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English cookbook, 1600s
Page 117
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pot therewith and set it into a warm oven and let it stand there untill they be all dissolved then squise the joyce from them between two trenchers and to every mutchkine of joyce take halfe a mutchkine of hysop water and a pound of suggar and clarify it with the white of an egg and boyl these together untill it come to the consistance of a syrop and let it cool before you botle it up. To make cannall tablets. Take fine candy [broad?] suggar and search it and put it into a clean pan amongst some clean water
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pot therewith and set it into a warm oven and let it stand there untill they be all dissolved then squise the joyce from them between two trenchers and to every mutchkine of joyce take halfe a mutchkine of hysop water and a pound of suggar and clarify it with the white of an egg and boyl these together untill it come to the consistance of a syrop and let it cool before you botle it up. To make cannall tablets. Take fine candy [broad?] suggar and search it and put it into a clean pan amongst some clean water
Szathmary Culinary Manuscripts and Cookbooks
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