Pages That Need Review
University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117045)
To keep Damsons Ditto. Take Damsons when they are quite dry & put the
For a Consumption. Mrs T
To sweeten you
To stew mushrooms
To make a Westphalin Ham Ditto Cut th
To Stew Giblets Ditto. Take a poun
To Pickle walnuts Ditto. Take a 100 of Larg walnuts Clear from specks and bruses & take as much water as you think will cover the
To make white Jelly Ditto. Take a quart of very good strong Jelly & put to it a pint of Cream a quarter of a pint of white wine Oring flower water & sugar to your tast put altogeather over th
To make pomatum. Ditto: Take the fat of a line of veal, and a dozen of Lemon pleals beat them very fine in a stone mortar and the
To Pickle onions
For a Cold Ditto
Hysop speermint & Colts foot water of Each a pint one peny-worth of saffron boyle theese into a surrup with one pound & half of Sugar-Candy take 4 Spoonfull the last thing at night & th
sum a little speermint take a Cup or tow any time in the day as th
To make breast Salve
colom colour you must try if it will role up for then it is done enough it must be kept stiring all the time it is on the fire.
To make the Dutch Curd Take 3 pints of milk boyl it then it it stand to be cool Then take the yolks of 12 Eggs half th
A Receipt for Fryars Balsam.
Balsam of peru 2 ounces Best Storax 4 ounces of Benjamin Impregnated with sweet Almonds 1 ounce Aloes [succotring] 1 ounce myrr Elec. & 1 ounce purest frankincence 1 ounce flowers of St. John-wort 1 oz spirits of wine one quart roots of Angelica 1 oz.
Beat the [abovements] together, and put them into a bottle well stopt for [life]
To keep Damsons for pies
To make pancakes
A very good Bitter for the Stomack Ditto Take one ounce of Gentian roots. Sentry tops half an handfull, the peel of one Seville orange saffron and scouthennele a dram togeather. Infuse all this in a quart of mountain wine. let it stand 3 days then draw haly of and file it up again.
To make Rum Shrub
To make Shrub
If you make it of Arrack half the quantity of sugar will do.
To make white Curran wine
for and when fine bottle it. To Pickle Red Cabbage Take the close leaved cabbage & cut it into quarters & when your liqkr boyls put in your cabbage & give it a dozen walms Then make your pickle of white wine vinegar & Clarret you may put to it beet root boyld the
To make Oyl of Charity
Take poplar buds in the beginning of may one handfull and put the
To Dry Pears or pipins without sugar
Take your Pears or Apples & wipe the
To make new Collage Pudings or Oxford Dumplin Take half a pint of grated Bread sifted throu a Cours sive or Callender Half a poun
To Jugg an Old Hare
Cut him into small peices, rub the same over with some salt and peper, & put the same in a long earthen pot with Onion Thyme and mace & slices of Bacon. Let the mouth be stopt so close, so as no water can enter the urn_Then put the same in a pott of boiling water, hang the pott very high and let the same gently stew till it be very tender_ Their will be some moisture in th
To jug an Har Cut an ha
To Jug Pidgeons. Pull Crop and draw your pigeons but not wash them save save the livers, put them in scalding water & set them on the fire for a minute or two then take them out and bruise them small with th
[seoiv pu] Note: might be "sew up", as in "sew up the neck and vent.