33 - To candie Nutmegs or Ginger with an hard rock candy
Prepared for [event name] on [date]
by [name]


Introduction
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
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

nutmeg
ginger
sugar
roses
venison
rabbit
seafood
oranges
lemons


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:33>. Accessed on October 19, 2019, 6:36 am.




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