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Robert Godfrey receipts, 1665-1799
Page 11
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To preserve Grapes greene, Take of the fairest white grapes in the bunches before they are through ripe, but y.e principall, grape is y.e long grape call'ed the reason of the sunne if you can get them, take them before they begin to change colour, but when they are come to their full growth, clip the faire ones of from the bunch with the stalks uppon them sett them on y.e fire in faire water & scald them quick till they break, then peele of the skyn which will all fly upp, then slitt them upp the seame with a needle & pick out the stones, & as you doe them, put them into the hott water againe, then cover them & let them stand uppon y.e hott Embers till they are greene & to every pound of grapes (being weighted when they are raw) bake a pound of suger & half a pint of water at least, make the sirrup & clarifie it then put in the grapes & boyle them fast till the fruite be cleare & y.e sirrup a little thickish To preserve y.e Long Dutch Goosberry, Take them before they are to ripe, slit them down y.e seames, & pick the seeds cleane out of them, take their weights in double, refin'd suger & as much water or Juice of pippins as will wett the suger, then sett it on a gentle fire & when the suger is throughly melte'd, boyle it up to a candy height skim it cleane, & then put in y.e goosberrys, & lett them boyle gently a little while, the whiter they look y.e better. then take the glasses you serve them in, & fill them, sett them into a warme stove a day or two till they be jellye'd then paper them upp, & put them in a wett stove, cutt the stalks of of them,
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To preserve Grapes greene, Take of the fairest white grapes in the bunches before they are through ripe, but y.e principall, grape is y.e long grape call'ed the reason of the sunne if you can get them, take them before they begin to change colour, but when they are come to their full growth, clip the faire ones of from the bunch with the stalks uppon them sett them on y.e fire in faire water & scald them quick till they break, then peele of the skyn which will all fly upp, then slitt them upp the seame with a needle & pick out the stones, & as you doe them, put them into the hott water againe, then cover them & let them stand uppon y.e hott Embers till they are greene & to every pound of grapes (being weighted when they are raw) bake a pound of suger & half a pint of water at least, make the sirrup & clarifie it then put in the grapes & boyle them fast till the fruite be cleare & y.e sirrup a little thickish To preserve y.e Long Dutch Goosberry, Take them before they are to ripe, slit them down y.e seames, & pick the seeds cleane out of them, take their weights in double, refin'd suger & as much water or Juice of pippins as will wett the suger, then sett it on a gentle fire & when the suger is throughly melte'd, boyle it up to a candy height skim it cleane, & then put in y.e goosberrys, & lett them boyle gently a little while, the whiter they look y.e better. then take the glasses you serve them in, & fill them, sett them into a warme stove a day or two till they be jellye'd then paper them upp, & put them in a wett stove, cutt the stalks of of them,
Szathmary Culinary Manuscripts and Cookbooks
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