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Ann Kenwrick cookbook, 1770
Page 27
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It 3 or 4d times or more, but don't let it boile, put it in Your Gally pott, and let it have one boile, and let it be very Green, and give the Sirrup a boile and put to it, let it stand To be Cold, then tye a piece of Leather over it, and as you use it Dry it 3 or 4 days before grate double refin'd Sugar over it And tis the best way and will keep the Colour longest. Candy Thus Scall your Angelico, till it look green, then drain the water From it make a Sirrup of 3 Quarters the weight in double Refin'd sugar, let it lye in the Sirrup 2 or 3 days, and Scall it In the Sirrup every day, then boile your Sirrup Candy high and put it in, and when tis Candied, take it out and lay it On Tin Plates, and grat double refin'd Sugar over it and dry It in the Sun, or Stowe,and when you take it out of the the Sirrup Pull it in little pieces, and then turn them on your plates Grate double refin'd Sugar over them, till they are dry Enough, box and Paper them up, let them dry. Candy Thus. Take a Pound of double refin'd Sugar, Clarrifie it in a little Water, Scum it very well and boile it to high Candy, till its Very thick, and in Some Angelico, Stirr it and let it boile Very well, untill the Sugar is almost dryed, then take it Out and lay it on Tinn Plates and grate Sugar over it Dry it in the Sun Stow or Oven, and when its dryed Enough Paper it and box it. Orange Flowers. Take what Quantity of Jordan Almonds you Please Lay them in Cold water all night, next day blanch them and dry them very well in a cloth, and put them into Orange flower water, and boile it to a very high Candy, Then take your Almonds and put in, keep them Stirring Till tis Sugar again, and take them out altogether, and put Them into a Sheet of white Paper, and they are very Genteel. Alamode Almonds. Take a Pound of the largest Jordan Almonds, a Pound of Single Refin'd Sugar, boile it to a very high Candy, and dissolve in the Sugar, a good deal of Coochaneel, which you must beat very Fine to colour the Almonds enough to make them look of A bright Pink colour, let them boile till they be all Candied Over, and keep them Stirring all the time, then take them all
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It 3 or 4d times or more, but don't let it boile, put it in Your Gally pott, and let it have one boile, and let it be very Green, and give the Sirrup a boile and put to it, let it stand To be Cold, then tye a piece of Leather over it, and as you use it Dry it 3 or 4 days before grate double refin'd Sugar over it And tis the best way and will keep the Colour longest. Candy Thus Scall your Angelico, till it look green, then drain the water From it make a Sirrup of 3 Quarters the weight in double Refin'd sugar, let it lye in the Sirrup 2 or 3 days, and Scall it In the Sirrup every day, then boile your Sirrup Candy high and put it in, and when tis Candied, take it out and lay it On Tin Plates, and grat double refin'd Sugar over it and dry It in the Sun, or Stowe,and when you take it out of the the Sirrup Pull it in little pieces, and then turn them on your plates Grate double refin'd Sugar over them, till they are dry Enough, box and Paper them up, let them dry. Candy Thus. Take a Pound of double refin'd Sugar, Clarrifie it in a little Water, Scum it very well and boile it to high Candy, till its Very thick, and in Some Angelico, Stirr it and let it boile Very well, untill the Sugar is almost dryed, then take it Out and lay it on Tinn Plates and grate Sugar over it Dry it in the Sun Stow or Oven, and when its dryed Enough Paper it and box it. Orange Flowers. Take what Quantity of Jordan Almonds you Please Lay them in Cold water all night, next day blanch them and dry them very well in a cloth, and put them into Orange flower water, and boile it to a very high Candy, Then take your Almonds and put in, keep them Stirring Till tis Sugar again, and take them out altogether, and put Them into a Sheet of white Paper, and they are very Genteel. Alamode Almonds. Take a Pound of the largest Jordan Almonds, a Pound of Single Refin'd Sugar, boile it to a very high Candy, and dissolve in the Sugar, a good deal of Coochaneel, which you must beat very Fine to colour the Almonds enough to make them look of A bright Pink colour, let them boile till they be all Candied Over, and keep them Stirring all the time, then take them all
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