Recipe book collection: University of Guelph

An Orange Pudding Ditto

Takes 2 oranges and 2 Lemons squeeze out all the juices and meat. then boil the peels in several waters till they are powder beat them in a stone mortar very fine, and mix the meat and juice and six 24 eggs well beaten with a little orange flower water, a quarter of a pound of melted butter. 10 ozs. Sugar Lay puff paste at the bottom of your dish Then put in your pudding and cover it with the same, and bake it in a quick Oven

A Lemon Pudding Ditto

Take 4 Lemons, squeeze out all the juice & meat boil the peels in several waters till they are tender beat them in a Stone mortar very fine mix the meat and juice and Six eggs well beaten with a little Orange flower water a quarter of a pound of melted butter half a pound of fine sugar, a quarter of a pound of Almonds well beaten, mix it well together then put it into a pewter dish whisk it over with the white of an egg put sifted Sugar over.

A Carrott Pudding Ditto

Take Carrots and boil them tender then scrape off all the deep yellow and beat it in a mortar very fine then grate a two penny loaf There must be as much carrot as bread mix it with a quart of cream 10 eggs well beaten 1/2 a pound of melted butter 2 spoonfulls of flour. Stir it well together sweeten it to your taste

A Pippin Pudding - Ditto -

Take 12 pippins scald them to peel Then bruise them in a Stone mortar, grate a 2 Manchants 12 Eggs 6 whites 1/2 a pound of melted butter - sweeten it to your taste - mix all together very well 1/2 an hour bakes it - It must be brown on the top

An Almond Pudding - Ditto

Take 1/2 a pound of Almonds finely beaten, grate 2 Manchants 10 Eggs, 4 whites, and a quart of cream 2 ozs. sugar, a little cloves and mace and Nutmeg a little amber grease mix all together a little more than an hour bakes it

Apricock Pudding - Ditto line Take a pound of Naples biscuits grated, mix it with a quart of cream boil'd and cold 6 yolks of eggs half a pound of sugar 3 or 4 peices of Apricocks a little Citron, candied orange then butter a Napkin - put it in not tie it too close boil it half an hour Let the water boil before you put it in

A Curd Pudding Ditto ..

Take a quart of new milk - 8 Eggs take out the treads beat them in the milk - put it on the fire keep it stirring till it comes to curd hang it up in a canvass to whey - Then put the curd in 6 spoonfulls of cream - the yolks of 4 eggs well beaten - Season it with rose water sugar and Nutmeg candied Orange and Citron in p bits of Marrow put it in puff paste a moderate oven will bake it.

A Fine Pudding--Ditto

Take groats grind them and search them, boil a quart - of cream - Then put in the Oatmeal - a 2 penny loaf of bread - There must be as much Oatmeal as bread - boil it together - Let it stand all night in the morning put to it the yolks of 6 eggs - 3 whites some rose water Nutmeg and Sugar a pretty deal of beef suet or marrow. And so bake it line

A Brown Bread Pudding. Ditto

Take 6 eggs beat them well. a quarter of a pint of milk to the eggs a little Nutmeg and sugar - Then take the quanity of a penny loaf of brown bread grated and 1/2 a pound beef suet chopt small. 1/2 a pound of Currants mix altogether and a little more than an hour boils it melt some butter Sack and sugar for Sauce. line

A Custard Pudding--Ditto

line Take 6 eggs but two whites, beat them very well, put in some sugar, a little flour, a little Nutmeg. Then put in a pint of cream stir it together - an hour boils it - melted butter, sack, and sugar for sauce line

A Pudding --- Ditto

line Take the quantity of a penny loaf a pint of cream or more boil it with 2 or 3 blades of Mace put it boiling hot to your bread - Stive it, and take an handfull of ground rice, and when the bread it is broke put the rice to it put in some currants & sugar & Nutmeg 4 eggs 3 whites a pound of suet sliced small - an hour bakes it

To preserve oringe Peel for Tarts---Ditto

Cut them across, and take out all the inside, put them in salt & water for 2 days, Then boil them till they are tender, and all the bitterness is out, then cut them in thin strips, boil as much Juice as the peel was, put the peel in the Syrup, and boil it very well, then put the Juice of the Oringe in as much sugar as your juice was, boil it altogether till the peel is clear-Let them stand till they are cold-put them in your pot for use

To make Lemon Syllibub --- Ditto

Take a pint of cream, half a pint of Sack, a quarter of a pint of white wine, one Lemon, Squeeze in the Juice in the wine sweeten it to your taste, let it stand a quarter of an hour and put the Creame to it Stiring it all the time. Then froth it up with the whites of eggs Note: indentation the whites of 2 Eggs flourish

Lemon Cheese Cakes -- Ditto

Take 8 Eggs leave out 4 of the whites, beat them well, take 6 oz.^s of Sugar beat in the juice, beat half a pound of sweet Almonds, take the parings of one lemon, boil it till all the bitterness is out, then beat it very fine, then put in your Almonds and lemon peel, melt 3/4 of a pound of butter, mixAltogether and fill your Cheese Cakes-sift a little fine sugar over them-A quarter of an hour will bake them in a - quick Oven - N: 13: Orange Cheese Cakes are made the same way-only Oringe peel in-stead of Lemon

To Burn Butter -Mrs Jones

Put two ounces of butter into a frying pan over a little fire when it is melted dust in little flower and keep it sirring till it is a little thick red brown, Then thicken sauce instedd of Eggs.

To make Cheese Cakes - Ditto

Take the curd of 4 quarts of new milk, and drain it from the whey, beat it well in a Mortar - put to it the yolks of 6 Eggs, melt a quarter of a pound of butter, and a small handfull of flour, beat it well together - Then butter and flour your papers, and drop them on, half an hour in a quick Oven will bake them. Be sure you beat them well - when they are bak'd fill them up with Sack and Sugar

Cheese Cakes ----- Ditto --

Take the Curd of 2 gallons of milk well drain'd from the whey - then beat them in a Mortar - take 2 quarts of cream and boil it, and the yolks of 15 eggs beat well the cream must boil before the eggs go in, and boil it together till it comes to a tender curd - and when it is cold put the cream and curd to the other curd - Then put - in Mace and sugar to your taste and a pound of Currants Stir them together - The cream and curds must be whey'd you must take great care to put them gently in a Seive as the whey may run out.

Almond Tarts --- Ditto Take half a pound of Almonds beat fine with Oringe flower water 6 Eggs 3 whites half a pound of butter melted - sweeten it to your taste. The crust is made the same as the Juice Cakes

Oringe Tarts - - - - Ditto

Take 4 oringes & Scrape off ale the outside peel, then take yolks of 3 egs & beat them and the peels together, and slice the oranges, and strain the juice to the rest with a quarter of apound of Juiced Sugar, beat these together for a quarter of an hour - Then put puff paste on the top and Ice it - what you put it into must be a little bigger than a pint

Note: The initial lines of the first and second recipes are intersected by the section line

To make Oringe Tarts --- Ditto ---

Take 6 Oringes, take all the inside out, and boil the peels in Severall waters till they are tender, beat it very fine, and have 2 pounds of Curd drain'd from the whey, the marrow of three bones, beat altogether with Nutmeg, Mace, and sugar, add and three 8 eggs add to this as you have done beating a - spoonfull of Oringe flower water, have ready a peice of rich Sugar paste mixt up, a little Lay of Cross barrs - half an hour in a quick oven bakes it - there must be a pound of butter in it

Crust for Tarts

--- Ditto

Take 2 quarts of flour, rub into it 3 quarters of a pound of butter then 2 spoonfulls of fine sugar, make a hole in the - middle and put the yolks of 3 Eggs, and as much good cream as will make it paste, not too light for then it will not roll well - butter and flour your patty pans line A Pudding

--- Ditto line Take a pint of new milk a penny loaf grated, a pound of Suet shred small, a little nutmeg 6 eggs two whites, a little fine flour, put this together with a spoonfull of Rose water a little salt and sugar - So boil it - Stick blanch'd - Almonds on the sides

To Collar a Pig .. --- DoDitto

Take a pig and when it is scalded bone it, and lay it in water 2 or 3 days shifting it twice aday - Then dry it and split it down the back, and strew salt upon it Season it with Nutmeg, Cloves and mace, then roll it up hard, tie it up in a Cloth with - pack thread, Then boil it, Save the water, and put in Cloves mace and salt into the liquor - You must put a little milk into the pickle before you put your pig in It will look the whiter for it

To Roast a Calves Head --- Ditto...

Take a Caves head and split it and take out the brains and tongue, then lard it, and spit it a cross, and as it roasts, shew it with crumbs of bread, a little nutmeg, mace, and - Sweet herbs, and when it is roasted frye the brains and tongue in Egg, and serve it up with force meat Galls & rich gravy sauce

To Hash a Calves Head - Ditto..

Takes a Calves head and par boil it - Then cut it in three slices, and put to it a quart of white wine 5 or 6 anchovies some thyme and winter savory minced small let it stew a quarter of an hour, Then put into it half a pd. butter just before you dish it up, put a blade of mace 3 or 4 - cloves - put in the stewing of it take the Brains and chop them small with some salt a little thyme grated bread and some sage 3 yolks - Stir this together with - butter fry it in butter, and serve it round the harsh with some fry'd bacon

To make Congealed Meat to Eat Cold - Ditto.

Take a Calves head and par boil it - pick all the meat from the bones, mince it small brains and all, season it with sage sweet herbs - Jamaica pepper, Salt Cloves Mace and Nutmeg and 3 or 4 Anchovies - Then cut a handfull of Bacon like dice - put it in the bottom of the pot - Then two handfulls of meat So do till all is in - It must be a narrow pot - put a paste up it - Stop it close and bake it with a batch of bread - when it is cold break the pott and send it up either whole or in slices - So you may do Cow hearts line Note: not sure if author means something else by harsh -- hash, possibly

To make Hamms -- Ditto..

Cut your Hamms Westphalia fashion beat all the fleshy part with a rolling pin, but break the bones, To everyHam take two oz. brown sugar 4 oz. Salt petre beat is small and mix it with common salt with as much as will keep it sweet in a vessell as will hold pickleenough to cover them - The next day put to each Ham a pint of vinegar, and a pint of pump water turn them every ^other day stiring up the pickle with your hands keep them prep'd down 14 days - Then hang them in a Chimney three weeks where you burn Wood

To make a Ragoe. Ditto..

Take a breast of veal and lard it very thick, and half roasted - Then put it in a stewing pan that will hold it - Set it over a charcoal fire - and put into it about half a pd. of butter, when the butter is very hot put in the veal and brown it very well - Then put into it a quart of strong broth, a quart of white wine a bundle of sweet herbs 3 or 4 anchovies, some mace and pepper, and a slice or two of Lemons, and let it stew two hours Then put in some Oysters - Mushrooms, and sweet breads, and shake in half a pound of butter - Serve it up about the rims of the Dish have some sippits tongues larded and force meat.

To Boil a Goose --- Ditt o .

Take a goose that has been powder'd 3 or 4 days and boil it in an hour and an half in salt and water, then take a quart of strong broth 4 Ox palates 4 Sweet breads 4 Sheeps tongues and cut them in little bitts into the broth with a pint of Oysters, and a Doze n . of Larks some mushrooms, a blade of mace a little salt, a little gravy a little Claret, a clove of garlick an Onion a bundle of sweet herbs half a pound of butter boil these altogether half an hour, so dish it up - pouring it all up the Goose the Sweet herbs and - palates must be boil'd very tender before they are put in the broth and the broth must be made of veal It should be but a quarter of a pound of butter in it

To Collar Beef --- Ditt o ...

Take a flank of beef and lay it in pickle, with salt petre bay salt and comon salt, and pump water, and let it lie 9 days, shift it once in the time, and turn it every day - Then take it out and take off the skin and split it in the middle and dry it. Then wash it - with red wine - Season it with pepper a little salt & Cloves mace & Nutmeg half a score bay leaves shred - small and as you Strew on your Season, roll it up and bind it hard and put it into an Earthen pott and put into it a pint of red wine and paste over it, Bake it Six hours and when it comes out of the Oven hang it - upon a hook till it is cold.

To make Wiggs ----- Ditto

Take 5 quarts of flour 1 pound 1/2 butter 2 Nutmegs, a little cloves and mace one quart of cream and a quart of yeast, rub the butter in the flour, and put the spice with a pound of sugar - make your cream a little more than blood warm, and put into the yeast - mix all together and Set it to the fire half an hour to rise - Let the Oven be a little hotter than for Manchant bread - A quarter of an hour bakes them - wisk them over with the white of an Egg.

To Pickle Oysters - Ditto

Take a Gallon of rock oysters, and save the liquor - Set them on a gentle fire with 4 spoonfulls of Salt 10 pepper corns 20 cloves 2 large blades of mace, two races of ginger sliced thin, and half a pint of vinegar - Take off the Scum as it rises - Let it boil up twice and when cold bottle them

To Pickle Walnutts - Ditto

Take the walnuts before they begin to be hard, and pare them very nice, and put them into cold water as you do them, then boil them in milk and water till they are a little soft - Then put them in the thing you intend to keep them in - boil some vinegar Mace cloves & Ginger and when it is cold pour it upon the Walnutts - put some Oyl over them