Early modern recipe books

Pages That Need Review

Wellcome Collection: Ostfrisisches rares Medicinbuch. Dasz man von den Kraütern, Thieren, und Mineralien die Hülfsmittel genommen (MS3725)

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17340 26896

[rongrise] 1838

11729

OSTFRIESICHES rares Meidicin Buch [Late 17th cent.]

Sotheby 27/4/11

Last edit over 2 years ago by psl
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1. Erklärung des Apotheker gewiests und [eklüser] deßelben [zuisen] . [Beiln] in diesem [....] [ekluse] Recept eine

Last edit over 3 years ago by Emily Wahl
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14. Irst Hirkrfrunk fay BoBnerh e

Last edit over 1 year ago by Ella
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Die perbottene Jeig in Demen

Last edit over 1 year ago by Ella
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Bervirst kom KserlaBen

Last edit over 1 year ago by Ella
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Das Koftlitsste Smmelmaber orsa Rimpleft

Last edit over 1 year ago by Ella

Wellcome Collection: English Recipe Book, 18th century (MS6956)

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41

To pEserve Oringes

Take ye best Oringes & grate ym finely not too deepe, then take out the inside as you grate ym having watE by you to put ym in, wn they are all done, put ym out into cleane watE & so let ym stand for two nights sifting them evening & mor= =ning, into cleane watE then put ym into a skillet of cleane watE & let ym boyle till they be half enough, then you must have another skillet of cleane watE, & put ym in, wn they are half boyled enough you may knoe it by a straw going into ym, you must keep ym close covered all ye time that they are boyling, then take ym out & way ymputting to a pound of Oringes a pound & quartE of Sugar & a pint of watE when you have boyled yoE Sugar & watE together put in the Oringes keeping ym covered while you are pEserving but keep ym often stirred till yoE Sirrup is thick enough

Last edit over 2 years ago by sfemet
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then take ym up both boyling & let ym stand together, till they be cold then put ym into a pot, this is a good way to doe Lemons also,

Last edit over 2 years ago by sfemet
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42

To cause sleep in a feaver

Take a quart of Clarret Wine 2 pound of Cherr= -ies, Nutmeggs & Cinnamon of each a little a top or two of Rosemary & bame still these in a cold still & wn you use this watE mingle wth it a little sirrup of gillyflowres you may give this to a woman yt lyeth in

To PEserve Pippens in slices

Take yr greenest Lemon yt you can gett & pare the greene of it very thin in little pieces & putt ym into watE & change it often to take away ye bitterness of it ym take six Pippins & paire ym & cutt ym in small pieces & boyle ym wth a little watE until they be soft as pap yn strain ye juice from ym into a dish yn take some of ye greenest Pippens yt you can gett paire ym something thick ypr slice ym til ye come to ye core always picking out ye core as you see any in ye slices making as little whole as you can in ym put ye slices in faire watE as you slice ym to keep ye couler but before you slice ym weight youE pippens weight for weight wth SugE yn take yoESugE

Last edit over 2 years ago by sfemet
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& dip every piece into a basen of fare watE & put it into a skillet & dissolve it into a Syrrup yn put into youE skillet some of ye Pippen watE yn boyle it & scum it yn put in yoE slices of Pippens and yoE Lemon picle & lett it boyle quick & you must turn ym often & lett ym boyle until they be cleare & begin to jelly upon a plate you may put if you please into ye boyling half a grain of AmbE Greese & half a grain of Musk typed up in a little tiffynie bagg this is a very curious sweet= =meat you may put it up in Glasses or gallepotts for yoE use.

Last edit over 2 years ago by sfemet
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