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{110} Cleiveland To Preserve Quince Whole Red

Take 6 of the fairest Apple Quinces you can get core & seatd the m
tender then draine them from the water; wrap them up in dry curse cloathes
and when they be cold pare them & take their weight in sugar & to
every lb of sugar take a pint of the juice of Raw Quince grated
& strained, boyle it up to a sirrup & scum it well then put in your
Quinces & cover them close & set them on hot embers till you think
they be throughly Red; then uncover them & boyle then apace; put in 2
pinch of the jelly of John Apples & then the quinces be throughly
Red take them up into Glasses % boyle the Jelly till it be
Enough & then pour on your Quinces/

Orrange or Leamon Cakes
Take of Orranges or Leamon peele either p^rserrved or boyld
can, & drain'd dry & all the whites taken away shread them small &
put them into a silver pottinger & put to them a quarter of a lb of the
best Refined sugar beat very small & put to it as much Juice
of Leamon as will make it the thick nesse of Honey then put in
your 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; then drop it on papers or Little
coffins of what shape or big nesse you please & when they are
dry take them of fthe papers & keep them in a warm place at the
first, this is the best way to make sugar of Roses or any other
flowers if you please you may ad some cardimum seeds
& so you may make them with Cytorne /

Conserve of Red Roses
{La Juice}
Take Red rose budds cut of the whites put as much water into
them as will cover them & boyle them till they be soft enough to
part between your fingers & in eating are very tender at with
time the Roses will lose their culler; that you would think the
were spoyle; then put to 1^lb of roses 3^lb of double refined sugar
finely beat then boyle it gently in the sugar stirring it continually
with a wooden slice till it be enough then take it off the fire & cool it;
1^lb of this iw orth 6^lb of the Ran for vertue tast & culler/

{110} Cleiveland To Preserve Quince Whole Red

Take 6 of the fairest Apple Quinces you can get core & seatd the m
tender then draine them from the water; wrap them up in dry curse cloathes
and when they be cold pare them & take their weight in sugar & to
every lb of sugar take a pint of the juice of Raw Quince grated
& strained, boyle it up to a sirrup & scum it well then put in your
Quinces & cover them close & set them on hot embers till you think
they be throughly Red; then uncover them & boyle then apace; put in 2
pinch of the jelly of John Apples & then the quinces be throughly
Red take them up into Glasses % boyle the Jelly till it be
Enough & then pour on your Quinces/

Orrange or Leamon Cakes
Take of Orranges or Leamon peele either p^rserrved or boyld
can, & drain'd dry & all the whites taken away shread them small &
put them into a silver pottinger & put to them a quarter of a lb of the
best Refined sugar beat very small & put to it as much Juice
of Leamon as will make it the thick nesse of Honey then put in
your 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; then drop it on papers or Little
coffins of what shape or big nesse you please & when they are
dry take them of fthe papers & keep them in a warm place at the
first, this is the best way to make sugar of Roses or any other
flowers if you please you may ad some cardimum seeds
& so you may make them with Cytorne /

Conserve of Red Roses
{La Juice}
Take Red rose budds cut of the whites put as much water into
them as will cover them & boyle them till they be soft enough to
part between your fingers & in eating are very tender at with
time the Roses will lose their culler; that you would think the
were spoyle; then put to 1^lb of roses 3^lb of double refined sugar
finely beat then boyle it gently in the sugar stirring it continually
with a wooden slice till it be enough then take it off the fire & cool it;
1^lb of this iw orth 6^lb of the Ran for vertue tast & culler/