Tuesday, June 7, 2011
Take Apricocks or Quinces, and quoddle them tender, then take their Pulp and dry it in a dish over a Chafing-dish of coals, and set it in a Stove for a day or two; then beat it in a stone Mortar, putting in as much Sugar as will make a stiff paste; then colour it with Saunders, Cochinele or blew Starch, and make it up in what colour you please, rowl them with battle doors into long pieces, and tye them up in knots, and so dry them.
Pare off all the rindes, then slice your Lemmons very thin, and lay a lare of Sugar finely beaten, and a lare of Lemons in a silver Bason till you have filled it, or as much as you mean to make, & so let it stand all night; the next day pour off the liquor that runs from it into a glass through a Tiffany strainer. Be sure you put sugar enough to them at the first, and it will keep a year good, if it be set up well.
Take double refined Sugar, and do but wet it in fair water, or Rose-water and boil it to a Candy, when it is almost boiled take it off, and stir it till it be cold; then drop in three or four drops of the Oyls of whatsoever you will make, and stir it well; then drop it on a board, being before fitted with Sugar.
First scald them very well, then slice them into a Dish, and pour a Candy Syrup to them scalding hot, and let them stand all night, then lay them on plates, and searse sugar on them, and turn them every day, and scrape more sugar on them till they be dry. If you would have them look clear, heat them in syrup, but not to boil.
Boil your sugar to sugar again, then put in your Red Roses being finely beaten and made moist with the juyce of a Lemmon, let it not boil after the Roses are in but pour it upon a Pye-plate, and cut it into what form you please.