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

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Last edit almost 3 years ago by vant
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For Sinews sprent or sprained. Take May butter and Elder budds, and make it into an Oyle and anoint the Griefe with it before the fire;

For an Imposthure

Take the Roots of Flour = deluce the roots of the white Lilley by even portion stamp them and seeth them in good Ale or Wine put ther to a quantity of good honey then coole it a little, and give the sick to drink of it two spoonfulls at once;

For a Scald in any part of the Body

Take the inner Rine of Elder boyle it in Creame till one halfe is consumd away and anoint the place with it;

To make a Cow Heele pudding

Take A Cow heele & shred it very small & halfe A pound of Beefe suit & half a pound Currants the Crum of a penny loafe grated season it with Nutmeg sugar and salt according to your taste then take the yolks and whits of as many Eggs as will make it into paste and

Last edit over 2 years ago by Veena
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tye it up in a cloath and boyle it an hour and half,

A Recait to make a Lemon pudding

Take two peny white loafes pair of the crust slice them thin pour as much boyling milk as will wet them beat eight eggs put two of the whites in break in halfe a pound of sweet Butter put in halfe a pound of sugar a little salt a little nutmeg cloves and mave grate in the yellow peele of a fresh lemon beat all these very well together butter your dish put in and bake it, - If you please you may put a border of puff paste round the brim of your dish ___

Last edit over 2 years ago by sfemet
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Tp preserve currants to ly in Jelly

Take some currants in fuse them in an earthen pott and as fast as there is any Jeiuce power it forth then strain it and take two pound of refin =ed sugar and put it into a quart of Joyce then set your Joyce your Sugar over the fire and when the Sugar is melted boyle it up and skim it, so boyle it a little while then put in three quarters of a pound of currants stoned and boyle it, till it is a Jelly then put it into glasses: _____ _______________

to make a hogs pudding

Take grated bread finly sifted and a good - quantity of blanched almonds beate your allmonds very small and wet them with rose water then mingele them with the bread before you wet the bred then put in mace cinemon suger a few yolks of eags and rose water mingel all these well to gether maro[w?] wet it with cold creame reaso nable stif into the guts put in a peece of morrow boyle them as you doo other puddins

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