Pages That Need Review
Wellcome Collection: English Recipe Book, 18th century (MS6956)
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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-
51
To Make Jelly of Rasberries
Take yo skillet & put a little fire wat to y till there be a great deale of Juice in y then you must be let y Juice runne from y through a strainer tehn take to a pint of Juice a pint of Sug put in yoE Sug in yo Juice & boyle it, till it will cut in like manner you may doe Currants, or Barberries, only to Barberries you must take double y weight of Sug
Rasberries & set y over y fire in aFor y Cough
Take hony y in y morning & it helpeth you may mingle y powd of dryed Rosemary w it if you please
last when you go to bed, & y first thing-
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 flow 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