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Robert Godfrey receipts, 1665-1799
Page 98
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To PReserve Green Apricocks take a pound of green apricocks slit ym. in ye. nickt [side?] to ye. stone [share?] them thin and put them into water and set them on ye. fire-let them be scalding hot and not boyle cover ym. close that no steam may get out take them of the fire to stand a good-while then set them on again doe so a pritty while till they are green and tender hn. take a pound of sugar and halfe of the water ye. apricoks were greened in and make a sirrup then put in ye. apricocks and let them boyle a little yn. stone hm. and put them to ye. sirrup again boyle ym. till ye. sirrup be thick so ym. in a dish and put ye. sirrup to them and when they are boyled put them up thiss is a very good way NB. here is a Mistake in this Receipt which I have crossed out but it is wrote Right ye 106 page.
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To PReserve Green Apricocks take a pound of green apricocks slit ym. in ye. nickt [side?] to ye. stone [share?] them thin and put them into water and set them on ye. fire-let them be scalding hot and not boyle cover ym. close that no steam may get out take them of the fire to stand a good-while then set them on again doe so a pritty while till they are green and tender hn. take a pound of sugar and halfe of the water ye. apricoks were greened in and make a sirrup then put in ye. apricocks and let them boyle a little yn. stone hm. and put them to ye. sirrup again boyle ym. till ye. sirrup be thick so ym. in a dish and put ye. sirrup to them and when they are boyled put them up thiss is a very good way NB. here is a Mistake in this Receipt which I have crossed out but it is wrote Right ye 106 page.
Szathmary Culinary Manuscripts and Cookbooks
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