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English cookbook, 1600s
Page 100
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clarified it with the whites of an egg boyl it up to a syrop then cut your limonds in two and pick out the seed and boyl them amongst your syrop stiring them frequently untill they be enough then take them out and put them into your gilly pot and boyl up your syrop and put about ym and let them cool before you cover them and if you have a mind to preserve orangers you may doe them the same way but it is not ordinary to preserve them but to make marmalate of the inmeat and confect or candy the peal.
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clarified it with the whites of an egg boyl it up to a syrop then cut your limonds in two and pick out the seed and boyl them amongst your syrop stiring them frequently untill they be enough then take them out and put them into your gilly pot and boyl up your syrop and put about ym and let them cool before you cover them and if you have a mind to preserve orangers you may doe them the same way but it is not ordinary to preserve them but to make marmalate of the inmeat and confect or candy the peal.
Szathmary Culinary Manuscripts and Cookbooks
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