Take your Pomewater Apples, and put them in a long Gallipot, and set that Pot in a Kettle of boiling water, till your Apples are tender, then pare them, and cut them from the Core, and beat them in a Mortar very well, then take their weight in fine Sugar, and boil it to a Candy height with a little water, then put in your Apples, and boil them till it will come from the bottom of the Posnet, when it is almost cold mould it with searced Sugar, and make it in Cakes and dry them.
255. To make Syrup of Rasberries, or of other Fruits, as Grapes or the like.
Take the Juyce of your Fruits and the weight thereof in fine Sugar, mix them together, and put them into a long Gally-pot, and set that pot into a Kettle of seething water, and when you see it is enough let it cool, and then put it up; after you have strained out your Juice, you must let it stand to settle three or four days before you put the Sugar into it, and then take only the clearest, this is exceeding good and comfortable in all Feavers.
256. To make a Caudle for a sick body both pleasant and comfortable.
Take a quart of white Wine, and boil it a while with a Blade of large Mace, and a little whole Cinamon, then take four Ounces of sweet Almonds blanched and beaten with a little Rosewater, then strain your Almonds with the Wine, and set it over the fire again, and when it is scalding hot, put in the Yolks of four Eggs, and as much Sugar as you think fit.
257. How to cover all kinds of Seeds, or little pieces of Spices, or Orange or Limon Pill, with Sugar for Comfits.
First of all you mast have a deep bottomed Basin of Brass or Latin, with two ears of Iron to hang it with two Cords over some hot Coals.
You must also have a broad Pan to put Ashes in, and hot Coals upon them.
You must have a Brass Ladle to let run the Sugar upon the Seeds.
You must have a Slice of Brass to scrape away the Sugar from the sides of the hanging Basin if need be.