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

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Page 26

To preserve green Apricots,
Take your Apricots and coddle them in Water with a bit of Allum in it, till they are tender, then put to a pint of the Liquor they were coddled in a pound [illegible] of Lump Sugar, boil it well & Scum it, then put in yr apricots & let them Simmer alittle time, then put them in a jar & pour the Sirup over them When cold melt some mutton fat and pour over them
For A Cold We. Boote
A Syrup made of equal parts of Lemon juice honey Sugar Candy, a Table Spoonfull of it may be taken at pleasure
Spirituous Tincture of Rheubub. Take of Rheubub 2 oz, Leper Cardamum Seed hushed, half an Oz, Saffron two Drachms, French Brandy A Quart - digest without heat 4 oz 5 Days and strain the Tincture for use
For the Bowels /Mrs Rawlins
As much grated Rhubarb as will lie on a Six Pence the same Quantity of pounded Cinnamon a Tea Spoonful of Magnesia to be mixed in a glass of Port Wine

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To preserve green Apricots, Take your Apricots and coddle them in Water with a bit of Allum in it, till they are tender, then put to a pint of the Liquor they were coddled in a pound [illegible] of Lump Sugar, boil it well & Scum it, then put in yr apricots & let them Simmer alittle time, then put them in a jar & pour the Sirup over them When cold melt some mutton fat and pour over them For A Cold We. Boote A Syrup made of equal parts of Lemon juice honey Sugar Candy, a Table Spoonfull of it may be taken at pleasure Spirituous Tincture of Rheubub. Take of Rheubub 2 oz, Leper Cardamum Seed hushed, half an Oz, Saffron two Drachms, French Brandy A Quart - digest without heat 4 oz 5 Days and strain the Tincture for use For the Bowels /Mrs Rawlins As much grated Rhubarb as will lie on a Six Pence the same Quantity of pounded Cinnamon a Tea Spoonful of Magnesia to be mixed in a glass of Port Wine