DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 82

[G?] for Preserve Goosberrys Redd
fabe of the fairest goosberrys when they are at full bigness before they are softzent of the black tops and store them lay them in sugar and strow some over [y.^m?] to 3 Quarters of a pound of stoned goosberrys take a pound of double refined sugar then take a pint of [y^L] juice of red Currants and put to [y.^E?] goosberrys set them on a quick fire to boyle pretty fast, when they are boyled to the top of the pan put in half the Sugar which you must save out, then let [y^m?] stant till allmost cold then put them up shake [y^m?] often in the boyling .....
the juice is best drawn from redd goosberrys it no being so deep a coulour as Currants...
To make flitters....
take 3 pints of milk and mix it with flower as you think fit take 12 Eggs leave out 4 of the whites grate a nutmeg into it and a little ginger and put in 3 Spoonfulls of ale last a little salt beat it very well do it over night fry them in a stew pan in the best Lard you can get and over a quick fire...

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[G?] for Preserve Goosberrys Redd fabe of the fairest goosberrys when they are at full bigness before they are softzent of the black tops and store them lay them in sugar and strow some over [y.^m?] to 3 Quarters of a pound of stoned goosberrys take a pound of double refined sugar then take a pint of [y^L] juice of red Currants and put to [y.^E?] goosberrys set them on a quick fire to boyle pretty fast, when they are boyled to the top of the pan put in half the Sugar which you must save out, then let [y^m?] stant till allmost cold then put them up shake [y^m?] often in the boyling ..... the juice is best drawn from redd goosberrys it no being so deep a coulour as Currants... To make flitters.... take 3 pints of milk and mix it with flower as you think fit take 12 Eggs leave out 4 of the whites grate a nutmeg into it and a little ginger and put in 3 Spoonfulls of ale last a little salt beat it very well do it over night fry them in a stew pan in the best Lard you can get and over a quick fire...