Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 60
More information
digital collection
archival collection guide
transcription tips
(60) To make aprecock Chips Take the syrrup that comes last from your dried aprecockes & boile it then put in your aprecockes pared & cut in long peices. & giue them a good heat & let them stand till the next day. then lay them on glasses & dust them with sugar & set them into your stoue to dry. To make aprecock paist Take your aprecockes & cut them into your pan & put to them a little water. & when they are very soft put them thro your pulpin seive. then weigh it & to a pound of pulp put a pound of doublerefined sugar then put your pulp into your pan & heat it very well then stir in your sugar. which you must put thro your seive. then take it of & put it into your pots or glasses & set it in your stoue to dry.
Saving...
prev
next
(60) To make aprecock Chips Take the syrrup that comes last from your dried aprecockes & boile it then put in your aprecockes pared & cut in long peices. & giue them a good heat & let them stand till the next day. then lay them on glasses & dust them with sugar & set them into your stoue to dry. To make aprecock paist Take your aprecockes & cut them into your pan & put to them a little water. & when they are very soft put them thro your pulpin seive. then weigh it & to a pound of pulp put a pound of doublerefined sugar then put your pulp into your pan & heat it very well then stir in your sugar. which you must put thro your seive. then take it of & put it into your pots or glasses & set it in your stoue to dry.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
