DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 40

(40) To preserve Goosberries very cleare to doe them greene & dry them Take the finest goosberries you can git & make a slit in the side of them with a pin. take out all the seeds then weigh them & to as many pounds as you have of them take so many pounds of double refined sugar & wett in all [over?] water then put it into your pan & to every pound of sugar you must put a gill of water. then let it boile & take of your skim & put in your goosberries & let them stand in it a ["a good" crossed out] while. then cover them with white cap paper. & when they boile take them of & shake them. then set them on the fire againe. & do so for 3 or 4 times then put them into a cleane stone pankin. & cover them with a white cap paper & let them stand till the next day. then take out the goosberries & put into your pots or glasses that you intend to keepe them in. then boile your syrrup very well with a lump or 2 of sugar & when it is almost [cold? cokd?] power it on them the broken berries you may Jam. give them a boile & put them into your pots. & if you would have any greene you must take of those greene that is rid when they are ripe. when [seeded?] set them on a slow fire to cooke then pill of the skin & throw them into cold water put them & the water into your pan & cover them with vine leaves & let them stand over a slow fire to greene then doe them as the other & if you would dry any of them you must fill them with your broken peices & lay them on your glasses to dry & dust them when you set them into your stove before you put your preserved into your glasses put them put them into your syrrup & give them a heat. then put them into your glasses syrrup & all. there is a sort that is greene when they are ripe which will preserve very greene without [Codling?] or pilling to every pound of goosberries you may allow a pound & a halfe of double refined sugar

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(40) To preserve Goosberries very cleare to doe them greene & dry them Take the finest goosberries you can git & make a slit in the side of them with a pin. take out all the seeds then weigh them & to as many pounds as you have of them take so many pounds of double refined sugar & wett in all [over?] water then put it into your pan & to every pound of sugar you must put a gill of water. then let it boile & take of your skim & put in your goosberries & let them stand in it a ["a good" crossed out] while. then cover them with white cap paper. & when they boile take them of & shake them. then set them on the fire againe. & do so for 3 or 4 times then put them into a cleane stone pankin. & cover them with a white cap paper & let them stand till the next day. then take out the goosberries & put into your pots or glasses that you intend to keepe them in. then boile your syrrup very well with a lump or 2 of sugar & when it is almost [cold? cokd?] power it on them the broken berries you may Jam. give them a boile & put them into your pots. & if you would have any greene you must take of those greene that is rid when they are ripe. when [seeded?] set them on a slow fire to cooke then pill of the skin & throw them into cold water put them & the water into your pan & cover them with vine leaves & let them stand over a slow fire to greene then doe them as the other & if you would dry any of them you must fill them with your broken peices & lay them on your glasses to dry & dust them when you set them into your stove before you put your preserved into your glasses put them put them into your syrrup & give them a heat. then put them into your glasses syrrup & all. there is a sort that is greene when they are ripe which will preserve very greene without [Codling?] or pilling to every pound of goosberries you may allow a pound & a halfe of double refined sugar