Early modern recipe books

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

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43

To Preserve Rasberies

Take of yoE fairest & best coloured Rasberies & 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 SugE & 6 ounces of SugE candy clari= =fie it wth halfe a pint of faire water & 4 ounces of juyce of Rasberies boyles to a weak Syrrup & then putt in yoE Rasberies stirring them up & don? & so lett them boyle till they be enough & so you may keepe them all yeare longe

To PEserve Pyppens white

Take faire large Pyppens after Christmas pare them & bore a hole through them as you did for yoE red ones then make a weake sirrup for them & so lett them boyle till they be tender then take them up & boyle up ye sirrup a little higher, then putt them in a gally poot & let them stand all

Last edit over 2 years ago by sfemet
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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 ym taste a more pleasant taste

A Receipt f: the Dropsiottsett(?)

Take a quartE of a Peck of the Jnnor Rinf of ye EldoE Stick in (?) afternoon, putt yo stick about yo longth of a (???) =knife. Scrape ye brown barke off, & strip ye Green off yr putt ym between two Earthen pans all night, yn next morning take: 1: Ounce of ye best Ruebarb sliced thin, & 1: Ounce of Race GingE scrap'd & bruis'd; that it may hang together by ye Strings, scrape & slice a little Horse Radish roots; & a little soote of Eliea[m?]peina scrap'd ^ slicd. then take :1: Gallon of [?????] Strong

Last edit about 2 years ago by sfemet
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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

Last edit about 2 years ago by sfemet
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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

Last edit about 2 years ago by sfemet
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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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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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To make Marmalade of Quinces Take yoe Quinces cut ym in halfs & pare ym, then take to a pound of Quinces a pound of Sug er, & make a Sirrup with a pint of water, then put in yoe Quinces into yoe Sirrup, & let ym boyle soft ly till they looke red then let ym boyle a pace till it will cut, keep it sitrring with a spoone

Last edit about 2 years ago by LPage
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