ENPages That Need Review
Wellcome Collection: Ostfrisisches rares Medicinbuch. Dasz man von den Kraütern, Thieren, und Mineralien die Hülfsmittel genommen (MS3725)
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1. Erklärung des Apotheker gewiests und [eklüser] deßelben [zuisen] . [Beiln] in diesem [....] [ekluse] Recept eine
Wellcome Collection: English Recipe Book, 18th century (MS6956)
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To call a Pigg
Take yo Pigg & bone it & lay it in wat & salt one night y season it w some pep & salt & some cloves & mace & nutmeg & three Anchovis and a few sage leave & some Lemon soe call it up close y boyle it wat and salt & some venegar & a pint of white wine so keep it in that pickle adding to it some small beere so keep it for use:
To Make Paist for great Pies
Take to every quart of flow a Quart of a pound of butter & put y butt in when y wat boyles & boyle y lick so make yo paist & lett it coole y it may be smooth so make yo pie & close it with flow & wat
To make cheesecakes
Take y tend Cheesecurd & a bitt of Butt y bigness of a Turkes egg & mix w y curd y put in 6 eggs well beaten currants y put to it half a pound of blanched & pounded allmons & mix w y curd y put in some canded Lemon & sittorn & dates so sett th into y coffins y bake y
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To Make Custards
Take 2 Quarts of Creame & put it into a brase pan or stue pan ov y fir to boyle & put in some whole Cinnamon & mace a little nutmeg soe w it boyles take it of y fire & let it be cold y beate it up 14 eggs all y yolks & half y whites y put to y some sug & rose wat y sett all this to y Cream y strain it all through a siffe or strain so fill yo crust w it & so bake y
To make Rice milk Pudding
Take a pound of rice & wash y & pick & boyle y in new milk y take y of y fire & set y to coole y take a pound of currants & wash y & pick y & take a pound of beef suet sreed smal & nutmeg cloves & mace & ging & cinnamon & a little rose wat & a glass of sack & some sug & some fresh butt 15 eggs so mix all this together & put puff paist ov & under it & bake it on hour & scrap sug one it & send it ---- m
For Sore Eye
take rotton aples and still in a cold still wash y eyes with the water it purges and cleneth them
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To Make Angelet Cheese
Take a galland of new milk & quart of creame, warm y & put it togeth & so put about a spoonfull of renet into it let not y creame be so hot w it is come set y vate upon a trencher having laid a clean cloth upon y tren= =cher first, do not break y curd at all but w a little dish put it in y vate putting a cloth in y vate till it sinks w will be an hour aft it is all day y first turning 1 pound weight upon y folle y second turn 2 pound y last 3 pound, y fourth day make a brine will bear an egg y slip y cheese out of yet vate into y brine y keep it down w yo fing half an hour y set it in a Sunny windo covering it dry as oth cheeses.
How to pickle Purslin
Gath you purslin cut of y leaves cut it in pie= =ces throw y bigest from y least take some wat and salt & boyle it in, y put it in a sife y boye y smaller by itself till it is tender for y pickle one part wat & vinegar whole pep cloves & mace & a little lump of alum:
Elizabeth Smith Her Book
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To Caller eles
take you eles and bone them and take som pepper and salt and cloves and mace and nutmeg and a litle time and season it with then take sten them and ti them up close in a cloth and make a pickel of vinegar and water and salt and pepper and boyl them in a quarter of a houer then take them up and let it be cold then take out the eless and but them in the pickel
