Produced by David Starner, Hanns Puellen, Leonard Johnson and the
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A
QUEENS
Delight;
OR,
The Art of Preserving,
Conserving and
Candying.
As also
A right Knowledge of making
Perfumes, and Distilling the
most Excellent Waters.
Never before Published.
LONDON.
Printed by _E. Tyler_, and _R. Holt_, for _Nath._
_Brooke_, at the Angel in _Corn-Hill_, near the
Royal Exchange. 1671.
A QUEENS DELIGHT OF Conserves, and Preserves, Candying and Distilling
Waters.
_To preserve white Pear Plums, or green._
Take the Plums, and cut the stalk off, and wipe them then take the just
weight of them in Sugar, then put them in a skillet of water, and let
them stand in and scald, being close covered till they be tender, they
must not seeth, when they be soft lay them in a Dish, and cover them
with a cloth, and stew some of the the Sugar in the glass bottom, and
put in the Plums, strewing the sugar over till all be in, then let them
stand all night, the next day put them in a pan, and let them boil a
pace, keeping them clean scummed, & when your Plums look clear, your
syrup will gelly, and they are enough. If your Plums be ripe, peel off
the skins before you put them in the glass; they will be the better and
clearer a great deal to dry, if you will take the Plums white; if green,
do them with the rinds on.
_To preserve Grapes_
Take Grapes when they be almost through ripe, and cut the stalks off,
and stone them in the side, and as fast as you can stone them strew
Sugar on them; you must take to every pound of Grapes three quarters of
a pound of Sugar, then take some of the sower Grapes; and wring the
juyce of them, and put to every pound of Grapes two spoonfuls of juyce,
then set them on the fire, and still lift up the pan and shake it round,
for fear of burning to, then set them on again, & when the Sugar is
melted, boil them as fast as you can possible, and when they look very
clear, and the syrup is somewhat thick, they are enough.
_To preserve Quinces white._
Take a pair and coar them, and to every pound of your equal weights in
Sugar and Quince, take a wine pint of water; put them together, and boil
them as fast as you can uncovered; and this way you may also preserve
Pippins white as you do Quinces.
_To preserve Respass._
Take a pound of Respass, a pound of fine Sugar, a quarter of a pint of
the juyce of Respass, strew the Sugar under and above the Respass,
sprinkle the juyce all on them, set them on a clear fire, let them boil
as soft as is possible, till the syrup will gelly, then take them off,
let them stand till they be cold, then put them in a glass. After this
manner is the best way.
_To preserve Pippins._
Take fair Pippins, and boil them in fair water till they be somewhat
tender, then take them out, and peel off the skins and put them into a
fair earthen pot, and cover them till they be cold, then make the syrup
with fair water and Sugar, seeth it, and scum it very clean, then being
almost cold, put in your Pippins, so boil them softly together, put in
as much rind of Oranges as you think will tast them, if you have no
Oranges take whole Cinamon and Cloves, so boil them high enough to keep
them all the year.
_To preserve fruits green._
Take Pippins, Apricocks, Pear-Plums, or Peaches when they be green,
scald them in hot water, and peel them or scrape them, put them into
another water not so hot as the first, then boil them very tender, take
the weight of them in Sugar, put to it as much water as will make a
syrup to cover them; then boil them something leisurely, and take them
up, then boil the syrup till it be somewhat thick, that it will batten
on a dish side, and when they are cold, put them together.
_To preserve Oranges and Lemons the best way._
Take and boil them as for paste, then take as much sugar as they weigh,
and put to it as much water as will cover them by making a syrrup, then
boil them very leisurely till they be clear, then take them up and boil
the syrup till it batten on the dish side, and when they are cold put
them up, &c.
_An approved Conserve for a Cough or Consumption of the Lungs._
Take a pound of Elecampane Roots, draw out the pith, and boil them in
two waters till they be soft, when it is cold put to it the like
quantity of the pap of roasted Pippins, and three times their weight of
brown sugar-candy beaten to powder, stamp these in a Mortar to a
Conserve, whereof take every morning fasting as much as a Walnut for a
week or fortnight together, and afterwards but three times a week.
_Approved_.
_To make conserve of Any of these Fruits._
When you have boiled your paste as followeth ready to fashion on the
Pie-plate, put it up into Gallipots, and never dry it, and this is all
the difference between Conserves. And so you may make Conserves of any
Fruits, this is for all hard Fruits, as Quinces, Pippins, Oranges and
Lemons.
_To dry any Fruits after they are preserved, to or Candy them._
Take Pippins, Pears or Plums, and wash them out in warm water from the
syrup they are preserved in, strew them over with searsed Sugar, as you
would do flower upon fish to fry them; set them in a broad earthen Pan,
that they may lie one by one; then set them in a warm Oven or Stove to
dry. If you will candy them withall, you must strew on Sugar three or
four times in the drying.
_To preserve Artichokes young, green Walnuts and Lemons, and the
Elecampane-Roots, or any bitter thing._
Take any of these, and boil them tender, and shift them in their boyling
six or seven times to take away their bitterness out of one hot water
into another, then put a quart of Salt unto them, then take them up and
dry them with a fair cloth, then put them into as much clarified Sugar
as will cover them, then let them boil a walm or two, and so let them
stand soaking in the Sugar till the next morning, then take them up and
boil the Sugar a little higher by it self, and when they are cold put
them up.
Let your green Walnuts be prickt full of holes with a great pin, and let
them not be long in one water, for that will make them look black; being
boiled tender, stick two or three Cloves in each of them.
Set your Elecampane-Roots, being clean scraped, and shifted in their
boilings a dozen times, then dry them in a fair cloth, and so boil them
as is above written, take half so much more than it doth weigh, because
it is bitter, &c.
_To preserve Quinces white or red._
Take the Quinces, and coar them, and pare them, those that you will have
white, put them into a pail of water two or three hours, then take as
much Sugar as they weigh, put to it as much water as will make a Syrup
to cover them, then boil your Syrup a little while, then put your
Quinces in, and boil them as fast as you can, till they be tender and
clear, then take them up, and boil the Syrup a little higher by it self,
and being cold put them up. And if you will have them red, put them raw
into Sugar, and boil them leisurely close covered till they be red and
put them not into cold water.
_To preserve Grapes._
Take the Clusters, and stone them as you do Barberries, then take a
little more Sugar than they weigh, put to it as much Apple water as will
make a Syrup to cover them, then boil them as you do Cherries as fast as
you can, till the Syrup be thick and being cold pot it, thus may you
preserve Barberries or English Currans, or any kind of Berries.
_To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are
ripe._
Take Pippins and pare them, bore a hole through them, & put them into a
Pail of water, then take as much Sugar as they do weigh, and put to it
as much water as will make a Syrup to cover them, and boil them as fast
as you can, so that you keep them from breaking, until they be tender,
that you may prick a Rush through them: let them be a soaking till they
be almost cold, then put them up.
Your Apricoks and Peaches must be stoned & pared, but the Pear-Plums
must not be stoned nor pared. Then take a little more Sugar than they
weigh, then take as much Apple water and Sugar as will make a Syrup for
them, then boil them as you do your Pippins, and Pot them as you do the
Pippins likewise, &c.
_To preserve Pippins, Apricocks, Pear-Plums, or Peaches green._
Take your Pippins green and quoddle them in fair water, but let the
water boil first before you put them in, & you must shift them in two
hot waters before they will be tender, then pull off the skin from them,
and so case them in so much clarified Sugar as will cover them, and so
boil them as fast as you can, keeping them from breaking, then take them
up, and boil the syrup until it be as thick as for Quiddony; then pot
them, and pour the syrup into them before they be cold.
Take your Apricocks and Pear-Plums and boil them tender, then take as
much Sugar as they do weigh, and take as much water as will make the
syrup, take your green Peaches before they be stoned and thrust a pin
through them, and then make a strong water of ashes, and cast them into
the hot standing lye to take off the fur from them, then wash them in
three or four waters warm, so then put them into so much clarified Sugar
as will candy them; so boil them, and put them up, &c.
_To dry Pippins, or Pears without Sugar._
Take Pippins or Pears and prick them full of holes with a bodkin, & lay
them in sweet wort three or four dayes, then lay them on a sieves
bottom, till they be dry in an Oven, but a drying heat. This you may do
to any tender Plum.
_To make Syrup of Clove-gilly flowers._
Take a quart of water, half a bushel of Flowers, cut off the whites, and
with a sieve sift away the seeds, bruise them a little; let your water
be boiled, and a little cold again, then put in your Flowers, and let
them stand close covered twenty four hours; you may put in but half the
flowers at a time, the strength will come out the better; to that liquor
put in four pound of Sugar, let it lye in all night, next day boil it in
a Gallipot, set it in a pot of water, and there let it boil till all the
Sugar be melted and the syrup be pretty thick, then take it out, and let
it stand in that till it be through cold, then glass it.
_To make Syrup of Hysop for Colds._
Take a handful of Hysop, of Figs, Raisins, Dates, of each an ounce, of
Collipint half an handful, French Barley one ounce, boil therein three
pints of fair water to a quart, strain it and clarifie it with two
whites of Eggs, then put in two pound of fine sugar, and boil it to a
syrup.
_To make Orange Water._
Take a pottle of the best Maligo Sack, and put in as many of the peels
of Oranges as will go in, cut the white clean off, let them steep twenty
four hours; still them in a glass still, and let the water run into the
Receiver upon fine Sugar-candy; you may still it in an ordinary Still.
_To dry Cherries._
Take a pound of sugar, dissolve it in thin fair water, when it is boiled
a little while, put in your Cherries after they are stoned, four pound
to one pound of Sugar, let them lye in the Sugar three dayes, then take
them out of the syrup and lay them on sieves one by one, and set them
before the Sun upon stools, turn them every day, else they will mould;
when they look of a dark red colour, and are dry then put them up. And
so you may do any manner of Fruit. In the Sun is the best drying of
them, put into the syrup some juyce of Rasps.
_To make juyce of Liquorish._
Take English Liquorish, and stamp it very clean, bruise it with a
hammer, and cut it in peices; to a pound of Liquorish thus bruised, put
a quart of Hysop water, let them soak together in an earthen pot a day
and a night, then pull the Liquorish into small pieces, and lay it in
soak again two dayes more; then strain out the Liquorish, and boil the
liquor a good while. Stir it often; then put in half a pound of
Sugar-candy, or Loaf-sugar finely beaten, four grains of Musk, as much
Ambergreece, bruise them small with a little Sugar; then boil them
together till it be good & thick, still have care you burn it not; then
put it out in glass plates, and make it into round rolls, and set it in
a drying place till it be stiff, that you may work it into rolls to be
cut as big as Barley corns, and so lay them on a place again: If it be
needful strew on the place again a little Sugar to prevent thickning; so
dry them still if there be need and if they should be too dry, the heat
of the fire will soften them again.
_A Perfume for Cloths, Gloves._
Take of Linet two grains, of Musk three, of Ambergreece four, and the
oyl of Bems a pretty quantity; grinde them all upon a Marble stone fit
for that purpose; then with a brush or sponge rake them over, and it
will sweeten them very well; your Gloves or Jerkins must first be washed
in red Rose-water, and when they are almost dry, stretch them forth
smooth, and lay on the Perfumes.
_To make Almond Bisket._
Take the whites of four new laid Eggs, and two yolks, then beat it well
for an hour together, then have in readiness a quarter of a pound of the
best Almonds blanched in cold water, & beat them very small with
Bose-wart, for fear of Oyling; then, have a pound of the best Loaf-sugar
finely beaten, beat that in the Eggs a while, then put in your Almonds,
and five or six spoonfuls of the finest flower, and so bake them
together upon Paper plates, you may have a little fine Sugar in a piece
of tiffany to dust them over as they be in the Oven, so bake them as you
do Bisket.
_To dry Apricocks._
First stone them, then weigh them, take the weight of them in double
refined Sugar, make the syrup with so much water as will wet them, and
boil it up so high, that a drop being droped on a Plate it will slip
clean off, when it is cold, put in your Apricocks being pared, whilst
your Syrup is hot, but it must not be taken off the fire before you put
them in, then turn them in the syrup often, then let them stand 3
quarters of an hour, then take them out of the syrup, and tie them up in
Tiffanies, one in a tiffany or more, as they be in bigness, and whilst
you are tying them up, set the syrup on the fire to heat, but not to
boil, then put your Apricocks into the syrup, and set them on a quick
fire, and let them boil, as fast as you can, skim them clean, and when
they look clear take them from the fire, and let them lie in the syrup
till the next day, then set them on the fire to heat, but not to boil;
then set them by till the next day, and lay them upon a clean Sieve to
drain, and when they are well drained, take them out of the Tiffanies,
and so dry them in a Stove, or better in the Sun with Glasses over them,
to keep them from the dust.
_To make Quinces for Pies._
Wipe the Quinces, and put them into a little vessel of swall Beer when
it hath done working; stop them close that no air can get in, and this
will keep them fair all the year and good.
_The best way to break sweet Powder._
Take of Orrice one pound, Calamus a quarter of a pound, Benjamin one
half pound, Storax half a pound, Civet a quarter of an ounce, Cloves a
quarter of a pound, Musk one half ounce, Oyl of Orange flowers one
ounce, Lignum Aloes one ounce, Rosewood a quarter of a pound,
Ambergreece a quarter of an ounces. To every pound of Roses put a pound
of powder; the bag must be of Taffity, or else the powder will run
through.
_To make excellent Perfumes._
Take a quarter of a pound of Damask Rose-buds cut clean from the Whites,
stamp them very small, put to them a good spoonful of Damask Rose-water,
so let them stand close stoopped all night, then take one ounce and a
quarter of Benjamin finely beaten, and also searsed, (if you will)
twenty grains of Civit, and ten grains of Musk; mingle them well
together, then make it up in little Cakes between Rose leaves, and dry
them between sheets of Paper.
_To make Conserve of Roses boiled._
Take a quart of red Rose-water, a quart of fair water, boil in the Water
a pound of red Rose-leaves, the whites cut off, the leaves must be
boiled very tender; then take three pound of Sugar, and put to it a
pound at a time, and let it boil a little between every pound, so put it
up in your pots.
_To make Conserves of Roses unboiled._
Take a pound of red Rose leaves, the whites cut off, stamp them very
fine, take a pound of Sugar, and beat in with the Roses, and put it in a
pot, and cover it with leather, and set it in a cool place.
_To make a very good Pomatum._
Take the Fat of a young Dog one pound, it must be killed well that the
blood settle not into the fat, then let the outer skin be taken off
before it be opened, lest any of the hair come to the fat, then take all
the fat from the inside, and as soon as you take it off fling it into
Conduit water, and if you see the second skin be clear, peel it and
water it with the other: be sure it cools not out of the water: you must
not let any of the flesh remain on it, for then the Pomatum will not
keep. To one pound of this fat take two pound of Lambs caule, and put it
to the other in the water and when you see it is cold, drain it from the
water in a Napkin, and break it in little peices with your fingers, and
take out all the little veins; then take eight ounces of Oyl of Tartar,
and put in that first, stiring it well together, then put it into a
Gallon of Conduit water, and let it stand till night; shift this with so
much Oyl and Water, morning and evening seven dayes together, and be
sure you shift it constantly; and the day before you mean to melt it
wring it hard by a little at a time, and be sure the Oyl and water be
all out of it, wring the water well out of it with a Napkin every time
you shift it; then put in three pints of Rose-water; let it stand close
covered twelve hours, then wring out that, and put it in a pint of fresh
Rose-water into a high Gallipot with the _Fæces_; then tie it close up,
and set it in a pot of water, and let it boil two hours then take it
out, and strain it into an earthen Pan, let it stand till it be cold;
then cut a hole in it, and let out the water, then scrape away the
bottom, and dry it with a cloth, and dry the pan, melt it in a
Chafing-dish of Coales, or in the Gallipots; beat it so long till it
look very white and shining; then with your hand fling it in fine Cakes
upon white paper, and let it lye till it be cold, then put it into
Gallipots. This will be very good for two or three years.
_To make Raisin Wine._
Take two pound of Raisins of the Sun shred, a pound of good powdered
Sugar, the juice of two Lemons, one pill, put these into an earthen Pot
with a top, then take two gallons of water, let it boil half an hour,
then take it hot from the fire, and put it into the pot, and cover it
close for three or four dayes, stirring it twice a day, being strained
put it into bottles, and stop it more close, in a fortnight or three
weeks it may be drunk; you may put in Clove Gilly flowers, or Cowslips,
as the time of the year is when you make it; and when you have drawn
this from the Raisins, and bottled it up, heat two quarts of water more,
put it to the ingredients, and let it stand as aforesaid. This will be
good, but smaller than the other, the water must be boiled as the other.
_To make Rasberry Wine._
Take a Gallon of good Rhenish Wine, put into it as much Rasberries very
ripe as will make it strong, put it in an earthen pot, and let it stand
two dayes, then pour your Wine from your Rasberries, and put into every
bottle two ounces of Sugar, stop it up and keep it by you.
_The best way to preserve Cherries._
Take the best Cherries you can get, and cut the stalks something short,
then for every pound of these Cherries take two pound of other
Cherries, and put them of their stalks and stones, put to them ten
spoonfuls of fair water, and then set them on the fire to boil very fast
till you see that the colour of the syrup be like pale Claret wine, then
take it off the fire, and drain them from the Cherries into a Pan to
preserve in. Take to every pound of Cherries a quarter of Sugar, of
which take half, and dissolve it with the Cherry water drained from the
Cherries, and keep them boiling very fast till they will gelly in a
spoon, and as you see the syrup thin, take off the Sugar that you kept
finely beaten, and put it to the Cherries in the boiling, the faster
they boil, the better they will be preserved, and let them stand in a
Pan till they be almost cold.
_A Tincture of Ambergreece._
Take Ambergreece one ounce, Musk two drams, spirit of Wine half a pint,
or as much as will cover the ingredients two or three fingers breadth,
put all into a glass, stop it close with a Cork and Bladder; set it in
Horse dung ten or twelve days, then pour off gently the Spirit of Wine,
and keep it in a Glass close stopt, then put more spirit of Wine on the
Ambergreece, and do as before, then pour it off, after all this the
Ambergreece will serve for ordinary uses. A drop of this will perfume
any thing, and in Cordials it is very good.
_To make Usquebath the best way._
Take two quarts of the best _Aqua vitæ_, four ounces of scraped
liquorish, and half a pound of sliced Raisins of the Sun, Anniseeds four
ounces, Dates and Figs, of each half a pound, sliced Nutmeg, Cinnamon,
Ginger, of each half an ounce, put these to the _Aqua vitæ_, stop it
very close, and set it in a cold place ten dayes, stirring it twice a
day with a stick, then strain and sweeten it with Sugar-candy; after it
is strained, let it stand till it be clear, then put into the glass Musk
and Ambergreece; two grains is sufficient for this quantity.
_To preserve Cherries with a quarter of their weights in Sugar._
Take four pound of Cherries, one pound of Sugar, beat your Sugar and
strew a little in the bottom of your skillet, then pull off the stalk
and stones of your Cherries, and cut them cross the bottom with a knife;
let the juyce of the Cherries run upon the Sugar; for there must be no
other liquor but the juyce of the Cherries; cover your Cherries over
with one half of your Sugar, boil them very quick, when they are half
boiled, put in the remainder of your sugar, when they are almost enough,
put in the rest of the sugar; you must let them boil till they part in
sunder like Marmalade, stirring them continually; so put them up hot
into your Marmalade glasses.
_To make Gelly of Pippins._
Take Pippins, and pare them, and quarter them, and put as much water to
them as will cover them, and let them boil till all the vertue of the
Pippins are out; then strain them, and take to a pint of that liquor a
pound of Sugar, and cut long threads of Orange peels, and boil in it,
then take a Lemon, and pare and slice it very thin, and boil it in your
liquor a little thin, take them out, and lay them in the bottom of your
glass, and when it is boiled to a gelly, pour it on the Lemons in the
glass. You must boil the Oranges in two or three waters before you boil
it in the gelly.
_To make Apricock Cakes._
Take the fairest Apricocks you can get, and parboil them very tender,
then take off the Pulp and their weight of Sugar, and boil the Sugar and
Apricocks together very fast, stir them ever lest they burn to, and when
you can see the bottom of the Skillet it is enough; then put then into
Cards sowed round, and dust them with fine Sugar, and when they are cold
stone them, then turn them, and fill them up with some more of the same
stuff; but you must let them stand for three or four dayes before you
turn them off the first place; and when you find they begin to candy,
take them out of the Cards, dust them with Sugar again; so do ever when
you turn them.
_To preserve Barberries the best way._
First stone them and weigh them, half a pound of sugar to half a pound
of them, then pair them and slice them into that liquor, take the weight
of it in sugar; then take as many Rasberries as will colour it, and
strain them into the liquor, then put in the sugar, boil it as fast as
you can, then skim it till it be very clear, then put in your
Barberries, and that sugar you weighed, and so let them boil till the
skin be fully risen up, then take them off, and skin them very clean,
and put them up.
_To make Lozenges of Red Roses._
Boil your sugar to sugar again, then put in your Red Roses being finely
beaten and made moist with the juyce of a Lemmon, let it not boil after
the Roses are in but pour it upon a Pye-plate, and cut it into what form
you please.
_To make Chips of Quinces._
First scald them very well, then slice them into a Dish, and pour a
Candy Syrup to them scalding hot, and let them stand all night, then lay
them on plates, and searse sugar on them, and turn them every day, and
scrape more sugar on them till they be dry. If you would have them look
clear, heat them in syrup, but not to boil.
_To make Sugar of Wormwood, Mint, Anniseed, or any other of that kinde._
Take double refined Sugar, and do but wet it in fair water, or
Rose-water and boil it to a Candy, when it is almost boiled take it off,
and stir it till it be cold; then drop in three or four drops of the
Oyls of whatsoever you will make, and stir it well; then drop it on a
board, being before fitted with Sugar.
_To make Syrup of Lemons or Citrons._
Pare off all the rindes, then slice your Lemmons very thin, and lay a
lare of Sugar finely beaten, and a lare of Lemons in a silver Bason
till you have filled it, or as much as you mean to make, & so let it
stand all night; the next day pour off the liquor that runs from it into
a glass through a Tiffany strainer. Be sure you put sugar enough to them
at the first, and it will keep a year good, if it be set up well.
_To make Jambals of Apricocks or Quinces._
Take Apricocks or Quinces, and quoddle them tender, then take their Pulp
and dry it in a dish over a Chafing-dish of coals, and set it in a Stove
for a day or two; then beat it in a stone Mortar, putting in as much
Sugar as will make a stiff paste; then colour it with Saunders,
Cochinele or blew Starch, and make it up in what colour you please, rowl
them with battle doors into long pieces, and tye them up in knots, and
so dry them.
_To make Cherry-water._
Take nine pound of Cherries, pull out the stones and stalks, break them
with you hand, and put them into nine pints of Claret Wine, take nine
ounces of Cinamon, and three Nutmegs, bruise them, and put them into
this, then take of Rosemary and Balm, of each half a handful, of sweet
Marjoram a quarter of a handful; put all these with the aforenamed into
an earthen pot well leaded; so let them stand to infuse twenty four
hours; so distil it in a Limbeck, keeping the strongest water by it
self, put some sugar finely beaten into your glasses. If your first
water be too strong, put some of the second to it as you use it. If you
please you may tye some Musk and Ambergreese, in a rag, and hang it by a
thread in your glass.
_To make Orange Cakes._
Take Oranges and pare them as thin as you can, then take out the meats
clean, and put them in water; let them lye about an hour, shift the
water, and boil them very tender in three or four waters, then put them
up, and dry them on a cloath: mince them as small as you can, then put
them into a dish, and squeeze all the juyce of the meat into them, and
let them stand till the next day, take to every pound of these a pound
and a quarter of double refined Sugar. Boil it with a spoonful of water
at the bottom to keep it from burning till it be Sugar again; then put
in your Oranges and let them stand and dry on the fire, but not boil;
then put them on glass plates, and put them in a stove, the next day
make them into Cakes, and so fry them as fast as you can.
_To preserve Oranges the French way._
Take twelve of the fairest Oranges and best coloured, and if you can get
them with smooth skins they are the better, and lay them in Conduit
water, six dayes and nights, shifting them into fresh water morning and
evening; then boil them very tender, and with a knife pare them very
thin, rub them with salt, when you have so done, core them with a coring
Iron, taking out the meat and seeds; then rub them with a dry cloth till
they be clean, add to every pound of Oranges a pound and half of Sugar,
and to a pound of sugar a pint of water; then mingle your, sugar and
water well together in a large skillet or pan; beat the whites of three
Eggs and put that into it, then set it on the fire, and let it boil
till it rises, and strain it through a Napkin; then set it on the fire
again, and let it boil till the syrup be thick, then put in your
Oranges, and make them seethe as fast as you can, now and then putting
in a piece of fine loaf Sugar the bigness of a Walnut, when they have
boiled near an hour, put into them a pint of Apple water; then boil them
apace, and add half a pint of white Wine, this should be put in before
the Apple-water, when your Oranges are very clear, & your Syrup is so
thick that it will gelly, (which you may know by setting some to cool in
a spoon) when they are ready to be taken off from the fire; then put in
the juyce of eight Lemons warm into them, then put them into an earthen
pan, and so let them stand till they be cold, then put every Orange in a
several glass or pot; if you do but six Oranges at a time it is the
better.
_To preserve green Plums._
The greatest Wheaten Plum is the best, which will be ripe in the midst
of _July_, gather them about that time, or later, as they grow in
bigness, but you must not suffer them to turn yellow, for then they
never be of good colour; being gathered, lay them in water for the space
of twelve hours, and when you gather them, wipe them with a clean linnen
cloth, and cut off a little of the stalks of every one, then set two
skillets of water on the fire, and when one is scalding hot put in your
Plums, and take them from the fire, and cover them, and let them rest
for the space of a quarter of an hour; then take them up, and when your
other skillet of water doth boil, put them into it; let them but stay in
it a very little while, and so let the other skillet of water, wherein
they were first boiled, be set to the fire again, and make it to boil,
and put in your Plums as before, and then you shall see them rivet over,
and yet your Plums very whole; then while they be hot, you must with
your knife scrape away the riveting; then take to every pound of Plums a
pound and two ounces of Sugar finely beaten, then set a pan with a
little fair water on the fire, and when it boils, put in your Plums, and
let them settle half a quarter of an hour till you see the colour wax
green, then set them off the fire a quarter of an hour, and take a
handful of Sugar that is weighed, and strow it in the bottom of the pan
wherein you will preserve, and so put in your Plums one by one, drawing
the liquor from them, and cast the rest of your Sugar on them; then set
the pan on a moderate fire, letting them boil continually but very
softly, and in three quarters of an hour they will be ready, as you may
perceive by the greenness of your Plums, and thickness of your syrup,
which if they be boiled enough, will gelly when it is cold; then take up
your Plums, and put them into a Gallipot, but boil your Syrup a little
longer, then strain it into some vessel, and being blood-warm, pour it
upon your plums, but stop not the pot before they be cold. Note also you
must preserve them in such a pan, as they may lye one by another, and
turn of themselves; and when they have been five or six days in the
syrup, that the syrup grow thin, you may boil it again with a little
Sugar, but put it not to your Plums till they be cold. They must have
three scaldings, and one boiling.
_To dry Plums._
Take three quarters of a pound of Sugar to a pound of black Pear-plums,
or Damsins, slit the Plums in the crest, lay a lay of Sugar with a lay
of Plums, and let them stand all night; if you stone the Plums, fill up
the place with sugar, then boil them gently till they be very tender,
without breaking the skins, take them into an earthen or silver dish,
and boil your syrup afterwards for a gelly, then pour it on your Plums
scalding hot, and let them stand two or three dayes, then let them be
put to the Oven after you draw your bread, so often untill your syrup be
dryed up, and when you think they are almost dry, lay them in a sieve,
and pour some scalding water on them, which will run through the sieve,
and set them in an Oven afterwards to dry.
_To preserve Cherries the best way, bigger than they grow naturally,
&c._
Take a pound of the smallest Cherries, and boil them tender in a pint of
fair water, then strain the liquor from the substance, then take two
pound of good Cherries, and put them into a preserving-pan with a lay of
Cherries, and a lay of sugar: then pour the syrup of the other Cherries
about them, and so let them boil as fast as you can with a quick fire,
that the syrup may boil over them, and when your syrup is thick and of
good colour, then take them up, and let them stand a cooling by
partitions one from another, and being cold you may pot them up.
_To preserve Damsins, red Plums or black._
Take your Plums newly gathered, and take a little more sugar than they
do weigh, then put to it as much water as will cover them; then boil
your syrup a little while, and so let it cool, then put in your Damsins
or Plums, then boil them leasurely in a pot of seething water till they
be tender, then being almost cold pot them up.
_To dry Pippins or Pears._
Take your Pippins, Pears, Apricocks, pare them, and lay them in a broad
earthen pan one by one, and so rowl them in searsed Sugar as you flower
fried fish; put them in an Oven as hot as for manchet, and so take them
out, and turn them as long as the Oven is hot; when the Oven is of a
drying heat, lay them upon a Paper, and dry them on the bottom of a
Sieve; so you may do the least Plum that is.
_To dry Pippins or Pears another way._
Take Pippins or Pears, and lay them in an earthen Pan one by one, and
when they be baked plump and not broken, then take them out, and lay
them upon a Paper, then lay them on a Sieves bottom, and dry them as you
did before.
_To dry Apricocks tender._
Take the ripest of the Apricoks, pare them, put them into a silver or
earthen skillet, and to a pound of Apricocks put three quarters of a
pound of Sugar, set your Apricocks over your fire; stirring them till
they come to a pulp, and set the Sugar in another skillet by boiling it
up to a good height, then take all the Apricocks, and stir them round
till they be well mingled, then let it stand till it be something cold
and thick, then put it into cards, being cut of the fashion of an
Apricock, and laid upon glass plates; fill the Cards half full, then set
them in your stove, but when you find they are so dry that they are
ready to turn, then provide as much of your pulp as you had before, and
so put to every one a stove, when they are turned, (which you must have
laid before) & pour the rest of the Pulp upon them, so set them into
your stove, turning them till they be dry.
_To dry Plums._
Take a pound of Sugar to a pound of Plums, pare them, scald your Plums,
then lay your Plums upon a sieve till the water be drained from them,
boil your Sugar to a Candy height, and then put your Plums in whilst
your syrup is hot, so warm them every morning for a week, then take them
out, and put them into your stove and dry them.
_To dry Apricocks._
Take your Apricocks, pare and stone them, then weigh half a pound of
sugar to a pound of Apricocks, then take half that sugar, and make a
thin syrup, and when it boileth, put in the Apricocks; then scald them
in that syrup; then take them off the fire, and let them stand all night
in that syrup, in the morning take them out of that syrup, and make
another syrup with the other half of the sugar, then put them in, and
preserve them till they look clear; but be sure you do not do them so
much as those you keep preserved without drying; then take them out of
that syrup, and lay them on a piece of Plate till they be cold; then
take a skillet of fair water, and when the water boils take your
Apricocks one after another in a spoon, and dip them in the water first
on one side, and then on the other; not letting them go out of the
spoon: you must do it very quick, then put them on a piece of plate, and
dry them in a Stove, turning them every day; you must be sure that your
Stove or Cupboard where you dry them, the heat of it be renewed three
times a day with a temperate drying heat untill they be something dry,
then afterwards turn once as you see cause.
_Conserves of Violets the Italian manner._
Take the leaves of blue Violets separated from their stalks and greens,
beat them very well in a stone Mortar, with twice their weight of Sugar,
and reserve them for your use in a glass vessel.
_The Vertue._
The heat of Choller it doth mitigate extinguisheth thirst, asswageth the
belly, and helpeth the Throat of hot hurts, sharp droppings and driness,
and procureth rest: It will keep one year.
_Conserves of red Roses the Italian manner._
Take fresh red Roses not quite ripe, beat them in a stone Mortar, mix
them with double their weight of Sugar, and put them in a glass close
stopped, being not full, let them remain before you use them three
months, stirring of them once a day.
_The Vertues._
The Stomach, Heart, and Bowels it cooleth, and hindreth vapours, the
spitting of blood and corruption for the most part (being cold) it
helpeth. It will keep many years.
_Conserve of Borage Flowers after the Italian manner._
Take fresh Borage flowers cleansed well from their heads four ounces,
fine sugar twelve ounces, beat them well together in a stone Mortar, and
keep them in a vessel well placed.
The vertues are the same with Bugloss flowers.
_Conserve of Rosemary flowers after the Italian manner._
Take new Rosemary Flowers one pound, of white sugar one pound; so beat
them together in a Marble Mortar with a wooden Pestle, keep it in a
gallipot, or vessel of earth well glassed, or in one of hard stone. It
may be preserved for one year or two.
_The Vertues._
It comforteth the heart, the stomach, the brain, and all the nervous
part of the Body.
_Conserve of Betony after the Italian way._
Betony new and tender one pound, the best sugar three pound, beat them
very small in a stone Mortar, let the sugar be boiled with two pound of
Betony-water to the consistance of a syrup, at length mix them together
by little and little over a small fire, and make a Conserve, which keep
in a glass.
_The Vertues._
It helpeth the cold pains of the head, purgeth the stomach and womb: it
helpeth stoniness of the Reins, and furthereth Conception.
_Conserve of Sage._
Take new flowers of Sage one pound, sugar one pound; so beat them
together very small in a Marble Mortar, put them in a vessel well
glassed and steeped, set them in the Sun, stir them daily; it will last
one year.
_The Vertues._
It is good in all cold hurts of the brain, it refresheth the Stomach, it
openeth obstructions and takes away superfluous and hurtfull humours
from the stomach.
_Conserve of flowers of Lavender._
Take the flowers being new, so many as you please, and beat them with
three times their weight of white Sugar, after the same manner as
Rosemary flowers; they will keep one year.
_The Vertues._
The Brain, the Stomach, Liver, Spleen, and Womb it maketh warm, and is
good in the Suffocation of the Womb, hardness of the spleen and for the
Apoplexy.
_Conserve of Marjoram._
The Conserve is prepared as Betony, it keepeth a year.
_The Vertues._
It is good against the coldness, moistness of the Brain, and Stomach,
and it strengthneth the Vital spirits.
_Conserve of Peony after the Italian way._
In the Spring take of the Flowers fresh half a pound, Sugar one pound,
beat them together in a good stone Mortar, then put them in a glass, and
set them in the sun for three months, stirring them daily with a wooden
Spathula.
_The Vertues._
It is good against the Falling-sickness, and giddiness in the head, it
cleanseth the Reins and Bladder.
Touching Candies, as followeth.
_To Candy Rosemary-flowers in the Sun._
Take Gum-Dragon, and steep it in Rose-water, then take the Rosemary
flowers, good coloured, and well pickt, and wet them in the water that
your Gum dragon is steeped in, then take them out, and lay them upon a
paper, and strew fine Sugar over them; this do in the hot sun, turning
them, and strewing Sugar on them, till they are candied, and so keep
them for your use.
_To Make Sugar of Roses._
Take the deepest coloured red Roses, pick them, cut off the white
bottoms, and dry your red leaves in an Oven, till they be as dry as
possible, then beat them to powder and searse them, then take half a
pound of Sugar beaten fine, put it into your pan with as much fair water
as will wet it; then set it in a chaffing-dish of coals, and let it boil
till it be sugar again, then put as much powder of Roses as will make it
look very red stir them well together, and when it is almost cold, put
it into pailes, and when it is throughly cold, take them off, and put
them in boxes.
_To Candy Pippins, Pears, Apricocks or Plums._
Take of these fruits being pared, and strew sugar upon them, as you do
flower upon frying fish; then lay them on a board in a Pewter dish, so
put them into an Oven as hot as for Manchet; as the liquor comes from
them, pour forth, turn them, and strew more Sugar on them, and sprinkle
Rose-water on them, thus turning and sugaring of them three or four
times, till they be almost dry, then lay them on a Lettice Wire, or on
the bottom of a sieve in a warm Oven, after the bread is drawn out, till
they be full dry: so you may keep them all the year.
_To Candy or clear Rockcandy flowers._
Take spices, and boil them in a syrup of Sugar, then put in the flowers,
boil them till they be stiff, when you spread them on a Paper, lay them
on round Wires in an earthen pan, then take as much hard Sugar as will
fill your pan, and as much water as will melt the sugar, that is half a
pint to every pound; then beat a dozen spoonfuls of fair water, and the
white of an Egg in a bason, with a birchen rod till it come to a Froth,
when your sugar is melted and boiled, put the froth of the Egg in the
hot syrup, and as it riseth, drop in a little cold water; so let it boil
a little while, then scum it, then boil it to a Candy height, that is,
when you may draw it in small threads between your finger and your
thumb: then pour forth all your syrup that will run from it in your pan,
then set it a drying one hour or two, which done pick up the wiers, and
take off the flowers, and lay them on papers, and so dry them.
_To Candy Spanish Flowers._
Take the Blossoms of divers sorts of flowers, and make a syrup of water
and sugar, and boil it very thick, then put in your Blossoms, and stir
them in their boiling, till it turn to sugar again, then stir them with
the back of a spoon, till the Sugar fall from it; so may you keep them
for Sallets all the year.
_To Candy Grapes, Cherries or Barberries._
Take of these fruits, and strew fine sifted sugar on them, as you do
flower on frying fish, lay them on a lattice of wier in a deep earthen
pan, and put them into an Oven as hot as for Manchet; then take them
out, and turn them and sugar them again, and sprinkle a little
Rose-water on them, pour the syrup forth as it comes from them, thus
turning and sugaring them till they be almost dry, then take them out of
the earthen pan, and lay them on a lattice of wire, upon two billets of
wood in a warm Oven, after the bread is drawn, till they be dry and well
candied.
_To Candy Suckets of Oranges, Lemons, Citrons, and Angelica._
Take, and boil them in fair water tender, and shift them in three
boilings, six or seven times, to take away their bitterness, then put
them into as much Sugar as will cover them, and so let them boil a walm
or two, then take them out, and dry them in a warm Oven as hot as
Manchet, and being dry boil the Sugar to a Candy height, and so cast
your Oranges into the hot Sugar, and take them out again suddenly, and
then lay them upon a lattice of Wyer or the bottom of a Sieve in a warm
Oven after the bread is drawn, still warming the Oven till it be dry,
and they will be well candied.
_To Candy the Orange Roots._
Take the Orange Roots being well and tenderly boiled, petch them and
peel them, and wash them out of two or three waters; then dry them well
with a fair cloth; then pot them together two or three in a knot, then
put them into as much clarified Sugar as will cover them, and so let
them boil leisurely, turning them well until you see the Sugar drunk up
into the Root; then shake them in the Bason to sunder the knits; and
when they wax dry, take them up suddenly, and lay them on sheets of
white Paper, and so dry them before the fire an hour or two, and they
will be candied.
_Candy Orange Peels after the Italian way._
Take Orange Peels so often steeped in cold water, as you think
convenient for their bitterness, then dry them gently, and candy them
with some convenient syrup made with Sugar, some that are more grown,
take away that spongious white under the yellow peels, others do both
together.
_The Vertues._
They corroborate the Stomach and Heart.
_To Candy Citrons after the Spanish way._
Take Citron Peels so large as you please the inner part being taken
away, let them be steeped in a clear lye of water and ashes for nine
dayes, and shift them the fifth day, afterward wash them in fair water,
till the bitterness be taken away, and that they grow sweet, then let
them be boiled in fair water till they grow soft, the watry part being
taken away, let them be steeped in a vessel of stone twenty four hours,
with a Julip, made of white Sugar and three parts water; after let them
be boiled upon a gentle fire, to candiness of Penidies or Paste; being
taken out of that, let them be put into a glass vessel, one by one, with
the julip of Roses made somewhat hard or with sugar; some do add Amber
and Musk to them.
_The Vertues._
It comforteth the Stomach and Heart, it helpeth concoction.
_Candied Cherries, the Italian way._
Take Cherries before they are full ripe, the stones taken out, put
clarified sugar boiled to a height, then pour it on them.
_Chicory Roots candied the Italian way._
Take Chicory new and green, the outward Bark being taken away, then
before they be candied, let them be cut in several parts, and gently
boiled, that no bitterness may remain, then set them in the air placed
severally, and put sugar to them boiled to a height.
Touching Marmalets, and Quiddony, as followeth.
_To make Marmalet of Damsins._
Take two quarts of Damsins that be through ripe, and pare off the skin
of three pints of them, then put them into an earthen Pipkin, those with
the skins undermost then set the Pipkin into a pot of seething water,
and let the water seethe apace untill the Damsins be tender. Cover the
Pipkin close, that no water gets into them, and when they are tender,
put them out into an earthen pan, and take out all the stones and skins,
and weigh them, and take the weight with hard sugar, then break the
sugar fine, and put it into the Damsins, then set it on the fire, and
make it boil apace till it will come from the bottome of the skillet,
then take it up, and put it into a glass but scum it clear in the
boiling.
_To make white Marmalet of Quinces._
Take unpared Quinces, and boil them whole in fair water, peel them and
take all the pap from the core, to every pound thereof add three
quarters of a pound of Sugar, boil it well till it comes well from the
pans bottom, then put it into boxes.
_To make Marmalet of any tender Plum._
Take your Plums, & boil them between two dishes on a Chafing dish of
coals, then strain it, and take as much Sugar as the Pulp doth weigh,
and put to it as much Rose-water, and fair water as will melt it, that
is, half a pint of water to a pound of Sugar, and so boil it to a Candy
height, then put the pulp into hot sugar, with the pap of a roasted
apple. In like manner you must put roasted apples to make Past Royal of
it, or else it will be tough in the drying.
_To make Orange Marmalet._
Take Oranges, pare them as thin as you can; boil them in four several
waters, let them be very soft before you take them out, then take two
quarts of Spring-water, put thereto twenty Pippins pared, quartered, and
coared, let them boil till all the vertue be out, take heed they do not
lose the colour; then strain them, put to every pint of water a pound of
sugar, boil it almost to a Candy-height, then take out all the meat out
of the Oranges, slice the peel in long slits as thin as you can, then
put in your peel with the juyce of two Lemmons, and one half Orange,
then boil it to a Candy.
_To make Quiddony of Pippins of Ruby or any Amber colour._
Take Pippins, and cut them in quarters, and pare them, and boil them
with as much fair water as will cover them, till they be tender, and
sunk into the water, then strain all the liquor from the Pulp, then take
a pint of that liquor, and half a pound of Sugar, and boil it till it
be a quaking gelly on the back of a spoon; so then pour it on your
moulds, being taken out of fair water; then being cold turn them on a
wet trencher, and so slide them into the boxes, and if you would have it
ruddy colour, then boil it leasurely close covered, till it be as red as
Claret Wine, so may you conceive, the difference is in the boiling of
it; remember to boil your Quinces in Apple-water as you do your Plums.
_To make Quiddony of all kind of Plums._
Take your Apple-water, and boil the Plums in it till it be red as Claret
Wine, and when you have made it strong of the Plums, put to every pint
half a pound of Sugar, and so boil it till a drop of it hang on the back
of a spoon like a quaking gelly. If you will have it of an Amber colour,
then boil it with a quick fire, that is all the difference of the
colouring of it.
_To make Marmalet of Oranges, or Orange Cakes, &c._