searse

Take some paste of flowers, beat them to fine powder, and searse or sift them; then take some gum-dragon steeped in rose-water, beat it to a perfect paste in a marble mortar, then roul it thin, and lay one colour upon another in a long roul, roul them very thin, then cut them overthwart, and they will look of divers pretty colours like marble.

The accomplisht cook or, The art & mystery of cookery Robert May

Take Blossoms of Flowers, and beat them in a bowl-dish, and put them in as much clarified Sugar as may come to the colour of the cover, then boile them with stirring, till it is come to Sugar again; then beat it fine, and searse it, and so work it up to paste with a little Gum

A Queens Delight The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. W. M.

Take double refined sugar, sift it very small through a fine searse, then take the white of an egg, gum dragon, and rose-water, wet it, and beat it in a mortar till you are able to mould it, but wet it not to much at the first.

The accomplisht cook or, The art & mystery of cookery Robert May

Candy Syrup to them scalding hot, and let them stand all night, then lay them on plates, and searse sugar on them, and turn them every day, and scrape more sugar on them till they be dry.

A Queens Delight The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. W. M.

Sugar Candy, and a pound of Brick if you desire to make them red; but he did oftener make them white, and then instead of the Brick did take a pound of fine Alabaster; all this being thoroughly beaten and sifted through a fine searse the powder is then ready prepar'd to make up in a past which must be done as follows:

Customs and Fashions in Old New England Alice Morse Earle 1881

These were oblong, trencher-shaped bowls about eighteen inches long; across the trough ran lengthwise a stick or rod on which rested the sieve, searse, or temse, when flour was sifted into the trough.

Home Life in Colonial Days Alice Morse Earle 1881

Dry it gently in an oven, and beat it to subtle powder, and searse it.

The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby 1634

Then drain your liquor clear away from the Harts-horn through a fine searse, and let it stand until the next morning; Then if there be any fat upon it, pare it away, and likewise the settlings at the bottom.

The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby 1634

First take eight ounces of Ireos roots, also four ounces of Pomistone, and eight ounces of Cutle-bone, also eight ounces of Corral, and a pound of Brick if you desire to make them red; but he did oftener make them white, and then instead of the Brick did take a pound of fine Alabaster; all this being throughly beaten, and sifted through a fine searse, the powder is then ready prepared to make up in a paste, which must be done as follows.

A Queens Delight The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. W. M.

a fine Powder, and searse them; then take a Pint and two Ounces of

The School of Recreation (1684 edition) Or, The Gentlemans Tutor, to those Most Ingenious Exercises of Hunting, Racing, Hawking, Riding, Cock-fighting, Fowling, Fishing Robert Howlett