The accomplisht ladys delight in preserving, physick and cookery.

About this Item

Title: The accomplisht ladys delight in preserving, physick and cookery.
Author: Woolley, Hannah, fl. 1670.
Publication: [London? :: For B. Harris,; 1675]
Rights/Permissions: This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.
Subject terms: Cookery -- Early works to 1800.; Cookery -- England -- Early works to 1800.; Gardening -- Early works to 1800.; Gardening -- England -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A09711.0001.001
Cite this Item: "The accomplisht ladys delight in preserving, physick and cookery." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A09711.0001.001. University of Michigan Library Digital Collections. Accessed June 14, 2024.

Pages

1. To make Quince Cakes.

BAKE your Quinces in an Oven with some of their own Juice, their Cores being cut and bruised and put to them, then weigh some of this Juice with some of the Quinces, cut into small Pieces; with their weight in Sugar, and with the Quinces some quantity of the Juice of Barberries, take the clearest Syrup, and let it stand on the Coals 2 or 3 Hours, let them Boyl a little on the Fire, Candy the rest of the Sugar very Hard, and put them together, stirring it while it is Cold, and put it into Glasses.