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

To dry neates tongues

Take 12 large tongues make them cleane from the slime by washing them in faire water then make a pickel for them with conduite water with bay salt so strong that it will bear an egg first boil it and scume it put into it half a pound of salt peter when the pickle is cold put in your tongues and let them lay a full moneth with some thing of weight to keep them under watter when the time is expired take them out and hang them up in a Chimney till they be through dry

To make clere cakes of any fruit

Pick the fruit then put it into a stone pot 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 as cording as the fruit is in ripeness for the riper the fruit is the sooner it will be done then pour it through a streiner and lett so much as will come clear through be saved by it selfe then take the weight and quantity of sugar it must be hard sugar and if it be for any white thing it must be double refined and dip it in the water and when tis a little melted boyle it to a candy till it begins to be sugar againe then take it off the fire and put in the juce and stur it very well together and set it on the fire againe and keep it stiring till it be ready to boyle but do not let it boyle then take it of the fire and put it into glasses or tinn Coffins and sett it into the store 3 dayes or more as the shall see cause then turn them out upon glass plates or peuter but glass is best and sett them into the store againe till they are dry enough turning them sometimes but not very often. {u a a a}

A Recit for a fisstol inward bills or in ward [?] or fistilo

Take Samele wood bittony wild daisie roots and leves red bramble leucus dandili^on red ribs in ye Leves french bugle wich bottells Egremony mother wort charfill of each a hand full of mugwort Rib worth wormwood of each a few [croops] was all cleane and shake outt ye water throw a linnin cloath boyle them in a quart of good french white wine ouer a soft fier for a quarter of an oure then put in two or three sponfuls of good honny Let all simmer a while sturing it well with a spoon then strain it throug a cloath Ringing ye earbes well through ye cloath when it is cold put it in to a glas bottle drink of it morning and evening three spoune fulles at a time three howers before diner and super luke warme

To macke fine cakes with plums 16

Tacke a pound of butter and a pound of sugar and beat very well together in a morter an hour yn take a pound of fine flower well dried a pound of currants well dried by the fire 6 yolks of eggs but 3 of the whites a little cloves and mace 6 or 7 spoonfuls of Sack mix all these togethE buttE your pans and fill ym up strow on sugar and set ym in the oven and let ym bake half an hour --------------- A proved recait for the stone: Take a gallon of new milk of wild time of Saxifrage of pellitory of the wall of Filapendula roots of each one handfulls of parsely 2 handfulls 3 oz 4 radish roots sliced & brewsed brewse the herbs & cut the roots put ym all in the milk to infuse one hole night and the next morning distil them in a rose water still with a moderate fire:--------------

The way to use it is this: Take of ye water of 6 spoongallon of new milk fulls and as much whi= =te wine or renish wine a little bit of sugar and some sliced nutmeg make it bloodwarme when you drink it and fast two hours after it is good every full and change of the moon to take it morning and going to be to prevent sickness & at any time of need requires:-------------

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