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

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To make [Jest?] paste or cleare cakes of Goosberries, Corrons, Rasberries, or sushkins of fruites; /.

put the fruite being clean picks into a double wide nosed glass, sto it lose with a cork & tye it downe with a cloth, then sett it into askillet & bed it round about with grass & fill the skillet with water & so lett the water boyle, as the licker steweth downt powre it forth, for the long boylinge spoyles the culler, as the water in the skillet boyleth away fill it upp & keep the water still as high as the fruite reacheth as near as you can, but alwaies take out the glass when you fill up the water or ells the glass wilbe break. when you have as much licquor stewed downe as you desire, then weigh it in a glass & take the weight of it in  double refind suger, then make the sirrup with the suger & a little water, & let it boyle skiminge it till it come to a candy height ready to be sugered againe. then take it from the fire & stirr in the Licquor, stirring it together softly till the sugar be through melted, then powre it into flatt glasses for the purpose & sett them presently into the stove, & so let them stand till they are candid on the topp & then when they will turn out of the glasses, turn them forthwith a penknife upponglass sheetes, & cut them into what fashion you please, & so sett them into the stove againe to candie or the other side when they are dry enough, put them up in a box & keep them in a warme place.

the thick substance of theis make very good paste, done in the very same manner,

To preserve peaches,
To a pound of peaches take 3 quarters of a pund of suger & as muh of the Juice of peaches as will melt the suger, sett them on the fire & lett them boyle together as fast as it is possible till they looke cleare then take them of the fire, & lett them stand all night, y'f the sirrup doe not Jelly boyle them againe;

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To make [Jest?] paste or cleare cakes of Goosberries, Corrons, Rasberries, or sushkins of fruites; /. put the fruite being clean picks into a double wide nosed glass, sto it lose with a cork & tye it downe with a cloth, then sett it into askillet & bed it round about with grass & fill the skillet with water & so lett the water boyle, as the licker steweth downt powre it forth, for the long boylinge spoyles the culler, as the water in the skillet boyleth away fill it upp & keep the water still as high as the fruite reacheth as near as you can, but alwaies take out the glass when you fill up the water or ells the glass wilbe break. when you have as much licquor stewed downe as you desire, then weigh it in a glass & take the weight of it in double refind suger, then make the sirrup with the suger & a little water, & let it boyle skiminge it till it come to a candy height ready to be sugered againe. then take it from the fire & stirr in the Licquor, stirring it together softly till the sugar be through melted, then powre it into flatt glasses for the purpose & sett them presently into the stove, & so let them stand till they are candid on the topp & then when they will turn out of the glasses, turn them forthwith a penknife upponglass sheetes, & cut them into what fashion you please, & so sett them into the stove againe to candie or the other side when they are dry enough, put them up in a box & keep them in a warme place. the thick substance of theis make very good paste, done in the very same manner, To preserve peaches, To a pound of peaches take 3 quarters of a pund of suger & as muh of the Juice of peaches as will melt the suger, sett them on the fire & lett them boyle together as fast as it is possible till they looke cleare then take them of the fire, & lett them stand all night, y'f the sirrup doe not Jelly boyle them againe;