Early modern recipe books

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

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45

To make a maron pudin

Lay puff past round the brim of you dish then slice half a pound of napels bisket and lay it upon the bottame of you dish then lay on that the marrow of 2 bones and on that candid orring and lemon and cittern of each halfe an ounce a qurter of a pound of raisons and soe many currence then bete 12 egs with a littil sack sugar salt cloves mace and cinement put a quart of cremem mix it will to gether and put it in you dish and bake it

To make a rise flurrendine

boyle half a pound of rise very tender and when it is cold put to it half a pound of suet a pound of currants a little sack & rosewatE sason it with cloves mace Cinnament salt & Sugar a pen= =ny loafe grated 8 eggs half a pint of Creame Candie Oringe peele Lemon & Siturn of each half an ounce then lay a little thin paist in the bottom of the dish & mix it together & put it in yoE dish & cover it

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46

To Make a Rishch Cake

Take 6 pd of flower, 6 pd of Currents, 5 pd of Reasons stoned & cut smalle, half a pd of Dates, some Oirnge peele & Sifforne, sliced Nutmeg, Mace, Cinnamon, Ginger Ambergreese to yoE taste, 6 spoonfulls of Sack, & as much of rose watE 2 pd & half of buttE, one pint of thick creame, a good quarte of Ale Eeste, 10 eggs 3 whites, mix yoE spices, & three quarters of a pd Sugar, well beaten & dried, a little salt into yoE flower when it is well dried, then put yoE Eeste & eggs well beaten & yoE Creame being made a litt= =le hotter then milk from yee Cow, in which you must melt yoe buttE, then mingle all these togeth= =er, put yoE flower in a deep [?????] milk pan, & make a great whole in ye middle in which pour ye Liquids, & throw a handful of flow= =er over thm cover up yoE pan, & set it nigh ye fire to rise, mold in yoE Currants,

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and 43

How to make inyce of Liquorish

Take half a pound of fine beaten Liquorish 12 hand fulls of hysope 2 handfulls of Rosemary flowers or topps ??? 8 hanfulls of colts foote leaves stampe all these har= =bes and straine them then mingle them together with the lycorish and half a pinte of distilled water of (?)sope letting them boile upon a soft fire half an houere and then strain it a gaine then put halfe a pound of red sugar candy setting on a on a very soft fire till it comes to be very thick and comes from the skilletts bottome like a hasty pudding then take fine sugar and st stroue it thick upon a pye plate and in ye fine sugar mould your cakes puting them in a glass all the su?mer

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50

To make a cleare paiste of Quinces

Take ye Cores & Cornells of Quinces & boyle ym in faire watE till ye Liquor Jelly, & then take as much SugE as ye Liquor waighs & you must let yoE SugE boyle as you do fE yoE other paiste but not altogether so high then must you take yoE Liquor, & put into yoE sirrup, & stire it well togethE & put it into yoE Glasses & then store it & in a forthnight it will be fE yoE turne

To Preserve Ripe Apricoks

Take yoE Apricoks & pare ym very thin & you must take as much SugE as Apricoks, & beat yoE SugE very small, & set yoE Apricoks one by one & strowe some SugE upon & under ym untill ye SugE be melted then boyle ym untill they be tender & ye Sirup Jelly, but put no watE in

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To Preserve Pippens Greene Take Pippens when they be small, & greene, on ye Trees & pare 3 or 4 of ym, & cut ym in pieces then boyle ym in a quart of fair wate, till they be pap, then let ye Liquor come from ym as you doe for yoe Quidina into a Bason take a pd of Suger clarified put as many greene pippens unpared as ye Liquor will cover, & soe lett ym boyle softly & when you see they bee boyled as tender as a Quodlin then take ym up & peele ym & then yoe pipen will be greene then boyle in yoe Sirrup againe till yoe Sirrop be thick, & see you may keepe ym all ye year.

For a Straine take Stone horse dunge and brooke lime shred smal and a littel mutte suet shred your suet and put them all together in a frying pan and fry it and lay it to the place as hott as you can

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To Preserve Pippens red coulourd Take yoe best Pippens & pare ym, then take a peircer & bore a hole through ym, then make Sirrup fe ym, as much as will cover ym, & soe let ym boyle in a broad peserving panne & put into ym, a piece of Cynamon stick & soe let ym boyle close covered very leiseaurly turning ym very often, for if you turne ym not very often they will spott, & ye one side will not be like ye othe, & let ym thus boyle till they begin to jelly then take ym up & pott ym, & you may keepe ym all ye Yeare

To preserve Goose=berryes Take yoe goosberies, & pick out ye stems then take Suger & put to yoe Goosberies waight for waight & put a little faire wate to ym, & boyle ym a quarter of an houre till they be cleare

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To make whites Take halfe a pound of refined Suger and the whites of 2 eggs you must beate them 2 houres and then you must lay it a broad upon paper in little round cakes and then bake them but you must take heed that ye your oven be not hotter than for Suger Cakes

To preserve Greene Apricoks Take ym, & scald ym, & scrape of ye outmost skin of ym, & then you must change ym in water hotter & hotter till they be greene then you must take ym out of ye wate, & put dry Suger waight for waight, & then you must boyle ym till the Sirrup be thick you may doe white plumms to have ym greene as you doe ye greene Apricocks;

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51

To Make Jelly of Rasberries

Take yoE Rasberries & set ym over ye fire in a skillet & put a little fire watE to ym till there be a great deale of Juice in ym then you must be let ye Juice runne from ym through a strainer tehn take to a pint of Juice a pint of SugE put in yoE SugE in yoE Juice & boyle it, till it will cut in like manner you may doe Currants, or Barberries, only to Barberries you must take double ye weight of SugE

For ye Cough

Take hony ye last when you go to bed, & ye first thing in ye morning & it helpeth you may mingle ye powdE of dryed Rosemary wth it if you please

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For the Eyes

Take sullendine, pounded & strained ye juice into a little hony mingled together & dropt into ye Eye, then take ye white of an egg, & beat it to an Oyle then take a little flax finely picked, the bigness of ye Eye dip it in ye white of ye Egg, & lay it one ye Eye assoone as you have dropped ye sullendine & hony, this is good fe any thing that groweth in ye Eye;

To make Sirrop of Burrage flowes Take 6 Ounces of flowers to a pinte & half of water you must heat yoe water very hott, & put in yoe flowers, & let ym stand all night stopt close you must take 4 pd & a halfe of Suger & straine yoe - flowers into yoe Suger & boyle it up.

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To Preserve Pom-Citrons.

Take yoe Pom-Citrons one pd & a half & cutt ym, some in halfs & some in quartes & take ye meat out of ym & boyle ym tender in faire water then take 2 pd of Suger being clarified, & make a Sirrup of eym & let ym boyle in ye Sirrup a quarter of an houre very gently then take ym up & lett ye boile Sirrop boyle till it be thick & then put in yoe Pom-Citrons & you may keep ym all ye year, if you please you may pare ym

For the Stich Take a quart of beere and a handfull of dandelions and a Spoonefull of red Saunders Seeth it till half be consumed and drinke it morning and evening.

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