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Anne Bayne booke [of recipes] circa 1700
Page 24
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To Candy all sorts of flowers Beat your white sugar Candy but not too small then take your flowers & dip them in water which must have Gum dragon sleept in it & a little oring flower water then strew your sugar over them & lay them on glasses to dry in your stove & when that side is dry then turne them & doe the other side with your sugar & so dry them. you may doe rid Currans the same way in bunches. they are very pretty. To make fine Rusks of all sorts of sweetmeats Take a pot & steep in it 2 or 3 pennyworth of Gum Arrabeck then take Candid oring & Lemon & Cittran & Angelica or greene limes or sprigs or any sort of sweet meats that will cut in long peices & Almonds blansht & cut long & fine rid [cherrie?] take cut in peices & white sugar Candy broke in pretty peices. then have your Gum in a pottinger & take some of every one of those & put into it then take either a [Janaway?] paist or one old [illegible] cake & dip into your Gum then lay it on your glasses & build it up as high as you can git it with all those things you fancy, sticking in the Almonds & the sugar Candy & [illegible] cake which must not be put into your Gum, but that rid [illegible] cake which you cut the hole in at the bodom must be put in or els it will not dry. then set them into your stove to dry & when they are dry turn them on a side to let the bodom dry they must have a very slow fire
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To Candy all sorts of flowers Beat your white sugar Candy but not too small then take your flowers & dip them in water which must have Gum dragon sleept in it & a little oring flower water then strew your sugar over them & lay them on glasses to dry in your stove & when that side is dry then turne them & doe the other side with your sugar & so dry them. you may doe rid Currans the same way in bunches. they are very pretty. To make fine Rusks of all sorts of sweetmeats Take a pot & steep in it 2 or 3 pennyworth of Gum Arrabeck then take Candid oring & Lemon & Cittran & Angelica or greene limes or sprigs or any sort of sweet meats that will cut in long peices & Almonds blansht & cut long & fine rid [cherrie?] take cut in peices & white sugar Candy broke in pretty peices. then have your Gum in a pottinger & take some of every one of those & put into it then take either a [Janaway?] paist or one old [illegible] cake & dip into your Gum then lay it on your glasses & build it up as high as you can git it with all those things you fancy, sticking in the Almonds & the sugar Candy & [illegible] cake which must not be put into your Gum, but that rid [illegible] cake which you cut the hole in at the bodom must be put in or els it will not dry. then set them into your stove to dry & when they are dry turn them on a side to let the bodom dry they must have a very slow fire
Szathmary Culinary Manuscripts and Cookbooks
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