To make Marmalet of Quinces.
Take very good Quinces, and pare them and cut them in quarters, then coare them cleane, and take heede it be not a stony Quince, and when you haue pared and cored them, then take two pintes of running water, and put it into a brasse pan, casting away eight spoonefules of one of the pintes, then waigh three pound of fine suger, & beat it, and put it into the water, make your fire where you may haue a good light, not in a chimney, then set on your pan vppon a treeuet, and when your suger and water beginneth to boile, you must skimme it cleane, then put in sixe spoonfuls of rosewater, and if there rise any more skumme, take it of and so put in your three pound of quinces, and so let them boile but softly, and if you see the colour waxe somwhat deepe, now & then with a faire slice bee breaking of them, and when your liquour is well consumed away, and the colour of your quinces to growe fairer, then be still sturring of it, and when it is enough your shall see it rise from the bottom of your pan in stirring of it, and so box it, and yee shall haue it to bee good marmelet and a verie orient colour, if you will you maye put some muske into it some rosewater, and rub your box withall, it will giue it a prety sent, and it is a very good way.
To make a sirrop of Quinces to comfort the stomack.
Take a great pint of the iuyce of quinces, a pound of suher, and a good halfe pint of vineger, of ginger, the weight of fine groates, of cinamon, the weight of sixe groats, of pepper, the weight of three groats, & two pence.
To make marmelet of Quinces.
Take verie good Quinces and pare them & cut them in quarters, then core them cleane, & take heed it be not a stonie quince, and when you haue pared and cored them, and take two pintes of running water, and put it into a brasse, casting awaye eyght spoonefulls of one of the pintes, the wayght of foure pound of fine suger, & beate it & put it into the water: make your fire where you may haue good light, & not in the chimney, then set ouer your panne vpon a Treuet, and when your suger and water beginneth to boile you must straine it cleane, then put in sixe spoonefuls of rose water, and if there rise any more skumme, take it off and put it into boxes.
To make condomacke of quinces.
Take fiue quarts of running water, and a quart of french wine, put them together, then take quinces and pare them and cutte them till you come at the cores, then weigh ten pounde of the quinces, and put them into your pan of water and wine and boile them ouer a quicke fire till they bee tender, keeping your panne verye close couered, then take a peece of tine canuas & put your quinces and liquor in it, and when your sirroppe is all runne through, put in so much fine suger as will make it sweete, and set it ouer a quicke fire againe, sturring with a sticke til it be so thicke that a drop will stand vpon a dish, then take it from the fire and put it in boxes.
To make cast creame.
Take milke as it commeth from the cow, a quarte of lesse, and put thereto rawe yolkes of egges temper the milke and the egges together, then sette the same vppon a chafingdish and stirre it that it curde not, and so put suger in it, and it will bee lyke creame of Almondes, when it is boyled thicke enough cast a litle suger on it, & sprinkle Rosewater thereupon, and so serue it.
To make good Resbones.
Take a quart of fine flower, lap it vpon a faire boord and make a hoale in the middest of the flower with your hande, and put a spoonefull of Ale yeast thereon, and ten yolkes of egges, & two spoonefuls of cinamon and one of ginger, and one of cloues and mace, and a quarterne of suger finelye beaten, and a little saffron, & halfe a spoonefull of salt, then take a dishe full of butter, melt it and put it into your flower, and there withall make your paste as it were for mancheat, and mould it a good while, & cutte it in peeces of the bignesse of Ducks egges, and so mould euerie peece as a mancheat, & make them after the fashion of an inckhorn broad aboue and narrow beneath, then sette them on the Ouen, and let them bake three quarters of an houre, then take two dishes of butter and clarifie it vpon a soft fire, then draw it out of the ouen, and scrape the bottome of them faire and cleane, and cut them ouerthwart in foure peeces, and put them in a faire charger, and put your clarified butter vppon them, and haue cinamon and ginger readie by you, and usger beaten verie small, and mingle altogether, and euer as you set your peeces together, cast some of your suger, cinamon and ginger vpon them, when you haue set them all vp, lay them in a faire platter & put a litle butter vpon them, & cast a little suger on them, & so serue them.
To make a vaunt.
Take marie of Beefe as much as you can holde in both your hands, cut it as big as great dice, then take dates and cutte them as bigge as small Dice, then take fortie prunes and cutte the fruites fromt he stones, then take halfe a handfull of small raisons, wash them cleane and pricke them, and put your marie in a fayre platter, and your Dates, Prunes and small raisons, then take twenty yolkes of egges, and put in your stuffe before rehearsed, then take a quarterne of Suger or more, and beate it small and put in your marrow, then take two spoonefulles of Sinamon and a spoonefull of Ginger, and put them to your stuffe and mingle them altogether, then take eight yolkes of egges, and foure spoonefuls of Rosewater, straine them and out a little suger in it, then take a faire frying panne and out in a little peece of butter in it, as much as a walnut & set it vpon a good fire, and when it looketh almost blacke, put it out of your panne, and as fast as you can put halfe of your egges in the misest of your panne, and frie it yellowe, and when it is fried, put it into a faire dish, and put your stuffe therein, and spredde it all the bottome of your dish, and then make another vaunt euen as ye made the other, and set it vpon a faire boord, cut it in pretie peeces, of the length of your will finger, as long as your vaunt is, and laye it vppon your stuffe after the fashion of a little windowe, and then cutte off the endes of them as muche as lieth without the inward compasse of the dish, then set the dish within the Ouen, or in a baking panne, and let it bake with leasure, and when it is baked enough, the marrowe will come faire out of the vaunt to the the brim of the dish, then drawe it out, and cast a litle suger on it, and so serue it in.
To preserue quinces whole.
Take a pottle of faire water, and put it into a cleane panne, and bente iii. pound of fine suger, and put into it, then sette it on the fire, and when you haue skimmed it, put in twelue spoonefuls of rosewater, then take x. faire Quinces and pare them, and core them cleane, then put them into your sirrup, and so couer them verie close for the space of two houres with a faire platter, and let them boyle a good pace at the two houres and vncouer them, and looke whether you find them tender, and that they haue a faire crimson colour, then take them vp, and lay them vpon a faire platter, couering your sirroppe againe. And let it seeth while it be somewhat thicke, then put your Quinces into your sirruppe againe, and so haue a faire galie pot, and put in both your sirrup and quinces as fast as you can, and couer your potte close that the heate goe not forth, you must not put them in a glasse for it will breake.
To preserue peare plummes.
First take two pounde and a halfe of fine Suger, and beate it small, and put it into a pretie brasse potte with xx. spoonefulles of rosewater, and when it boyleth skimme it cleane, then take it of the fire, and let it stand while it be almost cold then take two pound of peare plummes, and wipe them vppon a faire cloth, and put them into your sirruppe when it is almost colde, and so sette them vppon the fire againe, and let them boyle as softlye as you can when they are boyled enough the kernelles wil be yellow, then take them vp, but let your sirrup boile till it be thicke, then put your plummes vppon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stande in the vessell all night, and in the morning put them into your pot or glasse and couer them close.
To preserue orenges.
Chuse out the fairest, and the heauiest, that is full of liquor, and cut them ful of litle specks, then make a little round hole in the stalke of the Orenge, and breake the stringes of the meate of the Orenges & close the meate to the sides of your Orenges with your finger, then will part of the iuice and kernells come out, and laye them in water three daies and three nights, then take them out, and set a pan with water ouer the fire, and when it seeths, put in your Orenges, let them not seeth too fast, then you must haue another panne with water readye seething to shift your Orenges out of the other water, when they haue sodden a prety while and so haue one panne after another to shift them still vppon the fire x. or xii. times to take away the bitternesse of the Orenges, and you must keepe them as whole as you can in the boyling,
and then take them vp one by one, & lay them vpon a platter the hole downeward, that the water may runne the clearer out of them, then let them stande so vntill you haue boyled your sirrop, readie for them. Nowe to make your sirrop take to euery two Orenges, a pinte of water, & a pound of suger, let your suger be finely beaten before you put it into your liquor & looke that the kettle you boyle them in, be sweete brasse, then take x. whites of egges, and put them into your kettle with your liquor and suger, and beate your whites of egges, and the liquor together a good quarter of on houre, then set your liquor vpon a softe fire of coales, and let it seeth so soon as you can, hauing a faire skimmer, and a Cullender ready,
and set your Colender in a faire bason, and as your whites of egges riseth in skumme take them vp with your skimmer and put them in your Collender, and you shall haue a great quantity of sirrope come from your skumme through your Colender into your bason, and that you must saue, and put it in to your kettle agoin, and when your great skumme is off, there will arise still some skumme, which you must take off with a skymmer, as cleane as you can, and when your sirrope hath sodden a pretie while, then put in your Orenges, and let them boyle softlye, till you think they be enough, & the sirrop must be somewhat thick, then let your Orenges stand al night vpon the fire, but there must be nothing but imbers. And in the morning take them vp, and put them in Glasses or Gally pots.
To preserue Cherries.
To euery pounde of cherries take a pound of suger, that done, take a fewe cherries and distraine them to make your sirrope, and to euerye pound, a pound of suger, and cheries, take a quarter of a pound of sirrop, and this done, take your sirrope and Suger, and set it on the fire, then put your cherries into your sirrope, and let them doyle fiue seuerall times, and after euery boyling skum them with the backside of a spoone.
To preserue Gooseberies.
Take to euery pound of Gooseberies, one pound of Suger, then take some of the Gooseberies and distraine them, then take the sirrope, and to euery pound of Gooseberies, take half a pound of sirrop, then set the suger and the sirrope ouer the fire, and put in the gooseberies, and boyle them foure seuerall times, and skumme them cleane.
To make Apple moyse.
Roste your apples, and when they be rosted, pill them and strain them into a dish, and pare a dosen of apples and cut them into a chafer, and put in a little white wine and a little Butter, and let them boile till they be as soft as Pap, and stirre them a little, and straine them to some wardens rosted and pilled, and put in Suger, Synamon and Ginger, and make Diamonds of Paste, and lay them in the Sunne, then scrape a little Suger vppon them in the dish.
A pouder peerelesse for wounds.
Take Orpiment and Verdigreece, of ech an ounce, of Vitrial burned till it be red two ounces, bray each of them by it selfe in a Brasen morter, as small as flower, then mingle them altogether that they appeare all as one, and keepe it in Bagges of leather well bound, for it will last seuen peare with one virtue, and it is called pouder peerles, it hath no peere for working in Chirurgerie, for put this pouder in a wounde, whereas is dead flesh, and lay scrapte Linte about it, and a plaister of Duiflosius next vnderneath written, and it &c. The rest wanteth.