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

Plumb Porridge Do

Take a leg of beef and 4 Gallons of water boil it till the beef is tender, then strein it off and put the liquor in the pot again. Then put a pound of pruines, a quart of an ounce cloves, half an ounce of Mace two Nutmegs, beat and put into a bag. Let it boil half an hour Then put in 5 pounds of Currants and 3 pounds of raisins, and let it boil half an hour longer Then put in a quart of Strong beer. Let it boil up. Then take it off and put in 2 pound of Sugar, a little salt, a quart of Claret, and a pint of Sack the juce of two lemons. put it in an earthen pan, and heep it for use. Serve it hot in portions till you want it

To Collar Eells Do

Scour your large silver eels with salt, slit them down the back, take out all the bones, wash and dry them, season them with savoury spice, minced parsley thyme, sage and Onion, roll it in little Collars in a cloth, and tye them close boil them in water and salt with the heads and bones, half a pint of Vinegar, a faggot of herbs, ginger a penny worth of Iseing glass when they are tender take them up, tye them close again strein the pickle and keep the Eells in it

To Pott Lampreys or Eells Do

Take your Lampreys or Eells, and skin or gut them wash them and slit them down the back take out the bones, and cut them in peices to fit your pot, Then season them with pepper and salt and Nutmeg. Then put them in your pott pour in them half a pint of Vinegar, they must bake an hour and an half being close covered and when they are baked pour off the liquor, and cover them with clarifyed butter.

To make green Peas Soop Do

Take a peck of very young peas, and shell them and as you shell them leave out half a pint of the very youngest. Set on a gallon of soft water, and slice into it half a penny roll thin, and let it boil about half an hour Then put in all the oldest of your peas, and let them boil till they will bruise to a pap. then strain them all thro' a Cullender but the hulls set it over the fire, and put it about 2 or 3 blades of mace, and 6 cloves, and a little pepper Then take two lettices, a little handfull of small Onions, and as much parsley, Then cut them all, and stew them in half a pound of fresh butter, then put it all in , and your half pint of young peas in with it let it boil till the peas are done Then put in 2 or three Marrygolds, and let it boil a little

t=Then serve it up.

{Cos: Howard}

To Preserve Apricocks when ripe

Take the largest Apricocks before they are too ripe Pare them as thin as possible, and take out the Stones, and simmer them a little tender in water Then take their weight in double refined sugar, just Melted with a little water, so boil it up and clarifye it with the whites of eggs, and skim it clear, and then put in the Apricocks, and set them bye for 3 or4 days, warming them up with the same syrup every day Then put them in glasses and boil the syrup to a due thickness and pour it to them

For a Consumption Mts. Johnson

Take 4 trotters sliced, a quart of Milk and 3 pints of water a quart of a pound hartshorn, a quart of a pound raisnis stoned and an whole Nutmeg bruis'd. The ingredients all put in an earthen pan, and bak'd all night with bread Then strain it off and sweeten it as you please. Take two half pints a day

To make Muffins Mts Johnsons

Take 4 pound of flour well dry'd, a little salt 2 eggs and 9 spoonfulls of yeast a pint of milk and as much water milk warm as it will bear without runing. It must be work't together till it all cleaves from the dish it is made in. Then Let it stand before the fire half an hour to rise. Then take it from the fire and make it into Cakes not too thick. You must take care to handle them as little as possible in making. And bake them on a peice of iron put over the fire

To sweeten the Blood Do

Scurvy grass, Brook lime, Sorrele, Nettle Tops each two handfulls Pound them in a stone morter press out the juce thro' an hair bag Drink 4 spoonfulls, morning, afternoon & going to rest

To Stew Mushrooms Mts Howard

Take as much milk and water an equall quantity of each, as you think will cover them Then have your Mushrooms clean'd and wash'd and put into it. Let em' stew till you think they are enough There should be a little Mace put into it Then strain it off and Thicken up the liquor with an egg and white wine to your palate as you would a frigauie Then put the Mushrooms into the liquor again and just heat them and serve them up. Garnish your dish with fry'd sippets, and it looks very pretty.

Cream Pancakes Do

Take half a pint of cream, and half a pint of milk boil 'em together, then put to it a quart pound of butter when cold a quart of a pound flour. 4 whites & 2 yolks of eggs a little salt & Nutmeg They must not be turn'd in the pan, and must not be fry'd in butter, and made as thin as possible

Short Crust Do

Take a pound of flour & half a pound butter. crumble in the butter as small as you can, then have an egg, 2 spoonfulls of Milk & one of sugar, beat altogether Wet it with this but take care you do not make it too stiff And handle it as little as you possibly can.

Surfeit Water Mts Baker

Tak a gallon of Brandy, put in 20 dates 20 figgs two good sticks of Cinnamond broken small. 3 quarts quarters of a pound of brown sugar candy beaten half a pound of raisins of the sun stoned, Callcander seeds fennele seeds, Auni seeds, Cardimum seeds & Nutmegs of each half an ounce. half an ounce of liquorish sliced, a pound and an half of red poppys, and a pound and an half of Jelly flowers clipt from the white let it stand in the sun till the latter end of the summer, stiring it sometimes, when it has stood long enough strein it off, and put 3 pints of sack to it

{Mts Jones} To Collar a Calves head like Brawn

Take a Calves head with the skin, and hair on and soak it in water two days, shifting the water twice a day, Then boil it till the hair comes quite clean off ( Let the water be cold that you put it into boil) Then bone it and put it in cold water two days shifting it as above, then rub it very well with common salt, and a quart of an ounce black pepper. role it up very tight in a cloth, and bind it with coarse tape as tight as you can and lay a board on it with some weight on it to press it. Let it stand till cold. Then have a pickle made of bran, salt & water boiled, & streined when cold take off the Cloth, and put the Collar into the pickle It will be fit to eat in two days