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

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To preserve pippins white,
Take fair pippins free from spotts or frost in March or Aprill or before uppon occasion, core & pare them, & take there weigh in sugar, make a licquor with some small pippins they being quarterd & boyled in fair water a little whil then take to a pound of suger a pint of that licquor & make a sirrup, & when it boyles put in the pippins and boyle them softly for a while afterwards faster till they bee done, in the boyling strew tehm with suger finely beaten reserved forth of ye sirrup, when they looke cleare & are tender take them upp & lay the sirrup round about uppon every pippin, put in musk or amber greece when they are ready to come off the fire, if musk it must be tyed in at iffemy & boyled a little with the pippins.
To preserve pippins redd,
Take a pound of faire pippins coared & pared 2 pound of suger being clarified & with a pint of clarrit wine & a pint of fair water make your sirrup, bore a small hole through the pippins. then put them into the sirrup & let them boyle very leisurly turning & skiming them boyle 2 grains of musk in them, when they are very tender, take them upp, & when they are cold put them upp & lay the sirrup uppon them.
To preserve pippins greene
take the pippins when they are green clear and free from spotts bore a hole through them & coddle them in water, but not to break them then pare the skinns of them & put into them their weight of suger finely beaten & boyle them close covered, now & then turning& skiming them & then cover them againe for that brings them to their greennes, when they are boyled tender, take them forth & put a little more suger into the sirrup, & boyle it till it be pritty thick, & when it is coole lay it on the pippins.

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6 To preserve pippins white, Take fair pippins free from spotts or frost in March or Aprill or before uppon occasion, core & pare them, & take there weigh in sugar, make a licquor with some small pippins they being quarterd & boyled in fair water a little whil then take to a pound of suger a pint of that licquor & make a sirrup, & when it boyles put in the pippins and boyle them softly for a while afterwards faster till they bee done, in the boyling strew tehm with suger finely beaten reserved forth of ye sirrup, when they looke cleare & are tender take them upp & lay the sirrup round about uppon every pippin, put in musk or amber greece when they are ready to come off the fire, if musk it must be tyed in at iffemy & boyled a little with the pippins. To preserve pippins redd, Take a pound of faire pippins coared & pared 2 pound of suger being clarified & with a pint of clarrit wine & a pint of fair water make your sirrup, bore a small hole through the pippins. then put them into the sirrup & let them boyle very leisurly turning & skiming them boyle 2 grains of musk in them, when they are very tender, take them upp, & when they are cold put them upp & lay the sirrup uppon them. To preserve pippins greene take the pippins when they are green clear and free from spotts bore a hole through them & coddle them in water, but not to break them then pare the skinns of them & put into them their weight of suger finely beaten & boyle them close covered, now & then turning& skiming them & then cover them againe for that brings them to their greennes, when they are boyled tender, take them forth & put a little more suger into the sirrup, & boyle it till it be pritty thick, & when it is coole lay it on the pippins.