SC - Drink suggestions?

[Mike C. Baker]

Since I have Martha Washington's Booke of Cookery in front of me, here
are some recipe's from it.  

Bear

TO MAKE APRICOCK CAKES

Take Apricocks, pare them & cut them in halves. & put them into a pewter
flaggon, & set them in a pot of boyling water and let them boyle till
they are tender.  then poure a little of ye Juice from them, then crush
them thorough a clothe till you leave allmoste noething in ye cloth.
you must streyn them into a glass, in which you must weigh them.  & to a
pound of them, take a pound and a quater of double refined sugar, &
boyle ye sugar to a candey height.  then stir in your apricocks, & let
it stand on ye fire till it be ready to boyle.  then put it into dishes
of what thickness you will, & when it is cold, put it into a stove until
it is hard candied over, then turne them upon plates & let them stand 3
or 4 days before you cut them.  then cut them into what fashions you
please.  soe dry them up, and after box them.

Note:  A flaggon is a large bottle shaped vessel fo 2 quarts capacity
that may well be closed.  Pilgrims originally carried wine in such jugs.


TO CANDY GREEN APRICOCK CHIPS

Take your Apricocks and pare them and cut them into chips, and put them
into running water with A good handfull of green wheat, before it be
eared.  then boyle them a little, after take them from the fire, and put
them in a silver or earthen dish with a pritty quantety of good white
sugar finely beat[en].  then set them over the fire till they be dry,
and they will look clear and green.  then lay them on glas[ses and put]
them in a stove A while, & then box ym.

Note:  Green wheat, like any grass, stains whatever it touched with an
intense green; it was a common coloring matter.  As noted, it must not
have started to ear, and it is to be strained out once the color has
been leached out.



TO PRESERUE DAMSONS OTHER PLUMS OR APRICOCKS TO KEEP ALL Ye YEAR IN A
QUACKEING JELLY

Take a pinte of apple water & boyle 2 pound of sugar in it, till it is
thoroughly dissolved & is in a perfect sirrup.  then take 2 pound of yr
fairest & ripest plums, & put into it, & let them boil very leasurely
till they are very tender, then set them aside to coole, & let them
stand in ye sirrup 3 days.  then take them out & boyle ye sirrup by it
selfe, & as it riseth, scum it of very clean, & put to it yr plums, or
yr plums to it, & they will keep all ye year very well, & ye sirrup will
be A quacking Jelly.

Note:  Apple water is that water in which apples have been poached.  To
prepare it, pare and core green apples, cover them with water and scald
(cook just below a boil) them for 3 hours.  Remove the apples and use
the water.



TO MAKE OF PLUMS PEARS OR APRICOCKS A PASTE Yt SHALL LOOK CLEAR AS AMBER

Take white pear plums of faire yellow Apricock[s].  pare & stone them,
then boyle them on a chafing dish of coles till they be tender.  then
streyne them and dry the pulpe in a dish.  then take as much sugar as ye
pulp dos weigh & boyle it to a candy height, with as much rose water as
will wet it.  then put your apricocks or pear plums in ye sugar, & let
them boyle together & keep it stirring.  then fashion it upon A leaf of
glass into halfe apricocks, & put ye stone into ye syde.  then put them
into a stove or warme oven, & ye next day turn them & close 2 of them
together, & then put ye stones into them betwixt ye hollows.  soe dry
them out, & box them.



TO MAKE A QUIDONY OF APRICOCKS OR PEAR PLUMS

Take 2 pound of apricocks or pear plums & put them into a deep dish
withe a pinte of fair water, in which boyle them tender.  yn wring ye
liquor from them thorough a fine cloth into A basin, & put into it a
pound of sugar well clarified, & let it boyle in a [posnet] till it
comes to its full thickness, then [put it in yr] moulds, and soe box it.
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