Transcribathon: EMROC 2021

68 To dresse [Junsia]

Take a pound of ould lavender, 6 quarts of strong vineger, a dam of Muske, 2 Drams of Mother of Clove an ounce of Frankquisence, an ounce of Storax, an Ounce of Sharp, half an Ounce of half an ounce of perfum'd Pastills, 2 Nutmeggs, 1/2 a Dram of Ciuett 2 a Dram of Amber The Lavender and vineger boyle together, and straine them, having this [juncea] all open is a bason provided for this pur pose with these foresayd things pounded and putt unto this ba son then putt in this vineger and cover it very well for 24 houres and afterwards leave this perfume open and stirr this [Juncea] in it once in 2 days,

A fine Powder for linnen,

[Oras]rootes for pounds and a hafe Lignum Rodium 6 ounces scraped, Lemon peele an ounce and a half, Cloves 4 ounces and half Cipress roots 3 ounces, Damask Rose leaves dryed a pound and a half, Benjamine 1/4, Storax 2 ounces 1/4 : labdanum one ounce one Drachme, sweet Marjoram 3 ounces, Calamus Aromaticus one Drachm

69 Storax 6 ounces. Rose Cakes not burnt or leaves 5 pound Lavender Flowers Mellilot Flowers of each 8 ounces, Cloves and Cinnamond of each 2 ounces and a half Corriander seeds 5 ounces. All made into a gross Powder.

68 To dresse Hunsia Take a pound of Ould Lauender, 6 Quarts of Strong Vineger, a dram of Muske 2 Drams of Mother of Cloue an ounce of Frankquisence, an ounce of Storax, an Ounce of Sharp[...], half an Ounce of [...] an ounce of perfumed Pastills, 2 Nutmeggs, 1/2 a Dram of Ciuett 1/2 a Dram of Amber The Lauender & Vineger boyle together, & straine them, hauing the Huncea all open in a bason prouided for the pur pose with the forsayd things pounded & putt into the ba son then putt in the Vineger, & Couer it very well for 2 houres, & afterwards leaue the perfume open & stirr the Huncea in it once in 2 days,

A fine Powder for linnen, Oras rootes [tow] pounds & a hafe Lignum Rodium 6 ounces scraped, Lemon peele an ounce & a half, Cloues 4 ounces & a half Cipress roots 3 ounces, Damask Rose leaues dryed a pound & a half, Benjamine 1/4, Storax 2 ounces 1/4 labdanun one ounce one Drachme, sweet Marjoram 3 ounces, Calamus Aromaticus one Drachm Musk Cod 6 Drachms make all thes into a gross Powder

A Course Powder for great Linnin Orris rootes 2 pound Callamus Arromaticus Lignum Rodium & Yellow Sanders of each one pound Sittern rine Lemon Pill drest Merioram of each 10 ounces, Sipress rootes one pound & a half Benjamine 32 ounces,

94 209

214 X To make gooseberry wine. A fan You must take your gooseberry before they go ripe, Pick them in a [moeter ] to mash then put them into as much spring water as you think the quantity of gooseberries you have, will make very strong of the gooseverry; let them stand a Day or two till they shall heate, then [runn] it through a jelly bagg; and when you have you all the liquor selt it over the fire till it bee very hott, then take it off, and let it stand till it bee cold. but when it is over the fire you must putt in as much good sugar of you thinke will make it fitt to drinke. when it is cold, bottle it up stopping it very close, but not fill the bottle too full.

For Cherry or [Currence] wine. X You must take your fruite, pick them off the[stalkes] , bruise them and straine them. Lett the liquor stand in a great bottle that will hold a great quantity, stopt up close for a weeke, then open it. But be sure you do not shake it. power off all the cleare, nutt it up wiht a lump of sugar.

215 X To make a Whip't Sullabub. Take a pint & hald of very good thicke creame, Put to it a pint of white wine, a wine = glasse of [sack] the juice of hald a lemmon, a little piece of lemmon peele. and a sprigg of rosemary: Sweeten it to your taste Whip it round with a [birch codd peele], or a Leece of a whiske, in a creame pott till it bee thick, then lower it as high into your glasse as you can, for feare of spilling it; Cover it & you may keep it a Day or two.

X To make sweet water. Take a good quantitiy of Damaske Roses a few cloves and a very little lavander when tis young; Pick your Roses, [ Geuse], your closes, & cutt your lavander about a fingers Length; then lay some of your roses into your still. Then some of your cloves, and then a little lavander then roses againe, [so doe] till you have filld your still. Putt but a gentle fire under it. When the fie is out of it Stopp it close with a Corke. Spread with Cirett & muske on it, tyed up in sassmett. (If you please you may hang some in a little bagg in it) then tye it over with leather. The cape is very good to lay amongst Linnen. This water is best when a yeare old.

[The best whit wax candles were solid in the yeare 1663 at listone for 50 wintens the pound, and their pound is larger than ours]

216 X To make Almond milke. for the fase A Fan Take up much water as you designe to make milke, boyle as much ffrench, Barly in it, as will make it very slippy, shifting it till it Leaves cooleing the water; when it is a Boyleing blanch some bitter almonds, according to the quantity you desire to make: If a quart, a small handfull or lesse will doe, Beate them in a stone morter very small, and as often as you beat them, dash in a little of your barly water as til tis a boyleing, to keepe them from oyleing when your Almonds are beat enough, and your water is white and slippy, Putt your Almond into a thin Cloath, and straine your water with them, wringing hard, that the milke may come out of the Almonds Let it stand till tis cold; then Putt it in a glasse; If you would have it fetch off scurfe, putt a pennyworth of salt=peter, into Quart glasse, and power your milke upon it. Alwayes before you use it, shake your glasse

To make Puffes. A Fan Take the Curdes of three pinte quartsThere is a symbol to indicate the insertion of the word "quarts" in the line of milke, putt to them neare a whole nutmegg greated, the yolkes of 4 Egges, & the whites of 2, putt into this about 2 Spoon[e]fulls of suger, and a very little salt, and mingle it with so very much fflower, as will make it, pretty stiff not hard, when all this is mixt togeather, It must bee putt upon a slice, and then cutt off from it in little rowles into a ffrying pann, with 2lb of clarified butter which must boyle, or bee very hott, before you putt in the Puffes, The[fire] must bee a quick wood fire; They must bee fryed brown & turned, And when they are soe, you must tosse them in the Pan, & when you Dish them up; Putt a little butter beaten thicke & with a little water, & nuttmegg & suger upon them; & strew a good handful of sugar on them

217X To make black Cherry wine. A Fan

Take six pounds of black Cherryes, Bruise them - well in a stone mortar, and straine them through a Linnen strainer; then putt them into a Jelly=bagg and let it runn through, so sweeten it with half a Pound of Loafe sugar, and putt it into a stone=bottle, & use of it about two spoonefulles att a Tyme, Once or twise a Day or oftener if occasion: It is good for the wind, or Convulsions in Children. X X to make Cherey Brandy

putt in to a Gallen Glass as maney Morelea Chereys; or kentish Chereys as will Halfe fill the Glas and upon them putt one pound of Witte Suger Candey Beeat to pouder. fill up the glass with the besst Brandy. and stope it Closse and tey it with a wett parchment; sett the Glass in the Sonn. all sumer at mike =llmas it will be fitt to drinke;

218 Mrs Gadfords Cakes; Take a pound of the best flouer dryed & Seared, mingle into it halfe a quarter of an ounce of beaten mace, & rub in a pound of new butter til you Can not deserne the butter & flower asunder, then put in a pound of loafe Sugar beten & Seared; then breake in Seaven eggs leaving out to or three of the whites, mingle them all together, & take a pound of the best Currants & when they are wel washed & rubed put them in a puter dish & plump them over a Chafen dish of Coals & put them to the rest, & put them into your pans when they are butered, & bake them a quarter of an hour, when you set them into the ouen leave Sum Sugar ouer them, they wil be better at a months end then at the first if you keepe them dry. 219

To Make Liqued Laudinum Take two ounces of Opium and one ounce of safforn two drahms of Cloves and 5 drahm of mace 5 drahm of cinnamon and a Pint of good Canarey: Slice the Opium very thin and pull the safforn in small peaces: then put all these ingredients into a long Gally pot; make your wine scalding hot and pour it on them then tye it close and let it stand 52 hours, then set it in a skillet of Cold watter, and keep it boyle ing tell tis half consum'd: it will be 6 or 8 hours a boyle ing you must keep it very close tyd down with a blader and double paper over that; to keep in the sperrits all the time tis upon the fire: and alsoe take care that there is watter enough in the skillet to come above the Laudenum; but not so high as that any can get into the pot and when tis cold strain it of you may make a smaller sort with these drugs afterwards by puting a quarter of a pint of Canary and infuse it as before mentiond

126 273

{Cookery} To make a [Pyle]

Take sweet Hearbes Cloves and Mace and Cinnament, Capers

Shred, [hard] yolkes of Eggs, oysters stewed [rowled] up in Stakes or [Cot]

Cups of Veale.

The Sauce

Take a little Clarett wine, the liqour of Oyster, 2 Anchoves, a

Lemmon sliced a piece of Butter, beate all these up together, & putt

it into the Pye when you [drawe] it and shake it well.

To make Beane Pottage.

{Lady Butler} Take a peece of Mutton and a peece of Bacon, sett it on a boyling, scum

{[A Han]}it well, putt in a Fagatt of sweet Heabes with a little Spear mint &

let it boyle well. Your Beans must be very young & boyled by themselves

else they will make the Broth looke redd but when they have boyled a

pretty while take about a Quart and putt them into the Broath; [and] let

the rest boyle while they be tender then boyle them all to peeces &

straine them with some of the Broathe through a Cullinder, & thicken

the. Broth through a Cullinder & thicken the Broath let it boyle a

little while & serve them up without meat with a peece of sweet Butter

& a drop of [Varges.]

{Lady Butler} A Good way to make Water [Grewell.]

Sett on 2 quarts of Water or more, sett it a boyling with a Crust of

{[A Hon]} Bread, a Fagott of sweet Hearbes, A little bitt of Butter, let it boyle

one Houre then scumme of the Butter, take out the Bread, mince a

good handfull of ^Sorrell & putt in, then pound a great handfull of Spinage, &

putt in the juice and lett it boyle a quarter of an houre; then take

the Yolkes of 4 or 5 Eggs and beat them very well take your skillett

and putt them in. Stirre them together & it will be thicke. You may

season it as you please. With Sugar Butter Verges or juice of Lemmon.

A very good way to Collar Beefe.

{La: Butler} Take a peece of the thinne End of the Breast Flanke of Beefe about 20 pound

{[A Han]} [Bone] it, lay it in Clarett or white Wine & vinegar & salt 24 houres

then

274 then season it with Cloves, Mace, Nutmeg, Peppar beaten small a little more salt. bind it ip as You doe Branne, putt it in a Pott fit for it and putt in the Wine and Vinegar that it lay in, with halfe a pint of Water. Cover it ip close &l; let it stand 8, or 9 houres in the Oven: then take it out of the Oven, let it stand while it is very cold, then serve it up with Mustard & Sugar. In Sommer You must season it with all manner of sweet hearbes. With time, Sweet Marjoram, Winter Savery, Spinage, Parsly Rosemary minct all together & rowld up in the meat, in stead of Spice & pickell to keepe it made with Wine and Vinegar and Water and Salt Sweet Hearbes a little whole Peppar 3 or 4 Bay Leaves, Rosemary, boyle all this together onehour or more. You may keepe it as You please.

To hash a Shoulder of Mutton Lady Butler. Every line of this recipe, including the title and the attribution, is crossed out neatly Take a Shoulder of Mutton halfe roasted first sliced into smallpeeces, then take 1/2 a pinte of Clarett and 3 Spoonfulls of whiteWine Vinegar, 2 Anchoves, a Lemmon, a Quarter of a pint ofCapers, 2 Onjons, 1 Nutmeg, a Quarter of a pound of Butter. Stewall these together, with a Bundle of sweet herbes, & when You seeit fitt to be disht up, shake it up with the Yolkes of 3 Eggs &c. An Excellent Receipt to make a Cake X La: Butler. A Fan The hand in this recipe seems to be a bit more shaky than it was earlier. It may not be a change of hand, but it seems shaky. There is also a large "X" over this recipe, crossing it out Take 3 quarts pints of Flower, two pound of Currants, a two ink blots near the word "quarter"--one above and one below the linequarter of a pint of Yest, 10 Egs putt out 6 of theThis is written as the "Ye" abbreviation whites, above a pint of Creame but warme, 2 Ounces of Loafe Sugar, above 1/2 a pound of Butter which must be rubd into the Flower first so fine as it cannot be distinguisht from the Flower, The Currants must be pickt & rubd very dry & mingled with the Flower also a little Mace, Cinnament, and Nutmeg. Then the Creame Eggs and Yest , when it is bakt Candy it. the Oven need not be so hott as for Manchet. A good

275 A very good way to make Jelly

X La: Butler. A Fan

Take a Knuckell of Veale and a paire of Calves Feet, Flay the Skinne of the Calves Feet then breake them all to peeces with the Veale wash them very well in warm water then take all the fatt & Marrow from them if You can: let them ly all night in water then wash it well, and sett it a boyling in 6 or 7 quarts of Water in a Pott or Pipkin so that it may be coured close scumme it very well then putt in 20 Ounces of Hartshorne & let it boyle 3 or 4 houres very softly as halfe a poud of Hearts Horn may be, in that space it will jelly, You may try a little of it in a spoone then take it of the Fire and straine it and scumm of the Fatt; then let it stand till it is cold, then if You see there is more fatt of it warme it a little, & scumm it with a Feather; then putt it in a Pipkin if there be 3 quarts put in a pound & halfe of double refined Sugar 3 Nutmegs sliced, a race of Ginger, a good spoonfull of Cinnament. Wa ter, a good Spoonfull of Coriander seeds bruised, the pults of 6 Lemmons, 2 graines of Amber Greece, sett all this upon a cleare fire, & let it boyle with 1/2 a pint of Rhenish Winesome blotches through "Rhenish Wine" here a quarter of an houre; then take the whites of 10 Eggs; beat them very well, & putt them in with a Sprigg of Rosemary, then runne it by the Fire side through a Cot ton Bagge, putt it in Galley Potts or Glasses, See Your Bagg be very white

To make Nectarella X La: Butler. A Fan

Take of the best Mallys Raisins & picke the Stalkes from them very cleane, but they must neither be washd or rubd, put your Raisins in a deepe Vessell that hath a Fossett in the Bottome, & to every pound of Raisins You may putt 3 pints of Spring Water, putting in at the same time of the Leaves & Flowers of Egrimony more or lesse according as You will have it taste of it. the like You may doe to any other hearbs You have an affection to twice a day or oftener You must stirr Your Rai sins gently with some slicke made flatt for the purpose and so con

276

tinue daily stirring them till You perceive Your Raisins are fully broke, then drane of Your liquour from the Raisins into a Vessell, presently botling it, but fill not Your Bottles topp full, & be carefull Your forkes be good, and close stopt, and strongly tied downe, Leaste it runne, or loose its Spiritts, in the heat of the Summer, It will be ripe in a fortnight but not so soone in cold Weather. After you have bottled Your first Liquour You may putt in more Spring Water to Your Raisens though not so much as formerly, & let it stand for 3 or 4 daies & the liquour will be as good as the former if it be ordred as aforesaid. This drinke is made but only in the Summertime.

To make Rice Pan CakesX o Lady Butler A Fan Take halfe a pound of Rice cleane picked & washed, then boyle it in faire water untill it be a Jelly, when it is cold then take a pinte of Creame, 0 Eggs the threds & Skinns being cleane taken away, and beate them with Your Creama, & when they are well beaten mingle them with youre. Rice, put in some Salt and Nutmeg if you please. Then stirre in 1/2 a pound ofc fresh Butter, melt it, and as much fine Flower as will make it thicke enough to fry. Then beat all these together very well, & fry them with as little fresh Butter as You can possibly. To make Taffaty Tarts.X Lady Butler A Fan

Boyle Your Water and let it be cold, then take a quart of very fine Flower, 4 Yolkes of Eggs the Skinns being cleane taken away, and halfe a quarter of a pound of Butter melted, & a little Salt, then make it into a reasonable stiffe part. This quantity of Past will make 10 Tarts. One pound of Sugar divided into 10 parts will be enough for them. Take your Pippins sliced very thinne, & lay them even in Your Tarts peece by peece, then bake them in a temperate Oven which You must try by throwing of Flower into the Oven, if the flower doe sparkle it is too hott, but if it only browne then sett in Your Tarts, which 277

must stay so long in the Oven untill they have done boiling then drawe them and ice them, & sett them into the Oven a little to dry Be sure in the baking You sett not up the Oven lidd

To Boile a Rumpe of Beefe

La: Butler. A Fan These attributions appear in the left hand margin. The "A ffan" attribution is in a different hand. Take a Rumpe of Beefe 3 dayes powderd, boile it untill it be halfe enough in Water, then take it out of that Pott, & putt it into a lesse with halfe the Liquour, & halfe white Wine, putt into it Carretts, Turnops, Colliflowers, Greene Onyons, sweet Hearbes, Lettice, Spinage & Sorrell, boyle all these together till they be enough, then take up the Beefe, powre the Liquour through a Cullinder that You may take up the Hearbes and Chop them small, then cutt & mingle with them pic: kled Coucumbers, Broome Budds, Capers, then mingle all these with the Liquour it was boyled in, If it be not sharpe enough putt to it leaman [Vinegar] and a good piece of Butter, & so lay Your Beefe in a dish with slicd french Bread, & so powre the Sawce upon it & send it up. To make a Fresh Cheese and Creame La: Butler. X A Fan

Take 1 gallon or 2 of milke from the Cowe, and beate 3 Eggs, & when Your Eggs are well beaten, put them into your Milke & a Blade or 2 of Mace, and make them boyle, then putt to it a quart of Creame, & putt them together, & putt them into a broad panne, and let them stand 24 houres till it be clouted Creame, then take 5 quarts of new milke and sett it on the Fire untill it seethe, then take it of & putt to it a pinte of Creame, then coole it untill it be blood warme, then putt to it as much runnett as You thinke will turne it then takesome ink spotting over the word "take" here the Curds & lay them in a Cloth. Lay the Cloth in a Cullender, & when the whey is cleane from them temper them with Almond Milke, that is only dramme out with Orange Flower or Rosewater, putt into it a Spoonfull of Cinnament water and as much Sugar as is to your li: king, season your Cheese with this Almond milke, then make it round with a panne or Porringer, then serve it in with raw Creame at the bottome, and cover it with clouted Creame over

278 To make Cheese Curd Creame A Fan {+}Take the Cheese Curds being runne with Creame & Milke take the whey cleane from the Curb, then rubb it through a Cullender Season it with Sugar, You must rubb it through into thick ran Creame, first season it with Sugar & Amber. {+} Take a pottle of Creame, sett it to boyle, & when it beginns to La: Butler: A Fan boyle putt to it as much Sacke as will turne it like a possett. then putt it into a Tinne strainer till the whey be runne from it Then rubb the Curd through the Strainer into a dish and season it with Amber and Sugar. To make Cooling Creame {-} La: Butler: A FFan

{X}Take Coolings, and coddle them very soft, then take very thicke Creame, but first beate your Coolings very soft with a spoofull of Creame, putt as much of the Coolings very soft with a spoonfull of Creame, putt as muc hof the Coolings to it as you thinke will make it thicke, if your Apples be sharpe putt some Sugar to them before you putt them to your Creame, or else it will Curdle, if not putt in your Sugar after.

{+}To make Cooling Creame {-}La: Butler: A Fan This attribution, appears in the left hand margin "A FFan" appears in a different hand than the body of the recipe.

Take 2 gallons of new Milke and a quart of sweet Creame & make it scalding hott, and putt it into 3 milke panns, & hauing stood 6 houres then skimme of the top of 2 panns, & 1/2 the third, & putt it into a dish and beat it with Sugar, untill the knotts Clods be broken. If You like the taste putt it into the Dish you intend to sence it up in, & take the topp of the reserved pann thicke Scumme & lay it upon it.

{+}To bake a Hare La: Butler: A FFan Hares and Flea thim them wash thim them and parboyle thim them then

279. {+} To Bake a Hare picke the Flesh from the Bones, mince it small and beat it in a stone Morter, season it with all sorts of Juices & some Salt, beat it fine with the Liuer and eight yolkes of Eggs, so lay one quarter of the Meat into the Pye: then putt in some Lard. this doe at 3 times. your Lard must be as bigg as Your little Finger and 3 times as long, & your last laying putt in some thinne Slices of Lard on the topp Butter, and close it up, being bakt liquour it with Butter. You may doe it thus without eggs. and Lay Bay Leaves at the bottom

"> {+}To make a Sacke Posett La: Cotterell A Fan Take to 2 quarts of Creame 10 Eggs and make the Creame boyle, take all the yolkes of the Eggs well beaten and putt them into your Creame being of the Fire, when it hath cooled a little then sett it on the Fire againe, stirring it continually, Let it be scalding hott but not boyle, then sweeten it to your taste and let a Nutmeg boyle in it then take a pint of Sacke and halfe a pinte of Ale, couer it and let it stand on the Fire till it be thorough hott, then sweeten it and take the whites of Your Eggs well beaten with a little Sugar, then powre in Your Eggs and Creame both together into the drinke, stirring the drinke all the while, then couer it close & lett it stand halfe an houre at the least on a soft Fire.XTo Bake Venaison or Beefe in potts to keep good all the year >St. H. Fans:Lady A Fan Take a haunch of Venaison & cutt of the pestle, it being the sineuy part of the legge. leaving a large fillett as you doe of Veale, takeing the bone cut of the Flesh as whole as you can, then take Pepper, Salt, Mace, Nutmegs, Cloves, mixe your seasoning all together stopping Your Venaison therewith as you would Beefe with Parsley, then rowle it up close together, & putt the fatt side of your Venaison downewards into the potte couering it all over with 2 pounds of fresh Butter, then couer it with a platter