large Mace, boil it half an hour, and let it stand till it be cold, then
take a Pound of sweet Almonds blanched, and beaten with Rosewater very
fine, so strain them with this Water many times, till you think the
virtue is out of them, and that it be a thick Almond Milk, then put it
into a Skillet, and make it boiling hot, that it simper, then take a
spoonful of the Juice of a Limon, and put into it, stirring of it in,
and when you perceive it ready to turn, then take it from the fire, and
take a large fine Cloth, and cast your Liquor all over the Cloth with a
Ladle, then scrape it altogether into the middle with a Spoon, then tie
it hard with a Packthred, so let it hang till the next morning, then put
in a Dish, and sweeten it with Rosewater and Sugar, put a little
Ambergreece if you please.
118. _For the Ptisick._
Take a Pottle of small Ale, one Pound of Raisins of the Sun stoned, with
a little handful of Peniroyal, boil these together, and add a little
Sugar-candy to it, and take five or six spoonfuls at a time four or five
times in a day for a good while.
119. _Marmalade of Apricocks._
Take the ripest and stone them and pare them, and beat them in a Mortar,
then boil the Pulp in a Dish over a Chafing-dish of Coals, till it be
somewhat dry, then take the weight in fine Sugar, and boil it to a Candy
height, with some Rosewater, then put in your Pulp, and boil them
together till it will come from the bottom of the Skillet, and always
keep it stirring, for fear it burn, then put it into Glasses.
120. _Syrup of Turneps._
Take of the best and pare them, and bake them in a Pot, then take the
clear Juice from them, and with the like weight in fine Sugar make it
into a Syrup, and a little Licoras to it, and take it often.
121. _To make a good Jelly._
Take a lean Pig, dress it clean, and boil it in a sufficient quantity of
Fair Water, with four Ounces of green Licoras scraped and bruised,
Maidenhair two handfuls, Colts-foot one handful, Currans half a Pound,
Dates two Ounces stoned and sliced, Ivory one Ounce, Hartshorn one
Ounce, boil these to a strong Jelly, and strain it, and take off the
Fat, then put to it half a Pound of Sugar, and half a Pint of white
Wine, and so eat it at your pleasure.
122. _A most excellent Cordial proved by very many._
Take three Grains of East Indian Bezoar, as much of Ambergreece, powder
them very fine with a little Sugar, and mingle it with a spoonful and
half of the Syrup of the juice of Citrons, one Spoonful of Syrup of
Clovegilliflowers, and one spoonful of Cinamon Water, so take it warmed.
123. _To make the black Juice of Licoras._
Take two Gallons of running Water, three handfuls of unset Hysop, three
pounds and half of Licoras scraped, and dried in the Sun and beaten,
then cover it close, and boil it almost a whole day in the Water, when
it is enough, it will be as thick as Cream, then let it stand all night,
the next morning strain it, and put it in several Pans in the Sun to
dry, till it work like wax, then mould it with White Sugar Candy beaten
and searced, then print it in little Cakes, and print them with Seals,
and dry them.
124. _To make Marchpane._
Take two Pounds of Jordan Almonds, blanch and beat them in a Mortar with
Rosewater, then take one Pound and half of Sugar finely searced, when
the Almonds are beaten to a fine Paste with the Sugar, then, take it out
of the Mortar, and mould it with searced Sugar, and let it stand one
hour to cool, then roll it as thin as you would do for a Tart, and cut
it round by the Plate, then set an edge about it, and pinch it, then set
it on a bottom of Wafers, and bake it a little, then Ice it with
Rosewater and Sugar, and the White of an Egg beaten together, and put it
into the Oven again, and when you see the Ice rise white and high, take
it out, and set up a long piece of Marchpane first baked in the middle
of the Marchpane, stick it with several sorts of Comfits, then lay on
Leaf-gold with a Feather and the White of an Egg beaten.
125. _To preserve Green Pippins._
Scald some green Pippins carefully, then peel them, and put them into
warm water, and cover them, and let them stand over a slow fire till
they are as green as you would have them, and so tender as that a straw
may run through them, then to every pound of Apples, take one pound of
fine Sugar, and half a pint of water, of which make a Syrup, and when
you have scumm'd it clean, put in your Apples, and let them boil a
while, then set them by till the next day, then boil them throughly, and
put them up.
126. _To preserve Peaches._
Take your Peaches when you may prick a hole through them, scald them in
fair water and rub the Fur off from them with your Thumb, then put them
in another warm water over a slow fire, and cover them till they be
green, then take their weight in fine Sugar and a little water, boil it
and scum it, then put in your Peaches, and boil them till they are
clear, so you may do green Plumbs or green Apricocks.
127. _Marmalade of Damsons._
Take two Pounds of Damsons, and one Pound of Pippins pared and cut in
pieces, bake them in an Oven with a little sliced Ginger, when they are
tender, poure them into a Cullender, and let the Syrup drop from them,
then strain them, and take as much sugar as the Pulp doth weigh, boil it
to a Candy height with a little water, then put in your Pulp, and boil
it till it will come from the bottom of the Skillet, and so put it up.
128. _Marmalade of Wardens._
Bake them in an earthen pot, then cut them from the Core and beat them
in a Mortar, then take their weight in fine Sugar, and boil it to a
Candy height with a little beaten Ginger, and boil it till it comes from
the bottom of the Posnet; and so do with Quinces if you please.
129. _Marmalade of green Pippins to look green._
Scald them as you do to preserve, then stamp them in a Mortar, and take
their weight in fine Sugar, boil it to a Candy height with a little
water, then boil it and the Pulp together, till it will come from the
bottom of Posnet.
130. _To preserve green Walnuts._
Take them and steep them all night in water, in the morning pare them
and boil them in fair water till they be tender, and then stick a Clove
into the head of each of them, then take one Pound and half of Sugar to
every pound of Walnuts, and to every pound of Sugar one Pint of
Rosewater, make a Syrup of it, and scum it, then put in your Walnuts,
and boil them very leasurely till they are enough; then put in a little
Musk or Ambergreece with a little Rosewater, and boil them a little
more, and put them up; it is a very good Cordial, and will keep seven
years or more.
131. _To dry old Pippins._
Pare them, and bore a hole through them with a little Knife or Piercer,
and cut some of them in halves, take out the Cores of them as you cut
them, then put them into a Syrup of Sugar and water, as much as will
cover them in a broad preserving Pan, let them boil so fast as may be;
taking them sometimes from the fire, scumming them clean; when you
perceive your Apples clear, and Syrup thick, then take them up, and set
them into a warm Oven from the Syrup, all night, the next morning turn
them, and put them in again, so do till they are dry; if you please to
glister some of them, put them into your Candy-pot but one night, and
lay them to dry the next day, and they will look like Crystal.
132. _To preserve Bullace as green as grass._
Take them fresh gathered, and prick them in several places, scald them
as you do your green Peaches, then take their weight in fine sugar, and
make a Syrup with a little water, then put in your Bullace, and boil
them till they be very clear, and the Syrup very thick.
133. _To preserve Medlars._
Take them at their full growth, pare them as thin as you can, prick them
with your Knife, and parboil them reasonable tender, then dry them with
a Cloth, and put to them as much clarified sugar as will cover them; let
them boil leisurely, turning them often, till they have well taken the
sugar, then put them into an earthen Pot, and let them stand till the
next day, then warm them again half an hour; then take them up and lay
them to drain, then put into that Syrup half a pint of water wherein
Pippins have been boiled in slices, and a quarter of a Pound of fresh
sugar, boil it, and when it will jelly, put it to the Medlars in
Gallipots or Glasses.
134. _To make Conserve of Violets._
Take a pound clean cut from the whites, stamp them well in a Mortar, and
put to them two or three Ounces of white Sugar-Candy, then take it out
and lay it upon a sleeked Paper, then take their weight in fine sugar,
and boil it to a Candy height with a little water, then put in your
Violets, and a little Juice of Limon, and then let them have but one
walm or two over the fire, stirring it well; then take it off; and when
it is between hot and cold, put it up, and keep it.
135. _To cast all kinds of shapes, what you please, and to colour them._
Take half a pound of refined Sugar, boil it to a Candy height with as
much Rosewater as will melt it, then take moulds made of Alabaster, and
lay them in water one hour before you put in the hot Sugar, then when
you have put in your Sugar turn the mould about in your hand till it be
cool, then take it out of the mould, and colour it according to the
nature of the Fruit you would have it resemble.
136. _To dry Pears without Sugar._
Pare them, and leave the stalks and pipps on them, then bake them in an
earthen pot with a little Claret Wine, covered, then drain them from the
Syrup, and dry them upon Sieves in a warm Oven, turning them morning and
evening, every time you turn them hold them by the stalk and dip them in
the Liquor wherein they were baked and flat them every time a little.
If you do them carefully they will look very red and clear and eat
moist, when they are dry put them up.
137. _To make Rasberry Wine._
Take Rasberries and bruise them with the back of a spoon, and strain
them, and fill a bottle with the juyce, stop it, but not very close, let
it stand four or five days, then pour it from the Grounds into a Bason,
and put as much White-wine or Rhenish as your juyce will well colour,
then sweeten it with Loaf Sugar, then bottle it and keep it, and when
you drink it you may perfume some of it with one of the Lozenges spoken
of before.
138. _To preserve Oranges in jelly._
Take the thickest rind Oranges, chipped very thin, lay them in water
three or four days, shifting them twice every day, then boil them in
several waters, till you may run a straw through them, then let them lye
in a Pan of water all night, then dry them gently in a Cloth, then take
to every Pound of Oranges one Pound and an half of Sugar, and a Pint of
water, make thereof a syrup; then put in your Oranges, and boil them a
little, then set them by till the next day, and boil them again a
little, and so do for four or five days together, then boil them till
they are very clear, then drain them in a sieve, then take to every
Pound of Oranges one quarter of a Pint of water wherein sliced Pippins
have been boiled into your syrup, and to every quarter of a Pint of that
water, add a quarter of a Pound of fresh Sugar, boil it till it will
jelly, then put your Oranges into a Pot or a Glass, and put the jelly
over them; you may if you please, take all the Meat out of some of your
Oranges at one end, and fill it with preserved Pippin, and if you put in
a little Juice of Orange and Limon into your Syrup when it is almost
boiled, it will be very fine tasted.
138. [Transcriber's note: so numbered in original] _To make Cristal
Jelly._
Take a Knuckle of Veal and two Calves Feet, lay them in water all night,
then boil them in Spring water, till you perceive it to be a thick
Jelly, then take them out, and let your Jelly stand till it be cold,
then take the clearest, and put it into a Skillet, and sweeten it with
Rosewater and fine Sugar, and a little whole Spice, and boil them
together a little, and so eat it when it is cold.
139. _To make_ China-_Broth._
Take three Ounces of _China_ sliced thin, and three Pints of fair water,
half an ounce of Harts-horn, let it steep together twelve hours, then
put in a Red Cock cut in pieces and bruised, one Ounce of Raisins of the
Sun stoned, one ounce of Currans, one ounce of Dates stoned, one Parsley
root, one Fennel-root, the Pith being taken out, a little Burrage and
Bugloss, and a little Pimpernel, two Ounces of Pearl Barley; boil all
these together till you think they be well boiled, then strain it out.
140. _To make Court Perfumes._
Take three Ounces of Benjamin, lay it all night in Damask Rose buds
clean cut from the white, beat them very fine in a stone Mortar till it
come to a Paste, then take it out and mix it with a dram of Musk finely
beaten, as much Civet, mould them up with a little searced Sugar, and
dry them between Rose Leaves each of them, then dry them very well and
keep them to burn, one at a time is sufficient.
141. _A Syrup for a Cold._
Take Long-wort of the Oak, Sage of _Jerusalem_, Hysop, Colts-foot,
Maidenhair, Scabious, Horehound, one handful of each, four Ounces of
Licoras scraped, two Ounces of Anniseeds bruised, half a pound of
Raisins of the Sun stoned, put these together into a Pipkin with two
quarts of Spring water, let them stand all night to infuse close
stopped, when it is half boiled away, strain it out, and put to it to
every pint of liquor a pound of Sugar and boil it to a Syrup.
142. _To make white Marmalade of Quinces._
Coddle them so tender that a straw may run thorow them, then take grated
Quinces and strain the Juice from them, then slice your scalded Quinces
thin and weigh them, and take a little above their weight in fine Sugar,
wet your Sugar with the raw juice, boil it and scum it, then put in your
sliced Quinces and boil them up quick till they jelly, then put them
into Glasses.
143. _The white juice of Licoras._
Take one pound of Licoras clean scraped, cut it thin and short, and dry
it in an Oven, then beat it fine in a Mortar, then put it into a stone
Jugg, and put thereto of the water of Colts-foot, Scabius, Hysop and
Horehound, as much as will stand four fingers deep above the Licoras,
then set this Jugg, close stopped, into a Kettle of water, and keep the
water boiling, let it be stuffed round with hay that it jog not, let it
stand so four hours, and so do every other day for the space of ten
days; then strain it into a dish, set the dish over boiling water, and
let it vapour away till it be thick, then add to it one pound of fine
Sugar-Candy, the best and whitest you can get, beaten very well, then
put it into several dishes and dry it in the Sun, or in a warm Oven,
beating it often with bone knives till it be stiff, then take as much
Gum Dragon steeped in Rose-water as will make it pliable to your hand,
then make it into little Rolls, and add two grains of Musk or
Ambergreece and a few drops of Oyl of Anniseed, and so make them into
little Cakes, and print them with a Seal and then dry them.
144. _To dry Plumbs naturally._
Take of any sort and prick them and put them into the bottom of a Sieve
dusted with Flower to keep them from sticking, let them stand in a warm
Oven all night, the next morning turn them upon a clean Sieve, and so do
every day till you see that they are very dry.
145. _To dry preserved Pears._
Wash them from their Syrup, then take some fine Sugar and boil it to a
Candy height with a little water, then put in your Pears, and shake them
very well up and down, then lay them upon the bottom of a Sieve, and dry
them in a warm Oven and so keep them.
146. _To make little Cakes with Almonds._
Put into a little Rosewater two grains of Ambergreece, then take a pound
of blanched Almonds and beat them with this Rosewater, then take a Pound
of your finest Sugar, beaten and searced, and when your Almonds are well
beaten, mix some of the Sugar with them, then make your Cakes, and lay
them on Wafer sheets; and when they are half baked, take the rest of the
Sugar, being boiled to a Candy height with a little Rosewater, and so
with a Feather wash them over with this, and let them stand a while
longer.
147. _To make very pretty Cakes that will keep a good while._
Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a
pound of Sugar, and a little Rosewater, with some beaten Spice, and as
much Cream as will work it into a Paste, work it very well and beat it,
then rowl it as thin as possible, and cut them round with a Spur, such
as the Pastry Cooks do use; then fill them with Currans first plumped a
little in Rosewater and Sugar, so put another sheet of Paste over them
and close them, prick them, and bake them but let not your Oven be too
hot; you may colour some of them with Saffron if you please, and some of
them you may ice over with Rosewater and Sugar, and the White of an Egg
beaten together.
148. _To make a Paste to wash your hands withal._
Take a Pound of bitter Almonds, blanch them and beat them very fine in a
Mortar with four Ounces of Figgs, when it is come to a paste, put it
into a Gallipot and keep it for your use; a little at a time will serve.
149. _To keep Flowers all the Year._
Take any sort of pretty Flowers you can get, and have in readiness some
Rosewater made very slippery by laying Gum Arabick therein.
Dip your Flowers very well, and swing it out again, and stick them in a
sieve to dry in the Sun, some other of them you may dust over with fine
Flower, and some with searced Sugar, after you have wetted them, and so
dry them.
Either of them will be very fine, but those with Sugar will not keep so
well as the other; they are good to set forth Banquets, and to garnish
Dishes, and will look very fresh, and have their right smell.
150. _Conserve of Barberries._
Take Barberries, infuse them in a pot as other Fruits spoken of before,
then strain them, and to every pound of liquor take two pounds of Sugar,
boil them together over the fire till it will come from the bottom of
the Posnet, and then put it into Gally-pots and keep it with fine Sugar
strewed over it.
151. _To preserve Barberries without Fire._
Take your fairest bunches and lay a Lay of fine Sugar into the bottom of
the pot, and then a Lay of Barberries, and then Sugar again, till all be
in, and be sure to cover them deep with Sugar last of all, and cover
your pot with a bladder wet and tyed on, that no Air get in, and they
will keep and be good, and much better to garnish dishes with than
pickled Barberries, and are very pleasant to eat.
152. _To Candy Almonds to look as though they had their Shells on._
Take Jordan Almonds and blanch them, then take fine Sugar, wet it with
water, and boil it to a Candy height, colour it with Cochineal, and put
in a grain of Ambergreece; when you see it at a Candy height, put in
your Almonds well dried from the Water, and shake them over the fire
till you see they are enough, then lay them in a Stove or some other
warm place.
153. _To Candy Carrot Roots._
Take of the best and Boil them tender then pare them, and cut them in
such pieces as you like; then take fine Sugar boiled to a Candy height
with a little Water, then put in your Roots, and boil them till you see
they will Candy; but you must first boil them with their weight in Sugar
and some Water, or else they will not be sweet enough; when they are
enough, lay them into a Box, and keep them dry: thus you may do green
Peascods when they are very young, if you put them into boiling water,
and let them boil close covered till they are green, and then boiled in
a Syrup, and then the Candy, they will look very finely, and are good
to set forth Banquets, but have no pleasant taste.
154. _To make Syrup of Violets._
Take Violets clipped clean from the Whites, to every Ounce of Violets
take two Ounces of Water, so steep them upon Embers till the Water be as
blew as a Violet, and the Violets turned white, then put in more Violets
into the same Water, and again the third time, then take to every Quart
of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it
for your use; thus you may also make Syrup of Roses.
155. _To make a Syrup for any Cough._
Take four Ounces of Licoras scraped and bruised, Maidenhair one Ounce,
Aniseeds half an Ounce, steep them in Spring water half a day, then boil
it half away; the first quantity of water which you steep them in must
be four Pints, and when it is half boiled away, then add to it one Pound
of fine Sugar, and boil it to a Syrup, and take two spoonfuls at a time
every night when you go to rest.
156. _A pretty Sweet-meat with Roses and Almonds._
Take half a Pound of Blanched Almonds beaten very fine with a little
Rosewater, two Ounces of the Leaves of Damask Roses beaten fine, then
take half a pound of Sugar, and a little more, wet it with water, and
boil it to a Candy height, then put in your Almonds and Roses, and a
grain of Musk or Ambergreece, and let them boil a little while together,
and then put it into Glasses, and it will be a fine sort of Marmalade.
157. _The best sort of Hartshorn Jelly to serve in a Banquet._
Take six Ounces of Hartshorn, put it into two Quarts of Water and let it
infuse upon Embers all night, then boil it up quick, and when you find
by the Spoon you stir it with, that it will stick to your mouth, if you
do touch it, and that you find the Water to be much wasted, strain it
out, and put in a little more than half a Pound of fine Sugar, a little
Rosewater, a Blade of Mace, and a Stick of Cinamon, the Juice of as many
Limons will give it a good taste, with two Grains of Ambergreece, set
it over a slow fire, and do not let it boil, but when you find it to be
very thick in your mouth, then put it softly into Glasses; and set it
into a Stove, and that will make it to jelly the better.
158. _To make Orange or Limon Chips._
Take the parings of either of these cut thin, and boil them in several
waters till they be tender, then let them lie in cold water a while,
then take their weight in Sugar or more, and with as much water as will
wet it, boil it and scum it, then drain your Chips from the cold water,
and put them into a Gally-pot; and pour this Syrup boiling hot upon
them, so let them stand till the next day, then heat the Syrup again and
pour over them, so do till you see they are very clear, every day do so
till the Syrup be very thick, and then lay them out in a Stove to dry.
159. _To make Cakes of Almonds in thin slices._
Take four Ounces of Jordan Almonds, blanch them in cold water, and slice
them thin the long way, then mix them with little thin pieces of Candied
Orange and Citron Pill, then take some fine Sugar boiled to a Candy
height with some water, put in your Almonds, and let them boil till you
perceive they will Candy, then with a spoon take them out, and lay them
in little Lumps upon a Pie-plate or sleeked Paper, and before they be
quite cold strew Caraway Comfits on them, and so keep them very dry.
160. _To make Chips of any Fruit._
Take any preserved Fruit, drain it from the syrup, and cut it thin, then
boil Sugar to a Candy height, and then put your Chips therein, and shake
them up and down till you see they will Candy, and then lay them out; or
take raw Chips of Fruit boiled first in Syrup, and then a Candy boiled,
and put over them hot, and so every day, till they begin to sparkle as
they lie, then take them out, and dry them.
161. _To preserve sweet Limons._
Take the fairest, and chip them thin, and put them into cold water as
you chip them, then boil them in several waters till a straw may run
through them, then to every pound of limon, take a pound and half of
fine Sugar, and a pint of water, boil it together, and scum it, then
let your Limons scald in it a little, and set them by till the next day,
and every other day heat the syrup only and put to them; so do 9 times,
and then at last boil them in the Syrup till they be clear, then take
them out, and put them into Pots, and boil the Syrup a little more, and
put to them; if you will have them in Jelly, make your Syrup with Pippin
water.
162. _To make a Custard for a Consumption._
Take four Quarts of Red Cows Milk, four Ounces of Conserve of Red Roses,
prepared Pearl, prepared Coral, and white Amber, of each one Dram, two
Ounces of white Sugar Candy, one grain of Ambergreece, put these into an
earthen pot with some leaf gold, and the yolks and whites of twelve
Eggs, a little Mace and Cinamon, and as much fine Sugar as will sweeten
it well; Paste the Pot over and bake it with brown Bread, and eat of it
every day so long as it will last.
163. _To make Chaculato._
Take half a Pint of Claret Wine, boil it a little, then scrape some
Chaculato very fine and put into it, and the Yolks of two Eggs, stir
them well together over a slow Fire till it be thick, and sweeten it
with Sugar according to your taste.
164. _To dry any Sort of Plumbs._