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To Make A Condonack.

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"

To make a condonack.. TAke Quinces and pare the[n], take out the cores, and séeth them in fair water vntil they break, the[n] strain them through a fine strainer, and for eight pound of the said strained quinces, you must put in 3. pound of Suger, and mingle it together in a vessel, and boile them en the fire alwaies stirring it vntil it be sodden which you may perceiue, for that it will no longer cleaue to the vessel, but you may stà„p muske in powder, you may also ad spice to it, as Ginger, Sinamon, Cloues, and Nutmegges, as much as you think méet, boyling the muske with a litle Uineger, then with a broad slice of wood spread of this confection vpon a table, which must be first strewed with Suger, and there make what proportion you wil, and set it in the sunne vntil it be drye, and when it hath stood a while turn it vpsidown, making alwaies a bed of Suger, both vnder and aboue, and turne them still, and drye them in the sunne vntill they haue gotten a crust. In like maner you may dresse Peares, Peaches, Damsins, and other fruites.


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