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

Transcribe
Translate

Page 11

Jam of Damasons
Take 4 Pounds of Damasons, and infuse them in a Jugg Till they be soft, then take them out and put them in your Preserving pan, and with a Spoon break them, and take Out Some of their Stones, and put in 2 Pounds of Sugar Beaten, Stir it together, Sett it over the fire, and boile It till it be thick enough, pott and paper it up. 
To Preserve all Sorts of Plumbs In Gelly
Take a Pound of Sugar, wet it, and boile it almost to A Candy high, then quench it with almost a pint of Pippin water, and put in a Pound of plumbs Slit in Their Sides, let them boile very leasurally till they Are cleare and tender, then Set them by, and in 3 days After, pour all the Sirrup from them and boile it Scim it well, when it's Gellied put in your Plumbs Again, and let them have a boile or two together Then put them in your Glasses and paper them Up, let them dry.
To Preserve White Quinces, Whole
Take the largest Quinces without spots or spinks and With a Scoop, Scoop out their Cores as you do Oranges, then Put them in a Skillet of water and Scall them gently till They are tender then peel or pare them, and to a pound of Quinces a pound of double refin'd Sugar, clarifie your Sugar in a pint of water very well Scim it clear and Put in your Quinces and let boile till they are tender and clear then Set them by for 3 or 4 days, and boile Your Sirrup before you put in your Quinces, then Boile them up gently then they look cleare, make your Gelly thus, take about 20 green pippins cut them into A Quart of water with the parings and the Cores then Boile them up quick, and Strain them through a Gelly Bagg, then boile a Pound of Sugar Candy high, and pu In a pint of the = with the Juice of 3 or 4 Llemons with A bit of the peel, then put in the Quinces and let them  Have a boile or two up quick, then take them out and Put them in your Glasses with the Gelly, Set them into A warm Stove or round the Stove, and when they are Gellied, paper them up.

Saving...

Jam of Damasons Take 4 Pounds of Damasons, and infuse them in a Jugg Till they be soft, then take them out and put them in your Preserving pan, and with a Spoon break them, and take Out Some of their Stones, and put in 2 Pounds of Sugar Beaten, Stir it together, Sett it over the fire, and boile It till it be thick enough, pott and paper it up. To Preserve all Sorts of Plumbs In Gelly Take a Pound of Sugar, wet it, and boile it almost to A Candy high, then quench it with almost a pint of Pippin water, and put in a Pound of plumbs Slit in Their Sides, let them boile very leasurally till they Are cleare and tender, then Set them by, and in 3 days After, pour all the Sirrup from them and boile it Scim it well, when it's Gellied put in your Plumbs Again, and let them have a boile or two together Then put them in your Glasses and paper them Up, let them dry. To Preserve White Quinces, Whole Take the largest Quinces without spots or spinks and With a Scoop, Scoop out their Cores as you do Oranges, then Put them in a Skillet of water and Scall them gently till They are tender then peel or pare them, and to a pound of Quinces a pound of double refin'd Sugar, clarifie your Sugar in a pint of water very well Scim it clear and Put in your Quinces and let boile till they are tender and clear then Set them by for 3 or 4 days, and boile Your Sirrup before you put in your Quinces, then Boile them up gently then they look cleare, make your Gelly thus, take about 20 green pippins cut them into A Quart of water with the parings and the Cores then Boile them up quick, and Strain them through a Gelly Bagg, then boile a Pound of Sugar Candy high, and pu In a pint of the = with the Juice of 3 or 4 Llemons with A bit of the peel, then put in the Quinces and let them Have a boile or two up quick, then take them out and Put them in your Glasses with the Gelly, Set them into A warm Stove or round the Stove, and when they are Gellied, paper them up.