[ Tart stuff of damsons.]
Take a postle of damsons and good ripe apples, being pared and cut into quarters, put them into an earthen pot with a little whole cinamon, slic’t ginger, and sugar, bake them and being cold strain them with some rose-water, and boil the stuff thick, &c.
[ Other Tart stuff that carries its colour black.]
Take three pound of prunes, and eight fair pippins par’d and cor’d, stew them together with some claret wine, some whole cinamon, slic’t ginger, a sprig of rosemary, sugar, and a clove or two, being well stew’d and cold, strain them with rose-water, and sugar.
[ To make other black Tart Stuff.]
Take twelve pound of prunes, and sixteen pound of raisins, wash them clean, and stew them in a pot with water, boil them till they be very tender, and then strain them through a course strainer; season it with beaten ginger and sugar, and give it a warm on the fire.
[ Yellow Tart Stuff.]
Take twelve yolks of eggs, beat them with a quart of cream, and bake them in a soft oven; being baked strain them with some fine sugar, rose-water, musk, ambergriese, and a little sack, or in place of baking, boil the cream and eggs.
[ White Tart-Stuff.]
Make the white tart stuff with cream, in all points as the yellow, and the same seasoning.