Transcribe
Translate
Robert Godfrey receipts, 1665-1799
Page 1
More information
digital collection
archival collection guide
transcription tips
Dahye Kwon To preserve oranges or lemons, Take the fairest smooth & thick rind oranges or lemons part of the outward rhine with a knife as thin as you can; then lay them in water for 3 or 4 days, shifting them twice a day, then cut a slice in the side & take the kernels clean forth with a bodkin but let the meat remain & break it as little as you can for it make the syrup dreg in the boiling, when you have those done then seethe them in several fresh waters, seething hot till there remain no bitterness & they be very tender, in the last water put in a spoonful of white salt to the quantity of 3 pound of oranges then when they are tender, take them up & lay them upon a hair sieve that the water may drain from them, then to every pound of the fruit take 2 pound of sugar & 3 pints of water make the syrup & clarify it with whites of eggs & stir it clear if need be strain it, then put in the oranges & let them stand up on a soft fire that the syrup may soak into them for half an hour, then set them upon a quicker fire & boil them. a pace till they look clear & begin to sink to the bottom of the pan, they will require 2 hours boiling in the syrup if they be thick oranges, when you have taken forth the oranges boil up the syrup til it jelly & put it upon the oranges warm, boil a pippin or 2 quarters in a sifting with your oranges in the syrup to make it jelly when it is ready to be taken from the fire put in some Amber grease, they will keep the better if every orange or lemon be put into a several pot with the syrup all over it if the syrup be dreggy, strain it through a hair sieve. marmalade
Saving...
prev
next
Dahye Kwon To preserve oranges or lemons, Take the fairest smooth & thick rind oranges or lemons part of the outward rhine with a knife as thin as you can; then lay them in water for 3 or 4 days, shifting them twice a day, then cut a slice in the side & take the kernels clean forth with a bodkin but let the meat remain & break it as little as you can for it make the syrup dreg in the boiling, when you have those done then seethe them in several fresh waters, seething hot till there remain no bitterness & they be very tender, in the last water put in a spoonful of white salt to the quantity of 3 pound of oranges then when they are tender, take them up & lay them upon a hair sieve that the water may drain from them, then to every pound of the fruit take 2 pound of sugar & 3 pints of water make the syrup & clarify it with whites of eggs & stir it clear if need be strain it, then put in the oranges & let them stand up on a soft fire that the syrup may soak into them for half an hour, then set them upon a quicker fire & boil them. a pace till they look clear & begin to sink to the bottom of the pan, they will require 2 hours boiling in the syrup if they be thick oranges, when you have taken forth the oranges boil up the syrup til it jelly & put it upon the oranges warm, boil a pippin or 2 quarters in a sifting with your oranges in the syrup to make it jelly when it is ready to be taken from the fire put in some Amber grease, they will keep the better if every orange or lemon be put into a several pot with the syrup all over it if the syrup be dreggy, strain it through a hair sieve. marmalade
Szathmary Culinary Manuscripts and Cookbooks
sidebar
