Take the pulp of any fruit to 4 ounces of pulp take 6 ounces of double refined Sugar beaten and searched heat your pulp scalding hot and Sugar scalding hot into 2 several dishes when they are scalding hot pour your Sugar into your pulp and mix them and have ready whites of eggs beat into a froth and to such a proportion of pulp and sugar put in 2 spoonfulls of the froth a little musk and amber if you please then beat these in a silver or earthen bason with a Spoon for an hour or two the longer the better dry them in paper coffins of a pretty thickness; dry them either in a stove or coole oven.
24. For Mother Fitts.
Take a pottle of ale and boyle in it 2 handfulls of red Sage and Scumme off the froth and when it hath boyled one hour take it off the fire and Strain it hard out that the strength of the Sage may remain in it and while it is hot put into it half a pint of dragon water and as much treacle Seane as will make it sweet to your tast, and drink of it warm first in the morning and last at night a good draught or at any other time you feel a fit coming.
25. To preserve Green Aples.
Take the greenest small aples about St James tide and set on a Skillet of water on ye fire till it be ready to boyle then take it off and put it into your aples covering them close till they will peel and against they are peeled have a skillet of hot water ready to put them in so cover them close and let them Stand on a few embers till they be very green then take them out and take to the weight of the aples the weight and quarter of sugar then take of the water they were green’d in as much as you think will boyle them and make Sirrup for them & 3 quarters of the Sugar and boyle it up and scumme it then put in the apples and let them boyle till they be half done then set them by till the next day then take them out again & boyle the sirrup with the rest of the Sugar then put them in again and boyle it softly till they be done keep them covered in ye sirrup & waters.
26. Mrs. Thorps for the Mother Fitts.
Take the juice of Tansie and drink it with beer it hath done much good but hurtfull if with child.
27. To make a Calves Head Hashe.
After you have boyled the calves head take out all the bones from it when it is cold you must cut the meat in thin slices and put in a stew pan with some strong broth and white wine and oyster liquor and a few of all manner of sweet herbs 4 or 5 shellots and let it stew on a charcoale fire and when it is almost enough put 2 or 3 anchovies minced and yolks of 3 or 4 eggs well beaten with a little white wine and a piece of butter and shake it well together on a quick and put it in a dish on sippets and lay over it 5 or 6 sheeps tongues boyled peel’d and slit in halfs and as many veal sweetbreads & a few thin slices of bacon & a few bay leaves in yolks of eggs fry ye brown in butter and lay them on your hashe & bacon & lay leavs on the brim of ye Dish and Garnish it with slices of Lemon and Send it up.