Wellcome Collection: Cookery-books: 18th cent. (MS1810)

60 To Make Mead the best way

Take 4 pund of Hony to 1 gallon of Apple juice & boil it the same as Mead,

To make a bake'd Apple pudden

Take 3 quarters of a pound of [sharn] Apple Sead E'm & pulp them, take Eight Eggs half the whites half a Pound sugar sugar the juice of one Lemon & peal grate'd put to it half a pound of Butter Melted & a sheet of puff past under it ,

To Coller Beef

Take the thin flank clear of the inside skin take out all the gristles, take a quarter of a pound of salt peter beat it fine, & mix it with as much common salt as will sack it very Well let it lye a fortnight turning it Every Day, & Rubing it very well, then take it out of the Brine & wash it very well & dry it with a Cloath, Take a good Handfull of parsly, some sage & Thyme chop altogether very small Nutmeg grated & Mix,d together & strew it over the Inside of the Beef, then Role it up very hard & Tye it with Tape all over, put in a Pot Cover it with Water with some whole pepper; Tye it down close & bake it with Houshold Bread

To Make Orange Cheese Cakes

Take half a Pound of Almonds Blanch'd, & beaten small with Rose Water, half of pound of sugar beaten fine 3/4 of a Pound of Butter Melted, & almost Cold again, Eight Yolks of Eggs well beat, the peal of a large sivil Orange boild till it is very Tender & the bitter almost out, beat it in a morter till its Tender, then mix all these together & beat it well, & put it in a Crust:

To make Bath wigs

Take 2 pound of flour, one pound butter rubed in very fine, 12 Eggs leave out 6 whites, 11 Spoonfuls of Cream & Eleven Spoonfuls of Yeast, mix these together very well, then beat it up with your Hand, Let it before the fire to Rise for a quarter of an Hour then strew Carraway seeds, drop them on Tin sheets set them in with white bread, a quarter of an hour bake

To Butter Quinces Make four Water Boil, & put in the Quinces, & keep them turn'd till they are soft & then take them out & peal them as quick as you can, mash them, & put to them Butter & Sugar:

61 To make a Sweet Pot

Take the Buds of Damask Roses, & pull them out of the green, & throw away all the seeds & green green, & if there is any of the Buds thick at the Bottom of the Rose cut it of, & put [none] of it in, then take Cloves, & Salt Petre & beat em' fine & put in your Pot, or Glass, some of it at the bottom, & then a layer of Roses, & then a Layer of the cloves & salt Petre till your Pot is quite full, tye it down for a month before you open it:

To make the British Herb Tobacco

Take Colts foot leaves, & wood Brittany flowers Eye bright, & Time, Sweet Marjorum, Rosemary & Lavender, put as much in weight of the Colts foot as you do of all the rest:

To make Grape Wine

To 3 pounds of grapes when pick'd, put one pound & half of six peny Sugar, & one Quart of Water Stamp the Grapes, & strain the juice from them then put the Husks in to the Water, & let them Stand 24 Hours, then Strain them of as dry as You can, put that Liquor to the Juice of the Grapes, you must put in some of the Sugar to the juice of the grapes when they are first straind of, & the remainder when the whole is mixe'd, you must let it stand one year in the Vessel, & then Bottle it:

Calves Foot Pudding

3 quarters of a pound of Calves feet, take out the brown & Fat, & chop it very Fine, the same quantity of suet, & the same of Currents, a little Sugar, a little Salt, A Spoonfull of Brandy, Sack, & orange flower, or Rose Water, 6 Eggs half the Whites a little Mace & Nutmeg; a very little grated [Potead] Boil this Quantity 5 Hours: & pour over it Butter Wine & Sugar:

62 To make Spunge Biskits

Take Eleven new laid Eggs, their weight in Loaf sugar finely beaten & sifted, & the weight of 7 in fine flour well dry'd before the fire, with the rind of a Lemon grated in to it; then break your Eggs, the yolks into one pan, the whites in to another, which must be whisk'd with a Strong Hand, Till never [leasing] till its as stiff as snow, the Yolks must be beat with a wooden pudding stirrer, & then put the sugar to them & keep them beating till the whites of the Eggs are ready; then put in to the Yolks & sugar, & beat it well Together; Then put in your flour by Degrees, & beat it well in, Butter your Tins which must be but half full, Your oven must be quick but not Scorching, a very little time bakes them, Dust a little Sugar over them when you put them in to the oven; as Ices them