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To Candy Angelico
Take the stalks of Angelico while they are tender and boyle them
in water tell they be very tender put into the water halfe a spoonfull
of common allom beaten the Angelico must be tyed in a Cloth
when it is boyled peel it take about the weight in double refin’d
suger boyle it to a Candy hight then put in your Angelico and
let it stand a little then let it stand two dayes & boyle it till
you so it will candy then lay it out twisted or plain on a dish
and let it in the sun to dry.

To Preserve Quinches in syrrop of A pure Culler
Take better then a gallon of the fairest spring water and put
thereto the whites of two eggs beat the water & the eggs together
till it be all in a froth like a ladder of soupe, then put into it
three pounds of suger broke in very small pieces & the cores of
three quinches you intend to proferue with three or four other
quinches cut in pieces let it over a quick fire and when it
boyles skim it very well then straine it through a gilley bagg
then set that on the fire againe & put in seven good quinches
purely cor’d & payred let them boyle reasonablely soft
sometimes takeing them out into a earthen or silver dish
and put them in againe when they are a little cold
for that will make them of a faire culler, but in any wise let
them be well skinned as oft as any doth arise, and turne
the quinches often that the one side be not deeper cullored
then the other & when you perceive they be very tender
set some of the syrrope to coole in a spoone and if it
will jelley then take them up for they are enough and
put them into a pots or glasses when they are almost cold
and thus you may do wardens onely you must not core them
and you must take more of them to a pund of suger, then
you doe of quinces.

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