RECEIPTS. (continued 2)

To scald all Sorts of Fruit.

Put the Fruit into scalding Water, (as much as will almost cover the Fruit) set it over a slow Fire, keep them in a Scald ’till they are tender, turning the Fruit where the Water does not cover it; when ’tis very tender, lay a Paper close to it, and let it stand ’till it is cold: Then to a Pound of Fruit put Half a Pound of Sugar, and let it boil (but not too fast) ’till it looks clear: All Fruit must be done whole but Pippins, and they are best halv’d or quarter’d, and a little Orange-Peel boil’d and put in them, with the Juice of a Lemmon.

FINIS.

Additional Notes

A. To make Red Quince-Marmalet Parts of this paragraph were obscure, though no readings were genuinely uncertain:

B. To make Honycomb-Cakes of Orange-Flower-Violet of Cowslips The Table of Contents and the body text have identical wording and punctuation. Intended reading may be:

“To make Honycomb-Cakes of Orange-Flower, Violet or Cowslips”.

C. To make Long-Biscuit

Take thirty Eggs, (the Whites of fourteen (break twenty eight of them;

Punctuation unchanged; intended reading may be

Take thirty Eggs, the Whites of fourteen (break twenty eight of them);

The passage appears to mean “separate twenty-eight of the thirty eggs, using fourteen of the whites and all the yolks.” The two whole eggs are used later in the recipe.

Decorative Borders

Recipes that began or ended in mid-page were separated from adjoining recipes with a decorative border. The e-text has tried to replicate these borders as closely as possible, except for minor flaws in printing. Recipes that began at the top of a physical page have been given one of the two most “generic” borders:

A few decorative borders are best described as surprising.

Page 2:

Page 3:

The same border, with identically positioned question marks, appears on pages 24 (“To make Apricock-Jam”), 31 (“To make White Pear-Plum Clear-Cakes”) and 34 (“To dry Plums like the French Plums, with Stones in them”).