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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Bleanmonge- Cos: Howard

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 .. Mrs. Cappo

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 - Mrs. Ditto

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.

Last edit 3 months ago by pat_mccurry
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Elder Wine - - Ditto - Take 20 lb Malaga raisins - pick them, and chop them boil 20 quarts of water, when cold put in the raisins Let it stand 5 of 6 days, Stir it every day -. Take a gallon of elder Juce - a quart of the Juice of sloes 4 pounds single refin'd sugar - boil it up to a Syrrop - when cold Strein out your b plumbs' - mix them altogether - keep it in the vessell a quarter of a year then bottle it Wallnet Catchup Miss Haywoods Last receipt Take a Hundred of Walnuts when a pin will go thro' them, cut them in thin slices, add to them 1/4 Lb of Shallots cut in two, and beat them fine in a Stone Mortar then put to them 1/2 Lb of satl 1 1/2 pint of white Wine Vinegar let it stand in Earthen pan one Week. stirring it often. then prefer it thro' a Flannel Bag, and boil in the Liquor 1/2 Lb of Anchovies, some Mace Ginger, whole pepper, and Cloues to yoru taste, then strain it thru' a Jelly Bag, when cold bottle it and Cork it down NB. a Quarter of an Ounce of each sort of spice and one Nutmeg is sufficient for one hundred of Walnuts. line 46-35=11 Note: Hand changes at Wallnut Catchup and a third notes Miss Haywood's citation

Last edit 3 months ago by pat_mccurry
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27 pints of Elder berries 9 Gallons of water

Took 5 pints out of the water. the berries were put into

2 oz. Spice

2 pounds & 1/2 to a gallon

26 pounds Sugar 10 Gallons liquor

Last edit 8 months ago by vant
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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.

Last edit 3 months ago by pat_mccurry
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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.

Last edit 3 months ago by pat_mccurry
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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 marjonram, and one egg; beating the whole together in a marble mortar.

Last edit 3 months ago by pat_mccurry
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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

Sieve,

Last edit 3 months ago by pat_mccurry
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Mrs Capps To make Yeast Cake 2 C 1/2 flour _ _ _ _ _ _ _ _ 5 3 C Currants _ _ _ _ _ _ _ 1:9 10 Eggs _ _ _ _ _ _ _ [1]6 6 oz. Sugar _ _ _ _ _ _ _ _ 3 1/2 C butter _ _ _ _ _ _ _ _ 3 1/2 1/2 a pint Cream _ _ _ _ _ _ 3 1/2 Spice _ _ _ _ _ _ _ _ _ _ 4 line L-- 0 = 3:10 a pint of yeast _ _ _ _ _ _ 24 line 0:4:0 Made in December 1765 ------

All materials very dear flourish

Last edit 3 months ago by pat_mccurry
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To make Currants-Jelly Young housewive listen, and receive What goodly hints the muse will give; It matters not which 'tis, to tell the, Suppose it her who best loves JellyOf currants red, the better sort, Well pick'd 4 lbs. of white a quart: A quart of ale, moreover, madams, The better sort, we think, is Adam's: Four pounds of Sugar, good as any, (I.e.) of suger seven-penny: These mix, and boil in pan of Copper Till currant shrunk proclaim it proper To have recourse to famous seeve; Of fam'd Hippocrates the sleeve: That done Let panrefulgents shineThe boiling juice from scum refine; and when the weaker parts are flown; When none remain but what 'tmay own,

Last edit 3 months ago by pat_mccurry
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Receipts to make Pickled Herring Soup. Take a quart of split peas; Put to them five quarts -- of cold water, a quarter of an ounce of old jamaicaPepper two large onions, three pickled herrings washed in 2 or three waters, and the rows out skinded, and cut into pieces. Poil all together till a quart is diminshed: Pour in a pint of boiling water, and let the whole boil. a quarter of an hour: Take it off, and strain it thro' a cullender: Throw into the soup, seven or eight heads of sallary, three heads of endive, all of them cut very small, together with a handful of dried mint, pased thro' a lawn siveve: Set all these on the fire, and boil the whole near three quarters of an hour; stirring the soup perpetually, to prevent burning to, which it will do in a moment, and therefore the pot should stand on a trivet. Bread, cut into diamonds, and fried crisp in butter, must be thrown into the soup, which then may be served up.

Last edit 3 months ago by pat_mccurry
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