_To make all manner of made Dishes, with or without Paste._
_To make a Paste for a Pie._
Take to a gallon of flour a pound of butter, boil it in fair water,
and make the paste up quick.
_To make cool Butter Paste for Patty-Pans or Pasties._
Take to every peck of flour five pound of butter, the whites of six
eggs, and work it well together with cold spring water; you must
bestow a great deal of pains, and but little water, or you put out
the millers eyes. This paste is good only for patty-pan and pasty.
Sometimes for this paste put in but eight yolks of eggs, and but two
whites, and six pound of butter.
_To make Paste for thin bak'd Meats._
The paste for your thin and standing bak'd meats must be made with
boiling water, then put to every peck of flour two pound of butter,
but let your butter boil first in your liquor.
_To make Custard Paste._
Let it be only boiling water and flour without butter, or put sugar
to it, which will add to the stiffness of it, & thus likewise all
pastes for Cuts and Orangado Tarts, or such like.
_Paste for made-Dishes in the Summer._
Take to a gallon of flour three pound of butter, eight yolks of
eggs, and a pint of cream or almond milk, work up the butter and
eggs dry into the flour, then put cream to it, and make it pretty
stiff.
_Paste Royal for made Dishes._
Take to a gallon of flour a pound of sugar, a quart of almond milk,
a pound and half of butter, and a little saffron, work up all cold
together], with some beaten cinamon, two or three eggs, rose-water,
and a grain of ambergriese and musk.
_Otherways._
Take a pottle of flour, half a pound of butter, six yolks of eggs,
a pint of cream, a quarter of a pound of sugar, and some fine beaten
cinamon, and work up all cold.
_Otherways._
Take to a pottle of flour four eggs, a pound and a half of butter,
and work them up dry in the flour, then make up the paste with a
pint of white-wine, rose-water, and sugar.
_To make Paste for Lent for made Dishes._
Take a quart of flour, make it up with almond-milk, half a pound of
butter, and some saffron.
_To make Puff-Paste divers ways._
_The First Way._
Take a pottle of flour, mix it with cold water, half a pound of
butter, and the whites of five eggs; mix them together very well and
stiff, then roul it out very thin, and put flour under it and over
it, then take near a pound of butter, and lay it in bits all over,
double it in five or six doubles, this being done roul it out the
second time, and serve it as at the first, then roul it out and cut
it into what form, or for what use you please; you need not fear the
curle, for it will divide it as often as you double it, which ten or
twelve times is enough for any use.
_The second way._
Take a quart of flour, and a pound and a half of butter, work the
half pound of butter dry into the flour, then put three or four eggs
to it, and as much cold water as will make it leith paste, work it
in a piece of a foot long, then strew a little flour on the table,
take it by the end, and beat it till it stretch to be long, then put
the ends together, and beat it again, and so do five or six times,
then work it up round, and roul it up broad; then beat your pound of
butter with a rouling pin that it may be little, take little bits
thereof, and stick it all over the paste, fold up your paste close,
and coast it down with your rouling pin, roul it out again, and so
do five or six times, then use it as you will.
_The third way._
Break two eggs into three pints of flour, make it with cold water
and roul it out pretty thick and square, then take so much butter as
paste, lay it in ranks, and divide your butter in five pieces, that
you may lay it on at five several times, roul your paste very broad,
and stick one part of the butter in little pieces all over your
paste, then throw a handful of flour slightly on, fold up your paste
and beat it with a rowling-pin, so roul it out again, thus do five
times, and make it up.
_The fourth way._
Take to a quart of flour four whites and but two yolks of eggs, and
make it up with as much cream as will make it up pretty stiff paste,
then roul it out, and beat three quarters of a pound of butter of
equal hardness of the paste, lay it on the paste in little bits at
ten several times; drive out your paste always one way; and being
made, use it as you will.
_The fifth way._
Work up a quart of flour with half a pound of butter, three whites
of eggs, and some fair spring water, make it a pretty stiff paste,
and drive it out, then beat half a pound of more butter of equal
hardness of the paste, and lay it on the paste in little bits at
three several times, roul it out, and use it for what use you
please.
Drive the paste out every time very thin.
_A made Dish or Florentine of any kind of Tongue
in Dish, Pye, or Patty-pan._
Take a fresh neats tongue, boil it tender and blanch it, being cold,
cut it into little square bits as big as a nutmeg, and lard it with
very small lard, then have another tongue raw, take off the skin,
and mince it with beef-suet, then lay on one half of it in the dish
or patty pan upon a sheet of paste; then lay on the tongue being
larded and finely seasoned with nutmeg, pepper, and salt; and with
the other minced tongue put grated bread to it, some yolks of raw
eggs, some sweet herbs minced small, and made up into balls as big
as a walnut, lay them on the other tongue, with some chesnuts,
marrow, large mace, some grapes, gooseberries or barberries, some
slices of interlarded bacon and butter, close it up and bake it,
being baked liquor it with grape-verjuyce, beaten butter, and the
yolks of three or four eggs strained with the verjuyce.
_A made Dish of Tongues otherways._
Take neats-tongues or smaller tongues, boil them tender, and slice
them thin, then season them with nutmeg, pepper, beaten cinamon;
salt, and some ginger, season them lightly, and lay them in a dish
on a bottom or sheet of paste mingled with some currans, marrow,
large mace, dates, slic't lemon, grapes, barberries, or gooseberries
and butter, close up the dish, and being almost baked, liquor it
with white wine, butter, and sugar, and ice it.
_Made Dish in Paste of two Rabits, with sweet liquor._
Take the rabits, flay them, draw them and cut them into small pieces
as big as a walnut, then wash and dry them with a clean cloth, and
season them with pepper, nutmeg, and salt; lay them on a bottom of
paste, also lay on them dates, preserved lettice stalks, marrow,
large mace, grapes, and slic't orange or lemon, put butter to it,
close it up and bake it, being baked, liquor it with sugar,
white-wine and butter; or in place of wine, grape-verjuyce, and
strained yolks of raw eggs.
In winter bake them with currans, prunes, skirrets, raisins of the
sun, _&c._
_A made Dish of Florentine, or a Partridge or Capon._
Being roasted and minced very small with as much beef-marrow, put to
it two ounces of orangado minced small with as much green citron
minced also, season the meat with a little beaten cloves, mace,
nutmeg, salt, and sugar, mix all together, and bake it in puff
paste; when it is baked, open it, and put in half a grain of musk or
ambergriese, dissolved with a little rose-water, and the juyce of
oranges, stir all together amongst the meat, cover it again, and
serve it to the table.
_To make a Florentine, or Dish, without Paste, or on Paste._
Take a leg of mutton or veal, shave it into thin slices, and mingle
it with some sweet herbs, as sweet marjoram, tyme, savory, parsley,
and rosemary, being minced very small, a clove of garlick, some
beaten nutmeg, pepper, a minced onion, some grated manchet, and
three or four yolks of raw eggs, mix all together with a little
salt, some thin slices of interlarded bacon, and some oster-liquor,
lay the meat round the dish on a sheet of paste, or in the dish
without paste, bake it, and being baked, stick bay leaves round the
dish.
_To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan
either in Paste, or little Pasties._
Take any of these roots, and boil them in fair water, but put them
not in till the water boils, being tender boil'd, blanch them, and
season them with nutmeg, pepper, cinamon, and salt, season them
lightly, then lay on a sheet of paste in a dish, and lay on some
bits of butter, then lay on the potatoes round the dish, also some
eringo roots, and dates in halves, beef marrow, large mace, slic't
lemon, and some butter, close it up with another sheet of paste,
bake it, and being baked, liquor it with grape-verjuyce, butter and
sugar, and ice it with rose-water and sugar.
_To make a made Dish of Spinage in Paste baked._
Take some young spinage, and put it in boiling hot fair water,
having boil'd two or three walms, drain it from the water, chop it
very small, and put it in a dish with some beaten cinamon, salt,
sugar, a few slic't dates, a grain of musk dissolved in rose-water,
some yolks of hard eggs chopped small, some currans and butter; stew
these foresaid materials on a chaffing dish of coals, then have a
dish of short paste on it, and put this composition upon it, either
with a cut, a close cover, or none; bake it, and being baked, ice it
with some fine sugar, water, and butter.
_Other made Dish of Spinage in Paste baked._
Boil spinage as beforesaid, being tender boil'd, drain it in a
cullender, chop it small, and strain it with half a pound of
almond-paste, three or four yolks of eggs, half a grain of musk,
three or four spoonfuls of cream, a quartern of fine sugar, and a
little salt; then bake it on a sheet of paste on a dish without a
cover, in a very soft oven, being fine and green baked, stick it
with preserved barberries, or strow on red and white biskets, or red
and white muskedines, and scrape on fine sugar.
_A made Dish of Spinage otherways._
Take a pound of fat and well relished cheese, and a pound of cheese
curds, stamp them in a mortar with some sugar, then put in a pint of
juyce of spinage, a pint of cream, ten eggs, cinamon, pepper,
nutmeg, and cloves, make your dish without a cover, according to
this form, being baked ice it.
_To make a made Dish of Barberries._
Take a good quantity of them and boil them with claret-wine,
rose-water and sugar, being boil'd very thick, strain them, and put
them on a bottom of puff paste in a dish, or short fine paste made
of sugar, fine flour, cold butter, and cold water, and a cut cover
of the same paste, bake it and ice it, and cast bisket on it, but
before you lay on the iced cover, stick it with raw barberries in
the pulp or stuff.
_To make a Peasecod Dish, in a Puff Paste._
Take a pound of almonds, and a quarter of a pound of sugar, beat the
almonds finely to a paste with some rose-water, then beat the sugar
amongst them, mingle some sweet butter with it, and make this stuff
up in puff paste like peasecods, bake them upon papers, and being
baked, ice it with rose-water, butter, and fine sugar.
In this fashion you may make peasecod stuff of preserved quinces,
pippins, pears, or preserved plums in puff paste.
_Make Dishes of Frogs in the Italian Fashion._
Take the thighs and fry them in clarified butter, then have slices
of salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them in
thin slices, and season both with pepper, nutmeg, and ginger, lay
butter on your paste, and lay a rank of frog, and a rank of Eel,
some currans, gooseberries or grapes, raisins, pine-apple seeds,
juyce of orange, sugar, and butter; thus do three times, close up
your dish, and being baked ice it.
Make your paste of almond milk, flour, butter, yolks of eggs, and
sugar.
In the foresaid dish you may add fryed onions, yolks of hard eggs,
cheese-curds, almond-paste, or grated cheese.
_To make a made Dish of Marrow._
Take the marrow of two or three marrow-bones, cut it into pieces
like great square dice, and put to it a penny manchet grated fine,
some slic't dates, half a quartern of currans, a little cream,
rosted wardens, pippins or quinces slic't, and two or three yolks of
raw eggs, season them with cinamon, ginger, and sugar, and mingle
all together.
_A made Dish of Rice in Puff Paste._
Boil your rice in fair water very tender, scum it, and being boil'd
put it in a dish, then put to it butter, sugar, nutmeg, salt,
rose-water, and the yolks of six or eight eggs, put it in a dish, of
puff paste, close it up and bake it, being baked, ice it, and caste
on red and white biskets, and scraping sugar.
Sometimes for change you may add boil'd currans and beaten cinamon,
and leave out nutmeg.
_Otherways of Almond-Paste, and boiled Rice._
Mix all together with some cream, rose-water, sugar, cinamon, yolks
of eggs, salt, some boil'd currans, and butter; close it up and bake
it in puff-paste, ice it, and cast on red and white biskets and
scrape on sugar.
_Otherways a Made Dish of Rice and Paste._
Wash the rice clean, and boil it in cream till it be somewhat thick,
then put it out into a dish, and put to it some sugar, butter, six
or eight yolks of eggs, beaten cinamon, slic't dates, currans,
rose-water, and salt, mix all together, and bake it in puff paste or
short paste, being baked ice it, and cast biskets on it.
_To make a made Dish of Rice, Flour, and Cream._
Take half a pound of rice, dust and pick it clean, then wash it, dry
it, lay it abroad in a dish as thin as you can or dry it in a
temperate oven, being well dried, rub it, and beat it in a mortar
till it be as fine as flour; then take a pint of good thick cream,
the whites of three new laid eggs, well beaten together, and a
little rose-water, set it on a soft fire, and boil it till it be
very thick, then put it in a platter and let it stand till it be
cold, then slice it out like leach, cast some bisket upon it, and so
serve it.
_To make a made Dish of Rice, Prunes, and Raisins._
Take a pound of prunes, and as many raisins of the sun, pick and
wash them, then boil them with water and wine, of each a like
quantity; when you first set them on the fire, put rice flour to
them, being tender boil'd strain them with half a pound of sugar,
and some rose-water, then stir the stuff till it be thick like
leach, put it in a little earthen pan, being cold slice it, dish it,
and cast red and white bisket on it.
_To make a made Dish of Blanchmanger._
Take a pint of cream, the whites of six new laid eggs, and some
sugar; set them over a soft fire in a skillet and stir it
continually till it be good and thick, then strain it, and being
cold, dish it on a puff-paste bottom with a cut cover, and cast
biskets on it.
_A made Dish of Custard stuff, called an Artichock Dish._
Boil custard stuff in a clean scowred skillet, stir it continually,
till it be something thick, then put it in a clean strainer, and let
it drain in a dish, strain it with a little musk or ambergriese,
then bake a star of puff paste on a paper, being baked take it off
the paper, and put it in a dish for your stuff, then have lozenges
also ready baked of puff paste, stick it round with them, and scrape
on fine sugar.
_A made Dish of Butter and eggs._
Take the yolks of twenty four eggs, and strain them with cinamon,
sugar, and salt; then put melted butter to them, some fine minced
pippins, and minced citron, put it on your dish of paste, and put
slices of citron round about it, bar it with puff paste, and the
bottom also, or short paste in the bottom.
_To make a made dish of Curds._
Take some tender curds, wring the wehy from them very well, then put
to them two raw eggs, currans, sweet butter, rose-water, cinamon,
sugar, and mingle all together, then make a fine paste with flour,
yolks of egs, rose-water, & other water, sugar, saffron, and butter,
wrought up cold, bake it either in this paste or in puff-paste,
being baked ice it with rose-water, sugar, and butter.
_To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary
Flowers,_ &c.
Take any of these flowers, pick the best of them, and stamp them in
a stone mortar, then take double refined sugar, and boil it to a
candy height with as much rosewater as will melt it, stir it
continually in the boiling, and being boiled thick, cast it into
lumps upon a pye plate, when it is cold, box them, and keep them all
the year in a stove.
_To make the Portugal Tarts for banquetting._
Take a pound of marchpane paste being finely beaten, and put into it
a grain of musk, six spoonfuls of rose-water, and the weight of a
groat of Orris Powder, boil all on a chaffing dish of coals till it
be something stiff; then take the whites of two eggs, beaten to
froth, put them into it, and boil it again a little, let it stand
till it be cold, mould it, and roul it out thin; then take a pound
more of almond-paste unboil'd, and put to it four ounces of
caraway-seed, a grain of musk, and three drops of oyl of lemons,
roul the paste into small rouls as big as walnuts, and lay these
balls into the first made paste, flat them down like puffs with your
thumbs a little like figs and bake them upon marchpane wafers.
_To make Marchpane._
Take two pounds of almonds blanch't and beaten in a stone mortar,
till they begin to come to a fine paste, then take a pound of sifted
sugar, put it in the mortar with the almonds, and make it into a
perfect paste, putting to it now and then in the beating of it a
spoonful of rose-water, to keep it from oyling; when you have beat
it to a puff paste, drive it out as big as a charger, and set an
edge about it as you do upon a quodling tart, and a bottom of wafers
under it, thus bake it in an oven or baking pan; when you see it is
white, hard, and dry, take it out, and ice it with rose-water and
sugar being made as thick as butter for fritters, to spread it on
with a wing feather, and put it into the oven again; when you see it
rise high, then take it out and garnish it with some pretty conceits
made of the same stuff, slick long comfets upright on it, and so
serve it.
_To make Collops like Bacon of Marchpane._
Take some of your Marchpane paste and work it with red sanders till
it be red, then roul a broad sheet of white marchpane paste, and a
sheet of red paste, three of white, and four of red, lay them one
upon another, dry it, cut it overthwart, and it will look like
collops of bacon.
_To make Almond Bread._
Take almonds, and lay them in water all night, blanch them and slice
them, take to every pound of almonds a pound of fine sugar finely
beat, & mingle them together, then beat the whites of 3 eggs to a
high froth, & mix it well with the almonds & sugar; then have some
plates and strew some flour on them, lay wafers on them and almonds
with edges upwards, lay them as round as you can, and scrape a
little sugar on them when they are ready to set in the oven, which
must not be so hot as to colour white paper; being a little baked
take them out, set them on a plate, then put them in again, and keep
them in a stove.
_To make Almond Bisket._
Take the whites of four new laid eggs and two yolks, beat them
together very well for an hour, then have in readiness a quarter of
a pound of the best almonds blanched in cold water, beat them very
small with rosewater to keep them from oiling, then have a pound of
the best loaf sugar finely beaten, beat it in the eggs a while, then
put in the almonds, and five or six spoonfuls of fine flour, so bake
them on paper, plates, or wafers; then have a little fine sugar in a
piece of tiffany, dust them over as they go into the oven, and bake
them as you do bisket.
_To make Almond-Cakes._
Take a pound of almonds, blanch them and beat them very small in a
little rose-water where some musk hath been steeped, put a pound of
sugar to them fine beaten, and four yolks of eggs, but first beat
the sugar and the eggs well together, then put them to the almonds
and rose-water, and lay the cakes on wafers by half spoonfuls, set
them into an oven after manchet is baked.
_To make Almond-Cakes otherways._
Take a pound of the best Jordan almonds, blanch them in cold water
as you do marchpane, being blanched wipe them dry in a clean cloth,
& cut away all the rotten from them, then pound them in a
stone-motar, & sometimes in the beating put in a spoonful of
rose-water wherein you must steep some musk; when they are beaten
small mix the almonds with a pound of refined sugar beaten and
searsed; then put the stuff on a chafing-dish of coals in a made
dish, keep it stirring, and beat the whites of seven eggs all to
froth, put it into the stuff and mix it very well together, drop it
on a white paper, put it on plates, and bake them in an oven; but
they must not be coloured.
_To make white Ambergriese Cakes._
Take the purest refined sugar that can be got, beat it and searse
it; then have six new laid eggs, and beat them into a froth, take
the froth as it riseth, and drop it into the sugar by little and
little, grinding it still round in a marble mortar and pestle, till
it be throughly moistened, and wrought thin enough to drop on
plates; then put in some ambergriese, a little civet, and some
anniseeds well picked, then take your pie plates, wipe them, butter
them, and drop the stuff on them with a spoon in form of round
cakes, put them into a very mild oven and when you see them be hard
and rise a little, take them out and keep them for use.
_To make Sugar-Cakes or Jambals._
Take two pound of flour, dry it, and season it very fine, then take
a pound of loaf sugar, beat it very fine, and searse it, mingle your
flour and sugar very well; then take a pound and a half of sweet
butter, wash out the salt and break it into bits into the flour and
sugar, then take the yolks of four new laid eggs, four or five
spoonfuls of sack, and four spoonfuls of cream, beat all these
together, put them into the flour, and work it up into paste, make
them into what fashion you please, lay them upon papers or plates,
and put them into the oven; be careful of them, for a very little
thing bakes them.
_To make Jemelloes._
Take a pound of fine sugar, being finely beat, and the yolks of four
new laid eggs, and a grain of musk, a thimble full of caraway seed
searsed, a little gum dragon steeped in rose-water, and six
spoonfuls of fine flour beat all these in a thin paste a little
stiffer then butter, then run it through a butter-squirt of two or
three ells long bigger then a wheat straw, and let them dry upon
sheets of paper a quarter of an hour, then tie them in knots or what
pretty fashion you please, and when they be dry, boil them in
rose-water and sugar; it is an excellent sort of banqueting.
_To make Jambals._
Take a pint of fine wheat flour, the yolks of three or four new laid
eggs, three or four spoonfuls of sweet cream, a few anniseeds, and
some cold butter, make it into paste, and roul it into long rouls,
as big as a little arrow, make them into divers knots, then boil
them in fair water like simnels; bake them, and being baked, box
them and keep them in a stove. Thus you may use them, and keep them
all the year.
_To make Sugar Plate._
Take double refined sugar, sift it very small through a fine searse,
then take the white of an egg, gum dragon, and rose-water, wet it,
and beat it in a mortar till you are able to mould it, but wet it
not to much at the first. If you will colour it, and the colour be
of a watry substance, put it in with the rose-water, if a powder,
mix it with your sugar before you wet it; when you have beat it in
the mortar, and that it is all wet, and your colour well mixt in
every place, then mould it and make it into what form you please.
_To make Muskedines called Rising Comfits or Vissing Comfits._
Take half a pound of refined sugar, being beaten and searsed, put
into it two grains of musk, a grain of civet, two grains of
ambergriese, and a thimble full of white orris powder, beat all
these with gum-dragon steeped in rose-water; then roul it as thin as
you can, and cut it into little lozenges with your iging-iron, and
stow them in some warm oven or stove, then box them and keep them
all the year.
_To make Craknels._
Take half a pound of fine flour dryed and searsed, and as much fine
sugar searsed, mingled with a spoonfull of coriander-seed bruised,
and two ounces of butter rubbed amongst the flour and sugar, wet it
with the yolks of two eggs, half a spoonful of white rose-water, and
two spoonfuls of cream, or as much as will wet it, work the paste
till it be soft and limber to roul and work, then roul it very thin,
and cut them round by little plats, lay them upon buttered papers,
and when they go into the oven, prick them, and wash the tops with
the yolk of an egg, beaten and made thin with rose-water or fair
water; they will give with keeping, therfore before they are eaten
they must be dried in a warm oven to make them crisp.
_To make Mackeroons._
Take a pound of the finest sugar, and a pound of the best
Jordan-almonds, steep them in cold water, blanch them and pick out
the spots: then beat them to a perfect paste in a stone mortar, in
the beating of them put rose-water to them to keep them from oyling,
being finely beat, put them in a dish with the sugar, and set them
over a chafing-dish of coals, stir it till it will come clean from
the bottom of the dish, then put in two grains of musk, and three of
ambergriese.
_To make the Italian Chips._
Take some paste of flowers, beat them to fine powder, and searse or
sift them; then take some gum-dragon steeped in rose-water, beat it
to a perfect paste in a marble mortar, then roul it thin, and lay
one colour upon another in a long roul, roul them very thin, then
cut them overthwart, and they will look of divers pretty colours
like marble.
_To make Bisket Bread._
Take a pound of sugar searsed very fine, a pound of flour well
dryed, twelve eggs and but six whites, a handful of caraway-seed,
and a little salt; beat all these together the space of an hour,
then your oven being hot, put them into plates or tin things, butter
them and wipe them, a spoonful into a plate is enough, so set them
into the oven, and make it as hot as to bake them for manchet.
_To make Bisquite du Roy._
Take a pound of fine searsed sugar, a pound of fine flour, and six
eggs, beat them very well, then put them all into a stone mortar,
and pound them for the space of an hour and a half, let it not stand
still, for then it will be heavy, and when you have beaten it so
long a time, put in halfe an ounce of anniseed; then butter over
some pie plates, and drop the stuff on the plate as fast as two or
three can with spoons, shape them round as near as you can, and set
them into an oven as hot as for manchet, but the less they are
coloured the better.
_Bisquite du Roy otherways._
Take to a pound of flour a pound of sugar, and twelve new laid eggs,
beat them in a deep dish, then put to them two grains of musk
dissolved, rose-water, anniseed, and coriander-seed, beat them the
space of an hour with a wooden spatter; then the oven being ready,
have white tin molds butter'd, and fill them with this Bisquite,
strow double refined sugar in them, and bake them when they rise out
of the moulds, draw them and put them on a great pasty-plate or
pye-plate, and dry them in a stove, and put them in a square lattin
box, and lay white papers betwixt every range or rank, have a
padlock to it, and set it over a warm oven, so keep them, and thus
for any kind of bisket, mackeroons, marchpane, sugar plates, or
pasties, set them in a temperate place where they may not give with
every change of weather, and thus you may keep them very long.
_To make Shell Bread._
Take a quarter of a pound of rice flour, a quarter of a pound of
fine flour, the yolks of four new laid eggs, and a little
rose-water, and a grain of musk; make these into a perfect paste,
then roul it very thin and bake it in great muscle-shells, but first
roast the shells in butter melted where they be baked, boil them in
melted sugar as you boil a simmel, then lay them on the bottom of a
wooden sieve, and they will eat as crisp as a wafer.
_ To make Bean Bread._
Take two pound of blanched almonds and slice them, take to them two
pound of double refined sugar finely beaten and searsed, five whites
of eggs beaten to froth, a little musk steeped to rose-water and
some anniseeds, mingle them all together in a dish, and bake them on
pewter-plates buttered, then afterwards dry them and them.
_To make Ginger-Bread._
Take a pound of Jordan Almonds, and a penny manchet grated and
sifted and mingled among the almond paste very fine beaten, an ounce
of slic't ginger, two thimble fuls of liquoras and anniseed in
powder finely searsed, beat all in a mortar together, with two or
three spoonfuls of rose-water, beat them to a perfect paste with
half a pound of sugar, mould it, and roul it thin, then print it and
dry it in a stove, and guild it if you please.
Thus you may make gingerbread of sugar plate, putting sugar to it as
abovesaid.
_To make Ipocras._
Take to a gallon of wine, three ounces of cinamon, two ounces of
slic't ginger, a quarter of an ounce of cloves, an ounce of mace,
twenty corns of pepper, an ounce of nutmegs, three pound of sugar,
and two quarts of cream.
_Otherways._
Take to a pottle of wine, an ounce of cinamon, an ounce of ginger,
an ounce of nutmegs, a quarter of an ounce of cloves, seven corns of
pepper, a handful of rosemary-flowers, and two pound of sugar.
_To make excellent Mead much commended._
Take to every quart of honey a gallon of fair spring water, boil it
well with nutmeg and ginger bruised a little, in the boiling scum it
well, and being boil'd set it a cooling in severall vessels that it
may stand thin, then the next day put it in the vessel, and let it
stand a week or two, then draw it in bottles.
If it be to drink in a short time you may work it as beer, but it
will not keep long.
Or take to every gallon of water, a quart of honey, a quarter of an
ounce of mace, as much ginger and cinnamon, and half as much cloves,
bruise them, and use them as abovesaid.
_Otherways._
Take five quarts and a pint of water, warm it, and put to it a quart
of honey, and to every gallon of liquor one lemon, and a quarter of
an ounce of nutmegs; it must boil till the scum rise black, and if
you will have it quickly ready to drink, squeeze into it a lemon
when you tun it, and tun it cold.
_To make Metheglin._
Take all sorts of herbs that are good and wholesome as balm, mint,
rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and
such other field herbs, half a handful of each, boil and strain
them, and let the liquor stand till the next day, being setled take
two gallons and a half of honey, let it boil an hour, and in the
boiling scum it very clean, set it a cooling as you do beer, and
when it is cold, take very good barm and put it into the bottom of
the tub, by a little & a little as to beer, keeping back the thick
setling that lieth in the bottom of the vessel that it is cooled in;
when it is all put together cover it with a cloth and let it work
very near three days, then when you mean to put it up, skim off all
the barm clean, and put it up into a vessel, but you must not stop
the vessel very close in three or four days, but let it have some
vent to work; when it is close stopped you must look often to it,
and have a peg on the top to give it vent, when you heare it make a
noise as it will do, or else it will break the vessel.
Sometimes make a bag and put in good store of slic't ginger, some
cloves and cinamon, boil'd or not.
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