Clear Cakes of Quinces, or Apricocks
Take 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.