Early modern recipe books

To make a compound for a pome by Fran Morrena Lo Madrid Oct. 4 1665

Take a pound of y best Benjamin beat if u searse it very fine. Thin put it into y pomo, beat a quarter of an ounce of ambar Greec into a fine powder; put y in likewise thin put in half a quarter of an ounce of sinett v about half an ounce of lemon pill shred small, stir all these well together with a spatila, thin powder m by little by little as much rose water as fills it up to y top stirring it continually, this is a proportion for a pomo y holds 2 quarts, when you would use of self upon y bossom of a perfuming pan or chaffmy dish of fire for half an hour then seft it by m a safe place till next time you have occasion for it y powders must never be ory, but as y water consumes fill it up againe. This sint will never be decay sed y powder be consumed with will be some yeares first.

Take three gallons of fair roater, put to it 6 pound of the best powder sugar, or if you please lofe sugar, boyl these together half an hour, or better, as the seam riseth take it off; power it forth and set it a cooling; when tis almost cold take a spoonfull of yeist beat well with six ounces of juice of estern Brewing it up and downe with a dish in the liquor, then take a gallon if Rockt conslips, brense them in in a stone morter, and put them to it; let them stand Two or three days, then strain it forth and put it into a cask that it may fill; and when it works, but not over, stop it up close: when it is three weeks or a month old bottle it up and put into every bottle a lump of sugar. For want of juice of citern, I put in a quart of white wine.

A drink for a cold. Take two quarts of spring water, and put into it coftsfoot scabious& maiden hair of each half a handfull an ounce of liquoris scrapt and sliced, a hanfull of Rasins of the sun stond and a spoonful of anice seeds brused then let all these Boyle softly till one pint be consumed then take it up and strain it the party May drink as much and as often of this as they please, a little warme.

The milk surfitt water. Take 6 handfulls of mint, and 6 cardus, 3 of wormwood shred these Together and steepe them all night in 6 quarts of milke, and in the morning drawe them in a common still, this will make 4 quarts of good water, the slower the still is the better.

204 89 205 A flan To make the red surfett water, Take a gallon of brandy, a int of damak rose water, a pound of white sugar candy, half a pint of red poppy water, a pound & a half of Raisons of the sun stoned, half a pound of dates sliced thin, cloues, mace, Cinamon, Anniseeds, of each an ounce; liquorice a quarter of an ounce, Red poppye flowers a handfull two grains of amber greese.

The Stone Water Take a handfull of Phillipendula, a handfull of Garden prosper, a handfull of Pellitory of the wall a handfull of Mother Thyme a handfull of saxafrage a handfull of Garden Parsly, 6 Radishes sliced, steep all these all night in a gallon of Red Cows Milk and still it off next day; take 4 spoonfulls of the water with 4 spoonfulls of whtie wine with a little Nutmegg and sugar morning and Evening first and last two days before and after the new and full of the Moon. Not Many days after you haue taken the Medicine

206 90 207 For Poutrified Lungs Take 1/2 a pint of white wine & sweeten it with 2 great spoonfull of [[...]]uie hony & drink this every morn ing for a month together you may put a sprig or 2 of Bame in it if you please

200 91 63 PERFEUMES Francisco Morenos way of Perfuming of Skinns First Chuse your Scinns of Cordauan or Kide of Spannish dressing without Salt, & as spungie as you can gett. soake them very well in Rose water, & rubbe it in, then Perfume it in a Stoue with Benjamin & Storax, & att the last a little Pastilles, if you meane to be at much Charge of Amber, doe this ouer 2 or 3 times att the last of all when they are almost dry rubb them on the ruffe side uery limber & anoint them with this Composition of Amber, which is made thus Warme a brasse Morter & Pestle, then putt into it an ounce or Lesse of Ciuett, & as soone as that is redused to an oile, putt into it 2 ounces of Amber Greece, & Stirr it in the Ciuett with the warme Pestelle till all be well incorperated, then powre in some fresh drawn Oyle of Benjamin to dilate it & likewise a little Orange Flowre water till you find it so thinne that it wil esily sinke into the leather then last of all putt in a Quarter of an ounce of muske, & worke it perfectly well with the rest. then rubbe it by litle & little into your Leather, doing of it ouer seuerall times, till a Large cinne haue drunke up this proportion, or so paire of large Gloues or Pockets, or what you please. then lett them drie upon pappers on a table in the shade that day, the next dat sett them in the Strongest sunne & as they drie torne them, lying upon papers & some Woolin Clothe, till they be thorough drie & stiffe, then rubbe & worke them in your hands, till they be uery limber; & so putt them up in Papers wrapt in a warme plase in Woolin, & kept from Linnen,

{64}

The 18 day of June in Madrid 1650

According to this proportion. Perfumes may be made

Viz

To an ounce of Amber a Quarter of A ounce of Algalla, an ounce of the oyle of the Flowre Jasmin, & halfe an ounce of Albatera.

To make Paste Beades

Viz

Grind your Quantity of Amber yu please upon a stone of purpose such as your Paintets use &c &c one quarter part of Algalla, & your like of Almisile of so much quantety as your Amber & then putt thereunto a little Alquitora, boyle the same together to a Mass, & thereof make the Beades with your hands as you please, putting thorough them a thred with a nidddle, & so drie them.

To perfume Damaske Roses

Take Damaske Roses putt them into a wide mouthed glasse & stopp them close with partchement, sett the, upon leades in the sunne, or some other very hotte place where the sunn comes, shaking them twice or thrice a day till they be dry then make a powder thus. Take cleare & faire Beniot, Florax, Galean, Lignum Aloes, Amber Grise, Mace of Levanto, Lemon Peele, Cittorn Peele, Orange Peele, Orange Flowers, sweete Marjoram, Lemon lime, Myensell Leaves, bruise the Hearbes beate your Powders & take what proportions will serve your

65

Roses, & mixe your Qunteties as best pleas your sense; all your Powders into your Glasse, tye them with paper & parch ments & wax, & a parchment over that, that no ayr possibly can gett in, nor sent come out, sett them in your heat of the sunne as longe as it lasts & in the Evenings & night keepe it in a stove, this do for a month or five weeks, then ^{you may} use it, putt into little sarsenett baggs, & layer amunge your Clothes. it will last longest with woollen, this is a rare perfume putting a little of it into a perfuming pann, with Orange Flower water or Rose water or lemmon lime buds water.

To make the best Pastiles to burn in your world, taught me by a servant of Francisco Morenas, who was his Nephew & came & made them in my house before me, this present 17th of November, 1664 in our house at the siete Chimeneas at Madrid.

Beat & searse a pound & halfe of Benjamin as finely as cann be done in the finest coverd searse, beat an ounce & Quarter of Storax in a morter, grinding it very well, putt into a deep preserving pann, that is round bottom'd the Storax, & there upon as much of the Damask Rose water, as will wett it, then sett it upon a very soft fire, stirr ing it very well, with a longe spatila, till it is almost redy to boyle, then stran in a little Benjamin, stirring it con tinually, then poure in more rose water, & then the rest of the Benjamin & then more rose water, in all about 3 Wine Pintes, lett it then stand thus upon the fire till wish the heart thereof, & perpetuall stirring, it become a very thin paste, in the water, against which time have have ready this compound thus prepar'd.

66 Sett a little brasse morter on theye fire with ye pestell in it filld with Rose water a quarter full & when it is scalding hott, wash ye morter & pestell uery well therewith, then d[ry] it with a Clean hott Cloth, sett it on ye fire again & wh[en] it is uery hott take it off, & putt in halfe an ounce of Am ber Grise grinding it till it be uery well melted, then putt into it halfe a quarter of Siuett, with forty drops of ye Essence of Jasmin, or orange which youu like best, when th[ey] are all well incorporated in ye morter, poure out ye wa[ter] from ye paste, uery Cleare, & poure in upon ye paste this mixture leauing in ye morter what hangs about it of th[e] composition, mingle ye paste & ye Amber uery well together with yourr fingers, till all bee uery well incorporated then poure ye rose water into ye bason, thatyt you poured out before & sett it opon a uery feu soft Embers, stirring til it be lithe enough to be workt, then take it Out in little pei ces & knhed it in yourr hand, then pull from thatyt litle bitts ma king them up between yourr> finger & yourr thumb, ye biggnes o[f] a threepence, & ye thicknes of a Croun peece, when youu haue made them all heating in ye morter ye rest of ye Compou[nd] rubb them all ouer therewith if youu like it, you may press them with yourr one Seale, as youu make them, you must keep them in a box Close euery one lade up in a paper by the[m] selues when you burn them you must wett them & lay th[em] upon uery Soft Embers.

68 To dresse [Junsia]

Take a pound of ould lavender, 6 quarts of strong vineger, a dam of Muske, 2 Drams of Mother of Clove an ounce of Frankquisence, an ounce of Storax, an Ounce of Sharp, half an Ounce of half an ounce of perfum'd Pastills, 2 Nutmeggs, 1/2 a Dram of Ciuett 2 a Dram of Amber The Lavender and vineger boyle together, and straine them, having this [juncea] all open is a bason provided for this pur pose with these foresayd things pounded and putt unto this ba son then putt in this vineger and cover it very well for 24 houres and afterwards leave this perfume open and stirr this [Juncea] in it once in 2 days,

A fine Powder for linnen,

[Oras]rootes for pounds and a hafe Lignum Rodium 6 ounces scraped, Lemon peele an ounce and a half, Cloves 4 ounces and half Cipress roots 3 ounces, Damask Rose leaves dryed a pound and a half, Benjamine 1/4, Storax 2 ounces 1/4 : labdanum one ounce one Drachme, sweet Marjoram 3 ounces, Calamus Aromaticus one Drachm

69 Storax 6 ounces. Rose Cakes not burnt or leaves 5 pound Lavender Flowers Mellilot Flowers of each 8 ounces, Cloves and Cinnamond of each 2 ounces and a half Corriander seeds 5 ounces. All made into a gross Powder.

68 To dresse Hunsia Take a pound of Ould Lauender, 6 Quarts of Strong Vineger, a dram of Muske 2 Drams of Mother of Cloue an ounce of Frankquisence, an ounce of Storax, an Ounce of Sharp[...], half an Ounce of [...] an ounce of perfumed Pastills, 2 Nutmeggs, 1/2 a Dram of Ciuett 1/2 a Dram of Amber The Lauender & Vineger boyle together, & straine them, hauing the Huncea all open in a bason prouided for the pur pose with the forsayd things pounded & putt into the ba son then putt in the Vineger, & Couer it very well for 2 houres, & afterwards leaue the perfume open & stirr the Huncea in it once in 2 days,

A fine Powder for linnen, Oras rootes [tow] pounds & a hafe Lignum Rodium 6 ounces scraped, Lemon peele an ounce & a half, Cloues 4 ounces & a half Cipress roots 3 ounces, Damask Rose leaues dryed a pound & a half, Benjamine 1/4, Storax 2 ounces 1/4 labdanun one ounce one Drachme, sweet Marjoram 3 ounces, Calamus Aromaticus one Drachm Musk Cod 6 Drachms make all thes into a gross Powder

A Course Powder for great Linnin Orris rootes 2 pound Callamus Arromaticus Lignum Rodium & Yellow Sanders of each one pound Sittern rine Lemon Pill drest Merioram of each 10 ounces, Sipress rootes one pound & a half Benjamine 32 ounces,

94 209

214 X To make gooseberry wine. A fan You must take your gooseberry before they go ripe, Pick them in a [moeter ] to mash then put them into as much spring water as you think the quantity of gooseberries you have, will make very strong of the gooseverry; let them stand a Day or two till they shall heate, then [runn] it through a jelly bagg; and when you have you all the liquor selt it over the fire till it bee very hott, then take it off, and let it stand till it bee cold. but when it is over the fire you must putt in as much good sugar of you thinke will make it fitt to drinke. when it is cold, bottle it up stopping it very close, but not fill the bottle too full.

For Cherry or [Currence] wine. X You must take your fruite, pick them off the[stalkes] , bruise them and straine them. Lett the liquor stand in a great bottle that will hold a great quantity, stopt up close for a weeke, then open it. But be sure you do not shake it. power off all the cleare, nutt it up wiht a lump of sugar.

215 X To make a Whip't Sullabub. Take a pint & hald of very good thicke creame, Put to it a pint of white wine, a wine = glasse of [sack] the juice of hald a lemmon, a little piece of lemmon peele. and a sprigg of rosemary: Sweeten it to your taste Whip it round with a [birch codd peele], or a Leece of a whiske, in a creame pott till it bee thick, then lower it as high into your glasse as you can, for feare of spilling it; Cover it & you may keep it a Day or two.

X To make sweet water. Take a good quantitiy of Damaske Roses a few cloves and a very little lavander when tis young; Pick your Roses, [ Geuse], your closes, & cutt your lavander about a fingers Length; then lay some of your roses into your still. Then some of your cloves, and then a little lavander then roses againe, [so doe] till you have filld your still. Putt but a gentle fire under it. When the fie is out of it Stopp it close with a Corke. Spread with Cirett & muske on it, tyed up in sassmett. (If you please you may hang some in a little bagg in it) then tye it over with leather. The cape is very good to lay amongst Linnen. This water is best when a yeare old.

[The best whit wax candles were solid in the yeare 1663 at listone for 50 wintens the pound, and their pound is larger than ours]

216 X To make Almond milke. for the fase A Fan Take up much water as you designe to make milke, boyle as much ffrench, Barly in it, as will make it very slippy, shifting it till it Leaves cooleing the water; when it is a Boyleing blanch some bitter almonds, according to the quantity you desire to make: If a quart, a small handfull or lesse will doe, Beate them in a stone morter very small, and as often as you beat them, dash in a little of your barly water as til tis a boyleing, to keepe them from oyleing when your Almonds are beat enough, and your water is white and slippy, Putt your Almond into a thin Cloath, and straine your water with them, wringing hard, that the milke may come out of the Almonds Let it stand till tis cold; then Putt it in a glasse; If you would have it fetch off scurfe, putt a pennyworth of salt=peter, into Quart glasse, and power your milke upon it. Alwayes before you use it, shake your glasse

To make Puffes. A Fan Take the Curdes of three pinte quartsThere is a symbol to indicate the insertion of the word "quarts" in the line of milke, putt to them neare a whole nutmegg greated, the yolkes of 4 Egges, & the whites of 2, putt into this about 2 Spoon[e]fulls of suger, and a very little salt, and mingle it with so very much fflower, as will make it, pretty stiff not hard, when all this is mixt togeather, It must bee putt upon a slice, and then cutt off from it in little rowles into a ffrying pann, with 2lb of clarified butter which must boyle, or bee very hott, before you putt in the Puffes, The[fire] must bee a quick wood fire; They must bee fryed brown & turned, And when they are soe, you must tosse them in the Pan, & when you Dish them up; Putt a little butter beaten thicke & with a little water, & nuttmegg & suger upon them; & strew a good handful of sugar on them

217X To make black Cherry wine. A Fan

Take six pounds of black Cherryes, Bruise them - well in a stone mortar, and straine them through a Linnen strainer; then putt them into a Jelly=bagg and let it runn through, so sweeten it with half a Pound of Loafe sugar, and putt it into a stone=bottle, & use of it about two spoonefulles att a Tyme, Once or twise a Day or oftener if occasion: It is good for the wind, or Convulsions in Children. X X to make Cherey Brandy

putt in to a Gallen Glass as maney Morelea Chereys; or kentish Chereys as will Halfe fill the Glas and upon them putt one pound of Witte Suger Candey Beeat to pouder. fill up the glass with the besst Brandy. and stope it Closse and tey it with a wett parchment; sett the Glass in the Sonn. all sumer at mike =llmas it will be fitt to drinke;