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Anne Bayne booke [of recipes] circa 1700
Page 29
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(29) To make oring & Lemon paist in little molds Take Sevill oringes that is very well cleaned & Paire them very thick. then let them lie in water all night then boile them very tender. then beat them in a marble morter with a little juice. then pulp it thro your pulpin seive & have ready some pippins. & mix it well together & weigh it & to a pound of pulp you must have a pound of doublerefined sugar which you must put thro a wier seive & then put your pulp into your pan & set it on the fire & let it boile then put in your sugar & stir it in. then take it of & drop some of it in glasses like makroomes & some of them put into your little molds & you must set your molds upon glasse made ovall then set them into your stoves to dry & when the top is pretty dry then take of your molds & let them stand till they are dried on the sides. then turne them on papers. & those like makroomes must be laid one upon another that both sides be alike. you may make of Lemon the same way only you must have Lemon instead of oring.
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(29) To make oring & Lemon paist in little molds Take Sevill oringes that is very well cleaned & Paire them very thick. then let them lie in water all night then boile them very tender. then beat them in a marble morter with a little juice. then pulp it thro your pulpin seive & have ready some pippins. & mix it well together & weigh it & to a pound of pulp you must have a pound of doublerefined sugar which you must put thro a wier seive & then put your pulp into your pan & set it on the fire & let it boile then put in your sugar & stir it in. then take it of & drop some of it in glasses like makroomes & some of them put into your little molds & you must set your molds upon glasse made ovall then set them into your stoves to dry & when the top is pretty dry then take of your molds & let them stand till they are dried on the sides. then turne them on papers. & those like makroomes must be laid one upon another that both sides be alike. you may make of Lemon the same way only you must have Lemon instead of oring.
Szathmary Culinary Manuscripts and Cookbooks
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