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English cookbook, 1750-1780
Page 16
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Dry Apricocks Take Apricocks when they are near Ripe Stone and pare them Break them as Little as you Can then Weigh them and to Two Pound of Apricocks put one pound and a half of fine Sugar Beaten and Seareed, put them Into a Stone or [china?] Bason and Let them Stand all Night with the Sugar on them the Next Day Boyle them till they be clear In a Silver Dish Don't Break them Boyle the Kernells with them then Take them off the fier and Lett them Stand Three Days heating them once a Day but Don't Lett them Boyle then Take them out of the Syrup and Lay them on Glasses to Dry and put the Kernells In them when they are a Little Dry Rub them with a Wett Cloth and Then wipe them Dry Dust them with a Little Sugar Do' This Three or four Days the Last time you Doe them Doe them Very Clean and Leave no Sugar or Dust on them but Sett them In a Stove Till they are Dry To Make a Rhubarb Tart Take the Stalks of the Rhubarb, and Strip the Skin off of them Cut them in Small pieces then put them in the Dish with as much Sugar as you Chose
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Dry Apricocks Take Apricocks when they are near Ripe Stone and pare them Break them as Little as you Can then Weigh them and to Two Pound of Apricocks put one pound and a half of fine Sugar Beaten and Seareed, put them Into a Stone or [china?] Bason and Let them Stand all Night with the Sugar on them the Next Day Boyle them till they be clear In a Silver Dish Don't Break them Boyle the Kernells with them then Take them off the fier and Lett them Stand Three Days heating them once a Day but Don't Lett them Boyle then Take them out of the Syrup and Lay them on Glasses to Dry and put the Kernells In them when they are a Little Dry Rub them with a Wett Cloth and Then wipe them Dry Dust them with a Little Sugar Do' This Three or four Days the Last time you Doe them Doe them Very Clean and Leave no Sugar or Dust on them but Sett them In a Stove Till they are Dry To Make a Rhubarb Tart Take the Stalks of the Rhubarb, and Strip the Skin off of them Cut them in Small pieces then put them in the Dish with as much Sugar as you Chose
Szathmary Culinary Manuscripts and Cookbooks
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