Early modern recipe books

Pages That Need Review

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

 -
Needs Review

-

How to dry Oringo Rootes Take yoe Rootes & wash ym very cleane & boyle ym, & as soone as they will peele, peele ym very cleane, then take ye peath out of ym, & take a qsd of Suger, to a pd of ye rootes, & make a Sirrop, & put ym into it, & boyle ym quickly, but you must have some of yoe suger cut & beat it & search it fine; & take ym out of ye Sirup cleare, & then plate ym as you please, & dust ym well with Suger, & lay ym upon papers before ye fire, & they will be dry in 2 or 3 houres;

For one that cannot heare well & are deafe Take ye juice of Betony, & womans milk, & mingle ym together, & dip a piece of black wool in it, & put it into ye eare, this doing 10 or 12 days or more, & if this will doe take ye milk of a Red cow, & boyle it in Oatemeal, & ye juice of Betony, & lay it plaister= ways on ye eare:

Last edit over 2 years ago by LPage
 -
Needs Review

-

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

Last edit over 2 years ago by LPage
 -
Needs Review

-

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

Last edit over 2 years ago by LPage
 -
Needs Review

-

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;

Last edit over 2 years ago by LPage
 -
Needs Review

-

To make Paist Royall white

Take a pd of refined Suger beaten & searched & put into an Alabaster Mortar with an Ounce of Gum drag= =on steeped in rose water & if you see yoe paiste be two weak put in more Suger if two dry more Gum, with a drop of Oyle of Cinnamon soe that you never deceive yoe self to stand upon quantities beat it into a perfect paist & then you may print it with yoe moulds & when it is dry gilde it, & so keep it fe yoe use;

To make Suger Cakes

Take a pd of Suger sweet Butter, & a pd, & a quarter of Suger, & [2] yolks of Eggs, & so much flowe as it will wett worke it very well to gether then make it into Cakes & bake it a soft Oven;

A receipt [fe] ye Surfiet water

Take 4 gallons of strong ale 4 pound of red popies & lett ym ly a steepe 2 or 3 days then still it then put some of ye popy floroew therein let it stand all night in a hott

Last edit over 2 years ago by LPage
 -
Needs Review

-

still, & so colour it red

Good fe ye Cramp

Take ye downe of thistles & sow it in a bag & hang it about yoe neck

The Plauge water

Take Baume, Mugwort, Red-sage, rosemary, Dragons Scabious, Betony, Egrimony Pimpernel, veruen, May-weed Ellecampane take a pd of each of ym, except Rose-mary, of that two pd, & cut ym, steepe ym all in 14 Quarts of White-wine & let ym stand 4 or 5 days & when you will still ym wring out ye herbs wth yoe hands, & still ym, & still ye wine by it self in a Linbecke

For the yellow Jaundies

Take Strawbery rootes, & the inner peele of a Barbery tree, & boyle it, in Whitewine posset, & mangle it with suger, & drink it 5 or 6 times, morning & evening & it helpeth, - you may boyle a little sallendine in the Posset if you please for the jaundies

Last edit over 2 years ago by LPage
 -
Needs Review

-

A pretious Cynnamon water

Take 8 Ounces of Cynnamon & a quart of rose wate, & a pottle of whitewine the flowes of Burage, & Rosemary of each two handfulls, of cloves a quarter of a pd, Baume & Relico carduis each 2 handfulls, the seedes of Fennel Anisseeds Coriander, seeds, of each a quarte of a pd Bruised put ym alltogether in a close still pott, coverd put this pott in warme wate & let ym stand 2 days then poure it into a common still set on ye Limbecke close it, & with a soft fire, & distill it, & keep it in a close glasse give it ym that have any cold sicknesses or dropsie, a bund of flegme stopping of Gall, rawness of stomacke, weakness of heart, wine collicke, dulness of spirit moist rhumes & such like.

For the Piles

Take linseed oile and oile of spike alike quantity mingle it to gether in a saser warme it and annoynt the piles then dip a soft cloth in the oile and lay it to the place as warme as you can suffer it this helpeth

Last edit over 2 years ago by LPage
 -
Needs Review

-

For the Mother Stich

Take a quart of the best white wine and 3 topps of wormwood and one handfull of baume leaves 20 cornes of white peper bruised all this being put to gether in an earthen pipkin cover it close boile it till it come to a pinte then straine it and drinke it one hal= fe in the evening goeing to bed and sweate the other halfe after midnight

A receit for ye Piles

Take ye Blossoms of Sullendine dried & Powderd & mix it with Hony, & take a little upon ye top of a knife:

To pefume powdes

Take 2 Drams of Benjamin, halph a Dram of Laudanum=Storax, Calamint 2 Drams, Aloes=wood halph a Dram, halph a graine of Musk, beate these very small, & mingle amongst yoe powde

Last edit over 2 years ago by LPage
 -
Needs Review

-

To Make Lamb

Last edit over 2 years ago by LPage
 -
Needs Review

-

60

To make the Leaden Plaister

Take a pd of Oyle of Olive, 1 pd of Red Lead 1 pd of whitelead pounded to dust 13 Ounces of Spanish Soape, incorporate all well together in an earthen pott well glazed, then set it over a small fire of Coals an hour & a half, still stirring it with an Iron but then you must let your fire be something bigger, then let it boyle till it be ready & you shall know when it is enough it will not cleave to a Trencher, & it will look darker than Oyle a little, it is a very good seirecloth it will last 20 years

The Virtue of the Plaister

For the Stomach laid to the Belly, for the winde Collick laid to the Back & Reins for the Bloudy Flux, heal of the Kidnes; running of the Reins, weakness of the Back; Swellings, Bruises, Aches, Fellens, Imposthumes running Humours not the Puilla in the head, good for the Eyes, headachs laid to the Temples

Last edit 3 months ago by Julia
Displaying pages 21 - 30 of 1320 in total