DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

Transcribe
Translate

Page 96a

To preserve Green Gage Plumbs

Plumbs for this purpose must be of the finest sort and gathered just before they are ripe put them into a pan with a layer of vine leaves under and over then another layer of plumbs and so on till almost full. then fill it with water & set them on a low fire until they are hot & the skins begin to rise take them off & slip off the skin carefully & lay them on a sieve as you do them then put them into the same water with a layer of leaves as before cover them close that no steam may get out & hang them a considerable distance from the fire till they appear green which will require five or six hours. then lay them carefully on a hair sieve to drain make a good syrope boil them gently in it (illegible) a day for two days take them out and put them in a fine clear syrope cover & secure them as usual.

Vermacelli Puding

Boil a quarter of a pound of Vermacelli in a (pint?) of milk till it is soft with a stick of cinimon put in half a pint of cream a quarter of a pound of butter melted a (illegible) or Quarter of a pound of sugar with the yolks of four eggs well beaten bake it without a paste in an earthen dish.

Saving...

To preserve Green Gage Plumbs Plumbs for this purpose must be of the finest sort and gathered just before they are ripe put them into a pan with a layer of vine leaves under and over then another layer of plumbs and so on till almost full. then fill it with water & set them on a low fire until they are hot & the skins begin to rise take them off & slip off the skin carefully & lay them on a sieve as you do them then put them into the same water with a layer of leaves as before cover them close that no steam may get out & hang them a considerable distance from the fire till they appear green which will require five or six hours. then lay them carefully on a hair sieve to drain make a good syrope boil them gently in it (illegible) a day for two days take them out and put them in a fine clear syrope cover & secure them as usual. Vermacelli Puding Boil a quarter of a pound of Vermacelli in a (pint?) of milk till it is soft with a stick of cinimon put in half a pint of cream a quarter of a pound of butter melted a (illegible) or Quarter of a pound of sugar with the yolks of four eggs well beaten bake it without a paste in an earthen dish.