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Anne Bayne booke [of recipes] circa 1700
Page 69
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(69) To make quinch paist or quarter quinch or knots Take them & codle them very soft then [pare] them & put them thru the pulp in seive. then have ready as much pulp of apples as you have of quinch pulp. then weigh it & put it into your pan & to every pound of pulp put in so many pound of double refined sugar put thru a wier seive. then heat your pulp very well by it selfe. then put in your sugar & give it a good heat over the fire but doe not let it boile. then take it up into your cleane cake pots or glasses & set it into your stove to dry & cut it as you doe your Cleane cake. if you would have any of it rid you must put in some of your rid colour & give it a heat after it is in that. that is for quarter quinch you must put it into your moulds. & that which is for knots you must pouer upon [py?] plates thin. & if you please may some of it out in thin moulds dust them all with sugar & set them into your stove to dry. & when your py plates are dry cut them in narrow peices about the bredth of a farthing ribin & lay it in knots to dry.
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(69) To make quinch paist or quarter quinch or knots Take them & codle them very soft then [pare] them & put them thru the pulp in seive. then have ready as much pulp of apples as you have of quinch pulp. then weigh it & put it into your pan & to every pound of pulp put in so many pound of double refined sugar put thru a wier seive. then heat your pulp very well by it selfe. then put in your sugar & give it a good heat over the fire but doe not let it boile. then take it up into your cleane cake pots or glasses & set it into your stove to dry & cut it as you doe your Cleane cake. if you would have any of it rid you must put in some of your rid colour & give it a heat after it is in that. that is for quarter quinch you must put it into your moulds. & that which is for knots you must pouer upon [py?] plates thin. & if you please may some of it out in thin moulds dust them all with sugar & set them into your stove to dry. & when your py plates are dry cut them in narrow peices about the bredth of a farthing ribin & lay it in knots to dry.
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