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English cookbook, 1600s
Page 104
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and stone them but bruise them not then fill a chopine stoup full of other goosberries and stope the mouth of it with a cloath and set it into a pot with boyling water and let it stand untill they cast out all there juyce, then strain it from them then take the weight of the goosberries that you are to preserve of suggar and clarify it with the white of an egg and pour your joyce about it and boyl it up to a syrop and give your goosberries a boyl in it then take them out and put them into your gilly pot and boyl up your syrop untill it be thick
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and stone them but bruise them not then fill a chopine stoup full of other goosberries and stope the mouth of it with a cloath and set it into a pot with boyling water and let it stand untill they cast out all there juyce, then strain it from them then take the weight of the goosberries that you are to preserve of suggar and clarify it with the white of an egg and pour your joyce about it and boyl it up to a syrop and give your goosberries a boyl in it then take them out and put them into your gilly pot and boyl up your syrop untill it be thick
Szathmary Culinary Manuscripts and Cookbooks
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