Wellcome Collection: Manuscript recipe book of Grace Carteret, 1st Countess Granville (1654-1744) (MS.8903)

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English manuscript book of medicinal and culinary recipes owned by Grace Carteret, 1st Countess Granville (1654-1744), with ownership inscription on the inside front cover.

The volume is closely associated with the contemporary Ann Fanshawe recipe manuscript held by the Wellcome Library (MS.7113). The Carterets and Fanshawes were family friends, as Ann Fanshawe's memoirs ( British Library Add MS 41161) indicate. The families' relationship is reflected in overlaps in content between the recipes in the two volumes, notably the highly unusual early recipe for ice cream at MS.8903, f.9. This is closely related to the famous ice cream recipe at MS.7113, f.158r, and appears to date to before the first English printed ice cream recipe in Mrs. Mary Eale's Receipts (London 1718).

The recipes are undated but the majority are written in a single fair hand dating from the mid to late 17th century, with additional recipes added or inserted in a wide variety of hands dating to around the mid 18th century. There is a clue to dating in the record of butter salting days for June-November 1662 entered at ff.4-5. Given that part of the butter salting record is inserted into gaps in the fair hand recipe text, it seems likely that the former was added into the volume after or at the same time as the initial recipes were entered.

There is a list of apothecary's weights and measures on the inside front cover.

The recipes are arranged as follows:

In the original hand:
Creams, syllabubs, cream cheeses, ff.5-19
Preserves, dried fruits, syrups, ff.24-36
Wines and ales, ff.37-41
Fish, meat, poultry, game, ff.43-57 (including recipes in later hands at ff.55-57)
Medicinal recipes, ff.58-69 (including recipes in later hands throughout)
Pickles, ff.70-71

In mixed later hands:
Medicinal recipes (interpersed with a few culinary recipes), ff.72-83
Culinary recipes (interpersed with a few medicinal recipes), ff.84-106

The volume does not contain an integral index or contents list. We are grateful to Gwenneth Heyking of the Herb Society for transcribing the recipe titles as follows:

f.5 A Creame Sillibub
f.5 To make Snow of Green Apples
f.5 To Make a Foole
f.6 Malbury A Sack Possett
f.6 A Custard
f.6 A Leamon Creame
f.6 A White Wine Creame
f.6 A Brown Bread Creame
f.7 Blank
f.8 Mrs Risden Harts Horne Jelley
f.8 A Sillibub
f.8 A Sillibub
f.9 Calves foot Gelley
f.9 The Ice Creame
f.9 The Blanche Creame
f.9 The Steeple Creame
f.9 Butter-milk Curds
f.9 The Quince Creame
f.9 Almon Creame
f.10 Mrs Fountain The Imperiall Creame
f.10 A Creame Cheese to be made at the hottest time of the year to keep all the winter
f.10 A Cream Cheese
f.10 Mrs Fountaines Cheese Cakes
f.10 The Froth Creame
f.10 A Leamon Creame
f.10 The Clouted Creame
f.10 The Spanish Creame
f.11 To make the Clodding Cream
f.11 A Cold Posset
f.11 A Sack Creame
f.11 To Make Egge Creame
f.11 To Make Fresh Cheese
f.11 To Make Almon Butter Gelley
f.11 To Make Almon Creame
f.11 The Orrange Foole
f.12 To Make Orrang Creame
f.13 Mrs Egerton Almon Butter
f.13 Very Good Cheese Cakes
f.13 A Buttermilk Creame
f.13 A Thick Creame Cheese
f.13 An Almon Custard
f.14 Almon Butter made with Milke
f.14 A Creame Cheese
f.14 A Codling Creame
f.14 To Make a Posset without Milk
f.14 Almon Butter Best Way
f.15 Lady Jacob Cheese Cake
f.15 To Make Leach
f.15 A Pretty Dish of Creame
f.15 A Lemon Sillibub
f.15 The Cabbage Creame
f.16 Mrs Malbery The Angelot Cheese
f.16 A Creame Cheese
f.16 A Cold Creame
f.16 Almond Butter
f.16 A Trifle
f.16 Junkets
f.16 Curds and Creame another way
f.17 A Creame Cheese
f.17 A Cheese
f.17 The White Custard
f.17 To Make Cheese Cakes without Curds
f.17 To Make Fresh Cheese without Runnet
f.17 A Creame Cheese
f.18 A Creame Posset the best way
f.18 A Whipt Sillibub
f.18 The Cheife Leamon Cream
f.19 Cleare Cakes of Orranges
ff.20-23 Blank
f.24 To dry Cherries
f.24 To preserve Barberries
f.24 To dry Barberries
f.24 To Dry Aprecox
f.24 To Candy any sorts of flowers for sallets
f.24 To preserve the Morrella Cherrie
f.25 The Flech of Aprecox
f.25 The Flech of white Quinces
f.25 To preserve the Kentish Cherrie in Gelley
f.25 To Dry any fruit wihout etc
f.26 To Candy Grapes or Gooseberris after you have preserved them
f.26 To Make Suger Plates of any Cullor
f.26 To make Jumballs or Cakes
f.26 Orrange Waffers
f.26 Apricock Past
f.26 Past of Green Nectrines
f.26 To keep Fruit as Damsons and Grapes fresh till Xmas
f.27 To Dry Damsons or any other plumbs to look as blew as from the tree
f.28 Sweet water to burn
f.28 Marmalet of Quince White
f.28 Preserved Grapes
f.28 To preserve Walnuts white
f.28 To preserve Walnuts Black
f.29 Clear Cakes of Quince
f.29 To dry Black pear Plumbs
f.29 Clear Cakes of Apricox
f.30 Cleare Cakes of Rasberries
f.30 Sirrup of Clove gilliflowers
f.30 Sirrup of Corrall
f.30 To make sirrup of Gilliflowers with Leamon
f.31 An aproved Sirrup for the Spleen
f.32 To make Sirrup of Elderberries
f.32 Sirrup of Elder
f.32 To make Sirup of Saffron
f.32 Lady Scarbrough To preserve Grapes
f.32 To Preserve Grapes
f.32 A Sort of Rasbury Cakes
f.32 To Dry Peaches
f.33 To preserve Kentish or golden pippen
f.33 To Make Fruit Biskit
f.33 To Dry Plumbs
f.33 Clear Cakes of Rasberries
f.33 To Dry Apricox
f.33 To Make Leamon or Cytorn [citron] Jelley
f.33 Apricox Marmalet
f.33 Kentish Chery Marmalet
f.34 To dry Cherries
f.34 To Preserve the Clear Plumb or any
f.34 Red Quince Marmalet
f.34 To preserve Quince whole red
f.34 Orrange or Leamon Cakes
f.34 Conserve of Red Roses
f.35 To make white Quince Marmalet
f.35 To preserve Green Apricox
f.35 To preserve Rasberries
f.35 To make Orrange Cakes
f.35 To make Damson Biscuit
f.35 To make Dutch Cakes
f.36 Cleare Cakes of white Curran
f.36 To make Orrange Cakes
f.36 Cleare Cakes of white Pear-plumbs
f.36 To preserve Goosberries Dryed
f.36 To keepe Walnuts Fresh or moyst all Winter
f.37 Leamon Ade to be drunk in Summer (margin: LC)
f.37 Rasbury Wine
f.37 Black Cherry Brandie
f.37 Rasbery Brandie
f.38 Rasberrie Wine
f.38 To make Gilliflower Cowslip or Rasberrie Wine
f.39 To preserve Cytorns [citrons]
f.39 Cowslip Wine
f.39 Apricock Wine
f.40 A Raison Wine
f.40 Leamon A[…]
f.40 Cock Ale
f.40 The White Mead
f.40 Cowslip Wine
f.41 To make a kind of Malt drink Cheshire way
f.41 Cock Ale
f.41 Another Cock Ale
f.42 Blank
f.43 To make Elderberry Wine
f.43 To make Quince Wine
f.43 To Dress a Carp
f.43 To Dresse Pike Tench or Carp
f.44 To boyle a joale of Salmon
f.44 To Stew a Carp
f.44 To Collor Beefe
f.45 To Collor Beefe
f.46 To Collor Veile
f.46 Hanged Beefe
f.46 A Pig Pye
f.46 Sassages
f.46 Sassages another way
f.46 Beefe Mamode
f.47 Sassages another way
f.47 A Good sauce for a Hare
f.47 To Dresse a Pigg
f.47 To Roast a Leg of Mutton to eat cold
f.47 To Roast Oysters
f.48 A Friggacie of Chickens Rabits or Pigions
f.48 Scotch Collops
f.48 To Roast a Shoulder of Mutton
f.48 A Frigacie of Cold Roast Beefe
f.48 Stewd Beefe
f.49 To souce all kind of foule
f.49 To Dresse a Loyne of Mutton
f.49 An Ele Pye
f.49 To Dry Neats Tongues
f.49 To souce a Pigg
f.49 A French Pottage
f.49 A Goose to Eat Cold
f.50 To Roast a Sholder of Mutton In Blood
f.50 Beefe Alamode to eat Cold
f.50 To Dresse a pike
f.51 To Roast a Pike
f.51 To Roast a Goose after the Cheshire way
f.51 To Roast a Capon with Oystors
f.51 The Kings Pease Pottage
f.51 To Boyle a Carp
f.51 To Boyle a Codds Head
f.52 To Stew a Leg of Beefe
f.52 To Make a Friggacie
f.52 To Stew a Carp
f.52 A Haggis Pudding
f.52 How to Bake Venison or Beefe in potts to keep all the yeare
f.52 To Boyle a Brest of Mutton
f.53 To Boyle Mutton
f.53 A Couple of Carps in Crafish
f.53 How to Bake a Swan in a Pie
f.53 To Bake a Rump of Beefe
f.53 A Pudding of a Leg of Mutton
f.54 To dress a Lambs head
f.54 To Stew a Calves Head
f.54 A Broth For a Consumption
f.55 To Make Pole Bisket
f.55 To dresse mushroome hot or a Friggasie of mushrooms
f.55 To Fry Oysters
f.56 To make Cheesecakes
f.56 To make a Devonshire white Pot
f.56 To stew Salary for boyld Fowls
f.56 To make Apricock fritters
f.57 To Dry Bacon or Beefe
f.57 To make Gooseberry Vinegar
f.57 To make a Trifle
f.57 A Crust for fruit or sweet meat Tarts
f.58 To make hair grow where it is bare
f.58 Soveraigne Medicine for the shortness of Breath and purseness
f.58 For A Consumption Cough
f.58 Cynomon Water
f.58 A Water to Clear a Sunburnd face
f.58 To make Cherry water
f.59 Milk-water against a Consumption
f.59 Dyet Drink
f.59 Good Whea to drink in the summer
f.60 The Jesuits dropps
f.60 The Virtues of the Jesuits drops
f.60 The Virgins Milke
f.60 Almony Milk to unstop the Liver or the Spline
f.61 Spirit of Clary
f.61 Orrange Water
f.61 The small Sufitt Water
f.61 Treacle Water
f.62 Cynomon Water
f.62 Spirit of Cytorns [citrons]
f.62 Almon Milk
f.62 Almon Milk a second way
f.62 A precious Cordial to be made in May June etc
f.63 Lemon Water
f.63 A Sweet Water
f.63 A Sweet Bag
f.64 To perfume Gloves the Spanish way
f.64 How to make poppy Water for a surfeit
f.64 Spirit of Caster
f.64 Simple Water of poppies
f.64 Poppy Water
f.65 The Imperiall Water
f.65 To make Water of Rosasolis to be gatered in the month of June and July
f.66 To make Peaches or apricox in brandy
f.67 To pott Fowles in Jeley
f.68 Blank
f.69 Violet Water
f.70 To Picle Mushrroones
f.70 To pickle Oysters
f.70 To pickland Pursland Stalks
f.70 To Pickle Barberries
f.70 To make Leamon Sallet
f.70 To Pickle Walnuts after the Indian way given by an Indin Marcham
f.70 To Pickle Broome Budds
f.71 To Pickle Ash Keyes
f.71 To Pickle Turnips
f.71 To Pickle Cucumbers Purslin etc
f.71 To Pickle Heartichocks
f.71 To Pickle Cucumbers
f.71 To Pickle Mushroomes
f.72 To make Almon Biskett
f.72 To make Little plume Cakes
f.72 A Esspetiall Medecine to cure all kind of Maladies and griefs
f.73 An excellent Cordiall
f.73 For the Wormes in Stomach or Belly
f.73 For a bruise
f.73 An approved medicine for a Canker
f.73 To break the Stone
f.73 For a Feaver, Wormes or any distemper at first
f.73 A Drinck in a Feaver
f.73 To cure a Feaver at three times Taking
f.73 For the Dropsey
f.73 To staunch bleeding at nose or wound
f.73 For a paine in the head
f.73 For a Loosenes
f.73 For the Faling sickness
f.73 For the same
f.73 Another
f.73 To make Sirrup of Ruberb
f.73 How to make the black Plaister
f.74 To make a Goosbery Tansie
f.74 To make Orange Marmalade
f.74 For a Dropsie or Raw Stomach
f.74 A water for an Ague
f.74 For a Flushing in the face after eating
f.74 A water for an Ague
f.74 A Medicine for the Chollick
f.74 For an Itch
f.74 For a Soare throat
f.74 The Italian Plaister
f.74 An Oyntment for a burn with Gunpowder
f.74 The Golden Searcloth Excellent good for the Sciatica, Gout, Bruises, Stich in the back or sides and Strains
f.75 To stay the bleeding of a wound
f.75 For the Collick
f.75 Lucatellus's Balsome
f.75 There Vertues
f.75 A Purge to Strengthen the liver and against the Dropsy
f.75 The Leaden Plaister
f.76 To preserve fruit all the yeare
f.76 A walnutt water Excellent for many things
f.76 For a palsy a good Oyntment
f.76 A rare medicine for Chest wormes
f.76 For the Stopping of the water
f.76 Another for the Same
f.76 Another
f.76 For the Strangurie or bloody water
f.76 Another
f.76 For the Collick
f.77 The Greene oyntment
f.77 Doctor Stephens Water the same of Doctor Chamberlain with which he did much good and at his death
f.77 The vertues of this Water
f.77 A Water that healeth all manner of feavours att three times takeing
f.77 An Excellent recept for a lin and webb in the Eye
f.78 To make Swallow water
f.78 The vertues
f.78 To make Bacon, Westphalia fashion
f.78 A Receipt for Plague Watter
f.79 A List of the Herbs and other Ingredients for the Plauge watter [T]ribled
f.80 A Certain Cure for a Sore Breast without Pain that Comes by Milk or Ague not by a Blow
f.80 To Stew a Neck of Veall
f.80 To Make a Frigasye
f.80 How to make Scotch Collops
f.80 How to Stew Tripes
f.80 To make a very good pickle for Tongues or Hames of Bacon
f.81 To preserve Oranges whole
f.81 To Pickle Hames the Westphalia way
f.81 Mrs […]s Surfit Water
f.82 To make Orange Marmalade
f.82 To picle Porke
f.83 A Powder for Convulsions
f.83 To Make Burbon Biskett
f.84 To Pickle Mushrooms
f.85 To make Oyle of Charity
f.85 Lord Gower receate to make Elderbery wine
f.85 To make a jam of Cherries
f.86 To preserve Quinches in Syrrop of a pure Cullor
f.86 To make Jelley of Pippins
f.86 To preserve Whole Oranges
f.87 To Dry Aprococks
f.87 To make Pastatia Creame
f.87 To Pickle Colleyflowers
f.87 To make Browne Sawce for Severall sorts of meate as a brest of mutton Ducks Turkeys or what else you f.87 please
f.88 To make Tongs
f.88 The Oyster Loafe
f.88 How to Coller Beefe
f.88 To Green Fruit
f.89 How to Coller Beef
f.89 Goose Bery Wine
f.89 To Stew a Carp
f.90 To Make Good Cheescakes
f.90 To Make Rare Fritters
f.90 How to Dry Neats Tongues
f.91 A Cake
f.91 Scotch Collops
f.91 To Make Rare Peaspottage
f.91 To Do Fish after the Spannish Fashion to keep Good a Year
f.92 A Rare Receipt to Make a Dish Pudding
f.92 To Make Runnet
f.92 The Best way of Making Angelotts
f.92 To Stew a Calves head
f.92 An Excellent Surfett Swatter
f.93 For a Consumption
f.93 Aquamirabilis
f.93 Orange Water
f.93 To Make Purfume to Burn
f.93 For a Cough
f.93 To Make a Spinage Tart
f.93 To make a Custard
f.93 To make a Tansey
f.94 For Incompareable Ale
f.94 For a Boyled Pudding
f.94 Puffs
f.94 To Make Bunns
f.94 To Stew Chickins
f.94 To Make Lemmon Creame
f.95 To Make Sugar Cakes
f.95 To Make Rice Puddings
f.95 To Make Jumballs
f.95 To make Almond Puddings to Bake
f.95 To Make Lemmon Creame
f.95 To Make Orange Marmalett
f.95 To Make Yest to be not Bitter
f.95 For the Meagrim Appoplexy Vertigo Coma
f.95 To make Syrrup with opening Roots
f.96 The Virtue of the Root of the Common Burdock
f.96 To Cure a Burn and heal it without a Scar
f.96 For any Bruise
f.96 To Make Jelley for Carp Tench or any souced fish
f.96 To Dress a Pike
f.96 A Stomake Plaster for a Consumption
f.96 To Pickle Walnutts
f.97 A Jandes Drink
f.97 Orange Cakes
f.97 To make Quinch Jumballs
f.97 To make Aprecock Jumballs
f.97 To Make Fruit Wafers
f.97 To Make Orange or Lemon Wafers
f.98 To Preserve Cucumbers
f.98 For Greening of Fruit
f.98 To Make Read Marmalade in Jelley
f.98 To Candy any tender fruit Raw as Currens or Cherries etc
f.98 To Make Honnycombe Cakes of Sugar
f.98 To make Sugar Wafers
f.99 To Make Little Jumballs of Sugar
f.99 To Make Marmalade of Orange so Esteemed in Court
f.99 To Make Allmond Jumballs
f.99 Past of Pear Plumbs
f.99 Tart of White Pare Plumbs
f.100 Clear Cakes of Quinches
f.100 Clear Cakes of Goosberrys
f.100 Cherry Past
f.100 To Candy Angelico
f.100 To Preserve Quinches in Syrrop of A pure Culler
f.101 To pickle Piggons
f.101 Beef Allamode
f.101 A Dove Goos or Turkey
f.102 To Make Almond Chees Cakes Lady Atkins way
f.102 Lady Osborns Stich water
f.102 To make a Creem Cheese
f.102 To Make Cowslipe wine Mrs Herberts way
f.102 To make mead Mrs Michels way
f.103 To Make Blois bisket
f.103 A Butter'd Bisket
f.103 To Make Carraway Bunns
f.104 To Drie Figgs
f.104 To Make White Marmalade
f.104 To make the Countess of Warwicks Biskets
f.105 To make Almond Bisketts
f.105 To Make White Quince Marmalade Mrs Te[v]ars Way
f.106 To Stew pigeons Mrs Herberts way
f.106 To Stew Rabits Mrs Herberts way
f.106 To make Bath Biskets
f.106 To make Mrs Rowleys wafers
f.106 Miss C S [the recipe deals with cooking a hogs head and pickling it to keep a month]



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To Make Blois bisket Take sixteen eggs, but four of the whites beat the whites to a very good froth, & the yolks with three spoon= =fulls of sack, & three of orange flower water; And a little mace shred very fine, mix your yolks & your whites very well together then straw in a pound of loaf sugar slf sifted beat it half an hour then strew in 3 quarters of a pound of fine flower dryd and sifted, beat it about a qua= =ter of an hour longer. butter your pans well, & just when you put then into the oven shake some double refined sugar over your Biskets A Butter Bisket take one pound of dry sears'd sugar, almost one pound of butter, squeeze it with your hands together a quarter of an hour, then beat it with a slice half an hour putt in 6 eggs leaving out of the whites, well beaten with orange flower water, Beat all these together a quarter of an hour or more, put in half a lemon peal sliced small strew in gently a pound of dry flower beat all these well together, put them into pans being first buttered & ice them when they go into the Oven with sugar & Orange flower water, tht has just boild up together so bake them, & as fast as they come of the {out} Oven, take them of the pans. To make Carraway Bunns Take 2 Quarts of flower dried, a Pound and 2 Ounces of Butter Rubb it in the flower, putt in some nuttmegg and mace beaten, 4 Eggs beaten putt to them spoonfuls of mace sack & of rose water half a pint of yeest, putt to these as much warrm Cream as will make it into a limber past, & putt in a pound and 2 ounces of Carraway Cumfitts make it into Bunns, And lay them on Tin plates, Dip the tops of them as they goe in the Oven

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Cochan Seouls yester just how youryur to be Merit upon as persitts Bo she are Bang Las cochran Scoules Dunnse

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104 To Drie Figgs Take your figgs and boyle them in fair water till they are verry tender, then take theire weight in sugar, scumm it clean divide it into 4 parts boyle 1 part to a thin syrrop, scumm it clean, Prick your figgs full of holes, then putt them into syrrop next morning take them out, And putt in another part of the sugar, boyle it, & scumme it clean, Then putt in the figgs again, every day make the same addition tell all the sugar be in, Then take them out, & lay them upon Glasses, And searse some sugar on them & so dry them.

To Make a White White Marmalade Pare large Quinces, & grate them as you doe bread, and to two pound of your grated Quince putt 2 pound & an half of sugar, putt into a preserving pan a laying of sugar, and a laying of Quince, Cover your Pan close, and sett it on Embers, when the sugar and Quince are dissolved together, straine it, and boyle it to Marmalade height.

To make the Countess of Warwicks Biskets Take a pound of Loaf sugar beaten & searst putt it to the yolks of 2 eggs, 4 whites, & spoonfull of Rosewater, beat these together in a pan with a wisk till it is white and thick, stir in twelve Ounces of fine flower, dried and Cold, the pans being buttered putt them quick into a hot Oven searsing some double refined sugar on the top

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To make Almond Bisketts

Lay a pound of Almonds in cold water over night, blanch them in cold water, take a pound of refin double refin'd sugar, beaten, & [searc't?] then take 10 Eggs, the whites only of 4 beat them with half the sugar, then beat the Allmonds to a fine Past, putting the Remainder of your sugar to your Allmonds, beating it in by degrees & when it is a fine Past, putt in your Eggs, & beat them very well together, butter your Panns, & put them in [searc?] a little sugar over them, & bake them, & after they are enough baked, set them into to drie.

To Make White Quince Marmalade Mrs [Tersars?] Way

Scold the Quince put them into Cold water & set them over a gentle fier the skin must not break & when they are soft take them out and take the skin of them to every pound of Quince you must take 3 quaters of double refined sugar finely [search?] & just wet it with water & boiyl'd it up almost Candey high and then as fast as you can scrape your Quince very thin give it a good boyl or two up avery little time will do them apple quince is the best a little before you take them of the fiere squeeze in the Juce of a lemmon to your taste

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