Image 102, third book, folio 52b, receipts 32 to 34
| The thirde booke, | ||||
| 32. To make marmalade of quinces. | ||||
| Take good yellow quinces, pare them & core them cleane, then seeth* the | ||||
| quinces & the pareings together in fayre water till the quinces be very softe, | ||||
| then take them out of the water & set them to coole, then strayne them as thicke | ||||
| as you can with a little of the broth they were sodden* in, then put suger to | ||||
| them as much as you will, & make it as sweete as you will have it, then set | ||||
| it over the fire agayne, & let it seeth till it be very thicke, & stirre it with | ||||
| a sticke flat at the end for feare of burninge, it will seeth very longe, & for | ||||
| to prove when it is enoughe, take a little of the same, & lay it on ye bottome | ||||
| of a sawcer, & if it come of cleane, it is sodden enoughe, & then put it into | ||||
| a boxe while it is hot, & spreade it abroade with a knife, & caste a good | ||||
| handfull of suger upon it, & when it is colde, cover it & set it up, the | ||||
| quinces muste waye* twice the wayghte of the suger. | ||||
| 33. To make jelly for them yt are sicke | ||||
| Take a legge of veale & cut of all the fat, then take a young caponet*, and | ||||
| drawe it & washe it cleane, then set it over the fire wth two pottles* of fayre | ||||
| runninge water, & lay the caponet & the legge of veale in water all night, | ||||
| that the bloude may soke out, & set them on the fire the nexte day in the | ||||
| morninge, in ye two pottles of fayre runninge water as aforesayde, & lett | ||||
| them seeth till halfe be consumed, & skymme it allwayes that the fat may | ||||
| be cleane taken away from the brothe, then put thereunto a pottle of ye beste | ||||
| white wine you can get, & let it so boyle till it come to a gellye, then strayne | ||||
| the flesh from the brothe, & put thereunto j lb of suger, & set it on the fire | ||||
| agayne, & let it seethe, then put thereunto 2 or 3 whites of egges to clarify | ||||
| it, & let it seeth a walme* or twoe, after that the eggs be in, then skymme | ||||
| it fayre, & put thereunto 1 ? of good cynamon grosse* beaten, & set it | ||||
| over the fire agayne to seeth but one walme & then |
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| through a bagge twise or thrise, then let it stande till it be colde & come | ||||
| to a gellye, that done warme 2 spoonefull, & give it to ye sicke whe need is. | ||||
| 34. The pottage for the manner of Bardols in } | ||||
| Oddington* to be made at ye kings coronation.} | ||||
| Take a breaste of mutton, & 2 cockerels or caponets, let them boyle till ye | ||||
| broth be very stronge, them take a strayner & strayne the broth cleane from | ||||
| the fleshe, allso take the fat cleane of the brothe, then take j lb & di of almonds, | ||||
| & let them be fayre blanched & beaten in a morter, then draw ye broth and | ||||
| allmonds together through a bagge, & put thereunto di j lb of suger, & let them | ||||
| boyle a while together, & this shall be a white broth called mestigeron, then | ||||
| take a dishe of sweete butter & clarifye it in a dishe, & put thereunto a quantity | ||||
| of sanguis draconis*, or di j lb of aconet*, & let it boyle together in the butter till | ||||
| it be as red as bloude, & when the pottage shall be served, take a branche of | ||||
| rosemarye, & lay it in the butter, & let it drop upon ye dishe & pottage, & it shall | ||||
| appeare like drops of bloude, & then it is called malpegeron. | ||||
| To dresse |
Note: {unknown} is used for an undeciphered quantity symbol; see glossary for explanation
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Transcribed by RMS and ALB