Early modern recipe books

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

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Paint fresh c r[?] be desirable from [?????] [?????] If you can make the [rocr? oven?] the [rebrany] & a couple of [??? ??? ???] lile you tink it safe to return to[??] you are welcome

Last edit over 2 years ago by sfemet
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Past and lay your [forst mete firts] and your oysters on that then lay your mete and oysters as you think fit bake it gentell and put alittell butter in your pye and butter at tope

Last edit over 2 years ago by Veena
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a quick pudding

take the yolks of six eggs and a glass wine glas of sak bete your eggs and lay a fine puf past in your dish and melt half a pound of butter fine and when your eggs and wine is in your dish [aid?]poure in your butter and bake it half an oure

to drese eggs in moonshine

take your dish and set over a gentell fire over your stove and put in some fresh sweete butter and breke in your eggs and some good creme over them and a Littell salt and cover them with a hot [pile?] till they rise fine and send them in

to dres beef allamode

take a pice of buttock beef and salt it rub it over lite with your hand then take bacon and sut it in pieces as big as your littell finger put it in vinegar pan in some spic a Littell lemon pile and [paper and??] a bay life or to then let it lay all night then lard your beef through with it

Last edit over 2 years ago by vant
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then put in your stew pan and put in your beef in stron broth and a Littell swete herbs and a bay Lay leufe or to and some spice and turne it often in your pan till it is enough cut it in slices and put in your disk and send it in cold when you want it

To make duch bife

take apice of buttock bife and take a clever and prick some Littell holes and strew some salt peter over it rub it in salt it well and turn it often in your pickell and dry it in your chimny in [paper] and boyle it and [chrip]it in small strips and send it in cold with fresh butter second course

to make an oyster pye

take th fish of some eells and the fish of claws of Lobsters or crabs and make a forst mete with butter or suet and cloves and mace and Lemon pill and the yolk of one ege a litel swete herbes fine shred and role it in Luttell bile and take your oyster washt in wine and put in your oysters in your[??] of peuf

Last edit over 2 years ago by vant
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87

The greater Palsie water also Apoplexye taught by Mr Mathias

Take of Lavender flowers & fill a large gallon glasse, & poure on of very good spirit of wine or perfect aqua vita distilled from all Tilogime then circulate the in for six weeks, very close stopped & [clad???] with a bladder & so nothing breath out lett them stand in a warme place then distill it in a Limbeck still with this cooler then putt in the said water, Sage, Flowers, Rosemary Flowers Betony Flowers of each halfe a handfull, Burrage Flowers Buglere Flowers of Dollium Connallium of Couslip Flowers of each one handfull steeps those Flowers in good Manosy or good Aqua=vitae, [??????] steepe every Flower & herbes in a good spirit of wine every one in his season till all may be had ??? put them all sudry digested together, put alsoe to them

Last edit over 1 year ago by MaryV
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88

them of Baume mother=wort spike=flowers Bay =leaves the leaves of Oringe tree (if they may be had) & their Flowers of each one Ounce, cut all small & put them into the aforesaid distilled wine & malmesy & put them together & distill it as before being steeped the space of six weeks then put into this distilled water Citron peele & Piony seeds hulled of each 6 Drams Cinamon, halfe an Ounce of Mace & Nutmeggs Cardamons Cucuber yellow Saunders of each half an Ounce Lignum Alsoe one Drame make all those in pouder & put them in the Distilled water & put to them of Iniubes new & good halfe a pound, take out the stones before hand & cut them small, close youre vessell well with a double bladder lett them digest six weeks then straine this hard with press & Filterate the Liquor & put in this Liquor prepared Pearle 2 Drams, prepared Senarrages & [?????] Ambergresse meuske & saffron of each halfe a scruple Red Roses dryed well & sweet smelling, red Saunder & yellow of each one Ounce hang these in [??????/] bagg in thee water well closed that nothing breath out

Last edit over 2 years ago by sfemet
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diseases of the Mother in find none can sufficiontly express the virtues of it Probatum Est

My Lady Bartletts Receit for the Colleck

Take two Ounces of Rubarb steeped in a quart of Anniseed water taking four spoonfulls at at time

Last edit over 2 years ago by sfemet
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35

To Make Sweet Water

Take a peck of Damask Roses, pick them sift them well from the Seed, then put to them a large handfull of the best sweet Marjorum, 3 or 4 handfuls of the best Baye & one of Lavender tops, pick all these fine & mix them well with your Roses, then put half the quantity of the powders hereafter mentioned & sprinkle 3 spoonfuls of the best whitewine vinegar then in the other half of the rest of the powders on the top & as much Vinegar as before, the powders are these, viz, Benjamin one Ounc, half an Ounce of Orice, a quater of an Ounce of Storag, half an ounce of Cloves, all these must be grossely beaten & mixd together, when the Cake is stilled soe ready as within an houre of taking up, then mix 3 grains of Musk scraped fine & put it into 2 spoonfuls of Rose water & sprinkle it all over the Cake & keep it in the still an houre then take it out & lay it in the Sun to Dry, then lay it amongst your Cloaths & keep the water for your use.

Last edit 3 months ago by Katy Mair
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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
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then take ym up both boyling & let ym stand together, till they be cold then put ym into a pot, this is a good way to doe Lemons also,

Last edit over 2 years ago by sfemet
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