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

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To Make curant wine

take ripe curants and strip them and mash them with your hands and hang it in flanell strainers tel it runs as much as it will Let it rune on shuger a pound to [goton?] put it in avesel Let it stand 10 days then botel it do not stop vesel in 2 days tost a hard crust and spred it with barm and put it in the vesel strain your liquer in the vesel throw a moslin rag

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A water for a hott Liver

Take a Pottle of butter milke a good handfull of Honey suckels as much Elder blossoms as much Temetory as much Planting Still these together in a cold still and let the parti drinke of it 5 or 6 spoonfuls in a morning fasting with a little sugar

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To make Almond Cakes the Lady Archers way

Take a pound of Almonds blanch them In cold Water beate them very fine In a stone Mortar put in now and then a spoone full of Damask rose Water to keepe them from oyling then take a pound of sugar finly beaten and serched mix them and set them over the fire and stur them well together then take it of the fire and beat up the whites of some eags to a froth and with the froath make it into a past as thick as for a pudding and with a spoone put it on papers and strow serched suger on the top of them and soe bake them.

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to make a Sack Posset

take half a pint of sack and half a pint of Ale and half a pound of sugar then take 18 eggs and beate them and strainne them then put them to the drink and stur them together in your bason on a chafindish of coles till it is scalding hot then take two quarts of creame boyling hot and put Into the drink and stir it altogether a litel while then cover the bason and let it stand half an hour you may put a blade of mase or sinnament in your creame if you pleas Just when it is to be served up to stir it a little with a spoone and and turn up some lumps it maks it look prittily

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