A cookery book with index, containing recipes for preserves, cakes, wines, and household remedies [manuscript], 1694

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Inscription on front pastedown, ""Liber Dorothea Rousby 1694."



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£80

Mensura Medicorum Hath This Noatp 1 Grana gr: 2 Scrupulj ℈: 3 Drachma ʒ 4 Uncia ℥ 5 Quart qr: 6 Libra lb: 7 Semis β: 8 Manipuly M: 9 Pugillj P: 10 Ana Ana:

granne a grain quar qua quart A grane is a Barly corne taken out of ye middle of ye Ear A Scruple is Twenty Barly cornes Three Scruples containes a Drachm Eight - Drackms containes an ounce Quart Signifies a quart of anything Libra is a Pound weight Semis is the halfe of anything or everyweight Manipulj is an Great Handfull Pugillus is a Small Handfull Ana Signifies of each a like of every one As Much

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The Index Red gingerbread in pg 1st Fruit Bistkett's in pg 1st White Cakes in pg 2nd The Lady Bethells Cake pg 2nd The Light Balls - in pg 3rd The Lady North: marchpane in pg 3rd The Boyle Cakes in pg 4th Queen Cakes in pg 4th Seed Cakes in pg 4th The Lady Bridgwaters Cake pg 6th Sugar Cakes in pg 5th Mackrounes in pg 5th Bisketts in pg 5th A Plum Cake in pg 7th Queen Eliz Cake in pg 8th A seed cake in pg 9th To make Cracknalls in pg 9th Red Ginger Bread An }10th Other way in pg The Lady Strouds Cake pg 11th Corren Berry Wine in pg 12th To make Meed in pg 12th Gousberry Wine in pg 13th Elderberry Wine in pg 13th Chockolate in pg 14th Poppy Brandy in pg 14th Aqua mirabolis in pg 14th Cowslip Wine in pg 15th To make meed in pg 15th || The Index To Presarve Jelly } in pg 18th of Rasp's Jelly of Rasps an other way pg 18th Jelly of curran berryes pg 18th Jelly of Sheep feet in pg 19th Jelly of Cream in pg 19th White Lesh in pg - 21st Lesh of divers colors pg 21st White Jelly in pg 20th To make a Cream } with ye dresing of Snow pg 21st Leomon Cream in pg 22nd Buttered Oringes pg 22nd Almond Butter in pg 23rd Butter'd Oringes pg 23rd White Lesh in pg 24th Sweet Water pg - 24th A Sack Posett pg 24th A Tansey - in pg 25th A Cream Cheese pg 25th French Pufs - pg 26th A Sillebub - 26 th A Crudo Puding pg 26th A Dish of Pudings pg 26th A Shakeing Pudin pg 27th A Plane Pudin pg 27th 2 Doz Rise Pudings pg 27th To Towr Apricock's pg 28th To Towr Apricocks 28th To Dry Peares pg 28th To dry Grapes pg 29th

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The Index To Dry Damsons pg 29th To Dry Green Plums 30th To Dry Pippins pg 30th To Dry Churries pg 31st To Dry any Soft Plum 31st To Dry Quinches pg 31st To Dry Aprecocks pg 32nd To Dry Gouseberryes pg 32nd To dry Aprecock's An other way in pg 33rd To Presarve and Dry} Bla Bare Plumes pg 33rd To Presarve Citteran pg 34th To make Rock De } Cittoron in pg 34th To Presarve Rasberryes 35th To Presarve Chirries 35th To Presarve Barberryes 35th To Presarve Green Plums 36th To Presarve Damsons pg 36th To Presarve Quinches White pg 36th To Presarve Red Quincses 37th To Presarve Quinces} 37th an other way in pg To Presarve Wt Pare Plums 38th To Presarve Quinches Wt } or Red without Water} 38th To make Consarve of currans} Barberryes or Rasberryes} 39th To make White Marmolate 39th To Make Oringe marmolate 40th To Make Red marmolate quinch 40th To Make Lemond Lozenges 40th To Candy Suckett's pg 40th The Index To make Lozenges of -} Any spiritts without Boyling} pg 45 To make Ganna Paist} or Quinch Paist} pg 43rd To make Raspberry Paist 43rd To make wt and Red Paist 43rd To Make Pistacos Paist 45th To Make clear Paist} of Rosps in pg 45th To Make Red cullers pg 44th To make Green Cullers pg 44th To make Green Paist pg 44th To make Pynable Paist pg 44th A Frigasie of eggs 46th A Frigasie of Chickengs 46th Sause for a Frigosie 46th To make the Rufs to fry 46th To Boyle a Brest Mutton 47th To Stew a Calfes} Head } 47th Sause for a Rost} Legg of veale} 47th To Make Sause for} Roasted Rabbetts} 48th Sause for boyld} Samond pg } 48th To Pickle Lemond} Skins} 48th

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