Wellcome Collection: John and Joan Gibson: medical recipe book (MS311)

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37 To make Gingerbread Take a pint of Sack or Claret Wine or Ale : a pound of Suger : a quarter of a pound of Almond blanched and beat very small : a quarter of an ounce of Symamon [cinnamon] : an ounce of Ginger. one ounce of Sanders. half an ounce of Licorish half an ounce of Anniseeds. beat all the Spyces and searse [sift] them : one nutmeg grated put all these into your licqur and let them boyle a very little. then take white bread being beat and searsed and soe thickin it on the fire till it be soe stiff that you may make it up in prints : with a little Ginger and Licorish [st.owed] uppon them

To make [[Aquamirabilis]] Take cububs Cardimums Rubard Melolet Gallingale nutmegs Ginger Mace Cloves of each a dram: all these must bruised and infused one night in 3 pints of white wine and one pint of Brandy: and one pint of Brandy: and one pint of the Juce of Salendine [Celandine]: the next day distill it in a rose still close pasted it will run a bottle keep the first quart by itself you must put to the whole 3 quarters of a pound of white suger candy let your still be kept wet with cloaths: you may ad the juice of bawme or mint 38 To make Cowslip Wine Take 3 Gallons of fair water, put into it six pound of the best pouder sugar, boile them together for halfe an hour & as the cum ariseth take it of, Then set it to coole & when it is perfectly cold take a spoonfull of the best Ale yest & beat it well with 3 Ounces of syrrup of Limons or Citrons and put it into the Liquor & stir it well together, Then put to it one pound & three quarters of the yellow tops of Cowslips, let all work together three dayes in an earthen pot covering it with a Cloth stir it once every day with your hand & after the third day strein it into a Sweet Cask & st. stop it close. Let it stand 3 weeks or a munth befor you bottel it & when you doe so put a peice of Loafe Sugar in to every bottel

39 To make [[aqua mirabilis]] the best way Take cububs Gallingall cordamums mellelot flowers cloves mace cinnamon of each one drame bruised small, Juce of sallendine one pint of the Juce of balme and speremint each half a pint flowers of cowslips rosemary [Burridg] [Bicgelase] Gilleflowers merigolds, each a dram [.ice] Penniroyall bornet of each half a dram: 3 pints of the best sack or white wine, strong Angelico water or brandy one pint; red rose water half a pint; bruise the spices flowers & herbs and steep them in the wine & Juces one night, the next morning distill all in an ordinary or glass still, but first lay hearts tongue leaves in the bottom of your still if you please you may put into the receptory of your still a pound of white sugger candy beaten or a pound of the best lofe suger if you have no Angelico water put in half a dram of leaves, or if you have noe rose water put in some roses some adds all so half a dram of Ginger