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Anne Bayne booke [of recipes] circa 1700
Page 160
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(160) to keepe goosberries all the yeare Take goosberries when they are at their full bignisse & very greene & prik them then thake a pin & slit them in the midle then put them into bottlis & cork them very close then take a kettle of water put some hay on the top of them & let the mouth of [thosn?] be up. Let them be ouer a slow fire for 3 quarters of an houre. till the water be neare boiling but not to boile then take them of the fire. & let the bottles be in the water a quarter of an houre after the kettle is of the fire. then take a peice of lether & tie your bottles close up. & so let it be set by for your use. some doe Damsins the same way. but they are much better done with halfe the weight of sugar & sent to the oven. & when they come home melt some sheeps sewitt & pouer on your damsins & so keepe them. but this is a very good way for your goosberries
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(160) to keepe goosberries all the yeare Take goosberries when they are at their full bignisse & very greene & prik them then thake a pin & slit them in the midle then put them into bottlis & cork them very close then take a kettle of water put some hay on the top of them & let the mouth of [thosn?] be up. Let them be ouer a slow fire for 3 quarters of an houre. till the water be neare boiling but not to boile then take them of the fire. & let the bottles be in the water a quarter of an houre after the kettle is of the fire. then take a peice of lether & tie your bottles close up. & so let it be set by for your use. some doe Damsins the same way. but they are much better done with halfe the weight of sugar & sent to the oven. & when they come home melt some sheeps sewitt & pouer on your damsins & so keepe them. but this is a very good way for your goosberries
Szathmary Culinary Manuscripts and Cookbooks
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