Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	dram_n	ounce_n	saffron_n	3,807	5	12.6334	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A57071	The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...	Rabisha, William.	1661 (1661)	Wing R114; ESTC R20908	195,916	326

not stick to the pan put it into your Marmalade boxes but your Conserve must not be boyled so high in any case for then it will not be good To make Conserve of Borage flowers TAke of the flowers well coloured pick the blacks from them then weigh them and to every ounce of flowers you must add three ounces of Sugar and beat them together in an Alablaster Morter with a wooden pestle until they be very fine so that you cannot discern any Sugar in lumps then take them out and put the Conserve in a pipkin and heat it through hot and having thus done put them up and keep them all the year for your use To make Conserve of Rosemary flowers TAke them fresh and good pick them from the green tusk and weigh them then add to every ounce of flowers three ounces of Sugar-candie beat them very fine together using them in every degree as you did your other Conserves To make Conserve of Bugloss flowers TAke and pick them as you did your Borage flowers weigh them and to every ounce add two ounces of loaf Sugar and one of Sugar-candie beat them together until they become very fine then set it on the fire to dissolve the Sugar and when it is so done and the Conserve hot put it into your Glasses or Gallypots for your use all the year To make Pectoral rolls for the Cough TAke one ounce of your Liquorish powder finely searsed of the spices of Diadragaganthum Frigdium two drams Dragagant in fine powder and Gum-Arabick of each a dram white Starch half a dram Anniseeds in fine powder one ounce mingle it with the rest then take of Sugar six ounces of Pennets an ounce and half Sugar-candie powdered and mingled with the afore-mentioned powder then take Gum-dragagant steeped in rose-Rose-water beat it into a Paste make them into long rolls dry them and keep them for your use To make Conserve of Strawberries SEeth them in water then strain them casting away the water boyl them again in White wine keeping them stirring to a good stiffness when they are almost boyled add to them a convenient quantity of Sugar stirring them all well together then put them up into your pots for your use To make Conserve of Prunes or Damsins TAke of your Damsins one pottle prick them and put them into a pinte of Rose-water or Wine into a pot cover them and let them be well boyled stirring them well together when they are done tender let them cool and strain them with their liquor then take the Pulp and set it over the fire adding to it a sufficient quantity of Sugar then boyl them until they are enough so may you put them up in your Gallypots or Glasses for your use To make Conserve of Red and Damask Roses HAve of them the best coloured budds that can be gotten clip off their whites and to each pound of leaves you must add three pounds of the best clarified Sugar beat them together till they are very fine then with a wooden Spatter take it up and set it on the fire till it be through hot and soon after put it up and it will be of an excellent colour To Conserve Cowslips Marigolds Violets Scabions Sage and Roses c. HAve of the flowers of either of these being picked clean from those which are withered and to every ounce of the flowers add three ounces of Sugar but first let them be stamped very small without the Sugar by themselves as they grow dry put to them Rose-water or the juice of Lemmons and when they are beaten small enough put to them your Sugar and beat them again together until they are well mingled after which you may put them up for your use To make a Pomander TAke of Beazon a dram and an half Storax half an ounce Lignum Aloes in fine powder half a scruple of Labdanum half an ounce powder all these very fine and searse them through Launes then take of Musk one ounce Ambergrease and Civet of each half a scruple and dissolve them in a hot Morter with a little Rose water so make them into a Pomander adding to it six grains of Civet Another way to Conserve Strawberries TAke and strain them when they are full ripe boyl them in wine with a quantity of Sugar until it be stiff enough so may you put them up for your use in a Glass or Gallypot To make Conserve of Cichory flowers TAke them new gathered for if you let them lie but one hour or two at the most they lose their colour and will do you but small service your way is assoon as they are taken to weigh them immediately and to every ounce of them you must take three ounces of double refined Sugar beat them together in an Alablaster Morter with a wooden pestle until they are throughly beaten for the better they are so done the better will your Conserve be Let this be your General rule that being very well brayed you may take them up and put it into a Chafer clean scoured and set it on the fire until it be throughly hot then take it off put it up as you have formerly heard so may you keep it for your use all the year Here follows the Sirrups To make sirrup of Pomcitrons TAke them and cut them in halves juice them but beware you wring them not too hard lest it be slymie add to every pinte of juice three quarters of a pound of the best white Sugar boyl them in an earthen pipkin untill it comes to the height of a sirrup but take heed you boyl it not over too hot a fire for fear it burn and when you see it is enough you may put it up and keep it for your use all the year To make sirrup of Liquorish TAke of Liquorish scraped well and bruised eight ounces add to it of Mayden-hair one ounce Anniseeds and Fennel of each half an ounce let them steep together in a pottle of Rain-water for six or seven hours then set them on the fire and let them there remain until it be boyled half away so done boyl that liquor with a pound and half of the best clarified Sugar until it comes to a sirrup so glass it up and keep it for your use To make sirrup of Hoare-hound TAke thereof two handfuls Coltsfoot one handful Calamint Time and Penny-royal of each two drams Liquorish one ounce and half Figgs and Raisins of the Sun of each two ounces Pyonie-kernels Fennel and Anniseeds of each a quarter of an ounce boyl all these in a gallon of fair water until it comes to a pottle or three pintes then strain it so done take three pound of white Sugar with three eggs and clarifie that liquor so let it boyl to a sirrup and keep it all the year for your use To make sirrup of Hyssop TAke thereof one handful of Dates Raisins and Figgs one ounce French Barley the like half a handful of Calamint boyl them in three pintes of

if you please Corral after which set it on the fire again for a quarter of an hour more or less according to the strength or weakness of your Jelly then clarifie it with whites of Eggs and run it through your Bags as aforesaid and preserve it in a glass or Pipkin for your use This Jelly is a great Cordial very Restringent and strengthening to the back It may be taken cold or else dissolved being heat again and so drank How to make Leach TAke a pottle of New Milk half a pound of Jordan Almonds being first Blancht then steept in Water for half a day or better then let them be beaten very small in a Morter after which put them into your Milk set them both upon a heap of coals in a skillet until they boil keeping it alwayes stirring for fear of burning to and so let it boil for the space of half an hour then strain out your Milk through a hair strainer into another skillet add thereto one ounce of Ising-glass being pull'd to pieces and steept in Milk for an hour before put thereto likewise a good quantity of whole Cinamon with some large Mace and a Nutmeg quartered together with half a pound or more of your fine white Sugar Musk and Ambergreace of both one grain then set it on the fire again keeping it stirring while it continues there If you feel it to begin to grow at the bottom shift it into a clean skillet it being very apt to burn when it hath boiled half an hour take a spoonful and put it into a cold sawcer if when it is cold you finde it strong then add more Milk thereto if weak then boil it longer When it is enough add to it a little Rose water then strain it into your Bason How to run your Leach into colours TAke Saffron Cutchencle and Spinnage let them be all beaten apart and tyed up in three ●…ssin●… Raggs by which you may make three colours wring forth a small quantity of Spinnage it makes the one Green the other two steept in a little Rose-water bruised tenderly with a spoon makes your Red and Yellow if you would have any other colours you must use sweet syrrups which are clear you may cast these to make Ribbon Leach Dissolve one of the said colours and pour it into a deep bason when it is congealed and strong dissolve another and being so cold that it will but just run run it on the top of your former thus do with as many as you have The use of your Jelly and Leach YOur Jelly and Leach is a great second and third course dish Your Jelly being s●…ced forth thin and placed in your dish so is your Leach also cut forth in Ribbons and placed between the Jelly with your colours opposite one to another Beat some of your Jelly to pieces and put a spoonful in goblets or more in the middle and also garnish it with goblets or diamonds of Jelly in every vacant place you may also run your Jelly into the pill of Lemmon being cut into half and the mea● taken out or into the sets of sweet-meat-Tarts or little Coffins made for that purpose or any other way that is proper according to your pleasure To make divers sorts of Creams To make Cheese and Cream VVHen you have run your morning milk with about one pottle of fresh Cream to a gallon and half your Curds being cleansed from the Whey season it with fine beaten Cinamon Sugar and Rose-water fill five or six dishes about half a pint a piece with the said Curd then lay trenchers on the top of them and a board thereon and press them until they come into a body like Cheeses then turn them out whole into your dish which you may do the better by buttering the bottom of your dish and having a pottle of Cream boyled up with whole Cinamon large Mace and a Nutmeg quartered with the yolks of six eggs beaten with Rose-water stirred in a little before it comes off the fire seasoned with fine Sugar you may add one grain of Musk in the boyling which will serve for the same purpose another time when it is almost cold put it in with your ladle between the said Cheeses scrape thereon Sugar and serve it up Another way SEason your pure fresh Cream with beaten Cinamon Nutmeg Rose-water and Sugar with as much Naple-Bisket grated as will make it somewhat thick so pour it over your Cheeses as was done with the other strow on Cinamon and Sugar and se send it up To make Apple-Cream TAke a quantity of Pippins and boyl them in a pinte of white-wine and a pinte of Sack with a pill of minced Orangado some whole Cinamon and Ginger sliced half a pound of fine Sugar keep them close covered until they are boyled unto a jelly then lay them by spoonfuls as high as you can into your dish when they are cold pour in your boyled Cream as aforesaid stick your Rocks of Jelly with sliced Citte●n This may be done without Sack or White-wine only adding a pound of Sugar more to fourteen Pippins you must use no more water in the boyling then will cover them you shall know when they are rightly boyled down they will be as red as Rubie and clear To make Quince-Cream BOyl your Quinces unpared and when they are boyled very tender pare them and take the Pulp from the Core season it with beaten Cinamon and Ginger O●angado and dryed Citte●n minced small Ca●…y Co●…its and Rose water and Sugar so you● Cream being boyled and seasoned as in the first and half cold put it into your Quinces being dished in spoofuls or if you please you may 〈◊〉 it altogether the Cream will not curdle but if you do this with Ra●… Cream your Quinces must be quite cold else your Cream will curdle To make a Cream called Sack and Pottage TAke about a pottle of cream or new milk whilest it boyls beat the yolks of a dozen eggs with half a pinte of sack and when the milk boyls put it in keeping it stirring until it comes to a tender curd then run it through a strainer save your curd being cleansed from the whey season it with beaten Cinamon Ginger Nutmeg Sugar Rose-water so put it into your dish as a Tansey strowing thereon beaten Cinamon and Sugar To make a Sack-Posset the best way SEt a gallon of milk on the fire put therein a grain of Musk whole Cinamon and large Mace when it boyls stir in half a pound of Naple-Bisket grated keeping of it stirring while it boyls then beat eight eggs together casting four of the whites away beat them well with a ladleful of milk or two amongst them take off the fire the aforesaid milk and stir in your eggs put it on the fire again but keep it stirring for fear it curdles having almost a pinte of sack in your Bason upon the coals with a spoonful of Rose-water your milk being seasoned with sugar and taken

soaked in fair water for twenty four hours and often shifted boyl them in a brass pot or pipkin close covered in the quantity of a gallon of water boyl them to three pints then strain the broth through a clean strong Canvas into an earthen pan or bason when it is cold take off the top and pare off the dreggs off the bottom put it in a clean well-glazed pipkin of two quarts with a quart of white-wine a quarter of a pinte of Cinamon-water Nutmeg and Ginger-water as much of each or these spices sliced then have two pound of double refined sugar beaten with eggs in a deep dish or bason Your Jelly being new melted put in the eggs with sugar stir all the aforesaid materials together and set it a ste●…ing on a soft Charcoal-fire the space of half an hour or more being well digested and clear run take out the bone and fat of any meat for Jellies for it doth but stain the stock and make it that it will never be white and pure clear To make a Jelly as white as Snow with Jordan Almonds TAke a pound of Almonds steep them in cold water till they will blanch which will be in six hours beat them with a quart of Rose-water then have a decoction of half a pound of Izing-glass boyled with a gallon of fair spring-spring-water or else half Wine boyl it till half be wasted then let it cool strain it and mingle it with your Almonds and strain with them a pound of double refined sugar the juice of two Lemmons put Saffron to some of it and make some blew red yellow green or what colour else you please and cast it into Lemmons or Orange-Rines c. serve of divers of these colours on a dish or plate To make some Kick-shaws in Paste to fry or bake in what form you please MAke some short puff-paste roll it thin if you have any molds you may work it upon them with the pulp of Pippins seasoned with Cinamon Ginger Sugar and Rose-water close them up and bake them or fry them Or you may fill them with Goos-berries seasoned with Cinamon Sugar Ginger and Nutmeg roll them up in yolks of eggs and it will keep your Marrow being boyled from melting away Or you may fill them with Curds boyled up with whites of eggs and Cream and it will be a tender Curd but you must season the Curd with parboyled Currans three or four sliced Dates put into it or six bits of Marrow as big as half a Walnut put in some small pieces of Almond-paste Sugar Rosewater and Nutmeg And this will serve for any of these Kick-shaws either to bake or for a Florentine in Puff-paste any of these you may fry or bake for dinner or Supper To make a Pottage TAke Beef Palats that are tenderly boyled blanched and sliced put to them a piece of good middle Bacon and five or six sweet-breads of Veal let these boyl together in a deep dish with strong Broth put to them a handful of Champignions a great Onion or two about six Cloves a little large Mace and a faggot of sweet herbs when it is almost boyled add to it a pinte of Gravie a grated Nutmeg season it with Salt make ready a dish with your tops and bottoms of French bread sliced put Gravie thereon and set your dish on the coals add Chesnuts to your Broth you must have in a Pipkin by with the Marrow of three bones stewed in strong Broth with the bottoms of three on four Artichokes cut in pieces when all is enough dish up a round piece of your Bacon upon sippets in the middle of your dish and your sweet-breads and palats round about with your other Bacon in slices then dish up your Marrow Artichokes and Chesnuts all over that so pour over your Broth and scruise on two or three Lemmons To make a small Bisk of flesh roasted TAke half a dozen of Chicken peepers and as many squob Pigeons scalded drawn trust and set lard the one half of them or any other such like fowl as Larks Quails c. then take Lamb-stones blancht also Cocks combs and stones with Ox palats tenderly boyled and cut three inches in length and breadth lard them exceeding thick with small lard also take slices of Bacon and great Sage leaves spit your fowl on a small spit with one of your slices of Bacon and Sage between each fowl as also a piece of palat thus do untill all your fowl Bacon and palats are spitted parboyl likewise some great Oysters and lard them with a small larding prick also lard your Sweet-breads and Lamb-stones and spit them with slices of Bacon between each of them then season your Oysters with grated bread Nutmeg and Tyme a little Salt and when your Sweet-breads are almost roasted broch your Oysters upon square rods and tye them on the Sweet-breads baste them with the yolks of Eggs beaten with a grated Nutmeg and let them roast together then take your Cocks combs and stones being tenderly boyled and fry them being dipt in yolks of Eggs also fry the bottoms of Artichokes and marrow in Eggs put all these in a deep dish with a pint of Gravy on a heap of coals only the Artichokes and marrow by themselves with a little drawn Butter add to them Oyster liquor Claret wine grated Nutmeg with some Anchoves dissolved a handful or two of Mushrooms some Chestnuts and Pistaches when your Range is ready baste up your birds and dish them into the middle of your dish then dish two rows of your palats opposite one to another from your Chickens towards the dish brim so with your Sweet-breads in two parcels crossing them also your Lamb-stones and Oysters thwarting in two parcels opposite likewise these eight parcels will cover your dish from the fowl to the brim let your Bacon be garnisht over the whole then take your other ingredients in the lear and garnish over your fowl and the rest with your Artichokes marrow Pistaches and Chestnuts over all then add a little drawn Butter and the juice of two or three Lemmons to your lear and pour it over all garnish it with Lemmon and Bay-leaves fryed and send it to the table hot this dish is for your second course A Jelly for service of several colours TAke four pair of Calves feet a knuckle of Veal a good fleshy Capon and prepare those things as is said in the Chrystal Jelly boyl them in three gallons of fair water till six quarts be wasted then strain it into an earthen pan let it cool and being cold pare the bottom and take off the fat on the top also then dissolve it again into broth and divide it into four equal parts put it into four several pipkins as will contain five pints each pipkin put in a little saffron into one of them into another Churcenela beat with Album into another Turnsole and the other his own natural white also to every pipkin a quart of white Wine and