DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

Transcribe
Translate

Page 35

oringe Cakes; Chip the orringes very thinn then quarter them & take the Rinde fro. the meat & keep the meat couerd a part till you use it then lay [ye?] rind in soak in fair water till next day shiftinge them once or twice then sett on a Skillet water & when it is hott put in the Rindes & let them boyle a while then put out that water & put in warm water & let them boyle till it be tender take out there while white meat before you seeth them then take them out & dry them well between 2 clothes shred them as small as possibly you Can then take the meat of the orringes & squeeze out the juice through a tiffeny uppon the rindes so let them stand then take their weight in refind beaten suger put to it soe much water as will make it of the thicknes of paste & when it begins to seeth apace drop in a spoonfull of cold water to make the scum rise scum it & boyle it well to a suger againe then take it of the fire & imediatly put in the orrange stuffe Stir it well without boylinge till it be well mingled & when it is put it out whilst it is hott into Marmalet glasses & set it presently into ye. stowe then next day when it is pritty stiffe mingle it well wth. a knife & lay them in reasonabl thick cakes uppon peeces of glass & set them into ye. stowe againe wch. must be kept wth. a Constant moderate heate 3 or 4 daies puttinge by the edges wth. a knife & when they are hard enough turn them till they are drie then keepe them in boxes neere the fire a pound of suger will make 8 or 10 good orringes;

Saving...

oringe Cakes; Chip the orringes very thinn then quarter them & take the Rinde fro. the meat & keep the meat couerd a part till you use it then lay [ye?] rind in soak in fair water till next day shiftinge them once or twice then sett on a Skillet water & when it is hott put in the Rindes & let them boyle a while then put out that water & put in warm water & let them boyle till it be tender take out there while white meat before you seeth them then take them out & dry them well between 2 clothes shred them as small as possibly you Can then take the meat of the orringes & squeeze out the juice through a tiffeny uppon the rindes so let them stand then take their weight in refind beaten suger put to it soe much water as will make it of the thicknes of paste & when it begins to seeth apace drop in a spoonfull of cold water to make the scum rise scum it & boyle it well to a suger againe then take it of the fire & imediatly put in the orrange stuffe Stir it well without boylinge till it be well mingled & when it is put it out whilst it is hott into Marmalet glasses & set it presently into ye. stowe then next day when it is pritty stiffe mingle it well wth. a knife & lay them in reasonabl thick cakes uppon peeces of glass & set them into ye. stowe againe wch. must be kept wth. a Constant moderate heate 3 or 4 daies puttinge by the edges wth. a knife & when they are hard enough turn them till they are drie then keepe them in boxes neere the fire a pound of suger will make 8 or 10 good orringes;