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Anne Bayne booke [of recipes] circa 1700
Page 52
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(52) to dry apples to looke as cleare as Amber Take fine cleare pippins & boare a hole thro them & put them into a dish & cover them with sugar then bake them in a very slow oven. then pouer away the syrrup from them. then take them out & lay them to dry. & dust them over with sugar & dry them in your stove or oven. To stew pippins Take the little hard pippins & paire them very fine & to a pound of pippins put a pound of doublerifined sugar. put it into your pan. & put to it a pint of water & let it boile very well then skim it & put in your apples & cover them with a paper & let them boile very slow. then take them of & let them stand. & keepe them heating till they be very cleare. then take them of & put to them 3 or 4 spoonfulls of Renish wine & the Juice of a Lemon. then paire a Lemon very fine & lay them on your plate with the Lemon on the top.
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(52) to dry apples to looke as cleare as Amber Take fine cleare pippins & boare a hole thro them & put them into a dish & cover them with sugar then bake them in a very slow oven. then pouer away the syrrup from them. then take them out & lay them to dry. & dust them over with sugar & dry them in your stove or oven. To stew pippins Take the little hard pippins & paire them very fine & to a pound of pippins put a pound of doublerifined sugar. put it into your pan. & put to it a pint of water & let it boile very well then skim it & put in your apples & cover them with a paper & let them boile very slow. then take them of & let them stand. & keepe them heating till they be very cleare. then take them of & put to them 3 or 4 spoonfulls of Renish wine & the Juice of a Lemon. then paire a Lemon very fine & lay them on your plate with the Lemon on the top.
Szathmary Culinary Manuscripts and Cookbooks
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