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 Tincture of Rhubard. Take the best Turkey Rhubard- an ounce & half Cardimums seeds and saffron of each 2 drahms Liquorish Root half an ounce put all these into a [qt] French Brandy- Let it stand 8 or 10 days close Stoopped-Shak it once or twice a day. Then strain it off for lles To make Stoughtons Elixir Pare off the rinds of 6 sevil oranges very thin & put them in a quart line bottle with an puree of Gentian scraped very & sliced and 6 penny-wrth of cochineal put to it a pint of the best Brandy shake it togeather 2 or 3 times a day the furst day & then let it star to Settle 2 days and clear it of into bottles for [llse]. Take a large tea spoonfull in a glass of wine in a morning and at 4 in the afternoon or in a dish of Tea.

To make Elixer Proprietates

Take of myrrh 4 drams Aloes 4 drams Saffron 4 drams infuse them in a pint of the best Brandy furst put in the saffron & let it stand 12 hours then the myrrh [&] Aloes set it by the fire 3 or 4 days shaking it very often then strain it of Take 60 or 70 drops more or less in a little white wine in a morning fasting for a week or 10 days togeather it is good for any Illness in stomach or in the bowels it is the best of Physick for Children.

A Custard Pudding

Take a pint of Cream or milk & mix with it 6 Eggs well beat2 spoonfull of flower half a nutmeg grated a little salt & sugar to your taste butter a Cloath put it in to when the pot boils boil it half an houre. melt butter & sugar for sauce.

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To make Ratafer puding Take a quart of Cream boil it with 4 Laurel leaves then then take them out & brake in half a pound butter Maple bisket half a pound of buter some snik nutmeg & Salt. take it of the fire cover it up when it all most cold put in 2 ounces of Almonds blanched and beaton fine & the yolks of 5 Eggs mix all well togeather & bake it in a moderate oven half an hour will bake it scrape sugar on it as it goes into the oven

To make boild Custards

Take a pint of cream and put into it 2 ounces of Almonds beten very fine with rose or orange- flower-water or a little cream let them boil till the cream is a little thick-ned then sweeten your Eggs & keep it stiring over the fire till it is as thick as you would have it then put into it a little orange flower water stir it well togeather & put it into Chiny Cups you may make them without Almonds.

To make Rasberry wine.

Take four gallons of Rasberryes & put them in a Tub & then take four gallons of water & boil it t10o hours and let it stand till tis Bloodwarm then put it to the Rasberrys and stir them well togeather and Let it stand twelve hours then stran it of & to every Gallon of Liquor put three pounds of Loaf sugar & set it over a Clear fire and let it Boyle till all the scum is taken of & when It is Cold put it into a vesell Let it stand open a fortnight and then stop it Close.

Last edit 3 months ago by pat_mccurry
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To make a Tansey to Bake Take 20 Eggs, but 8 whites beat the Eggs very well and strain them into a quart of thick Cream one Nutmeg & 3 Naples Biskets grated as much juice of Spinge with a sprig or two of Tansey as will make it as green as grass sweeten it to your taste Then buter yr dish very well and set it into an oven no hotter then for custards watch it and as soon as it is don take it out of yr oven & turn it into a pie plate scrape sugar and squeeze orn upon it Garnish the dish with orange and lemon and serve it up:

To mae an Harico Tae a larg neck of mutton_cut of a pd of if scrag and make some gravey of it_. Then cut some Chops off the middle part_ but leave 4 or 5 bones of it together_fry it in butter_ till brown^ take it out of the butter and put it into the gravey with onion some with Cloves_peper and salt to your tast' & a bundle of sweet_ hearbs, fry some carrots & Turnips cut in dice flower them to hely brown them. Let them be quite tender_ _ _ _ _

To make a Spermacity mixture for a Cough Take 3 drachms of spermacite & pound it very fine in a marble morar, Then take as much yolk of Egg as will mix it &bag, rub it well together and put to ye sparmaceti and Egg Then take half a pint of Spring water and mix with it by litte & little till you have bat it all in - Thka a spoonfull or two often you may put a little spirit of Lavender in it if ye person is low spiried or if it seems to cold a little Treacle water: Put to it 2 spoonfulls of syrup of Tolu and rub it with the Egg & sparmacity which was forgot by mistake to be set down

Last edit 3 months ago by pat_mccurry
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To make Hartshorn Flummary put apd, of hartshorn shavings to three quarts of spring water, boil it very gently over a soft fire till tis consumed to one quart, then strain it thro' a fine sieve into your bason and let it stand till cold, then just melt it over the fire and put to it half a pint of white wine a pint of new thick cream and 4: spoonfulls of orange-flower water scald your cream & let it be cold before you mix it with the wine and jelly but in double refind sugar to your taste and yu beat it all one way for an hour and half at lest for iff you are not thus carefull on beating twill neither mix or look to please you. Lett the Cupps you pour it into be dippd in clean water, for if they are dry it will not - turn out well_ Keep it in the Cupps a day before you use it_ when tis sent to table you must turn it out, and slick it all over the top with blanch'd almonds slit_Eat it with wine or cream which you like best:

To make French Pap Confsen Howard Take a pint of new milk three yolks of Eggs well beaten a little orange flower water two spoonfull of flower of Rice beten very fine mix all these all togeather and sweeten it to your taste set it over the fire and stir it all the time till it is as thick as cream put it in to jelly Glases and serve it up cold-

For a Scald or a burn of any sort with Gunpowder cos: Smith oyntnient of Tobacce and oyl of Green poplar Budds of each an Equal quantity: First anoint the part affected and then blow it with a Fan or bellows:

Last edit 3 months ago by pat_mccurry
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To make Cream Flummary. Take a pint of cream, 3 spoonfulls of Rice flower very fine ground or beat and sifted till it is small three ounces of sugar and two ounces of Almonds beat, small, beat with some spoonfulls of milk. for feer of oyling, the whites, three Eggs beat, strain the Cream & Eggs to the almonds, and set it on the fire, and stir it all one way till, it is thick and smooth as a Custard-Then pour it into deep glases that when tis cold it may turn out in piked shapes; blanch & cut some almonds in slips to stick upon it.

Surf,eit water. Cos: Howard Tak of Barm, Sage, Mint, Hylop, sweet-MarjoramSundew, each a small handfull, Roman-Wormwood, Rue, angelica agrimony. Belong each half a handfull; Cloves half an ounce sugar & Raisons of the sun each a pound Rosemary, Borage, & Red Rose-leaves each a handfull, snakeroot & pimpernel each an ounce, Coriander seeds an ounce, Liquorish two ounces, Red Poppy leaves tw Gallons, Infusethem for twelves Days, stirring them every Day, in two Gallons of Brandy, then press them oft and lett it stand to settle, and Bottle it. for use

To make Frid Puddins Mrs Capps Take half a pint of milk 3 Eggs 3 ounces of suet choped small a litle salt and nutmeg a spoonfull or two of Reason wine a litle Rose water mix it in a stiff bater put in as many currants as sate you half a pint of Grated bread sifted through a cours seve or cullender fry them in Lard over a quick Fier

Last edit 3 months ago by pat_mccurry
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Mrs Baylis Tincture of Hierapicra for a quart Take of the best alloes. one ounce two drams & 2 scruples for one ounce & qarter of Virginia Snake root Ledonry Galangall, the lesser Cardamans seeds, of each one dram Cinamon & Saffron of each two scruples powder the alloes bruse well the rest except the saffron & infuse all in half a pint of Best Brandy for a few days then add a quart of whit wine & let it stand a few days more then strain it off for use and ten grains of Cochinele powderd & bruisd. let it stand 4 days on the Brady & 4 days after if wine is put to it before tis straind or 5 days. To make syrup of Poppys Mrs Baylis Take a peck of Red Poppys when pud'd pour upon them 4 quarts of boyling water let it stand a night & a day yn squees the popyes with your hand & two every pint of liquer put 3 quaters of a pound of Lump Sugar when it boyl scum it then put to it a quarter of an ounce of mace Do. Ditto Cloves a little Cinnomon a little Ginger a little white peper a nutmeg sliced 2 ounces of Reasons ston'd half an ounce of Caraway saeeds tye the seeds in a bit of musling and let all boyl to a thick syrupe when cold Take out the seeds and Reasons put some spice in all the Bottles Cork it very close it will keep 6 or 7 years. Take some it in Brandy. It is good to make a person sleep or for a sick stomack.

Last edit 3 months ago by pat_mccurry
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For a sore Throat Mrs Craven Put 4 ounces of the Kidney fat of a Loyn of mutton in a new glazed Earthen pipkin set it on the fire. well melted bake it off and strain it of then put it back into the pipkin and put to it 3 ounces of fresh buter when melted put to it 3 ounces Rosin when that is melted put on Ounce & half of Bees-wax when that is melted put it into Galley potes for use. if the Throat is very bad chage the plaster in 24 Hours if not let it remain on. Spred it upon Flannel it will keep many years line Raison Wine Mr Furzer line Take a 30 Gallon Cask and put there 1 Cwt. of Smyrna Raisons pour thereon 20 Gallons of Water, and stir it well every Day for 3 weeks then put in a wooden Bung leaving the vent hole open for a fortnight, then stop it down close and let it stand 7 Weeks then peg it and if fine Bottle it off - if not fine pour it off into another Cask and fire in down let it stand a week and then Bottle it After the Wine is made you may distil a very good Brandy line line Powder of Accorns good for the Ditto rheumatism, windy humours and Gravel line Gather your Accorns when thorough ripe, on a fine day, when throrough dried break them the size of a coffe Berry and grind them to powder - A table spoonfull thereof for a strong grown person and so in proportion for a weaker person Take in 3 times, in a a morning at your Breakfast, an hour before dinner and when you go to Bed, in any Liquor you like best - if not cured take in 3 times more

Last edit 3 months ago by pat_mccurry
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Mrs Bees Cholick Tincture by Dr Lower

Take of Guiacam Chips -- Elecampane Roots --- Liquorice Roots sliced -- senna of Alexandria -- } of each 4 ozs

Corander seeds first prepared and then Bruised 4 ozs sweet fennel seeds bruis'd 2 ozs Cardimum seeds bruised 21 ozs

To prepare the Coriander seeds you must steep them in white wine Vinegar 12 hours then dry them in the sun or by the fire 1 pound of Raisons of the sun stoned - infuse all these ingredients in 6 quarts of Anniseed Water in a Glass or stone Jar close stopt for 12 or 14 Days or more stiring it well or shaking it every day then pour of the Clear & put it in a Bottle for Use line under "Bottle for Use"

The qualites are as follows you may give 3 spoonfulls of this Tincture in a fit of the Cholic or more if there be occasion it may be taken twice a Day if the pain continues or two or three Days together as may be most Convenient ---- It may be taken one spoonfull going to bed and 2 or 3 more early in the morning ------

This Cordial is also good for surfeit, the same quantity as for the Cholic is likewise good for a Cough or weakness of the Lungs taking 2 spoonfuls in the morning for 3 days & is good for the gravel

The Dregs afterwards still'd with herbs in growns of Ale will make a very good Cordial line Note:

"} of each 4 ozs" appears in a column to the right of the first 4 ingredients

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To make Wallnut Catchup Inigo Haywood.

Take Green Wallnuts before they are shelld, and slice them, (the same you do Mushrooms) with a Laying of salt and a Laying of Wallnuts; let them lay three Days; then pound them and in a Mortar and press out the juice, and to a Quart of juice put a 1/4 Lbs of anchovies, a 1/4 of an oz. of cloves a 1/4 of an oz. of Mace and a 1/4 of an oz. of Black pepper and one Nutmeg. boil it and take of the scum as it rises. add to it when you Bottle it a good deal of Shallot _____

To Preserve Cherries in Brandy. Mrs. Capps-

Take 3 Lbs of Sugar and make a Syrup of it. - when it is but scalding hot put in 3 Lbs of Cherries when pick'd, but you must prick them first with a Needle. don't let the Cherries boil in the Syrup, but press them down with a Bundle of Feathers for about a quarter of an hour. scum them, take them of the fire, and take the Cherries out of the Syrup. then boil up the Syrup about half a quarter of an hour, then let it stand till almost cold. then put the Cherries in and let them stand all Night. then put them into a glass jar and to every Spoonfull of Syrup put a spoonfull of

Note: Note: recipe ends before end of sentence.

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Brandy, till the Cherries are covered. then tie the jar down with a Bladder and Leather. line

line To make a Rice Cake Mrs. Williams from Winterborn line Take mix of Flour 6 ozs Ground Rice 3/4 Lb Sugar 9 Eggs. Carryways and sweetmeats as you like. Beat it for an hour. - Three quarters of an hour will bake it. line

To make an Yeast Cake [NaniCopps] line Take 2 lb. 1/2 of Flour, 3 lb. Currants, 10 Eggs, 6 ozs. of Sugar 1/2 lb. Butter, 1/2 a pint of Cream, Spice and a pint of Yeast. line

To make Elder Wine. Mrs. Harbidge

Get your berries dry and pick them Then put them to your water - To a gallon of water three quarts of berries - boil your water and berries together. till you think they are done - then strain them thro' a seive- let the wine stand till the next day- Then boil your liquor and spice together To a gallon of wine two pounds of sugar- some Cloves- Cinnamon and mace or what you like

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