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Anne Bayne booke [of recipes] circa 1700
Page 51
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(54) To dry greene apples that is greene Jenitings Take your apples & with a Gimlet boare a hole in them at the top. then pill them when you have seeded them gently as you doe greene plums. & let them stand in faire water when it is sourish then drain them from it. & greene them. & when they are very greene put them into your pan. & cover them with your Clarified sugar & give them a gentle boile. then take them of. & let them stand till the next day. then give them a good boile & drain them out & lay them upon a seive.bodome & dust them over with double refined sugar & set them in your stove to dry.
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(54) To dry greene apples that is greene Jenitings Take your apples & with a Gimlet boare a hole in them at the top. then pill them when you have seeded them gently as you doe greene plums. & let them stand in faire water when it is sourish then drain them from it. & greene them. & when they are very greene put them into your pan. & cover them with your Clarified sugar & give them a gentle boile. then take them of. & let them stand till the next day. then give them a good boile & drain them out & lay them upon a seive.bodome & dust them over with double refined sugar & set them in your stove to dry.
Szathmary Culinary Manuscripts and Cookbooks
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