Early modern recipe books

Pages That Need Review

London Metropolitan Archives: Recipe Book (CLC/270/MS00558)

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Noate thayt all Bisket Bread should be kept in Tin, or earthen Potts, or Boxes, But if in Wood Boxes, then Oakewood best, because it gives Least ill tast to any sweetmeates, the like also for Wafers, Iomballs, such like you would keep drye & Crisp, must also be kept in a dry place: but Macker ounes, & Cakes of Almons, & all Plum Cakes & such like for of Flower, must not be kept in to dry a place

To recouer the tast of Bisket, Cakes, & suchlike when the grow stale or tast of a Cubert; to eate as if they wear New also Manchet Bread, Put them into a Warme Ouen after Bread is drawen; or by the fyer; & for Cakes or Bread, if you will, wett them a little all ouer with some Ale or new Woort, or Bear the better, & so they will eats New for one day.

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Noate that Refined Suger, or Brazill Powder, is best for Rock Candies: for Barbery, or Mederous Sugers, are to fatt sugers.

Noate that after you haue put into suger, your fruites, or Iuices that you would haue Candy, then keep them only on the fyer soe longe tell it but begins to boyle; for boyling will hinder the candiing then, & only turne to a Roapinge.

Last edit 6 months ago by Veena
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Needs Review

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To prepare Gumm Dragon for Makeinge Sweetmeats, Pasts and Sugar, Plats, the

Take a quarter of a spoonefull of the Gumm, to ftower spoonefulls of Rosewater soe lett it Lye all night. the whitest is the best.

To Clarifie Sugar for more pure preseruinge

Beat Sugar very Small, wett the Sugar very thin with water as halfe a pint, to a pound almost (or else its apt to candy in the boiling vp) and as it boiles vp, put in two whites of Eggs beaten to water, and therie shells to some two pound of Sugar, Then settinge it on a Blazing fire, boile it a pace with continuall stirring, vntill it hath fully Boiled by 2 or 3 times till it growes fowle or Blackish, with gathering all the foulenes to the scumd then powre it through a strainer to [rasin] into a sirrup.

{Some Clarety with 24 Spoonfulls of faire Water beaten with the whites of 2 Eggs into Froath, which Froath put into the Hott Syrop & when it boyleth up, put in 2 or 3 drops of colde water, then set it of & Scum itt clean}

Muske or Amber greece put into wett Sweetmeats makes them mould.

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Muske and Ambergreece.

Note that one graine of muske is enough to mixe with fowre graines of Ambergre to put into any Sweetmeats, and without Muske the Ambergreece will not put forth its strength. Some will put in Eight graines of Ambergreece.

To desolue Ambergreece that it may be alwayes ready to perfume what you will for the Smell but not for eatinge: by puting a drop or more on the place and rubinge it in. Sir Will Paston

Take a drame of Ambergreece. halfe a drame of Civett, an ounce of Oyle of Benn, the Iuice of a Lemon, halfe a dram of muske, Mixe these togeth[...]

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in a hott Silner onorter, But remember to put the musk in last when the morter is Cold.

An excelle An Excellent perfume

Take of thye puder of Iuniper Beniamin storax of a each two ou ounces & of the oyle of cloves 6 dro^pes of musk ten grains Beat all thease to past with a little gume dragon steeped in rose water roule them in to little pelets as big as a great pea p flat then and theym & dry them in an Oven & when they be thur throught dry thay will burne with an dilicate smell

The vse of Amber

Mingle togather in a hot morter a dram of amber half a dram of civet one ounce of Oyle of Ben the iuce of a big limon half a dram of Musk the muske must be put in last

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when the morter is cold cleane i[...] with quanty lie of salt & that [...] last being beaten as it ware mix[...] with amber let the morter be heals in hot water so as noe wat[...] may get in.

To dry Apricotes

Take your Apricotes when they be ful[...] ripe pare & stone theym & as you doe them putt them into fare water then waight them & put to every pard pound of apricots a pound of sug[...] then put your apricots in hote water tell they be soft then take theym out & lay thye owne a cloth put to every pound of suger a pin[...]

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of water & set it on cotes tel thye suger be melted then scum it and put your apricots into thye syrupe let theym be hot of owne one side & then turn them that thay may be throughtly hot but not boyle then set them by tell that they be throughly cold heat them owne both sides twice a day for 7 days togather then take them up on your plate & set theym in an oven/

To Keepe Barberyes with out boyling

Take fine seareed suger & lay a laying of it in the bottome of a deepe narrow gally pott then take barbires & stone them & lay a lying of them but not uery thick then lay an other laying of suger & so of barberes

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as long as you please cover theym with paper & set theym any wher from the fire for thay will never mould & will keep 2 or 3 years as fresh as on the tree

When you stone them dip a fine [dalawne] rag in thye Iuice of a few barberes & squeese it prtty dry agaidne & with it wipe thye bunch which you presently stone & so quickly lay it into thye pot. This sett a delicate Color on theym which is an secret in this way of doeing theym

Last edit 6 months ago by Veena
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To preserue white Quince. The Aple Quince and Newest Gathered are the best.

Take your Quinces and parboile them, then Coare them and pare them, then take to a pound of Quince, a pound of double refined Sugar, and halfe a pint of water, then make your Sirrup and Scum it very cheane, then take it off the ffire, and put in your Quince pricking it with a kinfe on the inside, then sett them on a reasonable quicke ffire, you must take an ounce moud of Sugar to strow vpon your Sirrup as it boiles, you must boile your Quince till it be tender, And your Sirrup till it will Ielly and take them off and Skin them with a paper; Then put euery Quince into a glasse or pott fitt for the Quince put to them halfe of your Sirrup, the residue reserue till it be Cold, to Cap them with then Couer it with paper, fflat to the Sirrup when they are Cold.

some for most whitenes, will only perboyle soft the quinces after they be pared & cored & it will not take of the quick tast of the quince considerable for the boyling the Coares in, makes it apter to turn Redish.

If you think to spend this preserue or any other within a quarter of a year, halfe thear weight of suger will serue; & keep them carefully with looking to.

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Needs Review

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To Preserve Quinces White

Take such of your Quinces thayt are well colered not of the greatest sort but lett them be of a reasonable bigness wha weight them before you ether core ar pare them To every pound of Quinces a pound of refined suger & in the coring of them let your knife goe quite through so that thay may have a hole at both ends but core them with a small knife then scald them tell they be tender bu take care thay be not broken then refine your suger your are not to preserve

Last edit 6 months ago by Veena
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