Pages That Need Review
Wellcome Collection: English Recipe Book, 18th century (MS6956)
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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 & w you use this wat mingle w it a little sirrup of gillyflowres you may give this to a woman y lyeth in
To P serve Pippens in slices
Take y the greene of it very thin in little pieces & putt y into wat & change it often to take away y bitterness of it y take six Pippins & paire y & cutt y in small pieces & boyle y w a little wat until they be soft as pap y strain y juice from y into a dish y take some of y greenest Pippens y you can gett paire y something thick y slice y til ye come to y core always picking out y core as you see any in y slices making as little whole as you can in y put y slices in faire wat as you slice y to keep y couler but before you slice y weight you pippens weight for weight w Sug y take yo Sug
greenest Lemon y you can gett & pare-
& dip every piece into a basen of fare wat into a skillet & dissolve it into a Syrrup y put into you skillet some of y Pippen wat y boyle it & scum it y put in yo slices of Pippens and yo Lemon picle & lett it boyle quick & you must turn y often & lett y boyle until they be cleare & begin to jelly upon a plate you may put if you please into y boyling half a grain of Amb 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 yo use.
& put it-
43
To Preserve Rasberies
Take of yo & pick the stalks of from them very cleane then wash them but bruise them not then weigh them, & to once pound of Rasberies you must take 6 Ounc =es of loafe Sug & 6 ounces of Sug candy clari= =fie it w halfe a pint of faire water & 4 ounces of juyce of Rasberies boyles to a weak Syrrup & then putt in yo Rasberies stirring them up & don? & so lett them boyle till they be enough & so you may keepe them all yeare longe
fairest & best coloured RasberiesTo P serve Pyppens white
Take faire large Pyppens after Christmas pare them & bore a hole through them as you did for yo red ones then make a weake sirrup for them & so lett them boyle till they be tender then take them up & boyle up y sirrup a little higher, then putt them in a gally poot & let them stand all
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night, the next morning the sirrup will be something weaker then boyle boyl the sirrup again to its full thickness & you may keep them all year, if you please to have them taste a pleasant taste more then a naturall pipen putt in one grain of muske & one drop of Symical oyle of cinnamon & that will make y taste a more pleasant taste
A Receipt f: the Dropsiottsett(?)
Take a quart Stick in (?) afternoon, putt y stick about y longth of a (???) =knife. Scrape y brown barke off, & strip y Green off y putt y between two Earthen pans all night, y next morning take: 1: Ounce of y best Ruebarb sliced thin, & 1: Ounce of Race Ging scrap'd & bruis'd; that it may hang together by y Strings, scrape & slice a little Horse Radish roots; & a little soote of Eliea[m?]peina scrap'd ^ slicd. then take :1: Gallon of [?????] Strong
of a Peck of the Jnnor Rinf of y Eldo-
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 & rosewat 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 yo 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 yo taste, 6 spoonfulls of Sack, & as much of rose wat 2 pd & half of butt , one pint of thick creame, a good quarte of Ale este, 10 eggs 3 whites, mix yo spices, & three quarters of a pd Sugar, well beaten & dried, a little salt into yo flower when it is well dried, then put yo este & eggs well beaten & yo Creame being made a litt= =le hotter then milk from ye Cow, in which you must melt yo butt , then mingle all these togeth= =er, put yo flower in a deep [?????] milk pan, & make a great whole in y middle in which pour y Liquids, & throw a handful of flow= =er over th cover up yo pan, & set it nigh y fire to rise, mold in yo 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 y 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 y in faire wat till y Liquor Jelly, & then take as much Sug as y Liquor waighs & you must let yo Sug boyle as you do f yo other paiste but not altogether so high then must you take yo Liquor, & put into yo sirrup, & stire it well togeth & put it into yo Glasses & then store it & in a forthnight it will be f yo turne
To Preserve Ripe Apricoks
Take yo take as much Sug as Apricoks, & beat yo Sug very small, & set yo Apricoks one by one & strowe some Sug upon & under y untill y Sug be melted then boyle y untill they be tender & y Sirup Jelly, but put no wat in
Apricoks & pare y very thin & you must-
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