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Edward Kidder cookbook, ca. 1700
Page 17
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A Florendine of orange & aples Cut 6 sivill oranges in halfs save ye. juice pull out ye. pulp & lay ym. in water 24 hours shiffting ym. 3 or 4 tymes yn. boyle ym. in 3 or 4 waters in ye. 4th. water put to ym. a pd. of fine sugar & their juice boyle ym. to a surrup & keep ym. in this surrup in an Earthen pott wn. you use ym. cut ym. in thin slices Two of those oranges will make a florendine mixt wth ten pippens pared quarterd & boyld up in water & sugar lay yn. in a dish being covered wth. puff past lay on a cut lid of ye. same & garnish ye. brim of ye. dish A florendine of currants and apples is thus made A [Fourt?] [Pernoy?] Beat 1/2 a pd. of blanched almonds in a mortor wth. a quarter of a pd. of cittron ye. white of a capon 4 grated biskets sweet spice
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A Florendine of orange & aples Cut 6 sivill oranges in halfs save ye. juice pull out ye. pulp & lay ym. in water 24 hours shiffting ym. 3 or 4 tymes yn. boyle ym. in 3 or 4 waters in ye. 4th. water put to ym. a pd. of fine sugar & their juice boyle ym. to a surrup & keep ym. in this surrup in an Earthen pott wn. you use ym. cut ym. in thin slices Two of those oranges will make a florendine mixt wth ten pippens pared quarterd & boyld up in water & sugar lay yn. in a dish being covered wth. puff past lay on a cut lid of ye. same & garnish ye. brim of ye. dish A florendine of currants and apples is thus made A [Fourt?] [Pernoy?] Beat 1/2 a pd. of blanched almonds in a mortor wth. a quarter of a pd. of cittron ye. white of a capon 4 grated biskets sweet spice
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