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 61

To dry peeres (61)
Take your peeres & scold them in water. & then pare them very cleare & give them 3 slits at the top but mind you doe not cut them thro for they must hang together at the bodome. then make a thin syrrup for them of water & sugar. & let them boile in it untill they be cleare. then take them of the fire & couer them with a white cap paper & let them stand 2 daies. then drain them from it & boile some Clarified sugar Candy height. then take them & put in your peeres & giue them a good heating. & let them stand in that syrrup a day couered with a paper. then drain them out of it & lay them on glasses & dust them with sugar & set them into your stoue to dry. the best peeres is winter peeres or the poplin. if you doe them out of sugar they must not be pared but laid on a seive & put into the oven & when they are very soft nip them with your finger & flat them. & set them in the oven againe to dry.

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To dry peeres (61) Take your peeres & scold them in water. & then pare them very cleare & give them 3 slits at the top but mind you doe not cut them thro for they must hang together at the bodome. then make a thin syrrup for them of water & sugar. & let them boile in it untill they be cleare. then take them of the fire & couer them with a white cap paper & let them stand 2 daies. then drain them from it & boile some Clarified sugar Candy height. then take them & put in your peeres & giue them a good heating. & let them stand in that syrrup a day couered with a paper. then drain them out of it & lay them on glasses & dust them with sugar & set them into your stoue to dry. the best peeres is winter peeres or the poplin. if you doe them out of sugar they must not be pared but laid on a seive & put into the oven & when they are very soft nip them with your finger & flat them. & set them in the oven againe to dry.