roasted-apple

Updated: May 1, 2025

Take the youngest Elecampane roots, and boil them reasonably tender; then pith them and peel them; and so beat it in a Mortar, then take twice as much sugar as the Pulp doth weigh, and so boil it to a Candy height, with as much Rose-water as will melt it; then put the pulp into the Sugar with the pap of a roasted-apple, then let it boil till it be thick, then drop it on a Pye-plate, and so dry it in an Oven till it be dry.

Anonymous - A Queens Delight: The Art of Preserving, Conserving and Candying. As also, A right: Knowledge of making Perfumes, and Distilling the most Excellent: Waters.