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6 revisions | 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 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
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 Translation |