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Penelope Pemberton cookbook, Dec. 19, 1716
Page 207
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jeley of pipins Take ripe codlins or pipins or outher sharpe apls yt locks white within: put a quart of spring water into a pot yu pare & slise so many aples into it as will make it prity thick of ym take out ye pipins set ym one ye fiar & let ym boyle prity fast put ym downe & stir ym some times but brake ym not yu may take a litle in a spoone & when it is cold it will be a prity thick sort of a water rune it through a clane hare sive into a bason Let it drop as longe as it will yn strane ye ieley through a lining cloth yn take ye wait of it in duble refine suger brusd put it to ye ieley & when it is melted set it one ye fier & let it boyle about a quarter of an ouer scome it as it rises yn fix a flanel bag over a bason & let it rune through yn put it in glasses whilst hot I had for got to tel yu: yu must sharpen it with iuse of lemon to yr tast before yu strane it through ye cloth: ye day after paper & ceep it as outher jeleys To presarve golden pipins Take ye pipins pare ym & take out ye core some yu may cut in halves & cut out ye core yn put ym in spring water as yu do ym yn tak thare wait in duble refine suger serst through a hare sive & for evary 2 pound of suger put halfe a pint of water Lave out a third
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jeley of pipins Take ripe codlins or pipins or outher sharpe apls yt locks white within: put a quart of spring water into a pot yu pare & slise so many aples into it as will make it prity thick of ym take out ye pipins set ym one ye fiar & let ym boyle prity fast put ym downe & stir ym some times but brake ym not yu may take a litle in a spoone & when it is cold it will be a prity thick sort of a water rune it through a clane hare sive into a bason Let it drop as longe as it will yn strane ye ieley through a lining cloth yn take ye wait of it in duble refine suger brusd put it to ye ieley & when it is melted set it one ye fier & let it boyle about a quarter of an ouer scome it as it rises yn fix a flanel bag over a bason & let it rune through yn put it in glasses whilst hot I had for got to tel yu: yu must sharpen it with iuse of lemon to yr tast before yu strane it through ye cloth: ye day after paper & ceep it as outher jeleys To presarve golden pipins Take ye pipins pare ym & take out ye core some yu may cut in halves & cut out ye core yn put ym in spring water as yu do ym yn tak thare wait in duble refine suger serst through a hare sive & for evary 2 pound of suger put halfe a pint of water Lave out a third
Szathmary Culinary Manuscripts and Cookbooks
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