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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 62
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To Preserve whole orenges Take the Largest Cevill oranges with a thick rine & Chop them: Cover them in Clear water & Change it night & morning for two dayes then boyll them in watter till a Straw will goe through then take them out & putt ym in Could water a litle whyle, then lay them on a Cloth to drane whyle yor Suger meltt Lett it be ready to boyle then put in yor oringes and lett ym Stand till next day. in ye Sirrup then boyll up yor sirrup againe & power it on ye oringes and let it Stand two dayes & Then boyll ye oringes in ye sirrup a quarter of an hour & soe lett ym stand againe two dayes and then boyll them Againe till ye Syrrip is thick & then let ym Stand in ye sirrup & take ym out as you use ym or put ym in Jelly of pipens yt as you please put ye full weight of Suger to ye oringes you may [illegible] ym with 8 pe[illegible] Clarefyed or double refined Suggar
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To Preserve whole orenges Take the Largest Cevill oranges with a thick rine & Chop them: Cover them in Clear water & Change it night & morning for two dayes then boyll them in watter till a Straw will goe through then take them out & putt ym in Could water a litle whyle, then lay them on a Cloth to drane whyle yor Suger meltt Lett it be ready to boyle then put in yor oringes and lett ym Stand till next day. in ye Sirrup then boyll up yor sirrup againe & power it on ye oringes and let it Stand two dayes & Then boyll ye oringes in ye sirrup a quarter of an hour & soe lett ym stand againe two dayes and then boyll them Againe till ye Syrrip is thick & then let ym Stand in ye sirrup & take ym out as you use ym or put ym in Jelly of pipens yt as you please put ye full weight of Suger to ye oringes you may [illegible] ym with 8 pe[illegible] Clarefyed or double refined Suggar
Szathmary Culinary Manuscripts and Cookbooks
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