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Updated: May 22, 2025
If you boil it too long, the Milk will turn to whay in the body or substance of the Pudding, and there will be a slimy gelly all about the outside. But in about half an hour, it will be tenderly firm, and of an uniform consistence all over. You need not put in any Butter or Marrow or Suet, or other Spice, but the small proportion of Nutmeg set down, not grated bread.
Boil them together a little while, till it be well scummed, and enough to become gelly. Then put a good handful or two of the berries of Currants whole, and cleansed from the stalks and black ends, and boil them a little till they be enough.
This cleanseth the stomach and spleen, and taketh away all obstructions of the Liver, by taking the quantity of a spoonful in a morning, and fasting a short time after it. To make gelly of Raspis the best way.
Then set your Kettle to boil with a very quick-fire, that giveth a clear smart flame to the bottom of the Kettle, which must be uncovered all the while, that the gelly may prove the whiter; And so likewise it must be whiles the juyce or expression is boiling with the Sugar, which must be the finest, that it may not need clarifying with an Egg; but that little scum that riseth at the sides at the beginning of moderate boiling must be scummed away.
Then put your Gelly into a good big skillet, and put to it a quart of the palest white-wine that you can procure, or a quart of Rhenish-wine, and one pound of double refined Sugar, and half an Ounce of Cinnamon broken into small pieces, with three or four flakes of Mace. Then set it upon the fire, and boil it a good pace.
Mingle juyce of Raspes and red Currants with the stoned Cherries, and boil this mixture into Marmulate, with a quarter, or at most, a third part of Sugar. The juyces must be so much as to make Gelly of them to mingle handsomely with the Cherries, to appear among and between them.
Take the Raspis, and set them over the fire in a Posnet, and gather out the thin juyce, the bottom of the skillet being cooled with fair water, and strain it with a fine strainer, and when you have as much as you will, then weigh it with Sugar, and boil them till they come to a Gelly, which you may perceive by drawing your finger on the back of the spoon. To dry Fox Skins.
Boil these, till the Liquor be gellied. Then put it in Glasses. It will look like Rubies in clear Gelly. You may do the like with Cherries, either stoned, and the stalks cut off, or three or four capped upon one stalk, and the stone left in the first, and boiled in Liquor of Raspes.
You may put in, near the beginning, some bottom of a Peppered Pasty, or of a loaf of bread. Then strain out the milky water from it, and boil it up to a gelly or like starch. Which you may season with Sugar and Rose or Orange-flower-water, and let it stand till it be cold, and gellied. Then eat it with white or Rhenish-wine, or Cream, or Milk, or Ale.
Take the clear liquor, and put to it sufficient Sugar to make gelly, and the slices of Apple; so boil them all together, till the slices be enough, and the liquor gelly; or you may boil the slices, in Apple-liquor without Sugar, and make gelly of other liquor, and put the slices into it, when it is gelly, and they be sufficiently boiled.
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