But as soon
as it is scummed, put into it a handful of Quince kernels, two races of
Ginger sliced, and fourteen or fifteen Cloves whole; all these put into a
Tyffany-bag tyed fast; when you finde that the colour is almost to your
minde, make a quick fire, and boil it up a pace, then throw away your bag
of kernels, Ginger and Cloves, and pot up your Marmulate, when it is cool
enough.
She makes her red Gelly of Quince thus: Put the Quinces pared and sliced
into a pot, as above; and to every pound of this flesh put about half a
demistier of fair water, and put this into a kettle of boiling water, till
you perceive all the juyce is boiled out of the Quince. Then strain it out,
and boil this Liquor (which will not yet be clear) till you perceive it
gellieth upon a plate. Then to every pint of Liquor put a pound of Sugar,
and boil it up to a gelly, skimming it well, as the scum riseth, and you
will have a pure gelly.
GELLY OF RED CURRANTS
Take them clean picked, and fresh gathered in the morning, in a bason, set
them over the fire, that their juyce may sweat out, pressing them all the
while with the back of your preserving spoon, to squeese out of them all
that is good.
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