Wellcome Collection: English Recipe Book, 18th century (MS6956)

To Make Custurds

Take 2 Quarte[]s of Creame & put it into a brase pan or stue pan over the fir to boyle & put it in some whole Cynnamon & mace a little Nutmeg soe when it boyles take it of the fire & let it be cold then beate it up 14 eggs all the yolks & half the whites then put to them some suger & rose water then sett all this to the Cream then strain it all through a siffe or strainer soe fill yoer crust with it & so bake them

To make Rice milk Pudding

Take a pound of rice & wash them & pick & boyle them in new milk then take them of the fire & set them to coole then take a pound of currants & wash them & pick them & take a pound of beef suet sreed smal & nutmeg cloves & mace & ginger & cinnamon & a little rose water & a glass of sack & some suger & some fresh butter 15 eggs soe mix all this together & put puff paist over & under it & bake it on hour & scrap suger one it & send it ---- m

For Sore Eye

take rotton aples and still in a cold still wash your eyes with the water it purges and cleneth them

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To Make Angelet Cheese:

Take a galland of new milk & quart of creame, warm the Creame & put it together & so put about a spoonfull of renet into it let not the creame be ^so hot when it is come set the vate upon a trencher having laid a clean cloth upon the trencher first, do not break the curd at all but with a little dish put it in the vate putting a cloth in the vate till it sinks which will be an hour after it is all in then lay a foller then gently turn it three times a day the first turning 1 pound weight upon the foller the second turn 2 pound the last 3 pound, the fourth day make a brine that will bear an egg then slip the cheese out of the vate into the brine then keep it down with yoer finger half an hour then set it in a Sunny windo covering it with a dry as Cloth & turn it twice a day and then let it dry as other Cheeses. How to pickle Purslin

Gather youer Purslin cut of the leaves cut it in pie=ces throw thye bigest from the least take some water and salt & boyle it in, then put it in a sife then boyle the smaler by it self till it is tender for the pickle one part water & vinegar whole peper cloves & mace & a little lump of alum:

Elizabeth Smith Her Book

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To pickle Coucumbers Mr. freman yay

Set them apurgin 5 days 9 day for big wons halef fare water and halef the brine as the lay a prgin in; put it in a cettel to gether then Let them simer half a quarter of an our take them up in a sive then Let them be cold take 2 parts of that licker as the ware simbered in and one part uinegar take it and boyl it and when it is cold but the coucumber take a litel dil a litel feniel a few bay leaves cloves and mase pepor and ginger a hole lump of alum

A metson to cuer the piels

take of the best soundest Corcke you can get and burn it to pouder then take the ointment poluhume and make it into a oyntment when it is inward the ointment must be don upon a candel or a cloth with the oyntment aplyed to the plase will doo