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X
A Fan
o
This attribution appears in the left hand margin and is in a different hand
You must take your Flowers or Hearbes and picke them cleane &
steepe them in running Water ouer warme Embers but not too hott in anySome flourish under "any" here, but may not be intentional
Case, and strayne out the Flowers or the Hearbes and putt in fresh eve:
ry 24 houres this doe till your Syrrup be strong enough, 3 or 4 tymes
or more, then, straine it out and to every pinte of liquour putt a pound
of Sugar, so boyle it up leisurely.

{29} To preserve Oranges

XA Fan o
This attribution appears in the left hand margin and is in a different hand
Take a dosen of the fayrest Oranges and the best couloured, & if you
can gett them with smooth Skinns they are the better, and with a gra=This mark appears here as two dashes, but it often looks more like a colon, or two dots. I believe it signals to the reader that the word continues on the next line
ter grate of the outward pill, if you will haue them whole then with a
Coveing Iron take out some of the meat, or if You will haue them cuttThere is a smudge here over the word "cutt"
in halfes you must leaue some of the meate in them, then lay them in
steepe inThere is some kind of flourish over "in" here, note sure if it is intentional Conduit water 2 dayes & 2 nights, they must be shifted mor=Again, there are dashes here to signify that the word continues on the next line
ning and Evening, then take them out of the water and rubb them
with white Salt, then with a cleane Cloth rubb them very drie, then
boile them in 2 severall waters, then when you thinke they are verry
tender take them out of the water, then with a knife take out all the
blacks, then weigh them & take to a pound of Oranges a pound & halfe
of Sugar, when this is done putt your Sugar into a Skillett, & to every
pound of Sugar putt a quart of water, then take the whites of 2 Eggs,
beaten well and putt into the Skillett on the fire, & let it boyle as fast
as it can, when you perceiue your Syrrope to rise up, putt in 2 or 3
Spoonfulls of faire water, then take it of the Fire, lay your Oranges in
a preseruing panne, when you have scummed your Syrrup very cleane
powre it through a cleane Napkin on your Oranges in a preseruing
panne, leave out Some of your Syrrup & as it boyleth away, putt it into
Your Oranges, then sett your Chaffendish on a very quicke Fire & lett
them

The folio number is 175r, the scribe number is 379.

The recipe began on the previous page. It picks up here mid-sentence.
The recipe is crossed out with two large "X"s.
asunder, and picke out all the Seeds, then stampe & straine them and
sett them a while to dry on a Chaffendish of Coales, take to every
pound of Pulpe a pound & halfe of Sugar, & putt it in by degrees and
let it stand a good while on the Fire

To make Jelly of Pippins.The title of this recipe is crossed through with a single line.

A Fan X
This attribution appears in the left hand margin and is in a different hand
This recipe is crossed out with a large "X" across the whole thing.
Take & slice your Pippins from the Core into Conduit water, boile them
till You thinke all the heart is gone into the Water, then straine them
but not so hard asThere is a smudge over "as." to take away any [pult], sett the Liquour on the Fire, &
let it boile halfe an houre or somewhat more, then take a Lumpe of dou-This word is cut off here by the end of the page, but picks up on the next line.
ble refined Sugar, and let it boyle still putting in Lumpes of Sugar till you
thinke there is enough; When it is neare jellying putt in the juice of
Lemmon, the rind of Orange sliced very thinne no bigger then a thred
and when it is perfect Jelley, which you may perceive by cooling a little
in a Spoone putt it up in shallow Glasses for your Use.

X 31: A Receipt for Cherries in Gelly

A Fan
This attribution appears in the left hand margin and is in a different hand.
Take a pound of Greene Apples & a pound of Cherries & 2 Ounces of
Sugar, and 2 pintes of water, boile all these together till they be very
tender, then take them of the fire and [xt] reane themeThis insertion is in a different hand putt in some of the Sugar, &This ampersand might be crossed out, unclear
of a poundThis insertion here appears in the left hand margin directly next to this line and is in a different handset it on the Fire, then take 3 quarters of a pound of Cherries &
putt into the Syrrope, then take the rest of your pound of Sugar and
This entire line is in a different handput in to Boyl them, up one a quick fire till the be anough

X 32 To make Conserve of Roses the best way.

Take Red Rose buds and cutt the yellow bottomes and the topps of them
then take a pound of Leaves and a Quart and halfe a pinte of water,
and boile them together till the water be allmost consumed, then take
3 pound of Sugar beaten, & putt it in at 3 severall times into your
There is some ink splatter under this line. It almost appears as shaky underlining from "Roses" to "your".Roses and let it boile untill your Syrrope will rope, then putt it up:
The best way is to beate the Roses a little, and if there be a lesse Quanti:
ty it will be the sooner boiled.

X 33 To preserve Apricocks wett or dry.There are ink smudges across the title of the recipe

A Fan
This attribution appears in the left hand margin and is in a different hand.
Take your Apricocks and paire & stone them, then weigh them, boile
them till they be very tender, then wipe them dry with a very cleane Cloth

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HillaryNunn

This page was originally transcribed by Casey Shevlin as part of an EMROC transcription project in 2013 at The University of Akron.