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

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To preserve cittrons
Take the cittrons when they come in December or Januarie cut them in long peeces, pare them very thyn, take out the pulp.  If the white be very thick take away part of that otherwise the sirrup will not soak through, but they may be at least an inch thick.  As you pare them, put the peices into an earthen pan of faire water and let them stand till the next morning, then boyle them in a preserving pan with good store of water shifting them into another pan of seething water and ????? severall waters in all.  in the last water put into 3 pound of cittrons the quanitity of a spoonful of white salt.  While they are boyling make ready the sirrup, to every pound of cittrons, take 2 pound of sugar and 3 pints of water, clarify the sirrup with whites of eggs.  When the cittrons are boyled very tender take them upp lay them oppon a siue with a cloth under them a cloth under them to dreigne out the water from them for a little while then the sirrup being cleare put them in and let them stand a while to soak then boyle them for a while softly till the sirrup be well entred.  after boye them fast till they be cleare always turning them ??? them cleane.  they will require 3 or 4 houres boyling in the sirrup; when you think them enough take them up in a silver bason and poure the sirrup into them and soe let them stand for a day or two in a warme stout.  then take the sirrup from them and boyle it up again, if need bee add some suger and soe put upp citron and sirrup into potts, you may boyle 2 or 3 pippins quarterd and tyd in a ??? in the sirrup to make it jelly

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To preserve cittrons Take the cittrons when they come in December or Januarie cut them in long peeces, pare them very thyn, take out the pulp. If the white be very thick take away part of that otherwise the sirrup will not soak through, but they may be at least an inch thick. As you pare them, put the peices into an earthen pan of faire water and let them stand till the next morning, then boyle them in a preserving pan with good store of water shifting them into another pan of seething water and ????? severall waters in all. in the last water put into 3 pound of cittrons the quanitity of a spoonful of white salt. While they are boyling make ready the sirrup, to every pound of cittrons, take 2 pound of sugar and 3 pints of water, clarify the sirrup with whites of eggs. When the cittrons are boyled very tender take them upp lay them oppon a siue with a cloth under them a cloth under them to dreigne out the water from them for a little while then the sirrup being cleare put them in and let them stand a while to soak then boyle them for a while softly till the sirrup be well entred. after boye them fast till they be cleare always turning them ??? them cleane. they will require 3 or 4 houres boyling in the sirrup; when you think them enough take them up in a silver bason and poure the sirrup into them and soe let them stand for a day or two in a warme stout. then take the sirrup from them and boyle it up again, if need bee add some suger and soe put upp citron and sirrup into potts, you may boyle 2 or 3 pippins quarterd and tyd in a ??? in the sirrup to make it jelly