Image 094, thirde book, folio 48b, receipts 1 to 4
| The thirde booke, | ||||
| Prety conceates* of cookery, as baked meates, gellies, | ||||
| conserves, suger plates*, & others. | ||||
| 1. To make gellye for one that is sicke. | ||||
| Take a red cocke, & a gallon of fayre water, & set it on the fire, & let | ||||
| it boyle unto a quarte, even untill you see that it bee very thicke, & the | ||||
| cocke sod* all to pieces, then strayne it, & take id of coriander seede, & a | ||||
| little cinamon stickes bruised, & whole ginger, bruise them a little, then | ||||
| take halfe a quarter of an ownce of large mace, & allmoste a pint of white | ||||
| wine, & 1 lb of white sugar, with a good quantity of rosewater, then take | ||||
| a little Isinglasse*, & breake it in pieces, & laye it in warme water a little | ||||
| while, & then put it amonge the rest of youre stuffe, with the white | ||||
| of 6 egges beaten tyll they bee in a white frothe: take all these after | ||||
| your broth is boyled, strayned & colde, & put them thereinto, & set them on | ||||
| the fire agayne, & let it lacke no stirring till it boyle up, then put it all | ||||
| together in a gelly* bagge, with a litle white salte, & a brannch of rose= | ||||
| marye, & so let it runne into what you will. | ||||
| 2. To make manus Christi*. | ||||
| Take a pint of rosewater, & put thereunto 2 lb, & di of suger bruised, & | ||||
| stirre it till it be molten* to a sirrop, then set it on a softe fire, & stirre it not | ||||
| until it seeth, then skimme it as long as any fome will arise, & stirre it very | ||||
| ofte: then take sugar fine beaten unto a powder, & searce* on a boarde, and | ||||
| take a spoonefull of the syrrop when it is somewhat colde, & powre it on ye | ||||
| suger, that lyeth upon the board, & if it be hard when it is colde, take it of | ||||
| the fire, & let it stay in the panne till it be colde, then put thereunto a quart- | ||||
| ter of 1 ? of golde*, & as much pearle* as you thinke sufficiente, & so make | ||||
| it up. | ||||
| 3. To make bysket. | ||||
| Take fine flower that is baked in an oven, after the breade is out, and put | ||||
| thereunto aquavite*, sweete butter, suger, anniseeds, cynamon, & ginger, & if | ||||
| you will, take the whites of eggs, & beate them =?= together with rose wa= | ||||
| ter, then skymme of the gleere*, & temper* your stuffe & flower aforesayd wth | ||||
| that licor, & moulde it as you woulde doe breade, till it be as stiffe as any | ||||
| past, then flower a morter well, & beate it therein for the space of 3 howrs, | ||||
| & then make it in rowles* like biskets, & so put them in seething water till | ||||
| they be through hot, then put them in a vessell of cold water, & out with | ||||
| them strayghte, & lay them on a thing till they drye, then flower a paper | ||||
| & thereon put them into an oven, till they be through baked & hard, yet | ||||
| not schorched. | ||||
| 4. To make comficts*of all manner colours | ||||
| First you must have a panne with two eares*, to make ye same comficts in, | ||||
| then take coriander seeds, or any other seeds, or else ginger, cynamon, or | ||||
| orange pills* minced, or sliced in small pieces, & put them into ye sayd panne | ||||
| all together, or with any |
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| will, then take sugar, & clarify it cleane, & seeth it till it will breake | ||||
| betweene your |
Note: {unknown} is used for an undeciphered quantity symbol; see glossary for explanation
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Transcribed by RMS and ALB