University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117045)

Sir. If when you have introduced your Creams and Delicacies, there should be Room for my Jelly, and you approve it, 'tis yours, and let me tell you, tho' I say it that should not say it if it is not the Clearest, 'tis well tasted.

Taken out of The London Magazine: for September, 1754

Sieve,

Mrs Capps To make Yeast Cake 2 C 1/2 flour _ _ _ _ _ _ _ _ 5 3 C Currants _ _ _ _ _ _ _ 1:9 10 Eggs _ _ _ _ _ _ _ [1]6 6 oz. Sugar _ _ _ _ _ _ _ _ 3 1/2 C butter _ _ _ _ _ _ _ _ 3 1/2 1/2 a pint Cream _ _ _ _ _ _ 3 1/2 Spice _ _ _ _ _ _ _ _ _ _ 4 line L-- 0 = 3:10 a pint of yeast _ _ _ _ _ _ 24 line 0:4:0 Made in December 1765 ------

All materials very dear flourish

To make Currants-Jelly Young housewive listen, and receive What goodly hints the muse will give; It matters not which 'tis, to tell the, Suppose it her who best loves JellyOf currants red, the better sort, Well pick'd 4 lbs. of white a quart: A quart of ale, moreover, madams, The better sort, we think, is Adam's: Four pounds of Sugar, good as any, (I.e.) of suger seven-penny: These mix, and boil in pan of Copper Till currant shrunk proclaim it proper To have recourse to famous seeve; Of fam'd Hippocrates the sleeve: That done Let panrefulgents shineThe boiling juice from scum refine; and when the weaker parts are flown; When none remain but what 'tmay own,

Receipts to make Pickled Herring Soup. Take a quart of split peas; Put to them five quarts -- of cold water, a quarter of an ounce of old jamaicaPepper two large onions, three pickled herrings washed in 2 or three waters, and the rows out skinded, and cut into pieces. Poil all together till a quart is diminshed: Pour in a pint of boiling water, and let the whole boil. a quarter of an hour: Take it off, and strain it thro' a cullender: Throw into the soup, seven or eight heads of sallary, three heads of endive, all of them cut very small, together with a handful of dried mint, pased thro' a lawn siveve: Set all these on the fire, and boil the whole near three quarters of an hour; stirring the soup perpetually, to prevent burning to, which it will do in a moment, and therefore the pot should stand on a trivet. Bread, cut into diamonds, and fried crisp in butter, must be thrown into the soup, which then may be served up.

Large Brown Paper Bound Manuscript - inserted leaves Una Abrahamson Canadian Cookery Collection