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English cookbook, 1600s
Page 99
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a cross cut and boyl them in your syrop, and eak it up with halfe a mutchkine of fyne pippin water and let them boyl therein untill they be very clear then put them into your gilly pot and boyl up your syrop and put it about them and let them cool before you cover them and the nixt day if you think them not clear enough give them a nother boyl To preserve limonds Let your limonds be without spot or blemish and rub them with salt and let them ly amongst running water thre dayes changing the water every day then take them and boyl them in several waters untill the bitternesse be out of them and they become tender, then dry them and take double the weight of them of suggar and after you
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a cross cut and boyl them in your syrop, and eak it up with halfe a mutchkine of fyne pippin water and let them boyl therein untill they be very clear then put them into your gilly pot and boyl up your syrop and put it about them and let them cool before you cover them and the nixt day if you think them not clear enough give them a nother boyl To preserve limonds Let your limonds be without spot or blemish and rub them with salt and let them ly amongst running water thre dayes changing the water every day then take them and boyl them in several waters untill the bitternesse be out of them and they become tender, then dry them and take double the weight of them of suggar and after you
Szathmary Culinary Manuscripts and Cookbooks
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