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Penelope Pemberton cookbook, Dec. 19, 1716
Page 201
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do not crush ym yn take ye wait of ye iuse in duble refine suger or good lofe bruse it & put it to ye iuse & let it melt & set it over ye fier in a bras pan & boyle it as yu do jely of corons & glass it up & paper it ye next day ceep in a cole drie plase gam of rasbaris for crame Take ripe rasbaris pick ym well put ym in a picher set ym in a pan of water Let ym boyle tel ye are tender yn take ym up & mash ym with a spoone & take ye wait of ym in good lofe suger beaten small stir it with ye rasbaris when it is melted set it one ye fier & boyle it very slowly ceep it constantly stiring & be carefoll it borns not boyle it prity well let it be clere & saden: yn put it in pots: ye next day cut round papers pick ym & lay ym one ye gam & tie a paper over all set ym in a cole drie plase To Presarve Apricoks Take large ripe apricoks if ye be over ripe ye will brake pare ym very thin & throst ye stone out by seting ye brode end of a scure to ye stolke end & throst it out: take there wait in duble refine suger baten & sifted but yu must be sure to strowe some one ym as yu pare & stone or ye will turne black yu may take a halfe a pound of sifted & take halfe a pound less for it when yu take there wait: Lay a layer of suger in ye botom of a bason yn a rowe of apricoks yn cover ym with suger yn a rowe of apricoks so do tel yu have put in all & there
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do not crush ym yn take ye wait of ye iuse in duble refine suger or good lofe bruse it & put it to ye iuse & let it melt & set it over ye fier in a bras pan & boyle it as yu do jely of corons & glass it up & paper it ye next day ceep in a cole drie plase gam of rasbaris for crame Take ripe rasbaris pick ym well put ym in a picher set ym in a pan of water Let ym boyle tel ye are tender yn take ym up & mash ym with a spoone & take ye wait of ym in good lofe suger beaten small stir it with ye rasbaris when it is melted set it one ye fier & boyle it very slowly ceep it constantly stiring & be carefoll it borns not boyle it prity well let it be clere & saden: yn put it in pots: ye next day cut round papers pick ym & lay ym one ye gam & tie a paper over all set ym in a cole drie plase To Presarve Apricoks Take large ripe apricoks if ye be over ripe ye will brake pare ym very thin & throst ye stone out by seting ye brode end of a scure to ye stolke end & throst it out: take there wait in duble refine suger baten & sifted but yu must be sure to strowe some one ym as yu pare & stone or ye will turne black yu may take a halfe a pound of sifted & take halfe a pound less for it when yu take there wait: Lay a layer of suger in ye botom of a bason yn a rowe of apricoks yn cover ym with suger yn a rowe of apricoks so do tel yu have put in all & there
Szathmary Culinary Manuscripts and Cookbooks
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