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Take Chicory new and green, the outward Bark being taken away, then before they be candied, let them be cut in several parts, and gently boiled, that no bitterness may remain, then set them in the air placed severally, and put sugar to them boiled to a height. Touching Marmalets, and Quiddony, as followeth. To make Marmalet of Damsins.
They had besides apple-tarts, apple mose, apple slump, mess apple-pies, buttered apple-pies, apple crowdy and puff apple-pies all differing. Josselyn said the "Quinces, Cherries, & Damsins set the Dames a-work. Marmalet & Preserved Damsins is to be met with in every house."
In like manner you must put roasted apples to make Past Royal of it, or else it will be tough in the drying. To make Orange Marmalet.
To make Paste of Rasberries or English Currans. Take any of the Frails, and boil them tender on a Chafing-dish of coals betwixt two dishes and strain them, with the pap of a rosted Apple; then take as much sugar as the Pulp doth weigh, and boil to a Candy height with as much Rose-water as will melt it; then put the Pulp into the hot Sugar, and let it boil leisurely till you see it is as thick as Marmalet, then fashion it on a Pie-plate, and put it into the Oven with two billets of wood, that the place touch not the bottom, and so let them dry leasurely till they be dry.
Take your Apricock, & pare them, and stone them, then boil them tender betwixt two dishes on a Chafing-dish of coals; then being cold, lay it forth on a white sheet of paper; then take as much sugar as it doth weigh, & boil it to a candy height, with as much Rose-water and fair water as will melt the sugar; then put the pulp into the Sugar, and so let it boil till it be as thick as for Marmalet, now and then stirring of it; then fashion it upon a Pye-plate like to half Apricocks, and the next day close the half Apricocks to the other, and when they are dry, they will be as cleer as Amber, and eat much better than Apricocks itself.
Take Pippins pared and coared, and cut in pieces, and boiled tender, so strain them, and take as much Sugar as the Pulp doth weigh, and boil it to a Candy height with as much Rose-water and fair water as will melt it, then put the pulp into the hot sugar, and let it boil until it be as thick as Marmalet; then fashion it on a Pye-plate, like Oaken leaves, and some like half Plums, the next day close the half Plums together; and if you please you may put the stones and stalks in them, and dry them in an Oven, and if you will have them look green, make the paste when Pippins are green; and if you would have them look red, put a little Conserves of Barberries in the Paste, and if you will keep any of it all the year, you must make it as thin as Tart stuff, and put it into Gallipots.
To make white Marmalet of Quinces. Take unpared Quinces, and boil them whole in fair water, peel them and take all the pap from the core, to every pound thereof add three quarters of a pound of Sugar, boil it well till it comes well from the pans bottom, then put it into boxes. To make Marmalet of any tender Plum.
Bayley as much as that came to." To others he gave China oranges, dishes of marmalet, Meers Cakes, Banberry Cakes; and even to well-to-do people gave gifts of money, sometimes specifying for what purpose he wished the gift to be applied. The universal custom of praying at inordinate length and frequency with sick persons was of more doubtful benefit, though of equally kind intent.
If you will have it of an Amber colour, then boil it with a quick fire, that is all the difference of the colouring of it. To make Marmalet of Oranges, or Orange Cakes, &c. Touching Pastrey and Pasties. To make Sugar Cakes.
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