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To dry Cherries Take 4 of Kentish Cherries & pick e fattest of m. n take out the stones & save e Cherries & m to make m 4 they are stoned thn put 1 of sugar finely beaten, stren some of e sugar in the bottom of e pan, & n Cherries & n Sugar till all be In, n set pan over a slow fire, & w n you hear suger his take of e pan & shake m, and so do several times till all e suger be melted. & sirrup enough to boyle m in; let yo fire be quicker & boyle m often shakeing m let m boyl up 4 or 5 times n put m into an Earthen pan, Cover m Close & Let stand till t next day; n beat m & out m Into e Earthen pan e next second day, e next morning heat m betime; that they may stand In their Liquor till afternoon then t may game their Coullour againe w Keeping. In Liquor, t take up one by one & Lay them in Cives & set in t Sun or a Stove & they be dry Inough, take a Chhine Basson full of warm water, set upon A few Embers, 7 take a handfull of Cherries at a time & wash & take a dry Cherry and wipe it & flat it between e Cloth you wipe m w & n lay m on a Cleane Cive againe, & sett m to dry again for one day & put up in Boxes w th paps between; To preserve Barberries Take yo barberries w are rip red & Large & in yo pott or Glasse lay sugar in e bottom yo Glasse, & n a Layer of Barb -Berries & so continued till yo Glasse be full, & let yo sugar be beaten fine & lye a pap or bladder over yo very Close & so Sett m stand for y r use & they will looke most dillicately Coulloured & Beautyfull
Lord The Right Hono Twedialy To David Wright For 41 Days Work at 17 3/4
Lord-
{90} To dry Barberries Take Barberries & stone take some double refined suger & put to it as much water as will boyle it to a Candy height put In Barberries & let heat on fire; but not boyl; lett stand a day or 2 In sirrup Lay on glasses to dry & sett on a warm stove/
To Dry Aprecox To every lb of a Aprecox take 3 of a lb of double refined suger; divid it Into 2 & to one part Lay Aprecox as you part & let Lie in suger an hour, set over a fire & boyle Carefully till they looke Cleare; take out of sirrup & boyle other part of suger to a Candy & put Aprecox In; & let only be on fire a Little while not to boyle & so Let stand In stove in sirrup for 2 or 3 dayes every day heating sirrup & after dry In stove/
To Candy any Sorts of flowers for Sallets Take flowers of any sort, & pick of Leaves & stakes from flowers; make a strong sirrup of suger & put In blossoms of flowers, as many as will goe In sirrup; boyle continuall stirring till it be turned to suger againe set it of fire, & back of a spoone stir & break suger from & they will be canded & no suger seen upon /
To preserv Morrella Cherrie Take 2 lb of fairest & best Morrella Cherries & 1/2 lb of double refined suger in bottome In bottome of pan & your Cherries, put some of suger In bottome & greatest over , boyle a quarter of an hour let boyle over a very gentle fire at first till all suger be Melted (or suger will burn) take of from fire & shake have ready a pint of Juce of of Red Currance, only brus'd In a Morter and strain'd, & 1 lb of suger; while this Juce & suger is a heateing draine Liquer through a Cullender from the Cherries & Juce of Currance is redy to boyle put In Cherries & give as much boyling as will jelly , 6 or 7 walmes will do it. take very neately up & close up those be ragged finger & cover deep jelley; you may put up Into a Bottle you drain'd out of Cherries & it will be rare wine/
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The Flech Apricox
Take a pint of th pared &sliced into thin chipps & 1 & 1/2 of th soft double refined suger & boyle the till they jelly scum it very cleane & take it up into very [s . . . llon] Glasses; if you can gett y jelly of white currance ot white plumbs will do as well as John Apples, keep a little of th suger out in th boyling it will make it the sooner jelly/
Jelly of John Apple & 1 of AprecoxThe Flech of White Quinces
Take a large kettle of faire water & when it boyles fling in Y whole quinces only the cores taken out, keep yo quinces turning that both sides coddle th take th up into a dry coale & close covered; & when they be pretty coole hold th in a cloth & pare th & slice all th is very white into this chipps, dusting some fine suger over y , th take 1 pint & halfe of the jelly of John Apples &, 1 of the best double refined suger & when it boyles up fling in 2 of the sliced quinces & 2 more of suger & boyle it very fast till it jelley th take it up into shallow glasses th th cleane jelley may be seene from the from th quinces
To P serve th Kentish Cherrrie in Jelley
Take 2 suger & stren some in th bottome of th pan & th rest among th cherries, set yo pan on th fire & when it hisses take of th pan & gently shake th , set th over againe & boyle th till they be almost enough then put them gently into a cullender to draine out th sirrup th take & halfe of th juce of Red currence Raw w 1 & 1/2 of loafe suger & when it is ready to boyle put in y out of the cullender & boyle th , after take th of th fire & shake th gently & when you seen th jelly take th of the fire againe & those that be ragged close up with yo fingers & lay th in yo glasses & when they be a little cold cover th well with jelly/
of th fairest cherries ripe & stone y &, take 1/2 pouderTo Dry any fruit w out &c ==
Take peares or pippins & lay th one by one, bake th full but not to crack; th lay th on Cive Bottoms in an oven w only a drying heat & so every day turn th till they be dry;
in a cleane Earthen pan-
To Candy Grapes or Goose Berries After you have p erved y
Take yo suddainly to wash of y roping sirrup; y stren y over w starched suger as you would do four upon fish y you would fry, & put y into a warm oven 2 or 3 times; never letting y to be cold till they be dry & they will looke like Sparkling Diamond[s]
Grapes after you have p served y & dip y in warm waterTo Make Suger Plates of an Cullor
Take 1/4 of a Gum Dragon & disolve it in Rose water & put a little musk in it; & A little pouder of fine white starch beat it all together in a stone morter to a perfect past, y role it thin with a rowling pin, & cut of inwhat fahsion you please; you may coullor your past w y juce of Roses Violats Marygolds or Sorrell, as w of all these severall collors you [please] & when they be be Rould out pretty thin y lay y one upon another; putting one white one between ev y coullour'd one, y role them up up hard together, y wett w a clothe dipt in gum water Cut them dry in slices & role y out thin & lay y on sheets of paper & dry y before y fire or in a stove
To Make Rumballs or Cakes
Take Apricox or anu other fruit & scald y [y press y ] pulse through a haire sive & take y weight in double refin -ed suger beat & starch it y put the suger to y pulse; y boye it till it be so think that it will not run abroad, then drop y on a smooth board till they are run as thin as you would have y y set y in a warm stove till y next day y turn y but first starch a lttle fine suger over y [fading] till y be dry, y must be turnd upon paper; but if you make Rumballs it must boyle till it be so think as to Rold out w fire starcht suger & left y in knotts & dry y /
till they be tender, &Orange Waffers Take y best Bernoody Oragnes & boyle y in lau all waters till they be tender take out y kernells & juce & beat y oranges to pulse in a stone morter & drive it through a haire sive & to a of pulse take a of double refined suger beat & sifted as fine as flower take halfe y suger & put it to yo {th} pulse; & boyle it till it will Rope, y take it of y & make it upom y other part of y suger; make but a little at a time for it will dry too fast, & so Role it out upon paper in y fashion of a waffer/