Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 58
More information
digital collection
archival collection guide
transcription tips
(58) To preserve aprecocks Take your aprecocks & slit them at the sides. & with a bodkin thrust out the stone & then pare them & to a pound of aprecocks put halfe a pound of fine powder sugar & a pint of water. then boile your water & sugar very well till it be cleare. then put in your aprecocks & cover them with a white cap paper. & when they are well scalded. then take as many pounds of doublerefined sugar as you have of aprecocks. & wet it in water & put it in your pan. & to every pound of sugar put halfe a gill of water & when your syrrup is very well boiled & cleare then put in your aprecocks & cover them with a paper & set them on a slow fire. & when they are very cleare take them of & let them stand an houre or 2. then set them on the fire. & heat them very well then power them into your pots & paper them the next day. the first syrrup you doe them in will doe well in any [made?] wines
Saving...
prev
next
(58) To preserve aprecocks Take your aprecocks & slit them at the sides. & with a bodkin thrust out the stone & then pare them & to a pound of aprecocks put halfe a pound of fine powder sugar & a pint of water. then boile your water & sugar very well till it be cleare. then put in your aprecocks & cover them with a white cap paper. & when they are well scalded. then take as many pounds of doublerefined sugar as you have of aprecocks. & wet it in water & put it in your pan. & to every pound of sugar put halfe a gill of water & when your syrrup is very well boiled & cleare then put in your aprecocks & cover them with a paper & set them on a slow fire. & when they are very cleare take them of & let them stand an houre or 2. then set them on the fire. & heat them very well then power them into your pots & paper them the next day. the first syrrup you doe them in will doe well in any [made?] wines
Szathmary Culinary Manuscripts and Cookbooks
sidebar
