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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 28
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them from the Water & lay them on a Cloth & pick out all the Strings & cut them in thin Slices; take all the Juice & pulp clean from the Skins & take the Weight of it in Loaf Sugar finely beat; put the Sugar into the preserving Pan; to a Dozen of Oranges put a half Pint of Water & the Juice of two large Lemons; boil & stir the Syrup till it ropes from the Spoon; & then put in the juice & Pulp, Stirring it often & let it boil a Quarter of an Hour; then put in the Peel & let all boil together near half an Hour, stirring it all the while; then put it in Pots or Glasses & cover it with Paper dipt in Brandy.
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them from the Water & lay them on a Cloth & pick out all the Strings & cut them in thin Slices; take all the Juice & pulp clean from the Skins & take the Weight of it in Loaf Sugar finely beat; put the Sugar into the preserving Pan; to a Dozen of Oranges put a half Pint of Water & the Juice of two large Lemons; boil & stir the Syrup till it ropes from the Spoon; & then put in the juice & Pulp, Stirring it often & let it boil a Quarter of an Hour; then put in the Peel & let all boil together near half an Hour, stirring it all the while; then put it in Pots or Glasses & cover it with Paper dipt in Brandy.
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