A Boke of Gode Cookery Presents

To rough-Candie sprigs of Rosemarie

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

DESCRIPTION: Candied rosemary branches

To rough-Candie sprigs of Rosemarie.

Lay your Rosemarie branches one by one vpon a faire sheete of paper, then take Sugar-candie beaten smal like sparks of diamonds, and wet it in a little Rose-water in a silver spoone, and lay it as euen as you can vpon euery branch, and set them a drying a good way off from the fire, and in one houre they will be dry, then turne them, and candie the other side, and when both sides be throughly dry, box them & keepe them all the yeere: they wil appeare to the eye in their natural colour, and seeme to be couered with sparks of diamonds.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
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