The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

Another way.

GAther your Damsins in a fair day, and two dayes before you preserve them; let none be bruised, but all full ripe, or else they will not be well coloured; put unto every pound of them, a pound of fine sugar, add to every pound a spoonful of Rose-water; put your Damsins one by one in a fair platter, then put them on a Chafin-dish with embers, not too hot, cast on them so much sugar as the Rose-water will melt, before you set them on the fire; and when your platter is warm, cast on half your Sugar; let your platter be but as hot, as you may suffer your hands on it, turn them not, until there be as much sirrup as will bear them up, and then turn them, but let them not seeth when you so do; then cast on the rest of your Sugar, and they will break on both sides, but let them lie in sirrup a little while, then turn the broken sides downwards again, and let them seeth softly a little while, then turn them as often as you will; let them seeth until you think they are enough, but not boyl too long, for it will make them tough and spoyl their colour; scum them very clean, and when they are cold put them up in glasses; putting into it four or five Cloves, with as many sticks of Cinamon an inch long; thus may you do with any kind of plumbs; but you must put no Cloves or Cinamon to your white Plumbs.