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Anne Bayne booke [of recipes] circa 1700
Page 41
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(41) To make goosberry paist white rid & greene Take your goosberries & pick them & put them into your pan & put to them a little water then boile them & put them thro your pulping seive the pulp & all together then weigh it & put it in your pan. & heat it very well then to every pound of pulp you must put a pound of doublerefined sugar. you must put your sugar thro your wier seive. & when your pulp is very hot you must put in your sugar & stir it in. then take it of the fire & fill your glasses with your white. & then make isome of it rid with your rid colour & greene with that Colour & then give them a heat & fill your glasses & pots. & set them in your stove to dry. & when they are dry then turne them on your glasses cut them in large peices & dry them.
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(41) To make goosberry paist white rid & greene Take your goosberries & pick them & put them into your pan & put to them a little water then boile them & put them thro your pulping seive the pulp & all together then weigh it & put it in your pan. & heat it very well then to every pound of pulp you must put a pound of doublerefined sugar. you must put your sugar thro your wier seive. & when your pulp is very hot you must put in your sugar & stir it in. then take it of the fire & fill your glasses with your white. & then make isome of it rid with your rid colour & greene with that Colour & then give them a heat & fill your glasses & pots. & set them in your stove to dry. & when they are dry then turne them on your glasses cut them in large peices & dry them.
Szathmary Culinary Manuscripts and Cookbooks
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