To Make Rasberry Cakes
Take Rasberries, and put them into a Gallipot, cover them close, and set them into a skillet of water, and let them boil till they are all to mash, then rub them through a strainer of Cushion Canvas, put the liquor into a silver bason, and set it upon a very quick fire; and put into it one handful or two of whole Rasberries, according to the quantity of your liquor; and as you shall like to have seeds in your paste: Thus let it boyl very fast till it be thick; and continually stir, lest it burn; then take two silver dishes that are of a weight, and put them into your scales, in the one put the Raspiss stuffe, and in the other double refined Sugar finely beaten, as much as the weight of Raspiss stuff; then put as much water to the sugar as will melt it, set it upon the fire, and let it boil till it be very high candied, then take it from the fire, and put your Raspiss stuff into it; and when your Sugar and Rasberries are very well mixt together, and the sugar well melted from about the dish, (which if it will not do from the fire, set it on again) but let it not boil in any case; when it is pretty cool, lay it by spoonfuls in places, and put it into your stuff, keeping temperate fire to it twice a day till it be candied that will turn them, joyn two of the pieces together, to make the cakes the thicker.