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

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Page 78

78
To Preserve pair[?] plums to look green
take unripe plums prick them in 4 or 5 places to the
Hone. Codell them in fair water closer covered and gently
for fear of breaking so codell them 4 times in fresh -
water this will make them green take them out and
wipe them dry pat ym unto your preserving pan with
as much sugar as will cover ym and let them warm-
half an hour close covered so warm them 4 times the 
last time let them boyle a little scum them clean when
cold put them into glasses ------------------------------
To preserver rasberrys whole ---------------------------
to a pint of Rasberries a pound of fine sugar wett 3
quarters of the Sugar with 3 spoonfulls of the juice
of red Currans and as much water as will make it
a pretty thin Sirrup give it a boyle and then put
in your rasperrys a quick fire is the best as they boyle
strew in y.e other part of  ye Sugar let them boyle
out and put them in pots or glases and run your Sirrup
upon them through a sive to clear it from seeds -------
To preserve Red Currans or White -Whole---
stone your Currants and in every Respect they are to be-
done Rasberrys only you must be sure to have a Quick fire -
as possible for y.e White to prevent their Changing coulour you must 
put in the Sirrup 3 Spoonfulls of their own juice Raw

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78 To Preserve pair[?] plums to look green take unripe plums prick them in 4 or 5 places to the Hone. Codell them in fair water closer covered and gently for fear of breaking so codell them 4 times in fresh - water this will make them green take them out and wipe them dry pat ym unto your preserving pan with as much sugar as will cover ym and let them warm- half an hour close covered so warm them 4 times the last time let them boyle a little scum them clean when cold put them into glasses ------------------------------ To preserver rasberrys whole --------------------------- to a pint of Rasberries a pound of fine sugar wett 3 quarters of the Sugar with 3 spoonfulls of the juice of red Currans and as much water as will make it a pretty thin Sirrup give it a boyle and then put in your rasperrys a quick fire is the best as they boyle strew in y.e other part of ye Sugar let them boyle out and put them in pots or glases and run your Sirrup upon them through a sive to clear it from seeds ------- To preserve Red Currans or White -Whole--- stone your Currants and in every Respect they are to be- done Rasberrys only you must be sure to have a Quick fire - as possible for y.e White to prevent their Changing coulour you must put in the Sirrup 3 Spoonfulls of their own juice Raw