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

Transcribe
Translate

Page 9

To Preserve Wallnuts. Take green Wallnuts before their Shells are hardned When you can run a pin quick through them, then prick Them with a Wooden Botkin in 2 places, and lay them in Water which must first boile, let them lie in the Water 9 days shifting the Water one in that time, Then make a Water boile, put them in and boile Them tender, take them out and put in, as much of The Liquor they were boyled in as will preserve, Them, with double their weight in Sugar and halfe A pint of Sack, Scim it very well as it boiles, and put In a blande or two of large Mace, and stick a clove In each of the Wallnuts and let them preserve Leasurally, the next day boile them up till they are Very tender, Pott them up, let them dry, taking 1 or 2 as you See occation to keep your Body [Scalable?]... 
To Preserve Pound Cittern or Musmillions. Pare and cut them into halves or Quarters and Take out the meat put them into as much Clarrified Sugar as will keep them then let them boile 3 Quarters of an hour very leasurally to mak Look clear, when they are Coole put them up for All the Year, boile up the Sirrup now and then as You See Occation.  
To Preserve Green Plumbs. Take green Plumbs before they change Colour. Boile the Water in a Brass Skillet, then take it off And put them in and let them be till they will peel. They peel them, and put them in again, and cover Them over with vine leaves or Marigold, and put The Pottlead on again, that no Stone come out take Care they don't boile, but Scall gently, taking Them of and Setting them on 5 or 6 times according As you find them green, and when they are very Green, have ready thir weight in double refined Sugar made into a Sirrup and let them have a Boile Or two gently, then Sett them by, and put them on Again and So doe till they are very tender and [green?] and

Saving...

To Preserve Wallnuts. Take green Wallnuts before their Shells are hardned When you can run a pin quick through them, then prick Them with a Wooden Botkin in 2 places, and lay them in Water which must first boile, let them lie in the Water 9 days shifting the Water one in that time, Then make a Water boile, put them in and boile Them tender, take them out and put in, as much of The Liquor they were boyled in as will preserve, Them, with double their weight in Sugar and halfe A pint of Sack, Scim it very well as it boiles, and put In a blande or two of large Mace, and stick a clove In each of the Wallnuts and let them preserve Leasurally, the next day boile them up till they are Very tender, Pott them up, let them dry, taking 1 or 2 as you See occation to keep your Body [Scalable?]... To Preserve Pound Cittern or Musmillions. Pare and cut them into halves or Quarters and Take out the meat put them into as much Clarrified Sugar as will keep them then let them boile 3 Quarters of an hour very leasurally to mak Look clear, when they are Coole put them up for All the Year, boile up the Sirrup now and then as You See Occation. To Preserve Green Plumbs. Take green Plumbs before they change Colour. Boile the Water in a Brass Skillet, then take it off And put them in and let them be till they will peel. They peel them, and put them in again, and cover Them over with vine leaves or Marigold, and put The Pottlead on again, that no Stone come out take Care they don't boile, but Scall gently, taking Them of and Setting them on 5 or 6 times according As you find them green, and when they are very Green, have ready thir weight in double refined Sugar made into a Sirrup and let them have a Boile Or two gently, then Sett them by, and put them on Again and So doe till they are very tender and [green?] and