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For an Ague - Mrs Davison
half an o of Couserue of Roman Wormwood made into an Electuary with Syrup of Violetts
of Bark, half an o of Steel, half an oThe quantity of a Nutmeg to be taken 3 times a day the first thing in the morning fasting an hour after it , and at 4 o' Clock in the afternoon, and again going to bed.
To dry Two Hams of Bacon. S:Brydges
Take as much water as will cover them put into it 2 p d of the brownest sugar you can get, a quarter of a p d of salt petre a quarter of a p d of petre salt and a q t of a p d of bay salt and as much wet salt as will make it [Cear?] an egg Stir it well together and when it is all melted put in your hams Let them lye 3 weeks in the pickle turning them every other day Then take them out and dry well in a cloth and hang them up in the Chimney to drye.
To make a Cake -- Sister Brydges
Take a p loaf sugar beaten and sifted, a p d of fresh butter. beat it with your hand till it is so soft as it can be. take 10 eggs but half the whites, put the sugar first into your butter, then the eggs, last of all the flour with a little mace and Nutmeg with an o of Carraway seeds Then put it into your pan and bake it
d of fine flour well dry'd by the fire A p d of22
To make a Rich Cake - Mrs Davison
Take half a peck of flour 3 p together 9 p d of Currants 1 p d of Almonds blanched and shred thin, 1 p d of Naples biscuits grated fine 1 p d of 9 penny sugar a quart of Ale yest 1 quart of cream half a pint of Sack of Cinnamond Mace cloves and Nutmegs of each half an o put into the Cake, the Yolks of 12 eggs mix all the liquid things together
d of butter, rub itFor the Iceing - Take the whites of 3 eggs a p and an half of double refin'd sugar, beat it very fine and sift it in an hair seive, stir it all the while the Cake is Baking and as soon as it comes out of the oven spread it on the Cake and set it in the oven to harden
dTo make calves foot jelly--Do
Take 2 calves feet, 2 o Oranges 1 lemon a q t of a pint of sack put to it 5 pints, of water and boiled to 2 q ts a peice of lemon peel sugar to your taste. And the whites of 6 eggs to clear it
s hartshorn 4 SevilleTo make Ratifea Cream - Do
Put 6 leaves of Laurrele to a quart of cream, boil it till it tastes well of them. And when it is cold put 2 yolks of eggs to it, beat them well Then let it simmer over the fire to thicken then sweeten it with fine sugar And when it is cold, put it into the dishes
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An Ordinary Cake Mrs Davison
Take a quarter of a peck of flour rub into it a p of butter, a little mace some cloves, and grate some Nutmeg and half a p d of sugar, and a little salt mix them all very well, with the butter and flour Then take 2 p ds of Currents wash'd and rub'd with a cloth and mix in it Then take a pint of Ale yeast first letting it stand till it rises to an head then skim it of and mix so much luke warm milk as you think will make the Cake heave then strain it thro' an hair seive into the Cake but dont stir it toggether till it has stood a little time to rise when you think it has risen enough work it very well together and butter your pan you bake it in
dA Diet Drink Dr Cotesworth
Take 4 o root, slice it thin one o s and an half of liquorish half an o s of shavings of Hartshorn, boil them in a gall n of Spring water, till it comes to two quarts cover it close, then take it off the fire put to it half an o of sweet fennell seed a little bruis'd and a little Antimony, in a bag. Let it stand close covered, till it is cold and then strain it off drink a pint at least every day when you do not take the purge for a month
s of Sassaperella, slice it 2 o s of ChinaThe Purge to the Diet Drink
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The Purge to the Diet Drink
Take a q Rhubarb sliced an o and half of Tamerines let it boil in 3 o of spring water to an o and half then add half an o of Manna and half an o of purging syrup of roses Make it into a draught to be taken every 7th day for 3 times Not drinking the Diet those days you take the purge
t of an o of Senna half a drachm ofHartshorn Jelly -Sister Brydges
Take half a p calves feet, take out just the marrow bones from the feet, Then take 6 q ts of pump water, Then let it boil till it jellys, the strain it off, and when it is cold take off the fatt, Then put to it some mace Cinnamond, and some loaf sugar sweeten it to your taste, and let it be dissolved in a saucepan Then put to it the juce of 8 lemons, with some of the peel cut in, and half a pint of Renish wine and the whites of 6 eggs beat into a froth and put in them. Then set it upon the fire and let it just boil up, Then take it off and by degrees put it into your Jelly bag and so let it drop into your Jelly bag, It being made with a thick Flannell which is called a thick Swan skin It must be made corner ways As it may but just drop into your glass You must put it on betimes, and let it hang on all day, and do leisurly till it is a firm Jelly
d of shavings of hartshorn, and two25
Hartshorn Jelly - Isabella Deut
Half a p till it is a firm Jelly Then take the whites of 8 eggs, and the juce of 4 lemons, and a pint of white wine and half a p d of double refin'd sugar and Nutmeg Mace and cinnamond as you think proper
d of hartshorne to 2 q ts of pump water boiledTo cure Consumption Mrs Daw
Take the pluck of a red calf hot as it is taken out but not wash it, 9 q ts of red cows milk hott, divide the pluck and Milk equally, and put them into two stills cutting the pluck into peices, put into it a good handfull of Baum, with as much mint and red sage, unset , hysop, and Oaken lungs keep it stiring least it burn too Not draw it off too nigh, sweeten it with loaf sugar candy and drink a q t of a pint at a time 3 or 4 times a day or as often as you please This is a very Extraordinary Receipt.
The Pluck Water cures a Consump -Do n
Take the geather hott out of a red calf, and 8 q of milk warm from a red cow, baum, mint red sage, Unset, hysop- Oaken lungs, of each one handfull Divide the pluck Milk and herbs and put them into Two stills, cutt the pluck into very small peices, keep it often stiring lest it burn, and draw off from the whole quantity 5 quarts, and a pint drink a quarter of a pint
ts