A daily exercise for ladies and gentlewomen. Whereby they may learne and practice the whole art of making pastes, preserues, marmalades, conserues, tartstuffes, gellies, breads, sucket candies, cordiall vvaters, conceits in sugar-vvorkes of seuerall kindes. As also to dry lemonds, orenges, or other fruits. Newly set forth, according to the now approued receipts, vsed both by honourable and vvorshipfull personages. By Iohn Murrell, professour thereof.

About this Item

Title
A daily exercise for ladies and gentlewomen. Whereby they may learne and practice the whole art of making pastes, preserues, marmalades, conserues, tartstuffes, gellies, breads, sucket candies, cordiall vvaters, conceits in sugar-vvorkes of seuerall kindes. As also to dry lemonds, orenges, or other fruits. Newly set forth, according to the now approued receipts, vsed both by honourable and vvorshipfull personages. By Iohn Murrell, professour thereof.
Author
Murrell, John, 17th cent.
Publication
London :: Printed [by T. Snodham] for the vvidow Helme, and are to be sould at her shop in S. Dunstans church-yard in Fleetstreet,
1617.
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Subject terms
Cookery -- Early works to 1800.
Canning and preserving -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A07931.0001.001
Cite this Item
"A daily exercise for ladies and gentlewomen. Whereby they may learne and practice the whole art of making pastes, preserues, marmalades, conserues, tartstuffes, gellies, breads, sucket candies, cordiall vvaters, conceits in sugar-vvorkes of seuerall kindes. As also to dry lemonds, orenges, or other fruits. Newly set forth, according to the now approued receipts, vsed both by honourable and vvorshipfull personages. By Iohn Murrell, professour thereof." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A07931.0001.001. University of Michigan Library Digital Collections. Accessed June 15, 2024.

Pages

To preserue Peare-plums greene.

11 BOile a pound and a halfe of Sugar, with as much wa∣ter as will melt it, with a pound of the best Peare-plummes that you can get, your Plums must first be washt and dried in a faire cloath; let them boile softly the space of an houre, and then take them vp, and put them into a siluer or an ear∣then dish, when they be al∣most

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colde, put them into the Sugar againe, and let them boile vntill they be tender, and the corner of the stone sweet, then take them vp, and coole them againe as before, vntill they be almost colde, and whilst they be a cooling boile your sirupe something thick, and betweene hot and colde, put them vp and keepe them, they will be greene.

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