DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Cookery manuscript, Reading, England

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To Stew Pippins
Pare and Core a dozen and half of fine clear looking Golden Pippins, and throw them into cold water as you do them (to preserve their colour) take their weight of double refined Sugar dissolve it in a quart of water, boil it up and skim it clean, then put in the fruit, and let them stew gently till they are tender and look clear, which will require four or five hours, then take out the Pippins and squeeze into the syrup the juice of a large Lemon, and let it boil again, scum it well and run it through a jelly bag upon the fruit.
To make Rolls
Rub well into your flour a small quantity of Butter - set your sponge with a Pint of hot water and two spoonfuls of yeast, let your sponge be set with plain flour. when raised beat it with your hand till it is like a cream, before you put your flour and Butter to it, then mix it up together to a light sponge with some warm milk, cover it up and let it stand to rise

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To Stew Pippins Pare and Core a dozen and half of fine clear looking Golden Pippins, and throw them into cold water as you do them (to preserve their colour) take their weight of double refined Sugar dissolve it in a quart of water, boil it up and skim it clean, then put in the fruit, and let them stew gently till they are tender and look clear, which will require four or five hours, then take out the Pippins and squeeze into the syrup the juice of a large Lemon, and let it boil again, scum it well and run it through a jelly bag upon the fruit. To make Rolls Rub well into your flour a small quantity of Butter - set your sponge with a Pint of hot water and two spoonfuls of yeast, let your sponge be set with plain flour. when raised beat it with your hand till it is like a cream, before you put your flour and Butter to it, then mix it up together to a light sponge with some warm milk, cover it up and let it stand to rise