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Robert Godfrey receipts, 1665-1799
Page 13
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To Make Peece Marmalett Take the greatest & fairest ouinces you can gett, and seeth them in water till they are tender, then take them off, & pare them & slice them into a hott [illegible] dish- covering them close with hott napkins as you slice them, then weigh you quince, & to every pound of quince, put a pound of sugar & a spoonful of rose water & a little musk or Ambergreece, put all theis together into a posnett of Bellmettle sett it over a soft fire till the suger [illegible] dissolve's, stirring it round gently that you break not the slices, then boyle it as fast as you can for a quarter of an hours uncovered all the while, then box it pup warms, you must remember to boyle the kernels of the quinces in a little bagg with it, To Dry Apples, Take your fairest apples, slice them, then sett them into an oven after [illegible] of houshold bread when the heat of the oven is past, then take them forth & codle them, then they must be sett againe into the oven as before till you may press them flatt, & that you may [illegible] they are coloure's, but you must take heed so soc often as you codle them that you doe not break the spinne; Jazmin Bonke
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To Make Peece Marmalett Take the greatest & fairest ouinces you can gett, and seeth them in water till they are tender, then take them off, & pare them & slice them into a hott [illegible] dish- covering them close with hott napkins as you slice them, then weigh you quince, & to every pound of quince, put a pound of sugar & a spoonful of rose water & a little musk or Ambergreece, put all theis together into a posnett of Bellmettle sett it over a soft fire till the suger [illegible] dissolve's, stirring it round gently that you break not the slices, then boyle it as fast as you can for a quarter of an hours uncovered all the while, then box it pup warms, you must remember to boyle the kernels of the quinces in a little bagg with it, To Dry Apples, Take your fairest apples, slice them, then sett them into an oven after [illegible] of houshold bread when the heat of the oven is past, then take them forth & codle them, then they must be sett againe into the oven as before till you may press them flatt, & that you may [illegible] they are coloure's, but you must take heed so soc often as you codle them that you doe not break the spinne; Jazmin Bonke
Szathmary Culinary Manuscripts and Cookbooks
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