Transcribe
Translate
Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 20
More information
digital collection
archival collection guide
transcription tips
mace, a Little grated bread, and Some Currence, put them together, then make fine past rowle it out thin into Little pastys, put in the meat make them up and fry them in Sweet butter - dish them and strow Sugar on them. how to Preserve Oranges or Lemons Take your bst Collowred oranges or Lemmons & half them & take out the meat but not to Ca[?] they will water the tenderer, & lay them in water 3 dayes change them 2 a day, and way as much fine Sugar as your Peels doe weigh & make a Little Syrrup for them with [fear?] water, boyle your peels in a great deal of water close covered to take away the bitterness, then Crush out very well the water from them, & put them into the Syrrup not to hot, for it will make the Rhines toff, Let them Stand in that warme Syrrup 2 hours & let them by for a week, & then take them out & boyle your Syrrup againe adding a Little more Sugar to boyle it till it is thick & when it is cold put them up To Candy Lemmon Pells Take your Lemmons pare them very thin and have water by you to put them in, then boyle them in 3 waters not to Lang ina water, for it will make them bitter. when they be boyled
Saving...
prev
next
mace, a Little grated bread, and Some Currence, put them together, then make fine past rowle it out thin into Little pastys, put in the meat make them up and fry them in Sweet butter - dish them and strow Sugar on them. how to Preserve Oranges or Lemons Take your bst Collowred oranges or Lemmons & half them & take out the meat but not to Ca[?] they will water the tenderer, & lay them in water 3 dayes change them 2 a day, and way as much fine Sugar as your Peels doe weigh & make a Little Syrrup for them with [fear?] water, boyle your peels in a great deal of water close covered to take away the bitterness, then Crush out very well the water from them, & put them into the Syrrup not to hot, for it will make the Rhines toff, Let them Stand in that warme Syrrup 2 hours & let them by for a week, & then take them out & boyle your Syrrup againe adding a Little more Sugar to boyle it till it is thick & when it is cold put them up To Candy Lemmon Pells Take your Lemmons pare them very thin and have water by you to put them in, then boyle them in 3 waters not to Lang ina water, for it will make them bitter. when they be boyled
Szathmary Culinary Manuscripts and Cookbooks
sidebar
