University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117046)

Lemon Cream Cos. Howard

Take a pint of good Cream, and put to it the juce of 3 lemons the rind of one cut very thin, and small orange flower water, and fine sugar to your taste and the whites of 3 eggs, Mill it altogether for a full quarter of an hour with a Chocolate mill and then put it into glasses.

To make white Jelly Do

Take a quart of very good strong jelly, and put to it a pint of Cream, a quart of a pint of white wine Orange flower water and sugar to your taste. put altogether over the fire, and let it boil a little. Then take it off and stir it all one way an hour & an half for if you are not carefull in the stiring it It will neither mix well or look to please. Dip your cups in cold water just before you fill them if you would have it to turn out. And when you send them to table Stick blanch'd Almonds on them

To preserve Oranges or Lemons whole Do

Boil them in water, and let them stand in the water all night, then shift 'em into fresh water 2 or 3 times till the bitter is come out, which is known by tasting the water. Then quarter 'em and cut 'em in figures, but not to go too deeper then the rind, and take the juce of Oranges to wet the sugar with a little spring water, put the same weight of sugar as of fruit, boil 'em gently and let 'em stand 2 days Then boil 'em again, and do so 2 or 3 times

Oyntment for the Eyes. Cos: Howard

Take 4 ounce of Tutty stone prepared, 12 drachms of Camphize rasp'd, 4 ounce of May butter without salt work 'em together, with a point of a knife a little at a time

For the Eyes Do

Take as much powder of Lapers Callamauiriss as will lye upon a six pence To 3 spoonfulls of French white wine

For the Eyes Do

Take 3 penny worth of sugar of lead, and put it into a pint of spring water

Another Do

Take May Butter, and powder of Tutty, and breat milk. Make it into an Oyntment. Do the Eyes with it every night.

Another Do

Take fine Linnen and burn it upon a pewter plate, and there will an Oyl come from it which is good to do the eys with and will take away any redness from them

Another Do

Take about the bigness of a pea of Virgnis honey and put it into a cup of dead small beer, and put it to the fire Wash your eys 3 or 4 times a day.

A Drink for the Eyes Do

Take green broom,the greener the better. pick it off the great stalk make it into a very strong tea and drink half a pint in the morning and the same at night

For a Dropsey Do

Take half a pint peck of Barley malt from which brew five gallons of wort Take of scurvy grass pelitary of Walls 3 handfulls of each of water grass water cresses of Brook lime, of mugwort of Dandilyon, Ground Ivey and red sage 2 handfulls of each of the rind of elder and of sow thistle one handfull of each A quarter of a pound of the fileings of steel the peelings of 12 Seville Oranges Let the herbs be cut and put into the Vesselle with the filings of steel and Oranges, and let it stand 2 or 3 days Take a pint in the morning Noon & night

For the Rhumatisim Do

Take half a drachm of Gum Guiacum for 9 nights in a cup of warm water grewell just going to bed

Artificiall Asses Milk Do

Take 2 quarts of spring water, & 2 ounce hartshorn Shavings and 2 ounce pearl barley boil these together till 3 pints be washed, then put in 6 or 8 snails wash'd & bruis'd, & 2 ounces. Ernigo root, boil it a little & strein it off Drink 6 spoonfulls of this blood warm with a spoonfull of new milk in it fasting and at 4 o'clock in the afternoon for some time. warm it in a cup of warm water and not against the fire. 'Tis good for an hectick eough or for an inward heat or a lingering Consumption

To Pickle Lemons which should be kept some time before Eating Mrs. Jones

Take the fairest Lemons you can get, and slit them splinter ways on the side but not to the bottom by an inch, Then put some salt into the skillet and put them into a pot, and cover them with salt turning every day or 8 or 9 days, then take them out and dry them with a cloth, and lay them in a pott, and strew Mustard seeds, horseraddish shred and a clove of garlick upon the Lemons Then take cloves, Mace Jamaica pepper and ginger. shred and put them into as much white wine Vinegar as will cover the Lemons Boil it and pour it hot upon the Lemons Tye 'em down close with a bladder and leather over it

To dry Cherries without sugar Do

Take the best Morrella cherries, you can get and put them up Sieves, and put them into the Oven after the other things are drawn for severall days together till they are dry enough

A Recipet for a Cough or Inflamation Do

An ounce of Spema Ceti, half an ounce oyl of sweet Almonds, half an ounce syrup of Balsame, and the Yolk of a new laid egg, and as much water or wine and water as will fill up half a pint The way you must mix it is this You must first take the spema Ceti and bruise it as fine as you can in a stone Morter, Then take the egg and put it in a spoonfull at a time mixt together. Then put in your syrup & then the oyl mix all very well together, and then put in the wine and water or water put it into a bottle and shake it

To Stew Gibletts Mts. Howard

Take a pound of gibletts and put them into a quart of water with a little black pepper and Mace, and a bit of butter, about the bigness of a Turkey egg Then let them stew till they are enough and then thicken it with one egg

White Emultion for the Strangury Do

Take New Jordan Almonds, 10 drachms The four cold seeds of each one drachm Violet and white poppy seeds of each 2 drachms. Beat 'em altogether and put to it by degrees, one pint of spring water till it becomes a milk. strein it thro' a fine linnen rag. and then add to the strein'd liquor, black cherrys, and rose water of each 2 ounces Compound Juniper and Cinnamond and water of each 1 ounce fine loaf sugar. as much as will sweeten it to yr taste

The Duke Buckinghams Pudding

Take a pound of beef suet half a pound of sun raisins and chop 'em very small. 4 spoonfulls of sugar and the same of flour. 4 eggs and half a large Nutmeg beat your eggs very well, and mix it altogether tye it up close in a cloth Let there be half a pound of reisins when they are ston'd. Butter sugar and sack is the sauce. Boyl it 4 hours.