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Updated: May 22, 2025
You should never put in fresh water. And if you should through the consuming of the water by long boiling, it must be boiling hot. The less broth remains, the better is the Potage, were it but a Porrenger full, so that it would be stiff gelly when it is cold.
She makes her red Gelly of Quince thus: Put the Quinces pared and sliced into a pot, as above; and to every pound of this flesh put about half a demistier of fair water, and put this into a kettle of boiling water, till you perceive all the juyce is boiled out of the Quince.
If you put in a little juyce of Quince, when you boil it up, it will be the quicker. Then strain each from their course fæces: and mingle the decoctions, and put Sugar to them, and boil them up to a Gelly. Or with the flesh and some juyce of Quinces, make Marmulate in the Ordinary way; which whiles it is boiling, put to it the Mucilage of the seeds to Incorporate it with the Marmulate.
When it is half consumed, take some of it up in a spoon; and if it gelly, take it all up, and put it into a silver bason, or such a Pewter one as will endure Char-coal. Then beat four whites of Eggs, with three or four spoonfuls of Damask-Rose-water very well together.
Take Pippins, and cut them in quarters, and pare them, and boil them with as much fair water as will cover them, till they be tender, and sunk into the water, then strain all the liquor from the Pulp, then take a pint of that liquor, and half a pound of Sugar, and boil it till it be a quaking gelly on the back of a spoon; so then pour it on your moulds, being taken out of fair water; then being cold turn them on a wet trencher, and so slide them into the boxes, and if you would have it ruddy colour, then boil it leasurely close covered, till it be as red as Claret Wine, so may you conceive, the difference is in the boiling of it; remember to boil your Quinces in Apple-water as you do your Plums.
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.
I found by this making, that the juyce of Quinces is not so good to make gelly. It maketh it somewhat running like Syrup, and tasteth sweetish, mellowy, syrupy. The Decoction of the flesh is only good for Syrup. I conceive, it would be a grateful sweetmeat to mingle a good quantity of good gelly with the Marmulate, when it is ready to put into pots.
From these roots while they be new or fresh, being chapt into small pieces, and stampt, is strained with water a iuice that maketh bread, and also being boiled, a very good spoonmeat in maner of a gelly, and is much better in taste, if it be tempered with oile.
Boil the Apples by themselves in fair water, with a very little Sugar, to make them tender; then put them into the liquor, and the rest, the other half of the Sugar with them. Boil them with a quick fire, till they be enough, and the liquor do gelly, and that you see the Apples look very clear, and as though they were transparent.
After it is clear from scum, and hath boiled near a quarter of an hour with the Roses in it, and that you see by a drop upon a plate, that it is of a due consistence; take your pan from the fire, and stir all very well together, and put it into pots, which leave uncovered during ten or twelve days, setting them in the hot strong Sun all the day long during that time, to give the Roses a fine hard crust or candy at the top; but under it, in the substance of the matter, it will be like a fine clear Syrupy gelly.
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