Wellcome Collection: Fanshawe, Lady Ann (1625-1680) (MS7113)

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Mrs. Gattonds cakespage: 218 For a ConsumptionPage 2. To make Lozenges for a COld.p. 5. For a Glister for the Collicke or any other paine of the Gutts comming of Coldp. 6. An approued Medecine for the Conulsion of fits. p. 6. A Drinke admirable against a Cold or consumption. p. 9. For a Canker.p. 9. A Medecine for the Stomach Collicke.p. 10. Mr. Mathias His Cordiall.p. 135. A Cordiall to be giuen at the beginning of a Suknessep. 135. A good Restoratiue after a long sicknes or to preuent a Consumptionp. 135. To make Citterne Water.p. 183. A Water for the Canker.p. 185. Cinnamon Water. p. 188. To make Cherrie Water.p. 190. Spiritt of Clarie.p.190. An excellent Receipt to make a Cake.p. 274. To make fresh Cheese and Creame.p. 277. To make Cheese Curd Creame.p. 278. To make milke Creamep. 278. To make codling Creame.p. 278. To make Spanish Creame.p. 278. To boile a Carpe.p. 281. To fricasse a Calues Head.p. 281. To fricasse a Chicken.p. 282. To make Cheese Cakes.p. 285. To make Sugar Cakes.p. 286. To make a Bambury Cake.p. 286. The last two recipes are written in a different hand.Wax Candlesp. 215. to make angels [of]Cheese.p. 398.

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To make a Creame Caudle.Page. 287. To make Creame Tarts.p. 287. How to make thinne Cheese.p. 289. To make Barley Cream.p. 289. To make Broth of Calues feete.p. 290. A Receit to make a great Cake without fruite. p. 291. To pickle Cherries.p. 292. To dresse a Calues head with oysters.p. 292. To make Cream.p. 296. To preserue Cittrons.p. 378. A Receipt for CHerries in Gelly.p. 379. To make Cleare Cakes of Currans, Plums, Rasberries or Gooseberries.p. 381. To dry Cherries.p. 382. TO dry Cherries.p. 385. Hand change.To make CHerry, or CUrrence Wine.p. 214. Hand change.Syrrup of Sanails against a Consumptionp. 375. To make a Creamep. 302. AnotherIbid AnotherIbid Hand change.To make a Cake.p. 305. Hand change.To make Black Cherry wine.p. 217. Hand change.To make the Queens Cake:Ibid. Hand change.To make Lemmon Creamep. 397. Hand change.To dry cherreys & make cherry winep. 307. a receipt for a Coughp. 73 To make the blanched Creame. p. 308 To make Chocolattep. 332. To make a Cabbage Creame. p. 310. To make my L: Good: Creamep. 303 To make pasty Crust.p. 371. To make a Cake my Sisters Hewies wayp. 313. To make Curran Cakesp. 315 Hand change.My Lady Levinthorpe's receipt to make creame cheesep. 320. To make Cakes of all fruits.p. 396.

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A Drinke for a BruisePage 2. A Diett Drinke.p. 7. Mrs. Coply's Drinke.p. 12. Hand change.To make white dices.p. 307. To candie those dishes.This recipe is attributed to page 307 with a bracket. TO boyle ducks.p. 312.

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To dress Cocles the best wayp. 399.

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For a Stroke or Bruise in the Eye.p. 68. A Water for sore Eyes.p. 105. To sonice Eeles.p. 283. Hand change.Dr. Fraysers way to dresse an Eele.p. 304.

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A Glister for the Bloody Fluxe.Page. 3. A cooling Broth for one that is in a Feauer.p. 12. A most admirable Receipt for a Fistula.p. 69. An Excellent way to make Conserue of any Flowers.p. 384. Hand change. To dress Fishp. 339 to pot fruit for partsp. 399 to keep raw fruit p.400.

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For the Greene SicknessePage. 1. To make Gascoigne Powder.p. 135. To make a Gooseberry Foole.p. 287. Hand change.To make gentillisses.p. 315. Hand change.To make Gillie of Pipinsp. 391. To make Gillie & manjar blancop. 322. To make Gooseberry winep. 214

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