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

To make Barley Cream my Mother

Take french barley and wash it, then boil it in fair water, as long as it discolours the water- then take it out of the water and put it into new milk- and so let it boil till the milk be boiled away. Then put it into a good quantity of cream, and almonds blanch and beaten small and a slip of mace, and let it boil half an hour, then sweeten it with sugar and rose water. you must stir it from burning too

To wash Hands ---- Do

Take bitter almonds and blanch 'em , and reasons of the sun ston'd and a little Camphire - beat it altogether in a Mortar very well - put it up for your use

To take away Freckles in the fair - Do

Wash your face with a Sponge morning and evening with the distilled water of elder leaves, letting the dry into the skin- Your water must be distilled in May

To stuft a Fillet of Veale - Do

Take 5 or 6 Anchovies, and dissolve 'em in a little water bones and all enough, if not you may open them and take out the bones, and chop them with suet without dissolving but that as you please Take half a pound of beef suet and a good many raw oysters, if you have no raw Oysters- then those that are pickled mince these together very small put some pepper and salt with a little nutmeggto it and so mix it with 3 or 4 egg yolks and whites well

beaten then stuft one side of your meat very thick when you have so done take all sorts of savory sweet herbs and chop very small, and mix with the remainder of the stuffing which will be about half and then stuft the other side thick so rost it

For the same ---Do

Take a little white wine or for want there of water and dissolve 2 anchovies therein, and mix some raw or pickled Oysters, and raw Oyster liquor, or a spoonfull of the pickle and a good quality of vinegar and mingle it altogether and set on the fire , and melt a good store of butter with it and so pour it all over the meat and serve it up - If you have no shallot vinegar- then put shallots into the white wine and let stew as the Anchovies dissolve

To make Cream Dishes -- Do

Take Cream and boil it thin and turn it with the juice of Lemon, then take it up and put it into a strainer and let it drain all the whey away- Then boil a quart of cream with the whites of 10 eggs first boil the cream very well and then beat your eggs very wellThen put them in And when it is boiled thick like a custard take it off and sweeten it with Sugar and a spoonfull of rose water and then put it into your dish with the curd in the middle

To make minc'd pies-- Mrs Torrent A pound of tongue. 2 pound of Suet -3 pound of currants a quart[er?] of a pound of shred reasons- the juice of 3 or 4 lemonsnutmegs. Cloves, Mace, and Cinnamond as you findconvenient- 3 quarters of a pound of orange lemon peel and Citron- wet them with Renish Sack and - Claret a little salt and some sugar.

you must parboil the Tongue, and then squeeze it very dry in a clean Napkin

To Pickle Cucumbers - Mrs Torrent

Wash an 100 of Cucumbers in as much white wine vinegar as will cover them, let them stand and Settle then pour it off and put in a good handfull of bay salt and an handfull of comon salt- put in some ginger Nutmeg and mace with a little black pepper- a little dill and a bay leaf- Then boil it and pour it on the Cucumbers boiling hot and let it stand about a quarter of an hour, and then boil it over again thrice

Spinage and Eggs

15 Eggs leave half the whites out take the threads out some shred parsley or some spinage shred very small half a nutmeg grated, a little Shallott fry'd in fresh butter- As it rises in bladders run the knife in when you take it up- Cut it in 4 places, then turn it up in your pan- then lay a plate upon it and turn it and put it in your dish with porched Eggs and rashers of bacon round it

Mrs] Burgis

To make the Balsamick Syrup of Tolue

Send to the drugsters for a quarter of an oz. of Balsam of Tolue of the best and a quarter of a pound of pearl Barley half a pound of double refin'd Sugar.

Take a pint of spring water boil in it half a quarter of a pound Pearl Barley, boil it in three waters, and the 3rd water boil it in more than a pint of water, becauseit must boil longer to boil out the virtue of theBalsam It must boil till it comes about a pint Then strain out the Barley and take out the Balsam for it will not all dissolve but be in a lump- Then take a most a pint of the water the clearest of it and put in the Balsam again in that water and the half pound of double refin'd sugar, Boil it to a syrupand when cold put it in a bottle and give the child half a spoonful at night going to rest and as much in the morning it should be taken down a drop or 2 or 3 at a time because it decends best to the lungs - A grown person may take a spoonfull at a time, and let it down by degrees leisurely, but for a child tis best to give it in a tea spoon- 2 or 3 or 4 drops at a time till it takes half a bigger spoonfull or you may give less or more at anytime when she coughs night or morning

A Paste for the hands- Mrs. Smith

of honey a pound of bitter almonds a pound. white lilly roots and white poppy seeds of each two ounces six Eggs and an Ox Gall.

A froth Possett -- my mother

Take 3 pints of cream or new milk Set it on the fire then take 16 eggs and put the whites into a Bason very deep, and beat the yolks by themselves, make a Custard with them, and the cream that is on the fire- Then beat the Yolks to a froth, with a little sack and a little sugar when it is a thick froth cast it into another dish with a spoon- Then take half a pint of sack and sweeten it with sugar- set it on a chaffin dish of coal in a large Bason- when it is hot put in as much froth as the sack will receive, Stir it in very well - Then take your Custard and pour upon it - Stir it all one way when you put it in- Then if the froth dont cover the top of the possett- put in more and Stir it very well and cover it close with a warm dish- Let it stand a while upon Coals but not too hott- You may know when it is enough by putting your spoon into the bason - For then it will be clear in the bottom and in the middle and froth on the top

A Calves foot pudding -- Do

Take those which are tenderly boiled and shred 'em small with beef suet- Then put to 4 feet one quart of Cream and 9 egs well beaten- a little salt some rose water and sugar, some beaten spice and one pound of Currants mix all these well together and boil it or bake it but if you woud butter it - Then do not put in the suet.