Part 7

To Candy Spanish Flowers.

Take the Blossoms of divers sorts of flowers, and make a syrup of water and sugar, and boil it very thick, then put in your Blossoms, and stir them in their boiling, till it turn to sugar again, then stir them with the back of a spoon, till the Sugar fall from it; so may you keep them for Sallets all the year.

To Candy Grapes, Cherries or Barberries.

Take of these fruits, and strew fine sifted sugar on them, as you do flower on frying fish, lay them on a lattice of wier in a deep earthen pan, and put them into an Oven as hot as for Manchet; then take them out, and turn them and sugar them again, and sprinkle a little Rose-water on them, pour the syrup forth as it comes from them, thus turning and sugaring them till they be almost dry, then take them out of the earthen pan, and lay them on a lattice of wire, upon two billets of wood in a warm Oven, after the bread is drawn, till they be dry and well candied.

To Candy Suckets of Oranges, Lemons, Citrons, and Angelica.

Take, and boil them in fair water tender, and shift them in three boilings, six or seven times, to take away their bitterness, then put them into as much Sugar as will cover them, and so let them boil a walm or two, then take them out, and dry them in a warm Oven as hot as Manchet, and being dry boil the Sugar to a Candy height, and so cast your Oranges into the hot Sugar, and take them out again suddenly, and then lay them upon a lattice of Wyer or the bottom of a Sieve in a warm Oven after the bread is drawn, still warming the Oven till it be dry, and they will be well candied.

To Candy the Orange Roots.

Take the Orange Roots being well and tenderly boiled, petch them and peel them, and wash them out of two or three waters; then dry them well with a fair cloth; then pot them together two or three in a knot, then put them into as much clarified Sugar as will cover them, and so let them boil leisurely, turning them well until you see the Sugar drunk up into the Root; then shake them in the Bason to sunder the knits; and when they wax dry, take them up suddenly, and lay them on sheets of white Paper, and so dry them before the fire an hour or two, and they will be candied.

Candy Orange Peels after the Italian way.

Take Orange Peels so often steeped in cold water, as you think convenient for their bitterness, then dry them gently, and candy them with some convenient syrup made with Sugar, some that are more grown, take away that spongious white under the yellow peels, others do both together.

The Vertues.

They corroborate the Stomach and Heart.

To Candy Citrons after the Spanish way.

Take Citron Peels so large as you please the inner part being taken away, let them be steeped in a clear lye of water and ashes for nine dayes, and shift them the fifth day, afterward wash them in fair water, till the bitterness be taken away, and that they grow sweet, then let them be boiled in fair water till they grow soft, the watry part being taken away, let them be steeped in a vessel of stone twenty four hours, with a Julip, made of white Sugar and three parts water; after let them be boiled upon a gentle fire, to candiness of Penidies or Paste; being taken out of that, let them be put into a glass vessel, one by one, with the julip of Roses made somewhat hard or with sugar; some do add Amber and Musk to them.

The Vertues.

It comforteth the Stomach and Heart, it helpeth concoction.

Candied Cherries, the Italian way.

Take Cherries before they are full ripe, the stones taken out, put clarified sugar boiled to a height, then pour it on them.

Chicory Roots candied the Italian way.

Take Chicory new and green, the outward Bark being taken away, then before they be candied, let them be cut in several parts, and gently boiled, that no bitterness may remain, then set them in the air placed severally, and put sugar to them boiled to a height.

Touching Marmalets, and Quiddony, as followeth.

To make Marmalet of Damsins.

Take two quarts of Damsins that be through ripe, and pare off the skin of three pints of them, then put them into an earthen Pipkin, those with the skins undermost then set the Pipkin into a pot of seething water, and let the water seethe apace untill the Damsins be tender. Cover the Pipkin close, that no water gets into them, and when they are tender, put them out into an earthen pan, and take out all the stones and skins, and weigh them, and take the weight with hard sugar, then break the sugar fine, and put it into the Damsins, then set it on the fire, and make it boil apace till it will come from the bottome of the skillet, then take it up, and put it into a glass but scum it clear in the boiling.

To make white Marmalet of Quinces.

Take unpared Quinces, and boil them whole in fair water, peel them and take all the pap from the core, to every pound thereof add three quarters of a pound of Sugar, boil it well till it comes well from the pans bottom, then put it into boxes.

To make Marmalet of any tender Plum.

Take your Plums, & boil them between two dishes on a Chafing dish of coals, then strain it, and take as much Sugar as the Pulp doth weigh, and put to it as much Rose-water, and fair water as will melt it, that is, half a pint of water to a pound of Sugar, and so boil it to a Candy height, then put the pulp into hot sugar, with the pap of a roasted apple. In like manner you must put roasted apples to make Past Royal of it, or else it will be tough in the drying.

To make Orange Marmalet.