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

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To make French Bread or rolls

{(N^o.19)} Break one Egg into a pound of Flower A little ale yeast, and some salt, then make it Light with milk & water just warm, & set it by the fire to rise then make it into Loaves & rolls, bake it 1/2 an Hour, when it is cold, rasp of the out side & then it is fitt.

To Make Clary wine

{(N^o.20)} Take ten Gallons of water, put to it 25pounds of Loaf sugar, the whites of ten Eggs, Boil it one Hour, Suming it well, then put it in a tub till almost cold, then take 1/2 a Bushel of Clary in Blossom tops & small leaves together, & put Them into a Barrel, with six spoonfulls of yeast, then put in the Liquor stir it Often till it hath done working. then stop it up Close for 3 months, till it is Clear, you may Allow a Quarte of water for the Scuming.

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Harts horn Jelly

{(N^o.21) }Take 1/2pound of harts Horn, & put it into an Earthen pan, with two Quarts of Spring water, cover it close and sett it in the Oven all night, then strain it into a clean pipkin, with 1/2 pint of Renish wine, 1/2pound of Double refin'd sugar, the juce of 3 or 4 Lemmons, with a few Blades of mace, the whites of 4 or 5 Eggs well beat, let it simmer over the fire, and mix it that it doth not curdle, then stir it well together on the fire, run it through a napkin and turn it up again till it is clear

To Stew Cucumbers

{(N^o.22)} Take 12 cucumbers pare them, and slice them as thick as a crown peice, & put them to drain, & then dry them in a coarse cloth flower them and fry them brown in Butter, pour out the fat, then put to them some Gravy & a Little claret, some pepper and mace & cloves, & let them stew a little, then roll a bit of Butter in Flower & Toss them up season with salt, & you may Add a little mushroom Pickle

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