You may proceed with Damsens, or other
plumms, in the same manner, and you will have ex-
cellent stewed Damsens, (as fair as preserved ones)
swimming in a very fine Syrup.
SWEET-MEATS OF MY LADY WINDE-
BANKS
She maketh the past of Apricocks (which is both
very beautiful and clear, and tasteth most quick of
the fruit) thus. Take six pound of pared and sliced
Apricocks, put them into a high pot, which stop
close, and set it in a kettle of boiling water, till you
perceive the flesh is all become an uniform pulp ;
then put it out into your preserving pan or pos-
senet, and boil it gently till it be grown thick,
stirring it carefully all the while. Then put two
pound of pure Sugar to it✪ Past of Apricocks, and mingle it well,
and let it boil gently, till you see the matter come
to such a thickness and solidity, that it will not
stick to a plate. Then make it up into what form
254 SIR KENELME DIGBIE
you will. The like you may do with Raspes or Cur-
rants.
It is a pleasant and beautiful sweet meat to do
thus : Boil Raspes in such a pot, till theybe all come
to such a Liquor ; Then let the clear run through
a strainer ; to a pound, or English wine pint where-
of, put a pound of red Currants (first stoned and
the black ends cut oiF) and a pound of Sugar. Boil
these, till the Liquor be gellied. Then put it in
Glasses. It will look like Rubies in clear Gelly.
You may do the like with Cherries, either stoned,
and the stalks cut off, or three or four capped upon
one stalk, and the stone left in the first, and boiled
in Liquor of Raspes.
She makes her curious red Marmulate thus :
Take six pounds of Quince-flesh ; six pounds of
pure Sugar ; and eight pints of juyce ; boil this
up with quick fire, till you have scummed it, then
pull away all the Coals, and let it but simper, for
four or five hours, remaining covered, renewing
from time to time so little fire, as to cause it so to
continue simpring. But as soon as it is scummed,
put into it a handful of Quince kernels, two races
of Ginger sliced, and fourteen or fifteen Cloves
whole ; all these put into a Tyffany-bag tyed fast ;
when you finde that the colour is almost to your
minde, make a quick fire, and boil it up a pace, then
throw away your bag of kernels. Ginger and Cloves,
and pot up your Marmulate, when it is cool enough.
She makes her red Gelly of Quince thus : Put
the Quinces pared and sliced into a pot, as above ;
and to every pound of this flesh put about half a
THE CLOSET OPEUjED 255
demistier of fair water, and put this into a kettle of
boiling water, till you perceive all the j uyce is boiled
out of the Quince. Then strain it out, and boil this
Liquor (which will not yet be clear) till you per-
ceive it gellieth upon a plate. Then to every pint of
Liquor put a pound of Sugar, and boil it up to a
gelly, skimming it well, as the scum riseth, and you
will have a pure gelly.
GELLY OF RED CURRANTS
Take them clean picked, and fresh gathered in the
morning, in a bason, set them over the fire, that
their juyce may sweat out, pressing them all the
while with the back of your preserving spoon, to
squeese out of them all that is good. When you
see all is out, strain the Liquor from them, and let
it stand to settle four or five hours, that the gross
matter may sink to the bottom.✪ Gelly of Red Currants
Page 147 · 2 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
You may proceed with Damsens, or other plumms, in the same manner, and you will have excellent stewed Damsens, (as fair as preserved ones) swimming in a very fine Syrup. SWEET-MEATS OF MY LADY WINDE- BANKS
She maketh the past of Apricocks (which is both very beautiful and clear, and tasteth most quick of the fruit) thus. Take six pound of pared and sliced Apricocks, put them into a high pot, which stop close, and set it in a kettle of boiling water, till you perceive the flesh is all become an uniform pulp ; then put it out into your preserving pan or possenet, and boil it gently till it be grown thick, stirring it carefully all the while. Then put two pound of pure Sugar to it, and mingle it well, and let it boil gently, till you see the matter come to such a thickness and solidity, that it will not stick to a plate. Then make it up into what form
you will. The like you may do with Raspes or Currants.
It is a pleasant and beautiful sweet meat to do thus : Boil Raspes in such a pot, till theybe all come to such a Liquor ; Then let the clear run through a strainer ; to a pound, or English wine pint whereof, put a pound of red Currants (first stoned and the black ends cut oiF) and a pound of Sugar. Boil these, till the Liquor be gellied. Then put it in Glasses. It will look like Rubies in clear Gelly. You may do the like with Cherries, either stoned, and the stalks cut off, or three or four capped upon one stalk, and the stone left in the first, and boiled in Liquor of Raspes.
She makes her curious red Marmulate thus : Take six pounds of Quince-flesh ; six pounds of pure Sugar ; and eight pints of juyce ; boil this up with quick fire, till you have scummed it, then pull away all the Coals, and let it but simper, for four or five hours, remaining covered, renewing from time to time so little fire, as to cause it so to continue simpring. But as soon as it is scummed, put into it a handful of Quince kernels, two races of Ginger sliced, and fourteen or fifteen Cloves whole ; all these put into a Tyffany-bag tyed fast ; when you finde that the colour is almost to your minde, make a quick fire, and boil it up a pace, then throw away your bag of kernels. Ginger and Cloves, and pot up your Marmulate, when it is cool enough.
She makes her red Gelly of Quince thus : Put the Quinces pared and sliced into a pot, as above ; and to every pound of this flesh put about half a
demy-stier of fair water, and put this into a kettle of boiling water, till you perceive all the j uyce is boiled out of the Quince. Then strain it out, and boil this Liquor (which will not yet be clear) till you perceive it gellieth upon a plate. Then to every pint of Liquor put a pound of Sugar, and boil it up to a gelly, skimming it well, as the scum riseth, and you will have a pure gelly. GELLY OF RED CURRANTS Take them clean picked, and fresh gathered in the morning, in a bason, set them over the fire, that their juyce may sweat out, pressing them all the while with the back of your preserving spoon, to squeese out of them all that is good. When you see all is out, strain the Liquor from them, and let it stand to settle four or five hours, that the gross matter may sink to the bottom.
Records on this page
Past of ApricocksGelly of Red Currants