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Jun. 9th, 2006 12:51 pmI'm currently working on transcribing a 1656 receipt book and thought I'd share some recipes from time to time. I'll spare you the recipes for sicke sheep and bullocks unless there is a great publich outcry ;).
Enjoy!
To preserve Quinces and Pippins white
Take the Quinces Pare them and core them cutt some of them in halfes, pricke them full of holes and lay them in faire water for a houre then take as much sugar as they weigh and putt to everie pound of sugar a pinte of water then put ye water sugar and Quinces alltogether then take yr Preserving Panne And sett it over a quicke fire and boyle them verie fast until they bee cleere, now and then take them off and turne them to keepe them from breaking then being boyled take them up and boyle yr syrupe till it will button on a dish side then beeing cold put them up together The like You may doe of Pippins Cosen Berry
Enjoy!
To preserve Quinces and Pippins white
Take the Quinces Pare them and core them cutt some of them in halfes, pricke them full of holes and lay them in faire water for a houre then take as much sugar as they weigh and putt to everie pound of sugar a pinte of water then put ye water sugar and Quinces alltogether then take yr Preserving Panne And sett it over a quicke fire and boyle them verie fast until they bee cleere, now and then take them off and turne them to keepe them from breaking then being boyled take them up and boyle yr syrupe till it will button on a dish side then beeing cold put them up together The like You may doe of Pippins Cosen Berry
