«Previous page (110)

Next page (112)»

Image 111, third book, folio 57a, receipts 81 (contd). to 87

is of cookerye. .fo. 57.
Liber 3.
you muste take 3 gallons of pure good stale ale, & then when all these hearbs
aforenamed be cleane washed, & the water cleane dryed awaye, then put
them all into these 3 gallons of ale, & j lb & an halfe of anniseeds well pownded
to powder, & likewise 3 quarters of j lb of licoris beaten in powder, & put
into the pot with ale allso & so let them still with a very softe fire.
82. For the water imperiall.
Take 3 gallons of good red wine, or as much leeses* of sacke* or of muscadine*
an handfull of rosemarye, of hysop, of organye*, of time, of wilde sage, of centory*
of horehounde*, of scabyas* an handfull, of eache of these handfull, halfe an
handfull, & of maydenheare* halfe an handfull, of hartes tongue* a quarter
of j lb, of annisseedes an ownce, & halfe j ? of cummyn, a quarter of j lb of
licoris, an handfull of figges, di j ? of mace, j ? of graynes*, and a good
handfull of elacampane* roots, let all these bee stilled in a lymbecke*, as you
still aquavitae.
83. To make syrrop of roses.
Take 2 lb of roses in an earthen pot, & nealed* with a narrow mouthe, & put to
them 5 wine pintes of fayre candite* water hotte, & stop the pot very close, &
so leave it the space of 8 days, & then strayne the water from ye roses, and
take other 2 lb of roses, & put in the same agayne, & put the water that was
strayned from the other roses to them hot as is aforesayde, & close the pot
well, & when it hath remayned so other 8 howres, strayne the licor agayne
from the roses into a fayre skillat*, put 4 lb of pure suger to it, & when you
have clarified it with the white of eggs,seeth it upon a softe fire of cleare
coales untill it come to the thickenes of a syrrop, & put it in a cleane double
glasse, well covered that there rise no ayre, the roses must be roses of provians*,
& the greene that growethe nexte the huske must bee cut awaye.
84. To make blamanger*
Take allmondes, a quantitye of rise, & boyle it in thicke milke, & if you have
no ryse take manchet*, three yelkes of eggs, boyle them all together untill it
be thicke, & one of the whites of the eggs, boyle them all together untill it be
thicke, & then strayne it cleane, & put to a quantitye of rose water, and a
litle white salte, a quantity of suger, ginger, & if you will, put to a litle cina=
mon, & then put it in a cleane dishe in three slyces, & caste upon it kisketts*
or carrawayes when you doe serve it.
85. To make sweete powder.
Take yrios* halfe a pownde, gario fielis* halfe a pownde, calamus* j ?, siperus*
halfe an ownce, lignem aloes* j ?, amber orient* halfe a quarter of an ownce,
red refolyns* di j lb, ambergres* a drame, beniamin* an ownce.
86. A perfume to burne.
Take beniamin j ?*, labdanum* j ?, storax*, cabaibo* halfe an ownce, abergres 2?,
civet* twoe ownces, & let all these thinges be tempered with gudgraygas* in=
fused in rose water, & make them like lakes.
87. To make sweete powder.
Take yrios* 3 ?, siperus* di, j ?, calamus* 2 ?, rose leaves halfe an ownce,
lavender flowers 2 ?, mariora* di j ?, cloves an ownce, you must beate
all these

Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.

An entry outlined like this has a note which may be seen by hovering over it.

Transcribed by ALB and RMS