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Ann Kenwrick cookbook, 1770
Page 24
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Orange Clear Cakes. Take best Coloured Civill Oranges without Spotts Specks or blemishes, grate a little of the outside rines of very lightly then cut them into halves. Squeeze out The juice into a [Porrenger?], and throw the peels into Water, shifting the Water twice a day for 2 days then Make a pott of water boile put them in boile them Tender, and when they are enough take them out And dry them in a cloth then Scrape out all the Pulph, and cut out all the black Spotts and Specks You See in them, beat them in a Stone Morter very fine and to a Pound of Orange, 2 Pound of double refin'd Sugar, with the Juice of Oranges and Lemons, till you Make it Sharp and pleasant to your tast, then put It into your Preserving pan and stirr it on the fire and make it Scalling hott, but take care it don't boile Then put it into a broad pewter Dish, and set it in Your Stove, or sun, and as it begins to dry, drop it on Tin Plates or Glasses, cut it of and drop 2 together with the Wet Cottons inwards, Shifting them often on dry plates Till they are dryed enough, then paper and box them, With dry Papers between every Row. Apricoks Chips. Gather them when they are not too ripe, and the palest, Pare them very thin, and cut them into thin Slices, take care You don't break them put them into a Gelly pott, and Grate half a Pound of double refin'd Sugar over them To the Quantity of a pound of apricoks, Set them by in The Sirrup 2 or 3 days, then take them out Carefully and Lay them on Glasses or Tin plates, and grate double refin'd Sugar over them and on the bottoms of the Plates, or else they will stick To them, dry them in your stove or sun, and as they dry keep Them shifting on clean Plates, grating sugar over them as They dry, and when they are dry enough, Paper and box them, for Genteel things. Orange Chips. Take right civill Oranges, cut off the Rines lik Chips, then Lay them in Water 5 or 6 days shifting the water everyday, then set a Pipkin of water on the fire, and wn they are tender power Them into a Clooender, and dry them in the Clothwell, then Clarrifie as much sugar as will Cover them, and let them boil Leasurally close Covered, then take them out of the sirrup, and take
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Orange Clear Cakes. Take best Coloured Civill Oranges without Spotts Specks or blemishes, grate a little of the outside rines of very lightly then cut them into halves. Squeeze out The juice into a [Porrenger?], and throw the peels into Water, shifting the Water twice a day for 2 days then Make a pott of water boile put them in boile them Tender, and when they are enough take them out And dry them in a cloth then Scrape out all the Pulph, and cut out all the black Spotts and Specks You See in them, beat them in a Stone Morter very fine and to a Pound of Orange, 2 Pound of double refin'd Sugar, with the Juice of Oranges and Lemons, till you Make it Sharp and pleasant to your tast, then put It into your Preserving pan and stirr it on the fire and make it Scalling hott, but take care it don't boile Then put it into a broad pewter Dish, and set it in Your Stove, or sun, and as it begins to dry, drop it on Tin Plates or Glasses, cut it of and drop 2 together with the Wet Cottons inwards, Shifting them often on dry plates Till they are dryed enough, then paper and box them, With dry Papers between every Row. Apricoks Chips. Gather them when they are not too ripe, and the palest, Pare them very thin, and cut them into thin Slices, take care You don't break them put them into a Gelly pott, and Grate half a Pound of double refin'd Sugar over them To the Quantity of a pound of apricoks, Set them by in The Sirrup 2 or 3 days, then take them out Carefully and Lay them on Glasses or Tin plates, and grate double refin'd Sugar over them and on the bottoms of the Plates, or else they will stick To them, dry them in your stove or sun, and as they dry keep Them shifting on clean Plates, grating sugar over them as They dry, and when they are dry enough, Paper and box them, for Genteel things. Orange Chips. Take right civill Oranges, cut off the Rines lik Chips, then Lay them in Water 5 or 6 days shifting the water everyday, then set a Pipkin of water on the fire, and wn they are tender power Them into a Clooender, and dry them in the Clothwell, then Clarrifie as much sugar as will Cover them, and let them boil Leasurally close Covered, then take them out of the sirrup, and take
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