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

Rum Shrubb Mt Ingram

To a gallon of rum put 1 quart of Seville Orange juce and 12 ounces of loaf sugar Let it stand close stop'd for a fortnight ina large bottle of stone or glass shaking it once a day. In 24 hours after the last shaking Crane it off in bottles for use

To pickle Red Cabbage Mrs. Jones

Take the close leav'd cabbage, and cut it in quarters and when your liquor boils, put in your Cabbage and give it a dozen [walns?] Then make the pickle of white wine Vinegar, and claret, You may put to it beet root, boil them first and turnips half boiled, and it is very good to garnish dishes

To Pickle small Onions Do

Take young white unset onions, as big as the tip of your finger, lay them in water and salt 2 days shift them once Then drain them in a Cloth Boil the best Vinegar with Spice, according to your taste And when it is cold keep them in it covered with a wet bladder

Artichoks in pickle to boil all the winter Do

Throw your Artichokes into salt and water half a day then make a pot of water boil and put it yo Artichokes and let them boil till you can just draw off the leaves from the bottom Then cut off the bottom very smooth and clean, and put them into a pott, with pepper, salt, cloves, Mace, 2 Bay leaves, and as much Vinegar as will cover them, then pour melted butter over them, enough to cover an inch thick Tye them close down, and keep them for use When you use them put 'em into boiling water with a peice of butter in the water, to plump them Then use them for what you please

To marinate Smelts E^d Brydges

Take your Smelts, gut them neatly, wash dry 'em and fry 'em in Oyl, lay them to drain and cool, and have in readiness, a pickle made with Vinegar Salt pepper, cloves, Mace, Onion, horseradish. Let it boil together half an hour, when it is cold put in yr Smelts

An Almond Pudding Mrs. Jones

Take a pound of the best Jordan Almonds Blanched in cold water, and beat very fine with a little rose water Then take a quart of Cream, boiled with whole spice and taken out again, and when it is cold mix it with the Almonds, and put to it 3 spoonfulls of grated bread, and one spoonfull of flour, 9 eggs but 3 whites, half a pound of sugar, a Nutmeg grated. mix and beat these well together. put puff past at the bottom of the dish, put your stuff in, and here and there stick a peice of marrow in it. It must bake an hour. when it is drawn scrape sugar on it and serve it up.

Orange Custards or Puddings Do

Take sevile oranges, and rub the outsides with a little salt very well, pare 'em and take half a pound of peel, and lay them in severall waters, till the bitterness is abated, beat them small in a stone Morter, or a wooden one Then put in 10 yolks of eggs, and a quart of thick cream mix 'em well & sweeten 'em to your taste. Melt half a pound of butter and stir it well, if you design it for a pudding and pour it into a dish covered with paste. If for custards leave out the butter, and pour it into china cups, and bake it to eat cold.

Custard Pudding Mrs Jones

Take a pint of cream, and mix with it 6 eggs well beat 2 spoonfulls of flour, half a Nutmeg grated a little salt and sugar to your taste, butter a cloth, put it in when the pott boils, boil it 1/2 an hour. Melt butter for the sauce

Boiled Custards Do

Take a pint of Cream, and put into it 2 ounce Almonds beaten very fine, with rose or orange flower water. or a little cream, Let 'em boil till the Cream is a little thick Then sweeten your eggs and keep it stiring over the fire till it is as thick as you would have it Then put it into a little Orange flower water Stir it well together, and put it into China cups You may make them without Almonds

Ratifea Pudding Do

Take a quart of cream boil it with 4 laurell leaves then take them out, and break in half a pound of Naples biscuits, half a pound of butter some sack, Nutmeg and salt, take it off the fire cover it up when it is almost cold, put in 2 ounce of Almonds blanch'd, and beaten fine and the yolks of 5 eggs, mix all well together and bake it in a Moderate Oven half an hour scrape sugar on it as it goes into the Oven

To clear Sugar Do

Take 2 or 3 whites of eggs, and put them into a bason of water, and with a very clean hand lather it as you do soap, take nothing but the froth And when your syrup boils with a ladle cover it with it. Do this till your syrup is clear, making still more froth and covering the syrup with it. It will make the worst sugar as clear as any, and fit to preserve any fruit

To dry Pears or Pippins without Sugar Do

Take your pears or apples, and wipe them clean, and take a bodkin and run it in at the head and out at the stalk and pput them in a flat earthen pot, and bake 'em but not too much You must put a quart of new strong Ale to half a pack of pears tye white paper over the pott, that they may not be scorched in baking and when they are bak'd let 'em stand to be cold and take 'em out to drain Squeeze the pears flat and the Apples the eye to the stalk and lay 'em on Seives with wide holes to dry either in a stove or an Oven that is not too hott

Spirit of Saffron Do

Take 4 drachms of the best saffron, open it and pull it assunder, and put it in a quart bottle and pour on it a pint of the Ordinary spirit of wine That of 12^d [?] quart, and add to it half a pound of white sugar Candy beaten small. Stop it close with a Cork and a bladder tied over it Let it in the Sun and shake it twice a day, till the candy is dissolv'd and the spiritts of a deep orange colour Let it stand two days longer to settle, and clear it off in another bottle and keep it for use A small spoonfull for a child and a large one for a Man or Woman. It is Excellent in any Pestilentiall desease against Colds or Consumptive Coughs

Stoughtons Elixer Do

pare off the rinds of 6 seville oranges very thin and put them in a quart bottle with an ounce of Gentian scrap'd and slic'd and 6 penny worth Cochineal put to it a pint of the best brandy shake it together 2 or 3 times a day the first day, and then let it stand to settle 2 days, and clear it off into bottles for use. Take a large tea spoonfull in a glass of wine in a morning, and at 4 in the afternoon Or in a dish of tea

To make Elixer Proprietatis Do

Take of Myrh 4 drachms Aloes 4 drachms saffron 4 drachms, and let it stand 12 hours Then the Myrh and Aloes, Set it by the fire 3 or 4 days shaking it very often. Then strein it off. Take 60 or 70 drops more or less in a little white wine in a Morning fasting for a week or 10 days together. It is good for any illness in the Stomack or in the bowells. It is the best of physick for children.

Charity Oyl Do

Take poplar buds in the beginning of May one handfull, and put them into a pint and an half of Oyl, and half a pint of Aqua vita and cover them close and let them stand till the following herbs are in Season Then add to your buds Betony, Charity, Sanicle The tops of St. John Wort when blown, adders tongue, comfry self heal, balm, Southern wood penny, flowers of red sage parsley clowns all heal, balsam knot grass