| - untill You See them looke cleare, & the Syrrope is thicke, then
take them of the Fire, and let them stand till they be cold, then
take them out of the Syrrope, & lay them on a Dish side, to drayne
in the Tiffany, & when they haue drayned a little while, take
them out, and lay them upon Sheetes of Glasse, & set them in a
Stoue to dry, & turne them upon dry Glasses every day.
X 41 How to preserve Quinces red.
A Fan
This attribution appears in the left hand margin and is in a different hand.
Take Quinces & pare them, & core them, then take to every
2lb of Sugar, 2lb of Quinces, & 3 pintes of water, [...]arefie your
Syrrope, then putt in your Quinces, couer them very close, then
let them boile very softly till they be tender, & looke verry red, then
take them up, and boile the Syrrope a pretty while longer, then putt
them up with some of the Syrrope, & putt the rest of the Syrrope
to them when they be cold.
X 42 An Excellent way to make Conserve ofany Flowers.
A Fan
This attribution appears in the left hand margin and is in a different hand.
Take your Flowers, and picke them very cleane, & to every halfe
pound of Flowers, a pinte and halfe of water, & let your water seeth,
then putt in your Flowers, so let them boile till they be verry tender
then putt in your Sugar at seuerall tymes, till the Syrrope be thicke
enough, then pott it, and keepe it for your use,: You must take
twice the weight of Your Flowers in Sugar. Roses three times
their weight.
X 43 To make any Kind of Lozenges withSpiritts.
A Fan
This attribution appears in the left hand margin and is in a different hand.
Take the purest refined Sugar what Quantitie you thinke good,
breake it in pieces as bigg as wall nuts, then take There is some ink splatter here over the word "take". 3 parts of the
Quantitie of Sugar you meane to use, putt therto no more water then
will just melt the Sugar after tis upon the Fire. put the remainder
of your Quantitie of Sugar in by degrees a lump or two at a time.
then
178r:
Casey Shevlin:
The folio number is 178r, the scribe number is 385.
This recipe began on the previous page. It picks up here mid-sentence.
then boyl it till it become almost Sugar, then putt in your Spiritts in
a Spoone, stirring them together, then haue ready a siluer or Pewter
Pye-plate. drop your Sugar upon the Plate as fast as you can, the bignes
of a three pence or a groate. If You find your Sugar grow Cold suddainly
or too thicke you may putt in a little water according to your discretion, &
set it on the Fire againe till it be come to the same height that it is fitt too
droppe. If it be for any Lozenges that are medicinall, You must putt in
the Quantitie of your Spiritts, according to the Partie diseased. If not
5 dropps of any Spiritt to halfe a pound of Sugar is sufficient.
44 To dry Cherries.
A Fan X
This attribution appears in the left hand margin and is in a different hand.
Take two pound of Cherries, stone them, and lay them in a siluer
Dish, then take some Sixe spoonfulls of the juice of Cherries, & putt to
them, and a Quarter of a pound of Sugar finely beaten, strewed on them
when it is melted, let it boile apace till it looke cleare, then take them
out and lay them one by one in a dry Dish, & keepe them safe in an
Oven, still turning them, till they be dry, in the Same Syrrope you may
boile more Cherries.
X 45 To make red Marmalade of Quinces with Jellybetwixt.
A Fan
This attribution appears in the left hand margin and is in a different hand.
Take the juyce of Quinces as for cleare Cakes, & some juice of boiled
Pippins, but not much, take searce the weight of Sugar, so boile it with
faire water mingled; then take 2 or 3 Quinces parboiled, & when they
are pared boile them in bigg pieces a while in your Sugar: and when they
are tender & well couloured take them out & slice them in very little
thinn & small pieces, & put them in your Stuffe being ready to jelly, stirrSome considerable ink splatter and blotting towards the second half of this line.
them in and sett them into your potts, & sett them three or foure dayes in=This word is cut off here, and two dashes signal that it picks up on the next line.
to a Stove.
46 To make Jelley of Apple Johns to lay upon Oranges.
A Fan X
This attribution appears in the left hand margin and is in a different hand.
Take Apple Johns & pare them and cutt them inBeginning here, there is a smudge on the page that continues diagonally downward through a few lines pieces somewhat lesser
then quarters, then picke out the Kernells but leaue the Cores in them,
& as you pare them putt them into fayre water for feare of being black
then
| - untill You See them looke cleare, & the Syrrope is thicke, then
take them of the Fire, and let them stand till they be cold, then
take them out of the Syrrope, & lay them on a Dish side, to drayne
in the Tiffany, & when they haue drayned a little while, take
them out, and lay them upon Sheetes of Glasse, & set them in a
Stoue to dry, & turne them upon dry Glasses every day.
X 41 How to preserve Quinces red.
A Fan
This attribution appears in the left hand margin and is in a different hand.
Take Quinces & pare them, & core them, then take to every
2lb of Sugar, 2lb of Quinces, & 3 pintes of water, [...]arefie your
Syrrope, then putt in your Quinces, couer them very close, then
let them boile very softly till they be tender, & looke verry red, then
take them up, and boile the Syrrope a pretty while longer, then putt
them up with some of the Syrrope, & putt the rest of the Syrrope
to them when they be cold.
X 42 An Excellent way to make Conserve ofany Flowers.
A Fan
This attribution appears in the left hand margin and is in a different hand.
Take your Flowers, and picke them very cleane, & to every halfe
pound of Flowers, a pinte and halfe of water, & let your water seeth,
then putt in your Flowers, so let them boile till they be verry tender
then putt in your Sugar at seuerall tymes, till the Syrrope be thicke
enough, then pott it, and keepe it for your use,: You must take
twice the weight of Your Flowers in Sugar. Roses three times
their weight.
X 43 To make any Kind of Lozenges withSpiritts.
A Fan
This attribution appears in the left hand margin and is in a different hand.
Take the purest refined Sugar what Quantitie you thinke good,
breake it in pieces as bigg as wall nuts, then take There is some ink splatter here over the word "take". 3 parts of the
Quantitie of Sugar you meane to use, putt therto no more water then
will just melt the Sugar after tis upon the Fire. put the remainder
of your Quantitie of Sugar in by degrees a lump or two at a time.
then
178r:
Casey Shevlin:
The folio number is 178r, the scribe number is 385.
This recipe began on the previous page. It picks up here mid-sentence.
then boyl it till it become almost Sugar, then putt in your Spiritts in
a Spoone, stirring them together, then haue ready a siluer or Pewter
Pye-plate. drop your Sugar upon the Plate as fast as you can, the bignes
of a three pence or a groate. If You find your Sugar grow Cold suddainly
or too thicke you may putt in a little water according to your discretion, &
set it on the Fire againe till it be come to the same height that it is fitt too
droppe. If it be for any Lozenges that are medicinall, You must putt in
the Quantitie of your Spiritts, according to the Partie diseased. If not
5 dropps of any Spiritt to halfe a pound of Sugar is sufficient.
44 To dry Cherries.
A Fan X
This attribution appears in the left hand margin and is in a different hand.
Take two pound of Cherries, stone them, and lay them in a siluer
Dish, then take some Sixe spoonfulls of the juice of Cherries, & putt to
them, and a Quarter of a pound of Sugar finely beaten, strewed on them
when it is melted, let it boile apace till it looke cleare, then take them
out and lay them one by one in a dry Dish, & keepe them safe in an
Oven, still turning them, till they be dry, in the Same Syrrope you may
boile more Cherries.
X 45 To make red Marmalade of Quinces with Jellybetwixt.
A Fan
This attribution appears in the left hand margin and is in a different hand.
Take the juyce of Quinces as for cleare Cakes, & some juice of boiled
Pippins, but not much, take searce the weight of Sugar, so boile it with
faire water mingled; then take 2 or 3 Quinces parboiled, & when they
are pared boile them in bigg pieces a while in your Sugar: and when they
are tender & well couloured take them out & slice them in very little
thinn & small pieces, & put them in your Stuffe being ready to jelly, stirrSome considerable ink splatter and blotting towards the second half of this line.
them in and sett them into your potts, & sett them three or foure dayes in=This word is cut off here, and two dashes signal that it picks up on the next line.
to a Stove.
46 To make Jelley of Apple Johns to lay upon Oranges.
A Fan X
This attribution appears in the left hand margin and is in a different hand.
Take Apple Johns & pare them and cutt them inBeginning here, there is a smudge on the page that continues diagonally downward through a few lines pieces somewhat lesser
then quarters, then picke out the Kernells but leaue the Cores in them,
& as you pare them putt them into fayre water for feare of being black
then
|
EN
Collection image is from page 58 of Folger STC 4863.5