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

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Page 97a

97
To dry Plumbs green
Having dipped the stalks and leaves in Vinigar, put them on a sieve to dry, give them a scald in a strong syrope, & with a pin very carefully take off the skin. boil your syrope to a candy height, dip in your plumbs, then hang them on anything to dry, dry them in a cool oven & they will look transparent.
To preserve Fruit green
Take some green pippins, Pears Plumbs Apricots or Peaches, put them into a preserving pan with vine leaves and then with clear spring water, put on the cover and set them over a very clear fire, take them off as soon as they begin to simmer, and take them careful out with a slice, then peel & preserve them as other fruit
To make Shrub
One Quart of orange juice,
One pound of Loaf Sugar,
One Gallon of Rum, 
The greater part of the Oranges should be pared round before they are cut, or it will make it too strong of the rind

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97 To dry Plumbs green Having dipped the stalks and leaves in Vinigar, put them on a sieve to dry, give them a scald in a strong syrope, & with a pin very carefully take off the skin. boil your syrope to a candy height, dip in your plumbs, then hang them on anything to dry, dry them in a cool oven & they will look transparent. To preserve Fruit green Take some green pippins, Pears Plumbs Apricots or Peaches, put them into a preserving pan with vine leaves and then with clear spring water, put on the cover and set them over a very clear fire, take them off as soon as they begin to simmer, and take them careful out with a slice, then peel & preserve them as other fruit To make Shrub One Quart of orange juice, One pound of Loaf Sugar, One Gallon of Rum, The greater part of the Oranges should be pared round before they are cut, or it will make it too strong of the rind