Transcribe
Translate
Ann Kenwrick cookbook, 1770
Page 22
More information
digital collection
archival collection guide
transcription tips
22 Wont bake them they must be just collourd, your Goosberies Will be as white as Sugar, and your Barberies of a fine red, Drap them of Knives or as a Tea Spoon Box and paper them. Rasberry Cakes Take a Pound of Rasberries set them over the fire in your Preserving pan let them boile and mash them with a Silver Spoon, then have ready a Pound of Loaf Sugar clarifie It well, Scum it clean, and boile it Candy high till it's Sugar Again, then put in your Rasberies, and keep them stirring all the time, they are on the fire, and let them be thoroughly scalled together, take great care it don't boile for if it Should it will not Candy, and when it is thick enough, put it into a great pewter Dish and let it Stand a Night, The Next day drop it on Tin plates, and when it is a little Dry, clap 2 together with the wet bottoms inwards, dry them In the Sun Shifting them in clean plates as they dry and When they are dryed enough, paper and Box them, lay Papers between every rowe. Quince Cleare Cakes Take a Pound of the best yellow Quinces, Pare and Quarter Them, boile them till they be tender, then take them up and Braise them in a Morter and put them in a broad-Dish, and Set them on a Chaffing dish of Coals, and put to Them their weight in Sugar and keep them Stirring Till all the Sugar are dissolved and lay them On plates in what fashion you please, and Strew them Some Sugar over them, and in 2 days they will be dry, Sitting them in your Stowe, turning them as they dry, and grate Sugar over them, Paper and box them up for use. Gooseberry Clear Cakes. Infuse them and let the juice run through the Gelly bagg, And to a pint of juice a pound of double refin'd Sugar, then Put them into Cleare Cake Glasses, and dry them in the Oven, Stowe or Sun, and thus you may make clear Cakes of any fruit, in the White with double refin'd and the red With Single refin'd Sugar. Currant Clear Cakes. Stirp them of the Stalks into an Earthen Jugg, put it into A pint of boiling water to Infuse, let them boile up quick And when they Scim on top they are enough, run it Through your Gelly bagg, which must be made of Thick Flanen, and to a pint of Gelly a pound of Sugar Boile your Sugar Candy high, and put your Gelly To it and Stirr well together, take care it don't boile when
Saving...
prev
next
22 Wont bake them they must be just collourd, your Goosberies Will be as white as Sugar, and your Barberies of a fine red, Drap them of Knives or as a Tea Spoon Box and paper them. Rasberry Cakes Take a Pound of Rasberries set them over the fire in your Preserving pan let them boile and mash them with a Silver Spoon, then have ready a Pound of Loaf Sugar clarifie It well, Scum it clean, and boile it Candy high till it's Sugar Again, then put in your Rasberies, and keep them stirring all the time, they are on the fire, and let them be thoroughly scalled together, take great care it don't boile for if it Should it will not Candy, and when it is thick enough, put it into a great pewter Dish and let it Stand a Night, The Next day drop it on Tin plates, and when it is a little Dry, clap 2 together with the wet bottoms inwards, dry them In the Sun Shifting them in clean plates as they dry and When they are dryed enough, paper and Box them, lay Papers between every rowe. Quince Cleare Cakes Take a Pound of the best yellow Quinces, Pare and Quarter Them, boile them till they be tender, then take them up and Braise them in a Morter and put them in a broad-Dish, and Set them on a Chaffing dish of Coals, and put to Them their weight in Sugar and keep them Stirring Till all the Sugar are dissolved and lay them On plates in what fashion you please, and Strew them Some Sugar over them, and in 2 days they will be dry, Sitting them in your Stowe, turning them as they dry, and grate Sugar over them, Paper and box them up for use. Gooseberry Clear Cakes. Infuse them and let the juice run through the Gelly bagg, And to a pint of juice a pound of double refin'd Sugar, then Put them into Cleare Cake Glasses, and dry them in the Oven, Stowe or Sun, and thus you may make clear Cakes of any fruit, in the White with double refin'd and the red With Single refin'd Sugar. Currant Clear Cakes. Stirp them of the Stalks into an Earthen Jugg, put it into A pint of boiling water to Infuse, let them boile up quick And when they Scim on top they are enough, run it Through your Gelly bagg, which must be made of Thick Flanen, and to a pint of Gelly a pound of Sugar Boile your Sugar Candy high, and put your Gelly To it and Stirr well together, take care it don't boile when
Szathmary Culinary Manuscripts and Cookbooks
sidebar
