Read Ebook: A Book of Simples by Lewer Henry William Editor

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Ebook has 1287 lines and 75636 words, and 26 pages

Take one pound of the best venice turpentine and 3 pints of Sallet oyle of the best bees wax half a pound one ounce of red sanders in very fine powder half a pint of red rose water and one pint of malligoe sack first beat your turpentine in the red rose water till it be white next beat your Sack and Sallet oyle well together then cut your wax in small pieces then take a clean brass pan or kittle let your kittle be twice as big as to hold the quantity of your ingredients then Set it on a clear charcole fire then first put in your wax and let it melt then take it off and let it coole a little then put in your rose water and turpentine then your sack and Sallet oyle, as fast as you can, then let these boyle softly together a while always stiring it then take it off the fire and let it stand till it be cold then scrape off the filth from the bottom of the cake, then clean your pan and melt it again and let it simmer a while over the fire again, then take it from the fire and put in your Sanders by degrees keeping it still stiring untill your Sanders be all in then pour it into a well Glazed strong earthen pot and keep it stiring till it be quite cold then cover it up very close with ledd, that no air may get into it, and bury it in a garden deep in the ground and so let it stand a year round bean blowen time is the best to make it in.

It is good to prevent the plague by anointing the lips and nostrells therewith tis good for deafness being spert'd into the ears with a serenge, tis good to heal any wound, inward or outward, inwardly by the Serenge outward by being pour'd warme into the wound aplying fine lint dip'd into the same balsame being melted laid upon the mouth of the wound, it commonly cures in 7 times dressing provided that no other thing either before or while thats useing be applied thereto, so that if brains, heart guts or liver be not toucht it will save life, its good for scaulds or burns either by fire or water, and healeth without skare. helping the Siatica or any other each proceeding from A cold cause, in what joynt soever, it is a present remedy for one that is poisoned by takeing presently the quantity of a quarter of an ounce. it is good for any swelling anointing the bunches thereof with it warm it helpeth the stinging of adders snakes and all such venomous creatures being dranke in warm milk and applied to the place stung it is good for the infected of the measells or plague, takeing a quarter of an ounce 4 mornings together and swet upon it: it is good inward or outward it is good for sore brests, being applied hot if broken, otherwise not, and in case it must be broke this will do it but it must be used ten days together although it seem worse yet use it: provided it be not a cancer it must be drest twice a day cheaft gently in with a warme hand keeping the first cloth to it but if it be broke and run much put a little piece of cloth over those holes that may be shift'd to keep them from stikking but not els; it helpeth the wind collicke or stitch in the side being applied warm a good quantity plaister ways for 4 mornings together; it helpeth the piles anointing them therewith.

Take your venison and where it is lean slit it, and then take a bunch of feathers and a porranger with clarret wine in it and dip your feathers in it and waish the slits then put in some of your seasoning and take y^e fat of bacon and cut it as thin as a treble paper and put it in the slits so doing in all leane places of it then place it in your pot and bake it up very well, put in more seasoning if you please after placed in the pot & when you take it out of the oven press out all the liquor as dry as you well can into a skillet and put in a faggot of herbs as bays rosemary marjerrom to your liquor in the skillet then take a stick of wood and measure y^e depth of it and make a notch in the stick that you may know when tis boyled just half away then take out the herbs and pour the liquor on your venison in your pot as hot as you can and keep it in and when tis almost cold then melt up your butter, to cover it up, but let not your butter be to hot lest it melt your jelly on your venison, but let your butter be onely warm enough to pour out to cover up your venison and it will keep thus a year round and not taint but eat moist and sweet to the last. but if your butter be strong after long keeping then a day or 2 before you intend to spend it Set it in an oven but warm enough to melt off your stale butter and pour away your stale butter from it and pour on fresh butter upon it and you shall not know it from new baked venison.

Take five gallons of Spring water put it into an earthen pot put to it a bushell of pickt cowslips flowers and to them 20 pound of malligoe raisons waished and shred stir them altogether, keep it close cover'd with a sheet and blanket, let it stand as y^e fire may come to it, but not to hot, keep it 9 days often stiring it in a day then Strain it through a hair sive put it in a runlet it will be ready to drink in 14 days.

Take 6 gallons of water and 12 pound of powder Sugar and the whites of 12 eggs well beaten, mix all these together and set it over the fire, stiring it first then let it boyle one quarter of an hour then take a bushell of cowslip flowers then bruise them in a stone morter then scumme the liquor and put it to y^e cowslip; cover it and put 2 lemons rine and all cut very thin, put as much of ale barme as will make it worke then tun it up into a runlet and put into it 2 quarts of rennish wine, and when it hath done workeing stop it up a fortnight, y^ bottle it with a knob of Sugar in each bottle.

Take Eyebright and Sallendine and brown fennell of each two handfulls you must chop these herbs take a pint of urin made by a vergine and a pint of red rose water and still it in a cold still tis good to put back y^e rume in y^e eyes or to take away any spot in the eye you must take and drop half a dozen drops into the eye untill it run out at y^e other corner this do every night for 3 nights let it rest a week and then if need require you may dress it again it will keep a year very well.

Make a Sack posset boyle in it harts horn Ivery and rosemary and give it the child now and then, also take a quart of wort put into it a handfull of maiden hair one handfull of liverwort that grows on the banks half a pound of raisons of the Sun Stoned boyle all together to the wasting of one quarter put into it a penny worth of red Sanders, Strain it and put to it 2 ounces of red sugar candie boyle it a little again give the child 3 spoonsfulls of it at night and 3 spoonfulls every morning.

Take lavender rosemary pennyroyal featherfew and camamile of each a like quantity cut and bruise them and then boyle them in a sufficient quantity of butter and make it into an ointment, mix it in a little neats foot oyle wherewith anoint the child's wrists and ancles every morning and night also the right side under ye short ribs.

Take 2 spoonfulls of honey and one spoonfull of treacle and half as much rock allum as the quantity of a wallnut beat to fine powder and boyle these together over a cheafen dish of coles till it be pretty thick then take it off and let it coole then anoint the cankers with a cloth tyed upon a stick the oftner you anoint it the better twill be you must keep stiring it as long as it doth boyle, it will be like a sirrup when tis cold.

Take 2 penny worth of the sneezing powder root and pound it small then pound 3 ounces of curants unwaish'd only pickt clean from stones, then mingle these together and lay it to the handwrists, then cut a small orange in halfs & put one half to each of the handwrists then bind it on 4 days and if the party mend not in that time take it off and put on fresh in the like manner and keep it on as long a time.

Take your oranges and chip them then quarter them and cut out the meat and then take the rines and boyle them till they be very tender then take them and dry them in a napking and shred them very small then strain in your juice through a piece of tifany then take the weight in sugar and set your sugar on the fire and put in as much water as will wet it to a paste then you must boyle it to a Sugar again then take it off the fire and put in your meat stir it in then put by all your fire and set it upon y^e hot hearth to dry turning it, it must not boyle then put it out into sweet meat glasses till it be pretty stiff then put it upon your sheet of glass and set it in a stove the stove must be warm you must keep a moderate heat in it and so dry them up.

Take a gallon of Spring water a handfull of lavender flowers and as many pinks 3 handfulls of damaske roses as much sweet marjerum the peels of 6 oranges 12 cloves bruise all these and put to them one ounce of orrise powder 4 ounces of benjamin powdered put all in a rose stille and draw off the first quart by its self and then a pint you may draw after another water from the lees which will serve for present use but not keep put into your quart bottle 12 penny worth of muske and into your pint bottle six pennyworth tyed up in a piece of sersnet and a little ginger sliced very thin about as much as will lay on a half crown, 2 or 3 spoonfulls will sweeten a bason of water, Stop it close.

Take a vessel containing 63 gallons the water must be first boyled to y^e consumption of a 3^d part at least let it then be brew'd according to the act with 7 bushells of wheat malt one bushel of oat malt and one bushel of ground beans and when it is tunn'd let not the hogshead be to much filled at first, when it begins to work put to it of the inner rine of firr trees 3 pounds of y^e tops of firs and birtch of each one pound of cardus benedictus dryed 3 good handfulls of the flowers of rosasolis 2 good handfulls, of burnet, betony marjorum avens pennyroyall, elderflowers, wild time, of each a handfull and a half, seeds of cardomum bruised 3 ounces, bay berries bruis'd one ounce put the seeds in y^e vessel when the liquor hath wrought a while with the herbs alone and after they are aded let the liquor worke over the vessel as little as may be, fill it up to the top, and when 'tis to be stop'd up, put into the vessel ten new laid eggs ye shells not broken nor crackt then stop it very carefully and at 2 years end drink of it, if it be transported by sea tis better. Dr Egidius Hofman adds water creases brooke lime and wild parsley, 6 handfulls of horsraddish scraped in every hogshead, and it was observed that the mumme in w^ y^e horsraddish was put did drink with more quickness then that which had none.

Grate your quinces and strain them in a corse strainer and strain your juice through a flanin to every gallon of juice take a pound of fine sugar Stir it untill your sugar be melt'd then put it into a barrel and bottle it after 24 hours.

Take 4 ounces of vitriol and one ounce of camphire after it is finely beaten with an almond shake it lightly into a black earthen pot well glazed, then shake the vitriol after it is finely beaten and search'd and shake it in lightly upon the top of the camphire and set it in a deep chafing dish and keep as soft a fire as can be possible about it and let it stand there till it be first dissolved to a water and then to a hard stone you must take care it do not smoke for y^t will spoil the camphire as soon as the camphire is melt'd that the vitriol is sunke down then cover it with a paper and a saucer upon that with a weight, and continue to keep a soft fire under it till it be turn'd to a stone and then take off the pot and let it alone till the next day and then you must break the pot to gett it out, and when out you must beat and search it very fine, and when it is as fine as you can possible make it then bake 4 ounces of bole armeniack and beat again with it till they be well mingled together, then weigh it into half ounces, and every half ounce will make a quart of water, an ale quart for eyes and a wine quart for sores the bole Armeniack must be finely beaten and search'd before it is mingl'd with the other.

Pare your lemons that no white be seen then slice them and take out ye seeds and take the same weight in double refined sugar well beaten and fasten a stronge thread net over a Silver bason or earthen bason then lay on some of your Sliced lemons cover them with Sugar then more lemons so do till all be on, then Set it in a cool Seller for 3 or 4 days then pour it in a stone pot let it stand warme 24 hours then Scumme it and put it up. you may put more Sugar if you please.

Clip the whites from the flowers bruise them a little in a stone morter then take y^e weight of your flowers in fine beaten sugar, take a silver or stone pot put a laying of flowers then of sugar do this till all be in then close y^e pot and in boyling water keep it still seething for 4 or 5 hours then straine it and set it by the fire till y^e scumme rise take that off when cold then bottle it, you may put the flowers in sack or french wine and let them lye 9 or 10 days close stop't then strain it and bottle, it will be very pleasant and Cordial, if you make your sirrop by infusion tis best to do it either with pinke, balme, or burrage water which you must warme a little and pour on your flowers as much as will cover them, let it stand 12 hours then strain it and put in fresh flowers so do 4 or 5 times then to every pint of liquor take a pound and half of Sugar finely beaten, put it in a Stone pot set it to y^e fire in a Skillet of water till the sugar be all melt'd then scumme it and keep it for use.

Take 10 quarts of water to one quart of honey first boyle your water and in it a handfull of herbs made into a bundle such as you best like, as rosemary balme, Sweet marjerum and the like Scumme your water very well and when boyled half an hour or more take out the herbs, then put in your quart of honey to your ten quarts of water and boyle it near an hour scumming it all the while it boyls, pour it then into some coolers and when as cool as wort put in some ale yest, if but 10 quarts of liquor then 2 spoonfulls of yest is enough, if more you must proportion your yest to it, let it stand in the cooler till it be white all over then tun it up into a good vessel that hath had sack or white wine in it and when it hath done workeing Stop it very close and let it stand in the barrel a week or 10 Days then draw it into bottles keeping it close Stop'd and in a months time you may drink of it keep it as coole as you can.

Take tamariske and the inner barke of a young ash not 20 years old and agrimony Speedwell Succory coltsfoot cliders maiden hair ceterach otherwise called Spleenwort and cowslips of jerusalem of each of these a handfull and boyle it in 5 gallons of middle beer an hour and half and bruise the bark and boyle it an hour before the other things be put in that so it may have an hours more boyleing than y^e herbs than strain it and worke it as other Drink and tun it as soon as it is tuned up put into it the juice of 4 handfulls of scurvy grass and 2 handfulls of water cresses, then take a handfull and a half of liverwort and as much harts tongue very clean pickt and bruised and put it into a thin linnen bag and a little stone or bullet to sinke it, & hang it in the drink about the middle of the vessel and at five days old let the child drink of it all times if you can you must put into it a handfull of osmund royal roots or osmund fearn roots called fox fern roots for it hath these 3 names and 2 handfulls of Scurvy grass roots.

Take Venice turpentine one pound, oyle of olives 3 pints, balsame of perrue half an ounce, oyle of St Johns wort one ounce, red Sanders one ounce, yellow wax half a pound Sack 6 spoonfulls, cut the wax in thin slices put it over the fire in a clean Skillet, when it is thoroughly melt'd put in the turpentine when it is first waished in red rose water 3 times Stir them very well till they boyle then take it off the fire and let it cool till the next day then take it out of the Skillet again and cut it into thin slices to get out the water then put in the oyle of olives the Sack and the oyle of St Johns wort with the red Sanders and balsame and stir them till they incorporate, then boyle it a pace then take it off the fire and stir it for 2 hours to thicken it, then let it cool puting it into small pots, it will keep twenty years.

Take one pound and a quarter of fine sugar one pound of eggs one lb of flower, beat your eggs and as the froth riseth scumme it off & mix it w^ the flower and Sugar till all the eggs be in them beat it very well and let it stand by a fire half an hour then butter your plats and set them in a pretty warme oven.

Take barberrys and infuse them and when they are very soft take them and stamp them with a spoon and strain them, then have some quinces ready scaulded and pared then take the pulp of the quinces and mix it with the barberrys then take the weight of it in Sugar and wet it with water then set it over the fire and let it boyle till it be Sugar again then put in your quinces and stir it over the fire till the sugar be all melt'd but not let it boyle then drop it on glass plats.

Take quinces and pare them and cut them into water then set them over the fire and let them boyle very fast till the quinces be very tender then strain the jelly and take the weight of it in Sugar and wet it in water set it on the fire and let it boyle to sugar again then put in the jelly and set it over the fire and stir it till all the sugar be melt'd but it must not boyle then put them in glasses.

Scrape your oranges with a piece of glass till all the deep colour be off, y^n take the peel off and rub it with salt and lay it in water a little while then take it out and dry it in a cloth then cut all the white from it and put the yellow peel into water to wash the salt well from it then boyle it tender in 2 waters when it is tender you must dry it very well in a cloth and shred it as small as you can, then take the juice and meat of your oranges and put to the shred peel but be sure that there be no seeds nor strings in it, it must be very well broken with a spoon then you must take the weight of your oranges in double refined Sugar, melt your Sugar with fair water and set it on the fire and let it boyle and scumme it well and when it begins to candie put in your orange and let it stand on the fire stiring it till the Sugar be melt'd it must not boyle, then put it in cake glasses and Set it in a warme stove and when you find it candied at top and jelly'd turn it on plates and so keep it turning as you see it candie till its dry.

Take a pound of sugar and boyle it almost to a candie height then put a pound of Apricocks sliced very thin but not pared into it stir them about and let them stand on a soft fire till the sugar be melt'd then put them in cake glasses and set them in a stove & when they begin to dry turn them out on glasses.

Take half a pound of pickt violets and put a pint of water boyling hot to them cover them close and let it stand one day then strain it out and to a pint of the liquor put 2 pound and quarter of Sugar and set it into a kettle of boyleing water and let the Sugar dissolve and scumme it well when its scaulding hot its enough and when cold bottle it.

Stone 6 pound of cherrys and put one pound of Sugar to them and let them boyle as quick as you can till they look clear then let them lay in ye sirrop 3 days then lay them on sives and set them in an oven after bread is baked 2 or 3 times turning them.

Take your Apricocks, pare, stone, and quarter them then take the weight of them in Sugar and put half of it to the Apricocks and set them on the fire and keep them Stiring lest they burn and when they are tender take them off and mash them small then take the other half of Sugar and melt it with water and let it boyle a little then take it off and put in the Apricocks and stir it well together and put it in your glasses and in 2 days turn out your cakes on glasses to dry.

Take a pound of quince and a pound and quarter of Sugar wet your Sugar pretty thin with water then put to it half a pint of stronge jelly made with the cores of quinces, pare your quinces and core them & quarter them and put them into your sugar and jelly, set it on a very quick fire and let it boyle as fast as possible it can and Stir it all the time you must keep out a little of the Sugar to Strew over it when its almost boyl'd, and when its enough and taken off y^e fire Stir into it 3 spoonfulls of y^e juice of lemons.

Take 3 pints of cream and boyle it with cinnamon and mace and one nutmeg quartered take a pint of Sack and the yolkes of 18 eggs beaten put your Sack and eggs and about three quarters of a pound of sugar altogether into a bason set it on a chafen dish of coles and keep it Stiring till its ready to boyle then take it off and set your Bason on the ground and take your cream boyling hot only first take out the whole spice then pour the cream into the bason holding your skillet as high from the bason as you can that it may froth with the pouring then stir the posset a little and set it on the coles again, close cover'd about half a quarter of an hour then strew on some Sugar & serve it in. if you make it with milk you may put in half the whites of the eggs takeing out the treds and beat your eggs very well.

Take 12 eggs throw away half the whites beat them very well and then put into them a little salt and 3 quarters of a pound of Sugar and 3 quarters of a pound of butter melt'd and the yellow rine of 3 oranges grated, make some good puff paste and cover your dish and pour in the pudding and cover it over with more paste 3 quarters of an hour will bake it, then eat it with orange. To make your paste to cover your pudding take 3 quarters of a pound of butter to one pound of flower breake your butter into the flower and temper it with warme water make it pretty stiff and rowle it quick.

Take a pint of jelly of Damsens and let it boyle a pretty while then put to it a pound of Sugar and let it boyle together a little while, Scumme it very well and let it stand till its almost cold then put into it a pound of damsens and let them just boyle up & let them stand till y^e next day then boyle them up again then put them into glasses.

Take rasberrys and currants and put some water to them and set them on the fire and let them boyle then strain them and take a pint of that jelly and a pound of Sugar and let it boyle till the Scumme be all risen then put in a pound of fair rasberrys and let them boyle as fast as they can, till they are clear, then take them up & put them in glasses and strain the jelly to them.

Take a pound of sugar and wet it with a quarter of a pint of water and let it boyle and Scumme it well then put into it a pound of apricocks pared and stoned let them boyle a little then let them stand till the next day y^n boyle them up again so do 4 or 5 times till they look very clear then put them a runing from the Sirrop and lay them on glasses to dry and set them in a Stove turning them and 3 or 4 days after sift fine Sugar all over them and turn them every day till they are dry you may make chips this same way.

Take your rasberrys and infuse them in a stone jug and when they are tender mash them small and take the weight of them in Sugar put the Sugar into a preserveing pan put as much fair water to it as will melt it and let it boyle to a candie hight then put in your rasberrys take it off ye fire and Stir it well and put it in your glasses and in 2 days turn it on glass plats.

Take to a pound of flowers 2 pound of Sugar then put your flowers and Sugar into a Stone jug a laying of flowers and one of Sugar till they are all in then set it in water over the fire to infuse and stop it in close when the Sugar is dissolved it is enough then strain it out and set it over the fire in a Skillet till it be ready to boyle then scumme it clean and when cold bottle it.

Take rasberrys and infuse them to make your jelly then take your fairest rasberrys and put into the jelly and take the weight in Sugar and as much water as will melt it Set it on the fire and let it boyle and Scumme it well then put in the jelly and rasberrys and let it boyle a pace till they are enough then put them in your glasses but let the jelly boyle a little longer then put it to them.

Pare and scauld your fruit very tender then take the stones out of them and lay them on a cloth to dry then take the weight of them in Sugar and boyle it to a candie hight and put your fruit in it and let it stand till the Sugar be melt'd and the next morning warm them and so do in the afternoon do so 3 days but never let them boyle So lay them on glasses to dry.

Scauld them very tender and mash them through a Sive and put as much of the juice of Spinage to it as will colour it green then dry it over coles and boyle the weight of it in Sugar to a candie hight and put in your pulp and stir it well together but not let it boyle then drop it on glasses to dry.

Pare and stone your Apricocks and lay them in your preserveing pan with some Sugar strow'd over them then take the weight of them in Sugar and wet it and boyle it to a candie hight and pour it to the apricocks and let them boyle till they look clear then take them off and let them stand till the next day then warm them and so do twice, and then lay them on a Sieve that the Sirrop may run from them, then lay them on glasses to dry in a Stove.

Take 4 pound of raw quince 4 pounds of Sugar, 3 pints of water boyle your sugar and water together and scumme it well then put in the quince and let it boyle softly till its of a pretty good colour, then let it boyle a pace uncover'd and then put into it a pint of strong jelly made with the cores of the quinces and some pipens when you put in the jelly put in half a pound more of Sugar and let it boyle a pace till it jellys w^ it will do in a little above a quarter of an hour.

Pare your quinces and core them then take the weight of them in Sugar and to every pound of Sugar you must put a pint of water and set your quince sugar and water over a gentle fire and let it boyle very softly and keep it close cover'd, and w^n it is 3 parts boyled you may put to 3 pound of quince and as much Sugar one pound of Sugar and a pint of strong jelly then make it boyle a pretty pace till tis almost enough, and when it is of a good colour tender and clear let it boyle as fast as you can a little while uncover'd then put it into glasses, you must make your jelly with the cores and pareings of your quince and some pippins boyled in as much water as will cover them, you must keep 2 or 3 spoonfulls of your Sugar to Strew on your quince when it is almost boyled to clear it.

Take your plummes and weigh them take their weight in Sugar put your Sugar into your preserveing pan and as you pare your plummes rowl them in the Sugar and when they are all pared set them on the fire and let them boyle stiring them often and when you find them tender take them off and put them into glasses one by one; and for To make the jelly you must take some plummes and pare them and put them into a tankard and Set your tankard into a Skillet of water and let it boyle till they are very soft then let the jelly run through a Strainer and take the weight of it in Sugar put your Sugar into a preserveing pan, and put as much fair water to it as will but melt it then set it on the fire and when it boyles up put in your jelly and just let it boyle up then take it off and fill up your glasses if you will have them red you must pare them. The pulp of the plummes you make your jelly with will make marmelade takeing the weight of it in Sugar put your Sugar into your preserveing pan and melt it with fair water and set it on the fire and when it boyles put in the pulp and let it boyle a little then put it in your glasses.

Take your fruit and pare them and put them into a tankard and Set in a Skillet of boyling water and let it boyle till they are very soft then let your jelly run from them through a strainer then take the weight of the jelly in Sugar and put it into a preserveing pan and put as much fair water to it as will just melt it then set it on the fire and let it boyle to a candie hight which it will soon do then put in your jelly, and Stir it, not leting it boyle but take it off and put it into your cake glasses and set them in a stove and in 2 or 3 days turn them out of your glasses on pieces of glass and keep them turning once a day till they are dry enough to put on paper.

Take your quinces and pare them and cut them in pieces and take the weight of it in Sugar and put your Sugar and quinces into your pan and set it on the fire keeping it stiring and breaking the quinces with a ladle all y^e while it boyles and let it boyle as fast as you can & when the quinces is very soft take it off and put it in glasses.

Take a quart of cream and boyle it with nutmeg and mace and take a quarter of a pound of almonds blanch them in cold water and beat them very well in a stone morter with Sack and rose water and let it boyle till it is as thick as you will have it then Strain it through a corse Strainer being well boyled then sweeten it with Sugar to your taste and put in half a spoonfull of rose water and as much Sack.

Take a quart of cream and 2 manshets grated half a pound of Almonds blanch'd and beaten very finely with rose water then take a little nutmeg and mace shred small take the yolkes of 6 eggs and some Sugar tie it up in thick cloth and boyle it and Serve it with butter and Sack.

Take 5 spoonfulls of flour and 9 eggs leave out 3 of the whites a pint and half of cream not to good, a spoonfull of Sugar and nutmeg take orange lemon citron mince it small and put to it tie it up in a thick cloth and when tis boyled put Sack and Sugar and butter.

Take 4 pound of flour 10 eggs but 5 whites a pint of ale yest and half a pint of cream a quarter of a pint of Sack or rose water half a pound of carraway cumfets half a pound of sugar half a pound of butter some saffron half an ounce of nutmeg of mace and cinnamon let your flour be dry'd very well then mix it with Sugar carrawayes and Spice beat your eggs very well & yest and Sack together let your cream boyle and melt your butter in it then temper your cake let it stand half an hour to rise bake it in a paper coffin.

Take 6 pound of flower 3 pound of currants 2 pound of reason of the Sun Stoned one pound of almonds blancht and well beaten 20 eggs half the whites one quart of cream 2 pound of butter 1/2 a pound of loaf Sugar 2 ounces of mace nutmegs and cinnamon half a pint of Sack beat your almonds with rose water and a quart of ale yest let your flour be dry'd and currants then put them together with the spices and reasons minced Small beat your Sack and eggs and yest all together let your cream boyle then melt your butter in it and stir it very well together then put your flour in the middle of the Ewer and put the yest on one side and the cream on the other Side and mix all together very well then put in your almonds and mix them very well together and set it by the fire and when the oven is hot put it into a paper coffin and bake it.

Take of the fairest oranges and pare them very thin and put them into fair water and shift them 3 times a day for 3 days together then boyle them in cloths till they be very soft then take your oranges and cut them small and take out the core and take to a pound of orange one pound of Sugar take a pint of the Fairest pippin water let it be very clear one pound of Sugar more then mix your pippin water to y^e 2 pound of Sugar then boyle it and scumme it and put in your cut orange to it and boyle it till it jellies, and squeeze a little lemon into it and put it into glasses.

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