DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 48

(48) To preserve Rasberries Take Rasberries that are very large & ripe. &  pick them then put in as much clarified sugar as will cover them into your pan & boile it very well. then put in your Rasps & let them boile till they be very tender. then take them of & put them into a pot. & let them stand covered with a paper till the next day then pick them out that is whole into your pots or glasses. drain your syrrup from your seeds& put them into your pan. then put in a little of the Juice of Currans & a lump of doublerefined sugar. & boile it very well. & put in your Rasps & give them a good heat then put them into your pots or glasses. [in a different hand] Boyle half an houre.
To make Rasberry Jam for keeping Take your Rasps & breake them very well. then put them into your pan & heat them very well. then weigh them & to a pound of your pulpe put a pound of fine powder sugar put it thro your wier seive. & when it is very well heated put in your sugar & boile it very well then put it into your glasses or pots & the next day paper them up.

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(48) To preserve Rasberries Take Rasberries that are very large & ripe. & pick them then put in as much clarified sugar as will cover them into your pan & boile it very well. then put in your Rasps & let them boile till they be very tender. then take them of & put them into a pot. & let them stand covered with a paper till the next day then pick them out that is whole into your pots or glasses. drain your syrrup from your seeds& put them into your pan. then put in a little of the Juice of Currans & a lump of doublerefined sugar. & boile it very well. & put in your Rasps & give them a good heat then put them into your pots or glasses. [in a different hand] Boyle half an houre. To make Rasberry Jam for keeping Take your Rasps & breake them very well. then put them into your pan & heat them very well. then weigh them & to a pound of your pulpe put a pound of fine powder sugar put it thro your wier seive. & when it is very well heated put in your sugar & boile it very well then put it into your glasses or pots & the next day paper them up.