350. Cowslips into Plummes to make Wine.
Instead of cowslips take Plummes and slit them and put them into a vessel with a tap in it then take as many gallons of water to your Damsens as you please & to every gallon of water a pound of Powder Sugar and boyle it till it be clear of ye Scumme then pour it on your Damsens into your vessel boyling hot first puting in with your Plummes some raisons of the Sun Stoned so stop it up 5 or 6 days then draw it off through a strainer and when the vessel is clean pour it in again when it’s strain’d and set it to working with a toast spred with ale yest and let it worke and after working let it stand 4 or 5 days a clearing then draw it into bottles and put a raison of the Sun Ston’d and a nob of Sugar in each bottle & stop it loosly 2 or 3 days else they will fly but afterwards stop your bottles as fast as you can and set them very coole. Probatum est By ye Lady Seymour.
351. My Lady Seymours Pancake.
Take 12 yolkes of eggs 2 large nutmegs grated a little Salt to season it and 4 full spoonfull of Sugar beat these together halfe an hour then stir in as much fine flour as will stiffen it as soft as a pudding then add to all these a quarter of a pint of Sack & beat it in till it be well mix’d then beat in cream a little and little till it comes to a thin batter so fry them up with a quick fire either with beef lard or fresh butter make your pans first hot with ordinary batter which will make your best fry the better, it is ye best way to make them eat short and light not to make your batter before you are ready to fry them up.
352. My Lady Ffosters Metheglin.
Take so much clear honey in cold spring water it must be such water as will bear soap well and mingle your water and honey till it will bear an egg when your honey is dissolved in your water cold then put it in a kettle and boyle it 2 hours still scumming it while any scumme will rise then put it into coolers and when coole as wort to every 12 gallons of liquor put a large quarter of a pint of ale yest then barrel it up filling your vessel not full about 3 fingers breadth of ye bung hole and hang in your barrell an ounce and half of nutmegs grossly beaten in a bag with a bullet or the like to keep your spice low in your barrell so stop it up and at the years end drink of it and when you draw of it you may bottle it if you please the older it is the better but your vessel must be stop’d very close all the time you keep it and Drink not of it till 12 months old. Probatum est by ye Lady Downs.
353. A Metheglin to be made at Barthollemew Tide.
Take 8 gallons of the best fair water that is not harsh for the better the water the better your liquor will be then take corriander seeds carraways & anyseeds of each half a spoonfull 2 or 3 large maces and also agremoney sweet marjerom broad time, sweet brier tops pennyroyall of each a quarter of a handfull a few double violet flowers and a branch or 2 of rosemary boyle all these together in the water half an hour then strain it through a ranger then set it a cooling till it be almost cold then pour it from the bottom and put so much honey to it as will make it so strong as to carry an egg that nothing may be seen of it but the breadth of a 6 pence then boyle it again and let it boyle till you have scummed it clean then set it abroad as you do wort to coole and put a pint of ale barm to it when you tun it into the barrell put into a bag sliced ginger nutmegs cloves mace and cinnamon and likewise a stone to weigh down the bag and tye a string to it and nail it to ye barrell that it may hang in the middle and when it hath done purging mingle half a grain of musk into a spoonfull or the liquor and put it into the barrell and stop it up very close it will keep long and be very good to ye last ye receipt is to put the barme to it in the barrell but by experience it is found the best way to put the barm to it before you tun it and set it to working in a little cooler it being cover’d close and so kept cover’d close till the barme begin to flat wch will be 3 or 4 days & then tun it into the barrell & if it worke again stop it not till it hath done working.
354. To preserve Grapes for all the Year.
Take fair clusters of grapes and lay them in a platter then cast sugar on them & so put them into a hot oven now and then pouring the liquor from them then turn them and cast more sugar on them as before then take that liquid substance and make a sirrop of it and when your sirrop is cold put in your grapes & so keep them all the year.