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American cookbook, 1759
Page 31
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Ms Glascock To preserve Leamans. Take the fairest Leamans without bruise or spott, pare of the yeallow rind so thinn that the meates may still appeare yellow of the rind: Boare them through, pull out all the pippins from them: Boyle them, & when the water begins to bee bitter, still take it out, till the bitterness bee boyled out of the Leamans and they bee very tender (which will require some three waters). Then take thrice so much sugar as your Leamans weighed before they were boyled, & as much faire water as the syrrop thereof may cover them: Boile the syrrop a litle, & skimme it; then put in the Leamans. Boyle them together to the thicknes of English hony, when it runnes out of the Combe. If there arise any froth or skumme in boiling, take it of. Take heed least in boaring your Leamans or taking out the pippins, you loose any of the juice or meate thereof.
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Ms Glascock To preserve Leamans. Take the fairest Leamans without bruise or spott, pare of the yeallow rind so thinn that the meates may still appeare yellow of the rind: Boare them through, pull out all the pippins from them: Boyle them, & when the water begins to bee bitter, still take it out, till the bitterness bee boyled out of the Leamans and they bee very tender (which will require some three waters). Then take thrice so much sugar as your Leamans weighed before they were boyled, & as much faire water as the syrrop thereof may cover them: Boile the syrrop a litle, & skimme it; then put in the Leamans. Boyle them together to the thicknes of English hony, when it runnes out of the Combe. If there arise any froth or skumme in boiling, take it of. Take heed least in boaring your Leamans or taking out the pippins, you loose any of the juice or meate thereof.
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