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Cherry Wine pure
Take good cherries and stone them and crush them in a Mortar put some loaf
sugar to them and let them stand 2. or 3. days in a close stone pott then strain it
hard put in as much sugar as is thought fitt, and when tis clear bottle it.
Cherry Wine
Take the right English cherries crush them between your fingers and pull the
stalks from them let them stand all night in an Earthen vessell the next
morning strain them, and to every Gallon of this liquor put a quarter of a pound
of loaf sugar let it stand a moneth on a close vessell well stopt in a cool
place then bottle it with a lump of sugar in every bottle.
Lemon-ade
To a Gallon of spring water the juce of four good Lemons the pill of two
a sprig or two of balm as much Borage two crusts of bread sugar to your taste
and brew all together.
Oreng-ade
Take 6 oranges two Lemons the juce of all and the pill of one of the
Lemons put to this six ounces of fine sugar and five pints of water and
brew all together.
Pippin-Ade
Take three Gallons of water to twenty Pippins pared and sliced, boyl them
in a silver pan upon Charcoal till a pottle be wasted then pass it through
a Ielly bagg twice, and when tis cold bottle it with Lemon & sugar to your
taste having the whole pill of a lemon in your Ielly bagg and put a little
piece of pill in every bottle.
Punch
Take the best Brandy fair water and juce of Lemon or Orange to
your taste mix together and sweeten it with sugar & nuttmeg & brew it.
Ramboose
Take one quart of Rhenish or White-Wine three Eggs whites and Yolks
well beaten and strained through a Cotton cloath sugar to your tast
brew them well together with Nuttmeg or Ginger, yow may alsoe add as
much Ale or water as you please.
To preserve Apricocks
Take your Apricocks not too ripe pare and stone them, and to every pound of
Apricocks take two pounds of double refind Sugar, boyl the Sugar to Candy
height, then have in readynesse to put your Apricocks as much Ielly of
Goosberries or white Pear-plumms as yow put overweight of Sugar
soe
28
Soe boyl them as fast as yow can till they look clear, they will be Enough
presently. your Ielly is to be made thus. Take green Pippins or Gooseber=
=ries or white plums 20. pippins to three pints of water boyl it in Silver
very quick until halfe is wasted then strain it, and take of it as much
as you will use.
To Preserve white Pear-Plumms
Take the fairest before they be too ripe, pare and stone them if yow can &
to a pound of them take three quarters of a pound of double refind Sugar
and halfe a pint of juice which is made thus. take a pound of pear-plums
pare, stone, and cutt them in quarters strowing sugar on them as you
cutt them (that they may not change) to this quantity halfe a pound of
sugar or less boyl it up as fast as you can till the Plums be thoroughly stewed
and have given their juce then strain this and put it to your whole plums.
soe boyl all together a little boyling will serve to make it Ielly. soe glass
them and stove them.
To preserve Grapes
Take and pick ripe white Grapes pill a little of the skin off them to pick out
all the seeds (which must be done with a quill cut like a scoop) then lay
them in double refind Sugar near weight for weight; boyl them quick halfe
a dosen walmes soe take them off the fire scum them and put them up.
To Preserve Gooseberries
Take the fairest when they be come to their growth but very green take to
every pound of fruit three quarters of a pound of double refind Sugar
and a pint of water to a pound of Sugar let the water and Sugar be made
scalding hott upon the fire till it be a clear Syrup then put the Gooseberries
in (ston'd or not which you will) and make them boyl as fast as may be
till the Syrup will Ielly. they will look very green and well. soe doe
Aigret cherries.
Chees-cakes
Take halfe an Ale pint of sweet Cream very thick set it on the fire and when it
boyls put in as much fine grated sifted bread as yow can make it wett till tis
very stiff thentog take two Gallons of new milk and one quart of Cream set
it together with a little good Runnet, not quite so hott as it comes from the Cow
and when tis come break it softly and when it has stood a little while weigh it in
a canvas strainer, and when tis dry weighed' break it very well with your hand
against a Tray, then put in your bread and break it very well with the Curd and
put in a Grated Nutmeg the Yolks of two Eggs halfe a pound of sugar finely beaten
halfe a pound of Currans some Rose= Water & a little Salt stir it altogether, then
putt it into your Coffins and when they are risen in the Oven and begin to look brown
take them out having halfe a pound of the best fresh butter melted with A
Cherry Wine pure
Take good cherries and stone them and crush them in a Mortar put some loaf
sugar to them and let them stand 2. or 3. days in a close stone pott then strain it
hard put in as much sugar as is thought fitt, and when tis clear bottle it.
Cherry Wine
Take the right English cherries crush them between your fingers and pull the
stalks from them let them stand all night in an Earthen vessell the next
morning strain them, and to every Gallon of this liquor put a quarter of a pound
of loaf sugar let it stand a moneth on a close vessell well stopt in a cool
place then bottle it with a lump of sugar in every bottle.
Lemon-ade
To a Gallon of spring water the juce of four good Lemons the pill of two
a sprig or two of balm as much Borage two crusts of bread sugar to your taste
and brew all together.
Oreng-ade
Take 6 oranges two Lemons the juce of all and the pill of one of the
Lemons put to this six ounces of fine sugar and five pints of water and
brew all together.
Pippin-Ade
Take three Gallons of water to twenty Pippins pared and sliced, boyl them
in a silver pan upon Charcoal till a pottle be wasted then pass it through
a Ielly bagg twice, and when tis cold bottle it with Lemon & sugar to your
taste having the whole pill of a lemon in your Ielly bagg and put a little
piece of pill in every bottle.
Punch
Take the best Brandy fair water and juce of Lemon or Orange to
your taste mix together and sweeten it with sugar & nuttmeg & brew it.
Ramboose
Take one quart of Rhenish or White-Wine three Eggs whites and Yolks
well beaten and strained through a Cotton cloath sugar to your tast
brew them well together with Nuttmeg or Ginger, yow may alsoe add as
much Ale or water as you please.
To preserve Apricocks
Take your Apricocks not too ripe pare and stone them, and to every pound of
Apricocks take two pounds of double refind Sugar, boyl the Sugar to Candy
height, then have in readynesse to put your Apricocks as much Ielly of
Goosberries or white Pear-plumms as yow put overweight of Sugar
soe
28
Soe boyl them as fast as yow can till they look clear, they will be Enough
presently. your Ielly is to be made thus. Take green Pippins or Gooseber=
=ries or white plums 20. pippins to three pints of water boyl it in Silver
very quick until halfe is wasted then strain it, and take of it as much
as you will use.
To Preserve white Pear-Plumms
Take the fairest before they be too ripe, pare and stone them if yow can &
to a pound of them take three quarters of a pound of double refind Sugar
and halfe a pint of juice which is made thus. take a pound of pear-plums
pare, stone, and cutt them in quarters strowing sugar on them as you
cutt them (that they may not change) to this quantity halfe a pound of
sugar or less boyl it up as fast as you can till the Plums be thoroughly stewed
and have given their juce then strain this and put it to your whole plums.
soe boyl all together a little boyling will serve to make it Ielly. soe glass
them and stove them.
To preserve Grapes
Take and pick ripe white Grapes pill a little of the skin off them to pick out
all the seeds (which must be done with a quill cut like a scoop) then lay
them in double refind Sugar near weight for weight; boyl them quick halfe
a dosen walmes soe take them off the fire scum them and put them up.
To Preserve Gooseberries
Take the fairest when they be come to their growth but very green take to
every pound of fruit three quarters of a pound of double refind Sugar
and a pint of water to a pound of Sugar let the water and Sugar be made
scalding hott upon the fire till it be a clear Syrup then put the Gooseberries
in (ston'd or not which you will) and make them boyl as fast as may be
till the Syrup will Ielly. they will look very green and well. soe doe
Aigret cherries.
Chees-cakes
Take halfe an Ale pint of sweet Cream very thick set it on the fire and when it
boyls put in as much fine grated sifted bread as yow can make it wett till tis
very stiff then
it together with a little good Runnet, not quite so hott as it comes from the Cow
and when tis come break it softly and when it has stood a little while weigh it in
a canvas strainer, and when tis dry weighed' break it very well with your hand
against a Tray, then put in your bread and break it very well with the Curd and
put in a Grated Nutmeg the Yolks of two Eggs halfe a pound of sugar finely beaten
halfe a pound of Currans some Rose= Water & a little Salt stir it altogether, then
putt it into your Coffins and when they are risen in the Oven and begin to look brown
take them out having halfe a pound of the best fresh butter melted with A