then strain it and boil it in a Pipkin with some Currans, and a Blade or
two of Mace, and a little Salt; when it is well boiled, take it off, and
put in the Yolks of two or three new laid Eggs beaten with Rosewater,
then set it on a soft fire, and stir it that it curd not, then sweeten
it with Sugar, and put in a little Nutmeg.
70. _To make Cakes without Fruit._
Take four pounds of fine Flower, rub into it one pound of Butter very
well, then take warmed Cream, and temper it with Ale yest, so mix them
together, and make them into a Paste, put in a little Rosewater, and
several Spices well beaten, let it lie by the fire till the Oven heat,
and when you make it up, knead into it half a pound of Caraway Comfits,
and three quarters of a pound of Bisket-Comfits, make it up as fast as
you can, not too thick, nor cut it too deep, put it into a hoop well
butter'd, and wash it over with the White of an Egg, Rosewater, and
Sugar, and strew it with some Comfits; do not bake it too much.
71. _A Sack Posset without Milk._
Take thirteen Eggs and beat them very well, and while they are beating,
take a quart of Sack, half a pound of fine Sugar, and a Pint of Ale, and
let them boil a very little while, then put these Eggs to them, and stir
them till they be hot, then take it from the fire, and keep it stirring
a while, then put it into a fit Bason, and cover it close with a Dish,
then set it over the fire again till it arise to a Curd; then serve it
in with some beaten spice.
72. _A very fine Cordial._
One Ounce of Syrrop of Gilly-flowers, one dram of Confection of
Alkermes, one Ounce and a half of Burrage-water, the like of Mint-water,
one Ounce of Dr. _Mountsford's_ water, as much of Cinamon water mixed
together.
73. _The best way to preserve Goosberries green and whole._
Pick them clean and put them into water as warm as milk, so let them
stand close covered half an hour, then put them into another warm water
and let them stand as long, and so the third time, till you find them
very green; then take their weight in fine Sugar, and make a Syrrop,
then put them in, and let them boil softly one hour; then set them by
till the next day, then heat them again, so do twice, then take them
from that Syrrop and make a new Syrrop and boil them therein, till you
find they be enough.
74. _To make the Orange Pudding._
Take the rind of a small one pared very thin, and boiled in several
waters, and beaten very fine in a Mortar, then put to it four Ounces of
fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs,
and a little Salt, beat it together in the Mortar till the Oven heats,
and so butter a dish and bake it, but not too much; strew Sugar on it
and serve it to the Table, Bake it in Puff-past.
75. _To make French Bread._
Take half a Bushel of fine Flower, ten Eggs, one pound and a half of
fresh Butter, then put in as much Yest as you do into Manchet, temper it
with new milk pretty hot, and let it lie half an hour to rise, then make
it into Loaves or Rolls, and wash it over with an Egg beaten with Milk;
let not your Oven be too hot.
76. _To make a made dish._
Take four Ounces of sweet Almonds blanched, and beaten with Rosewater,
strain them into some Cream, then take Artichoke bottoms boiled tender,
and some boiled Marrow, then boil a quart of Cream with some Rosewater
and Sugar to some thickness, then take it off, and lay your Artichokes
into a Dish, and lay the Marrow on them, then mix your Almond Cream, and
the other together, and poure it over them, and set it on Coals till you
serve it in.
77. _To make a Cake with Almonds._
Take one pound and half of fine Flower, of Sugar twelve Ounces beaten
very fine, mingle them well together, then take half a pound of Almonds
blanched, and beaten with Rosewater, mingle all these with as much Sack
as will work it into a Paste, put in some Spice, some Yest, and some
plumped Currans with some Butter, and a little salt, to make it into a
Cake and bake it.
78. _To make a Sillibub._
Take a Limon pared and sliced very thin, then cover the bottom of your
Sillibub Pot with it, then strew it thick with fine Sugar, then take
Sack or white Wine, and make a Curd with some Milk or Cream, and lay it
on the Limon with a Spoon, then whip some Cream and Whites of Eggs
together, sweetened a little, and cast the Froth thereof upon your
Sillibub, when you lay in your Curd, you must lay Sugar between every
Lay.
79. _To make fine Water-Gruel._
Take the best Oatmeal beaten, and steep it in water all night, the next
day strain it, and boil it with a Blade of Mace, and when it is enough,
put in some Raisins and Currans which have been infused in a Pot (in a
Pot of seething Water) and a little Wine, a little Salt, a little Sugar,
and so eat it.
80. _To make Limon Cream._
Take a quart of Cream, keep it stirring on the fire until it be blood
warm, then take the Meat of three Limons sweetened well with Sugar, and
a little Orange Flower water, sweeten them so well that they may not
turn the Cream, then stir them into the Cream, on the fire with some
yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of
Eggs, makes a fine Cawdle for a sick body.
81. _To make rare Cakes with Almonds._
Take two Pounds and an half of blanched Almonds beaten fine with
Rosewater, mix them with a Pound and three quarters of fine Sugar and
some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let
them stand a little, then set them on a Chafing-dish of Coals, and dry
them a little, stirring them all the while, then take half a Peck of
Flower, put into it a little salt, three Pints of Ale-Yest, have in
readiness your Cream lukewarm, strain your Yest, and put into it six
spoonfuls of Sack, put in Spice into your Flower, and make all these
into a stiff Paste with the Cream, work it well and lay it by the fire
to rise one hour, then work into your Paste two pounds and a quarter of
fresh Butter; pull your Paste in pieces three times, then strew in a
pound of Caraway Comfits, and make this Paste into five Cakes, lay them
upon buttered Plates or double Papers, then strew Caraway Comfits on the
top and double refined Sugar; one hour will bake them sufficiently.
82. _To make_ Shrewsbury _Cakes._
Take four pounds of Flower, two pounds of Butter, one pound and an half
of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater,
make a hole in the Flower, and put the Eggs into it when they are
beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and
then mix them with the Eggs and Flower, then make them into thin round
Cakes, and put them into an Oven after the Houshold Bread is drawn; this
quantity will make three dozen of Cakes.
83. _To make Goosberry Wine._
Bruise ripe Goosberries with an Apple-Beater, but do not beat them too
small, then strain them through a hair strainer, and put your Juice into
an earthen Pot, keep it covered four or five days till it be clear, then
draw it out into another Vessel, letting it run into a hair sieve, stop
it close, and let it stand one fortnight, then draw it out into quart
Bottles, putting one Pound of Sugar into eight Bottles, stop them up
close, and in a week or fortnights time you may drink them.
84. _To make Damson Wine._
Take four Gallons of Water and put to every Gallon of Water four Pounds
of Malaga Raisins, and half a Peck of Damsons.
Put the Raisins and Damsons into a Vessel without a head, cover the
Vessel and let them steep six days, stirring them twice every day; then
let them stand as long without stirring, then draw the Wine out of the
Vessel, and colour it with the infused juice of Damsons sweetened with
Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a
fortnight, and then bottle it up.
85. _To pickle Cucumbers the very best way._
Take those you mean to pickle, and lay them in water and salt three or
four days, then take a good many great Cucumbers, and cut the outsides
of them into water, for the insides will be too pappy, boil them in that
Water, with Dill seeds and Fennel seeds, and when it is cold, put to it
some salt, and as much of Vinegar as will make it a strong Pickle, then
take them out of the Water and Salt, and pour this Liquor over them, so
let them stand close covered for a fortnight or three weeks.
Then pour the Pickle from them and boil it, and when it is cold add to
it some more Vinegar, and put it to them again, so let them stand one
Month longer, and now and then when you see occasion, boil it again, and
when it is cold, put it to them, and every time you boil it, put some
Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top,
and after the first fortnight when you boil it, put in some whole
Pepper and some whole Cloves and Mace, and always put the Liquor cold
over them.
86. _To make the best Orange Marmalade._
Take the Rinds of the deepest coloured Oranges, boil them in several
Waters till they are very tender, then mince them small, and to one
pound of Oranges, take a Pound of Pippins cut small, one Pound of the
finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water
over the fire, and scum it, then put in your Pippins, and boil them till
they are very clear, then put in the Orange Rind, and boil them
together, till you find by cooling a little of it, that it will jelly
very well, then put in the Juice of two Oranges, and one Limmon, and
boil it a little longer; and then put it up in Gally-pots.
87. _To preserve White Quinces._
Take the fairest you can get, and coddle them very tender, so that a
straw may go through to the Core, then core them with a scoop or small
knife, then pare them neatly, and weigh them, to every pound of
Quinces, take one pound of double refined Sugar, and a Pint of the
Water wherein thin slices of Pippins have been boiled; for that is of a
Jellying quality, put your Sugar to the Pippin water, and make a Sirrup,
and scum it, then put in your Quinces, and boil them very quick, and
that will keep them whole and white, take them from the fire sometimes
and shake them gently, keep them clean scummed, when you perceive them
to be very clear, put them into Gally-pots or Glasses, then warm the
Jelly and put it to them.
88. _To make Conserve of Red Roses._
Take their Buds and clip off the Whites, then take three times their
weight in Sugar double refin'd; beat the Roses well in a Mortar, then
put in the Sugar by little and little, and when you find it well
incorporated, put it into Gally-pots, and cover it with Sugar, and so it
will keep seven years.
89. _To make plain Bisket-Cakes._
Take a Pottle of Flower, and put to it half a pound of fine Sugar, half
an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of
Yest, then boil a Pint of Water or little more, put into it a quarter
of a Pound of Butter or a little more, let it stand till it be cold,
then temper them together till it be as thick as Manchet, then let it
lie a while to rise, so roul them out very thin, and prick them, and
bake them in an Oven not too hot.
90. _To make Green Paste of Pippins._
Take your Pippins while they be green, and coddle them tender, then peel
them, and put them into a fresh warm Water, and cover them close, till
they are as green as you desire. Then take the Pulp from the Core, and
beat it very fine in a Mortar, then take the weight in Sugar, and wet it
with Water, and boil it to a Candy height, then put in your Pulp, and
boil them together till it will come from the bottom of the Skillet,
then make it into what form you please, and keep them in a stove.
91. _To make Paste of any Plumbs._
Take your Plumbs, and put them into a Pot, cover them close, and set
them into a Pot of seething Water, and so let them be till they be
tender, then pour forth their Liquor, and strain the Pulp through a
Canvas strainer, then take to half a Pound of the Pulp of Plumbs half a
Pound of the Pulp of Pippins, beat them together, and take their weight
in fine Sugar, with as much Water as will wet it, and boil it to a Candy
height; then put in your Pulp, and boil them together till it will come
from the bottom of the Posnet, then dust your Plates with searced Sugar,
and so keep them in a Stove to dry.
92. _To make Almond Ginger-Bread._
Take a little Gum-Dragon and lay it in steep in Rosewater all night,
then take half a Pound of Jordan Almonds blanched and beaten with some
of that Rosewater, then take half a pound of fine Sugar beaten and
searced, of Ginger and Cinamon finely searced, so much as by your taste
you may judge to be fit; beat all these together into a Paste, and dry
it in a warm Oven or Stove.
93. _To make Snow Cream._
Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two
of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off
the Rod into a Dish, in the which you have first fastened half a Manchet
with some Butter on the bottom, and a long Rosemary sprig in the
middle; when you have all cast the Snow on the dish, then garnish it
with several sorts of sweet-meats.
94. _To preserve Oranges and Limons that they shall have a Rock Candy on
them in the Syrrup._
Take the fairest and cut them in halves, or if you will do them whole,
then cut a little hole in the bottom, so that you may take out all the
meat, lay them in water nine days, shifting them twice every day, then
boil them in several Waters, till a straw will run through them, then
take to every Pound of Orange or Limon one Pound of fine Sugar, and one
quart of Water, make your Syrrup, and let your Oranges or Limons boil a
while in it, then let them stand five or six days in that Syrrup, then
to every Pound, put one Pound more of Sugar into your Syrrup, and boil
your Oranges till they be very clear, then take your Oranges out, and
boil your Syrrup almost to Candy, and put to them.
95. _To make Sugar Plate._
Take a little Gum-Dragon laid in steep in Rosewater till it be like
Starch, then beat it in a Mortar with some searced Sugar till it come
to a perfect Paste, then mould it with Sugar, and make it into what form
you please, and colour some of them, lay them in a warm place, and they
will dry of themselves.
96. _To make Artificial Walnuts._
Take some of your Sugar Plate, print it in a Mould fit for a Walnut
Kernel, yellow it over with a little Saffron, then take searced Cinamon
and Sugar, as much of the one as the other, work it in Paste with some
Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould
for a Walnut shell, and when they are dry, close them together over the
shell with a little of the Gum water.
97. _To make short Cakes._
Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your
Butter, and let it cool a little, then take as much fine Flower as you
think will serve, mingle it with the Butter and Yest, and as much
Rosewater and Sugar as you think fit, and if you please, some Caraway
Comfits, so bake it in little Cakes; they will last good half a year.
98. _To preserve red Roses, which is as good and effectual as any
Conserve, and made with less trouble._
Take Red Rose Buds clipped clean from their Whites one pound, put them
into a Skillet with four Quarts of Water, Wine measure, then let them
boil very fast till three Quarts be boiled away, then put in three
pounds of fine Sugar, and let it boil till it begins to be thick, then
put in the Juice of a Limon, and boil it a little longer, and when it is
almost cold, put it into Gally-Pots, and strew them over with searced
Sugar, and so keep them so long as you please, the longer the better.
99. _A fine Cordial Infusion._
Take the flesh of a Cock Chick cut in small pieces, and put into a Glass
with a wide Mouth, put to it one Ounce of Harts-horn, half an Ounce of
Red Coral prepared, with a little large Mace, and a slice or two of
Limon, and two Ounces of White Sugar-Candy, stop the Glass close with a
Cork, and set it into a Vessel of seething Water, and stuff it round
with Hay that it jog not; when you find it to be enough, give the sick
Party two spoonfuls at a time.
100. _For a Cough of the Lungs._
Take two Ounces of Oil of sweet Almonds newly drawn, three spoonfuls of
Colts-foot Water, two spoonfuls of Red Rose-Water, two Ounces of white
Sugar-Candy finely beaten; mingle all these together, and beat it one
hour with a spoon, till it be very white; then take it often upon a
Licoras stick. This is very good.
101. _To preserve Grapes._
Take your fairest white Grapes and pick them from the stalks, then stone
them carefully, and save the Juice, then take a pound of Grapes, a pound
of fine Sugar, and a pint of water wherein sliced Pippins have been
boiled, strain that water, and with your Sugar and that make a Syrup,
when it is well scummed put in your Grapes, and boil them very fast, and
when you see they are as clear as glass, and that the Syrup will jelly,
put them into Glasses.
102. _To make Collops of Bacon in Sweet-meats._
Take some Marchpane Paste, and the weight thereof in fine Sugar beaten
and searsed, boil them on the fire, and keep them stirring for fear
they burn, so do till you find it will come from the bottom of the
Posnet, then mould it with fine Sugar like a Paste, and colour some of
it with beaten Cinnamon, and put in a little Ginger, then roll it broad
and thin, and lay one upon another till you think it be of a fit
thickness and cut it in Collops and dry it in an Oven.
103. _To make Violet Cakes._
Take them clipped clean from the whites and their weight in fine Sugar,
wet your Sugar in fair water, and boil it to a Candy height, then put in
your Violets, and stir them well together, with a few drops of a Limon,
then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them
in what form you please; do not let them boil, for that will spoil the
colour: Thus you may do with any Herb or Flower, or with any Orange or
Limon Pill, and, if you like it, put in a little Musk or Ambergreece.
104. _To preserve white Damsons._
Take to every pound one pound of fine Sugar and a quarter of a pint of
fair water, make your Syrup and scum it well, then take it from the
fire, and when it is almost cold put in your Damsons, and let them
scald a little, then take them off a while, and then set them on again;
when you perceive them to be very clear, put them into Pots or Glasses.
105. _To make a very good Cake._
Take a peck of Flower, four pound of Currans well washed, dryed and
picked, four pounds of Butter, one pound of Sugar, one ounce of
Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in
Rosewater, the next day strain it out, then take one pint and an half of
good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the
butter into the warmed Cream, put the rest into the Flower in pieces,
then wet your Flower with your Cream, and put in your Currans, and a
little Salt, and four or five spoonfuls of Caraway-Comfits and your
Spice, mix them all and the Yest well together, and let it lie one hour
to rise, then make it up and Bake it in a Pan buttered: It may stand two
hours.
106. _To make Paste Royal._
Take Quince Marmalade almost cold, and mould it up with searced Sugar to
a Paste, them make it into what form you please and dry them in a Stove.
107. _To make Paste of Pippins coloured with Barberries._
Take the Pulp of Codled Pippins, and as much of the Juice of Barberries
as will colour it, then take the weight of it in fine Sugar, boil it to
a Candy height, with a little water, then put in your Pulp beaten very
well in a mortar, boil it till it come from the bottom of the Posnet,
then dust your Plate with Sugar, and drop them thereon, and dry them in
a Stove or warm Oven.
108. _To preserve Barberries._
Take one Pound of stoned Barberries and twice their weight in fine
Sugar, then strip two or three handfuls of Barberries from their stalks,
and put them into a Dish with as much Sugar as Barberries, over a
Chafing dish of Coals, when you see they are well plumped, strain them,
then wet your other Sugar with this, and no Water, boil it and scum it,
and then put in your stoned Barberries, and boil them till they are very
clear.
109. _To make Jelly of Currans or of any other Fruit._
Take your Fruit clean picked from the stalks, and put them into a long
Gally-pot, and set it into a Kettle of Water close covered; keep the
Water boiling till you find the Fruit be well infused, then pour out the
clearest, and take the weight of it in fine Sugar, wet your Sugar with
Water, and boil it to a Candy height, then put in your clear Liquor, and
keep it stirring over a slow fire till you see it will jelly, but do not
let it boil; the Pulp which is left of the Liquor, you may make Paste of
if you please, as you do the Pippin Paste before named.
110. _To make a Goosberry Fool._
Take a Pint and an half of Goosberries clean picked from the stalks, put
them into a Skillet with a Pint and half of fair Water, scald them till
they be very tender, then bruise them well in the Water, and boil them
with a Pound and half of fine Sugar till it be of a good thickness, then
put to it the Yolks of six Eggs and a Pint of Cream, with a Nutmeg
quartered, stir these well together till you think they be enough, over
a slow fire, and put it into a Dish, and when it is cold, eat it.
111. _To make perfumed Lozenges._
Take twelve Grains of Ambergreece, and six grains of Musk, and beat it
with some Sugar plate spoken of before, then roule it out in thin Cakes,
and make them into what form you please, you may make them round like a
Sugar Plumb, and put a Coriander seed in each of them, and so they will
be fine Comfits, and you may make them into Lozenges to perfume Wine
with.
112. _To Candy Eryngo Roots._
Take the Roots new gathered, without Knots or Joints, wash them clean,
and boil them in several Waters till they are very tender, then wash
them well, and dry them in a Cloth, slit them, and take out the Pith,
and braid them in Braids as you would a Womans Hair, or else twist them,
then take twice their weight in fine Sugar, take half that Sugar, and to
every Pound of Sugar, one quarter of a pint of Rosewater and as much
fair water, make a syrup of it, and put in your roots and boil them, and
when they are very clear, wet the rest of the Sugar with Rosewater, and
boil it to a Candy height, then put in the Roots and boil them, and
shake them, and when they be enough, take them off, and shake them till
they are cold and dry, then lay them upon Dishes or Plates till they are
throughly dry, and then put them up; thus you may do Orange or Limon, or
Citron Pill, or Potato Roots.
113. _To preserve Goosberries._
Take your Gooseberries, and stone them, then take a little more than
their weight in fine Sugar, then with as much Water as will melt the
Sugar, boil it and scum it, then put in your Goosberries, and boil them
apace till they be clear, then take up your Goosberries, and put them
into Glasses, and boil the Syrup a little more, and put over them.
114. _To make Leach and to colour it._
Take one Ounce of Isinglass and lay it in Water four and twenty hours,
changing the Water three or four times, then take a quart of new Milk,
boiled with a little sliced Ginger and a stick of Cinamon, one spoonful
of Rosewater, and a quarter of a Pound of Sugar, when it hath boiled a
while, put in the Isinglass, and boil it till it be thick, keeping it
always stirring, then strain it, and keep it stirring, and when it is
cold, you may slice it out, and serve it upon Plates; you may colour it
with Saffron, and some with Turnsole, and lay the White and that one
upon another, and cut it, and it will look like Bacon; it is good for
weak people, and Children that have the Rickets.
115. _To take away the Signs of the Small Pox._
Take some Spercma-ceti, and twice so much Virgins Wax, melt them
together and spread it upon Kids Leather, in the shape of Mask, then lay
it upon the Face, and keep it on night and day, it is a very fine
Remedy.
116. _For Morphew, or Freckles, and to clear the Skin._
Take the Blood of any Fowl or Beast, and wipe your Face all over with it
every night when you go to bed for a fortnight together, and the next
day wash it all off with White Wine, and white Sugar Candy, and
sometimes hold your face over the smoke of Brimstone for a while, and
shut your eyes, if you add the Juice of a Limon to the white Wine, it
will be the better.
117. _To make Almond Butter to look white._