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How To Purifie And Prepare Honnye And sugar For To Confite citrons And All Other fruites.

This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

How to purifie and prepare Honnye and Sugar for to confite citrons and all other fruites.. TAke euery time ten pound of hony, the white of twelue new laid egges, and take away the froth of them, beate them wel together with a stick, and six glasses of fair fresh water, then put them into the honny, and boyle them in a pot with moderate fire the space of a quarter of an hower or lesse, then take them from the fire skimming them well.


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