Transcribe
Translate
English cookbook, 1600s
Page 101
More information
digital collection
archival collection guide
transcription tips
To preserve plumbs The fittest plumbs for preserving ar wall plumbs white plums or apricocks and put them into scalding hot water and take off their skins and lay them amongst searched suggar then take the weight of them and clarify it with the white of an egg and boyl it up to a syrop and give your plumbs a boyl in it and presently take them off the fier and put them into your gilly pot and boyl your syrop untill it be as thick as that it will hang about a spoon and pour it about them and let them cool before that you cover them up
Saving...
prev
next
To preserve plumbs The fittest plumbs for preserving ar wall plumbs white plums or apricocks and put them into scalding hot water and take off their skins and lay them amongst searched suggar then take the weight of them and clarify it with the white of an egg and boyl it up to a syrop and give your plumbs a boyl in it and presently take them off the fier and put them into your gilly pot and boyl your syrop untill it be as thick as that it will hang about a spoon and pour it about them and let them cool before that you cover them up
Szathmary Culinary Manuscripts and Cookbooks
sidebar
