Recipe book collection: Wellcome Collection

181. Wine & Liquors . To make Sage Wine . Take twelve gallons of Running water, Boile it till it coms to tenn gallons, then putt it into a cleane tub, and when it is quite cold, putt into it three score and ten pound of the best Maligo reasins picked from the stalke, shred - them small, then take foure Bushells of the best sage read - crowded downe well, then pick of all the stalks and shred - it small and putt it to the water & reasins, cover it very - close, stirr it twice a day for 8 or 9 days together, then - squeese it well & straine it through a haire cive, then putt it vp in a cleane vessell, which must be quite full and must be stopt very close, and att two months end, it must be botled it must not be sett into cold a Sellar. when it is a working you may putt into 4 gallons of water being ordred as the former into the sage and raisins after they are strained, and it makes a pretty wine to drinke in the Summer. To make Black Cherries Wine . Pick them from the stalke, from the Cherries, Bruise them putt them into a Cotton bagg, lett them drop leasurely, you must be sure not to squecse them; and to every quarte of Juice putt a quarter of a pound of sugar, Soe lett it stand a working 24 houres, then tunn it vp for 3 weekes, So Botle it vp. Some boiles the Juice & sugar till the Scum rises & when tis cold botle it To make Cowslips Wine Take 3 gallons of water, putt to it 6 pound of the best pouder Sugar, Boile the sugar & water together half an hour & scum it well, then power it coole, when it is almost cold, beate a spoonfull of yest and therewith beate 3 ounces of the sirrop of citron or lemons, then poure it into the liquor & brew it well together, then take a gallon of Cowslips flowers which are picked, Bruise them well in a stone - mortar and brew them well together with the yest of Syrope, and - lett it worke 2 or 3 days, then straine it and putt it into a Cask - that it may settle & worke, & when it has done, stop it vp and lett it stand 3 weekes or a month & then botle it & in every botle putt in 4 lumps of Sugar. Some leaves out the syrup of Citron . or instead of it putts a quarte of white wine. Wine & Liquors 182. To make Shrubb . Two quartes of Brandy, putt it into a pot or Botle, putt to it five lemons, some with peeles & some without. Grate halfe a nuttmeg. Stopp it close & lett it stand 2 or 3 days, A quarte & halfe a pinte of white wine. one pound of loafe Sugar; Mix them well together, then straine it 2 or 3 times through a flanell, & then botle it for vse. To make Elder Wine another way . Take twenty pod of maligo raisins, rub them cleane and shred them small, Boyle 5 gallons of water one houre, then - poure it hott vpon them, and lett it stand tenn days stirring it now and then; pass it throw a haire cive & putt to it - 6 pintes of Elderberries juice baked in a Oven, straine it and putt it in cold and stirr it well together; then tun it in a Vessel & lett it stand in a warme place six weekes or 2 months & then botle it. The Limonade . Take 4 pods of the Sun stoned, and putt them into an earthen pott, then take 4 large lemons and squeese the juice into them & slice the lemons peel & all into them, putt in - a pound & half of loafe sugar; then take 4 gallons of water & boyle it a quarter of an houre, then poure it boyling hot into your pott & cover it close & lett it stand 4 or 5 days - then strain it and botle it, and in Botling vse half a pound of sugar more, att 12 days end it will be fitt to drink. To make Jellyflower's Brandy . Take a peck of good clove-Jellyflowers, & cutt them as you doe for syrop and bruise them a litle & then putt them steepe in a full gallon of the best Nante Brandy, ^ lett them lye in steep 2 or 3 days then straine them well throwgh a fine haire cive, and after it is strained, sweeten it with good white sugar to your taste, lett your sugar be well beaten, and when the sugar is well mixed in it, which in two houres it will be, putt it up on glass botles for your drinking while it stand in steep stopp it very close; the flowers when they are stained will looke white. Pen Osborne.

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Physick & Surgery

For Skinning of any soare & Chamber

Take Salett Oyle and anoynt the soare place, then lay on the pouder of the rottennes of an Oake paste, finely searcht upon the place oyled then lay a peece of browne blotting paper theron, and so lett all rest upon the said place un-skinned untill the oyle the pouder of the Oake paste and the blotting paper fall easily of; and God assisting that will performe all that is promissed.

To make Oyle of Eggs for Scalding or burning

Take 40 or 50 eggs and lett them be rosted or lodden stone hard, then take the yolks from the whites; mash the yolks together all to peeces; putt them into a frying pan, and sett them on a good soft fire stirring them continually untill the oyle ryse from them, which you may perceive when they grow being of a blackcoulor. If you would have that yellow, you must straine that when it is moiste & yello but then it is not so good in operation, not will yeild so much.

A Poultis for the Goute

Take new milk a pinte white bread grated to make it as thick as pap, boile that to that thickness, then when it is boiled so thick, then putt in the yolks of two eggs and the weight of two penny in saffran being poudred, stir themwell together & give them one warme on the fire, & apply this to the grieved place reasonably warme.

A Restorative Broath.

Take a young Cockerill or pullet & flea it, take away all the fatt & bruise the bones also take 2 calves feet and scald them & pick them cleane from their fatt and washe them cleane in 3 faire waters, then putt to them into a close pott or pipkin six pintes of faire water & seeth them & skum them; then putt in 2 dragmos of china cutt small 2 dragmes of sasaparilla sliced cutt also 4 raisins their stones cutt out 2 dates cutt, Thym, rosmary, marjoran, savory sin-foiles leaves and stringes, tye all these in a litle bundell & putt in with the rest some macewith a litle cinamon, a litle crust of bread, and att the latter end of the boiling a good spoonfull of venigar; seeth all these to a quarte as neat as you can, oftentimes stirring and breaking the bones with a ladell, & putt therein salt, and last of all sugar to make it pleasant, then give it a boile with all the rest, and straine it therow a bagg & you shall find it a broath in manner of a gelly.

A Physick Broath

Take the bones & sinews of a legg of veale with a pullet & breake the bonesof either of them then putt them into a pipkin with a gallon of water & sett it on the fire, but cover it not, when it is skumed and hath boiled almost an houre upona soft fire, take the rootes of parsly, fennill burrage, buglos sivory, read dockes and sorrell of each a roote or two, save of the sucory for making it bitter, but before you putt them in, you must pick them & steepe them in hott water, you must also take a quarter of a pod of sparayns roots & putt them in with the rest. When these have all boileth together a quarter of an houre or better, take half a pod of Damask -prunes

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prunes half a pod of corrints, ten french prunes 2 or 3 leaves of mace, a - bottom crust of a manchett & putt them in with a handfull of voiletts-leaveshalf a handfull of sorrell, a litle thym and rosmary, half a handfull of bittony and as much egrimony one ounce of burrage flowers, lett all these boile till the broath will gelly, then straine it, and heat so much as you will use att a time you may add hearts-horne and ivory at the taking of it.

Another Physick Broath

Take 3 or 4 ribbes of a a rack of mutton, taking away the fatt, two young pidgeons or a large Chicken; Sorrell, endife burrage, sivory of each a handfull balme and clary of each 5 or 6 leaves, corail poudred and bound in a cloth one dragme, pine kernell sliced 12; Boile all these in a sufficient quantity of water - untill the flesh be well boiled, being well skimmed before the hearbs be putt in, in the end of the boiling putt in a small stick of cinamon, and when it is strained putt 2 or 3 spoonfull of Rhenish wine, and so much sugar & rosewater as may please the taste.

An Opening Broath

Take a very cleane pott with 3 quartes of water, and sett it on the fire with a chicken and the bonie part of a legg of veale, and lett them seeth, keeping them cleane skumed, then take of endive, sivory, maiden-haire egrimony of each half a handfull, a good quantity of liver-wort, fennill, partsly & yellow dock roots of each 3 roots, these being well washed scraped & the pitch taken out, then take of Damask prunes, raisins & corrints of each a handfull; 2 or 3leaves of large mace with the bottom of a manchet, lett them seeth all together till the broath be of a read collour & be not in quantity above a quarte, then putt in one nuttmegg, 2 dates sliced or quartered, then straine the broath thorow a strainer & keep it for to drinck a good draught in the morning fasting - and the last to Bedward after a light supper, make it fresh & use it as you find good with it.

A Plaster for the Back

Take plantin confry knot grasse & shepers purse of each a handfull, stamp them small & boile them in a pod of oyle of roses & a litle vinigar, when it is well boiled straine it & sett it on the fire again & putt therein of wax 4 ounces of chalk bole-armoniak & sera sigillata of each one ounce, boile it well & keep it stirring, then coole it & make it up in rowles, & when you use it spread it upon leather & lay it upon the back.

An Electuary called Paufium

Take of the hearb of Clare and rocket of each a handfull, of muscadel a pinte, put it in balnes maria 3 houres, then straine it hard and add therto the pith of an Oxen the quantity of half a pod & the braines of 16 sparrows, & boile it to a good consistance - then putt to it of the roots of eringo candied one ounce & 30 kernells of filberts being first steeped in honey 24 houres, of pistaches rub in butter half an ounce, lett all these be beaten well in a stone mortar & drawn thorow a seashe, after add to it a pod of - sugar dissolved in rosewater & keep it.

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123

Physick & Surgery

How to make Gascoins powder.

Take white amber. Read corall. Orient pearles. Harts horne crabs eyes of each one ounce. of East Bezar one dragme the tops of the claws of a Crabb (so far as is black) as much - in weight as all the rest. Beate them severally into powder then search them through a fine search then with Jelly - of hawthorne the spirit of sack of a little Safran make it into little round balls and dry them with a moderate heat. This powder is Very good to take away all ague to be given when the cold fitt is coming in a little ale prophet drinke, & to be used 3 severall time, and to be given in a feaver to drive - away any thing from the heart or the stomach & to cause sleep it must be given at night when you goe to bed. It is good to prevent the small pox if taken 3 or 4 times. It is very good to kill the worms in Children you must give to a child - 5 or 6 grains at one time to men or women 10 or 13 grains In my Ladys Kent prouder Hey putt in a little - Contraurva and you may putt in a little Cochenelle.

For a Feaver.

Take a penny worth of blew corrints and one penny worth of mirridale, pound them in a stone mortar till they are - like a salve; then take a sowre sinell orange & cutt it throw the midle and spread the salve upon the juicey ride of the. Orange & bind one halfe to the one wrist & the other half to the other an houre before the fitt coms when the orange and Salve growe dry renew it with fresh. My Lady Purbex.

A Medecine for the Ague.

Take Onions. Sage & saffran beaten together till they com to a sort of a poulles and aply it to the wrists and Sole of the feet and drink a kind of Safran thea that - day the fitt is expected.

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Physick & Surgery.

For the Bite of a Mad Dog.

Take two quartes of strong Ale, one pennyworth of triacle two spoonfull of scraped pewter. One handfull of rue; a head of garlick. Boyle all these together till it is but a quarte; Give it att 3 mornings first letting blood and eating some fo the dogs liver if it to be had.

To Make the Black Plaster.

Take 3 quarters & better of Virgin Wax, and a pinte of the best Salett Oyle, melt this together in a large brass pan then take halfe a pound of the best white lead, grind it on a painters stone Very fine, then take the Oyle from the fire, lett it coole a litle, then putt in the lead stirring it together sett it on again lett it boyle half an houre take it of the fire. putt in 2 ounces of Mastick 2 of Olibanum 2 ounces of myrr. 2 of frankinsence. 2 of Bergame pitch 2 of barkamahat; Lett them be all finely poudred & searcht. Putt this pan into another pan for fear of running over. then putt in all the gums, stirring it till it has done rising then sett it on the fire again, lett it boyle half an houre stirring it still, then take a quarter of an ounce of Camphir finely beaten to pouder, strew it into the pan, stirring it all the while; So lett it boyle till it be black, then take it of, stirring it till it be cold; then oyle your hand, and the Board & soe make it into Rolles, this keepe choice as your life. this is that which cure the toothach or head ach.

The Bitter Drink.

Take 2 handfull of Carduus, the like of wormwood & the same of mint, putt these mixed together into a cold still, and poure on them a gallon of Brandy; then distill of keeping a slow fire, the first running will be very strong, soe that you may mix it with the last as you please.

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Stilling

Aqua Mirabilis

Take two quartes of White Wine. one quarte of Aqua Vita - one quarte of sack. the Juice of Salandine & Balme, Mintof each a pinte. one great handfull of Mellilot flowers - small shreed. jubes. settmess. Gallingall grains. Nuttmegs of each the weight of a sheling. Cinamon y.^e weight of two shelings Bruise all these spices small, then lett them infuse in an earthen pan all night. the next morning distill them with a gentle fire. Draw one quarte of the first water, and - then of the second and third if you please, the last you must spend first. putt into every quarte of a quarter of a pound of fine [s]afe sugar, as much pouder of safran bound upin a cloth as will lye upon 3 pence. This water is good to preserve the lungs and to cause a good stomach; In summer drinke one spoonfull fasting in winter two.

Cordiall Water good for the Plague. small pox feavers. Surfeits. In an Ague with a litle Mithridate in 3 spoonfull att y.^e coming of y^e cold fitts. It willbring of any ill matter from y.^e stomach, and it isvery good for the convulsions fitts

Take sage-selendine, rosmary. rue. sage of Jerusalem, wormwood. pimpernell. Dragons. scabians. Egrimony. Balme. Rosasolis Carduus. Bittony flowers & leaves. Marygold, flowers. Archangelsflowers. Rosmary, flowers. Scordium of each of these a goodhandfull with cowships flowers and Lilly of y.^e vally; Take read Brambles an handfull, Lond mellilot, galingall of each a quarter of an ounce, with Coriander seeds. then take the roots of forniensill angelica Elicampany each half an ounce, Single piony 3. ounces Single wall flowers a handfull. Zedeary. liquorish of each of these half an ounce, lett all the hearbs be washed and shaked in acloath till they be dry and cutt grosly with a knife, & then mingle all together, and lett the roots be thin sliced & soe minced with the hearbs. .then

73 Stilling

then putt them all into an earthen pott well glazed & putt them all into a gallon of the strongest white wine, and lett them steep together 3 days and 3 nights stopped very close, & every day stirred once aday. Then distill altogether in an ordinary still, with the first time reserving about a pinte of the first and a quarte of the second and a pint of y^e third running in severall glasses close stopped with a corke. and remember when all is in the still to late it up with passe and a rag close & putt a paper upon the pipe end thathangs over the glasse, over a soft fire.

To make water of Life.

Take Balme burnett leaves & flowers. Rosmary. read Sage Taragon. Tormentill Leaves and roots. Rosasolis. read roses. Carnation. Hysop. Thime. Read strings that grows upon Savory. Read fennel leaves and rootes. Read mint of each of these a handfull. Bruise them and putt them into anEarthen pott glased, and putt thereto as much white wineas will cover them, stop them close & lett them steep therein 8 or 9 days. Then take ginger nuttmegs & cloves of each an ounce, a little quantity of Safran. any seeds, great raisins & sugar of each one pound. half a pound of Dates. Sheed y.^e hinder part of an old Rabits a good flesht runing Cock clean draw the flesh & sinews of a leg of mutton. 4 young pidgeons. the yolks of 12 Eggs. the quantity of a loafe of fine White bread cut in thin Slices. Muscadell 3. gallons or as much as will distill them in a Lambick putting therto2 or 3 ounces of Mithridate or as much perfect teriacledistilling all these with a moderate fire. Reserve the first water by it self and also the second, & when there coms no more, take away the Limbeck and putt more Wine intothe stuff, stilling it again, & you shall have another good water. the propreties-

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60

Preserving.

How to make a fresh cheese or hedgehoge to eate with Creame.

Take half a pinte of Creame and two eggs and beate them and putt them into the Creame witha spoonful of sower Creame, and putt it altogether into a skellet and sett it on the fire, and stir it continually & lett it boile vntil it be turned to curds, then take it of the fire and poure it into fresh Cheese pan, and lett the whey be cleane drained from it, then take a good handfull of almons and blanche them and beate them very smal with rosewater, then put the curds to them and some sugar and grinde them well together, then putt it to the dish of creame, or make it on the fashion of a Hedgehogg & stick it with blanched almonds sliced.

To make Quinces Cakes.

Take quinces & boile them till they be very tender and pare them & scrape them vpon a trencher till you com to the core; then take the weight of the quinces of loafe sugar finely beaten, and mingle them together and sett them on the fire and boile them a hace, till they com clear from the thing; then take them vp and laye them vpon a plate of glasse in what fashion you will have them,

Bitter Almonds Cakes.

To one pound of bitter almonds blanchet & beaten Very fine with a litle orange flower, water to keepe them from (), take one pound or better of double refined sugar finely sifted, and the froth of three or four white of eggs well beaten with a whiske, mix these all together, and due make them into litle cakes vpon tinns plates & dush a litle of the fine sifted sugar over them and bake them in an oven not to hot.

To Preseiue of a Clear yellow Couller to euery pound of quinces take a pound of Loafe suger & a quart of water with this make a sirrup boyle itt haue the quinces the yellow smoth quinces is the best Coare the quinces & a little parboyle them then pare them & put them in a little Cold water & let them lie there till the sugar be Clarified when itt is scumed clean as the sirrup boyles up putt them in & keep them with a constant fast boyleng euer turning them till the syrrup be thick them putt them out your[]

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To make Jelly of pippins M^es Christians way

Take 12 fair pippins pare and slise them coare them into a quart of faire water and boyle tham a pace till the water be boyled to a pinte then str= ain itt through Canuis and put to that 3 quarters of a pound of duble refined suger Iuice of 2 Oringis & one Lemon pare the rine of the Lemon uery thin see th itt in 2 or 3 waters till the bitterness be out of itt than cut itt into littel strings then boyle the Iuce of pippins and suger put gather till you haue scumed itt Cleane then put in the slised Lemon pill & boyle that neare a puarter of a houre then put in the Iuce of Oring and Lemon according to your tast and if you like a littel amburgrece & musk put itt in a tiffany and boyle itt a littel in itt whan itt will Jelly one the spoon itt is enough you may then put itt forth into glassis and keep itt for your use

To Preserue Wallnuts White Lady Mary Bertei

Take the walnuts 3 weeks after midsumer & pare them to the white as fast as you pare them put them in faire water & keep them down un der watter boyle them in the 2 watters & when you have paird them to every pound of Nuts take a pound of suger & 6 ounces with near a quart of watter when the watter & the suger is clean scumed putt as much of the surrup as will couer the wallnuts let them boyle as fast as the can & as the surrup wast put in more tell the are tender when the are tender & near done put in a quarter of suger then take them up in a cullinder & with a bodkin put Candid Cittorn the next day giue them a boyle it must all be don with all speed posible or the will turn black if you pleas lesen the watter & in the last boyleing add a little Juice of Lemon

To Make Cards Lady Mary Bertei way

Take 4 ounces of fine suger scearced three Ounces of puere fine flower & half an Ounce of Gumdragon steep in Orange flower watter all night take as much as will make your sugar & flower in a stif past then rose it into thin Cakes of the sise & thick ness of Cards & lay them on paper to dry for Coulering use scuthin ekke & inetigo this past will make plates

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32. Preserving

To make Biskett-Bread of Almonds.

Take Almonds and blanche them, and beate them very fine & still putt rose water in to keepe them from oyling . And take the weight of Almonds in Sugar and the weight of the sugar in Eggs shells & all , but use but the whites and yolks and beate them some houres with these Almonds & sugar with a spoone in a dish , and when you have beaten them putt in some muske and a litle rosewater mingled together , and if you will you may putt in Corianders Seed and Anyseeds then butter a sheet of paper and putt it upon it with a Spoone so in an Oven after bread has been drawn , Bake them ; They will be almost as thin as a wafer .

To make Marshpans Cakes .

Take a pound of Almonds blamche them in hott water , then wash them Very cleane in faire water and dry them in a cleane cloth , then beate them Somthing Small in a cleane mortar and putt half a pound of augar into them , and beate the Almonds & sugar into a paste , and putt 3 or 4 spoonfull of rose water att severall times into it , into which rosewater putt two grains of musk over night , so beating your paste untill you see no white fleckes into it , then take it out of your mortar and work up your paste with your Sugar searcht Rowle it out with a rowler and cutt your Cake round out of your paste , then rowle some of the paste of the thickneys of an Arrow ; and do round about the edges of your cakes with a featherdipt in rosewater , but first well the edges of thecakes then lay them upon wasters a sheet of paper under them lay them on a plate and sett them in an Oven or Bakeing - pan and lett them be a litle dry , which will be lesse then a quarter of an houre , then take them out ; And with rose-water & searched Sugar beaten togetheras thick as pancakes butter, with a feather Ice your Cakes therewith , So sett them in the Oven{–} or pan again for a quarter of an houre , then take them out and lett them Stand 2 or 3 hours near the fore ; Lett your pan be with a soft fire on the bottom and good and hott on the top .

A Receit of Dryed Aples .

Take to every pound of aples a pound & a quarter of Barbary Sugar ; The aples must not be full ripe , then pare them & parboile them , then lay them in cooling . then putt them into your sugar mingled with s litle rose-water So much as will wett the Sugar Cover them close untill they boile ; then take of the cover and lett them boile a pace , till they be almost enough ; Then lett them boile Softly till they be full ready , They are ready when the Syrup cometh whole together from the pan ; then take them outone by one while they are boiling and lay them upon a dry cive ; the Syrup being drained from them Soaketh out so turne them into dry places . within 5 or 6 . day . they will be ready to putt up in Boxes.

33.

Preserving.

To cast Sugar into the forme of Birds or Beasts.

Take of your clarifyed Sugar and boile it vntill it will rope between your fingers; Then coole it a litle, which wee call graveing; then having your Moulds ready watered and close stopped, poure in your Sugar; And being cooled take it forth, and either guild it or paint it in perfect Colours.

To make Artificiall Cloaves.

Take an ounce of Cloves and beate them to pouder, then take half a pound of fine pouder sugar, then take a penny-worth or Gum-dragon, and lay it one night steep in water, then take a litle gum the bigness of a wallnuts and take 3 spoonfull of sugar & beat them together in a mortar, then take a penny-worth of Bole armoniack the bigness of a small nutt of it, and beat them together; then take a litle lamp-black the bigness of a smal pea, then beate them together very fine till they be somewhat dry, putting in some sugar now and then as you beate them; then take it of the mortar, and rowle vpon a peece of cleane paper; and so cutt it with a knive as much as you think will make a Clove. then dry them by the fire or in a Stove.

To dry Appels Another way.

Take the dryest Apples that you can gett putt them in an earthen pott, Cover them with paste, sett it in the Oven with a back of your houshold bread, and lett them stand as long as your Bread, then they being cold take them out of your pott, laying them flatt vpon dishes. If you please You may putt one Aple into another to make them greater) when you have done so, putt them into a cool Oven or stove, so drying them by leasure till you think they will keepe as long as you please.

To make Corints Cakes.

Take half a pound of butter, a pound of fine flower, half a pound of sugar 3 yoolks of eggs, knead it with thick creame, and a small quantity of safran, Rowle out your paste thin and lay your corints one by one in the compas of a Sawcer; then cover it with another sheet of paste. Cutt it round with a rowling, pricke them very thick and so bake it as you would bake Bisketts

How to sweeten Corints.

Take a pound & a half of the best and largest Corints you can gett, wash them well, then rubb them well in a cleane cloth, then sifte them well in a Cullinder, then putt to them any Syrup you have with rose-water and sugar and one Nuttmegg; And so lay them on your Cakes aforesaid.

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Preserving.

again. Then lett it stand till it be cold, then mould it and rowle it thin; then take half a po^d of other Marsh-pan's paste vnboiled, & putt into it 2 ounces of Carroway, a grain of musk and 3 drops of oyle of Lemons; and so make that paste into small Rowles of the big mess of wall nutts, then make y^e balls vp into other paste like vnto litle puffs, so flatt them downe with y^r hand like figgs, and so bake them vpon Marsh-pan's wasters. These are the right portugal taikes soe called in Banqueting.

To make Oranges Bisketts. Take the best & clearest rind, oranges, and putt them in faire water; and shift them twice a day for eight days together, then boile them in faire water, which you must change according as you find the bitterness remaining in their taste, and untill you can trust a straw thorow them, then take all the Inside out, and to every po^d of oranges take 3 po^ds of [loafe] sugar, which must first be finely beaten, then putt your oranges into a stone-mortar and as they worke faire putt your sugar by dgrees, and when it is brought to a fine paste, spread it vpon a plate about half an Inch thickness, and stew it with a very gentle heat; and then cutt it into peeces. Remember to wipe the Oranges very dry when you take them out of the water.

To make Mace's Cakes. Take one pound of Sugar and a po^d & half of flouer and take creame of the best, and boile it very thick, and take 3 spoonfull of the cheafest of the creame when it is cold and one yolk of an egg & two beaten nuttmeggs, and so, much beaten mace as you shall like and a litle salt, and so much cold butter as will knead them up; and when tis kneaded together, the sooner you mould it in Cakes the better they will be, and so bake them.

To make Flower-Briskett Bread. Take half a po^d of sugar and three quarters of a po^d of flower and some sweet fennel-seed, bruised a litle in a mortar, and the dust fanned from them; some six grains of muske beaten into fine pouder; five yols of eggs, but non of the whites, and so much cold water as will knead them up, so rowle them up like ringes & make them in knotts what fashion you will & bake them.

To make Macarons. Take two po^ds of Iordain almonds; blanch them & beat y^m small, as you beat them you must sprinckle in some rosewater, or some musk-water that they be not to oyley; then take a po^d & 3 quarters of fine sugar & stirr your almonds and sugar together in a Bason with a wodden slice; Then beate the whites of five eggs till they com to a very froth; and as you beate your

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preserving

your eggs cast in a spoonfull of wheat flower, Butt before you putt in your whites of eggs to your almonds, you must putt your Bason with your stuffe vpon hott coales and stirr them there with a wooden slice a whole quarter of an houre; then sett it to coole & when it is cold putt in your whites of eggs & stirr them well together; then take vp a litle with your wooden slice vpon faire paper, and make it into what forme you will, then putt it into the oven being in a teperate heathe, and when they are half baked, which you may find by the softness of them in the top, then take them and loose them from the papers; and lett them stand till they be thorowghly cold, then sett them into the oven (not new hott again) and keep the oven's mouth stopt. You must remember that the oven be not scorching hott att the first.

To make flower Bisket another way. Take a po^d of fine sifted flower, and a po^d & 3 quarters of fine sugar, and is yolks of eggs & whites; Beat your eggs first well together in a great Bason with a wooden slice; then putt your sugar into your eggs, & beate them well together; then putt in your flouer and half an ounce of Coriander seeds well beaten. You must have litle [Coffins] or 4 or 5 inches long and one inche broad & deepe; then anoint your [Coffins] with a Feather with melted butter; then putt in a spoonfull or two of melted butter into your Coffins and sett them into the Oven being something hotter then when you take out Levain bread; Then lett them stand an houre. In the time you shall see them rise higher yⁿ y^e Coffins and have a glasse skine on the top; then take them out & loose y^m with a knife very softly from the Coffin, Being out of the Coffin lett them laye till they be cold; Then lay them on clear papers and sett them into the Oven again (not being new hott) & lett them stand one houre longer, the mouth of the Oven being alwaies stopt. This way you make Spanish Bisketts Bread with & or 10 eggs more, and bake it in a great Coffin, & then cutt it out in slices.

To make a Thick spiced Cake. Take a peck of flower. a pound of sugar. 3 pounds of Corrints. half an ounce of Cinamon. half an ounce of Cloves. 4 nuttmeggs. 2 po^ds of sweet butter. a penn -worth of pepper. a penny worth of creame, being half a pinte, somewhat more then a pinte of good ale yest, and lett the Baker make it almost as light as his bread but putt not over much yest in it.

To make a Bride Cake. It is the same as this and that written before page 5.

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meat that is in it. If you add to the same two or 3 spoonfull of Rosewater it will be the better, also a graine of musk made small into pouder att the least if you love it) but putt not in your muske before it be allmost ready. The paste of Oranges will be sooner ready then the paste of lemons Butt if you boile them to much it will never dry well; So when you seeit is boiled enough, take it from the fire and searche a little fine sugar Very thin vpon a clear Board or pye-plate, & putt out the paste there-vpon by spoonfull, washing a little fine searcht sugar vpon them till theybe hott, And they be allmost cold, make them out into Cakes or Lozanges or print them of, as you doe your paste of quinces, & sett them before the fire to dry, but not to neare for over-heathing them; Also you must turne them now and then with your knive and stirr them sometime in the boiling for fear of burning to the dishe. If you make in the summer you may dry them in the Sun as well as the fire.

To make clear Cakes.

Take your Plumbs, Goosberries, Rasberries and putt them into a faire pipkin, then sett it vpon Embers in a pot of water, whcih must be made to seeth Very fast, and as you fruicts doth heate and yeild out Juice, draine it forth so long as the fruits will yeild any. Then must you take a pinte of the Juice and a pound of fine sugar, which you must boile with faire water to candy allmost to the height of Manna Christi; then stirr in your Juice in the candy till they be well mingled, then putt it into glasses or boxes of what thickness you will have them, so sett them into a Stove, where they may stand till the top of the Cakes be candied and have a hard crust, then turne them forth into plates or glasses & sett them in the stove till the other side be likewise candied, & there you must keepe them till you spend them.

To Make Violets Cakes.

Beate the gum & the sugar first in a mortar, the gum being water'd in rose water, then putt in your violets or Gillyflowers in leaves or Juice, & so work itwith search't sugar in a very thin mould & so stone it.

To make paste of Rasberries. Take them & putt them into a strainer and gently crush them out cleane thorow the thin strainer; Putt that away, then straine out the thick substance and to every spoonfull of the papp, take so many spoonfull of clarifyed sugar (it must be hard sugar for then it will candy) and of the cleare that was first brused out make Jelly, and to every spoonfull of that you must take but half a spoonfull of sugar, it must be broken sugar, because it will never candy.

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To make the Apricots Jumballs.

Take your apricot and stone them and pare them, put them in a close pott and sett them in a pott of water to boile; then take the clear from them, and when they are tender enough, take them up "&" put them in a sylver dish to dry, and when, they are well dryed, gett double refined sugar and beat it very fine, and putt your Apricots in a marbre mortar with your sugar till it coms to paste. If your putt some muske and ambredegris in your sugar, it will be the better, when it is in paste rowl it in small rowles and make jumballs in what shape you best approve of; when you have made them, lay them in plates & sett them in your stove to dry; then Boxe them vp.

To make the Italian Chipps.

Take some of your Paste of flowers in the receits following and beate them into fine pouder and sift them; then take some Gum-dragon stipt in rose water and beate it to perfect paste in a mortar, then rowle it thin, & cutt it out like litle lozanges; then cutt them thin & flatt them downe with your fingers, and rowle them as thin as you can, and they will looke like marble and pretty colours.

To make your fine Amber-gris Cakes.

Take the purest refined sugar you can gett finely beaten & searched, then take 5 or 6. eggs new layd, Beate them to thick froth, then take that froth as it riseth and drop it into your sugar by little & litle grinding it still in the mortar round with your pestel, till it be all throowghly melted, and you must bestow great labour still in the grinding of it, And when it is thorowghly wrought and thin enough to drop on plates; then putt to it, as much ambregris as a great pin's head, and half a quarter of as much Civett and grind it a litle together; then strow in a few Aniseeds well dusted & pickt; Then take your pye-plates a litle moistened over with a cloth wett in butter, then with a spoon drop it in litle round Cakes vpon your plates, then sett your plates into an Oven, but something hotter then the Sun att Midsummer, & when you see them to be hard and rise a litle, then take them out of the Oven, and slye them out of the plates and wype them, & so putt them vp for your vse.

To make Portugall Pastes.

Take half a pound of Marshpans paste beaten, and putt into it a graine of mske six spoonfull of rose-water, the weight of 4^d of Orris-pouder. Boile it on a Chaffing-dish of Coales till you see it be something stiff; then take the white of an Egg beaten to froth & putt into it, and so lett it boile a litle agin {41}