A Queens Delight
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About this book
Fruit, sugar and careful boiling fill the opening pages of this anonymous household recipe book, printed in London in 1671. Instructions explain how to preserve plums, grapes, quinces and apples, with attention to colour, clarity and the thickness of syrup. The middle excerpt turns to marmalades and fruit jellies, describing earthen pots, skillets, moulds and the test of a drop held on the back of a spoon.
The contents extend beyond the kitchen to scented powders, perfumes, distilled waters and traditional remedies. Recipes for biscuits, ornamental sweets and fruit wines share space with preparations associated with named ladies and physicians. For readers interested in early cooking and household history, the collection offers a close view of ingredients, utensils and practical language, as well as the connections between preserving food, making fragrances and caring for health.
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