Take a peck of fine flour dry’d 6 pounds of almonds blancht and beaten with rosewater a pint of Sack 4 pints of ale barme breake in 4 pound of butter carraway seeds and what spice you please mingle all well together 10 pound of currants after it hath risen & some chopt raisons will make it moist and some Salt.
395. To make Jockallato drink.
Take half a pint of milk and as much fair water put both into a glass bottle set it in a skellet of water when it boyles put to it an ounce of jockallato finely scraped 2 eggs and 2 ounces of Sugar beat them very well together and put it into your water in the bottle shaking it together till it be coole enough to drink.
396. To make Sugar Cakes.
Take half a pound of flour a quarter of Sugar as much butter 6 spoonfulls of rosewater make it into paste and bake them on plates it will make 24.
397. To make Almond Tarts.
Take a quart of cream and a quarter & half quarter of a pound of blancht almonds beaten very small with a little rosewater and cold cream put them to the boyling cream with the yolkes of 6 eggs let it boyle till it be pretty thick still stiring it then take it from the fire and put in a grain of musk dissolved in a little rosewater put in a quarter of a pound of sweet butter Sugar to your taste your crust must be made with an egg a little butter & fair water to your flour then raise your dough of what fashion you please a little higher than biskit pans & put no leds to it but pin them up in papers to keep them up in ye oven a little more than a quarter of an hour will bake them.
398. To make Jellies.
Take a log of veal and a pair of calves feet boyle them in 4 gallons of water and let it boyle 4 or 5 hours till it is a strong jellie then strain it out through a linnen cloth and let it stand a little while and take off the fat as clean as you can then put in an ounce of whole cinnamon & the juice of 6 lemons a quarter of a pint of white wine vinegar but I think rather white wine a little Salt half a pound of white Sugar boyle all these in a stew pan or Skillet a little while then put in the whites of 20 eggs pretty well beaten and let it boyle half a quarter of an hour then put it into your jelly bag and hang it as near the fire as you can & let it run into a large dish when it is all run out put it into a stue pan again & clear it again with the whites of 6 eggs then put it into your jelly bag again then what you intend shall be clear let it run into a mazarine or flat dish & what you would have white let it run through almonds finely beaten and strain your jelly through them in a cloth into the dish you will serve it in and you must have Scooped oringes and lemons & egg shells and fill them with jelly of several colours as you will have them.
To make the red take half an ounce of Kucheneall half an ounce of Roach allome half an ounce of cream of tartar boyle all these in a pint of water till half be consumed then put it into a glass and stop it close & it will keep a year.