Recipe book collection: University of Guelph

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

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To make Mead - - Ditto

Put one quart of honey to every 6 quarts of water & boil it 6 hours, putting in water as it wastes to keep it up to the - same quantity, when it is half boil'd put in a sprig of rosemary and as much ginger as you think fit - work it as other Liquor

To Mango Cucumbers - - Ditto

Take them and lay them in salt and water 3 days shifting the water every day - the water must be scalding hot and stive them close, Then take out all the inside Take some mustard seed, some horseraddish - pepper and cloves and mace a little of each - file them and tie them up close then take some of the best Vinegar and some cloves - mace, mepper and shallot boil the pickle and pour it upon them, so do 2 or 3 days and cover them close, and if they are not green you must have them over a gentle fire till they are scalding hot - but cover them close You must put some shallot in the inside of them - before you tie them up

To pickle Mushrooms - - Ditto

Take your Mushrooms, and wash them very clean, then put - them in some boiling water & salt & let them boil till you . think they are enough - Then put them in cold water & a little salt all night. Take 'em out & dry 'em, and take some of the best white wine vinegar & put 'em in with some Mace and white pepper - Then pour some Oyl on them - Tye them up close - If you woud have them look very nice you - must distill the vinegar.

Last edit 6 months ago by pat_mccurry
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To Pickle Walnutts --- Ditto

Take your walnutts & put them in salt & water - Let your water be scalding hot - then cover them with a stone to keep 'em under the water - you must shift the water - every day for 9 days - Then take 'em and wipe 'em clean and put 'em in a pot - put some mustard seed to them, but bruise it a little - Then take some of the best vinegar and boil it and put some vase ginger & pepper in it - pour - it on your walnutts boiling hot. And put some shallott to them - Then cover them close and keep them for your use. If your pickle does not keep well you must boil some more and shift them

To Mango Walnutts --- Ditto

Take your walnuts the beginning of July - put them in a skillet of cold water to boil till they be a little tender - then lay them in salt & water for 9 or 10 days shifting them sometimes - To a Gallon of vinegar put a pint of mustard seed and long pepper, and a clove of garlick - put your pickle to them cold - The largest are the best

To Pickle Oringes and Lemons Ditto

Take spring water and Salt and boil it till it will bear an Egg - Let it be cold - Then take your Oringes and Lemons and put them in and cover them close - Keep 'em for your use.

To make Hungary Water Mrs Jones To a Gallon of strong Spiritts put half a peck of Rosemary flowers, infuse them in the spirits a fortnight and then oistill shene.

Last edit 6 months ago by pat_mccurry
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To Pickle Cucumbers flourish Ditto

first scrape them clean with a dry Cloath and then boyl as much water as will cover them with a had handfull of salt in it and so do 3 mornings together then drain it from your Cucumbers and boyl a ounce and half of race Ginger an ounce of pepper of a sort boyl it 3 days and if they be not Green put them in a kettle over a gentle fire till they be almost scalding hot and when they are cold cover them close for use - put some Dill in the pickle

To make Snow Cream Ditto

Take your Cream, and put it in a Milk pan, put to it a -- little rose water, and Sweeten it to your taste, and put a Sprig of Rosemary, Then take a wisk and whip it up to froth - put it in your dish and Serve it up.

Lemon Cream --- Ditto.

Boil a pint of cream with Mace - Then take a good handfull of Almonds beaten fine with rose water, take the cream off the fire, and put it to the Almonds, & stir them well together, season it with rose water and Sugar - Then boil it till it is thick - So dish it and eat it cold

Oringe Cream Ditto.

Take a pint of thick cream and half a pound. of Oringe, and -- let it boil all to rags -- Then take it off the fire, and beat in 2 Eggs - Stir it on the fire till it is thick - So dish it up

Last edit 6 months ago by pat_mccurry
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Lemon Butter - - - - - Ditto

Boil a quart of Cream- Then put in 3 eggs well beaten - boil - it agine - Then crush as much juice of Lemon as will turn it to curds, tieing it up in a cloth, till the whey is run out -- Then boil it with thick Cream - Sweeten it to your taste Then dish it up

To Pot Plumbs - - - - - Ditto

line To three pounds of plumbs - take a pound of Sugar, a pint of water boil it and scum it clearn - and put your Plumbs in a pot well glais'd, pour the sugar scalding hot on them, Let them stand till they are almost cold - Then set your pot in a kettle of boiling water - let them boil till they are hot - Set'em by for a day, Then heat them again - So do for 6 times euery other day till you find the Syrup is gone thro' them

To make Barley Cream - - - Ditto

Take 3 spoonfulls french barley - bol boil it in water till the water looks red, then shift it, and boil the barley, till it is tender - Then take a quart of Cream, and boil the barley in it thick - a little mace, and lemon, and when it has boil'd a pretty while put in the yolks of 2 Eggs - Sweeten it to your taste

Calues Feet Jellly -- Ditto

Take a pair of calves feet - put to them 3 qts of water, boil - them till they Jelly - Then take white wine and the Juice of lemon and some of the peel - Sweeten it to your taste Let it boil and beat in the whites of 4 Eggs - So let it Run thro' a Jelly bag into your glasses.

Last edit 6 months ago by pat_mccurry
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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

Last edit 6 months ago by pat_mccurry
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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

Last edit 6 months ago by pat_mccurry
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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

Last edit 6 months ago by pat_mccurry
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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

Last edit 6 months ago by pat_mccurry
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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

Last edit 6 months ago by pat_mccurry
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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.

Last edit 6 months ago by pat_mccurry
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