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Robert Godfrey receipts, 1665-1799
Page 5
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Shinyoung Suh To preserve quinces Redd Take of the fairest yellowest quinces that are, freest from spots. Core them & parboil them, prit tender but not to break, then take their weight in sugar, & to every pound of sugar a pint of water, make the syrup with it, pare the quinces, & as you pare them bowl them in the sugar, some part of it being reserved forth of the syrup for that purpose finely beaten, when the syrup boils & is skimmed clean, take it of the fire & put in the quinces & let them stand & soak for a quarter of in flour sometimes turning them in the syrup then set them on a soft fire & let them boil leisurely for half an hour, till the syrup be thoroughly soaked into the quinces, then boil them a pace over a quick fire till they are done which you may perceive by the tenderness & color, which must be first pale turn them often in the boiling, & strew them with some of that finely beaten sugar reserved out rye up the kernels in a piece of cobweb lawn & boil in the syrup, Jelly it, when you take them of y' fire, drop in some of the compound of Amber or ells amber itself, or musk put in a little afore you take it from the fire, put them up whilst they are warm every one into a several pot or glafs, & lay the syrup all about them, but cover them not up till y' nest day.
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Shinyoung Suh To preserve quinces Redd Take of the fairest yellowest quinces that are, freest from spots. Core them & parboil them, prit tender but not to break, then take their weight in sugar, & to every pound of sugar a pint of water, make the syrup with it, pare the quinces, & as you pare them bowl them in the sugar, some part of it being reserved forth of the syrup for that purpose finely beaten, when the syrup boils & is skimmed clean, take it of the fire & put in the quinces & let them stand & soak for a quarter of in flour sometimes turning them in the syrup then set them on a soft fire & let them boil leisurely for half an hour, till the syrup be thoroughly soaked into the quinces, then boil them a pace over a quick fire till they are done which you may perceive by the tenderness & color, which must be first pale turn them often in the boiling, & strew them with some of that finely beaten sugar reserved out rye up the kernels in a piece of cobweb lawn & boil in the syrup, Jelly it, when you take them of y' fire, drop in some of the compound of Amber or ells amber itself, or musk put in a little afore you take it from the fire, put them up whilst they are warm every one into a several pot or glafs, & lay the syrup all about them, but cover them not up till y' nest day.
Szathmary Culinary Manuscripts and Cookbooks
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