Hugh Plat's A. The Art of Preserving

Welcome to FabulousFusionFood's Delights for Ladies and Modern Redaction Recipes, Table of Contents — This represents the full table of contents from Hugh Plat's 1608 volume, Delights for Ladies. Here you will find the original table of contents as well as a text facsimile of the original table of contents of Hugh Plat's book. I have used a special font to present the recipes in as close a form to the original as possible as well as side-by-side updates of the text to modern English orthography. I am also working on providing modern redactions for each and every recipe presented here. Enjoy...

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You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

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Delights for Ladies: Table of Contents

THE TABLE

A

ANula Campana rootes, preſerued Almonds in Leach Almond butter to make Almonds into gelly Alliger diſtilled Apples kept drie all the yeare Aqua rubea Aqua compoſita of D. Steuens Artichokes kept long.

a,1 a,27 a,57 a,58 b,16 a,47 b,7 b,8 a,69

B

BAgs ſweet to lie amongſt linnē, Ball to take out ſtaines Ball to waſh with Balme water Beefe roaſted kept long Beefe powdred kept longe without charge Beefe freſh at the ſea Beautie for the face Bisket bread, or French bisket Bisket called prince bisket Bisket called biskettello Bloud of hearbs Borage candied, Botling of beere truelie Bottles muſtie helped Bottle ale moſt excellent Brawne to eate tender and delicat Broome capers preſerued Broyling without ſmoke Bruiſe helped Butter taſting of ſpice or flowers,

d,38 d,3 d,8 b,5 c,18 c,19 c,20 d,7.14 a,19 a,20 a,21 b,22 a,11 c,27 c,28 c,32 c,13 a,37 c,26 d,24 c,21

C

CAkes ſweete without ſpice or ſugar Candying of flowers, Candying in rocke candie Candying of Orenge piles, Candles for Ladies tables Candles hanging in the aire Capers of broome preſerued Capon boyled in white broth Caſting in ſugar plat Caſting of ſugar in party moulds, Caſting and moulding of fruit Cheries preſerued Cherie pulp kept drie al the yeere, Cheries dryed in the ſunne. Cheeſe extraordinarie Cheſnuts kept long Chilblanes helped Chine of veale or chicken boyled. Cinamon water Collis white and like gellie Comfits of all ſorts Conſerue of Prunes or dāſons Conſerue of ſtrawberies Cowſlep paſte. Cowſlep water or vinegar of the color of the cowſlep Crayfiſh kept long Creame clowted.

a,60 a,9.53, a,33.42 a,35 c,39 c,40 a,37 c,5 a,13 a,43 a,44 a,8 a,45 a,46, c,22 a,73 d,15 c,10 b,10 a,55 a,54 a,50,52 a,51 a,40 34 c,31 c,23

D

DAmaske powder Damſons in marmelade Damſon pulpe kept all the yeare. Damſons in conſerue Dentifrices for the teeth, Diſtillation of hearbs in a new maner Drying of fruites in the ſun

d,19 a,31 a,45 a,50,52 d,26 b,11 a,46

E

EGlantine water Eringo rootes preſerued Extra of vegetables

b,20 a,1 b,19

F

FAce ſpotted or freckled to help, Face made faire Face full of heate, helped Face kept white and cleare Fiſh into paſte Fiſh fried kept long Flies kept from oile peeces, Flounder boiled on the French faſhiō Flowers preſerued Flowers candied Flowers in rocke candie Flowers dried without wrinkling, Fruit preſerued Fruit how to mould and caſt Fruit kept drie all the yeare,

d,6 d,7,14 d,11,16,17,18,19,20,21 d,12 c,14 c,24 c,30 c,3 a,7 a,9,11 a,42 a, 63 a,8 a,44 a,45,46,47,a,70

G

GElly cryſtalline Gelly of fruits Gelly of Almonds Gillowflowers kept long Gillowflowers preſerued Gillowflower water Gingerbread Gingerbread drie Ginger in rocke candie Ginger greene in ſirup Ginger candied Gloues to perfume Gooſeberries preſerued Grapes growing all the yeere Grapes kept till Eaſter

a,26 a,29 a,58 a,61 a,7 b,20 a,22 a,23 a,33,42 a,49 a,53 d,34 a,8 a,62 a,64

H

HAndwater excellent Hands ſtained to helpe Hands freckled to helpe Hand water of Scotland Haſell nuts kept long Haire blacke altered Haire made yellow Herbs diſtilled in a new manner, Hearbs to yeeld ſalt Hearbes to yeeld bloud Honey to yeeld ſpirit

d,2,28 d,5 d.6 b,21 a,72 d,30,37 d,36 b,11 b,12 b,22 b,13

I

IRiſh Aqua vitæ. Iſop diſtilled in a new manner Iuyce of Orenges or lemmons kept all the yeare. Iumbolds to make

b,9 b,11 c,35 a,16

L

Larkes to boyle. Lauender diſtilled in a newe manner Leach of Almons Leach Leg of mutton boyled after the French faſhion Lemmons in Marmelade Lemmon moulded and caſt Lemmon iuice kept all the yeere Lettuce in ſucket Liquerice paſte Lobſters kept long

c,4 b,11 a,27 a,59 c,7 a,41 a,44 c,35 a,32 a,40 c,31

M

MAce in rock candie. Mallard to boyle Marchpane paſte Marigolds preſerued Marigolds candied Marigold paſte Marmelade of Quinces or Damſons Maydewe clarified Morphew helped Mulberies in gellie Muske ſugar Muſtard meale Muſtineſſe helped or preuented in waters

a,42 c,6 a,12,18 a,7 a,9,11 a,40 a,31 a,33 d,21,22 a,29 a,2 b,24

N

NVtmegs in rock candie, Nutmegs candied Nuts molded and caſt off Nuts kept long

a,33,42 a,53 a,44 a,72

O

ORenges preſerued, Orenge pilles candied Orenges in marmelade Orence molded and caſt off Orenge iuice kept all the yeere Oiſters kept long.

a,34 a,35 a,41 a,44 c,35 c,15

P

PAſte of flowers Paſte of Nouie Paſte to keep one moiſt Paſte called puft paſte Paſte ſhort without butter Paſte of Genua of Quinces Paſte of fiſh Peare molded and caſt off Peares kept drie Perfumes delicate, and ſodainly made Perfumin of gloues Pickerel boiled on the frēch faſhiō, Pigions of ſugar paſte Pigions boyled with Rice Pig to ſowſe Pigs petitoes boyled after the French faſhion Plums preſerued Plums dreid in the ſunne Pomander to make Pomander renewed Pomatū moſt excellēt for the face, Pomgranats kept long Preſeruing of Roots Preſeruing of Cowcumbers Prunes in conſerue Pulpe of fruite kept all the yeare,

a,14,40 a,15 a,17 a,24 a,25 a,30 c.14 a,44 a,47 d,31 d.34 c,3 a,10 c,9 c,1,2 c,8 a,8 a,46 d,4 d,32 d,13 a,68 a,1 a,36 a,50,52 a,45

Q

QVidinia of Quinces Quinces into paſt of Genua, Quinces in marmelade Quinces kept drie all the yeere Quinces kept long

a,28 a,30 a,31 a,47 a,67

R

RAbbets of ſugar paſte Raſpices in gelly Roots preſerued Roots candied Roſa ſolis to make Roſemarie flowers candied Roſeleaues to drie Roſe ſirup Roſes preſerued Roſes and Roſeleaues candied, Roſe paſte Roſes kept long Roſeleaues dried without wrinkles, Roſewater diſtilled at michaelmas, Roſewater diſtilled in a ſpeedy maner Roſes to yeeld a ſpirit Roſewater moſt excellent Roſewater, and yet the Roſeleaues not diſcoloured Roſewater and oyle drawne together, Roſewater of the colour of the Roſe Roſe vinegar of the colour of the Roſe Roſe vinegar made in a new manner,

a,10 a,29 a,1 a,53 b,6 a,9 a,6 a,5 a,7 a,9,11 a,40 a,61 a,63 b,14 b,15, b,17 b,18 b,23 b,25 c,34 c,34 c,43

S

SAlet oile purified and graced in taſt and ſmell Salmon kept long freſh Salt of hearbs Salt delicate for the table Sawſedges of Polonia Sirup of Violets Sirup of Roſes Sparrowes to boile Spirit of wine extraordinarie Spirit of wine ordinarie Spirits of ſpices Spirit of wine taſting of any vegetable Spirit of honey Spirit of hearbes and flowers Skinne white and cleare Sunburning helped, Stoue to ſweat in Strawberries in gelly Strawberies in conſerue Sucket of Lettuce ſtalkes Sucket of greene walnuts Sugar musket Sugar paſte for foule Sugar plate to caſt in Sugar plate of flowers Sugar plate to colour Sugar caſt in partie moulds Sugar ſmelling and taſting of the cloue or cynamon

c,36 c,16 b,12 c,18 c,14 a,4 a,5 c,4 b,1 b,2 b,3 b,4 b,13 b,17 d,3 d,12 d,27 a,29 a,51 a,32 a,49 a,2 a,10 a,13 a,14 a,38 a,43 a,71

T

TEale to boile Teeth kept white ind ſound Time diſtilled in a new manner Trofles for the ſea

c,6 d,10,25,26 b,11 a,39

V

VInegar diſtilled Vinegar to clarifie Violet ſirup, Violet paſte Violed water or vinegar of the colour of the violet, Vſquebath.

b,16 c,37 a,4 a,14,40 c,34 b,9

W

VVAfers to make Walnuts in ſucket Walnuts kept freſh long Wardens kept drie all the yeere, Waſhing water ſweet. Whites of egges broked ſpeedily, Widgen to boyle Wine taſting of wormwood made ſpeedily.

a,56 a,49 a,65,66 a,47 b,21,d,2,28,29 c,29 c,6 c,33

Y

Ytch helped

d,25

F I N I S.



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