Image 095, thirde book, folio 49a, receipts 4 to 8
| is of cookerye. .fo. 49. | ||||
| Liber 3. | ||||
| betweene your fingers, then take your panne with your seedes, pills, or | ||||
| spices, & shake them over the fire; allso you must have a ladle with an | ||||
| hole in the middle & put a pin in the hole, then fill the ladle with hot sugar, | ||||
| & let one holde it over the panne with the spices, & draw the pin a litle, that | ||||
| the sugar runne out a litle at the hole as small as a thred, & over as | ||||
| it runneth, shake your panne with the seeds over the fire as you would sifte | ||||
| corne, & still shake it tyll they be dry & hard, then take another ladle full | ||||
| & doe likewise till they be as big as you would have them, & if your seeds | ||||
| doe cleave together at the beginninge, then rub them asunder wth your hands. | ||||
| 5. To colour comficts* or suger plates*. | ||||
| Take a quarter of lb of brassell*, & shave it thinne, then take 10 lime | ||||
| stones unquenched*, & lay them in the water till they be quenched**, & let ye | ||||
| water settle, & take the clearest thereof, & put the brassell into it, & boyle | ||||
| it on the fire, & then clense it, & put thereunto your sugar, that you have | ||||
| to bee coloured. | ||||
| 6. To make rosa solis*. | ||||
| Take a pottle* of rosa solis*, & a pottle of running water, & boyle it halfe, | ||||
| awaye, then strayne the hearbs from ye water, & put to yt licor i lb of sugar, | ||||
| & then boyle it to a pinte, & so keep it to your use, it is very good for a | ||||
| weake bodye. | ||||
| 7. To make sugar plate* white or red. | ||||
| Take suger of cypers* the best that you can get, & with as litle water as will | ||||
| melte it, & cause it to be runne through a strayner, & set it over the fire, & there | ||||
| melte & seethe* it, & in the seething skymme it cleane, then take it from ye fire | ||||
| & strayne it throughe a strayner, or hearen sive*, then put it into a cleane | ||||
| vessell, & set it over the fire agayne, then let it stand till it will roule* under | ||||
| your hands, & if you will have it white, grinde it well with a treene* pestle in | ||||
| the vessell you seeth it in, & if you will have it red, put saunders* to it in the | ||||
| seethinge, till it be as red as you will have it, & stirre it well, & when it is | ||||
| sodden* to the proofe**, & allmost colde, put thereunto the powder of ginger | ||||
| cloves & cannel*, or any other powder that will make it stronge, & meddle | ||||
| it well together, then take a stone & let it runne thereon abroade, & let it | ||||
| lye till it be colde, & then take it of, & keepe it in plates*. | ||||
| 8. A note to make paste ale. | ||||
| Take of the iuice* of scurvy grasse** a porringer** full, & half so much of ye iuice | ||||
| of sorrell, of scabias, femitorye*, succory* leaves, germander*, & yonge hops, of | ||||
| each an handfull, of docke roots sliced as thinne as may be one great handfull, | ||||
| of licoris 2 stickes, 2 nutmegs, a spoonefull of coriander seeds bruised, put all | ||||
| these hearbes, roots, & spices into a past & bake them, then breake the pye herbs | ||||
| & all, into a stand* of stronge ale of two gallons, & withall put in your iuices, | ||||
| & then let it stand till it have well wroughte* & setled agayne, & then use it. | ||||
| 8. To make aqua composita*. | ||||
| Take wine leese*, & if they be thicke make them thinne with strong ale, & make | ||||
| a verye |
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by ALB and RMS