A Queens Delight

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Title: 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
Release Date: February 12, 2005 [EBook #15019]
Language: English
Character set encoding: ISO-8859-1
0. START OF THIS PROJECT GUTENBERG EBOOK A QUEENS
DELIGHT ***
Produced by David Starner, Hanns Puellen, Leonard Johnson and the
Online Distributed Proofreading Team at http://www.pgdp.net
.
A
QUEENS
Delight;
OR,
The Art of Preserving,
Conserving and
Candying.
As also
A right Knowledge of making
Perfumes, and Distilling the
most Excellent Waters.

Never before Published.
LONDON.
Printed by E. Tyler_, and _R. Holt_, for _Nath.

Brooke_, at the Angel in _Corn-Hill, near the
Royal Exchange. 1671.
A QUEENS DELIGHT OF Conserves, and Preserves, Candying and
Distilling Waters.
To preserve white Pear Plums, or green.
Take the Plums, and cut the stalk off, and wipe them then take the just
weight of them in Sugar, then put them in a skillet of water, and let
them stand in and scald, being close covered till they be tender, they
must not seeth, when they be soft lay them in a Dish, and cover them
with a cloth, and stew some of the the Sugar in the glass bottom, and
put in the Plums, strewing the sugar over till all be in, then let them
stand all night, the next day put them in a pan, and let them boil a pace,
keeping them clean scummed, & when your Plums look clear, your
syrup will gelly, and they are enough. If your Plums be ripe, peel off
the skins before you put them in the glass; they will be the better and
clearer a great deal to dry, if you will take the Plums white; if green, do
them with the rinds on.
To preserve Grapes
Take Grapes when they be almost through ripe, and cut the stalks off,
and stone them in the side, and as fast as you can stone them strew
Sugar on them; you must take to every pound of Grapes three quarters
of a pound of Sugar, then take some of the sower Grapes; and wring the
juyce of them, and put to every pound of Grapes two spoonfuls of juyce,
then set them on the fire, and still lift up the pan and shake it round, for
fear of burning to, then set them on again, & when the Sugar is melted,
boil them as fast as you can possible, and when they look very clear,
and the syrup is somewhat thick, they are enough.
To preserve Quinces white.
Take a pair and coar them, and to every pound of your equal weights in

Sugar and Quince, take a wine pint of water; put them together, and
boil them as fast as you can uncovered; and this way you may also
preserve Pippins white as you do Quinces.
To preserve Respass.
Take a pound of Respass, a pound of fine Sugar, a quarter of a pint of
the juyce of Respass, strew the Sugar under and above the Respass,
sprinkle the juyce all on them, set them on a clear fire, let them boil as
soft as is possible, till the syrup will gelly, then take them off, let them
stand till they be cold, then put them in a glass. After this manner is the
best way.
To preserve Pippins.
Take fair Pippins, and boil them in fair water till they be somewhat
tender, then take them out, and peel off the skins and put them into a
fair earthen pot, and cover them till they be cold, then make the syrup
with fair water and Sugar, seeth it, and scum it very clean, then being
almost cold, put in your Pippins, so boil them softly together, put in as
much rind of Oranges as you think will tast them, if you have no
Oranges take whole Cinamon and Cloves, so boil them high enough to
keep them all the year.
To preserve fruits green.
Take Pippins, Apricocks, Pear-Plums, or Peaches when they be green,
scald them in hot water, and peel them or scrape them, put them into
another water not so hot as the first, then boil them very tender, take the
weight of them in Sugar, put to it as much water as will make a syrup
to cover them; then boil them something leisurely, and take them up,
then boil the syrup till it be somewhat thick, that it will batten on a dish
side, and when