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Penelope Pemberton cookbook, Dec. 19, 1716
Page 209
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in ye serop sometimes but co ver ym not when ye are cold put about 30 in a stret mouthd pot & serop to ym yn take of all ye bubls Lay prickt papers one ym as yu did one ye orringes & power clarifide buter one ym ye next day tie paper over ye pots & set ym in a cole drie plase To preserve barbaris Take ye largest bonches & barbaris yt are foll ripe cut ye stolk so short as yu can take hold of it cut of ye black with sisers yn rip up one side with a needle & take out all ye seeds wey a lump of duble refine suger & scrape some over ym in a bason when yu have don have rady lose barbaris pickt of ye bonshe & ripe & put ym in a small stret mouthd pot & put about so much water to ym as will about 3 quarters cover ym set ym in a pan of water to stewe as yu do corons when yu think ye botom if anoufe shake ym to ye top when ye are soft bruse ym with yr hand yn ringe out all ye iuse out through a lining cloth take so much of it as yu think ye barbaris will take to ly in put it to ye barbaris when cold & take ye wait of ym in duble refine suger but remember to to take short so much as ye lump yu scrapt over beat ye suger & put to ym & let it melt yn set ym over ye fier & let ym boyle easely for about a quarter of an ouer scom & torne ym some times yn take ym into a bason lay ye bonches hansomely in pots
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in ye serop sometimes but co ver ym not when ye are cold put about 30 in a stret mouthd pot & serop to ym yn take of all ye bubls Lay prickt papers one ym as yu did one ye orringes & power clarifide buter one ym ye next day tie paper over ye pots & set ym in a cole drie plase To preserve barbaris Take ye largest bonches & barbaris yt are foll ripe cut ye stolk so short as yu can take hold of it cut of ye black with sisers yn rip up one side with a needle & take out all ye seeds wey a lump of duble refine suger & scrape some over ym in a bason when yu have don have rady lose barbaris pickt of ye bonshe & ripe & put ym in a small stret mouthd pot & put about so much water to ym as will about 3 quarters cover ym set ym in a pan of water to stewe as yu do corons when yu think ye botom if anoufe shake ym to ye top when ye are soft bruse ym with yr hand yn ringe out all ye iuse out through a lining cloth take so much of it as yu think ye barbaris will take to ly in put it to ye barbaris when cold & take ye wait of ym in duble refine suger but remember to to take short so much as ye lump yu scrapt over beat ye suger & put to ym & let it melt yn set ym over ye fier & let ym boyle easely for about a quarter of an ouer scom & torne ym some times yn take ym into a bason lay ye bonches hansomely in pots
Szathmary Culinary Manuscripts and Cookbooks
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