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Robert Godfrey receipts, 1665-1799
Page 10
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To make plums of Apple stuffe, take pippins pare core & cut them in halues Boile them in faire water till they be tender then dry them & strain them take the weights of them in suger & boyle it to a candy height then stirr in the pap of apples into the sirrup, sett it on the coales & lett it stand a quarter of an houre then put it out uppon a plate stow you may squeeze lemon or orringe in it or green wheat stampt strained to Colour it when its dry you may close 2 peeces together & put in a a stalk of plum or apple & a plum stone in the middle, To stew apples take your pippins when they be ripe pare them & scrape out the seames cut them in halues lay them in fair water take to a pound of apples 1 [Lb?] suger put to your suger 1 pint of very fair water & as much white wine so make your sirrup & scum it then put in your pippins with the coares upwards put into them a lemon peele so boyle them as fast as you can as soone as the lemon peele begins to taste take them out or els it will make them Look red when your pippins are cleare or begin to look cleare put in soe much of the Juice of a lemon as pleases your taste then Boile them till their sirrup begins to Jelly then put in a little Ambergreece & boyle them a [uaume?] or twoe so take them upp lett them stand till they are cold before they are eaten
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To make plums of Apple stuffe, take pippins pare core & cut them in halues Boile them in faire water till they be tender then dry them & strain them take the weights of them in suger & boyle it to a candy height then stirr in the pap of apples into the sirrup, sett it on the coales & lett it stand a quarter of an houre then put it out uppon a plate stow you may squeeze lemon or orringe in it or green wheat stampt strained to Colour it when its dry you may close 2 peeces together & put in a a stalk of plum or apple & a plum stone in the middle, To stew apples take your pippins when they be ripe pare them & scrape out the seames cut them in halues lay them in fair water take to a pound of apples 1 [Lb?] suger put to your suger 1 pint of very fair water & as much white wine so make your sirrup & scum it then put in your pippins with the coares upwards put into them a lemon peele so boyle them as fast as you can as soone as the lemon peele begins to taste take them out or els it will make them Look red when your pippins are cleare or begin to look cleare put in soe much of the Juice of a lemon as pleases your taste then Boile them till their sirrup begins to Jelly then put in a little Ambergreece & boyle them a [uaume?] or twoe so take them upp lett them stand till they are cold before they are eaten
Szathmary Culinary Manuscripts and Cookbooks
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