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English cookbook, 1700

Page 48

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let it bake halfe an Houre Jamb of Damsons Take to every pound of Damsons 3/4 a pd of suger, slit your Damsons cross, put em into your basen with part of the suger & three or four spoonfulls of water to moisen e'm so boyle e'm very fast till thay are well mashed take the stones out & then put in the remainder of your suger & boyle them till thay be as stif as you wou'd have it, besure to keep it stiring whilst it boyles least it burn too,
 
Szathmary Culinary Manuscripts and Cookbooks