Early modern recipe books

Receits for Stilling 71 A Cordial Water against Infectious diseases as plague. Small pox. Measels. Burning feavers. It is good also to remoove any Venom or Surfeit & to Restore the Spirits. Take read poppies. read roses flowers. read sage. fennell. Buglose flowers & leaves. Balme. Burrage flowers & leaves. Comfreys flowers & leaves. Marygolds flowers & leaves. Tormatil leaves & rootes. Scabius. Egrimony. Bettony. Dragon Wormwood Celendine. Angelica of each of these one pound. Fetherfew. Mugworth. read pimprenell. Dentdelyon. hartsease. hartstonge Maydenhaire. liverwort Rososolis. Wild thime. Mother thyme Burnett. Woodsorrell. Hysops. Rosmary tops. Lavender of each of these half a pound. Mint. Rue. Elicampana rootes of each a quarter of a pound. Liquoris & Gallingal of each half a pound; Pick your hearbs cleanr & weigh them, shred them smal with a shoping knife; Scrape & shie - your rootes. Add to this Garroways seed one pound, Coriander seeds sweet fennels seeds. any seeds of each half a pound. One pound of both sorts of Cardamon seed. Steep all these in fourty five quartes of white wine you must have sweet earthen potts to infuse them in, and cover them close for 2 or 3 days then putt in 4 po^ds of raisins of the sun & 4 pounds of figs cutt or chop them smal, lett all these be stirred once or twice in a day for six days. Then you may beginne to still them in a cold still, close the ioints of your still with a paste of rie - meale. this water must be given to a man or woman a wine glas full att a time, to a child less. you must not eate or drink for 2 hours after but if you be dry you may drink some of the samllest water. You must keep the first by it selfe and also the second & third running.

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The vertues of this excellent water is againnst Apoplexy, bead palsey or shakinng, gidness in the head, vapors swouning vertigoes, good to provoke an Appetit, and is strangely effectual to restore decay's nature. You must take a quarter of a spoonfull with crums of bread, and fast an hour after it

The Snaile water

Take the tops of pine and stirr 2 haandfull, Dryed Egrimowy Vervainne, heartstronng, maiden hair & green liverworth of each a good handfull, dryed oranges rinds half an ounce; Cutt yhe hearbs and the ridns small together, then take a quarte of snailes cleanly pickt & wash'd, Bruise the shells & mix the hearbs & snailes together and putt them into a cold still & poure vpon them 3 quartes of milk from the cold, lett them innfuse all night, & inn the morning draw it of with a gentle fire, It will afford 3 botles , mix with the 3 bootles a pinte of magisteriall Water, of water of worms; Drink a sack glass of it in a morning sweetned with sugar, att 4 in the afternoone & last of all going to bed ^{Some fter having purged the snailes in water 2 or 3 times still them in milk} with spear mint only

For a Hott Rheume in the Eyes

Tke Toade brood what a quantity you please putt into a swine that the water may run from it. Then still it in a Rose still, & with the waater wett your Eyes lids with a feather.

To make Mr Keebeus Read water

Take of mighty strong ale three gallons putt thereunto of anysseeds clean dressed and bruised 3 quarters of a pound. Of liqourish cleane scraped thin sliced an bruised half a pound of cinamon of the roots of Enala campana dryed of yhe rootes Jreas each two ounces, slyced of bay berries blanched and bruised of ginger paared & thin sliced, of nuttmegs thin sliced of great gallingall thin slicied, of cassia ligna of each one ounce; of cloves of grains oof long pepper of cumin seeds of corianders seeds of Cubebes of the seed of ammonum, of the seeds of groweth seed of peony, seed of sweet fennell seede of angelica, seede of ameos, of winter savory, of saxtfrage seede of each of these half an ounce bruised of yhe roots

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roots of ginian half an ounce thin slyced of alibanane of mastick of mirrhe of each one ounce a like bruised of lignam; aloes thin sliiced of macae of settwell rootes thin sliced of spicknard of each aa quarter of an ounce of read roses leaves dryed two handfull of the flowers of sticados of the flowers of camomille of each half an handfull, of the flowers of centorye two ounces, canapitis of Diptamus cretiicus of St. Johns worte of philodendule of pimpernell of scabius of pitony of Eagnmony Juniper berries of each an handfull some what dryed of cypres roots, foure ounces of sugar foure ounces of AlKarett. Half your cinamon & lignem aloes must be reserved out of the Brass pott and knitt in a litle bagg and layd in the bottom of the reciver, and then putt haalf youor sugar and Alkanett with an ounce of ambergris or less into the receiver; all the Hearbs and flowers must be left out of yhe brass pott, vntill you have draw your first draught and when your first drught is draw, take aaway your receiver and the bagg tht is therein and wring it hard into the receiver that done take of your Lymbeck and all the substance that is in yhe brass pott and lett it runn thorow a cive of haire into some faire brass pan all the liquor from yhe spices putt those spices innto the brass pott again and all your hearbs and those spices into the brass pott again and all your hearbs and flowers and also those same spices that are in the bagg putt into them one gallon & a half of fresh ale; Then sett on your Lymbeck and draw it as you did before, and into yhe receiver putt the other ounce of cinamon knitt in the bagg and drain it aas you did before & then putt the first & last draught together & keepe it for your vse in some glass botle.

Rules in Stilling

You must begin with a slow fire att first & so grow hotter keep a constant heat to make all waters good & strong, you must lute your still with clay & brine mingled together (except you still in a glasse still) & wett a peece of bladder & lay it vpon the nose of your still & the glasse that receiver the water to keepe the spirits in, lett the glasse stand in cold water and as the water warmes laid it out & putt in cold. Keepe wett cloths vpon the cape of your still.

Stilling How to make Spiritt of wine Take Lees of wine and distill them in a Lembeck & [th]en take & putt it into a glasse - still and then sett it into Balnes- Maria as long as it distilles with long streames oyly it is a good Spiritt then the second is a weaker Spiritt take the strongest and distill it again with a soft fire so that it doe but breathe and as long as it runs oyle it is perfect good when you have a pinte or quarte of this spirit to know whether it be all Spiritt or not you may pour some into a Sylver Spoons & sett it on the fire & it will burne so long as there is any Spirit in it. And by this you may know what quantity of good Spirit you have. Then take some of your salt of tartar to a pinte 2 or 3 dragmes to a quarte twice as much it being putt in & shaked together so [th]ee salt be dissolved and lett it settle one or 2 houres and you shall see the spiritt swim aloft and the fleame on the bottom sensibly parted. Pour that softly that swims at topp into a glass. Body leaving some 3 shaves breath before you come to [th]ee. Separation Distill this once over again. And here you have Reclarifyed Spiritt of wine better then if it were 7 times stilled over. Then you may take the ither that remains in the botle and distill it soe long as any good spirit comes and keepe that for your use by it selfe and selt the bottom in a Skargell glasse on hott sand or hott ashes to vapour away and then you shall have your salt again To make Spirit of thym, Rosmary, Sweet Masjoran or and other Hearbes Take a good quantity of any of the hearbes & fill a Rundlet with it then putt as much water as will cover it over to every gallon of water putt 6 spoonful of honey stirring the water & honey well together and before you putt it to the hearbes. Close up the vessell and lett it stand a Month or better. Then putt it into a still and distill it with a gentle fire, that which come first is the best to be distilled in a glass still is [th]ee best. Is will worke like unto drinke, therefore your Rundlet must have some vent. To make Spiritt of Caster Take of Calamne 4 ounces of nipe half a handfull of dills seed as much cloves 2 dragmes of oranges peels the white being parted from them2 ounce of allnuts blossoms half an ounce of Rosmary flowers a good handfull of the tops of sage half a handfull of casterum one ounce Distill all this in a Lembeck. To every ounce of Caster and to [th]ee aforesaid quentity you must putt 1 quarte of the best white wine & soe distill them. This water is of excellent use for any that is troubled with winds or swounding fitts or have a weake stomach and cannot digest their meate. Weomen with child may take this [th]et are troubled with fainting fitts. is doth much revive the spirits. Stilling To make simple water of poppies Distill your poppies as you do your Roses and to it add sugar candy and dates shied as you have done page 139 these are very good for those that cannot digest their meate, one spoonfull of sugar is very comfortablewith it The Plague Water Take Rue sgrimony, Wormwood, Celendine, Sage, Balme, Rosmary, Mugwort, Draionos, Primpernell, Marygold, wood bottanye, Buonte Carduus Beneditus Tormentill, Angelicx roots Eleampana Scrapt and shied. Take of all these the like quantity in weight & twice as much Rosmary as any of the other shred them small then steepe them in white wine as much as will cover them down so lelt them stand 2 or 3 dayes. Stirring and thrusting them now & then, then still it in a common still so longas you feele it hath any strength you may keepe the strongest by it self for a drought of it with Mithridate will drive [th]ee sickness, Measles, smallpox or ay surfeit from the heart and the smallest with mithridate or teriade is good for all ages. It is good to drinke att any time if youfind your selfe ot well some putts brandy with the wine To Make Spirit of Mints & Spiritt of wine Take 3 gallons of spear-mints water stilled in a cold still putt onto it good store of spearmint chopped very small so lett it steepe all night, then distill it in a Lambeck, then steepe more mint in the same water and distill again then distill it again without mint and draw it into 3 glasses you must not draw it to [...] least your burn the pott. Stopp your water up close is glasses & keepe it for composition Take the strongest Ale worte & mix it gently with your [...] with your best sack lees to half [th]ee thickness of butter then distill it in a Lymbeck till it runs without taste so distill all your leeds then putt all your waters into your Lymbeck again and distill it as before in 3 gallons all this being done compoud your spirit of mint as falloweth. Take a great quantity of the finest sugar beaten & more then wett it with the small minte water So lett it stand in a Bason sometimes stirring it till the sugar be dissplved then add to it of the strongest sorte of spiritt of wine and of 3 qorts of your spiritts of mints each quantity according your taste, then putt in a quantity of amber-greece and musk to [th]ee likeing. So fill it into great glasses and when it is well setled you may fill the cleare into smaller glasses To Make Cherries Water Take 4 pods of cherries stone them & putt them into 4 pintes of claret wine one handfull of Rosmary 2 of Balme 2 ounce of Cinamon 2 nuttmeggs sliced putt them into the still when they have been infused one night. Divide your water into 3 ports. If you please you may take 3 spoonfull of read roses water of fine sugar boile it & make a candy also a little mark of add it to [th]ee said water. You may take 3 spoonfull att a time with one spoonfull of syrup

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109. To make Paste for Hands. Take halfe a pound of figgs, as many reasins of the Sun stoned, halfe a pound of bitter Almonds blanched; Beate all these Severally in a mortar Very Small, mix them together with 2 lemons, the seeds taken out & the lemons minced, 2 hand full of beans meale; Boile all these together in a pinte of white wine Venigar stirring them continually, & when it has boiled that it sticks noe more to the pipkin it was boiled in, take it off & putt it in a gally-pott for your vse. To make Lip's Salue. Take half a pinte of rose-water, putt in about the bigness of a large walnut of fresh butter without any salt, and about the bigness of a large grey pea of Bees-wax & the bigness of a walnut of fine loafe sugar Boile all together, & when cold take the Salue of the water. A Very good Washe for the Face to take out heatt & make the skin cleare. Take as much white Sugar Candy as will laye vpon a sheling, the Same quantity of allum, beate the white of a new lead egg Very well, & then putt in the allum & sugar candy & beate them all-together, then putt them into a pinte of white wine & one ounce of oyle of tartar, one ounce of oyle of Almonds & shake them all-together for 2 houres without staning still, then putt in a penny-worth of Camphir tyed vp in a bag, & lett it hange in the botle, Shake it when you vse it. To Washe the face. Lady Foster. Take black Snailes & pull of the black strings out of the back, then wash them & lay them in a cloth, & so still them. A Sweet water to burne vpon a fire-pan a litle att a time Take 2 ounces of Beniamin, & as much of Storax, a quarter of an ounce of Cloves, all these beate severall into pouder, 6 grains of musck & as much of the Spiritt of roses; grind the musk to pouder & 6 grains of Civett; you must take a Spoonfull or two of rose-water to melt the Civett; take a quarte of Damas-rose-water & putt it in a glasse, & then take all these things & putt into it; then shake your glasse 2 or 3 times in a day, & when the glasse is allmost out, you may fill it again to the Sweets, & it will make the water sweet 2 or 3 years, and so vse it as you please To dry & parfume Roses. Take the best leaves of roses. &c. look in Seilling page 90. For readness or pushes in the Face Take the iuice of white grapes, before they be ripe, being Suddenly press out 1 pinte of the depirated iuice of housleeck, 2 pintes of the purest iuice of lemons 12 ounces Sulphur Vinim Very finely pouderd & seached 2 ounces, of roach allum half an ounce Storax 3 dragms, White sugar Candy 6 dragms, Camphir 1 dragme; lett all these be putt together in a bouth-head & buried in horses-dung the Space of eight days, Afterward lett the liquor be filtred thorough browne paper, Afterward add a pinte of the purest rectified spiritt of wine. With this you are to dabb your face with a linnen cloth att night, the next morning wash it of with the water of white lillies distilled. 81

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a thick sawce, after you have straine it, bruise the liver very small & putt in with some butter & the yolk of an Egg or two Or cutt an orange in thin slices & boile them in some wine & wafer a litle butter & some of y^e grease of the Capon that drop downe, seasoning it with a litle pepper & salt & a litle venigar if you will For roasted mutton. Venigar & onyon boiled together a litle is very good when you boile pidgeons, take shread sage a litle pepper with small peeces of bacon, & stuff it into the belly of your pidgeons, so boile them. For roasted mutton take anchoves, wash it in 2 or 3 water, take out the - bones, dissolve it in claret wine, putt in some gravy with an onion peeled some whole pepper & a litle grated bread, so boile it Instead of green sawce, Boile with your meat a bundle of sage & parsly, - take it out & squeese it, chopp it with the yolk of hard eggs a litle venigar & sugar.

To make Mustard a very good way.

Take a pott as hold half a pinte & putt in your mustard seed; you - must prepare it well before by beating & sifting it 2 or 3 times over, till it be very fine, doe not fill your pott so full, but that you may have roome enough to putt in some scraped hors-radish, as much sugar as will lye twice upon a six pence, pepper & salt together as much as will laye on a six pence & so mingle it with venigar & stirr it well together, tye it up, the next day it will be very good.

A good Dish of Stakes

Take a neck of mutton, cutt it out in steakes & broile them leasurely - on the gridiron, strowing on it as it broile some grated bread & nuttmegg, For the sawce take some gravy & dissolve an anchove or two in it, putt some whole peper in & grated bread, when your mutton is enough, serve them - up all together hott, cutting a pretty many capers in

A Sawce for a Stewed Rabbet.

When your Rabbet is stewed, take some of the liquor you stewed it in, and grate some bread in it with a lump of butter & whole pepper, so serve it with the rabet. A pullet capon Duck or pidgeon half roasted & cutt in peeles & stewed & served with the above named sawce is very good

To make pig-brawn

Kill your pigg & lett it bleed well, & when you have dressed it, lett it laye in water some time, then part it in the back & take out all the Bones, then wash it again, & yⁿ rub it over with a litle salt, & so rowle up each side by it selfe very close & tye it with tapes then boile it with water & a litle salt & hearbes for an houre^{& 1/2} (some requires 3 houres) or till you think it enough. Assoon as you take it out of the boiling water, putt it into cold water to - prevent it from jellying, then Boile some water & bran together some time, then poure y^e. water of from the bran, & to this water put some beat or venigar & salt & boile it to a brine & when tis cold putt in your Brawn, doe not make your brine to salt. It will be ready to eate in a week. If you please you may season it with spices & yⁿ boile hearbes in y^e liquor also

Cookery

226.

To stew a Neck of Veale

Take your neck & parboile it & them part it into litle steakes, & putt it in a deep dish & poure into it as much of the liquor as you parboile it in as the dish will hold, & slice in some thin peeces of bacon & horseradish, a blade of mace a good handfull of spinage & other sweet hearbs as parsly winter savory & what else you like, mince them small before you putt it in, putt also some - green pease or cheries & salt, so cover it & let it stew ; when tis enough take the yolks of 3 eggs a little claret wine, & when you take the dish up take some of the liquor & beate with your eggs, so poure it in & shake it together & serve it, you may putt in some nuttmegg.

To toaste cheese

Cutt your cheese into thin peeces, lay them in a plate with butter under y^m so putt your plate on the chaffing-dish of coales near the fire, that they may toast above & below. If your cheese be good it will melt like butter, Beate - an egg very well & stirr it well in, so serve it on toasts.

To Fry artichocks

Pick of the leaves from the bottom, take the bottom & fry it in fresh butter with some parsly crisp, so serve it with the parsly & melted butter.

To make French Bread another way.

Take a quarter of a peck of flower 4 eggs, a pinte of ale yeast, beate them well together with as much new milk & will wett it warme as coms - from the cold, so temper it a litle in a wooden ordinary dish half full, when t'is risen to the top, sett them into the oven.

To coller Eeles

Skin your Eeles, open them on the bellyes lay them flat & take out all - the bones; then chop some sage very samll, mingle it with small pepper & salt - very well, then season your Eelles with this as high as you please, rubing it all over, then rowle it up & tye it close with a tape, Boile it in water & salt with a bundle of sweet hearbs an onion & the bones & a few bay-leaves, when it is enough take it out & when the liquor is cold putt it in; you may boile it in white wine instead of water as the best way. It will not keepe above 3 days, sowthem in - cloths to keepe them from breaking beside the tapes, make your seasoning small & when you sowle them take of the cloth but not the tapes.

To Boile Eeles

Boile them in water & salt & some white wine lemon sliced a bundle of thym & marjoram. For the sawce take boiled parsly & butter with some white wine & venigar.