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

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Small Mead - Coz Mun

To four Gallons of Water take 6 Pound of Honey and disolve it in warm Water, then Take 10 Whites of Eggs beat to a froath, then stir it alltogether, and as soon as ready to boyl take of the scum, and Let it boil one hour, and keep it scumming all the White, then strain it thro' an Hair sieve, and let it stand till cold, then put a Pint of yeast to it, and Let it Work in an open Vessel for 3 or 4 Days stiring it twice a Day, then add the Juice of 4 Lemons with two rinds - it must stand 3 Weeks in the Vessel and then bottle it [5 flourishes]

To make Almond Fool

Boyl 3 Pints of Cream allmost [to] one Pint first; having ready 5 or 6 Macaroons crumbled, in a small stone pan without the Wafer Paper, pour some of the boiling Cream into it cover it close and Let it stand half an hour, then bruise it very fine with a spoon and then boil the other Cream with a blade of mace, take it off the fire and put the thicken'd Cream to it and the yolks of 9 Eggs beaten with a little of the Cream, sweeten it with White sugar and a Little scented sugar with Musk; so set it on the fire stiring it till it begins to boil, take it of and pour it out quick - The same poured out into sack and sugar makes a good Posset [7 flourishes]

To make Pomatium Coz Howard

Take 2 ozs of sperma ceti 2 ozs of Oyl of sweet almond, and half an oz of Bees wax, melt them together, and if it is too stiff put in as much sallad Oyl as will make it of a proper Consistancy - put it into Gally Pots for use - it grows Whiter by keeping [2 flourishes]

Last edit about 2 years ago by pat_mccurry
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Needs Review

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To Pickles Turnips diamond cross of dots

Take Turnips and slice them very thin : then put them into a pot. a Lay of pepper mace and Cloves bruised and a Lay of the Turnips. fill up the pot with, Vinegar and Lett them stand 3 or 4 Days before you use them. [flourish]

To Make a very good Cake [flourish]

Take 6 a pound of fine flour, 6 pound of Currants, 2 pound of Butter, a quart of Cream, and a quart of good ale barme - first mingle the Currants together with the flower putting into it a pound of Sugar some. Cloves mace and Nutmegs pounded then make the flour into an heap in the middle of the pan you make the Cake in, and in one side of the flour put in 20 Eggs (Leaving out 8 of the Whites) first beaten together with the Barme, and in the other side of the flour put the quart of Cream and the 2 pound of Butter (the Butter being first melted in the Cream) and so put in, mingle this Cake one way - then set it by the fire and Let it rise half an hour. then put it into a Coffin of White paper (you must Leave out of your 2 Pound of Butter as much as [w] will Butter the Coffin) set it into the oven for 3/4 of an hour then take it out and make this Iceing for it [flourish] Take 2 pounds of fine Sugar and mingle it with rose Water, beat it a good while then Lay it on the Cake with a feather set it into the Oven and Let it stand till it riseth well then take it out and Eat it when Cold [flourish]

Note: Sugar line 3: r obscured due to binding: manuscript checked

Last edit about 2 years ago by pat_mccurry
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Needs Review

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To Jug an hare. flourishes with square of dots

line Cut an hare in pieces but dont wash it, season it with half an Onion. Shred very fine, a sprig of Thyme and a little Parsley all shread - and Beaten pepper and salt as much as will Lie on a shilling, half an Nutmeg and a Little Lemon peel - strew all these over the Hare and slice half a pound of fat Bacon into thin slices - then put your Hare into a Jug, a Layer of Hare and the slices of Bakon on it - so do till all is in the Jug - stop the Jug Close that not any steam may go out, then put it in a pot of Cold Water Lay a Little till on the top and let it boil 3 hours - take the Jug out of the kettle and put half a pound of Butter in it, and shake it together till the Butter is melted - then pour it in the Dish garnish'd with Lemon flourish line

To Clear sugar

Take 2 or 3 Whites of Eggs and put them in to a bason of Water and with a very clean hand Lather that as you do soape, take nothing but the froath, and when your syrup boils with a Ladle cover it with it: do this till your syrup is clear, making still more froath and covering the syrup with it - it will make the worst sugar as Clear as any, and fit to preserve any fruit. flourish line

Last edit about 2 years ago by pat_mccurry
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Needs Review

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To stew Carp flourish flourish flourish flourish line scale and gut your carp and wash the blood out of their Bellies with Vinegar then flour them well and fry them in Butter till they are thoro'ly hot, then put them into your stewing Pan with a Pint of Claret, 2 anchovies, an Onion stuck with 3 or 4 Cloves, 2 or 3 Blades of mace, a bunch of sweet herbs, and a pound of fresh Butter, put them over a slow fire, 3 quarters of an hour will do them, then take your fish up and put them in your Dish, serve them in and if your sauce is not thick enough boil it a Little Longer then strain it over your Carp - this is a very good way to stew Eels, only Cut them in pieces and not fry them Garnish with horseradish and Lemon

line To make a Tansey to Bake line

Take 20 Eggs but 8 Whites, beat the Eggs very well and strain them into a quart of thick Cream one Nutmeg and 3 Naples Biscuits grated as much juice of spinage with a sprig or 2 of Tansey as will make it as green as grass - sweeten it to your taste then butter your Dish very well well, and set it into an Oven no hotter than for Custards, watch it and as soon as it is done take it out of the Oven, and turn it into a Dye Plate, scrape sugar and squese Orange upon it --- Garnish the dish with Orange and Lemon, and serve it up

line

Last edit about 2 years ago by pat_mccurry
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Needs Review

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To make pickel'd Lilla - Miss Wynn flourish line Take ginger one Pound let it lie in salt and Water one Night. then scrape it then cut it in thin slices and put it into a bottle with dry salt and Let it stand till the rest of your ingredients are ready take a Pound of garlick, peel it and cut it in pieces and salt it for 3 Days, then wash it and salt it for 3 Days Longer, then Wash it and let it Lie in the sun to Dry, take Cabbages and cut them in quarters and salt them for 3 Days then press the Water out of them and put them in the sun to Dry, in the same maner you must do Collyflowers and sallary and Radishes only scraping the Radishes and Leaving the young tops on, French Beans and Asparagus must be salted only 2 Days then Boil then up in salt and Water twice; and afterwards dry them in the sun, take Long Pepper salt it and dry it in the sun Mustard seed and turmerick bruised very fine, put thes ingredients into a stone Jars, and if you would have the Pickle very strong put a quart of the strongest Vinegar and 3 quarts of small, fill your Jar 3 quarters full, and supply it as often as you see occasion for: After this manner you may Do Mellons Cucumbers Plumbs Apples Carrots or any such things, they are put altogether and you need never empty your Jars, but as things come in season put them in, filling the Jar up with Vinegar flourish line

Note: Over the name at the top is what looks like a sideways bracket as a flourish.

Last edit about 2 years ago by pat_mccurry
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