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To Make Confections Of Mellons Or Pompones.


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 confections of Mellons or Pompones.. TAke what quantity of Mellons you think best, and take them before they be ripe, but let the[n] be good, and make as many cuts in the[n] as they be marked with quarters on euery side, and hauing mundified them and taken out the cores and curnels, and péeled the vtter rinde, steepe them in good Uineger, and leauing them so the space of ten daies, & when you haue taken them out, take other vineger and stéepe them a new againe other ten daies remouing and stirring them euery daye, then when time shalbetake them out, and put them in a course linnen cloth, drying and wiping them, and set the[n] in the ayre, the space of a day and a night, then boyle them in Hony, and by the space of x. daies giue them euery day a little boyling, leauing them alwaies in the Hony, and they must boile at euery boiling but one walm then take the peeces and put the[n] in a pot with pouder of cloues, Ginger and Nutmegges, and peeces of Sinnamon, thus doone, make one bed of the peeces of Mellons, and another of the spices, and then powre white Honnie vpon all in the said pots or vessels,

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