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Take a good spoonful of Manus Christi, beaten very small into powder, then take a quarter of a pound of very fine sugar, and beat it small, and six spoonfuls of Cinamon water, and put to it, and ten spoonfuls of red Rose-water; mingle all these together, and put them in a dish, and set them over a soft fire five or six walms, and so let it be put into a glass, and let the party drink thereof a spoonful or two, as he shall see cause.
Take six ounces of good Ginger, and two ounces of Cinamon, one Ounce of Nutmegs; bruise all these grosly, and put them into your hot Liquor, and cover it close, and so let it stand, till it be cold.
To make strong Mead: Take of spring-water what quantity you please, and make it more than blood-warm, and dissolve honey in it till 'tis strong enough to bear an egg, the breadth of a shilling; then boil it gently near an hour, taking off the scum as it rises; then put to about nine or ten gallons, seven or eight large blades of mace, three nutmegs quarter'd, twenty cloves, three or four sticks of cinamon, two or three roots of ginger, and a quarter of an ounce of Jamaica pepper; put these spices into the kettle to the honey and water, a whole lemon, with a sprig of sweet-briar, and a sprig of rosemary; tie the briar and rosemary together, and when they have boiled a little while, take them out and throw them away; but let your liquor stand on the spice in a clean earthen pot till the next day; then strain it into a vessel that is fit for it; put the spice in a bag, and hang it in the vessel, stop it, and at three months draw it into bottles.
Boil it an hour, and put into it a bundle of herbs, what sort you like best; and a little bag of Spice, Nutmegs, Ginger, Cloves, Mace and Cinamon; and skim it well all the while it boileth: when it hath boiled an hour, take it off, and put it into earthen Pans, and so let it stand till next day. Then pour off all the clear into a good vessel, that hath had Sack in it, or White-wine.
Take ten Gallons of water; and to every Gallon of water a quart of honey, a handful and a half of Rosemary, one Ounce of Mace, one Ounce and a half of Nutmegs, as much Cinamon, half an Ounce of Cloves, a quarter of a pound of Ginger scraped and cut in pieces.
"Take about halfe a pound of Pumpion and slice it, a handful of Tyme, a little Rosemary, Parsley and Sweet Marjoram slipped off the stalkes, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves and beat them, take ten Eggs and beat them, then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz, after it is fryed, let it stand til it be cold, then fill your Pye, take sliced Apples thinne rounde-wayes, and lay a row of the Froiz and layer of Apples with Currans betwixt the layer while your Pye is fitted, and put in a good deal of sweet butter before you close it, when the pye is baked take six yelks of Eggs, some White-wine or Vergis, and make a Caudle of this, but not too thicke, cut up the Lid and put it in, stir them wel together whilst the Eggs and Pompions be not perceived and so serve it up."
Boil it, till no more scum rise, and that a fourth part be consumed. Then clarifie it with whites of Eggs and their shells, and make it work with yest. After sufficient working Tun it up, hanging it in a bag with Ginger, Cloves, Cinamon and Limon-peel. Stop it very close, and after two or three moneths, draw it into bottles. Boil first your water with your herbs.
A Tansy: Boil a quart of cream or milk with a stick of cinamon, quarter'd nutmeg, and large mace; when half cold, mix it with twenty yolks of eggs, and ten whites; strain it, then put to it four grated biskets, half a pound of butter, a pint of spinage-juice, and a little tansy, sack, and orange-flower-water, sugar, and a little salt; then gather it to a body over the fire, and pour it into your dish, being well butter'd.
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.
Then take six Nutmegs, six fair Races of Ginger, a quarter of an Ounce of Cloves, half an Ounce of Cinamon; bruise all these together, and put them into a Linnen-bag, with a little Pebble-stone to make it sink. Then hang it in the vessel. You may adde to it, if you please, two grains of Ambergreece, and one grain of Musk.
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