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Updated: May 10, 2025
Then have the whites of sixteen Eggs beaten to a high froth; so put in the froth of your Eggs, and boil it five or six Walms; then put in the juyce of six Limons, and boil it a little while after, and then run it into a silver bason through your gelly-bag: and keep it warm by the fire, until it have run through the second time.
And the honey that will make it keep a year or two, will require a triple proportion of spice and herbs. He commends Parsley roots to be in greatest quantity, boiled whole, if young; but quarterred and pithed, if great and old. Boil what quantity of Spring-water you please, three or four walms, and then let it set the twenty four hours, and pour the clear from the settling.
Take a good spoonful of Manus Christi, beaten very small into powder, then take a quarter of a pound of very fine sugar, and beat it small, and six spoonfuls of Cinamon water, and put to it, and ten spoonfuls of red Rose-water; mingle all these together, and put them in a dish, and set them over a soft fire five or six walms, and so let it be put into a glass, and let the party drink thereof a spoonful or two, as he shall see cause.
If you will have it taste much of the spice, let it boil 3 or 4 walms in it, after you have put in the honey. But that will make it have a deep colour.
To pickle Purslain Stalks: Wash your stalks, and cut them in pieces six inches long; boil them in water and salt a dozen walms; take them up, drain them, and when they cool, make a pickle of stale beer, white-wine vinegar, and salt, put them in, and cover them close.
The next day boil it very gently to make the scum rise, and scum it all the while, and now and then pour to it a ladle full of cold water, which will make the scum rise more: when it is very clear from scum, you may boil it the more strongly, till it bear an Egge very high, that the breadth of a groat be out of the water, and that it boil high with great walms in the middle of the Kettle: which boiling with great Bubbles in the middle is a sign it is boiled to it's height.
The way of dressing Poor-John, to make it very tender and good meat, is this. Put it into the Kettle in cold water, and so hang it over the fire; and so let it soak and stew without boiling for 3 hours: but the water must be very hot. Then make it boil two or three walms. By this time it will be very tender and swelled up. Then take out the back-bone, and put it to fry with Onions.
While they boil, you must still be scumming them; then put in your juyce of Limon to your last, and Amber, if you please; and after let it boil half a dozen walms, but no more. Then take it from the fire, and have ready some very thin Brown-paper, and clap a single sheet close upon it, and if any scum remain, it will stick to the Paper.
Take two pound of the broadest open Bran of the best Wheat, and put it to infuse in a Gallon of Water, during two or three days, that the water may soak into the pure flower, that sticks to the bran. Then boil it three or four walms, and presently take it from the fire, and strain it through some fine strainer. A milky substance will come out, which let stand to settle about half a day.
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