Closet For Ladies: Part 4 Banqueting Conceits

Welcome to FabulousFusionFood's Closet for Ladies and Modern Redaction Recipes, section 4: Banqueting Conceits — This is the fourth section of the 1608 volume, Closet for Ladies. Here you will find recipes for 'Banqueting Conceits'. I have used a special font to present the recipes in as close a form to the original as possible as well as side-by-side updates of the text to modern English orthography. I am also working on providing modern redactions for each and every recipe presented here. Enjoy...

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A Closet for Ladies: Section 4: Banqueting Conceits

Here beginneth Banqueting conceits, as Marmalades, Quodiniackes, and such like. To Make Muskadine Comfits. TAke halfe a pound of Muske ſuger beaten and ſearsed, then take Gumtragacant, steeped in Roſe water, and two graines of Muske, and ſo beat them in an Alabaſter morter, till it come to perfect Paſt, then driue it verie thinne with a rowling pinne, and then cut it into ſmall pieces like Diamonds, ſome cut with a rowle ſpoone on the ſides: being thus cut, ſtoue them, and ſo keepe them all the yeare. 1. To Make Muskadine* Comfits. Take half a pound of musk sugar beaten and sifted, then take gum tragacanth, steeped in rose water, and two grains of musk, and so beat them in an Alabaster mortar, till it comes to a perfect paste, then roll it very thin with a rolling pin and then cut it into small pieces like diamonds, some cut with a roll spoon on the sides*. Being thus cut, stove them, and so keep them all the year. To make Diacitonium ſimplex of Quinces. TAke of your Quinces, and pare them, and cut them in pieces, and boyle a pound of theſe pieces in a quart of faire water, till they be very ſoft: then let the liquor runne from them, then take a pound of Suger-candy, and beate it fine, and put it into that liquor, and let it ſeeth till you ſee it ſtand like Gelly, then take it from the fire, and put therein foure droppes of oyle of Cynnamon and Nutmegs, and then put in fiue and twentie leaues of fine gold and ſtirre it together, and ſo put it in fine Chriſtall Glaſſes, and keepe it all the yeare. 2. To make Diacitonium simplex* of Quinces. Take your quinces, and pare them, and cut them into pieces, and boil a pound of these pieces in a quart of fair water, till they be very soft, then let the liquor run from them, then take a pound of sugar-candy and beat it finely, and put it into the liquor and let it boil until you see it stand like a jelly, then take it from the fire, and put therein four drops of oil of Cinnamon and nutmegs, and then put in fve and twety leaves of fine gold and stir it together, and so put it in fine Crystal Glasses and keep it all the year. To make fine Chriſtall Gelly. TAke a knuckle of veale, and foure Calues feete, and ſet them on the fire with a Gallon of faire water, and when the flesh is boyled tender, take it out, then let the liquor ſtand ſtill vntill it be cold, then take away the top and the bottome of that liquor, and put the reſt into a cleane Pipkin, and put into it one pound of clarified ſuger, foure or fiue droppes of oyle of Cynnamon and Nutmegs, a graine of Muske, and ſo let it boyle a quarter of an houre leaſurely on the fire, then let it run through a gelly bagge into a baſon with the whites of two egges beaten, & when it is cold, you may cutte it into lumpes with a ſpoone, and ſo ſerue three or foure lumpes vpon a plate. 3. To make a fine Crystal Jelly. Take a knuckle of veal and four calves' feet and set them on the fire with a gallon of fair water and when the flesh is boiled tender, take it out then let the liquor stand still until it is cold, then take away the top and the bottom of that liquor and put the rest in a clean Pipkin* and put into it one pound of clarified sugar, four or five drops of oil of cinnamon and nutmegs, a grain of musk and so let it boil leisurely a quarter of an hour on the fire, then let it run through a jelly bag into a basin with the whites of two eggs beaten, and when it is cold, you may cut it into lumps with a spoon, and so serve three or four lumps upon a plate. To make white leach of creame. TAke a pint of ſweete creame, and ſixe ſpoone-fuls of Roſe water, and two graines of Muske, two drops of oyle of Mace, or one piece of large Mace, and ſo let it boyle with foure ounces of Iſin-glasse: then let it run downe through a gelly bagge, when it is cold, ſlice it like brawne, and ſo ſerue it out: this is the beſt way to make leach. 4. To make White Leach* of Cream. Take a pint of sweet cream and six spoonfuls of rose water and two grains of musk, two drops of oil of mace, or one large blade of mace, and so let it boil with four ounces of isinglass*. Then let it run down through a jelly bag. When it is cold, slice it like brawn and so serve it out. This is the best way to make leach. To make a Walnut, that when you cracke it, you ſhall find Biskets, and Carrawayes in it, or a prettie Posey written. TAke a piece of your Paſt royall white, being beaten with Gum-tragacant, and mixed with a little fine ſearsed Cynnamon, which will bring your paſt into a Walnut ſhell colour, then driue it thinne, and cut it into two pieces, and put the one piece into the one half of your mould, and the other into the other, then put what you pleaſe into the nut, and cloſe the mould together, & ſo make three or foure Walnuts. 5. To make a Walnut that, when you crack it, that you shall find Biscuits and caraways in it, or a pretty Poem written [therein]. Take a piece of your Royal White paste, being beaten with gum tragacanth, and mixed with a fine, sifted, cinamon, which will bring your paste into a walnut-shell colour, then roll it thin and cut it into two pieces and put the one piece into the one half of your mould and the other into the other [half]. Then put what you pleace into the nut, and close the moulds together and so make three or four Walnuts. To make Quodiniacke of plums. TAke two pound of plummes, and put them into a poſnet with a pound and halfe of braſill ſuger, clarified with a pint of faire water, and let it boyle till the plummes breake, then take it off, and let your liquid ſubstance run through a ſtrayner, and then put it againe into the poſnet, and ſo let it boyle till it come to his thickneſſe, and then print it with you moulds on what faſhion you pleaſe. 6. To make Quodiniack* of plums. Take two pounds of plums and put them into a posnet* with a pound and a half of Brasil sugar, clarified with a pint of fair water, and let it boil till the plums break, then take it off and let your liquid substance run through a strainer, and then put it again into the posnet, and so let it boil till it comes to its thickness [ie thickens to a paste] and then print it with your moulds in what fashion you please. To make Biskatello. TAke two ounces of very fine ſuger, beaten and ſearsed, and put into it halfe a ſpoon-full of Amidum, That is, white ſtarch, a graine of Muske, then beat it into perfect paſt with Gum-tragacant ſteeped in Roſe water, then make it into little prettie loaues, the fashion of manchets, and ſo put a wafer in the bottome of euery one of them, and bake them in a baking-pan, but take heede your pan be not hot, and ſo ſpecke them with gould, and ſo boxe them. It is a very fine banqueting conceit. 7. To make Biskatello*. Take two ounces of very fine sugar, beaten and sifted, nad put into it half a spoonful of Amidum*, ie, white starch, a grain of musk, then beat it into perfect paste with gum tragacanth steeped in rose water, then make it into little pretty loaves, the fashion of manchets, and so put a water in the bottom of every one of them, and bake them in a baking-pan, but take heed your pan is not hot, and so speckle them with gold and so box them. It is a very fine banqueting conceit. To make a ſpeciall ſweet water to perfume clothes in the foulding, being washed. TAke a quart of Dammaske roſe water, and put it into a glaſſe, put vnto it a handful of Lauender flowers, two ounces of Orris, a dram of Muske, the weight of foure pence of Amber-greece, as much ciuet, foure drops of oyle of cloues, ſtoppe this cloſe and ſet it in the Sun a fortnight: put one ſpoonfull of this water into a baſon of common water, and put it into glaſſe, & ſo ſprinkle your clothes therewith in your folding, the drugs left in the bottome, (when the water is ſpent) will make as much more, if you keepe them, and put freſh Roſe water to it. 8. To make a special sweet water to perfum clothes in the folding, having been washed. Take a quart of Damask rose water, and put it into a glass, put unto it a handful of lavender flowers, two ounces of orris, a dram of musk, the weight of flour pence of Ambergris, as much of civet, four drops of oil of cloves, stopper this close and set it in the sun for a fortnight. Put one spoonful of this water into the basin of common water, and put it into glass, and so sprinkle your clothes therewith in your folding. The drugs left in the bottom (when the water is used up) will make as much more, if you keep them, and put fresh rose water to it. To make Moſſe powder. TAke two pound of Moſſe of a ſweete Apple-tree, gathered betweene the two Lady dayes, and infuſe it in a quart of Dammaske Roſe water foure and twentie houres, then take it out and drie it in an Ouen vpon a ſiues bottome, and beat it to powder, put vnto it one ounce of Lignum-aloes, beaten and ſearſed, two ounces of Orris, a dramme of muske, halfe a dram of Amber- greece, a quarter of a dram of ciuet, put all theſe into a hot morter and peſtell, and beat them together, then ſearse them through a courſe hairen ſearse, and put it into a bagge, and lay it amongſt your clothes. 9. To make Moss powder. Take two pounds of moss of a sweet apple tree, gathered between the two Lady days* and infuse it in a quart of Damask Rose water for four and twenty hours, then take it out and dry it in an oven upon a sieve's bottom, and beat it to powder. Put unto it one ounce of lignum-aloes*, beaten and sifted, two ounces of orris, a dram of musk, half a dram of ambergris, a quarter of a dram of civet. Put all these into a hot mortar and pestle and beat them together, then sift them through a coarse hair sieve and put them into a bag and lay it amongst your clothes. To make Aromaticum Lozenges. TAke of fine ſuger, halfe a pound, boyle it with red Roſe water, vntill it come to the height of Lozenges, and in the cooling put in of the ſpices of Aromaticum roſarum foure drams, with a little Confectio Alchermes, and ſo make them into Lozenges, guilding them firſt, and then cut them ſquare with a knife for that purpoſe, and when you guild them, if your guilding will not ſticke on, wet them gently with a little Roſe water, but not too much in any case. 10. To make Aromaticum* Lozenges. Take fine sugar, half a pound, boil it with red rose water, until it comes to the height of Lozenges*, and in the cooling put in of the spices of Aromaticum rosarum* four drams, with a little Confectio Alchermes* and so make them into Lozenges, guilding them first, and then cut them square with a knife for that purpose, and when you guild them, if your guilding will not stick on, wet them gently with a little rose water, but not too much in any case. To make a Marchpane, to yce it, and garniſh it after the Art of Comfit making. TAke two pound of ſmall Almonds blanched, and beaten into perfect Paſt, with a pound of ſuger finely ſearsed, putting in now and then a spoonfull or two of Roſe water, to keepe it from oyling, and when it is beaten to perfect Paſt, rowle it thin, and cut it round by a charger, then ſet an edge on it, as you doe on a tart, then drie it in an Ouen, or a backing pan, then yce it with Roſe water and ſuger, made as thicke as batter for fritters, when it is iced garnish it with conceits, and ſticke long comfits in it, and ſo guild it, and ſerue it. 11. To make Marchpane, to ice it, and to garnish it after the Fashion of Comfit Making. Take two pounds of small blanched almonds beaten to a perfect paste with a pound of sugar, finely sifted, putting in now and then a spoonful or two of rose water to keep it from oiling. And when it is beaten to a perfect paste, roll it thin and cut it round with a charger* then set and edge on it, as you do on a tart*, then dry it in an oven or a baking pan, then ice it with rose water and sugar made as thick as a batter for fritters. When it is iced, garnish it with conceits, and stick long comfits in it, and so guild it and serve it. To make all ſorts of banqueting conceits of Marchpane ſtuffe, ſome like Pyes, Birds, Baskets, and ſuch like, and ſome to print with moulds. TAke a pound of Almond paſt, made for the Marchpane, and drye it on a Chafindish of coales, till you ſee it waxe white, then you may print ſome with moulds, and make ſome with hands, and ſo guild them, then ſtoue them and you may keepe them all the yere. They bee excellent good to pleaſe children. 12. To make all sorts of banqueting conceits of Marchpae paste, stome like Pies, Birds, Baskets, and such like, and some to print with moulds. Take a pound of Almond paste, made for Marchpane, and dry it on a Chafing-dish of coals, till you see it wax white [ie as white as wax], then you may print some with moulds, nad make some with hands, and so gild them, then stove them and you may keep them all the year. The are excellent good to please children. To make all kinde of Birds and Beaſts to ſtand on their legges in caſt worke. TAke Barbary ſuger, clarifie it, and boyle it to the height of Manus Chriſti, then poure it into your mouldes, they being ſeaſoned as for your Quodiniacke: let them ſtand a quarter of an houre and they will be colde, and then you may take them out and guild them. 13. To make all kinds of Birds and Beasts to stand on their legs in cast work. Take Barbary sugar, clarify it, and boil it to the height of Manus Christi, then pour it into your moulds, they being seasoned as for your Quodinack. Let them stand a quarter of an hour and they will be cold, and then you may take them out and gild them. To caſt all manner of frutage hollow in turnd worke, and put them in their colours, as Oranges, Lymonds, and ſuchlike. TAke your Suger, being boyled to the height of Manus Chriſti, and put it into your Alabaſter mouldes, being made of three pieces, turne it round about in your hand while it is hot, and when it is colde, take it out and put them in their naturall colors. 14. To cast all manner of fruit hollow in turned work, and put them in their colours, as Oranges, Lemons, and suchlike. Take your sugar, being boiled to the height of Manus Christi*, and put it into your Alabaster moulds, being made of three pieces, turn it round about in your hand while it is hot, nad when it is cold, take it out and put them in their natural colours. To make Prince bisket bread. TAke a pound of very fine flower, as much ſuger throughly ſearsed, one ounce of anniſſeeds cleane pickt, take eight egges and a ſpoonefull of Muskadine, and beat all into batter as thicke as for fritters, beat it thus in a bowle one houre, then put it into your coffins of plate, or frames of wood, and ſet in an Ouen, and let it remaine there one houre, you may ſlice ſome of them when they bee a day old, and drie them againe vpon a hurdle of wicker, you may alſo take one of your loaues, and wash it ouer with the yolke of an egge, beaten with a little Roſe water, and while it is greene, caſt biskets and carrawaies on it and a little white candy, and it will ſhew as if it did haile on it, then ſpot it with golde and giue to whom you please. 15. To make Prince Bisciut bread. Take a pound of very fine flour, as much sugar, thoroughly sifted, one ounce of aniseeds, cleanly picked. Take eight eggs and a spoonful of Muskadine, and beat al into batter as thick as for fritters. Beat it thus in a bowl for an hour, then put it into your coffins of plate* or frames of wood and set in an oven, and let it remain there one hour. You may slice some of them when they are a day old, and dry them again upon a hurdle of wicker, you may also take one of your loaves and wash it over with the yolk of an egg, beaten with a little rose water, and while it is green, cast biscuits and caraways on it and a little white candy, na it will appear as if it halied upon it. Then dot it with gold and give to whom you please. To make the vſuall bisket ſolde at Comfitmakers. TAke a pecke of flower and foure ounces of corriander ſeede, one ounce of anniseed, take three egges, three ſpoonefulls of ale yeaſt, and as much warme water as will make it as thicke as paſt for Manchets, make it in a long roule, and bake it in an Ouen one houre, and when it is a day olde pare it, and ſlice it, ſuger it with ſearsed ſuger, and put it againe into the Ouen, and when it is drie, take it out, and new ſuger it againe, and ſo box it and keepe it. 16. To make the usual biscuit sold at Comfitmakers. Take a peck of flour* and four ounces of coriander seeds, one ounce fo aniseed, take three eggs, three spoonfuls of ale yeast, and as much warm water as will make it as thick as paste for Manchets, make it in a long roll, and bake it in an oven one hour, and when it is a day old pare it and slice it, sugar it with sifted sugar and put it again into the oven. And when it is dry, take it out, and freshly sugar it again, and so box it and keep it. To make an eſpeciall ſweet Powder for ſweet bagges. TAke of the pureſt orris one pound, of red and dammaske roſe leaues, of each two ounces, of Cloues three drammes, corriander ſeed one dram, Ciprus and Callamus, of each halfe an ounce, Benzoin and Storax, of each three drammes, beat them all ſaue the Benzoin and the Storax, and pouder them by themſelues, & mixe it with the reſt of the powder, then take of Muske and Ciuet, of each twenty graines, Amber-greece ten graines, mixe theſe with a little of the foreſaid powder with a warme peſtle, and ſo by little and little you may mixe it with all the reſt, and ſo with Roſe leaues dried you may put it vp into your ſweete bagges, and ſo keepe them ſeauen yeares. 17. To make an especiall sweet Powder for sweet bagges. Take one pound of the purest orris, of red and damask rose leaves, two ounces of each, of cloves three drams, coriander seed one dram, ciprus* and callanus*, of each half and ounce, benxoin* and storax*, of each three drams, beat them all save the benzoin and storax, and powder them by themselves and mix it with the rest of the powder, then take of musk and civet, of each twenty grains, ambergris ten grains, mix these with a little of the foresaid powdr with a warm pestle and so, a little at a time, you may mix it with all the rest, and so with dried rose leaves you may put it up into your sweet bags and so keep them seven years. To make an excellent Marmelate which was giuen Queene Mary for a New-yeares gift. TAke a pound and halfe of Suger, boyle it with a pint of faire water till it come to the height of Manus Chriſti, then take three or foure ſmall Quinces, one good Orang pill, both very well preſerued and finely beaten, & three ounces of Almonds blanched and beaten by themſelues, Eringus roots preſerued, two ounces and a halfe, ſtirre theſe with the ſuger till it will not ſticke, and then at the laſt put in of Muske and Amber, diſſolued in roſe water, of each foure graines, of Cynamon, Ginger, Cloues and Mace, of each three drammes, of oyle of Cynnamon two droppes, this being done, put it into your Marmelate boxes, and ſo preſent it to whom you pleaſe. 18. To make an excellent Marmelade which was given [to] Queen Mary for a New-year gift. Take a pound and a half of sugar, boil it with a pint of fair water till it comes to the height of Manuc Christi* then take three or four small quinces, one good orange peel, both very well preserved and finely beated and three ounces of almonds blanched and beathen by themselves. eringo roots preserved, two ounces and a half; sir thee with the sugar till it will not stick and then at the last put in Musk and Amber, dissolved in rose water, of each four grains, of cinnamon, ginger, cloves and mace, of each three drams, of oil of cinnamon two drops. This being done, put it into your Marmelade boxes and so present it to whom you please. To make another ſort of Marmelate very comfortable and reſtoratiue for any Lord or Lady whatſoeuer. TAke of the pureſt greene Ginger, ſixe drammes, of Eringus and Saterion rootes, of each an ounce and a halfe, beate theſe very finely, and draw them with a ſiluer ſpoone thorow a haire ſearse, take of nut kirnells and almonds blaunched, of each an ounce, Cockes ſtones halfe an ounce, all ſteeped in hony twelue houres, and then boyled in milke, and beaten and mixed with the reſt, then pouder the ſeedes of redde nettles, of rocket of each one dramme, Plantane ſeeds halfe a dramme, of the belly and backe of a fish called Scincus marinus three drammes, of Diaſaterion foure ounces, of Cantarides adde a dram, beate theſe very finely, and with the other powder mixe it, and ſo with a pound of fine ſuger diſſolued in roſe water, and boyled to ſuger againe, mingle the powder and all the reſt of the things, putting in of leafe golde ſixe leaues, of pearle prepared two drammes, oyle of Cynnamon fixe drops, and being thus done and well dryed, put it vp in your Marmelate boxes, and guild it, and ſo vse it at your pleasure. 19. To make another sort of Marmelade very comfortable and restorative for any Lord or Lady whatsoever. Take of the purest green ginger, six drams, of eringo* and saterion roots*, of each an ounce and a half. Beat these very finely, and draw them with a silver spoon through a hair sieve. Take of nut kernels and almonds, blanched, of each an ounce, cocks' stones* half an ounce, all steeped in honey for twelve hours and then boiled in milk and beaten and mixed with the rest, then powder the seeds of red nettles*, of rocket of each one dram, plantain seeds*, half a dram, the belly and back of a fish called Scincus marinus* three drams, of Diasterion* four ounces, of Cantarides* add a dram, beat these very finely and with the other powder mix it, and so with a pound of fine sugar dissolved in rose water, and boiled to sugar again. Mingle the powder and all the rest of the things, putting in six leaves of leaf gold, of prepared pearl, two drams, oil of cinnamon six drops, nad being thus done and well dried put it up in your marmelade boxes and gild it, and so use it at your pleasure. To make a blaunch for any Ladies face. TAke of white Tarter two drams, Camphire one dramme, Coperas halfe a dramme, the whites of foure egges, iuyce of two Lymonds, oyle of tarter foure ounces, Plantane water as much, white Mercuri a pennyworth, bitter almonds two ounces, all muſt be powred and mixed with the oyle and water, and then boyled vpon a gentle fire, and ſtraine it and ſo keepe it: The partie must rub her face with a ſcarlet cloth, and then ouer night waſh her with it, and in the morning waſh it off with bran and white wine. 20. To make a blanch for any Lady's face.* Take of white Tanter two drams, Camphire one dram, Cperas half a dram, the whites of four eggs, juice of two Lemons, oil of tarter four ounces, Plantain water as much, white mercury a pennyworth, bitter almonds two ounces, all must be powdered and mixed with oil and water, and then boiled upon a gentle fire and strain it and so keep it. The party must rub her face with a scarlet cloth and then over night wash her with it, and in the morning wash it off with bran and white wine. To make printed Quodiniacke of Quinces a rubye colour. TAke two pound of Quinces, pared & cut in ſmal pieces, and put them into a poſnet with three pints of faire water, and ſo let them boyle till they be tender, then put into them a pound of ſuger, and let it boyle till the fruit fall to the bottome of the pan, let the liquor runne through a ſtrayner into a baſon, and put it into a faire poſnet, and let it boyle till it come to his colour and thickneſſe, then print it with your moulds, you ſhall know when it is ready to print by rowling a little vpon the backe of a ſpoone, and if you ſee it will ſtand and not runne downe print it, in like ſort you may make your Quodiniacke of Pippins, your Pippins will hold all the yeare. 21. To make printed Quodinacke of Quinces a ruby colour. Take two pounds of Quinces, pared and cut into small pieces, and put them into a posnet* with three pints of fair water, and so let them boil till they are tender, then into them a pound of sugar, and let it boil till the fruit fall to the bottom of the pan, let the liquor run through a strainer into a basin, and put it into a clean posnet, nd let it boil till it comes to the appropriate colour and thickness, then print it with your moulds (you shall know when it is ready to print by rolling a little upon the back of a spoon and if you see it will stand and not run down print it), and in like sort you may make your Qhoidnack of Pippins; your Pippins will hold all the year. To make Quodiniackes of Raſpiſes or Engliſh Coriants. Take Raſpiſes ripe and well coloured and put them in a diſh, and put them iiiij ſpoonfulls of roſe water, & mix them together with the backe of a ſpoone, then wring the lyquid ſubstance through a linnen cloth, ſeason it by your mouth with ſuger till it be ſweete ynough, then boyle it on a chafindiſh of coales in a diſh till it be reddy to print: then print it in your moulds and box it, and ſo keepe them. 22. To make Quodinacks of Raspberries or English Currants. Take ripe and well-coloured raspberries and put them in a dish, and put [to] them 5 spoonfuls of rose water, and mix them together with the back of a spoon. Then wring the liquid subatance through a linnen cloth, season it by your mouth with sugar until it is sweet enough, then boil it on a chafing-dish of coals in a dish until it be ready to print; then print it in your moulds and box it, and so keep them. Here endeth the conceits of Banqueting. Your mouldes muſt lie in water one night before you vſe them: and an houre before you print with them, take them out of the water. Here end the Banqueting Conceits Your moulds must lie in water [for] one night before you use them; and an hour before you use them for imprinting, take them out of the water. Notes: [*] Muskadine here refers to musk, which was used to flavour these comfits. You can use real musk, an animal secretion, which is used in perfumery but is very expensive. But you can also substitute ground musk mallow seeds that has the same flavour profile and it is something that the Stuarts themselves used as a cheaper alternative to musk. [*] ie a bevelled edge. [*] This is a pesudomedical term, with the first word derived from the Latin roots dia- (made of) and cydonium (quince). Thus this is 'simply made, from quinces'. In other cookbooks of the time, this confection is also called 'A Decoction of Quinces'. [*] A pipkin is an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. It has a handle and three feet. Late medieval and postmedieval pipkins had a hollow handle in order to insert a stick in it for manipulation. (for more information and picture see the Pipkin information page). [*] The word leach here is derived from the Middle English leche, which itself is derived form the Old French word for milk (and is itself related to the Welsh llaeth [milk]). It was originally used for all milk-based dishes, referring to the milk itself. Later it came to refer to dishes of set milk, originally custards, but then set jellies, as here. [*] Isinglass is a gelatine derived from the swim bladders of fish. The modern equivalent would be leaf gelatine. [*] A quodiniack is a quince paste made from quince juice, also known as quiddony, condiniak etc. The name has become detached from its original meaning and can be used to refer to a thick paste made from any extracted fruit juice. [*] A posnet (also known as possinet) is a small basin or skillet for boiling or drying. [*] The name here is derived from the Latin and can be translated as 'little twice-baked cakes' ie biscuitlets in modern parlance. [*] This is amulum, wheat starch, which has been used in European baking since at least Roman times. Today we would use cornflour (cornstarch) but prior to Victorian times, amulum would always have been employed. [*] The Lady Day refers to the dat of the virgin Mary, 25th March. This being the liturgical New Year. But, in Britain, the calendar New Year, from at least the late 14th Century, New Year's Day was celebrated on 1 January as part of Yule. Thus the time between the Lady days would have been 2nd Januart to 24th March. [*] lignum aloes, also known as agarwood or oodh (or just agar) is a dark resinous heartwood that forms in Aquilaria and Gyrinops[1] trees (large evergreens native to southeast Asia) when they become infected with a type of mold. Prior to infection, the heartwood is relatively light and pale coloured; however, as the infection progresses, the tree produces a dark aromatic resin in response to the attack, which results in a very dense, dark, resin embedded heartwood. The resin embedded wood is commonly called gaharu, jinko, aloeswood, agarwood, or oud (not to be confused with 'Bakhoor') and is valued in many cultures for its distinctive fragrance, and thus is used for incense and perfumes. [*] Aromaticum is the old alchemical name (and the later perfumer's name) for cloves, literally the dried flower buds of Caryophyllus aromaticus (it can also refer to clove oil). [*] This is the same stage that we would use today for boiled sweets. [*] Aromaticum rosatum is a medicinal powder made of red roses, liquorice, aloeswood, yellowheart, cinnamon, cloves, mace, gum, tragacanth, nutmegs, cardamoms, galangals, spikenard, ambergris, and musk mixed together. It was chiefly prescribed in cordial and cephalic boles and electuaries, to strengthen the stomach and head. [*] This is based on an 8th century tonic that included raw silk, apple juice, ground pearls, musk, ambergris, gold leaf, rose water, cinnamon, sugar and honey. In pre-modern medicine, it was ranked among the best cardiacs, and was frequently used for the palpitation of the heart, or syncope, sometimes for smallpox and measles and a general restorative. [*] A charger is a large, silvered pie plate that was a staple of Elizabethan households. [*] ie stick a strip of marchpane about 2cm tall around the outside to form a lip. [*] This is a classic sugar confection made since the Middle Ages. Manus Christi was also a term used to indicate a sugar boiling temperature and you will find many recipes that call for sugar to be boiled to Manus Christi height. Manus Christi seems to have evolved as a medicinal confection in the Middle ages, hence the rosewater with ambergris and ground pearls. Later, in Elizabethan times Manus Christi became sugar confections coated in gold leaf. Theories vary about the temperature implied by Manus Christi (some believe it to be 102°C, but I think this is too low and you would not have a proper candy. Pesonally I believe it to be 112°C.) [*] A coffin is the Medieval name for a standing pie shell, typically made with either thick pastry or a hot water crust. The name here suggests that it's a shell of sugar plate indended to be filled with the batter made here. [*] The usual customary measurement of flour, equivalent to 8 quarts, or about 6.3kg (depending on how dry and old the flour was). [*] Cipres: this is probably the Henna plant, Lawsonia inermis whose ground aromatic bark was much used in the perfume trade. [*] Callamus: (also known as Calamus) this is the ground and dried root of sweet sedge (sweet flag) Acorus calamus. [*] Benzoin: Benzoin resin, also known as styrax resin is a balsamic resin obtained from the bark of several species of trees in the genus Styrax. It is used in perfumes, some kinds of incense, as a flavoring, and medicine. [*] Storax is the resinous exudate of the tree Liquidambar orientalis (commonly called oriental sweetgum or Turkish sweetgum), occasionally used in incense or as an aromatic fixative in perfumery. [*] Eringo, this is the sea holly, Eryngium maritimum. [*] Saterion, represents the edible tubers of several orchids. Today substitute Orchis mascula (early purple orchid) which gives us salep powder used in making drinks and ice-creams. [*] Yes, these are cockerel testicles. They were believed to be a very good aphrodisiac during Elizabethan and early Stuart times. [*] These are the seeds of the red deadnettle Lamium purpureum [*] These are the seeds of ribwort plantain Plantago lanceolata which contain a thickening agent. [*] Scincus marinus. Though this is described as a 'fish' it's actually a lizard, the aquatic skink (Scincus scincus). This has been used as a base for pharmaceuticals and perfumes for centuries. [*] Cantarids: This is a variant spelling of antharides, the spanish fly, an emerald-green beetle in the family Meloidae, Lytta vesicatoria [*] Diastersion: This is a prepared medicine. Culpepper's herbal gives the following recipe for it: Diasatyrion College : Take of Satyrion roots three ounces, Dates, bitter Almonds, Indian Nuts, Pine nuts, Festick nuts, green Ginger, Eringo roots preserved, of each one ounce, Ginger, Cloves, Galanga, Pepper long and black, of each three drams, Ambergris one scruple, Musk two scruples, Penins four ounces, Cinnamon, Saffron, of each half an ounce, Malaga Wine three ounces, Nutmegs, Mace, Grains of Paradise, of each two drams, Ash-tree keys, the belly and loins of Scinks, Borax, Benjamin, of each three drams, wood of Aloes, Cardamoms, of each two drams, the seeds of Nettles and Onions, the roots of Avens, of each a dram and a half, with two pounds and an half of Syrup of green Ginger, make them into an electuary according to art." [*] This is a face wash which would act to tighten the skin. The white mercury (which is toxic) would give the complextion a pale aspect. White lead (another toxic compound) was used in a similar fashion). This is definitely one recipe YOU SHOULD NEVER TRY.

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