Recipe book collection: University of Guelph

Hartshorn Ielly ----- Ditto

Take your hartshorn and let it boil till it will Ielly, Then take white wine and the Juice of Lemon, Some of the peel sweeten it to your taste with double refin'd sugar - Let it boil - then beat in the whites of 6 Eggs - Let it boil till the whites of Eggs comes to hard curd - Then run it thro' a Jelly bag - till it is very clear.

A White frigasea of Chicken or Rabbitts Ditto

Skin your Chicken and carve them up - lay them in water - with a little milk - let them lye about an hour, put them a dripping wett in the Stew pan - with 2 or 3 onions, cloves, Mace whole pepper - when they are stew'd a little while, put in a quarter of a pound of butter mixt with flour - when they are near done put in half a Nutmeg, strain your sauce - put in 4 or 5 spoonfulls of cream and raw parsley, put in a little white wine before you take it up - And let it boil - if it be rabbits you must put them into boiling water 3 or 4 minits before you cut them up or Frigaseing - Theparsley must be strain'd - And be sure the cream goes in

To make a Raggoe of pidgeons Mrs Ditto Capps

Take your pidgeons, & truss 'em for boiling - stuff the craws with force - meat, make it with the livers parboiled - a little suet, a little pepper - Nutmeg, Anchovie & Mace, mix it with the yolk of egg - stuff the bellies with sour eleavd parsley, tie 'em up at both ends, flour 'em well, brown them in a Stew pan in butter, put to them strong broth or gravy - with pepper mace cloves Lemon peal, an Onion, a littl white wine, Anchovies - Stew 'em till they are tender - Take 'em out and drain the liquor - thicken it with butter work'd with flour, put in fry'd Sweet breads, balls & Mushrooms - Hartichoke bottoms - if you like them, or truffles or - Moreles - shake it altogether & pour it upon the pidgeons with Sipits round the dish line

To make a Cooling Pudding - - Ditto

Take 6 large coolings, and coole them, then peel and scrape them from the core into a dish, squeeze the Juice of a lemon into it and grate the rind, one spoonfull of grated broad, and as - much fine sugar as will sweeten it to your taste, add to - this 7 Eggs mix'd with a pint and an half of cream - put a puff paste round your dish, and bake it

A Potatoe pudding - - - - Ditto

Take 2 pounds of potatoes, boil them tender, and beat them very small, put to them half a pound of sugar, half a nutmeg, a - pound of butter melted, a glass of sack, 2 spoonfulls of brandy 5 Eggs and but 2 whites - 2 oz. of oringe, and lemon peel, a little salt, mix altogether, put a puff paste at the bottom of the dish - half an hour bakes it

New College Puddings Ditto

Take half a pound of bread grated fine, a pound of suet minc'd fine half a pound of currants 2 oz. of sweetmeat, a little glass of sack or rose water 4 oz. of sugar and a little nutmeg mixt together with 2 or 3 Eggs

French Papp - - - - - Ditto

Take a pint of new milk with three yolks of eggs well beaten a little oringe flower water 2 spoonfulls of flour of rice - mix it altogether to your taste, Set it over the fire and stir it all the time, till it is as thick as cream - put it into - Jelly glasses - Serve it cold

Oxford Dumplings - - Ditto

Take half a pint of grated bread, sifted thro' a coarse Seive half a pound of beef suet chopt very fine, half a pound of currants 5 yolks & 2 whites of eggs, a nutmeg grated, a spoonfull of sack or brandy - 2 spoonfulls of cream, a little salt & sugar to your taste a few almonds, blanch'd and sliced - work all these well together, Then let them stand before the fire a little to rise, then roll 'em with your hands - into peices about the shape of an egg and the same size fry 'em in beef suet then sauce is melted butter

A Sack Poppett - - - - - Ditto

Take a quart of good cream and boil it, and 10 Eggs, leave out 3 or 4 whites beat them well - then put to them a pint of Sack sweeten it to your taste, then put your Eggs & Sack over the fire keeping it stiring one-way till it begins to be thick like a custard, dont let it curdle, then pour in your cream boiling hot into your bason Stiring it well together till it froths - Then send it up, boil a nutmeg in the Cream whole

To make Little Cakes - - - - Ditto

Take a pound of flour well dry'd, rub in half a pound of butter, 3/4 of apound of fine powdered Sugar 1 oz. of Carryway seeds, the yolks - of 4 Eggs, beat well with a little rose water - make it into a Stiff paste - Then make it into little Cakes - put them on tins - bake them in an Oven about hot enough for manchant bread

Scotch Callops - Ditto

Cut your slices thin off a leg of veal, season them with nutmeg pepper and salt to your taste fry them in fine beef driping only fry the fast and lean Seperate, put them on earthen pan to drain and keep hot, then clean your frying pan and put a slice of butter with a little flour to burn, shake it about till it has done frothing, to make your gravy draw it with some of your veal, not to be burnt, a little water an Onion and Sweet herbs, Season it with one Anchovie Catchup Mango liquor, a little white wine - put it to the hot burnt butter, and when your meat is well drain'd put that in also, and let it boil altogether- If it is too brown put a spoonfull of sweet cream to it, Garnish your dish with balls fry'd, Sweet bread crimp parsley - bread fryd in squares and lemon

A plaister to prevent sore breasts when the milk is coming - Ditto

Take an oz. of Spermaceti, an oz. of oyl of Sweet Almonds an oz. of virgins wax 12 drops of oyl of Cloves - a large spoonfull of brandy - put these together in a plate or dish over a chaffin dish of coals, stiring it as it melts- and when it boils, dip in a peice of old holland that will cover your breast and cut a hole for the nipple - and repeat it as often as you find occasion

Curd Puffs - Ditto Take 2 handfulls of curd well whey'd 4 Eggs - leave out 2 whites, a pinch of salt - nutmeg sugar & flour as much as will make it a tender paste - Then butter your papers, and lay them the bigness of an egg - bake them quick - make Sauce with Rose Water sugar and butter - Strew fine sugar over them

To make Cheese Cakes --- Ditto

Take 10 quarts of new milk from the Cow - [run] it tender - put it in a cloth to drain out the whey, then beat it in a Mortar with a pound of butter, the yolks of 8 Eggs - the whites of 4 one Nutmeg and sweeten it to your taste

For Lemon or Oringe Peels --- Ditto

Soake your peels 3 or 4 days in fresh water - boil them in 2 or 3 fresh waters - put them into boiling water each time after the first which must be cold, in the last time of boiling they must be very tender, to each pound of peel before they are soak'd, must be allowed a pound and an half of Sugar and a pint of water, clarifye the Sugar, and boil it into a low syrup pour the Syrup boiling hot upon them and let them stand at least a week - that the sugar may get through them Then set them in an Oven that is just drawn - with a paper tyed on the top of your pott - repeat this till the peels are clear and the Syrup thick

Calves Lungs Water -- Ditto

Take a gallon of new milk the Lungs of a Calf whilst warm cut in pieces a Peck of garden snails whash'd in water, then beat them in a stone mortar till the shels are broke 12 Whites of Eggs 4 Nutmegs quarter'd distill it together in a cold still - this water is excellent in a Hectick Fever or any Consumption Drink of it sweeten'd with sugar Candy or Loaf Sugar

French Rolls ------ Ditto

Take 2 Quarts of Flower 3 Eggs a Pint of yeast a little salt a quarter of a pound of Butter melted in as much new milk as will make a tender Past when it is well mixt, wind it round your Hands till it pulls away tough then divide it in 12 parts let it rise before the fire 1/4 of an Hour then put it in a quick Oven that will burn it black, half an hour or a little more will bake it - Chip it while hot

Raison Wine

----- Ditto

Boil 10 Gallons of water put it when half cold to 50 lbs of malago reasons Chopt stones and all Let this stand 10 Days stiring it twice every Day squese the Liquor out with your Hands thro' a Hair sieve, put it into a Vessel adding to it 4 Quarts of Brandy Let it work for 6 Weeks the Bung open - then stop it up by Degrees Let it stand about 4 months in the vessel - then Draw it off, when you have drawn off little more than two Thirds you you will find it run thick - catch that by it self in a Pan and all the Lees with it, and filther it thro' a flannel Bag - let it put it into the Vessel again whipt up with an ounce of Isinglass - stop it close till your Taste tels you it is fit for Bottling.

Elder flower Wine four pointed flourish Ditto

line flourish After you have drawn off the raisins from the Lees (as above) put to it 10 ozs of Elder flowers and 18 Lemons sliced peel and all, Lett all this be tun'd up again, and lett it stand 6 Weeks then Bottle it - If you do not think it sweet enough add a lump of sugar to each Bottle flourish line Mrs Fazer Mrs Fazer

Almond Cheese Cakes

line Four ounces of Almond paste beat up with a Litle orange flower Water a little Sugar 8 yolks of Eggs half a pound of melted Butter and half a pound of Sugar mix it altogether and Bake it four pointed flourish line

For a sore Throat Mrs Craven flourish

line Put 4 ozs. of the fat of Kidney into a new glazed earthen Pot set it on the fire. when melted take it off and strain it then put it back into the Pot again and put to it 3 ozs. of Butter when melted put to it 3 ozs. of Rosin when that is melted put 1 ounce and a half of Bees Wax when that is melted put it into Gally Pots for Use - If the Throat is very bad Change the Plaister in 24 Hours if not lett it remain on - spread it upon flannel - it will keep many years flourish line

For Tincture of Hierapiera for a quart - Mrs Baylis

Take of the best Alloes one ounce 2 drams and 2 scruples Virginia snake root, Ledoury, Gallangall, the Lesser Cardamons seed of each 1 oz Dram Cinnamon and S saffron of each 2 scruples powder the alloes, bruise well the rest except the saffron and infuse all in half a Pint of Best Brandy for a few days then add a quart of white wine and let it stand a few days more then strain it off for use and add ten grains of Cochineal Powderd and Bruised - Lett it stand 4 Days on the Brandy and 4 Days after the wine is put to it before 'tis straind off or 5 days flourish

Syrup of Popys --- Ditto flourish

Take a Peck of red Poppys when Picked power upon them 4 quarts of boyling water. Let it stand a night and day then squese the Popys with your Hands and to every pint of Liquor put 3/4 of a Pound of Lump Sugar when it boyls scum it then put to it a quarter of an an ounce of mace Ditto Cloves a little Cinnamon a little Ginger a little white pepper a nutmeg. sliced 2 ozs. of raisins which and ston'd half an ounce of Carriway seeds tie the seeds in a bit of muslin and Let all boil to a thick Syrup. when Cold take out the seeds and raisins - put some spice in all the Bottles Cork it very close - it will keep 6 or 7 years flourish some of it in Brandy is good to make a Person sleep or for a sick stomach double line

The Electuary for a Cough and Consumpsion Dr Ratchiffs Receipt --- line under "Receipt" line Conserve of red Roses 3 oz; Pulvis Haly 3 drams Crabs Eyes Crabs Claws prepared of each one Dram - make it up into an Electuary with syrup of maiden Hair and take the quantity of a Nutmeg morning and Evening and drink after after each Dose a small Coffee dish of the following Pectoral

Raisins of the sun stoned 1 oz, dates nine, figs 11, maiden Hair Scabious, Colts foot each one Handfull Liquorish half an ounce cut and boil them in 3 pints of water til one pint is consumed and let it stand to settle then Pour it of and add of Barley Cinnamon Water 2 ozs. half the quantity is enough to boyl at a time it will change in a few days line Raisin Wine flourish To 100 cwt of raisins pickt put 2 Gallons of water Let them stand 14 Days stiring them well 2 or 3 times a day - then press them and put the Liquor into gourd Vesses first rencing a quart of Brandy about your Vessel till it is Lost - when it has done Hissing stop it up and when it is fine bottle it.

Put to the same Raisins 10 Gallons of Water and let it stand 10 or 12 Days stiring it as before and it will make a very Pretty small wine you must press it as before you may put a little Balm and 2 or 3 Pounds of Sugar 3 Oranges and 1 Lemon and it is very good Balm Wine - Or If you put Elder Blossoms and bottle it with 3 or 4 spoonfuls of Elder syrup it will be very good. If you have a mind to make Elder Wine of the raisin Wine put what Quantity you

Note: "Cwt" is an abbreviation of "hundredweight"

Please in a Vessel and to every Gallon put a pint of Elder syrup in the Vessel and stop it up close till it is fine then Bottle it. flourish line

Another

four pointed flourish

line To one hundred wh weight of Raisins 22 Gallons of Water pick and Chop them very small put them in a Tub, boil the Water 2 hours and as soon as the Steem is gone off put the Water to the Raisins cover it over with a Cloath and stir it twice a Day for 9 Days - then have a clean Vessel and have some melted Brimstone and dip rags into it time them to a stick burn them in the Vessel and stop it very Close when the steem is gone into the Vessel wash it with Brandy as above and tun it the Wine Let it Work of it self & when it has done stop it Close - Bottle it when you think proper If it stands near a twelve months it is better --- N:B: the Last receipt is the better best but will not make so much Wine flourish line

To make a Custards - - - - - - Mrs. Gibbs

Take a quart of Cream and a little better than a pint of new milk, then boil them with a little whole Nutmeg a Little Cinnamon and a little mace, boil it 10 minutes then take it off & strain it add to it a Quarter of a Pint of Sack, then take the yolks of 10 Eggs and strain them through a sive then stir them together till Cold then sweeten it to your Taste - your Cups must be filld at the Oven flourish line