DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English recipe and housebook, 1689-1732

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Page 25

a sorrope of edernberis or rasberys brus them well and strane them and to ech quart put 2 pound of suger some cloves and boyl it and clarri fy it with withs of eggs and when it is so thick as it will stand to a gelly take it of when it is could botell it
sorope of cloves or mery gols brus 1000 clovs only the red of them in a stone morter with som sugar then boyle 3 quarts of watter one the fire and put it boing hot to them cover them close by the fire a day then stran it to each quart of sorrope put a pound and half of sugger boul it well and skim it clene and wen it is so thick that it will lay one your nale then take it and torne it out and when cold bottel it but mary golds must be dubell the quantaty un lest the large ones the same way make sorop of cowslps or vilets
a gelly of corrents take 2 pound of fine sugger and a pint of watter boyl with wits of egs when well bould pretty thick put into it 3 pints of the iuyce of the currents boul it tell very thick and com to a ielly then take a han foull of sugger and put in it be suer that your pan dou not born it so torn it out and wen all most cold put it into your pots or glasis
gellyes of other frute is don the same way

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a sorrope of edernberis or rasberys brus them well and strane them and to ech quart put 2 pound of suger some cloves and boyl it and clarri fy it with withs of eggs and when it is so thick as it will stand to a gelly take it of when it is could botell it sorope of cloves or mery gols brus 1000 clovs only the red of them in a stone morter with som sugar then boyle 3 quarts of watter one the fire and put it boing hot to them cover them close by the fire a day then stran it to each quart of sorrope put a pound and half of sugger boul it well and skim it clene and wen it is so thick that it will lay one your nale then take it and torne it out and when cold bottel it but mary golds must be dubell the quantaty un lest the large ones the same way make sorop of cowslps or vilets a gelly of corrents take 2 pound of fine sugger and a pint of watter boyl with wits of egs when well bould pretty thick put into it 3 pints of the iuyce of the currents boul it tell very thick and com to a ielly then take a han foull of sugger and put in it be suer that your pan dou not born it so torn it out and wen all most cold put it into your pots or glasis gellyes of other frute is don the same way