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A Book of Fruits and Flowers试读：
Of Lemmons.
A Lemmon Sallet.
Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut them in halves, take out the meat of them, and boyle them in faire water a good while, changing the water once or twice in the boyling, to take away the bitternesse of them, when they are tender take them out and scrape away all the meat (if any be left) very cleane, then cut them as thin as you can (to make them hold) in a long string, or in reasonable short pieces, and lay them in your glasse, and boyling some of the best White-wine vineger with shugar, to a reasonable thin Syrupe, powre it upon them into your glasse, and keep them for your use.
To Preserve Oranges or Lemmons.
Take your Oranges or Lemmons, lay them in water three dayes, and three nights, to take away their bitternesse, then boyle them in faire water till they be tender, make as much Syrupe for them as will make them swim about the pan, let them not boyle too long therein, for it will make the skins tough; then let them lie all night in the Syrupe, to make them take the Syrupe in the morning, boyle the Syrupe to his thicknesse, and put them in gally pots or glasses, to keep all the yeare, and this is the best way to Preserve Orenges, Lemmons, or Citrons.
To make Past of Lemmons.
Take halfe a dozen of thick-rined Lemmons, cut them through the middest, and boyle them tender in faire water, then stamp them in a Morter, strayne the juyce or pulp from them, and dry it, and put two pound of Shugar to it, then make it into what fashion you will, on a sheet of white paper, dry it in an Oven, and turne it often for two dayes and two nights, for in that time it will be dry enough; box it thus up, and it will endure all the Yeare.
Sweet Bagges to lay amongst Linnen.
Take Orris, Cypris, Calamus, Fusis, all of them grosse beaten, and Gallingall roots, of each a handfull, and as much of the small tops of Lavender, dryed, and put them into baggs to lay among your cloaths. You may put in a handfull or two of Damask Rose leaves dryed, which will somewhat better the sent.
Medicines made of Lemmons.
To take away the Spots, or red Pimpels of the face.
Take halfe a pint of raine water, and halfe a pint of good Verjuice, seeth it till it be halfe consumed, then whilst it boils fill it up againe with juyce of Lemmon, and so let it seeth a pretty while; then take it from the fire, and when it is cold put to it the whites of four new laid Eggs, well beaten, and with this water annoynt the place often.
A very good Medicine for the Stone.
Make a Posset of a quart of Rhenish wine, a pint of Ale and a pint of Milke, then take away the curd, and put into the drink, two handfulls of Sorrell, one handfull of Burnet, and halfe a handfull of Balm, boyle them together a good while, but not too long, least the drink be too unpleasant, then take of the drink a quarter of a pint, or rather halfe a pint, at once, at morning, and to bed-ward, putting therein first two or three spoonfulls of juice of Lemmons, this is an excellent Medicine for the Stone in the Kidneyes, to dissolve and bring it away. It is very good in these Diseases of the Stone, to use Burnet often in your drink at Meales, and often to steep it in over night, and in the morning put in three or foure spoonfulls of juice of Lemmons, and to drink thereof a good draught every morning a week together, about the full of the Moone, three dayes before, and three dayes after.
To roste a Shoulder of Mutton with Lemmons.
Take a Shoulder of Mutton halfe rosted, cut off most of the meat thereof, in thin slices, into a faire dish with the gravy thereof, put thereto about the quantity of a pint of clarret wine, with a spoonfull or two at most of the best wine Vineger, season it with Nutmeggs, and a little Ginger, then pare off the rines of one or two good Lemmons, and slice them thin into the Mutton, when it is almost well stewed between two dishes, and so let them stew together two or three warmes, when they are enough, put them in a clean dish, and take the shoulder blade being well broyled on a grid-iron, and lay it upon your meat, garnishing your dishes with some slices and rinds of the Lemmons, and so serve it.
To Boyle A Capon with Oranges and Lemmons.
Take Orenges and Lemmons peeled, and cut them the long way, and if you can keep your cloves whole, and put them into your best Broth of Mutton or Capon, with Prunes or Currants three or four dayes, and when they have been well sodden, cut whole Pepper, great Mase, a great peice of Suggar, some Rose-water, and either White wine, or Clarret wine, and let all these seeth together a while, and serve it upon Sopps with your Capon.
A Lemmond Sallet.
Cut out slices of the peele of the Lemmons, long wayes, a quarter of an inch one piece from another, and then slice the Lemmons very thin, and lay them in a dish crosse, and the peeles about the Lemmons, and scrape a good deal of Suggar upon them, and so serve them.
Of Quinces.
The best way to Preserve Quinces.
First pare and coare the Quinces, and boyle them in faire water till they be very tender, not covering them, then taking them out of the water, take to every pound of them, two pound of Sugar, and half a pint of water, boyle it to a Syrupe, scumming it well, then put in some of the Jelly that is washed from the Quince kernels, and after that, making it boyle a little, put in your Quinces, boyle them very fast, keeping the holes upward as neer as you can, for fear of breaking, and when they are so tender that you may thrust a rush through them, take them off, and put them up in your glasses, having first saved some Syrupe till it be cold to fill up your glasses.
A speciall Remembrance in doing them.
When you Preserve Quinces, or make Marmalade, take the Kernels out of the raw Quinces, and wash off the Jelly that groweth about them, in faire water, then straine the water and Jelly from the kernels, through some fine Cobweb laune, and put the same into the Marmalade, or preserved Quinces, when they are well scum'd, but put not so much into your Quinces, as into the Marmalade, for it will Jelly the Syrupe too much; put six or seven spoonfulls of Syrupe into the Jelly. Before you put it into the Marmalade, you must boyle your Quinces more for Marmalade, then to preserve your Quinces, and least of them when you make your clear Cakes.
When you would preserve your Quinces white, you must not cover them in the boyling, and you must put halfe as much Sugar more for the white, as for the other. When you would have them red, you must cover them in the boyling.
To Pickle Quinces.
Boyle your Quinces that you intend to keep, whole and unpared, in faire water, till they be soft, but not too violently for feare you break them, when they are soft take them out, and boyle some Quinces pared, quarter'd, and coar'd, and the parings of the Quinces with them in the same liquor, to make it strong, and when they have boyled a good time, enough to make the liquor of sufficient strength, take out the quartered Quinces and parings, and put the liquor into a pot big enough to receive all the Quinces, both whole and quartered, and put them into it, when the liquor is thorow cold, and so keep them for your use close covered.
To make Quince Cakes.
Prepare your Quinces, and take the just weight of them in Sugar, beaten finely, and searcing halfe of it, then of the rest make a Syrupe, using the ordinary proportion of a pint of water to a pound of Sugar, let your Quinces be well beaten, and when the Syrupe is cand height, put in your Quince, and boyle it to a past, keeping it with continuall stirring, then work it up with the beaten Sugar which you reserved, and these Cakes will tast well of the Quinces.
To make Printed Quidony of Quinces.
Take two pound of Quinces, paired, coared, and cut in small pieces, and put them into a faire posnet, with a quart of faire water, and when they are boyled tender, put into them one pound of Sugar clarified, with halfe a pint of faire water, let them boyle till all the fruit fall to the bottom of the posnet, then let the liquid substance run through a faire linnen cloath into a clean bason, then put it into a posnet, and let it boyle till it come to a jelly, then Print it in your Moulds, and turne it into your boxes. You shall know when it is ready to Print, by rouling it on the back of a Spoone.
Of Roses.
To make sweet Bagges to lay Linnen in.
Take Damask Rose budds, pluck them, and dry the leaves in the shadow, the tops of Lavender flowers, sweet Margerom, and Basill, of each a handfull, all dryed and mingled with the Rose leaves, take also of Benjamin, Storax, Gallingall roots, and Ireos or Orris roots, twice as much of the Orris as of any of the other, beaten in fine powder: a peece of cotten wool wetted in Rose-water, and put to it a good quantity of Musk and Ambergreece made into powder, and sprinkle them with some Civet dissolved in Rose-water, lay the Cotten in double paper, and dry it over a chaffin dish of coales: Lastly, take halfe a handfull of Cloves, and as much Cinamon bruised, not small beaten, mixe all these together, and put them up in your Bagge.
A very good Poultis for any Member swell'd and inflamed, and not broken, to take away the paine.
Take three pints of new milk, of stale Manchet crums two handfulls, or so much as shall make the milk somewhat thick, and thereto put two handfulls of dryed red Rose leaves, and three ounces of Oyle of Roses, boyle all these together to the thicknesse of a Poultisse, then let it stand and coole, and while it cooleth rake a spoonfull of Oyle of Roses, and with a warm hand rub the place grieved, till the Oyle be dryed in, and then lay the Poultisse as warm as you may endure it, to the part inflamed; doe this morning and evening for three or four dayes, as you shall see cause.
To make a sweet Cake, and with it a very sweet water.
Take Damask Rose leaves, Bay leaves, Lavinder tops, sweet Marjerome tops, Ireos powder, Damask powder, and a little Musk first dissolved in sweet water, put the Rose leaves and hearbs into a Bason, and sprinkle a quarter of a pint of Rose-water among them, and stirring them all together, cover the Bason close with a dish, and let them stand so covered, all night, in the morning Distill them, so shall you have at once an excellent sweet water, and a very fine sweet Cake to lay among your finest linnen.
Oyle of Roses.
Take Sallet Oyle and put it into an earthen pot, then take Rose leaves, clip off all the white, and bruise them a little, and put them into the Oyle, and then stop the top close with past, and set it into a boyling pot of water, and let it boyle one hour, then let it stand al one night upon hot embers, the next day take the Oyle, and straine it from the Rose leaves, into a glasse, and put therein some fresh Rose leaves, clipt as before, stop it, and set it in the Sun every day for a fortnight or three weeks.
Syrupe of Roses.
Take Damask Roses, clip off the white of them, and take six ounces of them to every pint of faire water, first well boyled and scummed, let them stand so as abovesaid, twelve hours, as you doe in the Syrupe of Violets, wringing out the Roses and putting in new eight times, then wringing out the last put in onely the juice of four ounces of Roses, so make it up as before, if you will put in Rubarb, take to every two drams, slice it, string it on a thred, hang it within the pot after the first shifting, and let it infuse within your Roses: Some use to boyle the Rubarb in the Syrupe, but it is dangerous, the Syrupe purgeth Choller and Melancholly.
A Conserve of Roses.
Take red Rose buds, clip of all the white, bruised, and withered from them, then weigh them out, and taking to every pound of Roses three pound of Sugar, stamp the Roses by themselves very small putting a little juice of Lemmons or Rose water to them as they wax dry, when you see the Roses small enough, put the Sugar to them, and beat them together till they be well mingled, then put it up in Gally pots or glasses; in like manner are the Conserverves of Flowers, of Violets, Cowslips, Marigolds, Sage, and Sea boise made.
To Preserve Roses or any other Flowers.
Take one pound of Roses, three pound of Sugar, one pint of Rose water, or more, make your Syrupe first, and let it stand till it be cold, then take your Rose leaves, having first clipt off all the white, put them into the cold Syrupe, then cover them, and set them on a soft fire, that they may but simper for two or three hours, then while they are hot put them into pots or glasses for your use.
How to Preserve Barbaries.
First take the fairest Barbaries, and of them the greatest bunches you can get, and with a needle take out the stones on the one side of them, then weigh out to every halfe pound of them one pound of Sugar, put them into a Preserving pan, strow the Sugar on them, and let them boyle a quarter of an hour softly, then taking out the Barbaries let the Syrupe boyle a quarter of an hour more, then put in the Barbaries againe, and let them boyle a pretty while with the Syrupe, then take them from the Syrupe, and let them both stand till they be cold, and so put them up.
To keep Barbaries to garnish your Meat.
Take the worst of them, and boyle them in faire water, and straine the liquor from them, and while the liquor is hot put it into your Barbaries, being clean picked, and stop them up, and if they mould much, wash them throughly in the liquor, then boyle the liquor againe, and strayne it, and let it coole, then put it to your Barbaries againe.
Conserve of Barbaries.
Take your Barbaries, pick them clean in faire branches, and wash them clean, and dry them on a cloath, then take some other Barbaries, and boyle them in Clarret wine till they be very soft, then straine them, and rub them so well through the strainer, that you may know the substance of them, and boyle up this matter thus strained out, till it be very sweet, and somwhat thick, then setting it by till it be cold, and then put in your branches of Barbaries into gally pots, or glasses, and fill it up with the cold Syrupe, and so shall you have both Syrupe, and also Barbaries, to use at your pleasure.
Of Almonds.
To make Almond Biscate.
Steepe one pound of Almonds so long in cold water, till they will blanch, then put them in Rose-water, and beat them in so much Rose-water as will keep them from growing to an Oyle, and no more; take one pound of Sugar beaten very fine, and sifted through a Searce, take the whites of six Eggs beat to a froth, as you use to doe for other Bisket, with a spoonfull of fine flower, set the Almonds and Sugar on a soft Charcoal fire, let them boyle together till they be very thick, and so let them stand till they be almost cold, then beat the Eggs and that together, put in a little Muske for the better tast, if you please, then lay them upon papers, in what proportion you will, and dry them in an Oven, with a slack fire.
To make Almond Milke.
Take a rib of Mutton or Veale, or rather a Chicken, boyle it in faire water, put thereto French Barley, a Fennill root, a Parsly root, Violet leaves, Strawberry leaves, and Cinquefoyle leaves, and boyle them all together, till the meat be over boyled, then strayne out the liquor from the rest, while they are boyling blanch a proportion of Almonds answerable to the liquor, beat them well in a clean stone Morter, and then grind them therein with Rose water and Sugar, and when they are well ground put in all your liquor by little and little, and grind with them till they be all well Compounded, and then strayne it into a faire glasse, and use it at your pleasure.
An approved Medicine for the running of the Reines.
Make Almond Milke of Plantine water, or else boyle Plantine in the liquor whereof you make your Almond Milk, take a quart of it, and put thereto three spoonfulls of Lentive farine, and three spoonfulls of Cinamon water, take of this at six in the morning, a good draught, two hours before dinner another, at four of the clock in the afternoon, a third, and two hours after supper a fourth; and twice or thrice between meals, eat a spoonfull of Conserve of Red Roses at a time.
Oyle of Almonds.
Take Almonds, blanch them, and put them into a pot, and set that pot in another pot of water that boyleth, and the steam of the seething pot will arise and enter into the pot with the Almonds, and that will become Oyle when they are stamped and wringed through a cloath. Thus they make Oyle of the kernels of Filberts, Walnuts, &c.
A Barley Cream to procure sleep, or Almond Milke.
Take a good handfull of French Barley, wash it cleane in warme water, and boyle it in a quart of sayre water to the halfe, then put our the water from the Barley, and put the Barley into a pottell of new clean water, with a Parsley, and a Fennell root, clean washed, and picked with Bourage, Buglos, Violet leaves, and Lettice, of each one handfull, boyle them with the Barley, till more then halfe be consumed; then strayne out the liquor, and take of blanched Almonds a handfull, of the seeds of Melons, Cucumbers, Citralls, and Gourds, husked, of each halfe a quarter of an ounce, beat these seeds, and the Almonds together, in a stone morter, with so much Sugar, and Rose-water as is fit, and strayne them through a cleane cloath into the liquor, and drink thereof at night going to bed, and in the night, if this doth not sufficiently provoke sleep, then make some more of the same liquor, and boyle in the same the beads, or a little of white Poppey.
An Oyntment to kill the Worms in little Children.
For stomach Wormes, annoynt the stomach with Oyle of Wormwood, and the belly with Oyle of sweet Almonds, for belly Wormes take all of Wormwood, Oyle of Savine, and the Powder of Aloe Cicatrina, finely beaten, annoynt the belly therewith, morning and evening. You must not use Savine in Medicines for Mayden Children, but in stead of Oyle of Savine, take as much of an Oxes Gall.
To make the best white Puddings.
Take a pound of Almonds, blanch them, putting in a little Milk sometime to them in the stamping, then put to them three handfulls of fine Flower, or as much grated bread first baked in an Oven, six Eggs well beaten, a good deale of marrow cut in little pieces, season them with Nutmeg and Sugar, three spoonfulls of Rose-water, and a little Salt; temper them all together, with as much Cream as will serve to wet or mingle them; and so fill them up.
An Almond Candle.
Blanch Jordan Almonds, beat them with a little small Ale, and strayne them out with as much more Ale as you minde to make your Caudle of, then boyle it as you doe an Egg Caudle, with a little Mace in it, and when it is off the fire sweeten it with Sugar.
To make fine white Leach of Almonds.
Take halfe a pound of small Almonds, beat them, and strayne them with Rose water, and sweet Milk from the Cow, and put into it two or three pieces of large Mace, one graine of Musk, two ounces of Isinglasse, and so boyle it in a Chafin-dish of coales, a quarter of an hour, till it will stand, which you shall try thus, set a saucer in a little cold water, so that none come into it, and put a spoonfull of the Leach into it, and if you see that stand, rake the other off the fire, then you may slice it in what fashion you please.
To make Almond Butter.
Blanch one pound of Almonds, or more; or lesse, as you please, lay them four hours in cold water, then stamp them with some Rose water, as fine as you can, put them in a cloath, and presse out as much Milk as you can, then if you think they be not enough beat them, and straine them againe, till you get as much Milk of them, as you can, then set it on the fire, till they be ready to boyle, putting in a good quantity of Salt and Rose water, to turne it after one boyling, being turned, take it off, cast it abroad upon a linnen cloath, being holden between two, then with a spoon take off the Whey under the cloath, so long as any will drop or run, then take so much of the finest Sugar you can get, as will sweeten it, and melt it in as much Rose-water as will serve to dissolve it, put thereto so much Saffron in fine powder, as will colour it, and so steeping the Saffron and Sugar in Rose-water, season your Butter therewith, when you make it up.
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