Image 109, third book, folio 56a, Receipts 72 (contd) to 76
| is of cookerye. .fo.56. | ||||
| Liber 3. | ||||
| eggs & the suger together, then put thereunto j lb of very fine flower dryed, | ||||
| & beate them all together, then take j ? of carraway seede & beate them | ||||
| in your batter, & take good waighte* of your suger & flower, that your batter | ||||
| may be the thicker, & rub your pannes aboute with sweete butter, & set them | ||||
| into the oven so faste as you can fill them, & let not the oven bee too hot, bycause | ||||
| it muste have good soakeinge. | ||||
| 73. To make greene ginger. | ||||
| Addita*. | ||||
| First take a quarte of rosewater, & put thereunto a pownde & a halfe of suger, | ||||
| & put it in an earthen panne, & let it boyle, then take halfe a pownde of ginger, | ||||
| & put it in the rosewater, & let it boyle untill it bee very softe, & then put it | ||||
| up, & put it altogether in a gallye pot*, & cover it close, & it will bee very | ||||
| good, but take heede that your ginger be pared*. | ||||
| 74. To make manus Christe*. | ||||
| Take a posnet* & cover the bottome of it with rose water, serce* it & sett it | ||||
| upon the fire, & skymme it verye cleane, & then put in halfe an ownce of well | ||||
| beaten pearle*, & halfe an ownce of corall, & put it in the posnet*, & stirre it | ||||
| all together, then take up a litle of it on a spoone, & powre* it upon a board, | ||||
| & if it be stiffe, it is enoughe, then take a litle suger, & strawe it upon a fayre | ||||
| boarde, & take up your posnet, & with a spoone, powre heere & there a spoonefull, | ||||
| & put upon it as much golde as will cover the cakes, & then when theye bee | ||||
| colde, put them in boxes. | ||||
| 75. To make fine quodiniacke*, & to preserve quinces all at once. | ||||
| First pare your quinces & core them, & cut them in quarters, & way out 12 lb | ||||
| of them, then take 7 quartes of water, & put it in a fayre broade vessell, and | ||||
| put thereunto sixe whites of egges, & all to beate it together untill it bee on a | ||||
| fome, then take 6 lb of verye fine suger, & put therein: & set it on a fayre cleare | ||||
| fire, & skymme* it cleane, then take it up & put it in an other cleane vessell, & | ||||
| put your quinces therein, & set it on a cleare fire, & let them seeth* fayre & | ||||
| softlye, & then ever as there riseth any skymme, take it of with a spoone and | ||||
| cover your quinces close, & when it is sodden* sufficientlye, take out some of ye | ||||
| licour with a spoone, & laye it upon the side of a dishe, if it stand on a gellye | ||||
| it is sodden enoughe, then take your panne from the fire fayre & softlye, and | ||||
| take your quinces out one by one with a spoone, then strayne your licoure | ||||
| into a fayre bason, when it hath stood awhile take of the skymme yt ariseth | ||||
| in | ||||
| of it, then put it ⁁ your boxes, & fill your boxes so full, that when they bee | ||||
| setled a while, you maye skymme of the uppermoste, & you shall have | ||||
| very good & cleare quodiniacke. | ||||
| 76. To make good marmalade. | ||||
| First take 12 quartes of very fayre water, & put to that 16 lb of quinces very | ||||
| well pared & the cores of them cleane taken out, first quarter them ere you | ||||
| put them in, & put to that 8 lb of suger, & let all these seeth softlye until you | ||||
| see it more then halfe sodden awaye, then put in the quantitye of 6 spoonfull | ||||
| of rose water, & a verye litle muske*, & so let it seethe untill you see it waxe | ||||
| somewhat thicke, & then take a litle of it in a spoone, & coole it in ye window, | ||||
| & if it waxe a litle harde, take a fayre sticke & stirre continuallye untill | ||||
| suche time as you see it will sticke fast to a spoone, & then take it with as | ||||
| much speed as you can from the fire, & fill your boxes, & then with a fea= | ||||
| ther stricke* it over with rose water, & I warrant you ye marmalade will be | ||||
| good. | ||||
| 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 ALB and RMS