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kconnor at Oct 01, 2020 05:33 AM

Page 5

=== The Index === To Dry Damsons pg 29th To Dry Green Plums 30th To Dry Pippins pg 30th To Dry Churries pg 31st To Dry any Soft Plum 31st To Dry Quinches pg 31st To Dry Aprecocks pg 32nd To Dry Gouseberryes pg 32nd To dry Aprecock's An other way in pg 33rd To Presarve and Dry} Bla Bare Plumes pg 33rd To Presarve Citteran pg 34th To make Rock De } Cittoron in pg 34th To Presarve Rasberryes 35th To Presarve Chirries 35th To Presarve Barberryes 35th To Presarve Green Plums 36th To Presarve Damsons pg 36th To Presarve Quinches White pg 36th To Presarve Red Quincses 37th To Presarve Quinces} 37th an other way in pg To Presarve Wt Pare Plums 38th To Presarve Quinches Wt } or Red without Water} 38th To make Consarve of currans} Barberryes or Rasberryes} 39th To make White Marmolate 39th To Make Oringe marmolate 40th To Make Red marmolate quinch 40th To Make Lemond Lozenges 40th To Candy Suckett's pg 40th === The Index === To make Lozenges of -} Any spiritts without Boyling} pg 45 To make Ganna Paist} or Quinch Paist} pg 43rd To make Raspberry Paist 43rd To make wt and Red Paist 43rd To Make Pistacos Paist 45th To Make clear Paist} of Rosps in pg 45th To Make Red cullers pg 44th To make Green Cullers pg 44th To make Green Paist pg 44th To make Pynable Paist pg 44th A Frigasie of eggs 46th A Frigasie of Chickengs 46th Sause for a Frigosie 46th To make the Rufs to fry 46th To Boyle a Brest Mutton 47th To Stew a Calfes} Head } 47th Sause for a Rost} Legg of veale} 47th To Make Sause for} Roasted Rabbetts} 48th Sause for boyld} Samond pg } 48th To Pickle Lemond} Skins} 48th

The Index
To Dry Damsons pg 29th
To Dry Green Plums 30th
To Dry Pippins pg 30th
To Dry Churries pg 31st
To Dry any Soft Plum 31st
To Dry Quinches pg 31st
To Dry Aprecocks pg 32nd
To Dry Gouseberryes pg 32nd
To dry Aprecock's
An other way in pg 33rd
To Presarve and Dry}
Bla Bare Plumes pg 33rd
To Presarve Citteran pg 34th
To make Rock De }
Cittoron in pg 34th
To Presarve Rasberryes 35th
To Presarve Chirries 35th
To Presarve Barberryes 35th
To Presarve Green Plums 36th
To Presarve Damsons pg 36th
To Presarve Quinches White pg 36th
To Presarve Red Quincses 37th
To Presarve Quinces} 37th
an other way in pg
To Presarve Wt Pare Plums 38th
To Presarve Quinches Wt }
or Red without Water} 38th
To make Consarve of currans}
Barberryes or Rasberryes} 39th
To make White Marmolate 39th
To Make Oringe marmolate 40th
To Make Red marmolate quinch 40th
To Make Lemond Lozenges 40th
To Candy Suckett's pg 40th
The Index
To make Lozenges of -}
Any spiritts without Boyling} pg 45
To make Ganna Paist}
or Quinch Paist} pg 43rd
To make Raspberry Paist 43rd
To make wt and Red Paist 43rd
To Make Pistacos Paist 45th
To Make clear Paist}
of Rosps in pg 45th
To Make Red cullers pg 44th
To make Green Cullers pg 44th
To make Green Paist pg 44th
To make Pynable Paist pg 44th
A Frigasie of eggs 46th
A Frigasie of Chickengs 46th
Sause for a Frigosie 46th
To make the Rufs to fry 46th
To Boyle a Brest Mutton 47th
To Stew a Calfes}
Head } 47th
Sause for a Rost}
Legg of veale} 47th
To Make Sause for}
Roasted Rabbetts} 48th
Sause for boyld}
Samond pg } 48th
To Pickle Lemond}
Skins} 48th


Translation

===The Index=== Recipe Title | Page | | Recipe Title | Page ----| -------|----| -------|------| To Dry Damsons | 29 || To Make Lozenges of Any Spirits Without Boiling | 45 To Dry Green Plums | 30 || To Make Genoa Paste | 43 To Dry Pippins | 30|| To Make Raspberry Paste | 43 To Dry Cherries | 31|| To Make White and Red Paste | 43 To Dry Any Soft Plum | 31|| To Make Pistachio Paste | 45 To Dry Quinces | 31|| To Make Clear Paste of Raspberries | 45 To Dry Apricots | 32|| To Make Red Colors | 44 To Dry Gooseberries | 32|| To Make Green Colors | 44 To Dry Apricots Another Way | 33|| To Make Green Paste | 44 To Preserve and Dry Preserve [Black?] Pear Plums | 33|| To Make [Pineapple?] Paste | 44 To Preserve Citron | 34|| A Fricassee of Eggs | 46 To Make Rock of Citron | 34|| A Fricassee of Chickens | 46 To Preserve Raspberries | 35|| Sauce for a Fricassee | 46 To Preserve Cherries | 35|| To Make [Rufs/Russ?] to Fry | 46 To Preserve Barberries | 35|| To Boil a Breast of Mutton | 47 To Preserve Green Plums | 36|| To Stew a Calf's Head | 47 To Preserve Damsons | 36|| Sauce for a Roast Leg of Veal | 47 To Preserve Quinces, White | 36|| To Make Sauce for Roasted Rabbits | 48 To Preserve Red Quinces | 37|| Sauce for Boiled Salmon | 48 To Preserve Quinces Another Way | 37|| To Pickle Lemon Skins | 48 To Preserve White Pare Plums | 38|| To Preserve Quinces White or Red Without Water | 38|| To Make Conserve of Currants, Barberries or Raspberries | 39|| To Make White Marmolade | 39|| To Make Orange Marmolade | 40|| To Make Red Quince Marmolade | 40|| To Make Lemon Lozenges | 40|| To Candy Sucketts | 40||

The Index


Recipe Title Page Recipe Title Page
To Dry Damsons 29 To Make Lozenges of Any Spirits Without Boiling 45
To Dry Green Plums 30 To Make Genoa Paste 43
To Dry Pippins 30 To Make Raspberry Paste 43
To Dry Cherries 31 To Make White and Red Paste 43
To Dry Any Soft Plum 31 To Make Pistachio Paste 45
To Dry Quinces 31 To Make Clear Paste of Raspberries 45
To Dry Apricots 32 To Make Red Colors 44
To Dry Gooseberries 32 To Make Green Colors 44
To Dry Apricots Another Way 33 To Make Green Paste 44
To Preserve and Dry Preserve [Black?] Pear Plums 33 To Make [Pineapple?] Paste 44
To Preserve Citron 34 A Fricassee of Eggs 46
To Make Rock of Citron 34 A Fricassee of Chickens 46
To Preserve Raspberries 35 Sauce for a Fricassee 46
To Preserve Cherries 35 To Make [Rufs/Russ?] to Fry 46
To Preserve Barberries 35 To Boil a Breast of Mutton 47
To Preserve Green Plums 36 To Stew a Calf's Head 47
To Preserve Damsons 36 Sauce for a Roast Leg of Veal 47
To Preserve Quinces, White 36 To Make Sauce for Roasted Rabbits 48
To Preserve Red Quinces 37 Sauce for Boiled Salmon 48
To Preserve Quinces Another Way 37 To Pickle Lemon Skins 48
To Preserve White Pare Plums 38
To Preserve Quinces White or Red Without Water 38
To Make Conserve of Currants, Barberries or Raspberries 39
To Make White Marmolade 39
To Make Orange Marmolade 40
To Make Red Quince Marmolade 40
To Make Lemon Lozenges 40
To Candy Sucketts 40

Page 5

=== The Index === To Dry Damsons pg 29th To Dry Green Plums 30th To Dry Pippins pg 30th To Dry Churries pg 31st To Dry any Soft Plum 31st To Dry Quinches pg 31st To Dry Aprecocks pg 32nd To Dry Gouseberryes pg 32nd To dry Aprecock's An other way in pg 33rd To Presarve and Dry} Bla Bare Plumes pg 33rd To Presarve Citteran pg 34th To make Rock De } Cittoron in pg 34th To Presarve Rasberryes 35th To Presarve Chirries 35th To Presarve Barberryes 35th To Presarve Green Plums 36th To Presarve Damsons pg 36th To Presarve Quinches White pg 36th To Presarve Red Quincses 37th To Presarve Quinces} 37th an other way in pg To Presarve Wt Pare Plums 38th To Presarve Quinches Wt } or Red without Water} 38th To make Consarve of currans} Barberryes or Rasberryes} 39th To make White Marmolate 39th To Make Oringe marmolate 40th To Make Red marmolate quinch 40th To Make Lemond Lozenges 40th To Candy Suckett's pg 40th === The Index === To make Lozenges of -} Any spiritts without Boyling} pg 45 To make Ganna Paist} or Quinch Paist} pg 43rd To make Raspberry Paist 43rd To make wt and Red Paist 43rd To Make Pistacos Paist 45th To Make clear Paist} of Rosps in pg 45th To Make Red cullers pg 44th To make Green Cullers pg 44th To make Green Paist pg 44th To make Pynable Paist pg 44th A Frigasie of eggs 46th A Frigasie of Chickengs 46th Sause for a Frigosie 46th To make the Rufs to fry 46th To Boyle a Brest Mutton 47th To Stew a Calfes} Head } 47th Sause for a Rost} Legg of veale} 47th To Make Sause for} Roasted Rabbetts} 48th Sause for boyld} Samond pg } 48th To Pickle Lemond} Skins} 48th

The Index
To Dry Damsons pg 29th
To Dry Green Plums 30th
To Dry Pippins pg 30th
To Dry Churries pg 31st
To Dry any Soft Plum 31st
To Dry Quinches pg 31st
To Dry Aprecocks pg 32nd
To Dry Gouseberryes pg 32nd
To dry Aprecock's
An other way in pg 33rd
To Presarve and Dry}
Bla Bare Plumes pg 33rd
To Presarve Citteran pg 34th
To make Rock De }
Cittoron in pg 34th
To Presarve Rasberryes 35th
To Presarve Chirries 35th
To Presarve Barberryes 35th
To Presarve Green Plums 36th
To Presarve Damsons pg 36th
To Presarve Quinches White pg 36th
To Presarve Red Quincses 37th
To Presarve Quinces} 37th
an other way in pg
To Presarve Wt Pare Plums 38th
To Presarve Quinches Wt }
or Red without Water} 38th
To make Consarve of currans}
Barberryes or Rasberryes} 39th
To make White Marmolate 39th
To Make Oringe marmolate 40th
To Make Red marmolate quinch 40th
To Make Lemond Lozenges 40th
To Candy Suckett's pg 40th
The Index
To make Lozenges of -}
Any spiritts without Boyling} pg 45
To make Ganna Paist}
or Quinch Paist} pg 43rd
To make Raspberry Paist 43rd
To make wt and Red Paist 43rd
To Make Pistacos Paist 45th
To Make clear Paist}
of Rosps in pg 45th
To Make Red cullers pg 44th
To make Green Cullers pg 44th
To make Green Paist pg 44th
To make Pynable Paist pg 44th
A Frigasie of eggs 46th
A Frigasie of Chickengs 46th
Sause for a Frigosie 46th
To make the Rufs to fry 46th
To Boyle a Brest Mutton 47th
To Stew a Calfes}
Head } 47th
Sause for a Rost}
Legg of veale} 47th
To Make Sause for}
Roasted Rabbetts} 48th
Sause for boyld}
Samond pg } 48th
To Pickle Lemond}
Skins} 48th


Translation