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

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1 To Make Red Ginger Bread the Best Way Take 8 white loaves. Let them be so old as they will grate, and dry the crusts and beat them small, and set all the bread before the fire to dry. Then take 1 quart of Red Rose water and a clove, a quart of good canary sack. Put the liquor into a clean pan or iron pot and disolve therein 4 lbs of good loaf sugar, then put into it two [ounces?] of true red sandalwood and two [ounces?] of your best cinnamon and two [ounces?] of your best ginger, and two [ounces?]of the best aniseed, and two [ounces?] of fine powder of liqourice, and one [ounces?] and a half of your best nutmeg. Let all these be powdered and sieved through a hair sieve. Then put all these into the aforementioned licquors and let them have one little boil over the fire and when you perceive it boils put in the grated bread little by little- keep fast stirring until it be all in then take it off the fire and have a pound of the best Jordan Almonds, blanched and ground into a coarse paste, and mix them among the ginger bread; you may if you please put in 2 graines of musk infused in a gill of cinnamon water and sprinkle upon it. Stirring all well together then take it out and work the paste well before you begin to form it for your prints. Then dust your prints with cinnamon powder and so print as you please.

To Make Fruit Biscuits Take the pulp of any fruit and strain it and to one [ounce?] of pulp take six [ounces?] of double refined sugar sieved and put your sugar in one dish and your pulp in another and make the sugar and pulp scalding hot then put them both together in an earthen basin and to every four [ounces?] of pulp put 2 spoonfulls of the froth of white of eggs and then beat them all together an hour or more and make coffins of paper of what fashion you please and fill them and set them either in a cool oven or a warm stove.

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2 To Make White Cakes Take 8 egg whites and one pound of double refined sugar, sieved. Beat the eggs to a froth and as it rises, put in some of the fine sugar, and keep beating it till all the froth has risen. Then put to all your sugar. The longer it's beaten the whiter it will be and when it is stiff and will slip on a plate, then lay it in plates. Put to it in the beating 6 grains of musk and as much of ambergris ground very small, you may last of all put in a few carraway seeds. And bake these after biscuits for the oven must not be so hot as to colour them and let them stand a good while in the oven. They will slip off the plates. As for the fruit biscuits, when they are dry enough take the papers from them.

===To Make a Great Cake of the Lady Bethell Take 18 egg yolks, beat them and take 9 lb of fine flour and 8 lb of currants, 2 lb of raisins, stone them and mince them. 2 quarts of good cream, 3 lb of sweet butter, 1/2 a pint of sack, 1/2 a pint of damask rose water, 4 nutmegs grated, 1 lb of sugar, and a little salt, 3 pints of good ale yeast. Melt the butter in the cream. Put all these things together in a stone pot (not the fruit till it has wrought by the fire), cover it warm then putt in your fruit keeping it stirring down, then when the oven is ready put it in a sieve covering the sieve with paper and butter then sett it in the oven and let it stand 2 hours then slip it out of the sieve and ice it, set it again a little while until the ice be well hardened. If you please you may put in 2 grains of musk.

To Make a Good Cake Take 2 lb of currants, 5 eggs, beat 3 whites a quarter of a pound of butter, a quarter of a gill of thick cream, nutmegs, mace and cinnamon, a small quantity, 3 spoonfulls of sack, 1 lb [and a 1/2?] of flour, a little sugar, with half a gill of good ale yeast, all these made into a paste and baked.

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