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Penelope Pemberton cookbook, Dec. 19, 1716
Page 196
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ly up ye side about a strawe bredth yn put a spoonefoll of serop one paper take of ye blebs yn claryfie buter take it very clere frome scome & dros yn power some one ye paper about ye thickness of yr litle finger & stir ym not tel morneing Let ym stand cole yn tie paper over ym & ceep ym in a cole drie plase ceep ym in a drie seller in a hare safe if yu plase yu may when yu have clarifide yr suger put yr orringes in & give ym a good scold yn put ym & ye serop in a pot ye hols up & filld with serop set ym by yn scold ym well ye next day yu may do so a sacond day or yu may boyle ym out or yu may boyle ym ye third ceep ym 2 or 3 years & no worse: but evary orringe must be put into a pot by it selfe Orringe Marmolet or past Take sivell orringes chip ym thin yn cut ym in halves & squese ye iuse clere out take all ye seeds out & scins yn take all ye scins clere out of ye halves put ym in a lining bag all together Let ym have 6 or 7 times as much rome as ye take in ye bag yn tie up ye end & put ym into a pan of cold water ceep ym under boyle & shift ym as yu do for preserving tel lye are very tender if ye be to biter wash ym in savarall waters & let ym lie in fresh an oure or halfe an oure yn
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ly up ye side about a strawe bredth yn put a spoonefoll of serop one paper take of ye blebs yn claryfie buter take it very clere frome scome & dros yn power some one ye paper about ye thickness of yr litle finger & stir ym not tel morneing Let ym stand cole yn tie paper over ym & ceep ym in a cole drie plase ceep ym in a drie seller in a hare safe if yu plase yu may when yu have clarifide yr suger put yr orringes in & give ym a good scold yn put ym & ye serop in a pot ye hols up & filld with serop set ym by yn scold ym well ye next day yu may do so a sacond day or yu may boyle ym out or yu may boyle ym ye third ceep ym 2 or 3 years & no worse: but evary orringe must be put into a pot by it selfe Orringe Marmolet or past Take sivell orringes chip ym thin yn cut ym in halves & squese ye iuse clere out take all ye seeds out & scins yn take all ye scins clere out of ye halves put ym in a lining bag all together Let ym have 6 or 7 times as much rome as ye take in ye bag yn tie up ye end & put ym into a pan of cold water ceep ym under boyle & shift ym as yu do for preserving tel lye are very tender if ye be to biter wash ym in savarall waters & let ym lie in fresh an oure or halfe an oure yn
Szathmary Culinary Manuscripts and Cookbooks
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