A Boke of Gode Cookery Presents

To make Paste of Eringus rootes

PERIOD: England, 17th century | SOURCE: A Daily Exercise for Ladies and Gentlewomen, 1617 | CLASS: Authentic

DESCRIPTION: Sugar candies made of candied root, almonds, & pistachios


To make Paste of Eringus rootes.

Take halfe a pound of Eringus roots newly candied, the youngest that you can get, cut them in short pieces like dice, then stampe them in a mortar fine, blanch and beate into fine Paste a quarter of a pound of Iordane Almonds, take three spoonefuls of Damaske Rose-water, one spoonefull of Aqua Cúlestis, a graine of Muske, two graines of Amber-greece, a graine of Bezar stone, then take halfe a pound of Pistaceus (which being crackt and pild, will not be aboue an ounce & a halfe) when you haue taken off the husks, beat them fine, and put them to your Paste, beat all together in a faire Alabaster morter then beat the weight of your pulp in fine Sugar-candy, & put it to the pulp, and so beat it againe, then take it out and set it on a chafingdish of coales, and dry it, alwaies stirring it vntill you see it turn somwhat white and dry, then lay it in little lumps vpon white paper, & so dry in a Stoue, & keep it all the yeere.

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