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American cookbook, 1759
Page 28
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To Candy all Kinds of roots fruites, & Spices. Take all your Rootes, & Fruites beeing preserved first, & wash them out of your syrrop with scalding water, & so dry them upon the bottome of a sieve; When you have drawn bread, then plant them in your candy pott upon your wiers: then poure hott sugar, beeing boiled unto a Candy height to them. So let them bee close covered 24 houres: then poure the syrrop from them: then take your fruites out, & they shalbee firmely candyed. then stow them half an houre before the fire, and you may keep them a yeere after.
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To Candy all Kinds of roots fruites, & Spices. Take all your Rootes, & Fruites beeing preserved first, & wash them out of your syrrop with scalding water, & so dry them upon the bottome of a sieve; When you have drawn bread, then plant them in your candy pott upon your wiers: then poure hott sugar, beeing boiled unto a Candy height to them. So let them bee close covered 24 houres: then poure the syrrop from them: then take your fruites out, & they shalbee firmely candyed. then stow them half an houre before the fire, and you may keep them a yeere after.
Szathmary Culinary Manuscripts and Cookbooks
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