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

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To preserve pippins in slices;
Take the pippins in February or the beginning of March, thos that are free from spotts & bruises, the palest coloured ones, not touched with ye frost, pare them & cut them in thynn slices, the round att the ends, till you come to the coare to about a quarter of a pound of those slices, take a pound of good loafe suger & a pint & halfe of faire water, & with it make a sirrup, & when it is boyled, & skymed lay it in slices & lett it boyle a pritty modera pace, putting them downe often wth ye back of a spoone into the sirrup keeping it cleane skimmed, when they are almost don put in peices of lemmon peele, cut in long thynn slices & a whil after, wring in the Juice of half a lemmon putting in some ambe greece & musk when they are boyled cleare & the sirrup pritty thick take them & lay them in a glass with the lemon peele among them & sirrup,
To preserve plums or Apples
Whilst they are greene
Take apound or more of either of theis fruites put them in a skillett of water to scald ouer a soft fire till they will peele then peele them & put them into the same water againe, & lett them stand uppon a soft fire an houre or more till they a little greene, in the meane time make ye sirrup, take apound of suger to apound of the fruite & to that a quarter of apint of water, clarifie it, then take ye fruite forth of the hott water; & then put it to ye hott sirrup, pricking some holes in them with a penknife, lett them boyle softly a while till ye sirrup be entre'd, afterwards boyle them pritty quick the best plums to doe-greene are ye best pare plums or any other white plums that are cleare;

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To preserve pippins in slices; Take the pippins in February or the beginning of March, thos that are free from spotts & bruises, the palest coloured ones, not touched with ye frost, pare them & cut them in thynn slices, the round att the ends, till you come to the coare to about a quarter of a pound of those slices, take a pound of good loafe suger & a pint & halfe of faire water, & with it make a sirrup, & when it is boyled, & skymed lay it in slices & lett it boyle a pritty modera pace, putting them downe often wth ye back of a spoone into the sirrup keeping it cleane skimmed, when they are almost don put in peices of lemmon peele, cut in long thynn slices & a whil after, wring in the Juice of half a lemmon putting in some ambe greece & musk when they are boyled cleare & the sirrup pritty thick take them & lay them in a glass with the lemon peele among them & sirrup, To preserve plums or Apples Whilst they are greene Take apound or more of either of theis fruites put them in a skillett of water to scald ouer a soft fire till they will peele then peele them & put them into the same water againe, & lett them stand uppon a soft fire an houre or more till they a little greene, in the meane time make ye sirrup, take apound of suger to apound of the fruite & to that a quarter of apint of water, clarifie it, then take ye fruite forth of the hott water; & then put it to ye hott sirrup, pricking some holes in them with a penknife, lett them boyle softly a while till ye sirrup be entre'd, afterwards boyle them pritty quick the best plums to doe-greene are ye best pare plums or any other white plums that are cleare;