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

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[underlined] A Receipt for Making Milk Punch- [/underlined] 
Take four Quarts of Brandy and Steep the Rind of 10 Lemons & let it Stand forty Eight Hours, then pour into large pann and add to it Five quarts of Spring water and three pounds of Lump Sugar
Stirr it until the Sugar is Disolved, Cutt your Limons in Halfs and Scoup out the insides. Then take two Quarts of New Milk and let it Stand over the Fire untill its Scalding Hot, But Not to Boil, then pour
then pour it into the other ingredience Skim ing it till it Comes to Cruds & whey after which Greate into it two Nuttmegs, Cover it over, and let it Stand one Hour then pour it into aflanel Bagg and Hang it Some distance from the Ground or it will Not Burn fine at first therefore You Must put it Back into the Bagg again Laving the Cruds, when it Comes fine, You may Boil it and its fit for use imediately - S. D. 
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[underlined] Apricot Marmelade [/underlined]
When you preserve Apricots, take out those that are not Ripe for Keeping; Boil them in the Syrup 'till they Mash - then beat them in a Mortar, to [underlined] a Paste [/underlined], Take 1/2 their Weight of sugar, & put as much Water to it as will dissolve It. Boil & Skim it well, add the Apricots, Boil them, 'till the look clear & thick
[[line across]]

[underlined] To Dry Cherries[/underlined] ! Stone 6 lb of Kentish o Morelli CHerries - Put them into a Preserving Pan ,with 1 1/2 Loaf Sugar Pounded. Simmer half an Hour, Set these by 'till the next day. Then just boil Them - and put them on [lines?] to dry in the sun. [underlined] Turn them frequently [/underlined]

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[underlined] A Receipt for Making Milk Punch- [/underlined] Take four Quarts of Brandy and Steep the Rind of 10 Lemons & let it Stand forty Eight Hours, then pour into large pann and add to it Five quarts of Spring water and three pounds of Lump Sugar Stirr it until the Sugar is Disolved, Cutt your Limons in Halfs and Scoup out the insides. Then take two Quarts of New Milk and let it Stand over the Fire untill its Scalding Hot, But Not to Boil, then pour then pour it into the other ingredience Skim ing it till it Comes to Cruds & whey after which Greate into it two Nuttmegs, Cover it over, and let it Stand one Hour then pour it into aflanel Bagg and Hang it Some distance from the Ground or it will Not Burn fine at first therefore You Must put it Back into the Bagg again Laving the Cruds, when it Comes fine, You may Boil it and its fit for use imediately - S. D. _------------------------------- [underlined] Apricot Marmelade [/underlined] When you preserve Apricots, take out those that are not Ripe for Keeping; Boil them in the Syrup 'till they Mash - then beat them in a Mortar, to [underlined] a Paste [/underlined], Take 1/2 their Weight of sugar, & put as much Water to it as will dissolve It. Boil & Skim it well, add the Apricots, Boil them, 'till the look clear & thick [[line across]] [underlined] To Dry Cherries[/underlined] ! Stone 6 lb of Kentish o Morelli CHerries - Put them into a Preserving Pan ,with 1 1/2 Loaf Sugar Pounded. Simmer half an Hour, Set these by 'till the next day. Then just boil Them - and put them on [lines?] to dry in the sun. [underlined] Turn them frequently [/underlined]