A cookery book with index, containing recipes for preserves, cakes, wines, and household remedies [manuscript], 1694

38 To Presarve Wt Pare Plums Pare your plums and to A Pound of them take more yn A Pound of Sugar finely beaten and Searsed devide the Sugar into tow Parts and wrap ye Plums in one part of itt and putt to it as much water as will wett itt lett ym boyl very Saufly and when you find ym Pritty well boyled and that the Sirrup begins to chainge the cullor have ye other halfe of the Sugar in A Thin. candy and take ye Plums out of the Cirrup and put ym into the candy and lett ym boyl till the candy be very thick; then glass ym up and Putt Some of the cirrup by till they be could to cover them You may know A candy when it hath boyled very well take some up in your spoon and put it out and if it make A fine Haire att ye Spoon it is Enough and ye Right time to put in your plums take care you turne not their culler Eather with too hott or cold A Fire

To Presarve Quinches Wt Or Red without Water Scald your quinches pritty tender then pare ym and quarter them but take heed of Breaking the quarters as you cutt out the cores wch they will be apt to doe; and So yr best way is to Covre ym first and Stop ym close with pap and when you cut ym open in quarters cut out that About ye cores wch is discullered; then have ready beaten some Small quinches ye Juce being prest through A canvis Bagg So take ye clear Juce when it is Settelled A little; add to A Pint of ye Juce A Pound of the quartered quinch and Two Pound of Sugar boyl them up pritty soft And when you finde the Cirrup will Jelly take it of ye fire and lay the quarters in deep marmolett glasses and So Pour your Sirrup upon them if you will have them Red then putt in ye quartered Quinches Raw but the same quantety of Sugar and Juces lett then Stand close covered untill they louke of A Carnation culler boyling Softly till you think they be tender and well Entered in ye Sugar then take them up, and; vide on ye other Side

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39 On the Other Side And So lett them Stand and lett ye Sirrup boyl as fast as you can when it is allmost could pour it on your quinches and for Marmolate break ym when they are Red and boyle them quick you must have A care it Burne not to your pan bottom after you have broke your quinches be continually Stiring itt you may know when it is Enough it will Roule of your Spoone in clods and come clear from ye Bottom of your Pann As you Stir itt

To Make Conserve of Currons Barberrys or Rasberries Take A Pritty quantety of currons and bruise them well in A Pan then press the Juce and the body of the Corrans through A Haire Sive then Sett it upon ye Fire and lett it thicken A little then put it into A Tray and weigh itt yn lett it boyl continually Stirring it till About A 1/4 of A Pound be boyled away then to Fowr Pound of Pulp putt 4 lb of good Powdered Sugar and incorperate ym well togeather and lett it be on the Fire untill it begin to bubble yn Putt it into your glasses whilst it is hott and So for Barberryes

To Make White Marmolett

Beat Some Quinces in A Morter when they are Scalded and Pared then weigh the pulp So to Every Pound of Pulp add A Pound of Sugar and mingle it well and Sett it on ye Fire continnually Stiring it with A Splatter till it comes to A culler and when it is Stiff take it of and box itt as you like

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40 To Make Oringe Marmolate Take you Oringe Skinns and lay ym in water all night, then boyl ym very tender, So cutt ym in thin Slices, and tak as much of ye Pulp of codled Pippins or pares, take to A Pound of this A Pound of Sugar desolved and well Scum'd yn Putt in your Oringe and Pulp and boyle ym like other Marmolate put in Some Juce of Oringes or Lemons So pott it for use

To Make Red Marmolate of Quinces Take to Every Pound of Quinces pared and cored A Pint of Water and then Sett ym on charcole close covered and when they are tender putt to Every Pound Quinces 3 quarters of A Pound of Sugar, and when it is boyled Enough it will clear from A bason if you can gett Any of the Juce to putt Among ym will doe wett

To Candy Suckett's [Gess?] your Sugar and boyl itt and when it boyls Putt in your Sucketts and lett ym boyle togeather untill they be cott High yn take it off and draine your Sugar upon ye Pan Sids with A Scummer and So lay ym upon Wier Sives and when they are could Pack ym up in Boxes with paper betwixt

To Make Lemond Lozenges Take one leoman and pare ye out most Skinn and Shred it very Small or grate itt, Squease out ye Juce, take A Pound of Sugar and boyle it till it begins to candy then putt in your Juce and Rind Stiring ym well togeather So drop ym on White Paper