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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 53
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A Recpt to preserve white quinshes whole Take the forest round aple quinshes that are new gathered coare them, and let the hole be as little wthout as you can and leve none of the coare within, then pare them very thinn then give them thare weight of the finest double refined Suger and cover them over with the Suger to keep thare collor, then put them in to a Skillet with the best conduit water, and Sett the Skellet upon a great Charecole fire, let it boyle very fast, to the top of the Skelet, and Skem it as it [poyles?] if thare be any Skim, You may left up the skelet some time from the fire, to See how they look, and if any part of them break close it up very [?]arely with your Spoone, when you think they are anuff which you may gess by them and the Syrup, take them up very carefuly and lay them on the brim of a dish that the syrup may drane from them, then put them in to your pots you keep them in, all your Gelly is maid to keep them put to yor. Gelly, [of?] the weight Skanty of fine Suger, and put them in a Skeelet upon a large charcole fyre boyele ym all the time to the tope of the Skelet, and Skim it as it needs, and when you See it is anuff by coleing it in a Spoone, it must not be a very Stiff gylie and when you have[s]kimed it cleane of the fyre, fill up with gyle as much as you can, and let them ly under ye Gyles, a day or two after lay papers upon them to keep thare couler, thare must be a due on them when you lay on the papers that the paper may not [?]eak the gylie,
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A Recpt to preserve white quinshes whole Take the forest round aple quinshes that are new gathered coare them, and let the hole be as little wthout as you can and leve none of the coare within, then pare them very thinn then give them thare weight of the finest double refined Suger and cover them over with the Suger to keep thare collor, then put them in to a Skillet with the best conduit water, and Sett the Skellet upon a great Charecole fire, let it boyle very fast, to the top of the Skelet, and Skem it as it [poyles?] if thare be any Skim, You may left up the skelet some time from the fire, to See how they look, and if any part of them break close it up very [?]arely with your Spoone, when you think they are anuff which you may gess by them and the Syrup, take them up very carefuly and lay them on the brim of a dish that the syrup may drane from them, then put them in to your pots you keep them in, all your Gelly is maid to keep them put to yor. Gelly, [of?] the weight Skanty of fine Suger, and put them in a Skeelet upon a large charcole fyre boyele ym all the time to the tope of the Skelet, and Skim it as it needs, and when you See it is anuff by coleing it in a Spoone, it must not be a very Stiff gylie and when you have[s]kimed it cleane of the fyre, fill up with gyle as much as you can, and let them ly under ye Gyles, a day or two after lay papers upon them to keep thare couler, thare must be a due on them when you lay on the papers that the paper may not [?]eak the gylie,
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