Recipe book collection: University of Guelph

Pages That Need Review

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

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Needs Review

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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

Last edit 6 months ago by pat_mccurry
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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

Last edit 6 months ago by pat_mccurry
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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"

Last edit 6 months ago by pat_mccurry
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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

Last edit 6 months ago by pat_mccurry
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For & Consumption

Take 2 ozs. of perl Barley Ditto of Hartshorn shavings Boyl them in 1 quarts of spring Water to 1 quart take 2 ozs. of eringo root and nine snails bruise them and boil them in the Liquor, then strain them - Take 6 spoonfulls in a little Red Cows milck every morning and Evening - the milk must be Warm

A Tansey Mrs Middlemore Half a pint of spinage juice beating a bit of Tansey with it half a pound of Naples Biscuits grated half a pint of milck Ditto Cream - Thicken it over the fire when cool put 8 Eggs leaveing out half the Whites butter your Dish very Well

For a sad Cough - Mr. Cooper

Two ozs. of syrup Terlew 1 oz of sugar candy & Juice of Lemon

For a Cough ----- Mrs. Howard An ounce of Conserve of Hips Ditto of syrup of saffron Ditto of sperma seti, made into an electuary, take a little whe never you Cough

Last edit 6 months ago by pat_mccurry
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Salupe Pruines-Mrs Greenwood line Take Senna 1 oz and half Roots of alloes and Leaves of Mercury of each 1 handfull boil these in a Pint of spring Water Water and half a pint of good White Wine then strain it, and put in hot half a Pound of Pruines a blade or two of mace a sprig of rosemary and 3 or 4 Cloves -- it may be sweeten'd with sugar or manna disolved flourish line To make Pickle for Hams flourish line

Take four Gallons of Water 1 Pound and Half of Brown sugar 4 ozs of salt petre 7 Pound of cammon salt Boil them well together and scim them as Long as any foulness rises strain them thro' a cloath and when cold sink the meat quite under the Liquor - it will Keep well for six Weeks or 2 months without being too salt for the Hams or to keep as hung Beef - dry the Hams well as soon as you take them out of the Liquor, put them into a Paper Bagg, Lay it in a dry Place. line

A sauce in imitation of current Jelly line half a Pint of Red Wine and 2 spoonfulls of Vinegar with as much sugar as will make it a syrup - boil all together over a slow Fire line

Last edit 6 months ago by pat_mccurry
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To make Shrub for Milck Punch

Take one dozen of Lemons pealed very thin, then take off all the White, Slice the Lemons and put them (with the peal) to a gallon of Brandy, Lett it stand 2 Days, then squese all the Lemons out, put to it a Pound and half of double refined sugar, one quart of spring Water one quart of rennish Wine, when the sugar is dissolved put 2 pound pints of boiling Milck, stir it well together and Lett it stand all night - run it thro' a Jelly Bagg or double Napkin till fine

A boyled Custard Pudding

Take a pint of Milck boil it, let it stand to Cool then have four Eggs Leave out one of the Whites, one spoonfull of Flower with some Nutmeg, sweeten it to your taste then put it into a bason and boil it half an hour the Bason must be tied up in a Cloath

A very good receipt for Shortness of Breath

Take 3 penny Worth of Nettle seed and put it into 3/4 of a Pound of Honey - take it several times a day flourish

For a paine in the Ear Mrs Terry

Take a bit of venes Treckle & a little saffron dryd & powdred mix them together & serve it upon a bit of Leather just a peace of muffing on the Ear before you put on the Plaster you must lay on the side the pain is on.

Last edit 6 months ago by pat_mccurry
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A very good receipt for a Cough or inflamation

Take 1 oz of sperma ceti half an oz of oyl of sweet Almond and half an oz of syrup of Balsome & the yolk of an new Laid egg and as much Water or Wine and Water as will fill up half a Pint.

The way you must mix it is this you must first take the sperma Ceti and bruise it as fine as you can in a stone mortar then take the Egg and put it in a spoonfull at a time mixt together then put in your syrup and then the Oyl mix all very well together, and then put in your Wine and Water or Water and put it into a Bottle and shake it together

The White Emultion for the Stranguary

Take new Jordan Almonds ten Drams the 4 Cold seeds of each one dram, Violet and White popy seeds of each 2 drams beat them altogether and put to it by Degrees one pint of spring Water till it becomes a milk, strain it through a fine Linnen Ragg and then add to the strained Liquor Black Cherry and rose Water of each 2 ozs Compound Juniper and Cinnamon Water of each 1 oz fine Loaf sugar as much as will sweeten it to your Taste

Last edit 6 months ago by pat_mccurry
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To Pickle Onions - Mrs Howard

Take the smallest Onions you can get peel them and Put them in Water and salt, let them lie 24 hours, then take them out and boyl them till they are hot through Lay them on a Cloath to dry make a Pickle of the Best Vinegar and a Little salt, when the Onions are cold put them into stone Jars or glasses put to them a little Ginger a few Cloves and Mace and Long Pepper, when the Pickle is Cold pour it upon them and tie them up very Close

For a Cold - - - - Ditto

Hissop, speermint, and Colts foot Water of each 1 Pine, one pennyworth of saffron, boyl these into a syrup with one pound and half of sugar Candy - take 4 spoonfuls the Last thing at Night and the first in the morning. -

If the stomach is weak make a Jelley of a Calves foot boyled in some milck with a little speermint - take a Cup or 2 any time in the Day as the stomach will bare it flouris line

For a Defness Mrs Fuzey

Take 2 Dosen of wood Lice one ounce of oyl of bitter Almonds bruse the wood Lise & put them to the oyle and lett them stand 24 hours then strain it of & drop a little in the Ear evey night going to bed.

Last edit 6 months ago by pat_mccurry
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To Jug Pidgeons

Pull, crop, and Draw your Pidgeons but not wash them save the Livers, put them in scalding Waters and set them on the fire for a minute or two, then take them out and bruise small with the back of a spoon, mix with them a Little pepper salt and grated Nutmeg Lemon peel shred very fine, and Parsley Chopt, two yolks of Eggs very hard and Bruised as you did the Liver; and suet shaved exceding fine and some grated bread, work these together with raw Eggs and rolled in butter; and put a bit into the Crop and belly of the Pidgeons, and sew up the neck and vent, then dip your Pidgeons in Water and season them with pepper and salt (as for a Pye) Then put them in your jug with a Piece of sallary, and put a piece of butter rolld in flour in, shake it till it is thick and pour it on your Pidgeons, garnish it with Lemon flourish flourish line

To Ice a great Cake

Take 2 pounds a lbs. of the finest double refined sugar, beat and sift it very fine, Likewise beat and sift a little starch and mix with it then beat 6 Whites of Eggs to a froath and put to it some gum Water (the gum must be steeped in Orang flower Water) then mix and beat all these together 2 hours and put it on your Cake when it is baked, set it in the oven a quarter of an hour

Last edit 6 months ago by pat_mccurry
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