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kconnor at Oct 01, 2020 05:33 AM

Oct 01, 2020

kconnor Mar 31, 2020

kconnor Mar 12, 2020

StephanieJoWebb Mar 12, 2020

StephanieJoWebb Mar 06, 2020

Stanford Libraries

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

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