University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117046)

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To make Milk Punch my own M.H. To a gallon of Brandy, put a gallon of milk, and a gallon of spring water, 2 dozen of large lemons, a pound or more of simple loaft sugar 4 or 5 Nutmegs grated, pair your lemons very thin, and steep 'em in your brandy all night, then squeeze your Lemons very well and mix all together in an earthen vessele Then hang your Flannele bagg up and put it in to run keep putting it up till it is as fine as rock water

Put your Milk to it boiling hot- Cover it close till it is cold. Then run it oft

Tak' 2 pounds of Oats - 5 quarts of water_ 2 hand fulls of wild endift leaves. Boil together the space of an hour upon a little fire - after that you must take an ounce of Cristale Minerale, and 3 ounces honey, then boil it altogether the space of half an hour

To make a Seed Cake _ _ Miss Chapple Take 3 pounds of flour well dry'd - put in it a Nutmeg grated, and a quarter of an ounceoz. of cloves and mace finely beaten - a little salt. Then rub in a pound an half of butter and put in a pint of Ale yeast, a pint of Cream just warmed 6 eggs, beat them with two spoonfulls of sack and as much rose water a pound of Sugar and 2 ounces Carraway seeds, mingle it together and handle it as little as may be- Set it before the fire to rise for half an hour, put it in an hoop - Three quarters of an hour bakes it - [illegible] It must be but a quarter of an ounce of cloves and mace together

XMI MS A117 046

Last edit 5 months ago by AdenL
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My Mother. To Extract the Spirit of Damask Roses

Take your roses, and stamp them in a Morter untill they be thoroughly bruised then put them into a pipkin with a layer of roses, and a layer of salt. Stop the pipkin close with a Cork, and shut it up with clay, and set them into a Cellar till Michaelmas- Then take them up and put them into a brass pott with so much water as will keep the pott from burning- Then set a Lymbeck over them, and distill them, putting all the water into a Cason while it is warm, and when it is cold you shall have the spiritt swiming at the top which you may skim oft with a feather- and keep it for your use in a glass.

{Do} Spirit of Roses.

Take of the best demask roses, and pott them up with water and salt close till Christmas- then still them in a Lym beck- Take the fat oft the waterput it in a box.

For one That is Declining ---Do

Take 9 nuckle bones of a shoulder of Muttonwash them very well, Then take 4 quarts of water and put these into it in a tin kettle- Then take the scum that rises- Then take the Top and bottom of a [...] white- loaf an handfull of hartshorn, and a little Mace- Then let it boil till it comes to two quarts

To make the Hartshorn Drink

Take 2 ounces of burnt hartshorn 3 pints of Spring water a Crust of bread and a little cinnamond

Last edit 9 months ago by KathrynHarvey
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Dr Lowers Receipt for the Spleen and Malancholly Vapours

Make syrup of steel 2 pounds. Take a spoonfull thereof with a Scruple of Cream of tartar- in 4 spoonfulls of the following Julep every morning for two months fasting an hour or two after it.

The Julep

water of Camomile flowers 4 ounces water of wormwood compound 6 ounces milk water compound half a pound mix these together

Gentle purging pills to be taken once a week during the Course

Aloes Rosat 2 drachms, pill maeri one drachm pill[Rufti?] one drachm - Take 4 pills in the morning once a week.

Dr Willis's Receipt for making Syrup Garlick

Take 10 or 12 cloves of garlick stript from the little skins and cut into slices - Anniseeds bruised half an ounce Elicampane sliced 3 drachms - liquorish two drachms - let them digest for 2 or 3 days in a pint and an half of Spirit of wine close and warm- Then strain it thro' a flannell bag and set it on the fire till near half of it be consum'd- Then take three quarters of a pound of double refin'd sugar chopt in peices and put it into 3 quarters of a pint of fair water and boil it to a syrup - when the syrup is cold - put it into the Spirits which were run thro' the bag. string it altogether and keep it till the hot taste is abated

Take a spoonfull (or more if your stomack can bear it) morning and Evening and eat 10 or 12 jordan Almonds twice a day or oftener.

Last edit 5 months ago by AdenL
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