This will keep longer, but the colour
is not so fine. It is of a deeper yellow. If you put but equal parts of
juyce and Sugar, you must not boil it, but set it in a _Cucurbite in
bulliente Balneo_, till all the scum be taken away, and the Sugar well
dissolved. This will be very pale and pleasant, but will not keep long.
You may make your Syrup with a strong decoction of Apples in water (as when
you make gelly of Pippins) when they are green; but when they are old and
mellow, the substance of the Apple will dissolve into pap, by boiling in
water.
Take three or four spoonfuls of this Syrup in a large draught of fountain
water, or small posset-Ale, _pro ardore urinae_ to cool and smoothen, two or
three times a day.
GELLY OF PIPPINS OR JOHN-APPLES
Cut your Apples into quarters (either pared or unpared). Boil them in a
sufficient quantity of water, till it be very strong of the Apples. Take
the clear liquor, and put to it sufficient Sugar to make gelly, and the
slices of Apple; so boil them all together, till the slices be enough, and
the liquor gelly; or you may boil the slices, in Apple-liquor without
Sugar, and make gelly of other liquor, and put the slices into it, when it
is gelly, and they be sufficiently boiled.
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