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English cookbook, 1600s
Page 93
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the for said fruits only take not the skins of the rest. To confect Chirries Take two hundred of large ripe chirries but let them not be bruised but let the stalks abide at them and ty them up in bunches then take halfe a hundred and put them into a dry stoup and stove them amongst boyling water untill the joyce be all come out of them and strain the joyce into a pan with a pound of suggar and boyl it up unto a syrop and put in as many bunches of your chirries as your syrop will cover and as soon as it begins to play up take out these and put
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the for said fruits only take not the skins of the rest. To confect Chirries Take two hundred of large ripe chirries but let them not be bruised but let the stalks abide at them and ty them up in bunches then take halfe a hundred and put them into a dry stoup and stove them amongst boyling water untill the joyce be all come out of them and strain the joyce into a pan with a pound of suggar and boyl it up unto a syrop and put in as many bunches of your chirries as your syrop will cover and as soon as it begins to play up take out these and put
Szathmary Culinary Manuscripts and Cookbooks
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