Recipe book collection: University of Guelph

Mrs HowardTo preserve Apricocks when Ripe Take the Largest Apricocks before they be so Ripe Pair them as thin as possible & take out the stones and simmer them a little Tender in water then Take their weights in Dubble Refind sugar Just Wetted with a little water so boyl it up and Clarifie it with the white of Eggs and Skim it Clear and then put in your Apricocks and let them boyl three or four days warming them up with the same syrup ever day Then put them in Glasses and boil your syrup to a [Due] thickness & pore it to them.

To keep Damsons Ditto. Take Damsons when they are quite dry & put them into bottles Cork & seal them down very close so that no air come to them then put them into a Kittle of cold water wit.h some Hay at the Bottom to keep it from burning set it ovr the fire & let it be hot enough to make the Damsons swell but not burst.

For a Consumption. Mrs Thomson Take four Trotters slice'd, a quart of milk & 3 pinte of water a quarter of a pound of Hartshorn shavings a qurter of a [Pound] of Rensons ston'd an hole Nutmeg bruised the Ingredien all put in an Earthen pan and bak'd all night with bread then strein it of & sweeten it as you pleas take 2 half [pints day]

To sweeten your blood Mrs Thomson Take scurvy Grass, Brook Lime, Sorrell, nettle tops Each two handfulls pound them in a stone mortar press out the juice thro' a hair bag Drink four spoonfulls in the morning afternoon and going to to rest.

To stew mushrooms Cousen B Brydges Take as much milk & water an equal quantity of each as you think will cover them then have your mushrooms washed & cleand and put into it let them stew till you think they are enough their should be a little mace put into it then strain it of & thicken up the Liqur with an Egg & white wine to your palate as you would a fricase then put in your Mushrooms into the Liquor again & just heat them & serve them up to Table. Garnish the Dish with fryd [sppiets] and it looks very prety

To make a Westphalin Ham Ditto Cut the Leg of fat pork, as like a right ham as you can black hogs make the best hang it up 2 days then beat it very well on the fleshey side with a rolling pin rubon an ounce of salt peter finely beaten in Every place so let it lie a day & a night then take an ounce of Beaten salt [prnnel] with 2 very larg handfulls of coommon salt & a handfull of bay salt a pound of hot sugar mix all these together & warm them [throuter] hot in a stew pan but be sure not to melt it & while it is hot Rub it all over the Ham very well with 2 large handfulls more of common salt thus let it lie till it melts to brine then turn it every day & bast it with the Brine for 3 weeks together it must be dryed as Bacon

To Stew Giblets Ditto. Take a pound of Gibllits & put them into a quart of water with a little black peper &mace & a bit of Butter about the bigness of a Turkeys Egg then let them [stne] till they are [eitll], and then thicken it with one Egg.

To Pickle walnuts Ditto. Take a 100 of Larg walnuts Clear from specks and bruses & take as much water as you think will cover them make it salt enough to bare an Egg let it just simmer over the fire but not boyle pour your water upon your nuts & lett them lay 9 days shifting your water every other day then take them out & wipe them very dry, then have one ounce of black pepper 1 ounce of white pepper 1 ounce of long peper 1 ounce of Ginger half and ounce of mace & half an ounce of Cloves Put a lay of the nuts & a lay of the spice with heads of 2 Garlick & 2 Ionions with a stick of horsredish sliced and half a pint of mustard seed take as much white wine vinegar as you think will cover them and boyl it up with some of the spice and pour it upon your nuts - be sure to stop them very [Cloive] down.

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 the fire & lett it boyl a little then take it of & stir it all one way an hour & half for if you are not carefull in the sturing it will neither mix well nor look to pleas you Dip your Cups in Cold water just before you fill them. if you woold have it to turn out & when you send them to Table. Stick blanch almonds on them.

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 then melt it over the fier.

To Pickle onions Ditto Take the smllest onions you can get & peal them & put them in water and salt let them lye 24 hours them take them out & boyl them till they are hot through lay them on a Cloth to dry make a pickle of the best vinegar & a little salt when the onions are cold put them into Stone jars on Glasses put to them a little Ginger a few Cloves and mace & long peper when the Pickle is cold pour it upon them & tye them up very close.

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 & the furst in the morning.

if the stomack is week make a jely of a Cavles Foot boyld in sum milk with sum a little speermint take a Cup or tow any time in the day as the Stomack --- will bare it.

To make breast Salve Mrs Capps Take one pound of red lead and 1 quart of the best sallet oyl as much beef-wax as a walnut and the same quantity of Rosum You must put your oyl and lead together and put it on a quick fire & when it is warm put in your Rosam & wax & let it boil till it will hang on a Stick pour it in a pan of cold water & then make it up -- Drop it into water and when it changes 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 the whites beat them very well togeathir with half a pound of Duble refind sugar and 2 or 3 Spoonfull, Orange flower water beat them very well togeather and then put it into yor milk and put it over the fire & keep sturing it till it boys and it will be a tender curd take the curd of off with a spoon & put it into a cullender and let it stand to drain when they are drain put them into a Dish when you serve it up put Cream over it you may send it up in a Dish or Glases. Put them in a cold place and they will keep Two days very well.

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 Mrs. [Aham] Take 3 pounds of Damsons and 2 pounds of 6: peny sugar put them into a pot a lay of one & the other send it to be baked with bread & when it comes home enpty it into little pots and when ther are cold pour mutton suit over them.

To make pancakes M^rs Ibbott Take two spoonfulls of flower half a pint of cream a quarter of a pint of milk. half a nutmeg a quarter of a pound of butter melted 2 spoonfulls of white wine 4 eggs but 3 of the whites, to be sweetened to your tast.

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 M^r. Ingram Take a Gallen of Rum, ^put one quart of sevill orang juice & 12 ounces of Loaf sugar let it stand close slop^ed for a fortnight in a larg bottle of stone or Glass shaking once a day in 24. hours after the last shaking Crane it off into bottles for use

To make Shrub M^r Smith of Cornwell To 10 Galleins of brandy or Run put two Gallions of Juce of oranges and 3 quarts of the Juice of Lemons strain them thro a fine hair sive, and put ap^d & a half of Double refind sugar to each Galion, of Brandy or Rum pair all the Lemons, and one DoLⁿ of 18 of the oranges very thin, and keep them in half the brandy or Rum for 12 hours then strain it from the peels and mix all the brandy togeather adding the above juice and sugar when the sugar is dissolved put it into a sweet wine or brandy cask, shake it well once a day for a week then let it stand for 3 weeks and bottle it off.

If you make it of Arrack half the quantity of sugar will do.

To make white Curran wine Mrs Walker To every gallons of cold water put 4 pound of Raisins Chopt 2 pounds of single refind sugar 3 pounds of Currans Keep them in tubb 10 days Stiring them once or twice a day, then press out the liquor and bottle Tie it 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 them first & Turnips half boyld & it is very good for garnishing your Dishes. To Clear Sugar Take 2 or 3 whites of Eggs & put them into a bason of water & wash a very [Cled] hand lather as you do sope. take nothing but the froth & when your syrup boyls with a ladle cover it with it do this till your syrup is clear making still more frouth & covering the syriye with it it will make the worst sugar as clear as any & it will preserve any fruit. To make a boyld Custard Mrs Farmer Take a pint of milk boil it with some nutmeg when it is cold boild take it of the fire, have the yolks of six Eggs well beat and mix it with the milk but before the milk is no so hot when y[our] mi[x] it put it on the fire again to Thicken and be sure it do first boil after the Eggs are in sweeten it to your taste, you may put in an oz. of jorden almonds beat not very fine a little orange flower water or sack. put it in cups for use. The nutmeg must be cut into peeces and not grated.

To make Oyl of Charity

Take poplar buds in the beginning of may one handfull and put them into a pint & a half of oyl and half a pint of Aquavtae and Cover them cloce & let them stand till the following hearbs are in season then add to your buds betony Charity sanicle the tops of St Johns-wort when blown adders toungue comfry self heal balm Southern-wood penny royal-flowers of red sage parsley clowns all heal, balsome knot grass ^sweet Marjornne Lavender-cotton red Rose buds Camomile Lavend tops when blown of each of these hearbs a small handfull but of poplar buds red Rose buds and Adders tongue double the quantity geather the hearbs in dry weather & wipe them clean with a cloath shread them prittey grosly before you put them in so let them steep in a stone pot when all is in cover it very close then set it on the fire in a skillet let them cimmer with a slow fire 5 or 6 hours then strain it out. This is good for any green wond bruse burn or ach and for bruises inward takeing a spoonfull in a little warm sack and for any outward swelling warm it an Anoint the part affe

To Dry Pears or pipins without sugar

Take your Pears or Apples & wipe them clean & take a bodkin & run it in the head & out at the stalk & put them in a flat Earthen pot & bake them but not to much you must put a qurt of strong new ale to half a peck of pears tie white paper over the pot that it may not be scorched in baking & when they are baked let them stand to be cold & take them out to drain squize the pears flat & the apples the Eye to the stalk and lay them ot sives with wide holes to dry either in a stove or an oven that is not to hot.

To make new Collage Pudings or Oxford Dumplin Take half a pint of grated Bread sifted throu a Cours sive or Callender Half a pound of Beef suet shred very fine half a pound of currants 5 youlk & 2 whites of Eggs a nutmeg grated a spoonfull of [snik] or Brandy 2 Spoonfulls of Cream a little salt & sugar to your [bast] a few Almonds Blanched and slic'd work all these well together then let it stand before the fire a little while to rise then role them with your hands into pieces about the shape & size of an Egg. Fry them in beef suet their sauce is melted butter sugar & sack -

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 the pott to which add some butter and anchovy- and serve it up.

Mrs Capps To make Lemon Cream Take a pint of Cream the yolks of 2 Egg the rinds of 2 Lemosn, grated- a quarter of a pound of double-refined sugar put it--- altogether over a slow fire stiring it all the while till it begins to grow thick then take it off and pour it backwards and forwards till almost cold, then put in the Juice of one Lemon by degrees-put it into Glases. you may make it with oranges the same way.

To jug an Har Cut an hare in peices but don't wash it season it wit half an onion shred very fine a sprig of time and a litle parsly all shred, and black peper & salt as much as will lie on a shilling, half a nutmeg and little lemon peel Strew all these over your hare and slice half a pound of fat bacon into thin slices then put your hare into a jug, a layer of hare & the slices of bacon on it, so do till all is in the jug, stop the jug close, that not any steam can go out, then put in a pot of cold water lay a little tile on the top, and let it boil three hours, take jug out of the Kettle & put half a pound of butter in it, and shake it togeather till the butter is melted then pour it in the dish garnished with Lemmon.

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 the back of a spoon mix with them a little peper, salt and grated nutmeg lemon peel shred very fine & some grated bread work these together with raw Eggs and rolled in butter and put a bitt into the crop & belley of the pigeons and [seoiv pu] the neck and vent. then dip your pigeons in water and season them with peper and salt as for a pye- Then put them in your jugwith a peice of Sallary and put in a peice of butter rolled in flower Shake it till it is thick and pour it on your pigeons garnish your Dish with lemon--

[seoiv pu] Note: might be "sew up", as in "sew up the neck and vent.