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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31 To Dry Cherries Take 2 lb of sugar and sett on ye fire and boyle it hardly [cott?] high, then Putt in 6 lb of chirries Stoned and boyle them A pritty while untill they be well Entered in the Sugar, then Putt ym in An Earthen Pann and lett ym Stand A day, then Sett on 2 lb of Sugar, and putt in the Chirries the former Syrup being taken Away from them; the Sugar must be boiled untill it be [Cott?] high before the Chirries be putt in; and they must have but just A Simper in the Sugar Pan, Sett ym in the Sunn A day, and then putt ym in the Stow A moderate heat being kept to them then lay ym on A Sive that the Sirrup may run from them then lay ym out neatly uppon board's, but before they be layd out you may boyl the sirrup with A little more Sugar until it will draw A little Stiff and yn putt it uppon them hott and Sett ym into ye Stow for A Houre then lay them out and dust them well

To Dry A Yellow Amber or Any Soft Plum Sett over Some Sugar and boyle it [Cott?] high yn Putt in your Plums and Scauld them in your Sugar and when they are Soft Sett ym by and doe with them as you do with green Plums viz heat ym and ye Rest

To Dry Quinshes Scauld Some of ye Largest quinches and Then cutt them in 4 quarters and be sure to take out the core or Else they will Shrink So pare them well then putt 6 lb of Quinces to 5 lb of Sugar and 3 lb of water in A Pann; Sett it uppon the fire and doe with them just as you do with Dryed Pippins or Pares

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32 To Dry Apricocks Take the fairest and Pailest Apricocks you can gett not too ripe and to A Pound of Apricock's take A Pound of duble refined Sugar Allowing an Apricock or tow Above weight take as much water as will wett well your Sugar and boyle it up to A Light candy height; in the mean while pare your Apricock's and Stone them putting ym in faire water as you Stone ym break ye Stones and take out the Kirnells pill ym and Struow ym louse into the Sirrup; then putt your Apricocks into ye Sirrup nott too hott turning them in ye Sirrup untill they are q'uite could then Sett them on ye Fire Againe And lett them Stand and Scald for halfe an Houre turning ym Still; then boyle ym till they be tender as quick as you can but be Sure they be not over boyled, then lett ym Stand 3 Dayes in ye Sirrup, turning them twise A day yn putt into every Apricock A Kirnell and lay them on Sives to drane out the Sirrup cleane from them then putt ym in your Tub if you, have itt, or if not, putt ym on glasses and dry ym in your stow keeping ym very often Turned Espetially att ye first

To Dry Gousberryes Or Other Things Take those yt are prefarved and plump ym in faire water and draine yn uppon A Sive and dry them with A cloth And lay ym uppon A cloth Strew Some fresh Sugar uppon ym and put them in A Stove turning ym and in 2 or 3 Dayes they will be dryed for Any thing yt is Red you may take corse Sugar About 6 [P per?] Pound or cheaper

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