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{94} Apricock Past
Take yo ripe Apricox & pare & slice Into a Silver Basson &
put to the Juce of White currance, & to ev y lb of this take
1 lb c 1/2 of double refined suger; to every lb of suger Apricox put half
a pint of Juce of Currance; boyle over a quick fire; & boyle yo
Suger to a candy height mixe together, till all Suger be
Molten put it Into yo Glasses & set t In a warm stove
to dry.
Past of Green Nectrines
Take & pare & slice Into a pan w halfe their weight
In double refined suger & boyle till be tender, but break not
Lump to a Small ; stir it altogether; warm it over fire till
all Suger be melted but by no meanes let it boyle put
it Into yo Glasses & put it Into yo Stove to dry w it is cold
To Keep Fruit as Damsons
& Grapes FFresh till Xmas
Take a deep Earthen Pott & a forked Stick: hang yo Grapes
or Damsons upon that Stick; & sett stick upwright in
pott. Stoppe it close w clay no Aire get in; take orranges
& Leamons, & [S]ap thick in clay; put In Bottome of yo
pott, & so may you keep orranges and Leamons all yeare, &
yo Grapes & damsons till Christmas; If you stick Rose Budds
In this pott In clay you shall find fresh till Chrismas
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