Early modern recipe books

10 Make Marmalad of Oranges in Gelly

Take the fairest & best Orangs you can get pare the rine as thin as you can then cut them in half & take out the meat then boyle them in divers waters till thay be tender & the bitterness gon out of them besuce that the water boyle. before you chainge them then take them up & dry them in a cloth & cut them in square peases like smal dice then take pipins pared & cored & cut in quarters & boyled in faire water til thay be all most mrash then straine it to half a pound of cut orings take a pound double refined sugar beaten very smal & a pint of pupin water put as much faire water as will wett the sugar & so boyle it a while then put in the

pupin water boyle it a littel & seome it very cleane then put in the bitts of Oorange & soe boyle it as fast as you can till it will gelly put it in glasses & let it in your stove to dry

Mrs Woodwards Recepte to make marmalade of Apricocks

Take your Apricots pare them & stone them then put then into an earthen pot & set them boyling in water but lay a st^rong paper on the pot that no water may get in & when are tender take ye waight of them in refined sugar then boyle them togather You must keepe them all ways stiring or else they will burne let it {Bo^yle fast till it come from the bottom then box it vp.}

To Make Pasteor Marmalade of Apricotts

As you do other paste only when you boyle them in a glasse of water thayt must boyle as fast as thay can to keepe their color & when you haue all the clear for gelly then take up the pulpe & straine it & set it on a dish on the fire very hot stir it that it may not burne till you can drope it with a spoone & will lie as it fals then take the weight of it in sugar & boyle to a Candy put it in & let it be hot then put it in moulds for paist that which must be for marmalad must boyle longer as you doe other marmalade.

To Make Paste Apricotts

Take a pound of Apricots a bare pound of the best refin'd sugar & beat it smalle

{Mrs: H:}

To make Ielly of Quinces.

Take Quinces and pare them, and slice them and put them into a Tankaard, take to euery pound of Quince a quarter of a pinte of Springe water; soe pot them into a Skillet of water, and let it stew till the perfect tast of the Quince be in the water and that it be slippery, then take them and put them into a Siue or Strainer; (not straineing them, but) letting them draine then take to euery pinte of this Iuice a pound of Sugar, which you must desolue with 2 or 3 spoonefulls of water, and boile it to Candy, then put in your Iuice and let it boile, then skim it, and take it from the fire, and stirre it while it is bloud warme, then put it into your Glasses, and set it into a stoue, 3 or 4 dayes till it Gellyes.

This is for Quince Pipinges, and Goosberrys alsoe may be done this way.

{Lady Warwicke.}

Another way to make Ielly of Quince or cleere Cakes./

Tye vp in a cloath the Kernells of Quince and put them into faire water and let it stand all night, and the water will be like Ielly, then take them out, and quarter the Quinces, and only cut out the very kernells, not any of the coare, then pare them and cut them into Slices into that water, boyle them soe a pace close could then straine them but crush them not, and to a pinte of that Liquor, add one pound of Beaten sugar, (made a Sirrop with some of that Liquor and boiled to daye Sugar again) then put the pinte of Liquor to the Sugar and set it on the fire, till the Sugar is melted but not to boile, soe Glasse it either for Cakes or Ielly.

Note that when the difference betweene Ielleyes and Cleere Cakes is for Iellyes, when the Iuice in put into the Candy Sugar to lett it boile a while which hinders it from Candieing.

To make Ielly of Quinces: the Lady Hewetts way./

Take Pipings and pare them and cut them into Quarters, or less, and boile them ^in faire water, vntill the water be strong of the Pipinge, then to a pint and a halfe of this water, put a pound of double refined Sugar, and boile it as fast as you can a good while, as you would for Ielly of Pipings, then haue ready prepared your Quinces; they must ^be pared and boiled as tender as you can without Cracking, then take them vp, and when they are Cold, pare of a little of the Outside, that is changed couler with Lying, and slice them in little thine peeces, as you slice Aples for ffritters; and then put them into your Ielly, and boile them a reasonable pace till they looke very cleere, and your Ielly be enough, then put it into Glasses as you doe any other Ielly./

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The very best and Curious way to make Ielly of Pipings, you may make it from Michar, till Easter, but about Easter they grow to Ripe and Mealy therefore then put in halfe Densons, called Aple Johns, which are quicker tasted and paller. Lady: Hewett.

The night before you are to make it, take an Orenge and quarter it, and teare of the peele in Quarters that it may be thicke then lay this peele in faire water, all night, the next day cut them into as thin slices as you can possible, which boile in two, or three seusr all waters, till they are prety, tender, then take the palest Pipings, pared, quarter, and coore them, puting them as fast as you doe them soe, into faire water, to keepe theire Couler, when they are all ready, then boile them in ^noe more water ^then will couer them soe long till they ^looke cleere, yett whole still all or Mash, as thicke as for tart stuffe, then put them into a very thicke strainer, soe straine it ^gently thorough, and if any thicke should come, lett the Iuice stand to settle att the