33 - To candie Nutmegs or Ginger with an hard rock candy
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This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "33 - To candie Nutmegs or Ginger with an hard rock candy". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

33 - To candie Nutmegs or Ginger with an hard rock candy. Take one pound of fine sugar, and eight spoonfuls of Rose-water, and the weight of six pence of Gum Arabique, that is cleere: boyle them together to such an height, as that, dropping some thereof out of a spoon, the sirup doe rope and runne into the smallnesse of an haire: then put it into an earthen pipkin; wherein place your Nutmegs, Ginger, or such like: then stop it close with a sawcer, and lute it well with clay, that not aire may enter: then keepe it in a hot place three weeks, and it will candy hard. you must breake your pot with a hammer, for otherwise you cannot get out your candy. You may also candy Orenges or Lemmons in like sort, if you please.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:33>. Accessed on February 23, 2020, 10:43 am.

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