DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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Page 77a

77
To Preserve Golden Pippens
Wet a pound of Sugar with half a pint of Cider & boil it to a syrup, then put in a pound of sliced Pippens, each cut in 4 or 5 slices the cross way of the apple, boil some at a time 'till they are clear, Then take them up & squeeze half the juice of a Lemon into the syrup, give it a boil up but the Pippens in Layings with a little syrup in the Pot whilst 'tis Warm, & some bits of Lemon peel. If ye slices are inclined to break, or [y'd?] pappy before they are clear, take them up to cool, on an earten plate & then in again. Core them with a small scoop before you pare them. 
Mrs Ainsworth
Beef Rolls.
Cut your Beef thin as for [scotch?] Collops beat it very well, season it with Jamaica pepper, white Ditto, salt Mace, Nutmeg sweet Marjoram, Thyme, Parsley & onion shred very small rub it on one side of the Collops, then take long bits of Beef suet & roll in them tying them up. flour them well & fry them in Butter very brown then have ready some good gravy, stew them an Hour & half moving them often & keeping them covered when they are done enough take of the thread & put in a little flour with a lump of Butter. squeeze in a little Lemmon juice when they are going up.

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77 To Preserve Golden Pippens Wet a pound of Sugar with half a pint of Cider & boil it to a syrup, then put in a pound of sliced Pippens, each cut in 4 or 5 slices the cross way of the apple, boil some at a time 'till they are clear, Then take them up & squeeze half the juice of a Lemon into the syrup, give it a boil up but the Pippens in Layings with a little syrup in the Pot whilst 'tis Warm, & some bits of Lemon peel. If ye slices are inclined to break, or [y'd?] pappy before they are clear, take them up to cool, on an earten plate & then in again. Core them with a small scoop before you pare them. Mrs Ainsworth Beef Rolls. Cut your Beef thin as for [scotch?] Collops beat it very well, season it with Jamaica pepper, white Ditto, salt Mace, Nutmeg sweet Marjoram, Thyme, Parsley & onion shred very small rub it on one side of the Collops, then take long bits of Beef suet & roll in them tying them up. flour them well & fry them in Butter very brown then have ready some good gravy, stew them an Hour & half moving them often & keeping them covered when they are done enough take of the thread & put in a little flour with a lump of Butter. squeeze in a little Lemmon juice when they are going up.