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{110} Cleiveland To Preserve Quince Whole Red
Take 6 of
tender n draine m from e water; wrap m up in dry curse cloathes
and when they be cold pare m & take their weight in sugar & to
every lb of sugar take a pint of e juice of Raw Quince grated
& strained, boyle it up to a sirrup & scum it well n put in r
Quinces & cover m close & set m on hot embers till you think
they be throughly Red; n uncover m & boyle n apace; put in 2
pinch of e jelly of John Apples & n the quinces be throughly
Red take m up into Glasses % boyle e Jelly till it be
Enough & n pour on r Quinces/
Orrange or Leamon Cakes
Take of Orranges or Leamon peele either prserrved or boyld
can, & drain'd dry & all e whites taken away shread m small &
put m into a silver pottinger & put to m a quarter of a lb of e
best Refined sugar beat very small & put to it as much Juice
of Leamon as will make it e thick nesse of Honey n put in
r Shread Leamon & stir it well together set it over a gentle fire
& stir it continually & to let it stand till you see it cleare
but not to boyle by no meanes; n drop it on papers or Little
coffins of what shape or big nesse you please & when they are
dry take m of f e papers & keep m in a warm place at e
first, this is e best way to make sugar of Roses or any other
flowers if you please you may ad some cardimum seeds
& so you may make m th Cytorne /
Conserve of Red Roses
{La Juice}
Take Red rose budds cut of e whites put as much water into
m as will cover m & boyle m till they be soft enough to
part between r fingers & in eating are very tender at th
time e Roses will lose their culler; t you would think e
were spoyle; n put to 1lb of roses 3lb of double refined sugar
finely beat n boyle it gently in e sugar stirring it continually
th a wooden slice till it be enough n take it off e fire & cool it;
1lb of this iw orth 6lb of e Ran for vertue tast & culler/
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