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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36 To Presarve Green Plum's When you have Scalded ym, Putt ym into could water for A Day, then Add to ym ye Same quantety of Thin clarified Sugar till the next day att night yn take yt Sugar from them, and boyle it A little and when it is could putt it to ym againe and So doe with ym for 3 Dayes, yn heat ye Plums in ye Sirrup morning and night for 3 Dayes until ye Sourness be quite gone out of Them then Pack ye Plums in Potts and boyle ye Sirrup untill it will draw and Putt it hott upon Them

To Presarve Damson's Sett over 6 lb of Sugar boyle it little more then cott high then putt in 6 lb of Damsons Prickt, and desolve ym with A Soft fire as may be and be sure they doe not boyle and when they begin to desolve then turne ye other Side douneward with A Little Spoune and when they have taken Sugar Enough yn Sett ym by for 2 Dayes yn take out ye Damsons and lay ym over A Sive to drane then Pack ym into gally Pott's, yn boyle ye Sirrup untill it thicken, then take off ye Sirrup and Putt it to ye Damsons onely Sett by Some of the Sirrup to coule And when it is could cover ye Damsons with itt

To Presarue Quinces White Core Scald and Pare your quinces then putt ym to Some Sugar and water uppon ye Fire and boyl them till they be tender but nott A quarter So long as you do your Red quinces then pack ym into A pan and boyl ye Sugar and putt ym in A Stow till they be Entered then putt them into Gally Potts and boyle the Sirrup as you doe for other Quinces wch are Presarved

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37 To Presarve Red Quinces Take A coreing Iron and core your Quinces yn Scauld them and pare ym, yn pack ym into your Pann And putt as much Sugar as they may lay in and yn putt in A Pritty quantety of Water and Sett all upon ye fire and lett them boyl with A quick Fire for A Pritty while till they be tender then lett ym boyle very Easoly upon A Small fire for 2 Houres togeather till they grow Redd and be well Enterd yn Pack ym upon Sives putt your finger into the holes of ye Quinces yt Syrop may run out of them, yn Pack ym with the holes upward in ye gally Pott then Strane ye Syrrup and boyle it till it will Jelly yn put it upon ym Hott keeping as much as will cover ym A couling You must take 3 quarter's of A Pound of Sugar to A Pound of Quinces and Wey your Quinces before you Scald or do Anything with them

To Presarve Quinces An Other Way Parboil ye largest yallow Quinces you can gett core and pare ym yn take downe weight of Sugar to ye weight of your Quinces; take to every Pound of Sugar one Gell of water and make it into A Cirrup and when it boyls Skim itt clear, when the Cirrup is allmost could putt in ye Quinces, and So lett ym boyle Easoly close covered often turning ym till they be ye better halfe Enough And of A Pritty good culler; then take ym up and give ye Sirrup one boyle or tow and putt ym into Stone Bason and the Sirrup to them and lett ym Stand untill they be both could untill ye next day then give ym one boyl or tow more till they be Enough and Tender; ym take ym out and when they are Almost could Pott ym for your use Powring ye Sirrup upon ym

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