Take 2 pound of fine flour 3 quarters of a pound of fresh butter a
pound of Sugar both these put into the flour dry (the butter in many
small pieces) 7 yolkes and but 3 eggs more which put into the 7 with
their whites also and beat them very well together with 4 spoonfulls
of Sack and as much rosewater first steeping in the Sack and rosewater
6 pennyworth of saffron some nutmegs grated then take half a pint of
cream boyled and cool’d again then take a pint and quarter of very
good ale yest and mingle it with the cream eggs and spices sack and
rosewater, warming it altogether milk warm keeping it stiring while you
warm it & when warm pour it into your flour, covering it over lightly
with the flour & so let it stand a quarter of an hour close cover’d
then mingle it all very well together and add thereto a pound and a
half of carraway comfits w^{ch} when all very well mix’d put into a
paper hoop & set it in an oven prepared for it 3 quarters of an hour
for if it stand to long it will run abroad & be heavy.
346. _The Lady Marquess of Worcester’s Re^{ct} to sugar all Sorts of
Sharpe Fruits or Herbs to dry or Flowers._
Take the whites of eggs and beat them to a froth and when the froth is
high dipe your fruits herbs or flowers and have some fine sugar double
searched and while they are wet with the froth dipe in your herbs
fruits or flowers into your sugar your fruit must be spent but your
herbs and flowers will keep all the year.