Recipe book collection: University of Guelph

Pages That Need Review

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 pound of fine sugar to a pound 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

Last edit about 1 year ago by LoriF
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To make Elder Wine Mts. Jervis

Take 20 pounds Malaga raisins, pick 'em from the 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 pounds 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.

The Red Exeter powder Mrs. Torrent

Take the top of pimpernel, Sea brous. Dragons Betony German Termentill of each 4 ounces white wine 2 quarts 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 pound 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

Last edit about 1 year ago by LoriF
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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 should 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 would 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 quart pound of butter when cold a quart of a pound 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 pound of flour & half a pound butter. crumble in the butter 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.

Last edit about 1 year ago by LoriF
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Oyntment for the Eyes. Cos: Howard

Take 4 ounce of Tutty stone prepared, 12 drachms of Camphize rasp'd, 4 ounce of May butter without salt work 'em together, with a point of a knife a little at a time

For 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.

Last edit about 1 year ago by LoriF
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To Keep Damsons for pies Mrs Odham

Take 3 pounds of Damsons, and 2 pounds of [6d?] sugar put 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.

Snow 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 Gallons of Brandy or rum. put 2 gallons of juce of oranges, and 3 quarts of juce of lemmon strein 'em thro; a fine sieve, and put a pound and a half of double refined sugar to each gallon of Brandy or Rum pare all the lemons, and 10 ounces 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

If you make it of twack half the Sugar will do

White Currant wine Mts Walker

To every gallon of cold water, put 4 pound of raisins chopt 2 pounds of single refin'd sugar 3 pounds 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

Last edit 6 months ago by pat_mccurry
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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 quart of a pound 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 ounce of gentian roots. Sentry tops half an handfull, the peel of 1 Seville orange Saffron and Cochineal, a drachm together Infuse all this in a quart of mountain wine Let it stand 3 days Then draw half off and fill it up again

Rasberry Wine Mts Capps

Take 4 gallons of rasberrys, and put them in a 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 pounds 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

Fry'd Puddings Mrs Capps

Take half a pint of milk 3 eggs 3 ounces of suet 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 currents as suet Fry them in lard over a quick fire

To 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 quarter of a pound 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 Ditto

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 gallons of rasberrys, and put them in a 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 pounds 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

Fry'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

Last edit 5 months ago by Veena
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