University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117045)

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To make Mead - - Ditto

Put one quart of honey to every 6 quarts of water & boil it 6 hours, putting in water as it wastes to keep it up to the - same quantity, when it is half boil'd put in a sprig of rosemary and as much ginger as you think fit - work it as other Liquor

To Mango Cucumbers - - Ditto

Take them and lay them in salt and water 3 days shifting the water every day - the water must be scalding hot and stive them close, Then take out all the inside Take some mustard seed, some horseraddish - pepper and cloves and mace a little of each - file them and tie them up close then take some of the best Vinegar and some cloves - mace, mepper and shallot boil the pickle and pour it upon them, so do 2 or 3 days and cover them close, and if they are not green you must have them over a gentle fire till they are scalding hot - but cover them close You must put some shallot in the inside of them - before you tie them up

To pickle Mushrooms - - Ditto

Take your Mushrooms, and wash them very clean, then put - them in some boiling water & salt & let them boil till you . think they are enough - Then put them in cold water & a little salt all night. Take 'em out & dry 'em, and take some of the best white wine vinegar & put 'em in with some Mace and white pepper - Then pour some Oyl on them - Tye them up close - If you woud have them look very nice you - must distill the vinegar.

Last edit about 2 years ago by pat_mccurry
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To Pickle Walnutts --- Ditto

Take your walnutts & put them in salt & water - Let your water be scalding hot - then cover them with a stone to keep 'em under the water - you must shift the water - every day for 9 days - Then take 'em and wipe 'em clean and put 'em in a pot - put some mustard seed to them, but bruise it a little - Then take some of the best vinegar and boil it and put some vase ginger & pepper in it - pour - it on your walnutts boiling hot. And put some shallott to them - Then cover them close and keep them for your use. If your pickle does not keep well you must boil some more and shift them

To Mango Walnutts --- Ditto

Take your walnuts the beginning of July - put them in a skillet of cold water to boil till they be a little tender - then lay them in salt & water for 9 or 10 days shifting them sometimes - To a Gallon of vinegar put a pint of mustard seed and long pepper, and a clove of garlick - put your pickle to them cold - The largest are the best

To Pickle Oringes and Lemons Ditto

Take spring water and Salt and boil it till it will bear an Egg - Let it be cold - Then take your Oringes and Lemons and put them in and cover them close - Keep 'em for your use.

To make Hungary Water Mrs Jones To a Gallon of strong Spiritts put half a peck of Rosemary flowers, infuse them in the spirits a fortnight and then oistill shene.

Last edit about 2 years ago by pat_mccurry
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To Pickle Cucumbers flourish Ditto

first scrape them clean with a dry Cloath and then boyl as much water as will cover them with a had handfull of salt in it and so do 3 mornings together then drain it from your Cucumbers and boyl a ounce and half of race Ginger an ounce of pepper of a sort boyl it 3 days and if they be not Green put them in a kettle over a gentle fire till they be almost scalding hot and when they are cold cover them close for use - put some Dill in the pickle

To make Snow Cream Ditto

Take your Cream, and put it in a Milk pan, put to it a -- little rose water, and Sweeten it to your taste, and put a Sprig of Rosemary, Then take a wisk and whip it up to froth - put it in your dish and Serve it up.

Lemon Cream --- Ditto.

Boil a pint of cream with Mace - Then take a good handfull of Almonds beaten fine with rose water, take the cream off the fire, and put it to the Almonds, & stir them well together, season it with rose water and Sugar - Then boil it till it is thick - So dish it and eat it cold

Oringe Cream Ditto.

Take a pint of thick cream and half a pound. of Oringe, and -- let it boil all to rags -- Then take it off the fire, and beat in 2 Eggs - Stir it on the fire till it is thick - So dish it up

Last edit about 2 years ago by pat_mccurry
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Lemon Butter - - - - - Ditto

Boil a quart of Cream- Then put in 3 eggs well beaten - boil - it agine - Then crush as much juice of Lemon as will turn it to curds, tieing it up in a cloth, till the whey is run out -- Then boil it with thick Cream - Sweeten it to your taste Then dish it up

To Pot Plumbs - - - - - Ditto

line To three pounds of plumbs - take a pound of Sugar, a pint of water boil it and scum it clearn - and put your Plumbs in a pot well glais'd, pour the sugar scalding hot on them, Let them stand till they are almost cold - Then set your pot in a kettle of boiling water - let them boil till they are hot - Set'em by for a day, Then heat them again - So do for 6 times euery other day till you find the Syrup is gone thro' them

To make Barley Cream - - - Ditto

Take 3 spoonfulls french barley - bol boil it in water till the water looks red, then shift it, and boil the barley, till it is tender - Then take a quart of Cream, and boil the barley in it thick - a little mace, and lemon, and when it has boil'd a pretty while put in the yolks of 2 Eggs - Sweeten it to your taste

Calues Feet Jellly -- Ditto

Take a pair of calves feet - put to them 3 qts of water, boil - them till they Jelly - Then take white wine and the Juice of lemon and some of the peel - Sweeten it to your taste Let it boil and beat in the whites of 4 Eggs - So let it Run thro' a Jelly bag into your glasses.

Last edit about 2 years ago by pat_mccurry
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Needs Review

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Hartshorn Ielly ----- Ditto

Take your hartshorn and let it boil till it will Ielly, Then take white wine and the Juice of Lemon, Some of the peel sweeten it to your taste with double refin'd sugar - Let it boil - then beat in the whites of 6 Eggs - Let it boil till the whites of Eggs comes to hard curd - Then run it thro' a Jelly bag - till it is very clear.

A White frigasea of Chicken or Rabbitts Ditto

Skin your Chicken and carve them up - lay them in water - with a little milk - let them lye about an hour, put them a dripping wett in the Stew pan - with 2 or 3 onions, cloves, Mace whole pepper - when they are stew'd a little while, put in a quarter of a pound of butter mixt with flour - when they are near done put in half a Nutmeg, strain your sauce - put in 4 or 5 spoonfulls of cream and raw parsley, put in a little white wine before you take it up - And let it boil - if it be rabbits you must put them into boiling water 3 or 4 minits before you cut them up or Frigaseing - Theparsley must be strain'd - And be sure the cream goes in

To make a Raggoe of pidgeons Mrs Ditto Capps

Take your pidgeons, & truss 'em for boiling - stuff the craws with force - meat, make it with the livers parboiled - a little suet, a little pepper - Nutmeg, Anchovie & Mace, mix it with the yolk of egg - stuff the bellies with sour eleavd parsley, tie 'em up at both ends, flour 'em well, brown them in a Stew pan in butter, put to them strong broth or gravy - with pepper mace cloves Lemon peal, an Onion, a littl white wine, Anchovies - Stew 'em till they are tender - Take 'em out and drain the liquor - thicken it with butter work'd with flour, put in fry'd Sweet breads, balls & Mushrooms - Hartichoke bottoms - if you like them, or truffles or - Moreles - shake it altogether & pour it upon the pidgeons with Sipits round the dish line

Last edit about 2 years ago by pat_mccurry
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