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

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Page 49

day for 10 days together and strew shugar upon them as they heat and in that time the surrip will be very thick then to every pint of that sirrup put a pint of jelly of apples and to every pint of jelley of apples put a pound and a quarter of shugar and season it with juice of lemon and oringe to your taste.  You must put but one oringe in the pott.
To Make Birch Wine Mrs. Clarks way.  To 6 gallons of birch water put 10 pounds of course loaf shugar of mace nuttmegs cloves ginger in all 2 ounce Bruice the spice a little and tye it up in a fine cloth and put it in then clarifie it with the white of 12 eggs.  Scum it as long as any scum will rise and let it boyle 3 quarters of an hour then work it up with a little east as you do ale as it is in the barrell take 24 oringes and 6 lemons pare them as thin as you can ut in the peel and squeese in the juice you must not barrell it in rainy or windy weather.
To Preserve Green Oringes.  Chip them as thin as can be or scrape them with glass.  Cut a hole in the top and ut them into water as you do them and boyle them till they be tender then take out the inside as clean as you can put them in a thin sirrup and heat them every day for a fortnight then ut them in a strong sirrup and keep them as long as you please.

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day for 10 days together and strew shugar upon them as they heat and in that time the surrip will be very thick then to every pint of that sirrup put a pint of jelly of apples and to every pint of jelley of apples put a pound and a quarter of shugar and season it with juice of lemon and oringe to your taste. You must put but one oringe in the pott. To Make Birch Wine Mrs. Clarks way. To 6 gallons of birch water put 10 pounds of course loaf shugar of mace nuttmegs cloves ginger in all 2 ounce Bruice the spice a little and tye it up in a fine cloth and put it in then clarifie it with the white of 12 eggs. Scum it as long as any scum will rise and let it boyle 3 quarters of an hour then work it up with a little east as you do ale as it is in the barrell take 24 oringes and 6 lemons pare them as thin as you can ut in the peel and squeese in the juice you must not barrell it in rainy or windy weather. To Preserve Green Oringes. Chip them as thin as can be or scrape them with glass. Cut a hole in the top and ut them into water as you do them and boyle them till they be tender then take out the inside as clean as you can put them in a thin sirrup and heat them every day for a fortnight then ut them in a strong sirrup and keep them as long as you please.