Another way.
TAke three pintes of Conduit-water, nine spoonfuls of Rose-water, two pound or more of Sugar, boyl all to∣gether, scum it clean, then pare and core them, if you intend to keep them long; weigh them, after they are so
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 ...
About this Item
- Title
- 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 ...
- Author
- Rabisha, William.
- Publication
- London :: Printed by R.W. for Giles Calvert ...,
- 1661.
- Rights/Permissions
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- Subject terms
- Cookery -- Early works to 1800.
- Cite this Item
-
"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 ..." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A57071.0001.001. University of Michigan Library Digital Collections. Accessed May 19, 2024.
Pages
Page 210
done, and unto every one of your Apples, add a pound of Su∣gar; but if you keep them not long, put in as many as your sirrup will boyl; and let them seeth (being often turned) about three hours or more; when they are enough, the sirrup will be like a Jelly: After this way you may preserve all sorts of Apples.