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Updated: May 22, 2025
I conceive, that if you put enough Ox-marrow, you need no butter; and that it may do well to add Ambergreece, Dates-sliced and pithed, Raisins, Currants, and a little Sugar. Peradventure this might be done well in a Silver-flagon close luted, set in Balneo bulliente, as I make the nourishing broth or gelly of Mutton or Chickens, &c.
But she liketh best the John's single, and the colour is paler. You first fill the glass with slices round-wise cut, and then the Gelly is poured in to fill up the vacuities. The Gelly must be boiled to a good stiffness.
To make Quiddony of all kind of Plums. Take your Apple-water, and boil the Plums in it till it be red as Claret Wine, and when you have made it strong of the Plums, put to every pint half a pound of Sugar, and so boil it till a drop of it hang on the back of a spoon like a quaking gelly.
When I made Quinces with Gelly, I used the first time these proportions; of the decoction of Quinces three pound; of Sugar one pound three quarters; Flesh of Quince two pound and an half; The second time these, of decoction two pound and an half, Sugar two pound and a quarter, Of flesh two pound three quarters.
Let this boil three hours until it be almost a gelly, and stir it often, least it burn. Take good fat Beef, slice it very thin into small pieces, and beat it well with the back of a chopping Knife. Then put it into a Pipkin, and cover it with wine and water, and put unto it a handful of good Herbs, and an Onion, with an Anchoves.
Though the Gelly be cold and settled, it will melt again with the warmth of the Marmulate, and so mingle with it, and make a Marmulate, that will appear very gellyish; or peradventure it may be well to fill up a pot or glass with gelly, when it is first half filled with Marmulate a little cooled.
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.
Also a Marmulate made of those Apples, and juyce of Quinces, is very good. Take only the Cores, and slice them thin, with the seeds in them. If you have a pound of them, you may put a pottle of water to them. Boil them, till they be all Mash, and that the water hath drawn the Mucilage out of them, and that the decoction will be a gelly, when it is cold.
Then open it with a spoon, and pour into it the juyce of three or four good Limons; then take it presently off the fire, letting it not boil more above a walm: Then run it through a Hippocras bag, putting spirit of Cinnamon, or of Ambergreece, or what you please to it. Boil no Salt in it at first, for that will make the gelly black.
Well we had lots of fun and bimeby i was poaring out sum powder out of the powder horn and all of a suddin they was a flash of litening and the next i knew i was in bed and father and mother and Cele and Keene and docter Perry and aunt Sarah and aunt Clark and Georgie was in the room, and i said what is the matter and mother began to laff and then to cry and Docter Perry he said you had better take her out and let her lie down, but mother she said she wood be all rite and docter he said you needent wurry Missis Shute, you coodent kill this boy with brik. well my eyes smarted and i felt like the room was spinning round but it dident hurt enny. well that nite i coodent go to the band concert but they pushed my bed up to the window and i cood hear it prety good. the next day i had sum buly gelly and oranges and Cele and Keene read to me and in the afternoon Beany came in to see me.
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