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Anne Bayne booke [of recipes] circa 1700
Page 64
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(64) To preserve or [scold?] greene aprecotks Take them before they be [showed?] that a pin will goe thru them. put them into a pan with cold water & [scold?] them till they turne yellow.Then put that water them & put them into a [clean?] pan. but weigh them first & to every poand of aprecotks take halfe a pound of bouble refined sugar & wigh a pint of water.[strew?] your sugar amongst them & pouer your water upon them. & cover them with a paper. & hang them upon the fire a freat height just to git the warmth of the fire & let them hang till they be green. & then they are right for scolded [only?]. but for preserved ones for keeping you must make another fresh syrrup for them. & to every pound of aprecotks take a pound of double refined sugar, dip it in water & put it 2 or 3 spoonfulls more to it & set it on the fire & let it boile very well & skim it cleane then put them in & give them a good heat in it then pour them into a [pankin?] & cover them with a paper. & set the by till the next day. then take them out of the syrrup & boile it & give them a good heat in it. so keepe them for your use. if you please you may dry some of them or candy them. you may greene Almonds the same way or greene figs but you must put a bodkin thru them.
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(64) To preserve or [scold?] greene aprecotks Take them before they be [showed?] that a pin will goe thru them. put them into a pan with cold water & [scold?] them till they turne yellow.Then put that water them & put them into a [clean?] pan. but weigh them first & to every poand of aprecotks take halfe a pound of bouble refined sugar & wigh a pint of water.[strew?] your sugar amongst them & pouer your water upon them. & cover them with a paper. & hang them upon the fire a freat height just to git the warmth of the fire & let them hang till they be green. & then they are right for scolded [only?]. but for preserved ones for keeping you must make another fresh syrrup for them. & to every pound of aprecotks take a pound of double refined sugar, dip it in water & put it 2 or 3 spoonfulls more to it & set it on the fire & let it boile very well & skim it cleane then put them in & give them a good heat in it then pour them into a [pankin?] & cover them with a paper. & set the by till the next day. then take them out of the syrrup & boile it & give them a good heat in it. so keepe them for your use. if you please you may dry some of them or candy them. you may greene Almonds the same way or greene figs but you must put a bodkin thru them.
Szathmary Culinary Manuscripts and Cookbooks
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