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Penelope Pemberton cookbook, Dec. 19, 1716
Page 194
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ye water is biter yn change it as before & as loung as ye water is very biter & tel ye orringes be tender yn take ym up untie ye clouths & put ym into cold water for halfe an ouer if yu find ye are too biter take ym out of ye water Lay ym one ye back of a hare sive with ye hole downe ward when ye have drand a while put ym in to more spring water & Let ym lie halfe an ouer yn take ym up & lay ym one a sive bottom to drane a litle yn take duble ye wait of ye orringes in lofe suger brusd small & to evary pound of suger take a gill of water put it to yr suger stir ym together nowe & then tel it is melted to 3 pound of suger take 2 whits of eggs beat ym with 3 or 4 spoonfolls of water but not too much yn put ym to ye suger & water set ym one a gentle clarcole fier on a stove or chafindish ceepe ym constantly stiring all one way take care lest it borns when a great scome is rison & it boyls set it a litle coler Let it boyle a litle at ye side & turne ye pan some times be carefoll yu break not ye scome & it mix with ye sirop when yu think it clere take ye pan of ye fier & let it stand to stifen a litle yn take it of carefolly & put ye scim in a small hare sive set on one side one a bason yt ye serope may rune frome it which yu may put in agane when yu have scome all & it hath draned from it set ye pan one ye fier agane
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ye water is biter yn change it as before & as loung as ye water is very biter & tel ye orringes be tender yn take ym up untie ye clouths & put ym into cold water for halfe an ouer if yu find ye are too biter take ym out of ye water Lay ym one ye back of a hare sive with ye hole downe ward when ye have drand a while put ym in to more spring water & Let ym lie halfe an ouer yn take ym up & lay ym one a sive bottom to drane a litle yn take duble ye wait of ye orringes in lofe suger brusd small & to evary pound of suger take a gill of water put it to yr suger stir ym together nowe & then tel it is melted to 3 pound of suger take 2 whits of eggs beat ym with 3 or 4 spoonfolls of water but not too much yn put ym to ye suger & water set ym one a gentle clarcole fier on a stove or chafindish ceepe ym constantly stiring all one way take care lest it borns when a great scome is rison & it boyls set it a litle coler Let it boyle a litle at ye side & turne ye pan some times be carefoll yu break not ye scome & it mix with ye sirop when yu think it clere take ye pan of ye fier & let it stand to stifen a litle yn take it of carefolly & put ye scim in a small hare sive set on one side one a bason yt ye serope may rune frome it which yu may put in agane when yu have scome all & it hath draned from it set ye pan one ye fier agane
Szathmary Culinary Manuscripts and Cookbooks
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