A book of simples.

Date:
1908
Catalogue details

Licence: In copyright

Credit: A book of simples. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    75- To Peaches. PARE and fcauld your fruit very tender then take the ftones out of them and lay them on a cloth to dry then take the weight of them in Sugar and boyle it to a candie hight and put your fruit in it and let it ftand till the Sugar be melt’d and the next morning warm them and fo do in the afternoon do fo 3 days but never let them boyle So lay them on glades to dry. 76. To make Pajie of Peaches. SCAULD them very tender and mafhthem through a Sive and put as much of the juice of Spinage to it as will colour it green then dry it over coles and boyle the weight of it in Sugar to a candie hight and put in your pulp and ftir it well together but not let it boyle then drop it on glades to dry. 77. To dry Apricocks or Chips. PARE and ftone your Apricocks and lay them in your preferveing pan with fome Sugar ftrow’d over them then take the weight of them in Sugar and wet it and boyle it to a candie hight and pour it to the apricocks and let them boyle till they look clear then take them off and let them ftand till the next day then warm then and fo do twice, and then lay them on a Sieve that the Sirrop may run from them, then lay them on glades to dry in a Stove. 78. To make very good Red Quince Marmalade. TAKE 4 pound of raw quince 4 pounds of Sugar, 3 pints of water boyle your fugar and water to- gether and fcumme it well then put in the quince and let it boyle foftly till its of a pretty good colour, then let it boyle a pace uncover’d and then put into it a pint of ftrong jelly made with the cores of the quinces and fome pipens when you put in the jelly put in half
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