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Updated: May 22, 2025
Touching Wine. To make Hypocras. Take four Gallons of Claret Wine, eight ounces of Cinnamon, three Oranges, of Ginger, Cloves, and Nutmegs a small quantity, Sugar six pound, three sprigs of Rosemary, bruise all the spices somewhat small, and so put them into the Wine, and keep them close stopped, and often shaked together a day or two, then let it run through a gelly bag twice or thrice with a quart of new Milk.
When you find them of a fit consistence, with a fine clear gelly, mingled with the Cherries, take the preserving pan from the fire, and braise the Cherries with the back of your preserving spoon; and when they are of a fit temper of coolness, pot them up. Peradventure, to keep all the year, there may be requisite a little more Sugar.
Cover this, and let them stew together gently, not boil; and feed it with fresh-broth, still as it needeth; This will make the bread swell much, and become like gelly. Take half a pint of Sack, and as much Rhenish wine, sweeten them to your taste with Sugar.
They may require near an hours boiling to come to a gelly. Then reverse the plates, that it may shale and fall out, and so put the parcels up in boxes.
Take white Amber, Crabs eyes, red Corral, Harts-horn and Pearl, all prepared several, of each a like proportion, tear and mingle them, then take Harts-horn gelly, that hath some Saffron put into a bag, dissolve into it while the gelly is warm, then let the gelly cool, and therewith make a paste of the powders, which being made up into little balls, you must dry gently by the fire side.
You must observe to put but a very little into your bag at a time for the second running, that it may but little more then drop; and it will be so much the clearer: and you must not remove the whites of Eggs nor Spice out of the bag, all the while it is running. And if the weather be hot, you need not put in so much wine; for it will not then be so apt to gelly as in cold weather.
To make Gilly-flower Wine. Take two ounces of dryed Gilly-flowers, and put them into a pottle of Sack, and beat three ounces of Sugar-candy, or fine Sugar and grind some Ambergreese, and put it in the bottle and shake it oft, then run it through a gelly bag, and give it for a great Cordial after a weeks standing or more. You may make Lavander as you do this. The Lady Spotswood Stomach Water.
If you will have much gelly, two Pippins finely pared and whole, will be enough; you may put in more, if you will have a greater proportion of substance to the gelly. Put at first but half the Sugar to the Liquor; for so it will be the paler.
Either way, you must put at the last some juyce of Limon to it; and Amber and Musk if you will. You may do it with halves or quartered Apples, in deep glasses, with store of gelly about them. To have these clear, take the pieces out of the gelly they are boiled in, with a slice, so as you may have all the rags run from them, and then put neat clean pieces into clear gelly.
Though the Wardens be not covered over with the Syrup in the stewing by a good deal, yet the steam, that riseth and cannot get out, but circulateth, will serve both to stew them, and to make them red and tender. My Lady Barclay makes her fine Apple-gelly with slices of John apples. Sometimes she mingles a few Pippins with the John's to make the Gelly.
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