Transcribe
Translate
Robert Godfrey receipts, 1665-1799
Page 76
More information
digital collection
archival collection guide
transcription tips
To pickell Barbell ---------- ------ Scale and open the fish and lay the thick and thin part together and put some salt in it and do it up with [incote?] first in the imitation of Sturgeon and tye some of the flask twigs of it and boyle it in salt and water and put it into pickell if it be a large fish boyles it an hour ---- -------- To preserve pipins y.e Lady Fanshaws way - take a pint of [renish?] wine a pint of water and a pound and half of fine sugar mix thefe boyle and skim it very well and let it coole y.n put in it one pound of pipins pared whole or cut in halves the same way you would cut an oringe or in slices if you like it let your syrrup be warm but not hot when you put them in put some lemon peell and musk and ambergrease tyed in a tiffany then boyle y.m to jilley apace till they look clear first and the Liquor thick enough to jelley warm the juice of 3 Lemons and put to them as they are on the fire, let it not boyle after and put them in Marmalet glafses or pots ' you may put Candied Oringe peell or green [Cyttorn?] which must be cut in thin Slices and have 2 or 3 boyles up--
Saving...
prev
next
To pickell Barbell ---------- ------ Scale and open the fish and lay the thick and thin part together and put some salt in it and do it up with [incote?] first in the imitation of Sturgeon and tye some of the flask twigs of it and boyle it in salt and water and put it into pickell if it be a large fish boyles it an hour ---- -------- To preserve pipins y.e Lady Fanshaws way - take a pint of [renish?] wine a pint of water and a pound and half of fine sugar mix thefe boyle and skim it very well and let it coole y.n put in it one pound of pipins pared whole or cut in halves the same way you would cut an oringe or in slices if you like it let your syrrup be warm but not hot when you put them in put some lemon peell and musk and ambergrease tyed in a tiffany then boyle y.m to jilley apace till they look clear first and the Liquor thick enough to jelley warm the juice of 3 Lemons and put to them as they are on the fire, let it not boyle after and put them in Marmalet glafses or pots ' you may put Candied Oringe peell or green [Cyttorn?] which must be cut in thin Slices and have 2 or 3 boyles up--
Szathmary Culinary Manuscripts and Cookbooks
sidebar
