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English cookbook, 1600s
Page 108
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To make a marmolate of risser berries Let your risser berries be full and ripe and picked clean and beat them in a morter and to every pound of beaten rissers you may take a pound and a halfe of suggar and clarify it and put in your risserberries and boyl them up to the consistence of a marmolate and [box?] it up and let it cool before you cover it up To make the conserve of roses or any other flour Take the buds of roses and chop of their whites and pick them clean and put
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To make a marmolate of risser berries Let your risser berries be full and ripe and picked clean and beat them in a morter and to every pound of beaten rissers you may take a pound and a halfe of suggar and clarify it and put in your risserberries and boyl them up to the consistence of a marmolate and [box?] it up and let it cool before you cover it up To make the conserve of roses or any other flour Take the buds of roses and chop of their whites and pick them clean and put
Szathmary Culinary Manuscripts and Cookbooks
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