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Penelope Pemberton cookbook, Dec. 19, 1716
Page 204
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To Preserve quins red Take midle sisd quinse folly ripe clere from spots & yallowe: pare ym thin & with an aple scope at ye blossom end scrape out all ye core put ym in to water as yu pare ym yn take there wait & halfe in lofe suger put ym into ye water agane & bruse ye suger: strow some of it in ye botom of a bras pan yt yt yr quinse will ly at ease in yn take yr quins & fill ye hols & lay ym in ye pan & to 3 quinses take a codlin or pipin or 2 pare core of cut ym in quarters & every quarter into 3 or 4 peeses put ym to ye quinse yu put in ye remender of ye suger & to evary pound of suger put 3 quarters of a pint of spring water set ym one ye fier & when ye suger is melted cover it close yt no stame can come out & ceep ym gentley boyleing tel ye are red yu must turne ym some times & see ye do not borne when ye quins is red anoufe take ye quins into a bason & put ye serop through a hare sive to take away ye aple it is only to make it ieley yn put evary quins in a pot by it selfe yt it will but go eseley in set ye hole up & fil it with sirop a finger bredth above ye quins set a smalle handle of a spone to stand up it yu can in ye hold of ye quinse to ceep it downe tel it is cold yn slip it out ye next day Lay papers one it as yu did ye oringes buter ym up & ceep ym so: yu must a lowe somemore suger yn thare wait for ye apls
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To Preserve quins red Take midle sisd quinse folly ripe clere from spots & yallowe: pare ym thin & with an aple scope at ye blossom end scrape out all ye core put ym in to water as yu pare ym yn take there wait & halfe in lofe suger put ym into ye water agane & bruse ye suger: strow some of it in ye botom of a bras pan yt yt yr quinse will ly at ease in yn take yr quins & fill ye hols & lay ym in ye pan & to 3 quinses take a codlin or pipin or 2 pare core of cut ym in quarters & every quarter into 3 or 4 peeses put ym to ye quinse yu put in ye remender of ye suger & to evary pound of suger put 3 quarters of a pint of spring water set ym one ye fier & when ye suger is melted cover it close yt no stame can come out & ceep ym gentley boyleing tel ye are red yu must turne ym some times & see ye do not borne when ye quins is red anoufe take ye quins into a bason & put ye serop through a hare sive to take away ye aple it is only to make it ieley yn put evary quins in a pot by it selfe yt it will but go eseley in set ye hole up & fil it with sirop a finger bredth above ye quins set a smalle handle of a spone to stand up it yu can in ye hold of ye quinse to ceep it downe tel it is cold yn slip it out ye next day Lay papers one it as yu did ye oringes buter ym up & ceep ym so: yu must a lowe somemore suger yn thare wait for ye apls
Szathmary Culinary Manuscripts and Cookbooks
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