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

To make an Oatmeal Pudding. Take a Quart of Creame and as much Oatmeal flower as will thick it as thick as a pudding before it is bakes boyle it till all the rawness be out then season it with sugar and as many Eggs and nutmegs as then will Butter the dish before then put it in and lett it be baked with a quick heat, A water for a hott Liver Take a Bottle of Buttermilk a good hand =full of Honey-suckles as much Elder-blossoms as much Femetory as much Planting still these together in a cold still and lett the .ty drink of it .o. 6 spoonfulls in a morning fasti =ng with a little Sugar;

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To Make Sassages

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Take a legg of Pork cut out all the strings and the fatt from it and the skinn, then take the lean and shred it very smal take to a leg of pork 3 pound of the best beef suet and cut it very smal then take 2 good handfulls of sage wash it very cleane and thred it very well by it self then beat 2 or 3 Nutmegs very small then take the Yolks of three Eggs mingle the Eggs with the meat then put in the suet and sage and mingle them well togethere and season it with salt according to the taste then make them up into roules 3 fingers thick and so fry them in a pan with sweet Butter till they be enough when you have mingled them all together you may keep it in a lump it will keep a week you may put them into gutts as you do other sassages if you please you may take halfe a hand =full of time and as much sweet Margerom and a little peper but this is not according to my own.

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To make clere cakes of any Fruit

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Pick the fruit and put it into a stone pott close covered let it stand in a Boyling skillet of water kept boyling all the while till the Juce is come well out which will be about 2 or 3 hours a cording as the fruit is in ripness for the riper the fruit is the sooner it will be done then pour it through a strainer and lett so much as will come cleare through be saved by it self then take the weight and quantity of sugar and it must be hard suger and if it be for any white thing it must be double refined and dip it in to the water and when tis a little melted boyle it to a candy till it begins to be sugar a gaine then take it of the fire and put in the Juce and stur it very well together and set on the fire again againe and keep it stiring till it be ready to boyle but do not let it boyl then take it of the fire and put it into the store 3 days or more as the shall see cause then turn them out