be well imprasgnated with the Ingredients, which
will be in about half an hour. Then take it from
the fire, and let it cool. When the pickle is quite
cold, and the Mushrooms also quite cold, and
drained from all moisture: put them into the Liquor
(with all the Ingredients in it) which you must be
sure, be enough to cover them. In ten or twelve
days, they will have taken into them the full taste
of the pickle, and will keep very good halfayear. If
you have much supernatant Liquor, you may par-
boil more Mushrooms next day, and put them to
the first. If you have not gathered at once enough
for a dressing, you may keep them all night in
water to preserve them white, and gather more the
next day, to joyn to them.
TO STEW WARDENS OR PEARS
Pare them, put them into a Pipkin, with so much
Red or Claret Wine and water, ana, as will near
reach to the top of the Pears. Stew or boil gently,
till they grow tender, which may be in two hours.
After a while, put in some sticks of Cinnamon
bruised and a few Cloves. When they are almost
done, put in Sugar enough to season them well✪ To Stew Wardens or Pears and
their Syrup, which you pour out upon them in a
deep Plate.
TO STEW APPLES
Pare them and cut them into slices. Stew them
with Wine and Water as the Pears, and season them
in likemanner with Spice. Towardsthe end sweeten
them with Sugar, breaking the Apples into Pap by
stirring them. When you are ready to take them
off, put in good store of fresh-butter✪ To Stew Apples, and incor-
202 SIR KENELMS DIGBIS
porate it well with them, by stirring them together.
You stew these between two dishes. The quickest
Apples are the best.
PORTUGUEZ EGGS
The way that the Countess de Penalva makes the
Portuguez Eggs for the Queen, is this. Take the
yolks (clean picked from the whites and germ) of
twelve new-laid Eggs. Beat them exceedingly with
a little (scarce a spoonful) of Orange-flower-water.
When they are exceeding liquid, clear, and uni-
formly a thin Liquor, put to them one pound of
pure double refined Sugar (if it be not so pure, it
must be clarified before) and stew them in your dish
or bason over a very gentle fire, stirring them con-
tinually, whiles they are over it, so that the whole
may become one uniform substance, of the consist-
ence of an Electuary (beware they grow not too
hard ; for without much caution and attention,
that will happen on a sudden) which then you may
eat presently, or put into pots to keep. You may
dissolve Ambergreece (if you will, ground first very
much with Sugar)✪ Portuguez Eggs in Orange-flower or Rose-water,
before hand, and put it (warm and dissolved) to the
Eggs, when you set them to stew. If you clarifie
your Sugar, do it with one of these waters, and
whites of Eggs. The flavor of these sweet-waters
goeth almost all away with boiling. Therefore half
a spoonful put into the composition, when you take
it from the fire, seasoneth it more then ten times
as much, put in at the first.
THE CLOSET OPECH^D 203
TO BOIL EGGS ✪ To Boil Eggs
Page 121 · 4 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
be well impregnated with the Ingredients, which will be in about half an hour. Then take it from the fire, and let it cool. When the pickle is quite cold, and the Mushrooms also quite cold, and drained from all moisture: put them into the Liquor (with all the Ingredients in it) which you must be sure, be enough to cover them. In ten or twelve days, they will have taken into them the full taste of the pickle, and will keep very good half a year. If you have much supernatant Liquor, you may parboil more Mushrooms next day, and put them to the first. If you have not gathered at once enough for a dressing, you may keep them all night in water to preserve them white, and gather more the next day, to joyn to them. TO STEW WARDENS OR PEARS Pare them, put them into a Pipkin, with so much Red or Claret Wine and water, ana, as will near reach to the top of the Pears. Stew or boil gently, till they grow tender, which may be in two hours. After a while, put in some sticks of Cinnamon bruised and a few Cloves. When they are almost done, put in Sugar enough to season them well and their Syrup, which you pour out upon them in a deep Plate.
TO STEW APPLES
Pare them and cut them into slices. Stew them with Wine and Water as the Pears, and season them in likemanner with Spice. Towards the end sweeten them with Sugar, breaking the Apples into Pap by stirring them. When you are ready to take them off, put in good store of fresh-butter, and incorporate it well with them, by stirring them together. You stew these between two dishes. The quickest Apples are the best. PORTUGUEZ EGGS
The way that the Countess de Penalva makes the Portuguez Eggs for the Queen, is this. Take the yolks (clean picked from the whites and germ) of twelve new-laid Eggs. Beat them exceedingly with a little (scarce a spoonful) of Orange-flower-water. When they are exceeding liquid, clear, and uniformly a thin Liquor, put to them one pound of pure double refined Sugar (if it be not so pure, it must be clarified before) and stew them in your dish or bason over a very gentle fire, stirring them continually, whiles they are over it, so that the whole may become one uniform substance, of the consistence of an Electuary (beware they grow not too hard ; for without much caution and attention, that will happen on a sudden) which then you may eat presently, or put into pots to keep. You may dissolve Ambergreece (if you will, ground first very much with Sugar) in Orange-flower or Rose-water, before hand, and put it (warm and dissolved) to the Eggs, when you set them to stew. If you clarifie your Sugar, do it with one of these waters, and whites of Eggs. The flavor of these sweet-waters goeth almost all away with boiling. Therefore half a spoonful put into the composition, when you take it from the fire, seasoneth it more then ten times as much, put in at the first.
TO BOIL EGGS
Records on this page
To Stew Wardens or PearsTo Stew ApplesPortuguez EggsTo Boil Eggs