A cookery book with index, containing recipes for preserves, cakes, wines, and household remedies [manuscript], 1694

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Inscription on front pastedown, ""Liber Dorothea Rousby 1694."



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28 To Toure Apricock's Sett on 3 1/2 lb sugar and take as much water as will wett itt boyle, it till it will Roule then Putt in 6 lb of your Ripest Apricocks; and lett ym boyle with ye sugar A Pritty while then Putt both the Sugar and Apricocks and lett ym Stand in A Pott halfe A day; then take 1 1/2 lb of Pared Pipins and A Pound and a Halfe of Sugar and as much water and Sett uppon ye Fire togeather and lett ym boyle A good while, So bruse ye Pipins with a Pestell yn fetch doune your Apricocks, and Putt ym togeather and boyle ym continnually Stiring ye Bottom of ye Pann with a Scummer and when they have boyled A good while And begins to drop Stiff from ye Ladle; then Putt ym into A Pan and lett them coule, and yn lay them out neatly Stones and Stalks being Saved and Putt to them to make ym Appear Like what they were att first, dust ym very well with Sugar when you have layd ym out on glasses to dry lett not your Stove be too hott

To Dry The Stones Take 1lb of Sugar and A Little quantety of water and a good many new Stones and boyle ym till they begin to come to A height then putt ym in A Gally Pott and use them as occation Serves

To Dry Peares Take Some Popperin Peares and Prick ym in ye head. So Scald ym and After Pare ym giveing ym A cutt in the head (without they be for Halves) yn Sett over 5 lb of Sugar and 4 lb of water and put 6 lb of Pares into it yn boyle ym untill the Pares be well Enterd and doe with ym as you doe with Pippins

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29 To Dry Grapes Slitt Every one with A Pen knife in ye Side and Pick out ye Little grapes from ym yn Sett them on the Fire with faire water and cover them. And when the water beings to buble take them up and Putt ym in A very thin Sirrip So warme ym twise A day untill they be green lett ym but just Scald they will be A week in greening yn lay them on A Sive to drane well and make A midling Sirrup and boyle ym once A day or Three times A Week keep ym after they are green in Earthen Panns After they are boyled in ye lost sugar, observe the Sugar be not too dry, but onely to draw A little, wet, is the best by putting A little more fresh Sugar into the Sirrup, but boyle ye Sugar before you Putt it to yr Sirrup So putt A paper upon ym and Sett ym into yr Stove for 2 or 3 Dayes with A very moderate heat then take ym out of ye Syrrup and lay ym uppon Plats and dry ym Eather in A Stove or oven but have A care it be not too Hott you may dust ym if you Please with fine Sugar

To Dry Damsons Doe just as you did when you preserved them and and instead of Packing in Potts Pack ym in A Brass Pan and Boyle ye Sirrup with ye Additin of A little more Sugar till it will draw yn Putt it to them and lett them not Stand in A Stove for A Day then lay them out uppon Sives to drench and then uppon Plats and dust ym and Dry ym well

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30 To Dry Green Plum's Sett over Some water and Scald your Plum's and as you Scald ym have Some cleane water ready to putt ym into and lett them Stand in water 12 or 13 Houres yn Putt Some Sugar and water in A Pann togeather and put ye Plum's into it and lett ym Stand allmost A day yn Heat ym A very little and So heat ym twise A day for 3 Dayes togeather or So long as till they have taken Sugar and yn boyle them in ye Same water and Sugar if it be not Soured till they are well Entered when they are cold lay them out then Pack ym in A Pan and boyle fresh Sugar untill it will draw; then putt them in your And when they are Entered Enough lay ym out uppon Plates and Dust ym well and be carefull in the Turning of them Et fiat

To Dry Pippins Take Pippins and Pare ym well in halves then way Three Pound of ym and putt 3 lb of Sugar and A good quantety of water in A Pann togeather, and So boyle ym Skiming ym with A Scummer as occation Serves, they must boyle till they be well Entered in Sugar, and you may know yt by the Altering of the Collour into A kind of yallow; and when they are So, Sett them by to Coole, then lay ym over A [Seastron?] to drane, yn Pack ym up in A Tin Pann And Sett ye Sirrup over with the Addition of A little more Sugar if they want Siyrup; if they want syrrup? and boyle it till it begin to draw; then Putt it uppon them hott, and Putt A Paper uppon yem, and Sett ym in : the Stow, a moderate fire being kept to ym, and lett them Stand 2 Dayes or According as they take Sugar, and if they be not well Entered you boyle the Sugar againe and Putt it uppon ym Hott and So Sett them in ye Stove As formerly So dust ym and lay them uppon Plates

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