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Penelope Pemberton cookbook, Dec. 19, 1716
Page 203
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sifted suger over ym & set ym in a stove to drie when ye top is drie rase ym with a knife & turne one a clane plate & dust suger over ym & drie ym Red marmolet of quins Take ripe yallowe quins pare & quarter ym & take out ye cors if ye quins be large cut ym in halfe quarters put ym in water tel yu have done yn take there wait in suger: to a pound of suger yu may take something more yn a third of halfe a pint of water: set it over a clere easey fier put ye quins to ye suger shake ym from ye water first when ye suger is melted cover ym so close yt ye stame can not get out or ye wiill not be red yu must lock at ym some times & turne ym & put ym downe in ye serop & let ym boyle eseley tel ye are red yu must stir it some times lest it borne: yu must be sure to ceep ym boyleing whilst ye are over ye fier: when yu think ye are red anoufe take ym of ye fier & with ye edg of a spoone bruse small as quick as yu can yn set ym over ye fier & give it a boyle a litle ceepe it constant stiring or it will borne yn put it in glasses or pots when it is cole put papers one ym: if yu let it be one ye fier after ye are red befor yu bruse ym ye are apt to go black & so if yu boyle ym in a tind pan
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sifted suger over ym & set ym in a stove to drie when ye top is drie rase ym with a knife & turne one a clane plate & dust suger over ym & drie ym Red marmolet of quins Take ripe yallowe quins pare & quarter ym & take out ye cors if ye quins be large cut ym in halfe quarters put ym in water tel yu have done yn take there wait in suger: to a pound of suger yu may take something more yn a third of halfe a pint of water: set it over a clere easey fier put ye quins to ye suger shake ym from ye water first when ye suger is melted cover ym so close yt ye stame can not get out or ye wiill not be red yu must lock at ym some times & turne ym & put ym downe in ye serop & let ym boyle eseley tel ye are red yu must stir it some times lest it borne: yu must be sure to ceep ym boyleing whilst ye are over ye fier: when yu think ye are red anoufe take ym of ye fier & with ye edg of a spoone bruse small as quick as yu can yn set ym over ye fier & give it a boyle a litle ceepe it constant stiring or it will borne yn put it in glasses or pots when it is cole put papers one ym: if yu let it be one ye fier after ye are red befor yu bruse ym ye are apt to go black & so if yu boyle ym in a tind pan
Szathmary Culinary Manuscripts and Cookbooks
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