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Penelope Pemberton cookbook, Dec. 19, 1716
Page 206
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White marmolet of quinse Take foll ripe clere quins pare ym thin cut ym in quarters if large in halfe quarters cut ye core clere out & ye hard strings yt gose to ye stolk put ym in water as yu do ym: yn take there wait in duble refine suger beat it small yn put yr quins into a flat pan yn strowe neere 3 parts of ye suger over ym yn if yu have 3 pound of quinse put halfe a gill of water yu may put ye water in befor ye suger yt it may go to ye botom to ceep ye pan from borning which yu must take care of Let ye suger melt lasurely yn let ym boyle prity quick one every sid & all over fast shake ym in ye pan some times to ceep ym from borneing & tost ym in ye pan to ye top & to ye botom yt ye way be all a like ceep ym boyleing as fast as ye can when ye are tender which will be in halfe an oure or less if good take ym of ye fiar & with edge of a spoone bruse ye quins smale as quick as yu can set it over ye fier yn put in ye rest of ye suger it must be fine or it will not melt mix it in yn set in one ye fiar & let it boyle a litle tel yu see it clere ceep it constantly stiring & scraping all over ye pan as quick as yu can to ceep it from borneing yn power it into a bason yn put it in glasses Lay it smoth one ye top ye next day cut round papers prick hols in ym & lay it close to ye marmolet ceep ym in a cole drie plase if it mold change ye papers ys doth not ceep so well as ye red
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White marmolet of quinse Take foll ripe clere quins pare ym thin cut ym in quarters if large in halfe quarters cut ye core clere out & ye hard strings yt gose to ye stolk put ym in water as yu do ym: yn take there wait in duble refine suger beat it small yn put yr quins into a flat pan yn strowe neere 3 parts of ye suger over ym yn if yu have 3 pound of quinse put halfe a gill of water yu may put ye water in befor ye suger yt it may go to ye botom to ceep ye pan from borning which yu must take care of Let ye suger melt lasurely yn let ym boyle prity quick one every sid & all over fast shake ym in ye pan some times to ceep ym from borneing & tost ym in ye pan to ye top & to ye botom yt ye way be all a like ceep ym boyleing as fast as ye can when ye are tender which will be in halfe an oure or less if good take ym of ye fiar & with edge of a spoone bruse ye quins smale as quick as yu can set it over ye fier yn put in ye rest of ye suger it must be fine or it will not melt mix it in yn set in one ye fiar & let it boyle a litle tel yu see it clere ceep it constantly stiring & scraping all over ye pan as quick as yu can to ceep it from borneing yn power it into a bason yn put it in glasses Lay it smoth one ye top ye next day cut round papers prick hols in ym & lay it close to ye marmolet ceep ym in a cole drie plase if it mold change ye papers ys doth not ceep so well as ye red
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