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English cookbook, 1700
Page 53
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To preserve Damsons take a pound of Shuger & a pint of water boyle it to a syrup & seive it then take a pound of good Damsons wipe em & sht em, when the syrup has boyled put em in the slits downwards cover em & let em stand upon as much fire as will keep em warm but not to boyle thus let them stand 6 houres & then boyle em softly as, scik em well & put em into a pott close Cover'd thay must done either in Silver or pewter,
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To preserve Damsons take a pound of Shuger & a pint of water boyle it to a syrup & seive it then take a pound of good Damsons wipe em & sht em, when the syrup has boyled put em in the slits downwards cover em & let em stand upon as much fire as will keep em warm but not to boyle thus let them stand 6 houres & then boyle em softly as, scik em well & put em into a pott close Cover'd thay must done either in Silver or pewter,
Szathmary Culinary Manuscripts and Cookbooks
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