Renaissance Candy Recipes

These Renaissance Candy Recipes Make Authentic Suckets And Sugar Plate

To candy Suckets of Oranges, Lemons, Citrons, and Angelica

Take, and boil them in fair water tender, and fhift them in three boilings, fix or feven times, to take away their bitternefs, then put them into as much fugar as will cover them, and fo let them boil a walm or two, then take them out, and dry them in a warm oven as hot as Manchet, and being dry, boil the Sugar to a Candy height, and fo caft your Oranges into the hot Sugar, and take them out again fuddenly and then lay them upon a lettice of wier on the bottom of a fieve in a warm oven after the bread is drawn, ftill warming the Oven till it be dry, and they will be well candied.

To candy Grapes, Cherries or Barberries

Take any of thefe fruits, and ftrew fine fifted fugar on them, as you do flower on frying fifh, lay them on a lettice of wier in a deep earthen pan, and put them into an Oven as hot as for Manchet; then take them out, and turn them, and fugar them again, and fprinkle a little Rofe-water on them, pour the fyrup forth as it comes from them, thus turning and fugaring them till they be almoft dry, then take them out of the earthen pan, and lay them on a lettice of wier upon two billets of Wood in a warm Oven, after the bread is drawn, till they by dry and well candied.

The Spanifh Candy

Warning: Before making this early Spanish candy recipe, make sure the flowers are edible and 100% pesticide free.

Take any fort of Flowers well picked and beaten in a Mortar, and put them into a Syrup, fo much as the Flowers will ftain, boil them, and ftir them till you fee it will turn Sugar again, then pour it upon a wet trencher, and when it is cold cut it into Lozenges, and that which remaineth in the bottom of the Pofnet fcrape it clean out, and beat it and fearfe it, then work it with fome Gum Dragon fteeped in Rofewater and a little Ambergreece, fo make it into what fhape you pleafe, and dry it.

To make Sugar Plate

Take a little Gum-Dragon laid in fteep in Rofewater till it be like Starch, then beat it in a Mortar with fome fearced Sugar till it come to a perfect Pafte, then mould it with Sugar, and make it into what form you pleafe, and colour fome of them, lay them in a warm place, and they will dry of themfelves.

To make Artificial Walnuts

Take fome of your Sugar Plate, print it in a Mould fit for a Walnut Kernel, yellow it over with a little Saffron, then take fearced Cinamon and Sugar, as much of the one as the other, work it in Pafte with fome Rofewater, wherein Gum Dragon hath been fteeped, and print it in a Mould for a Walnut fhell, and when they are dry, clofe them together over the fhell with a little of the Gum water.

To craft all kinds of fhapes, what you pleafe, and to colour them

Modern candy molds can easily be purchased online.

Take half a pound of refined Sugar, boil it to a Candy height with as much Rofewater as will melt it, then take moulds made of Alabafter, and lay them in water one hour before you put in the hot Sugar, then when you have put in your Sugar turn the mould about in your hand till it be cool, then take it out of the mould, and colour it, according to the nature of the Fruit you would have it refemble.

"Her teeth are very yellow and unequal, compared with what they were formerly, so they say, and on the left side less than on the right. Many of them are missing so that one cannot understand her easily when she speaks quickly."