A Queens Delight

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Unknown. A Queens Delight

A QUEENS DELIGHT OF CONSERVES, AND PRESERVES, CANDYING AND DISTILLING WATERS

To preserve white Pear Plums, or green

To preserve Grapes

To preserve Quinces white

To preserve Respass

To preserve Pippins

To preserve fruits green

To preserve Oranges and Lemons the best way

An approved Conserve for a Cough or Consumption of the Lungs

To make conserve of Any of these Fruits

To dry any Fruits after they are preserved, to or Candy them

To preserve Artichokes young, green Walnuts and Lemons, and the Elecampane-Roots, or any bitter thing

To preserve Quinces white or red

To preserve Grapes

To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are ripe

To preserve Pippins, Apricocks, Pear-Plums, or Peaches green

To dry Pippins, or Pears without Sugar

To make Syrup of Clove-gilly flowers

To make Syrup of Hysop for Colds

To make Orange Water

To dry Cherries

To make juyce of Liquorish

A Perfume for Cloths, Gloves

To make Almond Bisket

To dry Apricocks

To make Quinces for Pies

The best way to break sweet Powder

To make excellent Perfumes

To make Conserve of Roses boiled

To make Conserves of Roses unboiled

To make a very good Pomatum

To make Raisin Wine

To make Rasberry Wine

The best way to preserve Cherries

A Tincture of Ambergreece

To make Usquebath the best way

To preserve Cherries with a quarter of their weights in Sugar

To make Gelly of Pippins

To make Apricock Cakes

To preserve Barberries the best way

To make Lozenges of Red Roses

To make Chips of Quinces

To make Sugar of Wormwood, Mint, Anniseed, or any other of that kinde

To make Syrup of Lemons or Citrons

To make Jambals of Apricocks or Quinces

To make Cherry-water

To make Orange Cakes

To preserve Oranges the French way

To preserve green Plums

To dry Plums

To preserve Cherries the best way, bigger than they grow naturally, &c

To preserve Damsins, red Plums or black

To dry Pippins or Pears

To dry Pippins or Pears another way

To dry Apricocks tender

To dry Plums

To dry Apricocks

Conserves of Violets the Italian manner

Conserves of red Roses the Italian manner

Conserve of Borage Flowers after the Italian manner

Conserve of Rosemary flowers after the Italian manner

Conserve of Betony after the Italian way

Conserve of Sage

Conserve of flowers of Lavender

Conserve of Marjoram

Conserve of Peony after the Italian way

TOUCHING CANDIES, AS FOLLOWETH

To Candy Rosemary-flowers in the Sun

To Make Sugar of Roses

To Candy Pippins, Pears, Apricocks or Plums

To Candy or clear Rockcandy flowers

To Candy Spanish Flowers

To Candy Grapes, Cherries or Barberries

To Candy Suckets of Oranges, Lemons, Citrons, and Angelica

To Candy the Orange Roots

Candy Orange Peels after the Italian way

To Candy Citrons after the Spanish way

Candied Cherries, the Italian way

Chicory Roots candied the Italian way

TOUCHING MARMALETS, AND QUIDDONY, AS FOLLOWETH

To make Marmalet of Damsins

To make white Marmalet of Quinces

To make Marmalet of any tender Plum

To make Orange Marmalet

To make Quiddony of Pippins of Ruby or any Amber colour

To make Quiddony of all kind of Plums

To make Marmalet of Oranges, or Orange Cakes, &c

TOUCHING PASTREY AND PASTIES

To make Sugar Cakes

To make clear Cakes of Plums

To make Paste of Oranges and Lemons

To make Rasberry Cakes

To make Paste of Genoa Citrons

To make a French Tart

To make Cakes of Pear Plums

To make Cakes, viz

To make a Cake the way of the Royal Princess, the Lady Elizabeth, daughter to King Charles the first

To make Paste of Apricocks

To make Paste of Pippins like leaves, and some like Plums, with their stones, and Stalks in them

To make Paste of Elecampane roots, an excellent remedy for the Cough of the Lungs

To make Paste of flowers of the colour of Marble, tasting of natural flowers

To make Paste of Rasberries or English Currans

To make Naples Bisket

To make Italian Biskets

To make Prince Biskets

To make Marchpane to Ice and Gild, and garnish it according to Art

Lozenges

To make Walnuts artificial

To make Collops like Bacon of Marchpane

To make artificial Fruits

TOUCHING PRESERVES AND POMANDERS

To make an excellent perfume to burn between two Rose leaves

To make Pomander

To make an Ipswich Water

To make a sweet Smell

TOUCHING WINE

To make Hypocras

The Lady Thornburghs Syrup of Elders

To make gelly of Raspis the best way

To dry Fox Skins

CHOICE SECRETS MADE KNOWN

To make true Magistery of Pearl

How to make Hair grow

To write Letters of Secret, that they cannot be read without the directions following

How to keep Wine from Sowring

To take out Spots of Grease or Oyl

To make hair grow black, though any colour

King Edwards perfume

Queen Elizabeths Perfume

Mr. Ferene of the New Exchange, Perfumer to the Queen, his rare Dentifrice, so much approved of at Court

To make the said Powder into Paste

The Receipt of the Lady Kents powder, presented by her Ladyship to the Queen

A Cordial Water of Sir Walter Raleigh

The Lady Malets Cordial Water

A Sovereign Water of Dr. Stephens, which he long times used, wherewith he did many Cures; he kept secretly till a little before his death, and then he gave it to the Lord Arch-bishop of Canterbury in writing, being as followeth, viz

A Plague Water to be taken one spoonful every four hours with one sweat every time

Poppy water

A Water for a Consumption, or for a Brain that is weak

Another of the same

A good Stomach Water

A Bag of purging Ale

The Ale of Health and Strength, by Viscount St. Albans

A Water excellent good against the Plague

A Cordial Cherry-water

The Lord Spencers Cherry-water

The Herbs to be distilled for Usquebath

Dr. Kings way to make Mead

To make Syrup of Rasberries

To make Lemon Water

To make Gilly-flower Wine

The Lady Spotswood Stomach Water

Water of Time for the Passion of the Heart

A Receipt to make damnable Hum

An admirable Water for sore Eyes

A Snail Water for weak Children, and old People

Clary Water for the Back, Stomach, &c

Dr. Montfords Cordial Water

Aqua Mirabilis, Sir Kenelm Digby's way

A Water for fainting of the Heart

A Surfeit Water

Dr. Butlers Cordial Water against Melancholly, &c. most approved

The admirable and most famous Snail Water

A singular Mint water

DISTILLINGS

A most Excellent Aqua Coelestis taught by Mr. Philips Apothecary

Hypocras taught by Dr. Twine for Wind in the Stomach

Marigold flowers distilled, good for the pain of the Head

A Water good for Sun burning

The Lady Giffords cordial Water

A water for one pensive and very sick, to comfort the Heart very excellent

To perfume Water

Отрывок из книги

Take the Plums, and cut the stalk off, and wipe them then take the just weight of them in Sugar, then put them in a skillet of water, and let them stand in and scald, being close covered till they be tender, they must not seeth, when they be soft lay them in a Dish, and cover them with a cloth, and stew some of the the Sugar in the glass bottom, and put in the Plums, strewing the sugar over till all be in, then let them stand all night, the next day put them in a pan, and let them boil a pace, keeping them clean scummed, & when your Plums look clear, your syrup will gelly, and they are enough. If your Plums be ripe, peel off the skins before you put them in the glass; they will be the better and clearer a great deal to dry, if you will take the Plums white; if green, do them with the rinds on.

Let your green Walnuts be prickt full of holes with a great pin, and let them not be long in one water, for that will make them look black; being boiled tender, stick two or three Cloves in each of them.

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Let your green Walnuts be prickt full of holes with a great pin, and let them not be long in one water, for that will make them look black; being boiled tender, stick two or three Cloves in each of them.

Set your Elecampane-Roots, being clean scraped, and shifted in their boilings a dozen times, then dry them in a fair cloth, and so boil them as is above written, take half so much more than it doth weigh, because it is bitter, &c.

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