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To Make Red Ginger Bread the Best Way
Take 8 white loaves. Let them be so old as they will
grate, and dry the crusts and beat them small, and set
all the bread before the fire to dry. Then take 1 quart of Red
Rose water and a clove, a quart of good canary sack. Put
the liquor into a clean pan or iron pot and disolve therein
4 lbs of good loaf sugar, then put into it two [ounces?] of true
red sandalwood and two [ounces?] of your best cinnamon and two [ounces?] of your best
ginger, and two [ounces?]of the best aniseed, and two [ounces?] of fine powder
of liqourice, and one [ounces?] and a half of your best nutmeg. Let
all these be powdered and sieved through a hair sieve.
Then put all these into the aforementioned licquors and let them
have one little boil over the fire and when you perceive
it boils put in the grated bread little by little-
keep fast stirring until it be all in then take it off
the fire and have a pound of the best Jordan Almonds,
blanched and ground into a coarse paste, and mix them
among the ginger bread; you may if you please put in 2
graines of musk infused in a gill of cinnamon water
and sprinkle upon it. Stirring all well together then
take it out and work the paste well before you begin to
form it for your prints. Then dust your prints with
cinnamon powder and so print as you please.

To Make Fruit Biscuits
Take the pulp of any fruit and strain it and to one [ounce?] of
pulp take six [ounces?] of double refined sugar sieved and put your
sugar in one dish and your pulp in another and make the sugar
and pulp scalding hot then put them both together in an
earthen basin and to every four [ounces?] of pulp put 2
spoonfulls of the froth of white of eggs and then beat them
all together an hour or more and make coffins
of paper of what fashion you please and fill them and
set them either in a cool oven or a warm stove.