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

Transcribe
Translate

Page 14

To Preserve Pippins Whole.
Take a Golden Pippins, Scoop out the Core with a Very little Scoop, that the hole may not be two large Then pare them, and take double their weight in double Refin'd Sugar take as much water as will wet it Then boile it till all the water is out, then put in your Pippins and boile them up Quick, till they look cleare, Taking them of and Setting them on 2 or 3 times, and when They are very clear take them off, then make Gelly of Pippins, and to a pint of Gelly, put in the juice of 2 Lemons then let have 2 or 3 boiles, in the Gelly then Take them out and put them in your Glasses, Set Them in your Stove 2 or 3 days, till they are Gellied, And about October is the best time to do them.
Gelly of Sliced Pippins.
Take  a quart of Pippins Water strong boild and put To it 2 pounds of double refin'd Sugar, Clarrifie your Sugar and boile it, Scim it very well, then have ready Your Pippins finely Shred, and put them in, and let them Boile, and keep them down with a Slice, till the Sirrup Boile over them, put it into a dry Gelly pott.
Gelly of Pippins.
Take 12 Ounces of the clearest Pippins Pare Core and Quarter them, throw them into a little water to keep Their Colour, then put them into 3 pints of Spring Water, and let them boile as fast as you can, dont Cover them, and when it's boild half away, Strain it Out, and let it stand till next day, then take the Clearest of it, and put it in a Pound of Loaf Sugar and let it boile halfe a hour, then take it of, squeeze In the juice of a Lemon, and let it boile a little More, then cut Orange or Cittern peel, and lay in Every Glass, Paper them up.
Marmalade of Pippins
Take a Pound of double refin'd Sugar, and almost A pint of running water, clarrifie your Sugar With the white of an Egg, then take a pound of The Clearest Pippins Quarter Core and pare them Put them in and let them boile as quick as you can

Saving...

To Preserve Pippins Whole. Take a Golden Pippins, Scoop out the Core with a Very little Scoop, that the hole may not be two large Then pare them, and take double their weight in double Refin'd Sugar take as much water as will wet it Then boile it till all the water is out, then put in your Pippins and boile them up Quick, till they look cleare, Taking them of and Setting them on 2 or 3 times, and when They are very clear take them off, then make Gelly of Pippins, and to a pint of Gelly, put in the juice of 2 Lemons then let have 2 or 3 boiles, in the Gelly then Take them out and put them in your Glasses, Set Them in your Stove 2 or 3 days, till they are Gellied, And about October is the best time to do them. Gelly of Sliced Pippins. Take a quart of Pippins Water strong boild and put To it 2 pounds of double refin'd Sugar, Clarrifie your Sugar and boile it, Scim it very well, then have ready Your Pippins finely Shred, and put them in, and let them Boile, and keep them down with a Slice, till the Sirrup Boile over them, put it into a dry Gelly pott. Gelly of Pippins. Take 12 Ounces of the clearest Pippins Pare Core and Quarter them, throw them into a little water to keep Their Colour, then put them into 3 pints of Spring Water, and let them boile as fast as you can, dont Cover them, and when it's boild half away, Strain it Out, and let it stand till next day, then take the Clearest of it, and put it in a Pound of Loaf Sugar and let it boile halfe a hour, then take it of, squeeze In the juice of a Lemon, and let it boile a little More, then cut Orange or Cittern peel, and lay in Every Glass, Paper them up. Marmalade of Pippins Take a Pound of double refin'd Sugar, and almost A pint of running water, clarrifie your Sugar With the white of an Egg, then take a pound of The Clearest Pippins Quarter Core and pare them Put them in and let them boile as quick as you can