-

them together and let it stand upon the Embers till the
Candy is dissolved, putt them in Glasses and stove them.

37 To make Marmalade of Oranges.

A Fan X
This attribution appears in the left hand margin and is in a different hand.
Take sixe or eight Oranges & pare them very thinn, cutt them
in halfes and take out the meat and the juice, then boyle them
in 6 severall waters till they be very tender; You must boyl them
in Fountaine water, with a dry canvas Cloth try them, peele
of the outside and cutt them in square bits, putt to every pound of
Orange a pound & halfe of Sugar, only wett the Sugar in water,
then let it melt, & cleare it ouer the Fire, then have Apple wa=This word is cut off here, and two dashes signal that the word picks up on the next line
ter ready strained, putt to every pound of Sugar halfe a pinte of
that water, let them boyle a little, & scumm them, and then putt
in your Orange; when it is halfe boyled putt in as much Amber
Greece as you please, picke out the Kernells, & skinn of themeate
of the Orange, and when it is boyled very thicke putt in the meat
and the juice, then warme the juice of a Lemmon, & putt into it
as it comes of the fire, rubb the Oranges with Salt, & wash them
before you boyle them

38 To dry Cherries.

A Fan X
This attribution appears in the left hand margin and is in a different hand.
Take to euery pound of Sugar 4 pound of Cherries, & takeThere is some ink splatter on this line. I suspect that it ran through from the page next to it.
almost a Quart of Water to one pound of Sugar, & so make a
Syrrope first and scumme it, then putt in your Cherries & let them
stand very hott, but not boyl some 2 houres, stirring them sometimes
then powre them out, & let them stand in the Syrrope 2 daies, then
warme them againe, & let them stand 2 dayes more, then lay them
upon Glasse Plates and dry them in the Stove.

X 39 To preserve white Quinces Mrs. Holycrofts way.

A Fan
This attribution appears in the left hand margin and is in a different hand.
Take such of your Quinces as are well couloured, not of the greatest
but of a reasonable Bignes, weigh them, & to every pound of Quinces
take halfeThere is a significant smudge that covers "halfe" here. a pound of refined Sugar, then cleare your Quinces &
in the

The folio number is 177r, the scribe number is 383.

This recipe began on the previous page. It picks up here mid-sentence.
in the clearing, let your knife goe cleane thorough, so as they may
haue a whole in the Stalke end as in the other End, & cure them with
a small knife or coreing Iron, then putt them into warme Water & so
scald them untill they be very tender; You may not preserue aboue 2lb
of Quinces at a time, putt to your 2lb of Sugar the white of an Egge & a
Wine pinte & 1/2 of water, and when your Syrrope is boild cleare straine
it into a deepe preseruing Bason, then let it boile till the Syrrope be of
a greight height, then pare your Quinces as fast as you can, & putt them
into the boyling Syrrope, & with them putt in 1/2 a pinte of Liquor of
Quinces, and there let them boyle as fast as you possibly can make them,
continually scumme the Syrrope, & turne the Quinces, & so let them
boyl untill they be tender & beginn to breake; then take them up
with a Siluer Scummer, but take up no Syrrope with them, & lay
every Quince seuerall by it selfe in a siluer or Stone dish, when you haue
taken them all up take some of the clearest of the Syrrope, & keepe it in
a Dish by it Selfe to lay the next day upon the Quinces, when they are
throughly cold putt your Quinces into preseruing Glasses, which must not
hold aboue one or 2 Quinces at the most, then putt the rest of the Syrrope
to them whilest it is hott, & so sett them in an open window to coole
apace.

X 40 How to dry Apricocks.

A Fan
This attribution appears in the left hand margin and is in a different hand.
Take of your fairest Apricocks, stone them & pare them, putt them into
faire water to keepe them from looking blacke, then weigh them & take
the weight in fine Sugar, beate it not, but breake it into reasonable
bigg pieces, & dipp it into faire water to wett it, & then putt it into a
Silver Bason, & let it melt upon the Fire, & when it is melted, let it
boile apace till it will haire, & is neere candying, then take it of the
Fire & let it stand a little while, then putt in your Apricocks & turne
them in the Syrrope, & let them stand in the Syrrope 2 houres, & turneThere is some ink splatter at the end of this line.
them now & then, then take them out, & putt every Apricocke in a
piece of Tiffany by its Selfe, and tye it up, & while you are tying them
up sett your Syrrope on the Fire to heat, but it must not boile, then putt
in Your Apricocks into your Syrrope, & let them boile as fast as they can
untill