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Penelope Pemberton cookbook, Dec. 19, 1716
Page 198
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coron jeley red or white Take corons foll ripe gatherd when ye are drie pick ym of ye stolks put ym in a picher & set ym in a pan of water ceep ye water boyleing tel ye are anoufe ye picher must be coverd tel ye be anoufe which yu may see by ye corons lockin white ye iuse gon out put ym in a clane hare sive & let ye iuse run into a bason let it rune and drop as longe as it will but not crosh ye corons yn take ye juse clere from ye setleins & strane it through a lining cloth yn take ye wait of it in duble refine suger or good lofe bruse it prity smalle yn put ye suger into ye bason with ye iuse stir ym together & let ye suger melt yn put it into a bras pan or silver any pan yt is tind will make anything yt is red turne an ill coller: set it over a slowe fiar & let it boyle gentley ceep it scomin as it rises when it hath boyld a litle more yn halfe a quarter of an oure take it up clere frome ye scome & put it in glassee if thare be any scome one ye top of ye glass yu may take ye scome of but be carefoll yu mix it not in ye glasses must be fild foll ye are apt to srink cut round papers & prick ym Lay ym one ye glasses ye next day set ym in a cole drie plase free from dirt if ye mold or work take of ye papers & take of ye mold or froth cut newe ons & prick ym & lay ym on yr may do white corons ye same way: but must have duble refine for ym
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coron jeley red or white Take corons foll ripe gatherd when ye are drie pick ym of ye stolks put ym in a picher & set ym in a pan of water ceep ye water boyleing tel ye are anoufe ye picher must be coverd tel ye be anoufe which yu may see by ye corons lockin white ye iuse gon out put ym in a clane hare sive & let ye iuse run into a bason let it rune and drop as longe as it will but not crosh ye corons yn take ye juse clere from ye setleins & strane it through a lining cloth yn take ye wait of it in duble refine suger or good lofe bruse it prity smalle yn put ye suger into ye bason with ye iuse stir ym together & let ye suger melt yn put it into a bras pan or silver any pan yt is tind will make anything yt is red turne an ill coller: set it over a slowe fiar & let it boyle gentley ceep it scomin as it rises when it hath boyld a litle more yn halfe a quarter of an oure take it up clere frome ye scome & put it in glassee if thare be any scome one ye top of ye glass yu may take ye scome of but be carefoll yu mix it not in ye glasses must be fild foll ye are apt to srink cut round papers & prick ym Lay ym one ye glasses ye next day set ym in a cole drie plase free from dirt if ye mold or work take of ye papers & take of ye mold or froth cut newe ons & prick ym & lay ym on yr may do white corons ye same way: but must have duble refine for ym
Szathmary Culinary Manuscripts and Cookbooks
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