Pages That Need Review
London Metropolitan Archives: Recipe Book (CLC/270/MS00558)
page 18
Noate 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.
page 22
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.
page 23
To p Makeinge Sweetmeats, Pasts and Sugar, Plats, the pare Gumm Dragon for
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 p seruinge
Beat Sugar very Small, wett the Sugar very thin w th 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.
page 24
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 w t you will for the Smell but not for eatinge: by puting a drop or more on the place and rubinge it in. S 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[...]
page 25
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 Beniamin storax of a each two ou ounces & of e 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 m & 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 e iuce of a big limon half a dram of Musk e muske must be put in last
page 26
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 m & 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 m out & lay e owne a cloth put to every pound of suger a pin[...]
page 27
of water & set it on cotes tel be melted then scum it and put your apricots into e syrupe let m be hot of owne one side & then turn them that thay may be throughtly hot but not boyle then set them by tell they be th troughly cold heat them owne both sides twice a day for 7 days togather then take them up on yo plate & set m in an oven/
To Keepe Barberyes with out boyling
Take fine seareed suger & lay a laying of it in e bottome of a deepe narrow gally pott then take barbires & stone m & lay a lying of them but not uery thick then lay an other laying of suger & so of barberes
page 28
as long as you please cover paper & set m any wher from e fire for thay will never mould & will ke p 2 or 3 years as fresh as on e tree
m w thWhen you stone them dip a fine [dalawne] rag in e Iuice of a few barberes & squeese it prtty dry agaidne & with it wipe e bunch which you presently stone & so quickly lay it into e pot. This sett a delicate Color on m w ch is an secret in this way of doeing m
page 29
To p The Aple Quince and Newest Gathered are the best. serue white Quince.
Take yo 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 yo Sirrup and Scum it very cheane, then take it off the ffire, and put in yo Quince pricking it w th a kinfe on the inside, then sett them on a reasonable quicke ffire, you must take an ounce moud of Sugar to strow vpon yo Sirrup as it boiles, you must boile yo Quince till it be tender, And yo Sirrup till it will Ielly and take them off and Skin them w th a paper; Then put euery Quince into a glasse or pott fitt for the Quince put to them halfe of yo Sirrup, the residue reserue till it be Cold, to Cap them w th then Couer it w th paper, fflat to the Sirrup when they are Cold.
Quinces and parboile them, thensome 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 w a quarter of a year, halfe thear weight of suger will serue; & keep them carefully with looking to.
thinpage 31
To Preserve Quinces White
Take such of your Quinces well colered not of e greatest sort but lett m be of a reasonable bigness wha weight them before you ether core ar pare m To every pound of Quinces a pound of refined suger & in e coring of them let your knife goe quite through so t 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