A Queens Delight

The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters

Author: Anonymous
Language: English
Wordcount: 20,074 / 61 pg
Flesch-Kincaid Reading Ease: 61.3
LoC Category: TX
Downloads: 2,072
Added to site: 2005.02.13
mnybks.net#: 9608
Origin: gutenberg.org
Genre: Cooking
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Excerpt

of fair water, boil in the Water a pound of red Rose-leaves, the whites cut off, the leaves must be boiled very tender; then take three pound of Sugar, and put to it a pound at a time, and let it boil a little between every pound, so put it up in your pots.

_To make Conserves of Roses unboiled._

Take a pound of red Rose leaves, the whites cut off, stamp them very fine, take a pound of Sugar, and beat in with the Roses, and put it in a pot, and cover it with leather, and set it in a cool place.

_To make a very good Pomatum._

Take the Fat of a young Dog one pound, it must be killed well that the blood settle not into the fat, then let the outer skin be taken off before it be opened, lest any of the hair come to the fat, then take all the fat from the inside, and as soon as you take it off fling it into Conduit water, and if you see the second skin be clear, peel it and water it with the other: be sure it cools not out of the water: you must not let any of the flesh remain on it, for

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Average Rating of 5 from 1 reviews: *****
2008.10.30
Leah A. Zeldes
*****

Fascinating 17th-century collection of stillroom recipes for fruit preserves, perfumes and home remedies. Some of the ingredients may be hard to come by and some of the directions are a bit hazy, but many of these recipes are perfectly possible. I recommend Sir Walter Raleigh's strawberry cordial.


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