To make an Almond Caudle.
Take three pints of Ale, boyle it with Cloves and Mace, and sliced bread in it, then have ready beaten a pound of Almonds blanched, & strain them out with a pint of White wine, and thicken the Ale with it, sweeten it if you please, and be sure you skim the Ale well when it boyles.
To make Almond bread.
Take Almonds and lay them in water all night, then blanch them and slice them, to every pound of Almonds, a pound of fine Sugar finely beaten, so mingle them together, then beat the whites of three Egs to high froth, and mix it well with the Almonds & Sugar, then have some Plates and strew some flower on them, and lay Wafers on them, and lay your Almonds with the edges upwards, lay them as round as your can, scrape a little Sugar on them, when they are ready to set in the Oven, which must not be so hot as to colour white Paper, and when they are a little baked, take them out, and them from the Plates, and set them in again, you must keepe them in a Stove.
To make Almond Cakes.
Take halfe a pound of Almonds blanched in cold water, beat them with some Rose-water till they doe not glister, then they will be beaten; if you think fit, lay seven or eight Musque Comfits dissolved in Rosewater which must not be above six or seven spoonfuls for fear of spoyling the colour; when they be thus beaten, put in half a pound of Sugar finely sifted, beat them and the Almonds together till it be well mixed, then take the whites of two Eggs, and two spoonfuls of fine flower that hath been dried in an Oven; beat these wel together and poure it to your Almonds, then butter your Plates and dust your Cakes with Sugar and Flower, and when they are a little brown, draw them, and when the oven is colder set them in again on browne Papers, and they will looke whiter.
Master Rudstones Posset.
Take a Pint of Sack, a quarter of a pint of Ale three quarters of a pound of Sugar, boyle all these well together, take two yolks of Eggs and sixteen whites very well beaten, put this to your boyling Sack & slice it very well together till it be thick on the coales; then take the three pints of Milk or Cream being boyled to a quart, it must stand and cool till the Eggs thicken, put it to your Sack and Eggs, and stir them well together, then cover it with a Plate and so serve it.
To boyle a Capon with Ranioles.
Take a good young Capon, trusse it and draw it to boyle, and parboyle it a little, then let it lye in fair Water being pickt very cleane and white, then boyle it in strong broth while it be enough, but first prepare your Ranioles as followeth; Take a good quantity of Beet leaves, and boyle them in Water very tender, then take them out, and get all the water very cleane out of them, then take six sweet breads of Veale, and boyle and mince them white, mince them small, and then boyl Herbs also, and four or five Marrow bones, break them and get all the Marrow out of them, and boyle the bigger peice of them in water by it selfe, and put the other into the minced Herbs, then take halfe a pound of Raisins of the Sun stoned, and mince them small, and halfe a pound of Dates the skin off, and mince them also, and a quarter of a pound of Pomecitron minced small, then take of Naples-bisket a good quantity, and put all these together on a Charger or a great Dish with halfe a pound of sweet Butter, and worke it together with your hands as you do a peice of Past, and season it with a little Nutmeg, Ginger, Cinamon, and Salt, & Permasan Cheese grated with hard Sugar grated also, then mingle all together well, and make a Past with the finest flower, six yolks of Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a little Salt, with some faire water hot (not boyling) and make up your Past, then drive out a long sheet of Past with an even Rowling Pin as thin as possible you can, and lay your ingredients in small heaps, round or long which you please in the Past, then cover them with the Past & cut them with a jag asunder and so make more or more till you have made two hundred or more, then have a good broad Pan or Kettle halfe full of strong Broth, boyling leisurely, and put in your Ransoles one by one, and let them boyle a quarter of an hour, then take up your Capon, lay it in a great Dish, and put one the Ransoles, & strew on them grated Cheese, Naples-Bisket grated, Cinamon and Sugar, then more and more Cinamon & Cheese, while you have filled your Dish; then put softly on melted Butter with a little strong Broth, your Marrow Pomecitron, Lemons sliced and serve it up, and so put it into the Dish so Ransoles may be part fryed with sweet but Clarified butter, either a quarter of them or halfe as you please; if the butter be not Clarified, it will spoile your Ransoles.