DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1759

Transcribe
Translate

Page 1

Sr Joh: Heydon. To make Past of Orenges.
Chuse the fairest, & the best coloured, pare them thinn as is possible for leaving any spotts (if you will, lay them two or three daies in water, shiftened twice a day, but I have done them praesently, without laying them in water longer then 3 or 4 houres) then boyle them whole, in 4 or 5 severall waters, having 2 potts or ketles on the fire to change them into: As ye waters discolour, & tast bitter of the orenge, shift them into a new. When they bee very tender, & their bitternes qualified, (which you shall find by tasting the last water) take them out, dry them in faire cloths, cutt them in halfes, & cleanse the pills cleane within. both of their meates, & strings; which meates must be kept in a faire silver dish: when they bee pickt, bray the rines very fine with a knife upon a cleane Trencher: (some beate them in a mortar) Afterwards, pick up all the kernells, thinn skinns, & strings, from the meates which you kept: & put half as much of the purest thereof to ye rines, as ye rines weigh, & bray them both together very well. That done, to every pound of this substance, put

Saving...

Sr Joh: Heydon. To make Past of Orenges. Chuse the fairest, & the best coloured, pare them thinn as is possible for leaving any spotts (if you will, lay them two or three daies in water, shiftened twice a day, but I have done them praesently, without laying them in water longer then 3 or 4 houres) then boyle them whole, in 4 or 5 severall waters, having 2 potts or ketles on the fire to change them into: As ye waters discolour, & tast bitter of the orenge, shift them into a new. When they bee very tender, & their bitternes qualified, (which you shall find by tasting the last water) take them out, dry them in faire cloths, cutt them in halfes, & cleanse the pills cleane within. both of their meates, & strings; which meates must be kept in a faire silver dish: when they bee pickt, bray the rines very fine with a knife upon a cleane Trencher: (some beate them in a mortar) Afterwards, pick up all the kernells, thinn skinns, & strings, from the meates which you kept: & put half as much of the purest thereof to ye rines, as ye rines weigh, & bray them both together very well. That done, to every pound of this substance, put