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Updated: June 11, 2025
It makes a fine Sweet-meat for the Winter. To preserve Ginger-Roots, fresh taken out of the Ground. From the same.
In the mean time the young girls were employed in pressing into muscle-shells the juice of the Pandanus, which they presented to us, with a sort of sweet-meat called Mogan, prepared from the same fruit; the flavour of both is very agreeable. We were now overwhelmed with questions from all sides; to which, from our imperfect knowledge of their language, we could return but few answers.
It was a discipline upon which he had not calculated, and which exceeded the bounds of endurance, especially as Miss Leonora questioned him incessantly about his "work," and still dangled before him, like an unattainable sweet-meat before a child, the comforts and advantages of Skelmersdale, where poor old Mr Shirley had rallied for the fiftieth time.
I am at this time acquainted with a young Gentleman, who has passed a great Part of his Life in the Nursery, and, upon Occasion, can make a Caudle or a Sack-Posset better than any Man in England. He is likewise a wonderful Critick in Cambrick and Muslins, and will talk an Hour together upon a Sweet-meat.
"I came upon him here, arrayed as you behold him, and reading a book of Spanish quips. Is it not clear that he has chosen?" Between thumb and forefinger he balanced a sugar-crusted comfit of coriander seed steeped in marjoram vinegar, and having put his question he bore the sweet-meat to his mouth. The ladies looked at him, and from him to me.
It might have been a gathering for a horse-race or a game of hurling, but for the extreme orderliness of the throng and a note of strained expectancy in its buzz of talk; and the likeness was strengthened about nine o'clock, when, in the broad field to the south-west, half a dozen merchants began to erect their sweet-meat booths or "standings," always an accompaniment of Cornish merrymaking.
To make a Caudle for a sweet VEAL PIE. Take about a jill of white wine and verjuice mixed, make it very hot, beat the yolk of an egg very well, and then mix them together as you would do mull'd ale; you must sweeten it very well, because there is no sugar in the pie. This caudle will do for any other sort of pie that is sweet. To make SWEET-MEAT TARTS.
It is also to be remark'd, that ripe Goosberries make very fine Tarts. The beginning of this Month, when the Goosberries are full grown, but not ripe, is the right Season for preserving of them in sweet-meat: The white Dutch Goosberry is the best for this use.
To make Sweet-meat Cream. From the same. Take either clean Cream from the Dairy, or else make the foregoing artificial Cream, and slice preserv'd Apricots, or preserv'd Peaches or Plums, into it, having first sweeten'd the Cream well, with fine Loaf Sugar, or with the same Syrup they were preserv'd in. Mix these well, and serve them separately, cold, in China Basons. To embalm Pidgeons.
Here are the names of the noble and valiant cooks who went into the sow, as the Greeks did into the Trojan horse: Sour-sauce. Crisp-pig. Carbonado. Sweet-meat. Greasy-slouch. Sop-in-pan. Greedy-gut. Fat-gut. Pick-fowl. Liquorice-chops. Bray-mortar. Mustard-pot. Soused-pork. Lick-sauce. Hog's-haslet. Slap-sauce. Hog's-foot. Chopped-phiz. Cock-broth. Hodge-podge. Gallimaufry. Slipslop.
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