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Jos. Forbes cookbook, circa 1790s
Page 7
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then put it into a Cask & Stop it very close, & you must put a Bagg of Spice in your Cask, Cloves & Cinnamon you must Bruise 'em and let it stand 3 Weeks or a Month then - Bottle it 17 To Preserve Currants Take large Ripe Currants prick 'em wt a Needle, then weigh them and to a pound of Currants, 1 1/4 lb of Sugar, & 1/4 pint Juice of Currants as you pick them Strow Some sugar upon them, then set your Juice & Sugar over your fire, but save some of your Sugar to Strow in upon 'em as they Boil over the fire, Skim it clear & then put in your Currants & let it Boil gently till they be Tender then put them into Potts & let your Syrup boil to almost a gelly and put it into your Potts to your Currants & next Day paper them up. 18 To Preserve Damsons To 1 pound of Damsons take 1 lb of Loaf Sugar, put your knife to the Stones, on the side, break your Sugar into Lumps & dip it into Water & set it over a fire, & Skim it clean letting it Boil till it will draw a hair, then put in your Damsons & let them Just boil as Slow as Possible Skim them clean, & always as they begin to Boil take them off your fire & Shake them round the Skillet so
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then put it into a Cask & Stop it very close, & you must put a Bagg of Spice in your Cask, Cloves & Cinnamon you must Bruise 'em and let it stand 3 Weeks or a Month then - Bottle it 17 To Preserve Currants Take large Ripe Currants prick 'em wt a Needle, then weigh them and to a pound of Currants, 1 1/4 lb of Sugar, & 1/4 pint Juice of Currants as you pick them Strow Some sugar upon them, then set your Juice & Sugar over your fire, but save some of your Sugar to Strow in upon 'em as they Boil over the fire, Skim it clear & then put in your Currants & let it Boil gently till they be Tender then put them into Potts & let your Syrup boil to almost a gelly and put it into your Potts to your Currants & next Day paper them up. 18 To Preserve Damsons To 1 pound of Damsons take 1 lb of Loaf Sugar, put your knife to the Stones, on the side, break your Sugar into Lumps & dip it into Water & set it over a fire, & Skim it clean letting it Boil till it will draw a hair, then put in your Damsons & let them Just boil as Slow as Possible Skim them clean, & always as they begin to Boil take them off your fire & Shake them round the Skillet so
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