Sarah Fayerweather Cookbook, 1764. A/F283, Schlesinger Library, Radcliffe Institute, Harvard University, Cambridge, Mass.

27 PEESE SOOP

Take 2 Quarts of Strong broth, boil it, then put in {ye} flour of a pint of Pease {with} a handfull of Spinage, dust in a little pepper, boil it up, then have french [Rowes?] cut in little bits & fry'd very well {then} put {them} in {with} a little spare mint top it up & serve it with a Duck or fowl roasted in the Dish Garnish the Dish allround with Spinage boil'd Green & put it in Knobs

Stew Chicken

put in Shillote, Some mace & some cloves, some whole put in a [?] pepper & some salt & when {ye} Liquor is almost stew'd away, & {ye} Fowl tender, take it out & stir in a peice of Butter into {ye} Gravy & put in two or 3 Spoonfull of Claret & power it over the Fowl & grate a little Nutmegg over {ye} Top of it & let {ye} Fowl be Cut into Giblets & let {ye} Bones be broken {with} a Rowling pin

TO ALAMODE BEEF

Make {ye} Stuffing. take Bread, Suit, Pepper, Salt, Sweet Marjorum Cloves, & a little mace, mix {them} together & stuff {your} Beef {with} it put it into {ye} Pott put in one Bottle of Claret, & 2 Quarts of water, Stop {ye} Pott up close, having it over a Gentle Fire for one hour & a half {then} turn {your} Beef & hang it on & for an hour & /2 More. To 12 lb. Pork { 3/4 oz Cloves 1/2 Sugar / 1 lb 2oz Salt-Petre 1 good handfull Salt let all {ye} Ingredients be fine & mixt together & Rub'd well on {ye} meat & after the meat has lain together 3, or 4 Days Cover it with Pickles half --

28 half Strong {Enough} to bare an Egg let it lye in the Pickle a Month in {which} time Stir up the Pickle 4 or 6 Times. Then Smoak {ye} Meat well about a Month

Pott Venison

Cut a haunch of Venison in slices an Inch thick {then} Season it high {with} pepper & salt bake it tender in Butter, {then} drain from {ye} Gravy put it into a Clean Pott & cover it with Clarified Beef Sewit or Butter [?] Cold put on Sewit on Inch thick

Mackroons

Take 3/4 lb. Blanch'd Almonds beat {them} Small with rose-water {then} /2 lb fine Sugar {ye} whites of two Eggs & 3 Grains of Musk in a little Rose-water & beat {them} together till the oven be hott, {then} lay on wafer paper and bake {them}

Naples Biskett

Take 6 Eggs & beat {them} /4 of an hour {then} put to {them} 1 lb. of Sugar & beat {them} as long again, {then} 3/4 lb. of fine Flour, & four Grains muske Step't in Rose water & beat {them} well and when your oven is hott butter your pans & put it into them & bake them & keep them for your use

(29 Cheese Cakes

a Quart of Milk to 4 Eggs {ye} Yolks only put them into a scillet {with} a glass wine & glass of Rose water put it over a slow Fire Cover'd & let it stand till it turns to a curd & strain it, put {ye} Yolks of 3 Eggs beat {with} {ye} sugar & sweeten it to {ye} taste {with} some mace & Nutmegg 2 or 3 Spoonsfull of Cream a few Currants

Coconut Pudding

Take a Coconut & peal it, {then} grate it very fine 1 1/2 lb Loaf Sugar beat fine {then} mix your Nut & Sugar together {with} a little Rose water Take 2 Rusks a Pint of Cream, {ye} Yolks of 10 Eggs Season it {with} Cinnamon nutmeg or Mace as you please

DITTO

Take a large nut {with} peal & grate it very fine, {then} Clarify a pound of Loaf Sugar & put it to {ye} Nut & boil them both together /4 of an Hour take 3 Rusks & beat {them} to a pint of Milk made hott {then} take {ye} Yolks of 8 Eggs well beat together {with} Mace, Cinnamon & Nutmeggs mix them together {with} a Spoonfull of melted Butter & as much Rose-water put all this into a fine paste & bake it over a Quick fire 1 hour

Oyster Loaves

Take {ye} crum out & save {ye} bit you cut out {then} beard {your} Oysters & top {them} up in some of ye Liquor & some clear Broth & some Crumb of Bread, Season with a little Nutmegg & Salt & Squeeze in a little Lemon then put it in {your} Loaves & Egg over the hole & Cover {with} the Piece & fry them in Clarify'd Butter so serve hott

30)

To Pickle Bacon

To Six Leggs of Pork Six ounces of Salt Petre, one Quart of Mollasses, and salt enough to make a strong pickle that will bear an Egg; keep them in pickle Six weeks, and in the Chimney Six Weeks.

To Pickle Walnutts

Lay your nutts in Salt and wather, when at [July?] [?], lett your Brine be Strong Enough to Bear an Egg, Lett them Lay in it for two Days shift them in Fresh and lett them lay two Days longer and after you have Shifted them once More Let them Lay in the Last water three Days Longer, then Peel them into the Pot that you Propose to Pickel them in. Put a Large Onion Stufft with Cloves in to your Pot when its half [July?] to an 100 of your Nutts, then throw in /2 Oz. of black Pepper the same Quantity of Allspice, /2 oz. Bayleaves a Stick of horsreadious [Hilt?] it. /2 oz. of mase a pint of Mustard Seed, then fill your Pot, and have Some Vineger Boiled to hand, and Pore it over your Nutts and Cover them with a [Pecotry?] Plate till they are Quite Cold. Boil your Same Vineger 3 times Be sure they are Covered with Vineger when Cold tie them Down Close with a Blade of [?]

31 To Pickle Walnutts

Take Walnutts when you Can just thrust a pin through them, make a pott of water boil take it of. Let it cook a little, then put in your Walnutts, let them lie seven Days, then make a pott of water Boil & put them in. Let them Boil a quarter of an hour; then put them in to as much white Wine Vinegar as will cover them two Inches above the nutts then put in Cloves mace nutmeg & Ginger pepper [mustard?] Seed Bruised. and Garlick the same of Shalot According to the Quantity you make, all pell'd, a nutmeg Cut into Quarters put all these together and Let them Stand in the Cold Pickle, nine days then pour the pickle from them Boil it up and let it by to be Cold then put in your nutts and lie them down Close with Leather

To make Sirrup of Lemon, To one pint of Lemon juice, run through a Jelly bag, one pound of Loaf Sugar, heat it (not boil) over the fire till the Sugar is all melted, when it is cold, put it into bottles, then put in a little sweet Oil on the top, & cork them up, & it will keep a number of years.