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

[have] / must put much of the best sugar into it / made into clear syrup / but boiled until thick / and stir it then together / and let it boil together / until it is of proper thickness / then pour it into glasses or boxes.

How one shall candy orange-peels.

One shall cut the white from the inside of the orange-peels out somewhat / and then boil in water until they are tender / and change the water two or three times / so that the bitterness may perish / then put honey on the fire / and to each measure or pint a small glass of wine / let it boil so for one hour / that it be thick like syrup / boil then the peels in it / and add ginger / cloves / cinnamon etc. according to your wish. The peels must again be somewhat dried first / before one boils them in the honey.

How one shall make very good verjuice.

Take ten or twelve pots of new Verjuys sour grape juice / boil it in a new earthenware pot / on a coal fire without flame / and skim it well clean / thereafter let it become cold in the pot / and put a handful of salt into it / put it then in a glass / or small barrel / that is not watery / it shall be good verjuice / and remain so / principally when one puts a spoon of oil on the glass or barrel. This verjuice gets a taste / as if it were made from lemons / so that one may use the same the whole year through / for vinegar on the salad.

How one shall candy green walnuts, or keep them in preserve.

Pluck the walnuts before they get shells that are hard / stick them two or three times crosswise through with a pin / and lay them in clean water five or six days long / every day fresh water / then you shall let them boil for a while in clean water / and pour it off / let them lie again in clean cold water / do this three days one after the other / the third day let them boil / until they are tender / so that they fall from a large pin / when one sticks it into them / then you shall take long pieces of cinnamon / thinly sliced / which stick crosswise through / also ginger / make then syrup that is not very thick / let them boil well heartily in it / let then the walnuts drain / and boil the syrup until it is well thick / and spins on the finger / and pour it onto the walnuts not very hot at first. Do this eight or nine days / always pouring some hotter onto them: then stick into each walnut two or three cloves / and boil them up with the syrup / until it is of proper thickness. If it pleases you / one may also put scented water in it / and let it boil up again / thus one may keep them.

How one makes conserve of roses.

Take fresh picked red roses / on which there are no withered leaves / cut the bottom white or heart off / pound them in a mortar / to one pound of roses two pounds of sugar.