Manuscript recipe book belonging to Elizabeth Ward

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To Make a plum cake To A peck of flower 1 pound of currane And one pound and a halfe of Reasons stoned two nuttmegs and a few cloues and a blade of Mace & canded orrenge and lemmon Zeale and cittern too of each a pound of A pound of fine sugar mix them all together In the flower then take a pint of cream And 3 pound of butter set them on the fire till the butter is melted. then take A print of sack and a Quart of Ale yest. then mix these all together A mg halfe a dozen of Eggs leaving out two or three of the whites To work your cake very well. then if you have no hoope; two or three sheets of white cappager, the breadth of length of your cake. and sow your pauer together. And butter It very well, & flower the bottom paper very well, And lett your ouen be hot enough for housell bread. & let it stand 2 houres. Then take the whites of Eggs as much as will do & double refined sugar enough to make it of the stifness as thick as for Almost A pudding; & when it comes out of the ouen. lay it on at the heat of the cake will dry it To Make Gum balls To one pound of flower, one pound of sugar & halfe a pound of Butter, Melt The butter and 4 Eggs and mix the flower and sugar with the butter and Eggs so work them to past. & kole them as you pleas; & let your ouen be endifferent hot. so as [n] to cullor them and lay them upon [whit] papers a little buttered

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To make orange Brandy Take the bare chips of 15 or 16 oranges & steepthem in 3 quarts of brandy let the bottles be close stopt for 10 days then boyle 2 quarts of Runing water with a pound of lose sugartill a pint be when it is cold straine your brandy througha fine siue into your surrup then bottleitupforyour use

To Preserue walnuts Take your nuts when theyareat there fullgrowth but before they be hard shell'd besure about mid [=] summer is the best time boyle them till they be uery tender but not to break have a skillet of water on the fire to fill it up for cold water will harden them when they be tender take them up pill the uery upper skine of but if they will not pull scrape them gentle then slite them atthe seame to themidle of the nutt & putinto it either a little preserued citorn orange or lea= =mon and close the nutt againe & into a few stick a cloue into the top of the nutt to euery pound of nutts a pound an half of powder su[=] =gar and a good half ale pint of water to each quantity of sugar boyle the surrup & scum it well then whilst the surrup is hot putin the nutts & only let themscald butnotboyle then set them by till next day heat them throughly once ortwice a day for 2 or 3 dayes till they look clear at themidle of the nutt so put them up but if the surrup be two thin when the nutts are enough you may boyle the surrup againe by its selfe you must keep them couered [wi]th the surrup by putting a glasse & a flint stone or they will be dry