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

A Caudle for a Sick person-- Do

Take a quart of white wine and boil it a while with a blade of large Mace and a little whole Cinnamond Then take 4 oz^s of sweet Almonds blanch'd and beaten with a little water then strain your Almonds with the wine and set it over the fire again when it is scalding hott put in the yolks of 4 eggs and sugar as you think of it

To make Rasberry Sugar --Do

Take the juce of Rasberrys and wet your sugar with it and dry it in a stove in little cakes - this will keep all the year a little of it being put in a glass of wine will give it as good a taste as you can desire And as good a colour - In this manner you may make sugar of any fruit- flower or herb

Pluck Water in a Consumption or in Weakness after Sickness Mrs Torrent

Take a Calves pluck fresh killed, before the Coal is blown. Take out the pluck but dont wash it cutt it in peices, and put it in a cold stile. But first put at the bottom of the stile a sheet of white paper well buttered. Then put in your pluck - with Mint- Balm Burrage, Hysop and Oak lungs of each about two hand fulls wipe and cut the herbs but not wash them put in a gallon of new milk warm from the Cow - paste up the stile and let it drop on white sugar candy it will draw off about 3 pints mix it altogether and bottle it for use drink a quarter of a pint in the morning and as much at 4 in the afternoon

{Mrs Lee}

To make an oyntment to strengthen the Thighs, and legs of a Child and make him go

Take Sage, Marjorum dwarf elder bruise them a good while together, till you have beaten out a good deal of juice, Then put it into a glass vial, till it be full stop up the hole with paste, and round the side also of the paste, put it then into an oven, to bake as long as a big loaf, draw it forth, and suffer it to cool then break the paste which is round the vial, break the bottle, and keep up that which is therein, which you shall find turned to an oyntment, when you woud use it you must add to it some of the marrow of the hoof of an Ox melting it altogether, when you have so done you must rub the hinder parts of the leggs and thighs of the Child- This hath been done to a Child whom a famous physition after three years having in hand - Gave over saying it would never go.

A Quaking Pudding - my own - M:H.

Take a pint of cream 7 eggs Yolks and whites - with a spoonfull of flour, sugar, and Nutmeg, and a little Orange flower water, or rose water, mix all these well together, and boil it in a wooden dish- One hour will boil it very well

For another ----Do

Take 3 measures of milk 9 eggs leave out 4 of the whites. 3 spoonfulls of flour, with some sugar and Nutmeg, and some Orange flour water- mix all this well together, and boil it in a wooden dish

For another----- Do

Take a quart of milk 9 eggs Yolks and whites- two wooden ladle fulls of flour, with some sugar and - Nutmeg and rose water, mix all this well together - you may boil this in a Cloth, buttering and flouring it very well an hour can half will boil it

A Receipt for the [Janndies?] ----Mrs Hunt

Take as much Turmerick as will lye on a crown piece saffron a Drachm conserve of barberrys 2 oz^s dry the saffron and powder it. Mix altogether and take of it 3 or 4 time s a day, as much as a Nut till you have taken it all

Another for the same -- Do

Take a quart of white Wine, and steep in it a pint of Sheep Turtles, and goose dung together, but most of the Turtles, let it steep a night, then strain it out in the morning, and drink the third part of it, and the other two parts the next two mornings after this

To Pott Beef ---- [Mts?] Daw

Take a buttock of beef, take away all the skins, and cut it into thick ^thin slices the grain way, then beat it with a rowling pin, and season it with pepper and salt, cloves mace Nutmeg, and 2 oz^s Salt petre, and 2 penny worth [Seutcheou?] Ell, bruis'd and a pint of claret- then lay a laying of beef lay 5 or 6 layings of each, then put on the top and bake it with bread when 'tis bak'd take it out peice by peice and dry it in a Cloth then rub and put it in peices very fine- then put it in potts, pour some butter in the bottom of the potts, then shake a little of the beef

in and squeeze it hard down- Then pour some butter out This do till your potts are full, then pour butter on the top and set it in the oven a little while, then take it out and let it stand till almost cold. then cover it with butter- I beleive Mrs Mim wrote it in haste= for did not say whether the butter was to be clarify'd I suppose it ust for we us'd to clarify it for other potted things

To Pott Beef --- Sister Brydges

Take the leg of mutton peice cut it in 2 or 3 peices beat it with a rowing pin, then season it with pepper , salt, cloves, nutmeg, two ounces of salt petre and 2 penny worth of Cochineal, brus'd then have beef suet shred small, and lay at the bottom of your pott, Then put in your meat with a pint of Claret and so a great deal of shred suet on the top, and bake it with household bread, when it is bak'd take out the beef by peices and dry it in a coase cloth, Then shred it very fine, when it is all cut put it together, and put a little pepper salt, cloves, mase and nutmeg and make an hole in the middle like flour Then take out the fats and put it into the meat and make it very moist But be sure you dont take none of the gravy Then put it into venison potts and squeeze it down hard Then put clarified butter on the top

Cos'n Howard

To make Hartshorne Flummery

Put a pound of hartshorn shewings, to 3 quarts of spring water boil it very quietly over a soft fire till 'tis consum'd to one quart, Then strain it thro' a fine sieve into your Bason, and let it stand till cold, then just melt it over the fire, and put to it half a pint of white wine, a pint of new thick cream, and 4 spoonfulls of Orange flour water scald your cream and let it be cold before you mix it with wine and Jelly, put in double refin'd sugar to your taste, and then beat it all one way for an hour and an half at least. for if you are not thus carfull in beating, twill neither mix or look to please, Let the Cups you pour it into bedipp'd in clean water, for if they are dry it will not turn out well, keep it in cups a day before you use it, when 'tis seat to table. You must turn it out, And stick it all over the top with blanch'd Almonds slit Eat it in cream or wine which you like best.

Bath Flummery --- Mrs Torrent

Take 2 calves feet, and boil 'em in 2 quarts of spring water till it comes to a pint and an half, Then let it be cold Then put it on the fire, and put in 3 or 4 laurell leaves a blade of Mace a little Lemon peel, Let it just simmer up, then take it off and strain it into a pint of cream and keep it stiring, Then put in 2 spoonfulls of sugar and half a glass of white wine, keep it stirring till you find it begins to jelly Then pour it into your Cups and keep it for use wet your Cups in cold water just before you put it in