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 to make sirrup of Damask Roses.

YOu may take as much water as you think fit, let it be luke-warm, then put into it a good quantity of Da∣mask Rose-leaves, the whites of them being first cut away: let them lye in your water until they look pale, then take them out and crush them gently: then put in more fresh leaves, as aforesaid, continuing it so until your water turn to a deep red colour, and very bitter, which will be done in less then twenty changes of the leaves: if you would have it strong, do it as often more as you think fit, adding to every quart of water two pound of Sugar, and seeth it with a soft fire until it be as thick as Honey, and of the colour your mind is to have it.