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

To Pickle Walnutts white C. Howard

Take large french walnutts, and pare them into pump water, let 'em lye about an hour shifting the water 3 or 4 times, boil 'em in pump water till they begin to grow tender Then wipe off the black very clean, and lay 'em on a Cloth to cool, and when cold put them into small glasses, with Mace Nutmeg and pepper Make your pickel two thirds white wine and one Vinegar and a little salt. put it cold to them boyl a few Vine leaves in a little of the pickele and lay them in glasses tye them up close.

Artificiall Brawn Mts Jones

Take Swines head, bone it , and let it lye in water to get the blood out Then rub it with a little salt petre, and Common salt Let it lye a day or two then roll it let it boil three hours ot longer. have in readyness Neats feet slice them thin taking all the bones & fat out. Set it over the fire in a pott with a quart or two of water. Boil it then if it is dissolved put salt to it to your taste when your head is boiled and cold put it into a bag with a plate underneath, and pour in the jelly about it putting the plate on the top when cold turn it out. Six neats feet is enough for a moderate piggs head.

For the Rhumatisin Mrs Jones

Gum Guiacum 1 ounce Cinaber of Antimony five Drachms mixt with Conserve of hipps & Syrup Bals of Tolu To an Electuary. Take the quantity of a large Nutmeg going to bed Drink a glass of warm white or any other liquid after it

To sweeten the Blood Cos. Howard

Peare, Crabs eyes, red Corral, white Amber burnt hartshorn of each 2 drachms Crabs claws one ounce 1/2 Let these be all finely powdered and mux'd together. And give 10 grams twice a day in a Cup Milk

To make Breast Salve Mts Capps

Take 1 pound of red lead, and 1 quart of best sallad oyl as much bees wax as a Walnut, and the same quantity of Rosin You must put your oyl and lead together, and put it on a quick fire and when it is warm put in your rosin and wax and let it boil till it will hang on a stick pour it in a pan of cold water and then make it up

Drop it into water and when it changes Colour you must try if it will roll up for then it is done enough It must be kept stiring all the time it is on the fire.

To make Pomatum Mts Ibbott

Take the fat of a loin of veal & dozon of lemon peels, beat them very fine in a stone mortar and then melt it over the fire

To make the Dutch Curd. Cos Howard

Take 3 pints of milk boil it then let it be cool. Then take the yolks of 12 eggs half the whites Coat them very well together with half a pound of double refined Sugar, and 2 or 3 spoonfulls of Orange flower water, beat them very well together, and then put it into your milk and put it over the fire, and keep stiring it till it boils. And it will be a tender curd. Take the curd off with a spoon and put it into a culender, and let them stand to drain, when they are drain'd put them into a dish. When you serve it up put cream over it. You may send it up in a dish or glasses put them in a cold palce, and they will keep two days

To make Fryars Balsam Mrs Jones

Balsam of pern 2 ounces best storax 4 ounce Benjamin Impregnated with sweet Almonds 1 ounce Alves Succotrina 1 ounce Myrh elected 1 ounce pinest frankinsence 1 ounce flowers of St. John wort 1 ounce spirits of wine 1 quart roots of Angellica 1 ounce.

Beat the above mentioned together and put them into a bottle well stop't Set it in all the dog days sun Then strein it thro' a fine cloth and put it into small bottles well stop't for use

To make Mead Mts Ibbott

To every 6 quarts of water, a quart of honey, boil and scum it as long as any rises about an hour, and boil in every gallon 6 cloves a race of ginger, and 2 or 3 blades of mace, and half a Nutmeg and some Jamaica pepper, an handfull of balm and as much sweet brier and bay, and a little lemon peel And the juce must be put in when it is cold

To make Elder Robb Mts Blythenhams

Take a bushell of elder berrys, after they are picked from the stalks, and put them into an earthen pan and cover it close, then set it into the Oven with brown bread, and let it remain in the Oven as long as the bread Then strein the juce first, thro' a coarse cloth, then thro' a flannel bag whilst it is warm then boil the juce over a slow fire in a pan very well tinn'd till it is washed from 79^ts to one be sure to stir it very well for fear it should stick to the pan which will intirely spoil it care must be taken that the berrys be got out of the feilds ( these in the road being generally sandy) when it is made it must be put into potts. That are very well dry'd, paper them up and keep it close tyed down which will preserve it many years Take the quantity of a Nutmeg of elder robb night and morning The first and last things you do But if you eat supper it is not proper to take it at night for it will be apt to forment in the Stomack

To Keep Damsons for pies Mrs Odham

Take 3 pounds of Damsons, and 2 pounds of [6^d?] sugar put them into a pott, a layer of one and the other, send it to be baked with bread, and when it comes home empty it into little potts, and when they are cold pour Mutton Suet over them.

Snow Cream Mts. Ibbott

Take a pint of cream, and the whites of 4 eggs a little sugar and Angell water Mix all these together in a bread pan and take the froth off as it rises, and put it into glasses.

To make Brandy Shrub Mts Smith

To 10 Gallons of Brandy or rum. put 2 gallons of juce of oranges, and 3 quarts of juce of lemmon strein 'em thro; a fine sieve, and put a pound and a half of double refined sugar to each gallon of Brandy or Rum pare all the lemons, and 10 ounces or 18 of the Oranges very thin and heep them in half the Brandy or Rum for 12 hours Then strain it from the peels, and mix all the Brandy together, Adding the above juce, and sugar When the Sugar is dissolved, put it into a sweet wine ot Brandy cask Shake it well once a day for a week Then let it stand for 3 weeks, and bottle it off

If you make it of twack half the Sugar will do

White Currant wine Mts Walker

To every gallon of cold water, put 4 pound of raisins chopt 2 pounds of single refin'd sugar 3 pounds of currents, steep them in a tub 10 days stiring 'em once ot twice a day Then press out the liquor and barrell it. And when fine bottle it