Koock-boeck oft Familieren kevken-boeck : leerende hoe datmen alderhande vleesch, vogelen, ...

[conne]ction / that they may boil well / add the kriecken sour cherries to it / and let them boil for so long over a coal fire / until they are enough / while always keeping so much syrup / that they may remain covered: this is done according to discretion based on the quantity.

How one shall candy pears.

Take of the best pears that are not juicy / peel them and pierce them through with a small penknife twice or three times crosswise / and lay them in clean water / and then let them boil up once in clean water / then you shall clarify sugar / in which there is more water than sugar / in which you shall boil them again / so long until they are so tender / that when one pricks them with a bodkin or skewer they fall off again / then let them stand in that sugar-water / until it spins a test of syrup consistency where a droplet forms a thread between fingers / then let the pears drain well / and ensure that you have enough syrup to cover the pears with / and boil them every day for six or seven days long / letting the pears drain always / and pouring the syrup always hot on them again / until you see that the pears are well candied through and clear: then you shall boil the syrup until it spins well and thick on the finger / let the syrup boil well through with the pears / then take the pears out / and let the syrup boil / and add scented water to it / according to your quantity / and let them thereafter boil again / until the syrup is of proper thickness / then add the pears to it / and let it boil up once together / then put them in pots or

little barrels / for they are perfected into sucade candied fruit/peel. This is / to tell the truth / somewhat costly / and I fear that you will understand me immediately at first / and accuse me / that I have not kept my promise / but I pray you to excuse me. This is done for the love of some young women / who like to waste: also when one would have need of many candied pears / they cost incomparably less / made at home / than bought at the Confectioner. Thus you may make all kinds of preserves.

How one makes beautiful marmalade.

Take quinces / peel them / and take the core out and the seeds / cut them into quarters / take of the best sugar / to one pound of quinces one pound of sugar or more / according to how good you desire them / make syrup of it that is thin / let the peeled quinces boil in it / until they are well tender / then rub them well into small pieces with wooden spoons / and let them boil until it is of proper thickness / that when one lays or pours it on a tin plate / the moisture goes off / then pour it into boxes.

How one makes redcurrant jelly.

Take redcurrants that are well ripe / pluck them from the little stems / and set them in a pot to boil / on a coal fire / cover it well / so that they do not burn / then pass them through a sieve / and according to whether you want them sweet or good