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

Transcribe
Translate

Page 68

cream and half a pound of melted butter melted in it put warm to ye flower and beat it well with your hands then take ye other part and mix it all together and as you mix it strew in 3 pound of smooth carraways Comfits and what sweetmeats you please sliced almonds will do well in it.  Put it in your hoop and a pretty quick oven will bkae it so it don't scorch 2 hours and half will bake it.  To preserve goosberrys Mrs. Cookes way.  Weigh your goosberrys yn stone ym and put ym in cold water drain ye water from ym and take their weight in ye finest sugar and lay a layer of sugar and a row of goosgerrys one by one in ye pan you intend to boyle ym in and let them stand some time after which set them on ye fire - which must be a very slow one - till your sugar be melted and your goosberries begin to change coulour - i it is better to keep part of ye sugar out to strew over ym then they change coulour; as soon as the sugar is melted set them in a very quick fire let them boyle just half a quarter of an hour shakeing them often then take them off and scum them keeping ym shaking till ye goosberrys are clear and the syrrup pretty thick.  yu must to every pound of sugar put half a quarter of a pint of water when you have laid your goosberrys in ye sugar and when they are enough boyled you may all if you please 5 or 6 spoonfulls of raw juice of goosberrys and they will look clear.

Saving...

cream and half a pound of melted butter melted in it put warm to ye flower and beat it well with your hands then take ye other part and mix it all together and as you mix it strew in 3 pound of smooth carraways Comfits and what sweetmeats you please sliced almonds will do well in it. Put it in your hoop and a pretty quick oven will bkae it so it don't scorch 2 hours and half will bake it. To preserve goosberrys Mrs. Cookes way. Weigh your goosberrys yn stone ym and put ym in cold water drain ye water from ym and take their weight in ye finest sugar and lay a layer of sugar and a row of goosgerrys one by one in ye pan you intend to boyle ym in and let them stand some time after which set them on ye fire - which must be a very slow one - till your sugar be melted and your goosberries begin to change coulour - i it is better to keep part of ye sugar out to strew over ym then they change coulour; as soon as the sugar is melted set them in a very quick fire let them boyle just half a quarter of an hour shakeing them often then take them off and scum them keeping ym shaking till ye goosberrys are clear and the syrrup pretty thick. yu must to every pound of sugar put half a quarter of a pint of water when you have laid your goosberrys in ye sugar and when they are enough boyled you may all if you please 5 or 6 spoonfulls of raw juice of goosberrys and they will look clear.