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

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Page 18

To Candy Rosmary Flowers
Take the largest Rosmary flowers, pick them clean and as whole As you can from breaking, and to halfe a pound of flowers half a pound of double refin'd Sugar boile your Sugar in a little water, and Scim it clean and boile it to Sugar almost again, then put in your Rosemary flowers and keep them Stirring and Shaking continually till they are Candyed, but take great Care they dont burn, dry them in the Sun or Slack Oven, Paper them up for a Garnish, for Winter Sallets. The same way Candy Burzage flowers Mary-gold Flowers, Elder flowers, or Garden Greens.
To Dry Cheries.
Take 4 Pounds of Cheries one of Sugar, Strew the Sugar on As you Stone them, that they loose not their colour, put them Into your preserving pan, and give them a gentle heat then Let them stand in the Sirrup 2 or 3 days then heat them again Taking them of and Setting them on 5 or 6 times and when They look cleare take them out one by one, and put them Into earthen Dishes, and Set them into the Oven after houshold Bread is Drawn, changing them every day into clean dishes And when they are dryed enough, dry papers and lay between Every rowe in the Boxes, and you may dry them in the Sun but the Oven is the best, and makes them look of a bright And clearer red, and you may dry with their Stones in and Stalks on, Stick them on the tops of Scieves, and Set them in ye Oven.
To Dry Apricoks.
Take largest Apricoks not ripe, the palest and Clearest, without spots pare them and make a thin Sirrup Of 3 Quarts there weight in double refin'd Sugar then put In your Apricoks, and let them boile leasurally till They look clear, then set them by 3 or 4 days giving them A boile or two every day, when they are very cleare Take them out, and lay them upon sheets of Glasses to dry In your stove, and as they dry keep them turning on Fresh Glasses, and when they are pretty well dried Open them a little and put in the stove. Patt them down With your hand to make them look large, then with a fine Rag dipt in warm water wipe them, lay them upon Clean Glasses, and when dryed enough, dry paper to lay Between every row, Box them up. The Same way dry Peaches, but they are not so good as Apricoks, they Being a very flat Sweet meat.
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To Candy Rosmary Flowers Take the largest Rosmary flowers, pick them clean and as whole As you can from breaking, and to halfe a pound of flowers half a pound of double refin'd Sugar boile your Sugar in a little water, and Scim it clean and boile it to Sugar almost again, then put in your Rosemary flowers and keep them Stirring and Shaking continually till they are Candyed, but take great Care they dont burn, dry them in the Sun or Slack Oven, Paper them up for a Garnish, for Winter Sallets. The same way Candy Burzage flowers Mary-gold Flowers, Elder flowers, or Garden Greens. To Dry Cheries. Take 4 Pounds of Cheries one of Sugar, Strew the Sugar on As you Stone them, that they loose not their colour, put them Into your preserving pan, and give them a gentle heat then Let them stand in the Sirrup 2 or 3 days then heat them again Taking them of and Setting them on 5 or 6 times and when They look cleare take them out one by one, and put them Into earthen Dishes, and Set them into the Oven after houshold Bread is Drawn, changing them every day into clean dishes And when they are dryed enough, dry papers and lay between Every rowe in the Boxes, and you may dry them in the Sun but the Oven is the best, and makes them look of a bright And clearer red, and you may dry with their Stones in and Stalks on, Stick them on the tops of Scieves, and Set them in ye Oven. To Dry Apricoks. Take largest Apricoks not ripe, the palest and Clearest, without spots pare them and make a thin Sirrup Of 3 Quarts there weight in double refin'd Sugar then put In your Apricoks, and let them boile leasurally till They look clear, then set them by 3 or 4 days giving them A boile or two every day, when they are very cleare Take them out, and lay them upon sheets of Glasses to dry In your stove, and as they dry keep them turning on Fresh Glasses, and when they are pretty well dried Open them a little and put in the stove. Patt them down With your hand to make them look large, then with a fine Rag dipt in warm water wipe them, lay them upon Clean Glasses, and when dryed enough, dry paper to lay Between every row, Box them up. The Same way dry Peaches, but they are not so good as Apricoks, they Being a very flat Sweet meat. To