Latest Posts
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To make Past of Lemmons
Take halfe a dozen of thick-rined Lemmons, cut them through the middest, and boyle them tender in faire water, then stamp them in a Morter, strayne the juyce or pulp from them, and dry it, and put two pound of Shugar to it,… Continue reading
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To Preserve Oranges or Lemmons
Take your Oranges or Lemmons, lay them in water three dayes, and three nights, to take away their bitternesse, then boyle them in faire water till they be tender, make as much Syrupe for them as will make them swim about the pan,… Continue reading
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A Lemmon Sallet
Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut them in halves, take out the meat of them, and boyle them in faire water a good while, changing the water once or twice in the boyling,… Continue reading
