A Queens Delight | Page 3

be a soaking
till they be almost cold, then put them up.
Your Apricoks and Peaches must be stoned & pared, but the
Pear-Plums must not be stoned nor pared. Then take a little more Sugar
than they weigh, then take as much Apple water and Sugar as will
make a Syrup for them, then boil them as you do your Pippins, and Pot
them as you do the Pippins likewise, &c.
To preserve Pippins, Apricocks, Pear-Plums, or Peaches green.
Take your Pippins green and quoddle them in fair water, but let the
water boil first before you put them in, & you must shift them in two
hot waters before they will be tender, then pull off the skin from them,
and so case them in so much clarified Sugar as will cover them, and so
boil them as fast as you can, keeping them from breaking, then take
them up, and boil the syrup until it be as thick as for Quiddony; then
pot them, and pour the syrup into them before they be cold.
Take your Apricocks and Pear-Plums and boil them tender, then take as
much Sugar as they do weigh, and take as much water as will make the
syrup, take your green Peaches before they be stoned and thrust a pin
through them, and then make a strong water of ashes, and cast them
into the hot standing lye to take off the fur from them, then wash them
in three or four waters warm, so then put them into so much clarified
Sugar as will candy them; so boil them, and put them up, &c.
To dry Pippins, or Pears without Sugar.
Take Pippins or Pears and prick them full of holes with a bodkin, & lay
them in sweet wort three or four dayes, then lay them on a sieves
bottom, till they be dry in an Oven, but a drying heat. This you may do
to any tender Plum.
To make Syrup of Clove-gilly flowers.
Take a quart of water, half a bushel of Flowers, cut off the whites, and

with a sieve sift away the seeds, bruise them a little; let your water be
boiled, and a little cold again, then put in your Flowers, and let them
stand close covered twenty four hours; you may put in but half the
flowers at a time, the strength will come out the better; to that liquor
put in four pound of Sugar, let it lye in all night, next day boil it in a
Gallipot, set it in a pot of water, and there let it boil till all the Sugar be
melted and the syrup be pretty thick, then take it out, and let it stand in
that till it be through cold, then glass it.
To make Syrup of Hysop for Colds.
Take a handful of Hysop, of Figs, Raisins, Dates, of each an ounce, of
Collipint half an handful, French Barley one ounce, boil therein three
pints of fair water to a quart, strain it and clarifie it with two whites of
Eggs, then put in two pound of fine sugar, and boil it to a syrup.
To make Orange Water.
Take a pottle of the best Maligo Sack, and put in as many of the peels
of Oranges as will go in, cut the white clean off, let them steep twenty
four hours; still them in a glass still, and let the water run into the
Receiver upon fine Sugar-candy; you may still it in an ordinary Still.
To dry Cherries.
Take a pound of sugar, dissolve it in thin fair water, when it is boiled a
little while, put in your Cherries after they are stoned, four pound to
one pound of Sugar, let them lye in the Sugar three dayes, then take
them out of the syrup and lay them on sieves one by one, and set them
before the Sun upon stools, turn them every day, else they will mould;
when they look of a dark red colour, and are dry then put them up. And
so you may do any manner of Fruit. In the Sun is the best drying of
them, put into the syrup some juyce of Rasps.
To make juyce of Liquorish.
Take English Liquorish, and stamp it very clean, bruise it with a
hammer, and cut it in peices; to a pound of Liquorish thus bruised, put

a quart of Hysop water, let them soak together in an earthen pot a day
and a night, then pull the Liquorish into small pieces, and lay it in soak
again two dayes more; then strain out the Liquorish, and boil the liquor
a good while. Stir it often; then put in half a pound of Sugar-candy, or
Loaf-sugar finely beaten, four grains of