Image 099, third book, folio 51a, Receipts 20 (contd) to 24
| is of cookerye. .fo. 51 | ||||
| Liber 3. | ||||
| well, then while it is hot, put it in your boxes, & smoothe it, & put an handfull | ||||
| of suger upon it when it is colde, it will serve as marmalade. | ||||
| 21. To keepe cherries all ye yeare. | ||||
| Take the cherries that be full ripe, & the stalke in them, & so put them in a | ||||
| vessel, of timber eyther firkin* or barrell, & stop the vessel close so that no | ||||
| ayre enter therein, & so laye it in runninge water, & that will keep them | ||||
| safe all the yeare: Item take the cherries, & plucke out the stones, drye | ||||
| them in an oven, & keepe them. | ||||
| 22. To keepe cherries & damsons all ye yeare. | ||||
| Take 6 lb of cherries the stalkes cut of, & set them in a platter one by an other | ||||
| the tops downewarde, then take 4 lb of suger well beaten, & strawe it upon | ||||
| them, & cover them well therewith, then take 3 bricke stones, & laye them like | ||||
| a trivet, & put hot embers in the middest*, & set the platter of cherries there= | ||||
| on, & let it boyle fayre & easilye, & when it is full of sirrop, let it boyle | ||||
| till the third parte be consumed awaye, then take them of the fire, & take a | ||||
| sawcer full of rosewater, & put a quantitye of cynnamon therein beaten small, | ||||
| & as much cloves bruised, & when they be somewhat cold, put ye rosewater | ||||
| with the bruised spice thereunto, & put them in pots & binde them close. | ||||
| 23. A receipte to make conserves of quinces after ye manner | ||||
| of Spayne, given by Mr Fitz William. | ||||
| Take 6 or 7 lb of quinces, & twoe gallons & a halfe of fayre water, set it over | ||||
| the fire till it be through warme, then take ye whites of twoe egges, & put there= | ||||
| into shells & all, then stirre them aboute with a sticke, & let it stand on the fire | ||||
| till it cast a greate fome or skymme*, then take of the skymme, & put thereunto | ||||
| 5 lb of suger, & let it stand until it be molten & a little space after, & then take | ||||
| it of from the fire, & let it runne through a wollen bagge or cloth of cotton, & | ||||
| then your quinces cleane pared & coored, set them on the fire the space of an | ||||
| howre & an halfe, then take them of & strayne them in a bagge of canvas wa= | ||||
| ter & all, & set them on the fire agayne, & let them seeth the space of 2 howres | ||||
| & a halfe, & stirre them well all that while, with a sticke with a broad end, & to | ||||
| knowe when it is enoughe, lay it on a board or boxe, & if it come cleane of, it | ||||
| is enoughe. | ||||
| 24. To preserve quinces. | ||||
| Take 30 quinces, pare them & coore them with a little knife, & lay them in fayre | ||||
| water, & then take for every ? of quinces j lb of suger at the least if they be | ||||
| greate or rather more, & for every 10 quinces a gallon of running water, and | ||||
| set it on a softe fire of cleane coales, that there be no smoke, & put in your suger | ||||
| after the number of your quinces as afore sayde, & take 4 whites of egges, and | ||||
| beate them in a dish with a spoone, & put them into the same water, & wth a sticke | ||||
| all to cut & jagged stirre the same sirrop a good while, & make it seeth softly, and | ||||
| then skymme of the skymme that shall arise, & then you shall see that it will | ||||
| caste no more skymme, then take it of the fire, & strayne it through halfe a yard | ||||
| of cotton white such as your Ipocrasse* bags be made of, & let it runne into an | ||||
| other fayre panne, & in the meane time while that your syrrop is thus a | ||||
| seething, |
Note: {unknown} is used for an undeciphered quantity symbol; see glossary for explanation
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| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by ALB and RMS