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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33 To Dry Apricock's An other way Goett Some clear [cundett?] water on ye Fire and lett it be indifferant hott then take 5 lb of Apricocks well pared and putt ym in ye water and Scald yn untill they be indifferant Soft butt be sure your water doe not boyle all ye Time and have Some could water to putt ym in one by one as they Scald, then Sett over 4 lb of Sugar and boyle it till it will Allmost Roule, then take it of ye Fire and putt ye Apricocks into it one by one for fear of Breaking them boyle them till they are well Enterd in Sugar wch may be knowne by chaingeing the couler and when they are So Sett them to coule, then lay them over A Sive to drane, and then Pack ym into A Pann, and boyle the Sirrup untill it begins to draw and putt it upon them Red Hott then lay A Paper over them and Sett ym into A Stow for 2 Dayes or According as they take Sugar then lay yn out and Dust ym Well

To Presarve and Dry bla Pare Plum's You must doe with them just as you doe with Damson's onely you must Sett over the black Pare plum's and the Sugar togeather and So Scald the Plums as it were, and be sure the Sugar doe not boyle

To Presarve Gousberryes To a Pound of goosberryes [Puld?] take A Pound of fine Sugar Searsed and 3 quarters of A Pint of Faire water, make A Sirrup of it yn putt in your Berrys and boyle ym till they be cleare they must boyl fast that ye Sirrup may goe over them, and till it will Jelly first lett ym boyl Saufly untill they be A little hardned and then fast till they be done So Glass them

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34 To Presarve Citteran Take them and cutt them in thin quarters and put in Faire water a day and A night then boyle them till they be very tender then make A Sirrup for them and to Every Pound of Citteran A Pound and A quarter of Sugar and A Pint of water to Every Pound of Sugar Clarifie the Sirrup well then putt in your Citteron; you must boyle ym all Severall times So you may Preserve Orringes but you must water ym longer and Shift the water 2 or 3 times when you Putt your Oringes into ye Sirrup you must make A Hole in ye one End of Every Orange with A Scoup to Lett the Cirrup into them

To Make Rock De Cittron Cutt some Orringe Citteron and Leoman thin, and boyle them in water untill they be Pritty tender yn drane from the water as dry as you can, then set on Sugar According to ye weight of that you have Cutt and boyle it untill it be Allmost cott High or Candy high; then put in ye three Afforementioned things and lett ym boyle togeather A good while And when it is allmost Anough then Putt in Some blancht Almonds cutt in Peces and Stir and boyl them togeather, yn Sett it of the coles; and when it is allmost cold lay it over your Sive yt the Sirrup may Run from itt; then lay it out upon plates And Strow little cullered Bisketts upon itt the Plats must have paper and wafer bread upon them lett it be sett in the Stove to dry and when they are dry Guild Them

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35 To Presarve Rasberries Take one Pound of Rasberries and Add 1 lb and of clarified Sugar in A Pann and boyle it till't will draw Stiff yn take it of ye Fire and putt the Rasps into your Sugar, then lett the Pann be Sett upon the fire, and Enter the Rasp's A Little in ye Sugar then lett ym Stand A Pritty while; So Sett ym on ye Fire Againe and when they boyle all over putt Some Juce of Rasps streaned into them and when they boyl Skim them yn boyle ym untill the Sirrup beings to Jelly and take them of and Skim ym well.

To Presarve Chirries Take to 7 lb of chirries 5 lb of sugar boyl the Sugar till it will draw Stiff yn put your chirries in and Shake ym Ever and Anon, and when ye Sugar boyls over yn putt Some Sirrup of Chirries to them, Scum ym and when they have had ye quantety of 2 or 3 boylings Putt 10 Spoonfulls of Rasberry Juce into ym, and Skim them well and boyl them till they come to Jelly wch you may know by Setting a little of the Sirrup by in A Spoone yn lett ym Stand to Coole

To Presarve Barberries Sett on 5 lb of Sugar and boyle it little more yn cott height then take it off ye Fire and Putt 2 lb of Stoned Barberries into it; then Sett it upon ye Fire till ye Barberries be discullered continnually Shakeing ym till ye Sugar have covered ye Barberries Shake ye Skim into ye middle and take it off with A Peece of Paper, yn putt ym into A Stone Pan and lett ym Stand A Day So putt ym into your glasses leaveing A little Sirrup to cover ym att the Topp

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