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{44}To presereue Quinces white

Take a pound of Quinces, as much sugar, then cut
out a pound peece in the top, and coare them, &
stope them close with theire own stopple,
boile them in conduit water uncouered, till
they be halfe boiled, then take them up, and
[tope] them - and pare them, soe put them
into a pale of faire conduit water, in the meane
time make your syrop with one pinte of runing
water to a pound of sugar, then wipe the water
off with a cleane cloth, and your syrop being
halfe boiled, put them in and boile them up as
fast as you can uncouered till they bee uery
tender turning them sometimes for feare
of breaking, when they are sufficiently boiled
let them stand in a basin till they be throughly
cold, then put them up and stop them close.

{45}To make Red Marmelet

Take Quinces and bake them, and stope the pot
you put them in, then pare them and scrape all
the pappe from the coare, then take the pappe
and beate it in a morter with a back of a spoone
then take as much sugar, as it will weigh, and
boile it to a candy height with as much water as
will melt it, then put the papper into the hot sugar
and boile it, still stirring it till it will come cleane
from the bottome of the panne then put it in your
boxes or glasses, smoothing it ouer, and soe set it
on a warme stone to dry it, soe you may keepe it all
the yeare

{46}To make Marmelet of Quinces
White

Take Quinces and boile them in there owne skinne
and when they be cold pare them, and scrape all
the pappe from the coare, then take as much
sugar as the papper will weigh, but your papper
must be strained through a peece of Caskon Canvas
then boile your sugar to a Candy height, then put
your papper into your hot sugar and boile it with
stirring till it will come cleane from the bottome
of the panne, and soe box it & keepe it all the yeare

{47}To Make Marmelet of oranges
and Lemons

Take orenges and boile them tender shifting them
8. or . 9 times in the boiling then beate them in a
wodden bowle and straine them through a piece of
thine canvas, soe boile them with stirring till it
come cleane from the panne, and soe box it [...]
the first water you boile them in you must put in
a handfull of white salt and it will preserue theire
colour.
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