Book of Recipes

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iuice, a pound of double refined sugar, let it boile togeth Skiming it very well, if you think it will be jelley, put it into your Glasses when it is cold [nott pap Say] upon them to make Jelley of Pippins Take the best Kentish Pippins pare slice & put them into a pott, & let it boile in a pan of water, till the juice come from them, And then take weight for weight of Sugar and candie yd Sugar e put your juise to yd sugar but doe not let it boile, then put some [prosor ved] Oranges into your Glasses and pour them together To Candie Currens Beat the white of an egg and double refined Sugar well together, then u[oyp] yd largest bunches of Currens in lay them in the Sun to dry when it is very hott To make Quincie Cakes Coddle yd Quinceies till they be soft then take a pound of the pulp e rub it through a hair Seave, & take halfe a pint of the clear juise of Quincies and mix with it put to it a pound e a halfe of[boat] sugar & let it stand upon the fir

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Small and put it to the rest of your meat, than take the weight of it in Sugar dip it into water, & build it to as high a [Pan] is as you doo for cakes than put in all yr pulp and let it stand on a slow fire till it [be'] throughly scalded but not [boiled]. Than take it off the fire stirring it [till] it be almost cold; put it into glasses [& set them] in your stove or in the Sun, it will be be [fitt] to end in ten days. To make Lemon Drops Take the Rhine of one Lemon Goad it small in a stone or Marble Mortor, but you must cut it as thin as you can put to it half 1/e juise of the Lemon, takes half of a pound of double refined Sugar and just as much spring well water as [will wot it] & boils it to a candyheight, than put in the Rhine, juise and stirre them both together

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