Wellcome Collection: Bulkeley, Elizabeth (MS.169)

put to hit the yolke of an egge and as muche Roset to it as will colour it Red & so take it forth of the morter, then take as muche of the white paste that you make your Nobleses of & Rowle it = out, then wrap your red paste in it & make them in knotte & set them upon papers & so bake them & keepe them for your use A receipte to make white Quidinie of pippins Take xii faire pippins & cut them in half then boile them in a pottle of faire water & let it boile from a pottle to a quarte then streyne the Licour from your pippins & se set it to boile agayne & when the licour boyleth put half a li of hard Suger in to it & let it boile verrie fast uncovered till it doth drawe betwenne your fingers like a threed then weet your moulde & put your Quidinie into it & when it is could put it into boxes & keepe it

A Receipte to make red Quodinis of pippins Take a quarter of your oile water & put half a li of loafe Suger into it & boile it closse covered verie lesuerlie with a softe fyer till it looke as red as Clarett wyne, then uncover it & let it boile verie fast uncovered till it doth drawe betwene your fingers lyke a threed then weet your moulde & put your Quodinie into it & when it is could take it fourth of your moulde & put it into boxes & keepe it for your use

A Receipte to make moulde of Allablaster to prynt Artificiall frutes in Take your Allablaster & burne & beat it verie small in a morter then sifte it throughe a fyne Searce then take your frute & put it half waie wein in sande then take Sallet oile, & oile that syde of your frute that is out of your sand

then set litle borde at the syde of you^r frutes to kepe the Allablaster from runnyng abroad & then temper you^r Allablaster with water something thicke & cast it upon you^r frutes & it will be hard presently then take it fourth of the sand & cast that syde whi^ch is in the sand so lyke wise & when it is hard you maie prynt anything into it what you plese

A Receipte to preserve Cherries

Take you^r Suger & beat it small in a morter then take you^r preserving pan or posnet & cover the bottom of it with Suger then Stone Che= ries & laie them on a rowe upon you^r Suger then put a litle rosewater to you^r Cheries to moysten the Suger & then cover you^r Cheries over with Suger agayne & so laie one row me of Cheries upon another & as you laie them cover then over with Suger, then set them to boile & let them boile verie fast till the Sirop doth draw betwixt you^r fingers lyke a small threed, then set them to coole & keepe them for you^r use Another Receipte to preserve Cheries

Take & picke you^r fairest Cheries fro^m you^r smallest Cheries to preserve, then take your smallest Cheries & strayne a pint of Joice out of them & dissolve a G of Suger in the said Joyce & when you^r Suger is well dissolved put a G & half of your fairest Cheries into it & let them boile to a manus Christi height then set them to coole & so kepe them for you^r use Another Receipte to preserve Cheries

Take a li of clarifyed Suger & boile it into a Candie heighte then put into hit a li & half of you^r fairest Cheries & let them boile verie fast till the Sirop be boiled to a manus Christie height then set them to Coole & so keepe them for you^r use, Tryall hath byn made of these three waies & the last Receipte proves best both for goodnes of Colour & longe keepinge

A Receipte how to dry peares

take a small pen knyfe & pricke you^r peares throughe the Cores, then take a litle ^bottell of small worte & sweeten it with a pynt of honie then put you^r peares into it & let them lye in the worte a weecke, then take them fourth of the worte & laie then upon the bottom of a Syve & after you have drawne you^r bredde put you^r peares into the oven & so kepe them in you^r oven wi^th a small heate till they are drie & then put them into a boxe & they will kepe all the yere perfecte & good & so use them as you please

A Receipte to preserve Apricockes

Take you^r apricocke & laie them in Branne three daies, then when you^r apricocke have layne in bran three daies, take them forth & washe the bran from them in fair water & dry them wi^th a fair cloth. then Clarifie a li & half of Suger & boile hit to a full Sirop & put a li of Apricocke into it & let them boile verie lesurlye till they are som= thing tender, then take them from the fyre & let them stand in the same Sirrop iii dayes, then

take them fourth of the same Sirrop & let you^r Sirrop to boilt by hitself, then take the whyle of an egge & boal it in fair water till their rise a froth upon the water & as you^r Sirop boyleth put the froth of you^r egge, into it & let it boyle till the Sirop looke verie Cleare then streyne it throughe a Cloth & set it to boilt agayne, then put you^r Apricocke into you^r Sirop agayne & let it boile verie lesurely till they be verie tender then let them to coole & so keepe them The reson of laying you^r Apricocke in biran is to rippen them alyke for that syde whi^ch is most to the sun is soonest rype & parte of you^r Aprycocke whi^ch in the shade is not full rype, therfore if you should go to preserve them as they Come from the trie, that syde whi^ch is towarde the sun will breake before the other syde that is in the shade be tender, therfore the puttinge of the Apricocke into bran doth keep the one syde from perishinge & doth ripen the other syde & so your Apricocke doth preserve in everie place alyke

A Receipte how to preserve Raspasses Take greene pipins & boile them verie tende^r in fair water then strayne the water fro^m them & dissolve a li of Suger in the same water & boile it to a full Sirrop then put your Raspasses into it & let them boile verie lesurelie till your Sirrop is in a thin Jellye, then set them to coole & so keepe them

A receipte to p^reserve quinces whyte Take you^r Quinces & pare them &