Then put two pound of pure Sugar to it, and mingle it well, and let it boil
gently, till you see the matter come to such a thickness and solidity, that
it will not stick to a plate. Then make it up into what form you will. The
like you may do with Raspes or Currants.
It is a pleasant and beautiful sweet meat to do thus: Boil Raspes in such a
pot, till they be all come to such a Liquor; Then let the clear run through
a strainer; to a pound, or English wine pint whereof, put a pound of red
Currants (first stoned and the black ends cut off) and a pound of Sugar.
Boil these, till the Liquor be gellied. Then put it in Glasses. It will
look like Rubies in clear Gelly. You may do the like with Cherries, either
stoned, and the stalks cut off, or three or four capped upon one stalk, and
the stone left in the first, and boiled in Liquor of Raspes.
She makes her curious red Marmulate thus: Take six pounds of Quince-flesh;
six pounds of pure Sugar; and eight pints of juyce; boil this up with quick
fire, till you have scummed it, then pull away all the Coals, and let it
but simper, for four or five hours, remaining covered, renewing from time
to time so little fire, as to cause it so to continue simpring.
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