{"product_id":"2940013090804","title":"A Book of Fruits and Flowers","description":"A BOOK OF Fruits \u0026amp; Flowers\u003cbr\u003e\u003cbr\u003eSHEWING\u003cbr\u003e\u003cbr\u003eThe Nature and Use of them, either for Meat or Medicine.\u003cbr\u003e\u003cbr\u003eAS ALSO:\u003cbr\u003e\u003cbr\u003eTo Preserve, Conserve, Candy, and in Wedges,\u003cbr\u003eor Dry them. To make Powders, Civet bagges,\u003cbr\u003eall sorts of Sugar-works, turn'd works in Sugar,\u003cbr\u003eHollow, or Frutages; and to Pickell them.\u003cbr\u003eAnd for Meat.\u003cbr\u003e\u003cbr\u003eTo make Pyes, Biscat, Maid Dishes, Marchpanes, Leeches,\u003cbr\u003eand Snow, Craknels, Caudels, Cakes, Broths, Fritter-stuffe,\u003cbr\u003ePuddings, Tarts, Syrupes, and Sallets.\u003cbr\u003eFor Medicines.\u003cbr\u003e\u003cbr\u003eTo make all sorts of Poultisses, and Serecloaths for any member\u003cbr\u003eswell'd or inflamed, Ointments, Waters for all Wounds, and Cancers, Salves\u003cbr\u003efor Aches, to take the Ague out of any place Burning or Scalding;\u003cbr\u003eFor the stopping of suddain Bleeding, curing the Piles,\u003cbr\u003eUlcers, Ruptures, Coughs, Consumptions, and killing\u003cbr\u003eof Warts, to dissolve the Stone, killing the\u003cbr\u003eRing-worme, Emroids, and Dropsie,\u003cbr\u003ePaine in the Ears and Teeth,\u003cbr\u003eDeafnesse.\u003cbr\u003e\u003cbr\u003eYou have to realize that medical use due to this book is at your won risk and publisher is not responsible for any harm caused by using of any therapy from this book.\u003cbr\u003e\u003cbr\u003e3 RECIPES\u003cbr\u003e\u003cbr\u003eTo make Quince Cakes.\u003cbr\u003e\u003cbr\u003ePrepare your Quinces, and take the just weight of them in Sugar, beaten finely, and searcing halfe of it, then of the rest make a Syrupe, using the ordinary proportion of a pint of water to a pound of Sugar, let your Quinces be well beaten, and when the Syrupe is cand height, put in your Quince, and boyle it to a past, keeping it with continuall stirring, then work it up with the beaten Sugar which you reserved, and these Cakes will tast well of the Quinces.\u003cbr\u003e\u003cbr\u003eTo make the best white Puddings.\u003cbr\u003e\u003cbr\u003eTake a pound of Almonds, blanch them, putting in a little Milk sometime to them in the stamping, then put to them three handfulls of fine Flower, or as much grated bread first baked in an Oven, six Eggs well beaten, a good deale of marrow cut in little pieces, season them with Nutmeg and Sugar, three spoonfulls of Rose-water, and a little Salt; temper them all together, with as much Cream as will serve to wet or mingle them; and so fill them up.\u003cbr\u003e\u003cbr\u003eClear Cakes of Quinces, or Apricocks.\u003cbr\u003e\u003cbr\u003eTake of the best Sugar finely beaten and searced, one pound, to a pound of Quinces, or Apricocks, set your Sugar upon a chafin-dish of coales, and dry it above halfe an houre, then cooling it, stir into it a little Musk and Ambergreese finely beaten, and powdered, then pare your Quinces, and boyle them in faire water whole, till they be tender and not covering them for so they will be white; then take them, and scrape off all the Quince to the coare, into a silver dish, and boyle it therein till it grow dry, which you shall perceive by the rising of it up, when it is thus well dryed, take it off, let it coole, and strew on the Sugar, letting some other to strew it, till it be all throughly wrought in, then lay it out on glasses, plates, or prints of Flowers, or letters, an inch thick, or lesse as you please.","brand":"Ladislav Deczi","offers":[{"title":"Default Title","offer_id":47082209083632,"sku":"2940013090804","price":3.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940013090804_p0.jpg?v=1763576439","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940013090804","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}