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English cookbook, 1600s
Page 128
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and put as much of amongst your wax as will make the colour set as you would have it and let not your wax be too hote when you put it into your moulds. For colouring wax fruits For cherries take vermilion For aples take orpiment For plumdamass take ivory black or lam black For Rifords take white - and when it comes out offe ye mould goe over it withe a pinroll and a little werm iron and shed the big end of it withe a litle green For aplet and pears make them white, and
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and put as much of amongst your wax as will make the colour set as you would have it and let not your wax be too hote when you put it into your moulds. For colouring wax fruits For cherries take vermilion For aples take orpiment For plumdamass take ivory black or lam black For Rifords take white - and when it comes out offe ye mould goe over it withe a pinroll and a little werm iron and shed the big end of it withe a litle green For aplet and pears make them white, and
Szathmary Culinary Manuscripts and Cookbooks
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