"Sweet meat of Apples. My Lady Barclay makes her fine Apple-gelly with slices of John apples. Sometimes she mingles a few pippins with the Johns to make the gelly. But she liketh best the Johns single and the colour is paler. You first fill the glass with slices round-wise cut, and then the Gelly is poured in to fill up the vacuities. The Gelly must be boiled to a good stiffness. Then when it is ready to take from the fire, you put in some juyce of Lemon, and of Orange too, if you like it, but these must not boil; yet it must stand a while upon the fire stewing in good heat, to have the juyces incorporate and penetrate well. You must also put in some Ambergreece, which doth exceeding well in this sweet-meat."
"Wheaten Flommery. In the West Country they make a kind of Flommery of wheat flower, which they judge to be more harty and pleasant then that of Oat-meal, thus; take half, or a quarter of a bushel of good Bran of the best wheat (which containeth the purest flower of it, though little, and is used to make starch), and in a great wooden bowl or pail, let it soak with cold water upon it three or four days. Then strain out the milky water from it, and boil it up to a gelly or like starch. Which you may season with Sugar and Rose or Orange-flower-water and let it stand till it be cold, and gellied. Then eat it with white or Rhenish-wine, or Cream, or Milk, or Ale."
"A Flomery Caudle. When Flomery is made and cold, you may make a pleasant and wholesome caudle of it by taking some lumps and spoonfuls of it, and boil it with Ale and White wine, then sweeten it to your taste with Sugar. There will remain in the Caudle some lumps of the congealed flomery which are not ungrateful."
"Conserve of Red Roses. Doctor Glisson makes his Conserve of red Roses thus: Boil gently a pound of red Rose-leaves (well picked, and the nails cut off) in about a pint and a half (or a little more, as by discretion you shall judge fit, after having done it once; the Doctor's Apothecary takes two pints) of Spring water; till the water have drawn out all the Tincture of the Roses into itself, and that the leaves be very tender, and look pale like Linnen; which may be in a good half hour, or an hour, keeping the pot covered whiles it boileth. Then pour the tincted Liquor from the pale leaves (strain it out, pressing it gently, so that you may have Liquor enough to dissolve your Sugar) and set it upon the fire by itself to boil, putting into it a pound of pure double refined Sugar in small Powder; which as soon as it is dissolved, put into it a second pound, then a third, lastly a fourth, so that you have four pounds of sugar to every pound of Rose-leaves. (The Apothecary useth to put all the four pounds into the Liquor altogether at once.) Boil these four pounds of Sugar with the tincted Liquor, till it be a high Syrup, very near a candy height (as high as it can be not to flake or candy). Then put the pale Rose-leaves into this high Syrup, as it yet standeth upon the fire, or immediately upon the taking it off the fire. But presently take it from the fire, and stir them exceeding well together, to mix them uniformly; then let them stand till they be cold, then pot them up. If you put your Conserve into pots whiles it is yet thoroughly warm, and leave them uncovered some days, putting them in the hot Sun or stove, there will grow a fine candy on the top, which will preserve the conserve without paper upon it, from moulding, till you break the candied crust to take out some of the conserve.