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

(19) Ginger=bread Take 3 pounds of flower, a pound of sugar, a pound of butter rub'd in, with 2 ounces of ginger, a grated nutmeg, mix it with a pound of treacle & a quarter of pint of cream warn'd together make up your bread stiff roul it out and cut it, into little cakes & bake them in a Slack oven.

Savory Balls Take part of a leg of lamb or veal, & mince it with the same quantity of beef suet, a little lean bacon, sweet herbs & a shallot & an anchovy beat it in a mortar till 'tis as smooth as wax season it with savoury spice & make it into balls.

A Caudle for Sweet Pyes Take sack & whitewine alike in quantity, a little verjuice & sugar boil it & brew it with 2 or 3 eggs as butter'd eggs^ale when your pyes are bak'd pour it in at the tunnell & shake it together

A lear for Savoury pyes Take clarret, gravy, oyster liquor 2 or 3 anchovys, a faggot of sweet herbs & an Onion boyle it up, & thicken it up with with brown butter, then pour it into your savoury pyes when cald for

A Lear for fish pyes Take clarret, whitewine & vinegar, oyster liquor, anchovys & drawn butter, when your pyes are baked pour it in at the tunnel

A Lear for Pastys Season the bones of that meat you make your pasty of, cover them with [.] water & bake them with the pasty, when they are baked strain the liquor out into the pasty.

Puff paste Lay down a pound of flower, break into it 2 ounces of butter & 2 eggs then make it into paste with cold water, then work the other part of the pound of butter to the stiffness of your paste, then roul out your past into a square sheet & stick it all over with bits of butter flower it, & roul it up like a collar double it up a[...]

both ends that they meet in the middle roul it out again as afforesaid till all the bound of butter is in.

Paste for a Pasty Lay down a pound ^peck of flower work it up with 6 pound of butter & four eggs with cold water

Paste for a high pye Lay down a peck of flower work it up with 3 pound of butter melted in a sauce=pan of boyling liquor make it into a stiff paste.

Paste Royall for Patty=pans Lay down a pound of flower work it up with half a pound of butter 2 ounces of fine sugar & eggs.

Paste for a Custard Lay down flower make it into a stiff paste boyling water, sprinkle it with a little cold water to keep it from cracking.

A Lamb Pye. Cut an hind quater of lamb, into thin slices season it with sweet spice lay it in the pye, with half a pound of raisons of the sun stoned half a pound of currants, 2 or 3 spanish potatoes, or an artichocke bottom or two, with prunella's, damsons, goosberys & grapes, citron, & lemon chips, oring roots lay on butter & close the pye when 'tis bak'd pour into it a caudle

A Mutton pye Season your mutton stakes with savoury spice, fill your pye lay on butter & close it when 'tis baked toss up an handful of chopt capers, cowcumbers & oysters in gravy, an anchovy & drawn butter.

A kid pye Cut your kid in peices lard it with bacon season it with savoury spice lay on butter & close the pye. when 'tis bak'd take a quart of large oysters dry them in a cloth and fry them brown, then toss them up in their liquor half a pint of white wine & gravy & barberries thicken it with eggs and drawn butter cut up the lid and pour it into your pye.

(20) To make red marmelade of quinces

Take your quinces pare them and core them and to a pound of quinces take a pint of water thre quarters of a pound of shugar put your shugar into the water when it boyles scum it clean then put in the quinces and cover them close ^till they are red enough then take up your quinces and make them small in a pan then put them in and boyle them up as fast as you can stirring them well lest they should burn and when you can see the bottom of the pan as you stir them they ar enough.

To make gelly of rasberrys with the seeds Take your raspberries and put them into an earthen thing bruse them very small then take goosberys and pick them then put them in to an earthen pot stop it close set them into kittle of water boyle them till they are tender then strain out the Juce if them and put it to the rasberries, the rasberries must be three times as many as the goosberries then take it's weight in shugar put it in a skilet and let it boyle gentl'y scum it let it boyle about half an hour.

To make gelly of rasberries without the seeds Take your rasberries & put them into a pot close cover'd set them into a kittle of water and let it boile then strain out the Juce put a third part of goosberries to it then take its weight in shugar put it in a scillet over the fier and let in boil gentl[...]

about half an hour thus you may make gelly of goosberri[...] or currents only you must let the goosberries boil no longer then the scum is rising lest it lose colour use no puter abov[...] it for it will caus it to lose colour

(21) To make raspberry wine to a nine Quart of water put three quartere of a pound of shugar boile the water & shugar half an hour takeing ofe the scum as it rises to every quart of water put a pound & half of rasberrys and when the Liquor is as hot as you can suffer your hand in. boiled as before pour it out into a wooden or earthen vessll put in the Rasberrys & bruise them with your hand ^when the Liquor is as hot as you can suffer your hand in it then let it infuse five days stirring it every day then strain it through a flannell bag and turn it into your Barrell, if the quantity you make b 5 gallons put a pound of loaf shugar in the barrell and so in proportion be it more or less if the barrell be one that cunary has been its the better stop the vessell close and let it stand till it be fine you may try it in a months time

Another Take seven quart of water and boil it half an hour put into a tub when lukewarm put into it 14 quart of rasberys, when they have been in the ^water half an hour bruise them. take a gallon of water [.]and put to it twelve pound of lisbon sugar, boil it and clarify it up well. boil it half an hour after it ^is thourougly qualified, take it off the fire and when it is lukewarm put it into the rasberrys and water, and stir it well together, to infuse 24 hours. then strain it off from the rasberys and put it into a cask. put into it three pints of brandy an ounce and half of Cocheneal bruisd. when it hath done working stop it up close if fine in three months bottle it.

A reciept for white=wine take five Gallons and half ofSpring or rain water. and boil it half an hour. put it into a tub, when it is cold put in 25 pound of malage raisons, let it be covered and stir'd a quarter of an hour twice aday when the reasons have been infus'd eight days of the twelve, take out one gallon of the liquor and put into an earthen pot to thre three pound lisbon sugar cover'd & stir'd as the water and reasons above=mention'd for four days. at the end of twelve days bruise the raisons and press the liquor srain them and put it into a cask, and the gallon which was sweetned with it stop it up [.] close for thr 3