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Ann Kenwrick cookbook, 1770
Page 20
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Take their weight in Sugar, boile it Candy high, then Put the Plumbs to it and let it boile together a little then Fashion it as you please on a Pye plate, and set it in your Stove or Oven, then paper and box them up, and so you May make a past of any sort of Plumbs and paper them up. To Dry Pares White. Take the largest Pares not those that are very juicy, but Those that are very dry, pare them and cut them in halves and do Some whole, make a thin Sirrup of Loaf Sugar Put them and boile them up, Set them by and put them On again every day, till they look clear, and when they are Very clear take them out and drain them on a Scive, then Take Single refin'd Sugar, boile it Candy high, and dip Them in, and when they are Candied lay them upon Glasses Or tin plate, but wires are better, then Set them in your Stove to dry after a Batch of Tarts, letting the Oven ledd Be down 2 hours you put them in, but Stop it up when They are in So you may do green Apples or Plumbs, and You may dry them out of the Sirrup when they look clear Without Candiing, and they are Genteiler, and then the Finer the Sugar is the better they will Eate. To Dry Pears Red. Take the largest baking Peares, those that will bake Red without Spots or Specks and to every 6 pound One Pound of yre Sugar with a little Cloves and Cinamon Put in as much water and Clarret as will Cover them Set them in the Oven with brown Bread, when they are baked take them out of the Liquor and lay them on Scieves and with your hand put them down and Dip them in the Liquor they were baked in 3 or 4 time Then dry them not too much, and when they are dryed Enough, dip a cloth in Cold water, and wipe them to Take away the Claminess, Set them in your Oven again To dry out Sides only, Paper and box them, dry Your Papers well, and lay between every rowe. To Dry Pippins. Take the largest and clearest Pippins, put them into a Driping pan, Set them in the Oven after Houshold bread be drawn, and when you draw them out of the Oven, Put them down with your hands, but take Care you Dont break their Skins, So dry them, and keep them patted Down as you dry them, don't dry them too much, but That the pulph be moist in the middle according to Your tast Paper and box them up. Pippin
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Take their weight in Sugar, boile it Candy high, then Put the Plumbs to it and let it boile together a little then Fashion it as you please on a Pye plate, and set it in your Stove or Oven, then paper and box them up, and so you May make a past of any sort of Plumbs and paper them up. To Dry Pares White. Take the largest Pares not those that are very juicy, but Those that are very dry, pare them and cut them in halves and do Some whole, make a thin Sirrup of Loaf Sugar Put them and boile them up, Set them by and put them On again every day, till they look clear, and when they are Very clear take them out and drain them on a Scive, then Take Single refin'd Sugar, boile it Candy high, and dip Them in, and when they are Candied lay them upon Glasses Or tin plate, but wires are better, then Set them in your Stove to dry after a Batch of Tarts, letting the Oven ledd Be down 2 hours you put them in, but Stop it up when They are in So you may do green Apples or Plumbs, and You may dry them out of the Sirrup when they look clear Without Candiing, and they are Genteiler, and then the Finer the Sugar is the better they will Eate. To Dry Pears Red. Take the largest baking Peares, those that will bake Red without Spots or Specks and to every 6 pound One Pound of yre Sugar with a little Cloves and Cinamon Put in as much water and Clarret as will Cover them Set them in the Oven with brown Bread, when they are baked take them out of the Liquor and lay them on Scieves and with your hand put them down and Dip them in the Liquor they were baked in 3 or 4 time Then dry them not too much, and when they are dryed Enough, dip a cloth in Cold water, and wipe them to Take away the Claminess, Set them in your Oven again To dry out Sides only, Paper and box them, dry Your Papers well, and lay between every rowe. To Dry Pippins. Take the largest and clearest Pippins, put them into a Driping pan, Set them in the Oven after Houshold bread be drawn, and when you draw them out of the Oven, Put them down with your hands, but take Care you Dont break their Skins, So dry them, and keep them patted Down as you dry them, don't dry them too much, but That the pulph be moist in the middle according to Your tast Paper and box them up. Pippin
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