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

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Page 13

To preserve Rirgo Roots.
Take Rirgoe now Gathered, and boile it reasonably Tender, pick and peel it, and cut it in pieces as long as Your finger, then put them in a Bason, with as much Clarified Sugar as will cover them, let them boile very Leasurally to make them look clear, and when thay are Cold, pot them up for all the Year, boiling up the Sirrup as You see Occasion.
To Preserve Grapes.
Gather them when they are so clear you may see through Them, before they change colour without spots or specks, Stone them in their sides, and as you stone them strew Sugar Over them, and to every pound of Grapes a pound of double Refin'd Sugar clarrifie your Sugar and boile it to Candy high, then put in your Grapes, boile them up quick and when they look clear, they are enough, then Set them By for a day, and the next day make Gelly of pippin Or of Some of the worst Grapes and give your grapes a Boile in the Gelly, put them in your Glasses and paper them Up.
To Preserve Green Apples.
Make A Water boile in a Brass Skillet then take it of and put in your Apples, let them lie till they will Peel, setting them on a soft fire, then peel them and put them In the Same water, and cover them over wine leaves, put In a piece of roach Allom bigger than a Small nut, not so Bigg as a Wallnut, grean them very leasurally, not to crac Them or make them soft, then take to a dozen of Apples a Pound Of double refin'd Sugar, make it into a thin Sirrup and Put them in, let them have a boile or two leasurally not to Break them, and with a scure make a little hole at the Head don't pull of the Stalks, let them lie by for 5 or 6 Days, Setting the sirrup on every day, let it boile and Put them in, and when they are very clear and green, Then put them into a Gelly of Codlins or Pippins and To a pint of Gelly allow the juice of 3 larg Lemons and a pound of double refin'd Sugar, and if you please, You may preserve a little Lemon peel and put in Your Glasses, with your Apples, and so you may dry Them out of the Sirrup in the Sun or Stove and they Are very pretty and Genteel.

Saving...

To preserve Rirgo Roots. Take Rirgoe now Gathered, and boile it reasonably Tender, pick and peel it, and cut it in pieces as long as Your finger, then put them in a Bason, with as much Clarified Sugar as will cover them, let them boile very Leasurally to make them look clear, and when thay are Cold, pot them up for all the Year, boiling up the Sirrup as You see Occasion. To Preserve Grapes. Gather them when they are so clear you may see through Them, before they change colour without spots or specks, Stone them in their sides, and as you stone them strew Sugar Over them, and to every pound of Grapes a pound of double Refin'd Sugar clarrifie your Sugar and boile it to Candy high, then put in your Grapes, boile them up quick and when they look clear, they are enough, then Set them By for a day, and the next day make Gelly of pippin Or of Some of the worst Grapes and give your grapes a Boile in the Gelly, put them in your Glasses and paper them Up. To Preserve Green Apples. Make A Water boile in a Brass Skillet then take it of and put in your Apples, let them lie till they will Peel, setting them on a soft fire, then peel them and put them In the Same water, and cover them over wine leaves, put In a piece of roach Allom bigger than a Small nut, not so Bigg as a Wallnut, grean them very leasurally, not to crac Them or make them soft, then take to a dozen of Apples a Pound Of double refin'd Sugar, make it into a thin Sirrup and Put them in, let them have a boile or two leasurally not to Break them, and with a scure make a little hole at the Head don't pull of the Stalks, let them lie by for 5 or 6 Days, Setting the sirrup on every day, let it boile and Put them in, and when they are very clear and green, Then put them into a Gelly of Codlins or Pippins and To a pint of Gelly allow the juice of 3 larg Lemons and a pound of double refin'd Sugar, and if you please, You may preserve a little Lemon peel and put in Your Glasses, with your Apples, and so you may dry Them out of the Sirrup in the Sun or Stove and they Are very pretty and Genteel.