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oring cakes A:T
Take w
coulerd [colored] civill [Seville] oringes take out all
the Seeds and ^skins skins beat e oringes as
much as its posible that it be all
smooth like past then take the
weight of m in loafe Suger and
beat it in to the pulp till it be all
mixt or melted in then to about
a lb of Suger take the quantity of
2 whites of egs beat it to a froth
and put it in as it rises and
keep beating it into the oringe
w n you think its enough beat
drop it on puter [pewter] dishes plates or
w t you like set m by the fire and
w n you think they are dry enough
at the Top Turn m upon clean ones
and so continue to Turn m till they
are dry I add sometimes slice of lemon
73
How to make Oring Marmalad
Take 6 Larg Sevile oringes paire them
very thin, then cut them in halfs and take
out all e Meat, boyle e skins in 3 waters
till thay are tender, then cut half of them
in to peices & beat e other half smal in
a Marbel morter. Let e Meat & Juice
w ch cam out of e oringes be well picked
from e white strings & seeds then take
e peiles and Juice with e Pulp, and that
take e weight in Loafe Sugare; boyle it
till it Louke cleare; and a Littel before
you take it of e Fire, put in e Juice of
a Larg Lemon. Let it be a Littel on e
fire then take it of, and put it in Glases
put in Heare a Gill of water when you
set it on e fire.
JG 1713
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