A Queens Delight

About this eBook

Author

Anonymous

Title

A queens delight : or, The art of preserving, conserving and candying. As also, a right knowledge of making perfumes, and distilling the most excellent waters.

Credits

Produced by David Starner, Hanns Puellen, Leonard Johnson and the Online Distributed Proofreading Team at www.pgdp.net.

Language

English

LoC Class

TX: Technology: Home economics

Subject

Formulas, recipes, etc. -- Early works to 1800

Category

Text

eBook-No.

15019

Project Gutenberg

https://www.gutenberg.org/ebooks/15019

Release Date

February 12, 2005

Copyright

Public domain in the USA.

Contents

1. 1.A QUEENS Delight;
2. 2.A right Knowledge of making Perfumes, and Distilling the most Excellent Waters.
3. 3.Table of Contents
4. 4.A QUEENS DELIGHT OF Conserves, and Preserves, Candying and Distilling Waters. — To preserve white Pear Plums, or green. — To preserve Grapes — To preserve Quinces white. — To preserve Respass. — To preserve Pippins. — To preserve fruits green. — To preserve Oranges and Lemons the best way. — An approved Conserve for a Cough or Consumption of the Lungs. — To make conserve of Any of these Fruits. — To dry any Fruits after they are preserved, to or Candy them. — To preserve Artichokes young, green Walnuts and Lemons, and the Elecampane-Roots, or any bitter thing. — To preserve Quinces white or red. — To preserve Grapes. — To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are ripe. — To preserve Pippins, Apricocks, Pear-Plums, or Peaches green. — To dry Pippins, or Pears without Sugar. — To make Syrup of Clove-gilly flowers. — To make Syrup of Hysop for Colds. — To make Orange Water. — To dry Cherries. — To make juyce of Liquorish. — A Perfume for Cloths, Gloves. — To make Almond Bisket. — To dry Apricocks. — To make Quinces for Pies. — The best way to break sweet Powder. — To make excellent Perfumes. — To make Conserve of Roses boiled. — To make Conserves of Roses unboiled. — To make a very good Pomatum. — To make Raisin Wine. — To make Rasberry Wine. — The best way to preserve Cherries. — A Tincture of Ambergreece. — To make Usquebath the best way. — To preserve Cherries with a quarter of their weights in Sugar. — To make Gelly of Pippins. — To make Apricock Cakes. — To preserve Barberries the best way. — To make Lozenges of Red Roses. — To make Chips of Quinces. — To make Sugar of Wormwood, Mint, Anniseed, or any other of that kinde. — To make Syrup of Lemons or Citrons. — To make Jambals of Apricocks or Quinces. — To make Cherry-water. — To make Orange Cakes. — To preserve Oranges the French way. — To preserve green Plums. — To dry Plums. — To preserve Cherries the best way, bigger than they grow naturally, &c. — To preserve Damsins, red Plums or black. — To dry Pippins or Pears. — To dry Pippins or Pears another way. — To dry Apricocks tender. — To dry Plums. — To dry Apricocks. — Conserves of Violets the Italian manner. — The Vertue. — Conserves of red Roses the Italian manner. — The Vertues. — Conserve of Borage Flowers after the Italian manner. — Conserve of Rosemary flowers after the Italian manner. — The Vertues. — Conserve of Betony after the Italian way. — The Vertues. — Conserve of Sage. — The Vertues. — Conserve of flowers of Lavender. — The Vertues. — Conserve of Marjoram. — The Vertues. — Conserve of Peony after the Italian way. — The Vertues.
5. 5.Touching Candies, as followeth. — To Candy Rosemary-flowers in the Sun. — To Make Sugar of Roses. — To Candy Pippins, Pears, Apricocks or Plums. — To Candy or clear Rockcandy flowers. — To Candy Spanish Flowers. — To Candy Grapes, Cherries or Barberries. — To Candy Suckets of Oranges, Lemons, Citrons, and Angelica. — To Candy the Orange Roots. — Candy Orange Peels after the Italian way. — The Vertues. — To Candy Citrons after the Spanish way. — The Vertues. — Candied Cherries, the Italian way. — Chicory Roots candied the Italian way.
6. 6.Touching Marmalets, and Quiddony, as followeth. — To make Marmalet of Damsins. — To make white Marmalet of Quinces. — To make Marmalet of any tender Plum. — To make Orange Marmalet. — To make Quiddony of Pippins of Ruby or any Amber colour. — To make Quiddony of all kind of Plums. — To make Marmalet of Oranges, or Orange Cakes, &c.
7. 7.Touching Pastrey and Pasties. — To make Sugar Cakes. — To make clear Cakes of Plums. — To make Paste of Oranges and Lemons. — To make Rasberry Cakes. — To make Paste of Genoa Citrons. — To make a French Tart. — To make Cakes of Pear Plums. — To make Cakes, viz. — To make a Cake the way of the Royal Princess, the Lady Elizabeth, daughter to King Charles the first. — To make Paste of Apricocks. — To make Paste of Pippins like leaves, and some like Plums, with their stones, and Stalks in them. — To make Paste of Elecampane roots, an excellent remedy for the Cough of the Lungs. — To make Paste of flowers of the colour of Marble, tasting of natural flowers. — To make Paste of Rasberries or English Currans. — To make Naples Bisket. — To make Italian Biskets. — To make Prince Biskets — To make Marchpane to Ice and Gild, and garnish it according to Art. — Lozenges — To make Walnuts artificial. — To make Collops like Bacon of Marchpane. — To make artificial Fruits.
8. 8.Touching Preserves and Pomanders. — To make an excellent perfume to burn between two Rose leaves. — To make Pomander. — To make an Ipswich Water. — To make a sweet Smell.
9. 9.Touching Wine. — To make Hypocras. — The Lady Thornburghs Syrup of Elders. — To make gelly of Raspis the best way. — To dry Fox Skins.
10. 10.Choice Secrets made known. — To make true Magistery of Pearl. — How to make Hair grow. — To write Letters of Secret, that they cannot be read without the directions following. — How to keep Wine from Sowring. — To take out Spots of Grease or Oyl. — To make hair grow black, though any colour. — King Edwards perfume. — Queen Elizabeths Perfume. — Mr. Ferene of the New Exchange, Perfumer to the Queen, his rare Dentifrice, so much approved of at Court. — To make the said Powder into Paste. — The Receipt of the Lady Kents powder, presented by her Ladyship to the Queen. — A Cordial Water of Sir Walter Raleigh. — The Lady Malets Cordial Water. — A Sovereign Water of Dr. Stephens, which he long times used, wherewith he did many Cures; he kept secretly till a little before his death, and then he gave it to the Lord Arch-bishop of Canterbury in writing, being as followeth , viz. — The Vertues of this water. — A Plague Water to be taken one spoonful every four hours with one sweat every time. — Poppy water. — A Water for a Consumption, or for a Brain that is weak. — Another of the same. — A good Stomach Water. — A Bag of purging Ale. — The Ale of Health and Strength, by Viscount St. Albans. — A Water excellent good against the Plague. — A Cordial Cherry-water. — The Lord Spencers Cherry-water. — The Herbs to be distilled for Usquebath. — Dr. Kings way to make Mead. — To make Syrup of Rasberries. — To make Lemon Water. — To make Gilly-flower Wine. — The Lady Spotswood Stomach Water. — Water of Time for the Passion of the Heart. — A Receipt to make damnable Hum. — An admirable Water for sore Eyes. — A Snail Water for weak Children, and old People. — Clary Water for the Back, Stomach, &c. — Dr. Montfords Cordial Water. — Aqua Mirabilis, Sir Kenelm Digby's way. — The Vertues of the precedent Water. — A Water for fainting of the Heart. — A Surfeit Water. — Dr. Butlers Cordial Water against Melancholly, &c. most approved. — The admirable and most famous Snail Water. — A singular Mint water.
11. 11.Distillings. — A most Excellent Aqua Coelestis taught by Mr. Philips Apothecary. — Hypocras taught by Dr. Twine for Wind in the Stomach. — Marigold flowers distilled, good for the pain of the Head. — A Water good for Sun burning. — The Lady Giffords cordial Water. — A water for one pensive and very sick, to comfort the Heart very excellent. — To perfume Water.
12. 12.The Table.

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