DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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To Preserve Goosberies. - 
Take the fairest Dutch Gooseberies when the Seeds look clear before they chang colour, when They are at full growth, and make a slit in Their vein, and with a crows Quill pick out all the seeds clean, and to a pound of Gooseberies Before they are stoned put a Pound of double Refin'd sugar, beaten fine and sifted and as You stone them strew some on to keep their colour, then take almost a pint of water and clarrifie your sugar very well, and boyle it to a Sirrup, scim it very well, then put in your Goosberies, and boyle them up very quick - and take them of pretty often to see if they Look clear, if they do take them out and put Them in your Glasses carefully, then Strain - Your Sirrup through a piece of Mursselin - But dont Squeese it, set it by safe, and in The mean time pound some Goosberies in a morter, strain them, take a pound of Double refin'd Sugar, clarifie it in a little Water, and boyle it to a candy heigth, then Strain up the juice but leave out the alom Boyle it till it will Gelly, then put in the - Sirrup your Goosberies was boyled in till it Gelly then put in your Gooseberies by degrees Not all at once, for fear they rise on top and - When your Glasses are half full let it cool a Little, then fill your Glasses and set them in Your stove, or cool Oven, Paper them up When they are gellied.--------------------
To Preserve Barberies. - 
Take gren Barberies at full growth, before They change colour to be red, Stone them - and take their weight in double refin'd - Sugar, and make the Sirrup with as much Water as will dissolve the Sugar, boile and Scim it then take them up and boile the - Sirrup, sometime after put the Sirrup to The Barberies and let them Stand in it till Next day then take white Currants, Codlins or

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To Preserve Goosberies. - Take the fairest Dutch Gooseberies when the Seeds look clear before they chang colour, when They are at full growth, and make a slit in Their vein, and with a crows Quill pick out all the seeds clean, and to a pound of Gooseberies Before they are stoned put a Pound of double Refin'd sugar, beaten fine and sifted and as You stone them strew some on to keep their colour, then take almost a pint of water and clarrifie your sugar very well, and boyle it to a Sirrup, scim it very well, then put in your Goosberies, and boyle them up very quick - and take them of pretty often to see if they Look clear, if they do take them out and put Them in your Glasses carefully, then Strain - Your Sirrup through a piece of Mursselin - But dont Squeese it, set it by safe, and in The mean time pound some Goosberies in a morter, strain them, take a pound of Double refin'd Sugar, clarifie it in a little Water, and boyle it to a candy heigth, then Strain up the juice but leave out the alom Boyle it till it will Gelly, then put in the - Sirrup your Goosberies was boyled in till it Gelly then put in your Gooseberies by degrees Not all at once, for fear they rise on top and - When your Glasses are half full let it cool a Little, then fill your Glasses and set them in Your stove, or cool Oven, Paper them up When they are gellied.-------------------- To Preserve Barberies. - Take gren Barberies at full growth, before They change colour to be red, Stone them - and take their weight in double refin'd - Sugar, and make the Sirrup with as much Water as will dissolve the Sugar, boile and Scim it then take them up and boile the - Sirrup, sometime after put the Sirrup to The Barberies and let them Stand in it till Next day then take white Currants, Codlins or