Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 28
More information
digital collection
archival collection guide
transcription tips
(28) To make oring [cleane?] cakes Take your pared oringes & pick of all the white rind then pick out all the pipins & put them in a brasse pan & put as much water as will cover them. then set them on the fire & let them boile till they will jelly. then take them of & power them into a very cleane haire seive then weigh it & te a pound of your jelly put a pound of doublerefined sugar. you must put your sugar thro your wier seive then have ready some of your oring finely cut as small as you can. it must be of your fine Chips that is in sugar. then set on your pan with your jelly & heat it very welle then put in your sugar & stir it very well in. then put in your peices of oring & take it of the fire & stir it very well. then fill your glasses & potes & set them into your stove to dry. you must not let it boile after your sugar is in.
Saving...
prev
next
(28) To make oring [cleane?] cakes Take your pared oringes & pick of all the white rind then pick out all the pipins & put them in a brasse pan & put as much water as will cover them. then set them on the fire & let them boile till they will jelly. then take them of & power them into a very cleane haire seive then weigh it & te a pound of your jelly put a pound of doublerefined sugar. you must put your sugar thro your wier seive then have ready some of your oring finely cut as small as you can. it must be of your fine Chips that is in sugar. then set on your pan with your jelly & heat it very welle then put in your sugar & stir it very well in. then put in your peices of oring & take it of the fire & stir it very well. then fill your glasses & potes & set them into your stove to dry. you must not let it boile after your sugar is in.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
