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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26 To Make A Sillebub Take A Pint of Renish or white wine and halfe A Pint of Sack ye Juce of A lemon and the Pill 3 quarter's of A Pound of Lofe Sugar beaten Small, mingle these well togeather and Putt it in A deepe Earthen Pott or Butter Crock, and Putt to it A quart of creame Stir it as it goes in And Poure it high ye crock or Pott Standing uppon ye ground then with A Whisk whip it all one way untill it be So thick as A Rod may Allmost Stand upright; yn Power it into that it must be Eaten in and lett it Stand A Night and A day or more if it stand longer you must take out ye Pill.

To Make A Crudd Pudding Take 5 quarts of milk and make crud of it and press it well and Rub it through A Haire Sive putt 6 or seaven Eggs beat ye Eggs togeather with the Crud then putt to them A Quarter of A Pint of creame with A quarter of A Pound of Butter; Putt in the Cream yn heat it over ye Fire, untill ye Butter be melted in it, yn Putt it into ye crudd, and halfe A A nutmegg grated and Some Salt and good Store of Rose Water and Sugar to your likeing halfe an Houre will bake itt, and when it is baked cutt it out like Dice and poure upon it Some Sack and Butter well beaten togeather if you Please you may Putt in Some grated Bread when you mixt wch will doe well

To Make a Dish of Pudings Take [16?] Eggs well beaten up into A quart of creame with a handfull of Floure and A little Salt, devide it into 3 Parts Putt corrans in one; Color ye 2nd with Juce of spinnage and ye 3rd Putt A little Sugar. Butter ye cloth you putt ym in; and so ty ym up and boyle ym An Houre

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27 To Make A Shakeing Puding Take A Pint of very good creame A Beaten nutmegg yn beat 9 Eggs whits and All mix ym with ye cream and ad A little Rose water and Sugar and Salt, with 2 Spoonfulls of Floure and Strane all these through A thin Streaner, yn wett A cloth in water and duble it and Floure it well tie it very Round and Putt it in when ye water boyles; let it boyle an Houre yn dish it up with Rose water and Butter and Sugar Garnish it with Blanched Almonds

To Make a Good Plane Puding Take a Pint of Cream. boyle it Putt in Sliced Nutmeg and Sliced ginger of Each A little; Some Sugar and Salt; beat Six Eggs and when it is could Putt them in and Straine ym all, then take A manshett grated and Searsed through A Haire Sive, you must make it no thicker yn water, tie it fast and boyle it 3 quarters of An Houre, if it boyl any longer it will be hard you must observe ye water boyle before you Putt it In

To Make ye Quantety of 2 Doz of Rise Puding Take 2 lb of Rise Pickt very clean Seept all night in milk ye nex day Strane it through A Colinder as dry as may be yn boyle it in 6 quarts of new milk untill it be very tender and thick then drane it Againe Putt in 24 yolks of Eggs 2 or 3 whits well beaten Stiring it well togeather Putt in sugar and salt to your taist with 3 nutmeggs Sliced the like quante- ty of mace Beaten 2 graines of musk Stir them well in togeather yn take 3 lb of Beef Suett Shredd but not too Small with 3 lb of corrans, mix all and fill ye gutts but not too full, boyle ye pupings but Prick ym not when they are halfe boyled, take ym up and when cold Putt ym in Againe

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