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Penelope Pemberton cookbook, Dec. 19, 1716
Page 197
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squese ym a litle in yr hand yt ye be not too watrey yn put ym in a stone morter or bole & beat ym to pap yn forse it through a hare sive with ye back of a spoone whot will not go through yt is good beat agane & forse through so do tel yu have don: yu must be carefoll all be clane or it will discoller it: yn take ye wait in duble refine suger finely brus-d mix it with yr orringe polp Let it stand a while to melt yn mix it agane & when all is melted put it in a pan & set it one a gentle fier & let it boyle eseley tel it be very clere yu must allways ceepe stiring & rakeing all over ye botom with edge of ye spoone prity quick last it borne yn sharpen it with ye iuse of orring if yu have not anoufe yu must squese more juse of orringe or lemon stir it in and give it a quick scold ceep it stiring as fast as yu can be quick last it tast of bras: put it in a bason yn put it in glase Lay no papers one ye glasses & set ym in a drie cole plase ye are apt to cand one ye top but when yt is taken of no wors: Lay ye canded side downe it will be peast set in a warm plase yu may drop a white metle plate foll at first set ym in a drie plase yt is over any fier ye will drie in 2 or 3 days yn lift ym up with a knife but crack ye cand as litle as yu can yn turne ym & let ym drie wee do but a fewe at a time becase ye drie so fast & yu ye lock thick & white but yu may lay ym out of ye glasse when yu plase
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squese ym a litle in yr hand yt ye be not too watrey yn put ym in a stone morter or bole & beat ym to pap yn forse it through a hare sive with ye back of a spoone whot will not go through yt is good beat agane & forse through so do tel yu have don: yu must be carefoll all be clane or it will discoller it: yn take ye wait in duble refine suger finely brus-d mix it with yr orringe polp Let it stand a while to melt yn mix it agane & when all is melted put it in a pan & set it one a gentle fier & let it boyle eseley tel it be very clere yu must allways ceepe stiring & rakeing all over ye botom with edge of ye spoone prity quick last it borne yn sharpen it with ye iuse of orring if yu have not anoufe yu must squese more juse of orringe or lemon stir it in and give it a quick scold ceep it stiring as fast as yu can be quick last it tast of bras: put it in a bason yn put it in glase Lay no papers one ye glasses & set ym in a drie cole plase ye are apt to cand one ye top but when yt is taken of no wors: Lay ye canded side downe it will be peast set in a warm plase yu may drop a white metle plate foll at first set ym in a drie plase yt is over any fier ye will drie in 2 or 3 days yn lift ym up with a knife but crack ye cand as litle as yu can yn turne ym & let ym drie wee do but a fewe at a time becase ye drie so fast & yu ye lock thick & white but yu may lay ym out of ye glasse when yu plase
Szathmary Culinary Manuscripts and Cookbooks
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