it to a Candy height with a little water, then put in your Plumbs ready
stoned, and let them boil very gently over a slow fire, if they be white
ones they may boil a little faster, then let them by till the next day,
then boil them well, and take them often from the fire for fear of
breaking, let them lie in their Syrup for four or five days, then lay
them out upon Sieves to dry, in a warm Oven or Stove, turning them upon
clean Sieves twice every day, and fill up all the broken places, and put
the skins over them, when they are dry, wash off the clamminess of them
with warm water, and dry them in the Oven, and they will look as though
the dew were upon them.
165. _To make Jelly of Quinces._
Take your Quinces, pare them and core them, and cut them in quarters,
then put them into a new earthen pot with a narrow mouth, put in some
of the cores in the bottom, and then the Quinces, paste it up and bake
it with brown Bread, then run it thorough a bagg of boulting stuff as
fast as you can, and crush it pretty hard, so long as it will run clear,
to every pound of it take a pound of fine Sugar, and put into it, and
let it stand till it be dissolved, then set it over a slow fire, and
scum it well, and keep it stirring till it jelly, then put it into
Glasses and keep it in a stove.
166. _To make a Posset._
Take a Quart of White-wine and a quart of Water, boil whole Spice in
them, then take twelve Eggs and put away half the Whites, beat them very
well, and take the Wine from the fire, then put in your Eggs and stir
them very well, then set it on a slow fire, and stir it till it be
thick, sweeten it with Sugar, and strew beaten Spice thereon, then serve
it in.
You may put in Ambergreece if you like it, or one perfumed Lozenge.
167. _To make a Sack Posset._
Take two quarts of Cream and boil it with Whole Spice, then take twelve
Eggs well beaten and drained, take the Cream from the fire, and stir in
the Eggs, and as much Sugar as will sweeten it, then put in so much Sack
as will make it taste well, and set it on the fire again, and let it
stand a while, then take a Ladle and raise it up gently from the bottom
of the Skillet you make it in, and break it as little as you can, and so
do till you see it be thick enough; then put it into a Bason with the
Ladle gently; if you do it too much it will whey, and that is not good.
168. _Another way for a Posset._
Boil a Quart of Cream as for the other, then take the Yolks of fourteen
Eggs and four Whites, beat them and strain them, take the Cream from the
fire, and stir in your Eggs, then have your Sack warmed in a Bason, and
when the Cream and Eggs are well mixed, put it to the Sack, and sweeten
it to your taste with fine Sugar, and let it stand over a Skillet of
seething water for a while.
169. _To preserve Pippins in thin slices in Jelly._
Take of the fairest Pippins, pare them, and slice them into cold water,
to every pound of Pippins take a pound of Sugar, and a Pint of Water,
boil it and scum it, then shake your Pippins clean from the water, and
put them into the Syrup, boil them very clear and apace, then put in
some thin Chips, or Orange or Citron preserved, and to one Pound of
Pippin, put the Juice of two Oranges and one Limon, then boil them a
little longer till you see they will jelly, and then put them into
Glasses, but take heed you lay them in carefully, and lay the Chips here
and there between, and warm the Jelly and put softly over them.
170. _To preserve Currans in Jelly._
Take the fairest and pick them from the Stalks, and stone them, and take
their weight in sugar, wet it with water, boil it and scum it, then put
in your Currans, and boil them up quick, shake them often and scum them,
and when they will jelly, they are enough; then put them into Glasses;
thus you may do white and red both, and they will be in a stiff Jelly,
and cut very well, do not cover them before they be cold.
171. _To preserve ripe Apricocks._
Take them and stone them, and weigh them, and to every Pound of
Apricocks take a Pound of fine Sugar beaten small, then pare your
Fruit, and as you pare them, cast some Sugar over them, and so do till
all be done, then set them on the fire, and let the Sugar melt but
gently, then boil them a little in the Syrup, and set them by till the
next day, then boil them quick, and till they be very clear, then put
them in Pots, and boil the Syrup a little more, and put it to them, if
you would have them in Jelly, you must put some of the Infusion of
Goosberries, or of Pippins into your Syrup, and add more Sugar to it.
172. _To preserve Cornelions._
Take the fairest and weigh them, then take their weight in Sugar, and
lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till
all be in, and let your last Lay be Sugar, then put a little water into
the midst of the Pan, and set it on the fire, and when the Sugar is
melted boil them up quick, and take them often and shake them, and scum
them, when you do perceive them to be very clear, they are enough.
173. _To make Marmalade of Cornelions._
Take them and stone them, and weigh them, and to every pound of Fruit
take a pound of Sugar, wet it with water, and boil it to a Candy height,
then put in your Fruit and boil it very clear and quick, and shake it
often, and scum it clean; when you see it very clear and very thick, it
is enough; you must keep it in a Stove or some warm place.
174. _To preserve Damsons._
Take the fairest, not too ripe, and take their weight in Sugar, wet your
Sugar with a little water, boil it and scum it, then put in your Damsons
and boil them a little, then set them by till the next day, then boil
them till they be very clear, and take them from the fire sometimes, and
let them stand a while to keep them from breaking, when they are clear,
take them out, and put them into Glasses, and boil the Syrup to a Jelly
and pour on them; be very careful how you take them to put them into
your Pots or Glasses for fear of breaking them.
175. _To make Orange Marmalade._
Take half a Pound of Orange Chips tenderly boiled in several waters, and
beaten fine in a Mortar, then take a Pound of fine sugar, wet it with
water, boil it and scum it, then put in your Orange, and half a Pound of
Pippin also beaten fine, and let them boil together till they are very
clear; then put in the Juice of one Orange and one Limon, and stir it
well, and let it boil a while longer, and then take it off and put it
into Glasses.
176. _To make Jelly of Pippins._
Take Pippins, pare them thin into a long Gallipot, and set that into
boiling water close covered, and so let it stand three or four hours,
they must be sliced thin as well as pared; when you think they are
infused enough, pour the Liquor from them, and to every Pint, take a
pound of Sugar double refined and put it into your Liquor, boil them
together till you find it will Jelly, then put little small pieces of
Orange Pill into it finely shred, the Juice of one Orange and one Limon,
and let it boil a little longer, and so put it into Glasses, and set
them into a Stove, with the Pulp that is left you may make Paste if you
please.
177. _To candy Angelica._
Take the tender green stalks and boil them in water till they be tender,
then peel them, and put them into another warm water, and cover them
till they are very green over a slow fire, then lay them on a clean
Cloth to dry, then take their weight in fine Sugar, and boil it to a
Candy height with some Rosewater, then put in your stalks, and boil them
up quick, and shake them often and when you judge they be enough, lay
them on a Pie-plate, and open them with a little stick, and so they will
be hollow, and some of them you may braid, and twist some of them, so
keep them dry.
178. _To make Seed-stuff of Rasberries._
Take Rasberries and bruise them, and take their weight in fine Sugar,
and boil it to a Candy height with a little water, then put in your
bruised Rasberries, and boil them till you see they will jelly very
well.
179. _To make Syrup of Gilly-flowers._
Take Clove-gilly-flowers, and cut them from the Whites, then take their
weight in Sugar beaten fine, then put a little sugar into your
Gally-pot, and then a Lay of Flowers, and then sugar again, till all be
spent, and let sugar be the last, then put in a Clove or two, according
to your quantity, and a little Malago Sack; and so tie your Pot up
close, and set it into a Pot or Kettle of boiling water, and let them
stand till they are infused; then poure out the Liquor and strain the
rest, but not too hard, then take this liquor and vapour it away over
seething water till it be of a good thickness, then take your strained
Gilliflowers and put them into a Pot with some White-wine Vinegar, and
cover them over with fine Sugar, and so keep them; they are a better
Sallad than those you pickle up alone; as you make this, you may make
syrup of any Herbs or Flowers.
180. _To make most excellent Cake._
Take a strik'd Peck of Flower, six pounds of Currans, half an Ounce of
Mace, half an Ounce of Cinamon, a quarter of an Ounce of Cloves, as much
of Nutmeg, half a pound of fine Sugar, and as much Rosewater as you
please; beat your Spice, and put that and your Fruits with a little Salt
into your Flower, then take Cream or new Milk as much as you think fit,
dissolve thereinto two pounds of fresh Butter, then put it in a Basin
with the sugar and a Pint of Sack, knead it with a Wine-Pint of
Ale-Yest, knead it till it rise under your hand, let all things be ready
and your Oven hot before you go to knead the Cake.
181. _To make Pomatum the best way._
Take the Caul of a Lamb new killed, pick it clean from the Skin, and lay
it in Spring-water nine days, shifting it every day twice, then melt it,
then take yellow Snails, stamp them, and put them into a Glass with
Rosewater four days, stop the Glass and shake it three or four times a
day, then take white Lilly roots, stamp them, and strain them, put the
Juice of them into the Glass with the Snails, then set a Skillet on the
fire with fair water, and let it boil, then put your dried Lambs Caul
into an earthen basin, and let it melt, then take your Glass with Snails
and roots, and drain it through a thick cloth, then put it into that
tried stuff, then take half an Ounce of white Sugar-Candy unbeaten put
it in, and stir it over the fire, till that be dissolved, then take it
from the fire, and put in three Ounces of sweet Almonds, keep it boiling
and stirring a little longer, then take it off, and let it stand till it
be reasonably cool, then beat it with a wooden Slice till it be very
white, then put in a little Rosewater, and beat it a little longer, and
then keep it in Gallipots; you must put in a crust of bread when you
melt it in the Skillet, and when the Sugar-Candy goes in, take it out.
182. _To make the Bean Bread._
Take a pound of the best Jordan Almonds; blanch them in cold water, and
slice them very thin the long way of the Almond with a wet Knife, then
take a pound of double refined Sugar well beaten, and mix with your
Almonds, then take the White of one Egg beaten with two spoonfuls of
Rosewater, and as the Froth ariseth, cast it all over your Almonds with
a Spoon, then mix them well together, and lay them upon Wafer sheets,
upon flowered Plates, and shape them as you please with your knife and
your fingers; then strew Caraway Comfits, and Orange and Citron Pill cut
thin, or some Coriander Comfits, so set them into an Oven not too hot,
and when they have stood about half an hour, raise them from their
Plates, and mend what you find amiss before they be too dry, then set
them into the Oven again, and when they are quite dry, break away the
Wafers with your fingers, and then clip them neatly with a pair of
Scizzers, and lay on some Leaf-Gold if you please.
183. _To make an excellent Cake with Caraway Comfits._
Take five Pounds of Manchet Paste mingled very stiff and light without
Salt, cover it, and let it be rising half an hour, when your Oven is
almost hot, take two pounds and half of Butter, very good, and melt it,
and take five Eggs, Yolks and Whites beaten, and half a pound of Sugar,
mingle them all together with your Paste, and let it be as lithe as
possible you can work it, and when your Oven is hot and swept, strew
into your Cake one Pound of Caraway Comfits, then butter a baking-Pan,
and bake it in that, let it stand one hour and quarter; when you draw
it, lay a course Linnen Cloth and a Woollen one over it, so let it lie
till it be cold, then put it into an Oven the next day, for a little
time, and it will eat as though it were made of Almonds, you must put in
your Sugar after your Butter.
184. _To make Diet Bread or Jumbolds._
Take a Quart of fine Flower, half a Pound of fine Sugar, Caraway seeds,
Coriander seeds and Aniseeds bruised, of each one Ounce, mingle all
these together, then take the Yolks of eight Eggs, and the Whites of
three, beat them well with four spoonfuls of Rosewater, and so knead
these all together and no other Liquor, when it is well wrought, lay it
for one hour in a linnen cloth before the Fire, then rowl it out thin,
tie them in Knots and prick them with a Needle, lay them upon Butter'd
Plates, and bake them in an Oven not too hot.
185. _To make Cider or Perry as clear as Rock water._
Take two Quarts of Cider, half a Pint of Milk, put them both in an
Hipocras bag, and when it runs clear, bottle it up, and when it is a
Month old, it will sparkle in the Glass as you drink it.
186. _To make Almond Bread._
Take a pound of Almonds blanched, and beaten with Rosewater, then take a
pound of Sugar beaten fine, and a little grated Bread finely searced,
put them into a Platter with your Almonds, and stir them well together,
set them over a Chafing dish of Coals, and boil them till they are as
stiff as Paste, stirring them continually, then mould them well and put
them in what shape you you please; print them, and set them into some
warm place to dry.
187. _To make good Almond Milk._
Take Jordan Almonds blanched and beaten with Rose water, then strain
them often with fair water, wherein hath been boiled Violet Leaves and
Sliced Dates; when your Almonds are strained, take the Dates and put to
it some Mace, Sugar, and a little Salt, warm it a little, and so drink
it.
188. _To make white Leach._
Take sweet Almonds blanched and beaten with Rosewater, then strained
with fair water, wherein hath been boiled Aniseeds and Ginger, put to it
as much cream, wherein pure Isinglass hath been boiled, as will make it
stiff, and as much Sugar as you please; let it be scalding hot, then run
it through a strainer, and when it is cold, slice it out, it is very
good for a weak body.
189. _To make Red Leach or Yellow._
Red by putting Tornsel into it, or Cochineal; Yellow by putting Saffron
in it.
190. _Cinamon or Ginger Leach._
Take your Spices beaten and searced, and mix them with your searced
Sugar, mould them up with Gum Arabick infused in Rosewater, and so print
them and dry them.
191. _To make Leach of Dates._
Take your Dates stoned and peeled very clean within, beat them fine with
Sugar, Ginger and Cinamon, and a little Rosewater till it will work like
Paste, then print them and keep them dry.
192. _To make fine Cakes._
Take a Quart of Flower, a Pound of sugar, a Pound of Butter, with three
or four Yolks of Eggs, a little Rosewater, and a spoonful of Yest, then
roul them out thin, while the Paste is hot, prick them, and set them
into the Oven not too hot.
193. _To make Cornish Cakes._
Take Claret Wine, the Yolks of Eggs, and Mace beaten fine, and some
Sugar and Salt, mingle all these with Flower and a little Yeast, knead
it as stiff as you can, then put in Butter, and knead it stiff again,
and then shape them and bake them.
194. _A Cordial Syrup._
Take one Pound of Juice of Burrage, and half so much of the Juice of
Balm, boil them together, and when the grossness of the Juice ariseth,
then put in the Whites of two Eggs beaten with Rosewater, and when you
see them begin to grow hard, put in a little Vinegar, let them boil
together, and scum it clean, and run it through a Jelly-Bag, then set it
over the fire again, and add to it one Pound of fine Sugar, and a little
Saffron, and so boil it till you think it be enough.
195. _For a Consumption._
Take of Harts-tongue and Maidenhair, of each one handful, Hysop and
Balm, of each half a handful, Licoras sliced, one Ounce, Piony Root one
Ounce, boil these together in two Pints and half of Spring water until
it be half consumed, then strain the Liquor from the Herbs, then take
four Ounces of Currans washed clean, dried and beaten in a Mortar, boil
them in the Liquor a little while, then strain it, and put to the Liquor
half a Pound of Sugar, and so boil it to a Syrup, and take often of it.
196. _For a Consumption._
Take a Pint of good Wine-Vinegar, and half a Pint of Colts-foot-water,
half a Pound of Figs well bruised, then strain it, and boil it with a
Pound of Sugar to a thick Syrup.
197. _A very good Perfume._
Six Spoonfuls of Rosewater, Musk, Ambergreece and Civet, of each two
Grains, a little Sugar beaten fine, mould them up together with
Gum-Dragon steeped in Rosewater, make them in little Cakes and dry them.
198. _A Cordial to cause sleep._
Two spoonfuls of Poppy water, two spoonfuls of Red Rosewater, one
spoonful of Clove-Gillyflower Syrup, and a little Diascordium, mingle
them together, and take them at the time of rest.
199. _To perfume Gloves._
Take four Grains of Musk and grind it with Rosewater, and also eight
Grains of Civet, then take two spoonfuls of Gum dragon steeped all night
in Rosewater, beat these to a thin Jelly, putting in half a spoonful of
Oil of Cloves, Cinamon and Jessamine mixed together, then take a Spunge
and dip it therin, and rub the Gloves all over thin, lay them in a dry
clean place eight and forty hours; then rub them with your hands till
they become limber.
200. _A very good Perfume to burn._
Take 2 ounces of the Powder of Juniper Wood, 1 Ounce of Benjamin, one
Ounce of Storax, 6 drops of oil of Limons, as much oil of Cloves, 10
grains of Musk, 6 of Civet, mold them up with a little Gum dragon
steeped in Rosewater, make them in little Cakes, and dry them between
Rose Leaves, your Juniper wood must be well dried, beaten and searced.
201. _To preserve Cherries in Jelly._
Take fair ripe Cherries, and stone them, then take a little more than
their weight in fine Sugar, then take the juyce of some other Cherries,
and put a spoonful of it in the bottom of the Posnet, then put some of
your Sugar beaten fine into the Posnet with it, and then a little more
juyce, then put in your Cherries, then put in Sugar, and then juyce, and
then Cherries again, thus do till you have put in all, then let them
boil apace till the Sugar be melted, shaking them sometimes, then take
them from the fire, and let them stand close covered one hour, then boil
them up quick till the Syrup will jelly.
202. _To dry Apricocks or Pippins to look as clear as Amber._
Take Apricocks and take out the Stones, and take Pippins and cut them in
halves and core them, let your Apricocks be pared also; lay these Fruits
in an earthen dish, and strew them over with fine Sugar, set them into a
warm Oven, and as the Liquor comes from them put it away, when all the
Liquor is come away turn them and strew them thick with Sugar on every
side, set them into the Oven again, and when the Sugar is melted lay
them on a dry dish, and set them in again, and every day, turn them till
they be quite dry, Thus you may dry any sort of Plumbs or Pears as well
as the other, and they will look very clear.
203. _To dry Pears or Pippins without Sugar._
Take of the fairest and lay them in sweetwort two or three days, then
lay them in a broad preserving Pan of earth, and bake them, but let the
Oven be but gently hot, then lay them upon lattice Sieves and set them
into a warm Oven, and turn them twice a day till they are dry.
204. _The Spanish Candy._
Take any sort of Flowers well picked and beaten in a Mortar, and put
them into a Syrup, so much as the Flowers will stain, boil them, and
stir them till you see it will turn Sugar again, then pour it upon a wet
trencher, and when it is cold cut it into Lozenges, and that which
remaineth in the bottom of the Posnet scrape it clean out, and beat it
and searce it, then work it with some Gum Dragon steeped in Rosewater
and a little Ambergreece, so make it into what shape you please, and dry
it.
205. _To make Naples Bisket._
Take four Ounces of Pine Apple seeds, two Ounces of sweet Almonds
blanched, the Whites of two Eggs, one spoonful of Ale-Yeast, one
spoonful of Rice Flower, one spoonful of sweet Cream, beat all these
together in a Mortar, then add to it Musk or Ambergreece, drop it upon a
Pie-plate, and make it in what shape you please, and so bake it.
206. _To make Italian Bisket._
Take Sugar searced fine, and beat in a Mortar with Gum Dragon steeped in
Rosewater, and also the White of an Egg, till it come to a perfect
Paste, then mould it up with searced Sugar, powder of Aniseeds, and a
little Musk, and make them in what shape you please, and bake them on
Pie-Plates, but not too much.
207. _To make Hippocras._
Take to every Gallon of Sack or White Wine, one Pound of Sugar, one
Ounce of Cinamon, one Ounce of Ginger, one quarter of an Ounce of
Nutmegs, a quarter of an Ounce of Coriander seed, with a few Cloves,
and a little Long Pepper or a few Grains, let all these steep together
four and twenty hours, stir it twice or thrice in that time; then put to
every Gallon one Pint of Milk, and run it through a Jelly-Bag, and then
bottle it, and let them be stopped very close, set them in a cool place,
it will keep a Month.
208. _To make Tuff-Taffity Cream._
Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth
with Rosewater, then take off the Froth and put in into the Cream, and
boil it, and always stir it, then put in the Yolks of eight Eggs well
beaten, and stir them in off the Fire, and then on the fire a little
while, then season it with Sugar, and pour it out, and when it is cold,
lay on it Jelly of Currans or Rasberries, or what you please.
209. _Caraway Cake._
Take one Quart of Flower, and one pound of Butter, rub your Butter into
your Flower very well, then take two Yolks of Eggs and one White, two
spoonfuls of Cream, half a Pint of Ale-Yest, mix them all together, do
not knead it, but pull it in pieces, then set it to the fire to rise,
and so let it lie almost one hour, turning it often, then pull it in
pieces again, and strew in half a pound of Caraway Comfits, mingle them
with the Paste, then take it lightly with your hand, fashion it like an
Oval, and make it higher in the middle than the sides, let your Oven be
as hot as for a Tart, be sure your Oven or Cake be ready both at once,
put it upon a double paper buttered, and let it stand almost an hour,
when it goes into the Oven, strew it thick with Caraway-Comfits, and lay
a paper over least it scorch.
210. _To Candy Barberries._
Stone the fairest Bunches you can get, and as you stone them strew in a
little Sugar, then take so much water as you think will cover them, and
let them boil in it with a little Sugar a little while, then put them
into a deep thing that the Syrup may cover them, then boil a little
water and sugar to a Candy height, then having your Barberries drained
well from the Syrup put them into the hot Candy, stir them gently til
the Sugar be dissolved, but do not let them boil in it, then open every
branch and lay them upon the brims of dishes, shift them often on clean
dishes and open them every time, then set them into an Oven or Stove to
dry.
211. _To make a very fine Sillibub._
Take one Quart of Cream, one Pint and an half of Wine or Sack, the Juice
of two Limons with some of the Pill, and a Branch of Rosemary, sweeten
it very well, then put a little of this Liquor, and a little of the
Cream into a Basin, beat them till it froth, put that Froth into the
Sillibub pot, and so do till the Cream and Wine be done, then cover it
close, and set it in a cool Cellar for twelve hours, then eat it.
212. _Fine sweet Powder for the hair._
Take one pound of the best starch you can get, put it into a Basin with
half a Pint of Rosemary water, as much Rosewater, stir them well
together with a Spoon, then dry them well in the Sun, then take the
searced Powder of Damask Roses, and four grains of Ambergreece, mix it
well with your Starch, and sift it fine.
213. _To make Cakes of Pistachoes._
Take half a pound of Almonds Blanched, half a pound of Pistachoes
blanched, four Ounces of Pine-Apple seeds, beat these together in a
Mortar with a little Rosewater till it come to perfect Paste, then put
in the weight of it in Sugar, and beat it again, then mould it with
searced Sugar, and lay it upon Wafer sheets, and fashion them as you
please; then stick them with quartered Pistachoes; that they may make it
look like a Hedghog, then with a Feather Ice them over with the White of
an Egg, Rosewater and Sugar, then bake them carefully.
214. _To make Cakes of Apricocks in Lumps._
Take Apricocks, and pare them and cut them in halves, then take their
weight in Sugar, put half this Sugar and the Apricocks into a Posnet,
let them boil apace till they look clear, then boil the other part of
the Sugar to a Candy height, then put them together, and stir them a
while, then put them into Glasses and set them into a Stove, and when
the one side is dry, turn the other.
215. _To make Rasberry Sugar._