To boyle a carpe in greene broth, with a pudding in his bellie...

 A compilation of sweets and subtlety recipes from The second part of the good hus-wiues iewell Where is to be found most apt and readiest wayes to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing. By Thomas Dawson, 1597.

To make fine paste.
TAke faire flower and wheate, & the yolkes of egges with sweet Butter, melted, mixing all these together with your hands, til it be brought dowe paste, & then make your coffins whether it be for pyes or tartes, then you may put Saffron and suger if you wil haue it a swéet paste, hauing respect to the true seasoning some vse to put to their paste Béefe or Mutton broth, and some Creame.

To make purses or cremi|taries.
TAke a little Marow, small raisons, & Dates, let the stones be taken away, these being beaten together in a Morter, season it with Ginger, Sinamon and su|ger, then put it in fine paste, & bake them or frie them, so done in the seruing of them cast blaunch pouder vpon them.

For tartes of creame.
TAke a pinte of creame with sixe rawe egges, and boile them together, and stirre it well that it burne not, then let it boile till it be thick, then take it out of the 28 pot, and put to two dishes of Butter mel|ted, and when it is some what colde, then straine it and season it with Suger, then put it into your paste, when your paste is hardned, and when it is enough, the serue it with Suger cast vpon it. If you will haue a Tart of two colours, then take the halfe of it, when it is in Creame, and co|lour the other halfe with saffron or yolks of egges.

A tart of proines.
MAke your Coffine two inches déepe round about, the~ take ten or twelue good apples, pure them and slice them, and put them into the Paste with two di|shes of butter among the apples, then co|uer your tarte close with the Paste, and breake a dishe of butter in peeces, and lay it vpo~ the couer because of burning in the Panne. And when the apples be tender, take it forth and cut of the couer, & beate the apples together till they be softe, and they be dry put the more butter into them and so season them with Sinamon, Gin|ger and Suger, then must you cut your co|uer after the fashion, leauing it vpon your Tarts, serue it with blaunch pouder.

To farse Egges.
TAke eight or ten eggs and boyle them hard, pill of the shelles, and cutte euery eg in the middle then take out the yolkes and make your farsing stuffe as you do for flesh, sauing only you must put butter into it insteede of suet, and that a little so doon fill your Egges where the yolkes were, and then binde them and seeth them a lit|tle, and so serue them to the table.

To Preserue Quinces in sirrop all the yeere.
TAke three pound of quinces being pa|red and cored, two pounde of Suger and three quarts of faire running water, put all these togeather in an earthen pan, and let them boyle with a soft fire, & when they be skimmed, couer them close that no ayre maye come out from them, you must put cloues and Sinamon to it after it is skimmed, of quantitie as you will haue them to taste, if you wil know when they be boyled enough, hang a linnen cloth be|tween the couer and the pan so that a good deale of it may hang in the licour, & when the cloth is very red they be boiled enough let them stand till they be colde, then put them in Galley pots sirroppe, and so wil they keepe a yeere.

To conserue wardens all the yeere in sirrop.
TAke your wardens and put them into a great Earthen pot, and couer them close, set them in an Ouen when you haue set in your white bread, & when you haue drawne your white bread, and your pot, & that they be so colde that you may handle them, then pill the thin skinne from them ouer a pewter dish, that you may saue all the sirroppe that falleth from them: put to them a quarte of the same sirroppe, and a pinte of Rosewhter, and boile them toge|ther with a fewe Cloues and Sinnamon, and when it is reasonable thick and cold, put your wardens and Sirroppe into a Galley pot, and sée alwaies that the Syr|rop bee aboue the Wardens, or any other thing that you conserue.

To conserue cherries, Damesins or wheat plummes all the yeere in the sirrop.
FIrst take faire water, so much as you shall think meete and one pound of su|ger, and put them both into a faire bason, and set the same ouer a soft fire, till the su|ger be melted, then put the reto one pound and an halfe of chirries, or Damsins, and let them boile till they breake, then couer them close til they be colde, then put them in your gally pottes, and so keep them: this wise kéeping proportion in weight of Suger and fruite, you may conserue as much as you list putting therto Sinamon and cloues, as is aforesaid.

To make a paste of Suger, where of a man may make al manner of fruits, and other fine thinges with their forme, as Plates, Dishes, Cuppes and such like thinges, where with you may furnish a Table.
TAke Gumme and dragant asmuch as you wil, and steep it in Rosewater til it be mollified, and for foure ounces of su|ger take of it the bignes of a beane, the iuyce of Lemons, a walnut shet ful, and a little of the white of an eg. But you must first take the gumme, and beat it so much with a postell in a brasen morter, till it be come like water, then put to it the iuyce with the white of an egge, incorporating al these wel together, this don take foure ounces of fine white suger well beaten to powder, and cast it into ye morter by a litle 40 and little, vntil they be turned into ye form of paste, the~ take it out of the said morter, and bray it vpon the powder of suger, as it were meale or flower, vntill it be like soft paste, to the end you may turn it, and fashionit which way you wil. When you haue brought your paste to this fourme spread it abroad vpo~ great or smal leaues as you shall thinke it good, and so shal you form or make what things you wil, as is aforesaid, with such fine knackes as may serue a Table taking heede there stand no hotte thing nigh it. At the ende of the Banket they may eat all, and breake the Platters Dishes, Glasses, Cuppes, and all other things, for this paste is very de|licate and sauerous. If you will make a thing of more finenesse then this: make a Tarte of Almondes stamped with suger and Rose water of like sorte that March|paines be made of, this shall you laye be|tween two pastes of such vessels or fruits or some other things as you thinke good.

To confite walnuts
TAke them greene and small in huske, and make in them foure litle holes, or more, then steepe them in water eleuen daies, make them cleane and boile them as ye Orenges héer after written, but they must séethe foure times as much. Dresse them likewise with Spices, sauing you must put in very fewe Cloues, least they taste bitter. In like sorte you may dresse Goords, cutting them in long péeces, and paring away the inner partes.

To make Mellons and Pompons sweet.
TAke fine Suger and dissolue it in wa|ter, then take séedes ot Mellons and cleaue the~ a litle on the side that sticketh to the Mellon, and put them in the sugred water, adding to them a little rosewater. Leaue the saide séedes so by the space of thrée or foure houres, then take them out, and you shall sée that as soone as the saide séedes be dry, it wil close vp again. Plant it and there will come of it such Mellons, as the like hath not béen séene. If you wil haue them to giue the sauour of Muske: put in the said water a little muske, and fine Sinamon, and thus you may doo the seedes of Pompones, and Cowcumbers.

To confite Orenge peeles which may be doone at all times in the yeere, and cheefly in May, because then the saide peeles be greatest and thickest. 
TAke thicke Orenge péeles, and them cut in foure or fiue péeces, and steepe them in water the space of ten or twelue daies. You may know when they be stée|ped enough, if you holde them vp in the sunne and sée through them, then they be steeped enough, & you cannot sée through them, then let them stéepe vntil you may. Then lay them to drye vpon a table, and put them to dry betwéen two linnen clo|thes, then put them in a Kettell or vessell leaded, and adde to it as much Honny as will halfe couer the saide peeles, more or lesse as you think good, boyle them a little and stirre them alwaies, then take them from the fire, least the Honny should séeth ouermuch. For if it should boyle a little more then it ought to boyle, it would be thick. Let it the~ stand and rest foure daies in the said Honny, stirring and mingling the Orrenge and Honny euery day toge|ther. Because there is not honny enough to couer all the saide Orrenge péeles, you must stir them well and oftentimes, thus doo thrée times, giuing them one bobling at ech time, then let the~ stand thrée dayes then strain them from the honny, and af|ter you haue let them boile a small space, take them from the fier, and bestow them in vessels, put ting to them Ginger, cloues and Sinamon, mixe all together, and the rest of the Sirrope will serue to dresse o|thers withall.

How to purifie and prepare Honnye and Sugar for to confite citrons and all other fruites.
TAke euery time ten pound of hony, the white of twelue new laid egges, and take away the froth of them, beate them wel together with a stick, and six glasses of fair fresh water, then put them into the honny, and boyle them in a pot with mo|derate fire the space of a quarter of an ho|wer or lesse, then take them from the fire skimming them well.

To co~nfite Peaches after the Spanish fashion.
TAke great and faire Peaches and pill them clean, cut them in péeces and so lay them vpon a table abroad in the Sun the space of two daies, turning them eue|rye morning and night, & put the~ hot into a Inlep of Sugar wel sodden, and prepa|red as is aforesaid, and after you haue ta|ken them out set them againe in the Sun turning them often vntill they bee well dried, this doon, put them againe into the Inlep, then set them in the sun vntill they haue gotten a faire bark or crust, and the~ you may keepe them in boxes for winter.

To co~nfite Peaches after the Spanish fashion.
TAke great and faire Peaches and pill them clean, cut them in péeces and so lay them vpon a table abroad in the Sun the space of two daies, turning them eue|rye morning and night, & put the~ hot into a Inlep of Sugar wel sodden, and prepa|red as is aforesaid, and after you haue ta|ken them out set them againe in the Sun turning them often vntill they bee well dried, this doon, put them againe into the Inlep, then set them in the sun vntill they haue gotten a faire bark or crust, and the~ you may keepe them in boxes for winter.

a goodlye secret for to condite or confite Orenges, citrons, and all other fruites in sirrop.
TAke Cytrons and cut them in peeces, taking out of them the iuice or sub|stance, then boyle them in freshe water halfe an hower vntill they be tender, and when you take them out, cast the~ in colde water, leaue them there a good while, the~ set them on the fire againe in other freshe water, doo but heat it a little with a smal fire, for it must nrt seeth, but let it simper a litle, continue thus eight daies together heating the~ euery day in hot water: some heat ye water but one day, to the end that the citrons be not too tender, but change the freshe water at night to take out the bitternesse of the pilles, the which being taken away, you must take suger or Ho|ny clarified, wherein you must the citrons put, hauing first wel dried them from the water, & in wi~ter you must kéep the~ from the frost, & in Sommer you shal leaue the~ there all night, and a daye and a night in Honie, then boile the Honie or Sugar by it selfe without the orenges or Citrons by the space of halfe an hower or lesse with a little fire, and beeing colde set it again to the fire with the Citrons, continuing so two morninges: if you wil put Honnie in water and not suger, you must clarifie it two times, and straine it through a stray|ner: hauing thus warmed and clarified it you shall straine and sette it againe to the fire, with Citrons onely, making them to boyle with a soft fire the space of a quar|ter of an houre, the~ take it from the fire & let it rest at euery time you do it, a day & a night: the next morning you shall boyle it again together the space of half an how+er, and doo so two morninges, to the end that the Honie or suger may be well in|corporated with the Citrons. All the cun|ning consisteth in the boyling of this sir|rope together with the Citrons, and also the Sirrope by it selfe, and heerein heede must be taken that it take not ye smoke, so that it sauour not of the fire: In this ma|ner may be drest the Peaches, or Lem|mons Orrenges, Apples, greene Wal|nuts, and other liste being boiled more or lesse, according to the nature of the fruits.

To make a condonack.
TAke Quinces and pare the~, take out the cores, and séeth them in fair water vntil they break, the~ strain them through a fine strainer, and for eight pound of the said strained quinces, you must put in 3. pound of Suger, and mingle it together in a vessel, and boile them en the fire al|waies stirring it vntil it be sodden which you may perceiue, for that it will no lon|ger cleaue to the vessel, but you may sta~p muske in powder, you may also ad spice to it, as Ginger, Sinamon, Cloues, and Nutmegges, as much as you think méet, boyling the muske with a litle Uineger, then with a broad slice of wood spread of this confection vpon a table, which must be first strewed with Suger, and there make what proportion you wil, and set it in the sunne vntil it be drye, and when it hath stood a while turn it vpsidown, ma|king alwaies a bed of Suger, both vnder and aboue, and turne them still, and drye them in the sunne vntill they haue got|ten a crust. In like maner you may dresse Peares, Peaches, Damsins,
and other fruites.

To make confections of Mellons or Pompones.
TAke what quantity of Mellons you think best, and take them before they be ripe, but let the~ be good, and make as many cuts in the~ as they be marked with quarters on euery side, and hauing mun|dified them and taken out the cores and curnels, and péeled the vtter rinde, steepe them in good Uineger, and leauing them so the space of ten daies, & when you haue taken them out, take other vineger and 48 stéepe them a new againe other ten daies remouing and stirring them euery daye, then when time shalbetake them out, and put them in a course linnen cloth, drying and wiping them, and set the~ in the ayre, the space of a day and a night, then boyle them in Hony, and by the space of x. daies giue them euery day a little boyling, lea|uing them alwaies in the Hony, and they must boile at euery boiling but one walm then take the peeces and put the~ in a pot with pouder of cloues, Ginger
and Nut|megges, and peeces of Sinnamon, thus doone, make one bed of the peeces of Mel|lons, and another of the spices, and then powre white Honnie vpon all in the said pots or vessels.

To make Quinces in Sirrope.
TAke thirty Quinces to the quantity of this sirrop, take a pottel of water and put it in a pan, and then take the whites of six egges and beat them with an other pottle of water, & then put it altogether, and put therto twelue or fouretéen pound of Suger, as you shal see cause, and seeth it and skim it very cleane, and then put to it two ounces of cloues and bruse the~ a very little, and let them seeth vntill the some do rise very black, and then skimme of the cloues again & wash them in faire water and dry them and put them in a|gain and your quinces also. Put to them half a pint of rosewater, and then put the Sirrope in a faire earthen pot or panne, and lay a shéet foure times double vpon them to kéep in ye heat, and so let it stand a day or two, and then put them & the sirop in a vessell that was neuer occupied, & co|uer them close, but in the beginning pare your quinces and core them, & séeth them in faire water, vntill they be tender, and then take them vp and lay them that the water may runne from them cleane, and when they be cold, then put the~ into your sirrope as it is aboue said.

To make conserue of Barberies.
TAke your Barberies and picke them cleane, and set the~ ouer a soft fire, and put to them Rosewater as much as you thinke good, then when you thinke it be sodde enough, straine that, and then séeth it againe, and to euery pound of Barbe|ries, one pound of suger, and meat your conserue.

To boile Citrons.
WHe~ your Citrons be boiled, pared and sliced, séeth them with water and wine, and put to them butter, small Raysons, and Barberies, suger, sinamon and Ginger, and let them seeth till your citrons be tender.

To bake Lampernes.
FIrst make your coffin long waies, and season your Lampernes with Pepper, Cloues, and Mace, and put them in the Pye, and put thereto a good handfull of small Raysons, two or thrée onions sliced a good peece of Butter, a litle suger, and a few Barberies, & whe~ it is enough put in a little Vergious.

To make fried toste of Spinage.
TAke Spinnage and seeth it in water and salt, and when it is tender, wring out the water betwéene two Trenchers, then chop it smal and set it on a Chafing|dish of coles, and put thereto butter, small Raisons, Sinamon, Ginger, and Suger, and a little of the iuyce of an Orenge and two yolks of rawe Egges, and let it boile till it be somewhat thicke, then toste your toste, soake them in a little Butter, and Suger, and spread thinne your spinnage vpon them, and set them on a dish before the fire a litle while, & so serue them with a litle suger vpon them.

To bake a Citron pie.
TAke your citron, pare it and slice it in peeces, and boile it with grose pepper and Ginger, and so lay it in your Paste with butter, and when it is almost baked put thereto Uineger, Butter, and Suger, and let it stande in the Ouen a while and soke.

An other way to bake Citrons.
WHen your Citrons be pared & slyced laye it in your Paste with small Raysons, and season them with Pepper, ginger, and fine suger.

To bake Aloes.
TAke a Legge of mutton or Ueale, and cut it in thinne slices: take parseley, Time, Margerom, Sauerie, & chop them small, with ii. or iii. yolkes of hard Egges and put there to a good many Currants, then put these hearbs in the slices, with a péece of Butter in each of them and wrap them together and lay them close in your Paste, season them with Cloues, Mace, Sinamon, Suger, and a lyttle whole pepper, Currans and Barberies cast v|pon them and put a dish of butter to them & whe~ they be almost baked put in a lit|tle Vergious.

To make conserues of Roses, and of any other flowers.
TAke your Roses before they be fullye sprung out, and chop off the white of them, and let the Roses be dried one daye or two before they be stamped, and to one vnce of these flowers take one vnce and a halfe of fine beaten Suger, and let your roses be beate~ as you can, and after beat your roses and Suger together againe, then put the Conserue into a faire glasse: And likewise make all Conserue of Flo|wers.

To make conserue of cherries, and other fruites.
TAke halfe a pound of Cherries, & boile them dry in their own licour, and the~ straine them through a Hearne rale, and when you haue strained them, put in two pounde of fine beaten Suger, and boyle them together a prety while, and then put your Conserue in a pot.

To boyle a carpe in greene broth, with a pudding in his bellie.
TAke the spawn of a carpe, and boile and crumble it as fine as you can, the~ take grated bread smal raisons dates minced, cinamon, suger, cloues, and Mace, and Pepper, and a little salte min|gled altogeather, and take a good handful of sage, and boile it tender, and straine it with thrée or foure yolkes of Egges, and one white, and put to the spawne, with a little creame and Rosewater, then take the carpe and put the pudding in the bel|lie, and seeth him in water and salt, and whe~ he is almost boyled, take some of the spawne and of the best of the broth, and put it into a little pot with a little white wine, and a good péece of butter, and thrée or foure Onyons, whole Mace, whole Pepper, and small Raisons, and thrée or sower Dates, and when it is a good deale sodden, put in a good deale of séeded spin|nage, & strain it with thrée or fower yolks of Egges, and the Onyons that you put into the Broth with a little Vergious, and put it to your Broth: and if it be too sharpe put in a little Suger, and so laye your Carpe vpon soppes, and poure the Broth vpon it.

To make an Almond Custard.
TAke a good sort of almonds blanched, and stampe them with Water, and straine them with water and a litle rose|water, and twelue Egges, then season it with a little synamon, suger, and a good deale of Ginger, then set it vpon a pot of seething water, & when it is enough stick Dates in it.

To make a blanch marger on the fish day.
TAke whites of egges and creme, and boile them on a chafingdish on coles, till they Curd, then will their whay goe from them, then put away the whay, then put to the Curd a little Rosewater, then straine it and season it with suger.

To make a Pudding in a pot.
TAke a peece of a Legge of Mutton or Veale and perboyle it well, then shred it very fine, with as much suet as there is mutton, and season it with a little pep|perand salte. Cloues and Mace, with a good deale of synamon and Ginger, then put it in a little pot, and put thereto a good quantity of Currans and Prunes, and two or thrée Dates cut the long wayes, and let it séethe softly with a little vergi|ous vpon sops, and so serue it with suger.

To make conserue of Mellons, or Pompons.
TAke what quantity of Mellons you thinke best, and take the~ before they be ripe, but let them be good, and make as many cuts in the~ as they be marked with quarters on euery side, & hauing mundi|fied the~ and taken out the cores and cur|nelles, and péeled the vtter rinde, stéepe them in good Uineger, and leauing them so the space of ten daies, & when you haue taken them out, take other vineger and stéep them ten daies more, remouing and stirring them euery day, then when time shalbe take the~ and put them in a course linnen cloth, drying & wiping them, then set them in the ayre the space of one daye and a night, then boile them in hony, and by the space of ten daies giue them euery day a little boyling, leauing the~ alwaies in the Hony, and they must boile at euery boiling but one walm, then take the pee|ces and put them in a pot, with pouder of Cloues, Ginger and Nutmegges, and a peece of synamon, this doone, make one bed of the peeces of Mellons, and another of the spice, and then poure white honye vpon all in the said pots or vessels.

To make sirrope of Violets.
FIrst gather a great quantity of violet flowers, and pick the~ cleane from the stalkes and set the~ on the fire, and put to them so much Rosewater as you thinke good, then let them boile altogether vntill the colour be forth of them the~ take them of the fire and strain them through a fine cloth, then put so much suger to them as you thinke good, then set it againe to the fire vntil it be somewhat thick, and put it into a violl glasse.

To preserue orrenges.
TAke your Pills and water them two nights & one day, and drie them clean againe and boile them with a soft fire the space of one hower, then take them out to coole, and make your sirroppe halfe with Rosewater and half with that liconr, and put double Suger to your Orenges, and when your Sirroppe is halfe sodden, then let your orrenges seeth one quarter of an hower more, then take out your orrenges and let the sirroppe séeth vntil it rope, and when all is colde, then put your Orenges into the Sirrop: The white of an Egge and suger beaten togeather will make it to candie.

To make drie Marmelet of Peches.
TAke your Peaches and pare the~, and cut them from the stones, and mince them very sinely, and stéepe them in rose|water, then straine them with rosewater through a course cloth or Strainer into your Pan that you will séethe it in, you must haue to euery pound of peches halfe a pound of suger finely beaten, and put it into your pan yt you do boile it in; you must reserue out a good qua~tity to mould your cakes or prints withall, of that Su|ger, then set your pan on the fire, and stir it fil it be thick or striffe that your stick wil stand vpright in it of it self, the~ take it vp and lay it in a platter or charger in prety lumps as big as you wil haue ye mould or printes, and when it is colde print it on a faire boord with suger, and print the~ on a mould or what knot or fashion you will, & bake in an earthen pot or pan vpon ye em|bers or in a feate couer, and kéep the~ con|tinually by the fire to kéep them dry.

To make the same of Quinces, or any other thing.
TAke the Quinces and quarter them, and cut out the ccares and pare them cleane, and séeth them in faire water till they be very tender, then take them with rosewater, and straine them, and do as is aforesaid in euery thing.

To preserue Orrenges, Lemmons, and Pomesitrons.
FIrst shaue your Orrenges finely, & put them into water two dayes and two nights, changing your water thrée times a day, then perboyle them in thrée seueral waters, then take so much water as you think conuenient for the quantity of your Orrenges, then put in for euery pound of Orrenges one pound and a halfe of suger into the water, and put in two whites of egges and beat them altogether, then set them on the fire in a brasse vessel, & when they boyle skimme them very clean, and clense them through a Jelly bagge, then set it on the fire and put in the Orrenges. Vse walnuts in like maner, and vse lem|mons and Pomecitrons in like sorte, but they must lye in water but one night.

To preserue Quinces al the yere through whole and soft.
TAke as is aforesaide one pound of wa|ter, and three pound of Suger, & break it into very smal péeces, and in all things as you did before, then take twelue Quin+ces and core them very clean, & pare them and washe them, and put into you sirrup, when the skim is taken off let them seeth very soft vntill they be tender, then take them vp very softly for breaking, and lay them in a faire thing one by another, the~ straine your firrupe, and set it on the fire again, then put in your Quinces & haue a quick fire, let them seeth apace and turne them with your sticke, and when they be almost ready put in some Rosewater and let them seeth. and when you thinke they be ready take vp some of the sirrope in a spoone, and if it be thick like a zelly whe~ it is colde then take of your Pan, and put your Quinces into pots and your sirrope to the~, and put into your pots litle stickes of Sinamon and a fewe cloues, and when they be colde couer them with paper pric|ked full of small holes.

How to make good Marchpaine.
FIrst take a pou~d of long small almonds and blanch them in cold water, and dry the as posible as you can, then grinde them small, and put no licour to them but as you must néedes, to kéep them from oyling, and that licour that you put in, muste bee rose water, in manner as you shall think good but wet your pestell therin, when ye hau beaten them fine, take halfe a pounde suger and more, and see that it bee beaten small in pouder, it must be fine, then put it to your almonds, and beat them together, when they bee beaten, take your wafers and cut them compusse rounde, and of the bignes you will haue your Marchpane, and then assoone as yee can after the tem|pering of your stuffe, let it bee put in your past, and strike it abroad with a flat sticke as euen as ye can, and pinch the very stuff as it were an edge set vpon, and then put a paper vnder it, and set it vpon a faire boord and lay a latin basin ouer it, the bottome vpward, and then lay burning coales vp|pon· the bottome of the basin: to see how it baketh, if it happen to bren too fast in some place folde Papers as broade as the place is, and lay it vpon that place, and thus with atttending ye shall bake it a lit|tle more then a quarter of an houre, and when it is well baked, put on your golde and biskets, and stickin conficts, and so you shall make a good Marchpaine. Or euer that you bake it· you muste caste on it fine suger and rose water, that wil make it look like Ice.

To make marchpane.
Take halfe a pounde of blanched Al|monds, and of white Sugar a quarter of a pound, of Rose water half an ounce, and of damaske water as much, beat the almo~ds with a little of the same water, and grind them till they be small, set them on a fewe coales of fire, till they wax thicke, then beat them againe with the suger fine: then mix the swéet waters and them together, and so gather the~ and fashion your march|pane: then take Water cakes of the broa|dest making, cut them square, paste them together with a litle liquor, and when you haue made them as broade as will serue your purpose, haue ready made a hoope of a green hasel wand of the thicknes of half an inche on the inner side smooth, and on the outward side round and smooth with|out any knags: lay this hoope vpon your water cakes aforesaid, and then fill your hoop with the geare aboue named, ye thick|nes of the hoope: the same driuen smooth aboue, with the back of a siluer spoone, as yee doe a tart, & cut away all the parts of the cakes, euen close by the outside of the hoope with a sharpe knife, that it may bee round: then hauing white paper vuder|neath it, set it vpon a warme harth or vp|pon an instrument of iron and brasse, made for the same purpose, or into an ouen after the bread is taken out so it be not stopped, it may not bake but onely bee harde and through dried: & ye may while it is moist, stick it full of cumfets of sundry colours in comely order, yee must moist it ouer with rosewater and Suger togeather, make it smooth, and so set it in the ouen or other in|strument, the clearer it is like Lantarne horne, so much the more commended· If it be through dried and kept in a warm and drie aire, a marchpane will last many yeares. It is a comfortable meat for weak folkes, such as haue lost the tast of meates by much and long sicknes: the greatest se|cret that is in making of this cleare, is with a little fine flower of rice, rose water and suger beaten together, and laid thin o|uer the marchpane, ere it go to drying: this will make it shine like Ice, and ladies re|port.


From The second part of the good hus-wiues iewell Where is to be found most apt and readiest wayes
to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing
of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing. By Thomas Dawson, 1597 (includes some duplication of recipes).