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

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21 Pippin Leach  Take a pound of pared pippins the dearest you can get cut them in Small pieces, put them in a Pipkin with a pint of white wine and a piece of whole cinamon, clove and Mace a little white ginger sliced, a graine of Musk so boile it tender, then strain it out and set it on the fire Again and boile it till it be as clear, and as stiff as a Quindiny, then take Square Moulds of Wood, wet them with Rose water and spread it on the Moulds and when It is dry, take them out and guild them if you please.  Paper and box them.  
Pippin Past  take a Pound of double refin'd sugar, wet it in halfe a pint of Water, Set it on the fire and boil it Candy high.  Then have ready a pound of right pippins, pard and Cord put them in and Cover them over with a piece of white Paper, to keep in the steem, and when they are clear and tender mash them with a Silver Spoon, and when they Are Soft and about the thickness of marmalad, take it off The fire and lay it in tin plates, and grate Sugar over it whilst it is warm.  Set it in your Stove or dry in the Sun Keeping it turning till it is dry, and to make it red take 2 penyworth of Coochanell, and boile it in 203 spoonfulls of water, and put in a bitt of Allom about the bigness of a small nut to set the colour, then when your past is almost Enough, put in 2 or 3 Spoonfuls of it or as much as will Make it look of a bright and clear red, lett it have 2 or 3 boiles together, and thus you may do any fruit that has Pulph enough only you must Scall Quinces tender, Allowing the same weight in sugar, Paper and box them up.  
To Make Mushroons  Take halfe a Pound of goosberries or barbery pulph or what pulph ye have, rub it through a scive, hear the pulph over the fire for half an hour, if it boile it will be never the worse then take it of and beat as much double refin'd Sugar for half a hour puting the Sugar in by [degre?] then beat it half an hour with half a pound more after the same manner and beat 2 Whites of Eggs to a froth and put in your pulph, and beat it a while with a handfull more of Sugar, it will require a great deal more beating, then dry some whited brown Paper, and dust them over with Sugar and drip your Mushroons biger than a Small nutt and not So big as a Wall-nutt, bake them after bread or or the chees cake your oven must not be to hott, nor too cold, for if it be it

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21 Pippin Leach Take a pound of pared pippins the dearest you can get cut them in Small pieces, put them in a Pipkin with a pint of white wine and a piece of whole cinamon, clove and Mace a little white ginger sliced, a graine of Musk so boile it tender, then strain it out and set it on the fire Again and boile it till it be as clear, and as stiff as a Quindiny, then take Square Moulds of Wood, wet them with Rose water and spread it on the Moulds and when It is dry, take them out and guild them if you please. Paper and box them. Pippin Past take a Pound of double refin'd sugar, wet it in halfe a pint of Water, Set it on the fire and boil it Candy high. Then have ready a pound of right pippins, pard and Cord put them in and Cover them over with a piece of white Paper, to keep in the steem, and when they are clear and tender mash them with a Silver Spoon, and when they Are Soft and about the thickness of marmalad, take it off The fire and lay it in tin plates, and grate Sugar over it whilst it is warm. Set it in your Stove or dry in the Sun Keeping it turning till it is dry, and to make it red take 2 penyworth of Coochanell, and boile it in 203 spoonfulls of water, and put in a bitt of Allom about the bigness of a small nut to set the colour, then when your past is almost Enough, put in 2 or 3 Spoonfuls of it or as much as will Make it look of a bright and clear red, lett it have 2 or 3 boiles together, and thus you may do any fruit that has Pulph enough only you must Scall Quinces tender, Allowing the same weight in sugar, Paper and box them up. To Make Mushroons Take halfe a Pound of goosberries or barbery pulph or what pulph ye have, rub it through a scive, hear the pulph over the fire for half an hour, if it boile it will be never the worse then take it of and beat as much double refin'd Sugar for half a hour puting the Sugar in by [degre?] then beat it half an hour with half a pound more after the same manner and beat 2 Whites of Eggs to a froth and put in your pulph, and beat it a while with a handfull more of Sugar, it will require a great deal more beating, then dry some whited brown Paper, and dust them over with Sugar and drip your Mushroons biger than a Small nutt and not So big as a Wall-nutt, bake them after bread or or the chees cake your oven must not be to hott, nor too cold, for if it be it