Image 101, third book, folio 52a, receipts 28 to 31.
| .fo. 52 | ||||
| is of cookerye. | ||||
| Liber 3. | ||||
| them coole twoe or three houres, & then put them into pottes. | ||||
| 28. To preserve quinces in their brothe. | ||||
| Take your quinces & cut out ye cores, & save them, then set water on ye fire, & | ||||
| put the cores into it with the quinces, whilst the water is colde, & take it fro | ||||
| the fire before it seeth, & let them lye in the water before it be full soked, but | ||||
| let them not breake, then take them up, & lay them on the boarde with ye holes | ||||
| downewarde, & let them lye so downewarde 12 houres to coole, then put them | ||||
| into an earthen pot, & strayne the same licor that they were sodden in into | ||||
| the same pot, & keepe it close from the ayre, & when you take anye out, | ||||
| save the rine* as well as you can | ||||
| 29. To preserve damsons. | ||||
| Take j lb of damsons, & set them in a fayre earthen panne with ye stalkes upwards | ||||
| one by an other, & waye halfe a pownd of suger, & beate it fine, & straw it | ||||
| upon them, & take 22 peices of cynamon of an inch long & half an inch | ||||
| broade, & 11 cloves & pricke them aboute the suger, & put in 11 spoonefull | ||||
| of pure rose water, & cover them close with a fayre platter, & set them | ||||
| over the embers, & let them preserve very softely even as you can devise, | ||||
| that it doe not runne out of the syrrop, & every hand while* take of ye platter, | ||||
| & wipe of the dewe that comes fron them, & so let them stewe till they be softe | ||||
| above by the stalkes, then take the panne of the fire, & let it then stande till | ||||
| it be colde, then put them in a pot, & cover them close. | ||||
| 30. To make ginger breade. | ||||
| Take j lb of suger, 2 ? of cynamon, j ? of ginger, annisseeds, & fennell seeds, | ||||
| of each a spoonfull, beate them all to powder, & serce* them well, then take | ||||
| a quarter of j lb of allmonds blanched, & beaten in a morter with a litle | ||||
| rose water, they must be beaten very small but not grownde, then take them | ||||
| out of the morter, & put unto them 2 or 3 spoonefull of ye pouder aforesayd, | ||||
| & beate them together till they be stiffe like paste, then take it & moulde it with | ||||
| some of the powder, as you would doe past with flower, & spreade it | ||||
| abroade in cakes as thinne as you can for breakeinge, & so put then upon | ||||
| your moulde, then cut them with a knife or with a iagged* iron, & even as you | ||||
| make your cakes, put pouder enough betweene them for stickinge unto | ||||
| your moulde, & so put of from the moulde, laye them to drye. | ||||
| 31. To make syrrop of cherries or damsons. | ||||
| Take your cherries or damsons & picke out the stones, & strayne them, but | ||||
| put no licor unto them nor water, then put them unto as much suger as you | ||||
| shall thinke good, & so set it over the fire, & allwayes stirre it to keepe it fro | ||||
| burninge, & let them seeth till they bee very thicke, then put them into a faire | ||||
| earthen pot, & when it is colde, cover it & set it up, & when you draw your | ||||
| breade, set your pot into the oven, & let it stande there all one nighte, and | ||||
| when it is colde, set it up agayne, and doe this twise or thrise* in ye yeare | ||||
| for feare of mouldeinge. | ||||
| To make |
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 RMS and ALB