The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.

Title: The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.

Author: Woolley, Hannah, fl. 1670.

Collection: Early English Books Online

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a pound of Sugar, some Cinnamon, Nut∣megs and Cloves bruised; then take a Torn∣sel cloth or two, well dryed by the fire, and beaten with a stick from the dust; put them into the Jelly stuff, and set them to the fire till it be good and warm; then wring the clothes well till you think it be coloured e∣nough; then put in six or eight whites of Eggs well beaten, stir them well till it be boyled, then take it from the fire, and let it run thorow a Jelly bag.For Chrystal Ielly.TAke the same quantity of your Jelly stuffe as before, and Sugar, but not so much spice because of the colour, so boyl i with the whites of Eggs, and let it run tho∣row a Jelly bag.For Amber colour Ielly.TAke the same quantity of every thing as for the red Jelly, only instead o Tornsel you must put in a little Saffron.0