A Queens Delight (Paperback)

Excerpt: ...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. Take Oranges, pare them as thin as you can; boil them in four several waters, let them be very soft before you take them out, then take two quarts of Spring-water, put thereto twenty Pippins pared, quartered, and coared, let them boil till all the vertue be out, take heed they do not lose the colour; then strain them, put to every pint of water a pound of sugar, boil it almost to a Candy-height, then take out all the meat out of the Oranges, slice the peel in long slits as thin as you can, then put in your peel with the juyce of two Lemmons, and one half Orange, then boil it to a Candy. To make Quiddony of Pippins of Ruby or any Amber colour. Take Pippins, and cut them in quarters, and pare them, and boil them with as much fair water as will cover them, till they be tender, and sunk into the water, then strain all the liquor from the Pulp, then take a pint of that liquor, and half a pound of Sugar, and boil it till it be...