A Book of Fruits and Flowers: Of Cookery

COOKERY

To make Snow.

Take a quart of thickCreame, and five or six whites ofEggs, a sauser full of sugarfinely beaten, and as muchRose water, beat them all together, and always as it riseth take it out with a spoon, then take a loaf of Bread, cut away the crust, set it in a platter, and a greatRosemarybush in the middest of it, then lay your Snow with a Spoon upon theRosemary, and so serve it.

To make Spiced Bread.

Take two pound of Manchet paste, sweetButter halfe a pound,Currantshalfe a pound,sugar a quarter, and a littleMace, if you will put in any, and make it in a loafe, and bake it in an Oven, no hotter then for Manchet.

To make Craknels.

Take five or six pints of the finestWheatflower you can get, to which you must put in a spoonfull (and not above) of good Yest, then mingle it well withButter, cream, Rose-water, and sugar, finely beaten, and working it well into paste, make it after what forme you will, and bake it.

To make Veale-tooh’s, or Olives.

Take theKidney of a line of Vealeroasted, with a good deale of the fat, and a little of the flesh, mingle it very small, and put to it two Eggs, one Nutmegfinely grated, a good quantity ofsugar, a fewCurrants, a little salt, stir them well together, and make them into the form of littlePasties, and fry them in a pan with sweetButter.

To make a Barley Creame to procure sleepe, or Almond Milke.

Take a good handfull of FrenchBarley, wash it cleane in warme water, and boyle it in a quart of fayre water to the halfe, then put out the water from theBarley, and put theBarley into a pottell of new clean water, with a Parsley, and aFennellroot, clean washed, and picked withBourage, Buglos, Violetleaves, andLettice, of each one handfull, boyle them with theBarley, till more then halfe be consumed; then strayne out the liquor, and take of blanchedAlmonds a handfull, of the seeds ofMelons, Cucumbers, Citralls, andGourds, husked, of each halfe a quarter of an ounce, beat these seeds, and theAlmondstogether, in a stone morter, with so muchSugar, andRose-wateras 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 heads, or a little of whitePoppey.

To pickle Oysters.

Take a peck of the greatestOysters, open them, and put the liquor that comes from them saved by it selfe, to as muchWhite-wine, and boyle it with a pound ofPepperbruised, two or three spoonfulls of largeMace, and a handfull ofsalt, till the liquor begin to waste away, then put in yourOysters, and plump them, and take them off the fire till they be cold, and so put them up in little barrels very close.

To make very fine Sausages.

Take four pound and a halfe ofPorck, chop it small, and put to it three pound of Beefesewet, and chop them small together, then put to them a handfull ofSage, finely shred, one ounce ofPepper, one ounce ofMace, two ounces ofCloves, a good deale of salt, eight Eggs very well beaten before you put them in, then work them well with your hand, till they be throughly mingled, and then fill them up. Some like not the Eggs in them, it is not amisse therefore to leave them out.

To cast all kind of Sugar works into Moulds.

Take one pound ofBarabry Sugar, Clarifie it with the white of an Egg, boyle it till it will roule between your finger and your thumb, then cast it into your standing Moulds, being watered two hours before in cold water, take it out and gild them to garnish aMarchpinewith them at your pleasure.

To make all kinde of turned works in fruitage, hollow.

Take the strongest bodyedSugar you can get, boyle it to the height ofManus Christi, take your stone, or rather pewter moulds, being made in three pieces; tye the two great pieces together with Inkle, then poure in yourSugar being highly boyled, turne it round about your head apace, and so your fruitage will be hollow, whether it be Orange, or Lemmon, or whatsoever your Mould doth cast, after they be cast you must colour them after their naturall colours.

To make a Sallet of all kinds of Hearbs.

Take your Hearbs and pick them very fine in faire water, and pick your Flowers by themselves, and wash them clean, then swing them in a strayner, and when you put them into a dish mingle them withCucumbersor Lemmonspared and sliced, also scrapesugar, and put inVineger andOyle, then spread the Flowers on the top of the sallet, and with every sort of the aforesaid things garnish the dish about, then take Eggs boyled hard, and lay about the dish and upon the Sallet.

To make Fritter-stuffe

Take fine flower, and three or four Eggs, and put into the flower, and a piece of Butter, and let them boyle all together in a dish or chaffer, and put in sugar, cinamon, ginger, androse water, and in the boyling put in a little grated Bread, to make it big, then put it into a dish, and beat it well together, and so put it into your mould, and fry it with clarified Butter, but your Butter may not be too hot, nor too cold.