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University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117046)
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on tin plates buttered. Take care they are prick'd and full of holes. Bake'em to be colour'd on both sides
Oranges for Tarts Mrs Middlemore
Let your Oranges lay in water 5 or 6 days changing the water every day. Then boil 'em till they be as tender, that a straw may run thro' 'em They must be boiled in 3 or 4 different waters, that they may not be bitter, when they are tender enough cut around bit off the top and scoop out all the pulp as clear as possible Then take a p d of fine sugar to a p d of Orange, The sugar must be boil'd in the Orange water till it comes of a good thickness, and then give the Orange a boil up in the Sugar Syrup But the Syrup must be very clear straine'd off before you put the Oranges in When this is done put the Oranges in potts or jarrs, and cover them with the Syrup
To Collar a Breast of Veal Mts Jones
Bone it and season it, with Salt, Pepper, Nutmeg Mace, a little fat bacon in thin slices, and force meat Then role it up hard and tye it with tape or pack thread put it on a tin pan with some caule or suet over it and let it Bake 2 hour 1/2
To make Rumbuge Do
A pint of [morntain?], half a pint of water a little bitt of lemon peel, sweeten it to your taste & then boil it. beat 2 eggs with 4 or 5 spoonfulls of the wine Then put it into a chocolate pott, and Mill it very well before you put it into your cupps
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To make Elder Wine Mts. Jervis
Take 20 p Stalks, and rub them very clean with a cloth Then shred them very small, and put them into a tub with 20 quarts of spring water being first boiled and cold again, Let it stand 9 or 10 days stiring it twice a day, Then strain them hard thro' a Canvass strainer, and put to that liquor 6 pints of the juce of Elder berries, boiled with 3 p ds od loaf sugar, and cold again. And a pint of the Juce of Sloes. To make it taste as you would have it more or less rough. Turn the liquor into a Barrole, and let it stand 3 or 4 months. Then bottle it up. You must shrink your berries in a jugg in a bottle of water Then strain the liquor thro' an hair sieve. Its best to have the bung hole of the barrole open for a day or two to see if it will work out.
ds Malaga raisins, pick 'em from theThe Red Exeter powder Mrs. Torrent
Take the top of pimpernel, Sea brous. Dragons Betony German Termentill of each 4 o s white wine 2 q ts digest in a gentle heat, and close vessele for 24 hours. Then strain and press out the wine for use. Take of Bole Armonack powder 1 p d moisten it with a sufficient quantity of the aforesd infusion Stir it often and dry it in the Sun Then moisten it in the Sun [?] And add to it with
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To sweeten the Blood Do
Scurvy grass, Brook lime, Sorrele, Nettle Tops each two handfulls Pound them in a stone morter press out the juce thro' an hair bag Drink 4 spoonfulls, morning, afternoon & going to rest
To Stew Mushrooms Mts Howard
Take as much milk and water an equall quantity of each, as you think will cover them Then have your Mushrooms clean'd and wash'd and put into it. Let em' stew till you think they are enough There sho d be a little Mace put into it Then strain it off and Thicken up the liquor with an egg and white wine to your palate as you wo d a frigauie Then put the Mushrooms into the liquor again and just heat them and serve them up. Garnish your dish with fry'd sippets, and it looks very pretty.
Cream Pancakes Do
Take half a pint of cream, and half a pint of milk boil 'em together, then put to it a q t p d of butter when cold a q t of a p d flour. 4 whites & 2 yolks of eggs a little salt & Nutmeg They must not be turn'd in the pan, and must not be fry'd in butter, and made as thin as possible
Short Crust Do
Take a p as small as you can, then have an egg, 2 spoonfulls of Milk & one of sugar, beat altogether Wet it with this but take care you do not make it too stiff And handle it as little as you possibly can.
d of flour & half a p d butter. crumble in the butter52
Oyntment for the Eyes. Cos: Howard
Take 4 o Camphize rasp'd, 4 o of May butter without salt work 'em together, with a point of a knife a little at a time
of Tutty stone prepared, 12 drachms ofFor the Eyes Do
Take as much powder of Lapers Callamauiriss as will lye upon a six pence To 3 spoonfulls of French white wine
For the Eyes Do
Take 3 penny worth of sugar of lead, and put it into a pint of spring water
Another Do
Take May Butter, and powder of Tutty, and breat milk. Make it into an Oyntment. Do the Eyes with it every night.
Another Do
Take fine Linnen and burn it upon a pewter plate, and there will an Oyl come from it which is good to do the eys with and will take away any redness from them
Another Do
Take about the bigness of a pea of Virgnis honey and put it into a cup of dead small beer, and put it to the fire Wash your eys 3 or 4 times a day.
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To Keep Damsons for pies Mrs Odham
Take 3 p them into a pott, a layer of one and the other, send it to be baked with bread, and when it comes home empty it into little potts, and when they are cold pour Mutton Suet over them.
ds of Damsons, and 2 p ds of [6d?] sugar putSnow Cream Mts. Ibbott
Take a pint of cream, and the whites of 4 eggs a little sugar and Angell water Mix all these together in a bread pan and take the froth off as it rises, and put it into glasses.
To make Brandy Shrub Mts Smith
To 10 Gall oranges, and 3 q ts of juce of lemmon strein 'em thro; a fine sieve, and put a p d and a half of double refined sugar to each gall n of Brandy or Rum pare all the lemons, and 10 o s or 18 of the Oranges very thin and heep them in half the Brandy or Rum for 12 hours Then strain it from the peels, and mix all the Brandy together, Adding the above juce, and sugar When the Sugar is dissolved, put it into a sweet wine ot Brandy cask Shake it well once a day for a week Then let it stand for 3 weeks, and bottle it off
ns of Brandy or rum. put 2 gall s of juce ofIf you make it of twack half the Sugar will do
White Currant wine Mts Walker
To every gall p ds of single refin'd sugar 3 p ds of currents, steep them in a tub 10 days stiring 'em once ot twice a day Then press out the liquor and barrell it. And when fine bottle it
n of cold water, put 4 p d of raisins chopt 271
To make Pancakes Mts Ibbot
Take 2 spoonfulls of flour, half a pint of Cream, a quarter of a pint of milk. Half a Nutmeg, a q t of a p d of butter melted 2 spoonfulls of white wine, 4 eggs 3 of the whites. To be sweeten'd to your taste
A very good Bitter for the Stomack Do
Take 1 o half an handfull, the peel of 1 Seville orange Saffron and Cochineal, a drachm together Infuse all this in a q t of mountain wine Let it stand 3 days Then draw half off and fill it up again
of gentian roots. Sentry topsRasberry Wine Mts Capps
Take 4 gall Tub, and then take 4 gallons of water and boil it two hours, and let it stand till it is blood warm, Then put it to the Rasberrys and stir them well together and let it stand 12 hours then strain it off And to every gallon of liquor put 3 p ds of loaf Sugar And set it over a clear fire And let it boil till all the Scum is taken off And when it is cold put it into a Vessell Let it stand open a fortnight And then stop it close
ns of rasberrys, and put them in aFry'd Puddings Mrs Capps
Take half a pint of milk 3 eggs 3 o small a little salt & Nutmeg, a spoonfull or two or raisin wine a little rose water, mix it into a stiff batter, put in as many currents as suet Fry them in lard over a quick fire
s of suet chop'tTo make Panckes Mrs Ibbott
Take 2 spoonfulls of flour, half a pint of Cream, a quarter of a pint of milk half a nutmeg, a q t r of a p d of butter melted 2 spoonfuls of white wine, 4 eggs 3 of the whites to be sweeten'd to your taste
A very good Bitter for the stomack D o
Take 1 oz of geutian roots. Seuty Seutry tops half an handfule. the peel of 1 Seville oramge. Saffron and cochiueal, a drachim together infuse all this in a quart of monutain wine Let it stand 3 days Then draw half oft and fill it up again
Rasberry Wine Mrs. Capps
Take 4 gall Tub, and then take 4 gallons of water and boil it two hours, and let it stand till it is blood warm, Then put it to the Rasberrys and stir them well together and let it stand 12 hours then strain it oft And to every gallon of liquor put 3 p ds of loaf sugar and set it over a clear fire and let it boil till all the scum is taken oft and when it is cold put it into a Vessell Let it stand open a fortnight and then stop it close
ns of rasberrys, and put them in aFry'd Puddings Mrs. Capps
Take half a pint of milk 3 eggs. 3 ounces of snet chop't small a little salt & Nutmeg, a spoonfull or two or raisin wine a little rose water, mix it into a stiff Batter, put in as many currants as snet Fry them in lard over a quick fire