[Recipe book]; [manuscript].; Receipt book

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[England, 1780-1850] Begins with an 18th-century, undated section of medical recipes, primarily for horses and other animals, but with some remedies for worms in children, ague, heart burn, rheumatism, etc. (p. 1-26), with a listing of the contents of this section on f. i recto. Remainder of the volume comprises culinary recipes for meats, cheeses, puddings, preserves, pickles; mead, wine, shrubs, and other beverages, with a few medical recipes interspersed (p. 40-165). The last section of the volume beginning on p. 107 includes some dates, 1803-1836, and attributions for most of the recipes included; the most frequently occurring names are Mrs. J. Arden Clegg or Isabella Clegg and Miss Barber. One attribution includes a place name, "Mrs. Christopherson, Sutterton, 1803." Other surnames include Barton, Carhill, Carrington, Collin, Forbes, Hamilton, Harrison, Horsley, Howe, Hughes, Parkinson, Urquhart, and Ware; plus the full names Gentle Brown and Charlotte Jones. A few recipes are attributed to "Enquire Within."

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p. 41
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p. 41

41 To make Malago Raisin Wine Put 5 or 6 pounds of Raisons to every Gallon of Water Stalks and all together put them into a working Rub Stirr[?] them every Day for 10 or 11 Days together then prop[?] it & Put Toast Spread with lant[?] on both Sides into tho Liquor which will Canao[?] it to Foment[?] & Work for some Days when it has done working put it in the bopol[?] you intend to keep it in & Leave it open till it hath Purged itself Clear then Stop it Clowe[?] & Stand till fit to Bottle which will be in 6 or 8 Months if you put it in Small bofsoh[?] it will be soon ready for Bottling.

To make Mead

Take 10 loory[?] Gallon of Water 4 Pound of Honey & put it too Cold Put therem[?] a Race of Ginger a Sprigg of Sweet Brior a few Clover boy C those together 2 Hours taking the Scum off Clean as it rises When enough boyh[?] Slice a Lemon or two into it And when Cold put Barm thoroto when when worked enough Barrol it and Let it Stand a fortnight or three weeks then bottle it up for ufo[?] but Dont Cork it down fast at the first for fear of bursting the Bottles.

Last edit about 4 years ago by Mick
p. 42
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p. 42

42 To make Cyder.

Take Apples the pleasantest you Please [Pairmeaus?], Pippins, Redstreaks etc put them in some place to beat in a Trough or Tub set in the Ground lest the Bottom beat out. beat them Small, You may Put Sugar in 'twill make 'em beat the better Take & put them in a Hair Bag & press out the Juice, you may do it in a Cheese Press, lay a plank on the Bag and let down the weight, receive the Juice in something, when done Put the Juice in a vessel & an oz: of Loaf Sugar to a Gallon & Bung it up Close 24 Hours it will ferment Then mix hony [sic] and Wheat Flour as bigg as an Egg, Put it in & Let it work & settle, then draw it from the Lees & Bottle or put it in another Vessel clean with Hot water with Sweet Marjoram boild therein and bottle it at Pleasure

The Apples will make good drink if you put water & let be stirred well 2 or 3 Days & done in the former mannaer by working & Pressing Settleing [sic] and Bottleing [sic] for use.

Last edit about 4 years ago by PattyGilson
p. 43
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p. 43

43 To make Limmonade Take of Clear Spring water 1 Quart then pare off the outward them[?] Rhine of 2 Lemmons & put into it A florward[?] Squeeze in the juice of the Lemons then Sweeten it with about 2 oz: fine Sugar

Tis a very Grateful Liquor & good to drink in the Gout you may put a Little wine therein.

To Preserve Green peas When just fil for less (bag) Green & not Grey lyed[?] Shell them & Bottle them. Cork the Bottles rosin & lye down the Cork Bury them in the Ground or keep them in a Cool Cellar will keep the Colour and Sweetness & be good at Xlmas or flor:

Mrs Taylors Rec [?] for making a Great Cake Take 4 Pounds of Fur dryd[?] 15 yolks 7 whites of Eggs 3 Gills of Cream 3 pounds of Butter2 pints of good new yest[yeast?] a Little Rose water half a pound of Sugar half an Ounce of Mace a Quarter of an Ounce of Cloves a Large Nutmeg A Grain of Ambergrese & Musk in fisd[?] in Rose water Beat all the Dry Spices very fine. Mix your Spices & Sugar with your

Last edit about 4 years ago by Mick
p. 44
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p. 44

44 Cream beat your Eggs very well and Put them to your yest then stir them into your Cream & Butter Besure your Cream & Butter be not Hot when you put em[them] together make a Hole in the Middle of your Flour and so pour it in & mix it very well Set it before the fire & Set it rise & besure before you set it down Cover it well with flour Have ready 6 pounds of Currans well dryd Set them before the fire to warm & half a Pound of Orange & Citran cut Small When your Oven is ready mix em[them] all together with a pound of Almomds well beat Put it in thorout with the infusion of amborgrese & a Little Canary.

To Iugg a Hare Cut your Hard in Small Peices Put it in a Pot & Put in a Faggot of Herbs one onion 1 pint of water & 1 piece of Butter & Cover it close & Let it Stew 4 Hours. You may Put in Grated white Bread & Claret[?]. Garnish your Dish with Lemons.

To make a Pudding in her[?] Take Grated Bread & the Liver Shred some [?]lime & winter Savory Parsley & Marjoram one Egg yolk pepper Salt & Numeg & work it in Butter - Make strong

Last edit about 4 years ago by Mick
p. 45
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p. 45

45 Gravey & a bit of Butter take it out of the Hare just Give it a Boil & serve it up.

To Pickle Broom Budds Take 2 Quarts of Budds dont handle them to bruise em[them] Boil as much White wine Vinegar & Salt as Cover them Put it to them. Hang em[them] over the fire to green then Pour them out and Cover them.

To Keep Grapes When full ripe get them on a Hair Day Seal the Stalk where you Cut off the Ends Put the End of Thread in the wax & hang em[them] up in a Dry Place.

To Keep French Beans

Take em before Stringy break em in two make a Layer of them & one of Salt till you fill your Pan Cover em with Paper to keep out the Dust Let them Stand Cold[?] when you use them lay em all Night before in water so Boil em as usual in a good deal of water.

To make Vinegar Bruise 2 lb. Malago Raisins & Stalks Put in 1 Gallon of water in a bessel with the Bung open in the Sun it bemg[?] not above two thirds full Stir every Day till fil for use.

Last edit about 4 years ago by Mick
Displaying pages 41 - 45 of 169 in total