蜜煎冬瓜
蜜煎冬瓜
。取經霜老冬瓜，去靑皮，內白，切作片子，沸湯淖過，候冷，以石灰湯浸四宿，去灰水，同蜜半盞，於砂銚内𤎅熟，下冬瓜片女，煎四五沸，去蜜水，別入蜜一大盞同𤎅，候冬瓜色㣲黃爲度，入磁噐內收貯，候極冷，方可蓋覆。
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Text and scans: Shidian Guji (Peking University – ByteDance open ancient texts). Edition details are given per book. Shidian Guji
