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University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117045)
Take an oz & 1/2 Isinge glass boil it in a quart of milk- with 2 or 3 laurel leaves- Sweeten it to your tastes- put a little orange flower water to it
To make Ham ..
Cut your ham's Westphalia fashion to every ham put 2 oz. brown sugar. 4 oz. salt petrebeat small mix it with comon salt with as much as will keep it seet in a [vessell] as will holdpickle enough to cover them - The next day put to each ham a pint and an half of vinegar, and as much pump water as will cover them - Turn them every day for a fortnight- hang them in the Chimney were wood is burn'd- make your pickleStrong with salt
Custard Pudding -
Take 6 eggs. leave out two whites - beat them well Sugar to your tastes, a little flour, and nutmeg 2 Spoonfull of roses water - a pint of cream - mix it together, boil it one hour - melted butter, a little sack and sugar for sauce.
Note: Note: in "To make a Ham" there are insertion marks above the periods that come after Ham. and oz.
Elder Wine - -
b plumbs' - mix them altogether - keep it in the vessell a quarter of a year then bottle it Wallnet Catchup
In words more plain--when jelly's done: with curious finger, light as vapour, Sweep o'er its Surface Writing paper: Be pots well-dried, in order neat, Fit to receive the glis'tring Sweet:-- And to preserve it--this the way, Wet-paper dry'd on Surface lay, On that extend another cover Of what you please, ty'd tightly over.-- And on't let this inscription tell ye, The very best red currant jelly.
To stuff a Fillet of Veal, or Calf's Heart with Pickled Herrings, Take two herrings; skin, bone, and wash them in several waters: Chop them very small, with a quarter of a pound of suet: Add a handful bread grated fine; and the like quantity of parsley, cut very small: Throw in a little thyme, nutmeg, and peper, to your taste. and mix all together, with too eggs. Half the quantity of the above stuffing, is exceding good for a Calf's heart.
Stuffing for a Roast Turkey, of pickled Herrings. wash in three of four waters two pickled herrings, which afterwards skin, and take out the bone carefully. Take half a pound of suet, and two large handfulls of bread grated very fine. Chop the herrings, suet and bread separately very small. Beat these all together in a marble mortar, with the white of an egg, after throwing in a little nutmeg and white pepper.
Pickled Herring Pudding for a Hare.
Take half a pound of the lean Veal which clear of the strings and skin: Two pickled Herrings, after, their being skinned and cleared of the bone, must be washed in two or three waters: A quarter of a pound of suet: Two handfuls of bread grated: A handful of parsley cut small. Chop all the above separately, and then mix them throwing in half a nutmeg grated, a little thyme, sweet marjo
nram, and one egg; beating the whole together in a marble mortar.
Sir. If when you have introduced your Creams and Delicacies, there should be Room for my Jelly, and you approve it, 'tis yours, and let me tell you, tho' I say it that should not say it if it is not the Clearest, 'tis well tasted.
Taken out of The London Magazine: for September, 1754
24 line 0:4:0 Made in Decembe
All materials very dear flourish
To make Currants-Jelly Young housewive listen, and receive What goodly hints the muse will give; It matters not which 'tis, to tell th
veve: Set all these on the fire, and boil the whole near three quarters of an hour; stir