Wellcome Collection: Mary Hawker's recipe book (MS9304)

([9]) To make standing paste take 16 pound of flower 4 pound of buter and put it into water then boyle it and make it up into past and it's fit for any standing py[...]

To stew a Carp bleed your carp under the lower finn into a quart of Claret wine flower it very well and brown it in a frying pan then put it with the claret into the stew pan add then to a quart of water 4 anchovys 2 or 3 shalots a litell large mace a litell peper and sweet herbs so let your carp stew first on the one side then on the other till you thinke its enough then put in a quart of oisters 1 pound of fresh [...]uter stir it till its thik so dish it up garnish the dish with oysters [...]ryed in bater and goodgins fryd parsley greend and lemon and borbery

To make a Bride pye take 12 sweet breads 12 sheeps toungs and blanch your toungs plump your sweet breads tak a quart of large oysters ^ plump 2 pound of sasing [...]eason it with peper salt mace and nuttmegs and 2 pound of buter so mix all these together put them into your pye bak [i[...]]

To make a venson pasty take a haunch of venson and bone it and beat it well and [...]eason it with an ounce and half of peper 2 nuttmegs and some [...]ith 3 pound of buter mix all these together put it in your pasty & bak it

To make a good appell tart [...]ake your apells and slice them into the tart put a line of apels & a laying of shug[...] [...]ut in it sinymon nutmeg cloves with canded lemon ^ & orang pill a lite seferon & ro[...] [...]ater

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To make a marow pasty take th kidney of a roasted line of veall a quarter of a pound of [...]arow halfl a pound of curents season it with mace nuttmeg sinymon salt shugar with a glass of sack put them in pufpast [...]nd mak them the bignes of tifeney tarts then fry them in a pan with sweet buter and when tis done strew shugar with [...]th Juce of a lemon ouer them and so dish them.

To make a Rice pudding Take a pound and half of Rice, and boyl it very tender in fair water, then put to it Eggs, a quart of Cream, a pound of Currants, a pound of Sugar, half a pint of sack, a little Cinamon, mace and nutmegg, an ounce of Candid Lemon and Cittern, a little Rose-water, mix all these together, and put it in a dish with puff-paste round it, and bake it.

To make a Hartechock pie. Take a dozen of Hartechocks, and boyl them, and take out the Bottoms, and put them in a pie, with a pound and half of Marrow, then take Cinamon, Mace, and nutmeggs, with a pound of Sugar, and half a pint of sack, three ounces of Lemon pill, and as much Orrange pill as much Cittern, a little salt, so mix all this together, and put them in when your pie is baked put in a white wine Corrall made with a pint of white wine, half a pound of butter, a quarter a pound of sugar and so dish it.

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To make a Lemon Puding (11) take the outside rine of 4 lemons and beat them in a morter with a glass of sack 3 pints of cream 15 egs leaving out [whites] with mace cinymon and nuttmeg of each 1 penyworth a glas of sack a pound of shugar half a pound of buter an ounce of lemon as [much] [iteron] half a pound of dyet bread grated leave out the lemon and [put] in orange and it will be orange pudding leave out both and put [in] half a pound of almons blaunchd and beaten fine and it will be [almon] puding To make french Bread [make] half a peack of fine flower 6 eggs half a pound of buter make [it] light and put in a quart of Ale yest mix it with new milk [very] hast left it lye half an hour to rise make it up in loaves wash [it] over with an egge beate with milk and so bake it To make Shrosbery Cakes take 4 pound of flower 2 pound of buter a pound and half of fine shugar 4 eggs a litell beaten sinymon cloves and mace and 1 nuttmeg [some] rose water a pint of ale yest a pint of cream a litell sack agrain [of] amber greece a gran of musk so mak them up in litell cakesand bake ym To make a Dish of Portengall Eggs take a very large disedh with very broad brim lay in it some mapels bisket in the form of a S then put so much sack [in] dish then put as much sack into the dish as you think the bisket will drink up then stick them full with thin peices litell peice [of] candid orang pill and siteron and straw some comforts [over] it of divers coulers then butter some egs