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English recipe and housebook, 1689-1732
Page 23
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To presarve damsens take those that are larg and well colered not thrw ripe peck them cler and wipe them to a pound of damsens a pound of suggr let it be fine desolve it in haf of a pint or mor of watter boyle it allmost to a sorrop then put in dasens keping them conteneuly skiming and storring till they boyle over a gentell fir tak them up and keep them all the year To cepe gosberyis all the yere take a pan of water on the firer and when hot boyling torn gooberis stur then just a but then pressently take them out and lay your gosberes on a cloth to dry and then put the sound ons in to bottels cork your bottels close to kep for this is the best way To prers areve damsens or bulles set 2 quarts of watter in a pane one the cols one a chafin dish and put in 2 pound of suger clar ifine it with the wits of egs then put in your dasins a fue at a time and be for tha brak tak them out and put in more tell all don then put them in a pot and put the sorrop to them covear thm very close so kepe them from the are
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To presarve damsens take those that are larg and well colered not thrw ripe peck them cler and wipe them to a pound of damsens a pound of suggr let it be fine desolve it in haf of a pint or mor of watter boyle it allmost to a sorrop then put in dasens keping them conteneuly skiming and storring till they boyle over a gentell fir tak them up and keep them all the year To cepe gosberyis all the yere take a pan of water on the firer and when hot boyling torn gooberis stur then just a but then pressently take them out and lay your gosberes on a cloth to dry and then put the sound ons in to bottels cork your bottels close to kep for this is the best way To prers areve damsens or bulles set 2 quarts of watter in a pane one the cols one a chafin dish and put in 2 pound of suger clar ifine it with the wits of egs then put in your dasins a fue at a time and be for tha brak tak them out and put in more tell all don then put them in a pot and put the sorrop to them covear thm very close so kepe them from the are
Szathmary Culinary Manuscripts and Cookbooks
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