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Updated: June 28, 2025
Take a quart of the juyce of Quince, and when it is on the fire, put into it, pared, quartered and Cored as much Quince, as the juyce will cover; when it is boiled tender, pass the Liquor through a sieve & put the pulp into a stone Mortar, and beat it very fine with a Woodden Pestel; then weigh it, and to every pound of pulp, take a quarter of a pound of loaf Sugar, and boil it up to a candy-height in some of the juyce, which you passed through the sieve; then put therein your pulp, stirring it well together, till it hath had one boil and no more; Then drop it on glasses, or spread it on plates, and set it to dry.
"Take three spoonfuls of Honey and a good handful of Vine Twigs that twist like Wire, and beat them wel, and strain their Juyce into the Honey and anoynt the Bald Places therewith." Here is what Captain Sam Ingersoll of Salem used, or at any rate had the formula of, in 1685: "A Metson to make a mans heare groe when he is bald.
If you will keep them above four days, you must make the pickle sharp with Vinegar. To ordinary Sauce of sliced or grated-bread soaked in good Bouillon, with Butter melted in it, put Gravy of Mutton, and a Cloven-Onion or two, to stew with it whiles you put it upon the fire to heat anew. Then take out the Onion, and put in some Limon sliced, or juyce of Limon, and some white Pepper.
The same Person, that doth this, rosteth a Capon so as to keep all its juyce in it. The mystery of it is in turning it so quick, that nothing can drop down. This maketh it the longer in rosting. But when you cut it up, the juyce runneth out, as out of a juycie leg of Mutton; and it is excellent meat. Take two legs of fleshy juycie tender young Mutton, cut them into as thin slices as may be.
Cleanse it afterwards by letting it run through a clean Linnen-cloth, and put it into a woodden Runlet, where there hath been wine in, and hang in it a bag with Mustard-seeds by the bung, that so you may take it out, when you please. If you will have it the taste of wine, put to thirty measures of Hydromel, one measure of the juyce of hops, and it will begin to boil without any heat.
Take three pounds of Cherries stoned; half a pound of clear juyce of raspes, and one pound of the juyce of red currants, and one pound of fine Sugar. Put them all together into the preserving pan; boil them with a quick fire, especially at the first, skimming them all the while, as any scum riseth.
Then when it is ready to take from the fire, you put in some juyce of Limon, and of Orange too, if you like it: but these must not boil; yet it must stand a while upon the fire stewing in good heat, to have the juyces Incorporate and Penetrate well. You must also put in some Ambergreece, which doth exceeding well in this sweet-meat.
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 take out the Quinces, and press out their juyce, with your hands hard, or gently in a press through a strainer, that only the clear liquor or juyce run out, but none of the pap, or solid and fleshy substance of the Quince. Take three pound of it, and one pound of fine Sugar, and boil them up to a gelly, with a moderate fire, so that they boil every where, but not violently.
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