Wellcome Collection: English Recipe Book, 18th century (MS6956)

An excelent Corgell water

dragon mint bame a litel sprig of lovedg angelico a handful a litel targon scorgum fillipendelo nip mead parsley egremony beteny scabious penyriol pimprnell pimpernell mother time swet marigrom of each a good hanfull tomentell roats and grens a good hanfull a litel hanse 2 or 3 bay leves melelet flowers piny flowers cowslip flowers maragool flowers red roses bugil boredg love and idel cowsl clove flowers lavender flowers sedewery galingall cardemoms of each a dram grains quibs half a dram saforn a sucruple

For a soare throate

take singue foile a good quantity boile it in water then put it into a close mouthed cruse hold your mouth soe as the aire come to the throate as hott as may be suffred sup of the steeme and hold it in your mouth as it cooleth spitt it forth and take fresh and fresh _______

If the throate swell

take the green barke of elder and bay salte and beate them together untill they be small apply it to the throate by way of plaister hott --------------------------------------------------------------

To make harts horn Jely

take halef a pound [of] harts horn fife pints of spring water simber it four of fife ours In a pipkin over a slo fier tel it Jely prity stiff then strainit from the harts horn to 3 pints pints of Jely put a quart of renish wine sum sinament the whils of 6 eags beten 2 or 3 spunfuls of rose water the giuse of 3 or 4 lemons then sweten it to your teast then strain it throw a flanell bag 4 times over

To mend cheny

take the white of an eag and strong cheser chese beat these to gether very well then put to it a litel flower

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to make gosbery wine

gather the frut before they ar too ripe and to every six pound of goosberys take to pound of suger and too quarts of water stamp the gosberys and steep them in water and suger twenty four hours strain them and put the liqor in to a vesel close stopt for a fortnight or 3 weeks dran it of if you find it fine if not let it stand a fortnight longer and then draw it into botels but if it be not fine rack it of _________

to make aprecock wine

take 3 pound of suger to 3 quarts of water boyle it together as the scom riseth take it of then put in six pound of aprecocks pard and stoned let them boyle tell they be tender take them out and when it is cold strane it put it in a vesel that will hold it for a weeke or more tel it is fine then botel it out.