ENEnglish Recipe Book, early 18th century MS.7746
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The Library of the Wellcome Institute for the History of Medicine
Western Manuscript 7746 Accession Number 351233
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12 To Cure a Cough of the Lungs
Too ounces of fox lungs in pouder, 2 ounces of alicompan roots in powder, 4 ounces of white shuger candy in powder, 6 pennyworth of Lyckrish powder, 2 greated nutmegs, mix [all] togither & take a spomefull of this in 4 spomefuls of ale or beire, every morning fasting, & fast an our after it,
13 to Cure a Canker in the mouth or throat. to anoynt the crowne of the head 2 or 3 tims with [goose] grees
14 an aproved medcen that hath cured great [d...]
Take Lavender cotten, wormwood, & red dock roots, steepe [..] theese 24 hours in strong stale beare & Let the party drink noe other drink it will cure in 6 weeks time,
15 For Convoltione fits in Children: Lady [Lo...]
mix penny royall watter, & cammamall watter, in equill proportions & give upon all ocasions, especaly at the full & changes of the moone,
16 Dr Lowrs gargell for the Small pox
boyle only perll barly in Whatter Lickrish & 3 or 4 figs
17 To Cure a perll in the eys Lady [Law..]
Take perllwort roots & levs, & dasy roots & levs, [brused] together with som bole [almancek], & Lay it to the contrary rist, & soe a cloth or a brad riling over it to keep it [f..] one puting one fresh as it drys in 3 or 4 days it [will] [...] ease,
18 For Children that have fits, ant B
put a plaster of consarve of rue, & matradat to thear [s...]
a Watter aganst vapers ant B
Take a pound of rue a pound of figs & a pound of wallnuts when the are green must be brused & so of equill quantetys [f..] up still & still & still it ofe
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20 To make a tansey Ant [B.w.]
to a pint of creame take 12 eggs keepe out [ha..] [...] whits, a pint of the ince of Spenedg with a Littell [tan....] [...] & 2 Spoomefulls of White bread crums or bisket [crum..] [...] [season] it with nutmeg shuger & a Littell salt as you [please]
21 To Make a marrow Pooding P: way
Lay [sipets] of white bread in the bottam of the dish, with [dots] [&] marrow, & put som custord [stuf] in it, & bake it as you doe [custords] when you save itt up stick oring peal in it, & scrape shuger [o...] it if you would have frute in it; wash them & pick them [very] clean & Let them be plumped & put in the custord as you put it in the dish,
22 To Make a carrat Pooding P: way
Take 2 great carrats or 3 Littell ons, greatt them then take a 2 penny white Lofe great it & have a halfe pound of fine shuger pounded, take halfe a pound of butter melted 10 eggs but 4 whits & one nutmeg greated 2 egge shels of flower & a pint [of] Littell more of milk, mix all theese together; then put past [round] the dish & bake it; when it is com out of the oven [.owr] shuger & butter over it
23 to make an oring pooding
Take the rins of 4 oringes & pareboyle them as you would for [...ips] then sred them as, small as posable & ad 10 ounces of duble fine shuger; then put them in a stone morter & beat them very [well] together then put to it 3 quartrs of a pound of butter, [then] [beat] them very well agane, then take the yolks of 12 eggs & beat [.h.m] by them selvs, then put them into the morter, & bet them [.ll] together & when you have don make the best past you can [.e] [.ept] pufe past & roule it very thin & Lay a sheet in the bottam [of] the dish & another over it bake it with small things an [hour] will [bake] it
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Make a [Sist..] Pooding [Aunt] [Be..] Way 24
[Take] a pint of flower, & 10 eggs putt in halfe the whits, & [...] good spoomefull of yest, & halfe a pint of g milk as warm as it coms from the cow & melt halfe a pound of butter butter & put them all together; & beat them Well & let them stand an hour before the fier to rise, then put it into a tin pooding pan, in the oven & let it stand 3 quarters of an houer; & when you take it out of the oven, have a pound of butter redy melted, then cut the pooding round the midell with a browne thread & pour the butter upon it & clap it close agane so sarve it up,
25 To make marrow Pooding in skins: P
Take a quarter of a pound of almonds, beat them as small as posable with a littell oring flower watter to keepe it from oyling, take hole seniment mace & a quarter of a nutmeg boyle these one a sloe fier a good while in a quart of new milk keeping it sturing, then pouer it through a colender boyleing hot crushing the almonds & spice with the back of a spoone, into a pan wheare 2 peny manchets is greated & 3 quarter of a pound of marow sred small, mix them well & sweeten them to yr tast; & when it is coull, take 3 eggs but 4 [whit.] beat them very well by them selvs, & put them in, & a good deall of Canded sitorn & oring peall cut small, so sturs them all well together & fill them into yr skins being washed very well Cleane boyle them & keep them for yr use
26 To Make poodings in skins Cream in sted of blud
Take 3 pints of thick Cream & 3 quartrs of a pound of good Grets poyle yr Cream wth
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To Bring away an After [B.rth in a M] [.erected] by Mrs Sloan the midwife 27
Take 2 grams of powder of Myrh, at 4 tims in a Sponefull mugwort & drink, after every doce a quarter of a pint of the [de..] made [origs], mugwort, reruin, Sweet mergram, of each a handf... the roots of bisterd 3 penny worth, it never falls but in 2 or 3 day. doe the work, but the decockcion of [verven] is proper to [contin..] 10 days after
28 To preserve Aprcoks
Furst stone & pare them & take wate in duble refine shuger beaten & serced & strew the shuger one them & Let stand all night take the surop & Let it boyle up put in aprecuks & boyle softly tell the [are] enough
29 A perfume of rose leves
Take damask rose leves, & bay salt beeten put into a [galee] pot a Layer of leves & a Layer of salt press them downe as cloce as you can into pot & tye paper cloce one the pot set into a seller to keep cloce damp you use them set in a chimny or under a table pot uncoverd
30 For a Giddiness in the head
Take browne sage as much as will yeld a pint of iuce, & a still [tu..] of the Same sage, sprinkell it halfe a pint of sack, & so Let it stand all night then take halfe a handfull of rue & when you gether it [....] it downenards take a good handfull of pennyroyall; & then take all these & still it next morning & keep still cloce stopt
31 To Make Litell Bisskets
Take halfe a of fine flower dry it well, put to it 3 quarters of a of fine shuger beaten & sifted of Lemmon peale cut small mix all these together then take 7 eggs leveing out 3 whits put to the eggs the Lemmon peall & a Litell rosewatter so beat the eggs a whisk whitce it coms all to frath & put it to the flower & shuger & beath them together tell the are very Light then drop them one papers
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Take Couslip Wine Lady Osborn's Way 32
[...e] nine gallon's of spring water and twenty pound of the best powder suger boyle them togather very well with the white of six eggs well beaten to a froth but let your suger and water have one good boyle before you put in your eggs and be shure it boyle when you put your eggs in and it will clarifie your water and shuger you must power this boyling hot when you have scum'd it well upon a bushell of clip't cowslips cover it close and let it stand 24 hours then strain out the cowslips and put in half a dosen tosts hard tosted of browne bread syred of both sides with the best Ale last you can get and put in the juce of six good lemond's and the peal of one cut thin from the white then cover it again and when it has worked well put it into a vessell fit for it with two pottles of Rennish wine two of good canary and let it work well then stop it up and make a vent with a peg a top of the vessell by the bung hole lest the vessell burst and when you see it has done working cut the peg and knock it downe that it get noe aire beshure your vessell be full before you stop it up let it stand six week's before you bottle it and then bottle it beshure you have good corks and knock the corks downward's in two Mounths it will be fit to be drank after it is bottled if you boyle your water by it selfe before you put the suger in it mak's the wine much better and you must besure you have that quantity of water after you have boyld that you may have nine gallons to your 24 pound of shuger you had best have some of your licker in a bottle to power it in before you stop it up what the working has wasted
33 To Make Scotch Collops
Take a fillet of Vele & cut it in thin slices beating well the back of an knife frye in clarified butter after power buter out take 4 yolks of eggs & a bit of butter as big as an eggs 2 anchovis & a Litell strong brath seasen it to tast peper salt & Litell mace & mushroms & oystrs if you have it & tos them up together in pan & so dish them
34 To Stue a Sholder of Vele
Cut ofe the knuckell & break the bone a clever to peeces to fry it browne butter put it in a stue pan & put to it a pint of strong broth & half a pint of claret & halfe a pint of oysters 2 anchoves a bundle of sweet erbs Let them stue all together its stued enough put 2 yolks of eggs & a Littell peece of butter stur together & power soce over meat & sarve it up hot
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a very Good Risept to Make Hare [Growe] thick in a short time
Take the roots of that sort of fern that hath the [ha..] boyle it in strong wort, & wash head once all over [w] will quickly bring hare
36 A very Good Glister for the Winde [bo]
Take Cammamell & mellolet & elder flowers of each a [handfu..] dill seeds 2 spone fulls boyle these in milk & make it very [swe..] corse shuger & put in 4 ounces of casell sope or the [wee...]of [..] pence in silver;
37 To stue Carps Jane Petys waye
Take them & salt them & scale them & wash them watter & wash vinegar gut & save the roes, set a stueing 3 parts claret & one water & halfe arace of Ginger & halfe an nutmeg 2 or 3 cloves & som hole peper salt pickeld mushroms put them all together & Let stue halfe an hower or more put in blud of carpe & som crums of sale white bread & a bough halfe a of butter & [] Let the stue tell are enough
38 To Make Wiggs
Take 3 quarts of fine flower devide it into it 2 parts in one part put a pint of Cream & a pint of yest & set it to the fier to rise, in the other part put 3 quarters of a of butter, when other part is well risen worke it all together & make them in shape of wiggs or caks & bake them in an oven not to hot ——————— you must remember to put in som shugerd carryes, or carry seds & som shuger Just befor goe into oven
39 To Make the Best Paste for Tarts in Batypans
Take 2 handfills of Flower; a Litell more bigness of a hen egge of butter, rub butter & flower tell its all in crumbells Like grated bread, break in the yolks of 2 eggs, & a Littell colde watter; worke all [thi.] up Lightly & [tole] it as thin as posable for Lids but not quite so thin for bottams you must remember to strow frower under past when you role it out & rub [] Roling pin flower as for other past
40 To Dry Hartichoks for use all yeare
After are boyled take bottams & put them in an oven after bread, & dry , then put them in an earthen pot & keep them for use, soften in boyling watter when you use them
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To Make Waffers 41
Shuger yolks of 3 eggs & one white & flower & rose water beat together a Litell Salt & so make waffers
To Make Waffers 42
Use very fine flower; cream & Rose watter & Shuger Temper all the [ ? ] a litell salt then let it stand an hower & so make it into waffers
To Cure an ague by Mr. Whaly 43
a Dram of [Mith] given in aglace of wine 2 howers before the fit coms has don great curs for the ague, when the bark hath toled you must go to bed & Lye twelve hours & Sweat if you can
For The Vapers in Lieing in or any other time [unless] Child 44
Take as much as an Nutmeg of consarve of stinking orach, in against of apint of penneryall watter 2 or 3 sponefulls of hysterik [ ? ] at any time when you are ill.
To Cure an Ague by Mrs Grantom 45
Take of the Best Jesewit barke, finely powdered one dram, & a halfe, Venice Treakel one dram, iuce of Sevell oring one spoonefull, mix this in a littel wine glace of the best Sack, & take it 3 or 4 hours before you c[ ? ] a fit; & once 15 days after you have quite misxd it;
46 For the coming downe of the mother by Dr. [Bro]
Take Oake barke & buds of each Two ounces of plantum leaves & Comphery of Each one handfull boil them in five pints of spring water untill one pinte is roasted then strain it & add to Liquor half a pinte of Red wine foment part morning & Night with flenill stripes pritty warm for a week or more & if she finds benefit repeat it again
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A resepit for Worms Either in old or young 47
Take of wormseed, [f....greeg], [Allo..], Cittorn, corolira, or Sea [m..] Johns wort, burnt harts horn, of each of thees three drams, [?] them all into fine pouder; put thear to three drams & a [ha...] flower of sulfer; 3 tims the weight of all the other [ingredy....] affor said of the best lose shuger finely beaten & mix them all [to......] very well, & those of ripe years give adram & halfe, to the younger one [dram], it must be taken in muscader or cannary
To Make Chese Puffs 48
Take aquart of Sweat Cheese curd clean from the whay, very dry then put halfe as much flowergrated Bread as curd, put in 2 eggs whits & all, make them into balls with flower & Lay them one apaper & take them, pare ofe the bottoms & cut around hole one the top & [po.er] one sack butter & shuger when you sarve them up, you may frye them in butter if you pleas & have no oven, let the curd be runthring [.fi..] a spoone.
49 How to keepe Kidney Beans, all Yeare for Boyling
Make astrong Brine of salt & watter, so much as will cover them & run them over sewett & when you use them put them into boyling watter; & let them boyle an houer at least pasting them downe close
How to Pickele Purslaine 50
Make astrong brine of salt & whay, boyle it & let it stand till it is cold, then take your Purslain & [...] it thearin & run it over with sewett & let it Lye amunth in the pickell befor you use it
To make asavery Brown Bread Pooding 51
Take as much Brown Bread as you can hold at twice in both hands, one spoonfull of flower, halfe a pound of beef suet freed small one nutmeg 5 eggs 3 of the whits as much milk as will temper it; if you will have it sweet put in halfe and of Curance & a spoonfull of shuger tye it up in a cloath & boyle it an hour & halfe
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the Woman of marters Recept to [prezoznt] or Care Conuoltions in Children 52 Take the [iuce] of [perininckel] & give a child 3 time 3 little spoone fulls wth sugar, if a child takes it the furs thing it taks when its born, it prevents its ever haveing any [fets] but it must then have but one little spone full --
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To Rost, or Bake a Calvs Head Coufen Whitmors way -- 53 Take a hansom white Calvs head cut a littell hole in it & take out his brans, after it is pare boyled, then lard it with backen & lemmond peall, & time all over, put in savery forsed meat in stid of the brans stoping the hole with [alese] of backen larded, put it on yr [sprit] & rost it; otherways for more security you may bake it in a dish in the oven, when it is halfe baked take it out, put one artifishall ears being made of backen, then wash the hole head all over with the yolk of an egge,n put it in to the oven agane & when it is anough dish it up, yr sauce & ingredgance being redy -- The Sauce, claret wine & gravey, a pint or more of oystrs 2 anchoves minced & boyled in it with, a faget of [suet] erbs & a greated nutmeg, som flices of backen, & sasedges, & thicken it up with the yolk or two of an egg & a ladel full of drawne butter, put yr oysters over the head, & y baken, sosedges round abought y= head so garnesh with lemond, you must take notes the brans & tong must be taken out before the head is boyled, the brans must thicken the sase & the tong likeway being pare boyled before must be cut in peeces & put amongst the other ingredgance., --
54 To salt Baken Mrs Winstanlys way Take an ounce of salt peeter, & a pint of bay salt to every flick, cut it up as fast as you can after it is killed, & salt it as soone as it is cut up wth these salts, at twelve hours end salt it wth ordnery salt well dryed, let it lye for a month often turning it & salting it wth ordnery salt, then hang it up in a chimny & smoke it wth saw dust, or wet chips, or wet straw or hay for twelve honers, then hang it in the chimny like other baken -----------
To Salt Hams the Best way 55 Take yr hams & hang them up 4 or 5 days to shorten then take 3 ounces of salt peeter beten very fine; rub it well in & let it Lye 3 hours then take common salt dry it well, & and salt it; let it lye 10 days if open wether, then wash the salt off wth warm watter, & dry the [Raken well] wth cloath, & dry it wth wood [smck] or saw dust in a chimney
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To Make Cousen Bennets Pease Soope 56 Take greene Peese & put them into e watter Cold, & when e[y] are allmost boyled enough, put in sum hole peper an ounin stuck wth a few clovs, & a blade of mace. then have som spinidg, & a littell parsly, & som sorill, all shred prety small, boyle all theese together in a littell butter till the are browne, & then put them into yr pease, then put som butter in a sauspan over the fier & shake in wth adrudging bee as much & flower as you thinke will make the poridg of a good thickness, stir -ing= it till it is browne, & then by degrees let an other put the poridg into the sauspan to the burnt butter & flower, sturing it together all the while. have soom marigold flower to put in, then, & give it a boyle or 2, all together keeping them sturing & so serve them up
57 to make Scoch Colops Sistr P: way Take a fillet of veall, cut the colope very thin beat them very well, & lard them, then fry them browne in buttr & put them in a pipkin wth greane a bunch of sweet erbs som clovs mase peper salt & anchove, & let them stew gentely then dish them up with oysters sweetbreads forsed meats hartichoke bottams & palets all cut in peses & garnish the dish wth lemond & colope of laken
58 Saus for pike Carp tench or other fish Take halfe a pint of greave made of befe or mutton bons or flesh, put to it 3 unchoves minced small som cloves mase nutmeg & a littell horsredgesh & halfe a pint of Claret or whitewine, e juse of lemond & som pealle boyled wth the grave a littell, some mother of time & an ounon stew all these together awhile it is anough strane it & when yr fish is boyled, draw yr saus up wth good store of butter & som horsredgesh a littell vineger oysters mushroms& srimp after yr fish is scaled rub them wth salt & vineg & let m lye an over before you boyle them
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To Stew or bake aleg of Beefe ant B: way 59 Take the leg of beefe & cut it in good hansom peeces, & breake the bons, then Season it wth peper & salt, then flower it over wth the drudging box, then fry it in som butter till it is browne, then take it & put it in the stew pan with as much water as will cover it, & put in an ounon stuck with clous & a bunch of Sweet erbs, cover it close & let it stew leasarly, till the grisell & all of it be very tender then put [Sisets] in e dish & so forme it up, if you put it in the oven past it; or paper it; close & put it in wth bread or great things to be well baked
60 To Stewe Carps Jane Pattys way Take them & Salt them & Scale them, & wash them wth watter & cut of thear heads & wash them wth veneger, then save the roos then set them astewing, wth 3 parts claret & on part watter, & halfe arase of ginger & halfe a nutmeg, 2 or 3 clovse & some whole peper, of pickled mushrooms an ounce, & some Salt, put them all together & Let them stue halfe an our or more then put in the blod & som all together crums of white bread & a bought halfe apound of butter then let them stue till the are anough, garneshing the dish wth e rows horsredgesh & slices of lemond
61 To Salt Hams Sister P way Take 2 ounces of browne Shuger to a ham, alittell more Salt peater then Shugar, the Salt Peater must be made very hot in a trying pan, & then rubed very well into the hams wth the Shugar then take as much bay salt & white salt as will laye them in a bed of salt, whear the must lye for 10 days acording to the bignefs of e hams, the must be prefsed as the are Salting & let som waight lye on them all the while, the are in Salt then rub them over with Sheaps blod then take them out & dry them in a chimney with great care whears nothing but wood is burnt, the may hang in a chimney 3 or a month & when the hams are to be boyled lay them in water one nights the next day boyle them 1 hours, & put a handfull of bay Salt into the watter.
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To Salt Longs Sistr P: way 62 rub them very well in with yr warme hand with Salt. peeter & then salt them very well with ordinary salt, & put them close downe. in a pot for a fortnight or 3 weeks, then salt them, & turn them agane; & let them Lye as Long, & then hang them in a chimney to dry whear no = thing but wood is burnt; ---
63 To pickell Pork Sistr P: way Take yr pork & sprinkell it with a littell bay salt, & let it Lye 2 or 3 days for the. blood to drane out; then take 4 ounces of salt peeter & halfe apeck of bay salt; & one quart of white salt; & mix it together the. salt peeter must be beaten very fine. then rub it well in wth yr hand, Lay it in a tub wedged very close that no are can com to it. ---
64 To Coler beefe Ant Bennets way Take apeece of flank beefe, take out the bons & grissels & the inner skin, then put it in pump watter 3 hours, then take it out & put it in a brad erthen pan, & beat 2 ounces of salt peetr & mix it with as much other salt as you think will seasen it; so Let it Lye aweeke in it; turning it often, before you rowle it up, put it into pump watter agane. 2 hours then spread it on a bord, then take som beaten clovs & mace a nutmeg & peper strew it all over the beefe, then mince the peele of alemond small & strew it all over then take sage pennyroyall. spinidg & a littell time hack it all small & strew it all over yr beefe & rowle it up, & put it in yr pot; & put a pint of claret to it & a littell watter & 2 whole ounons so cover it close wth past or paper & set it in the oven wth household bread allnight; then when it is allmost cold draw the strings closer, then rowle. it close in a cloth & tye both the end & so set it by for yr use
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To Pot Beefe Ant B: way 65 Take the buttock peece of young Beefe, take the inside That is tender & cut it in thin slices & put it in pump watter as much as will cover it; & som salt peeter. Let it soke in it 24 hours, then take it out & drane it till all the watter be run from it, then season it with peper & salt; then put it in a pot & cover it. close with past & put it in the oven with a batch of bread when it is baked take it out of the pot & drane it whilst it is hot & let it stand in athing shelving till all the Licker be draned from it, then take som powdered siniment clovs & mace & strew over it; then beat it very fine in a marbell or stone morter whilst it is warme, if you have it not at aconvenant time out of the oven to doe it whilst it is hot you may Let it stand & heat in the oven when you goe to doe it, it must be beaten very fine & put in a vensen pot close downe & covered with som clarified butter if you find it is not seasoned anough with peper & salt when you pound it you may add more
66 To Salt Hams Lady Powel's way Take the leg of afat hog cut out Like a westfaly ham, let it hang up 3 weeks til it begins to be mouldy, n wash it very well in verges tabing it wth yr hand tell all mouldy be ofe, power t away & wash it in fresh verges tell it be very clean n rub it all over wth Salt peeter make a hole in e brany part asmall knife & put in as much salt peeter as will Lye upon a shiling, rubing it all over wth ordnery salt, & Lay it in a tray, turn it every day & wash it in the brine as runs from it let it Lye 3 weeks then hang it up to smoke in a chimny whear you burn wood or turfe it may hang 3 weeks if the place be not to hot
67 To Stue ahare beat yr heare well in his blod, & put it in yr Stue. pan wth a bottel of Claret; a pint of watter; 2 or 3 shalots Let it stue, tell its tendr n put in halfe apound of butter 2 unchoves & toss it together & serve it up
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68 a Raggoo of Mutten Half boyle a brest of Mutten wth Sweet erbs & all. sorts of. Spice.n Lay it on a grid iron tell its brown & serve it up wth anchove Sace & oystrs & mushroms
To pickell Kidny Beens 69 make yr Watter & Salt to bare an egg n put in yr beans & let them Lye afortnight; n boyle m in athing as will cover so cloce as no steme may com out whilie y are boyling be Shure yu put a handfull of salt in the watter you boyle them in & boyle m over a Sloe fier tell e be tender n [Strain] then into a Sive & let them stand till e are cold, make yr pickell of white wine vineger Salt clovss mace whole peper ginger & put m in an erthen Pot & power yr pickell one m boyling hot & tye them downe close for yr ufe
To make Chesecaks 70 Take a quart of new milk & let it soft boyl Take 3 Sponefulls of flower & mix wth yr milk & let is just boyle agen the[n] have redy 9 eggs wth the whits well beaten but them to the milk & let it boyle Tell its as thick as hasty pudding keeping it Sturing all the while power it out very quick that it may not whaye put in a quarter of a pound of butter & a qr of a pd of crance well washed & picked when cold cold seasen it wth Shuger nutmeg mace & oring flower water.
To make Metheglin 71 To every galon of hony take 3 gallons of watter & when its well mingled set it one the fier & stir it well & let it boyl all most an hower n let it coole 24 howers n put a Small quantity of ale yest & stir of the yest morning & evening for 4 days then put it in a vesell, & let it Stand 6 weeks & then bottell it
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To Make Mince pyes 72 Yr meat must be muten or veall or both together wch is better, it must be free from Sinews of Skins cut into lumps & pareboyled alitl so that it will cut; then Lays it to coole & Sred it by its selfe as allso the Sheuet by it Selfe, to 4 pd of meat you must have 4 pd of beef Sheuet or [further] more, 2 pd pf reasens, 2 of Curance, a qr of an of a sinement, half an ounce of clovs & mace, & half an ounce of nutmegs, halfe a pd of Shugar, a Sponefull of rose water & Som lemmond peall & a litell salt to this you may ad 6 sharp apells Sred Small. when its all well mingled keep it all close coverd in an erthen pan tell you fill yr pyes
To pickle pigeons 73 Take 24 Pigeons of the largest bone 12 of them & take the meat of the Other dosen as free from e skins & strings as you can cutting off with a knife & chop it small then shred a handfill of Lemmon tyme a handfull of Marjoram a little parcely a little Common time & a little winter Savory & put your herbs to yr meat of your pigeon then take pepper & salt & mace & nutmeg & season it to your tast then your boned pigeons & stuf them with your seasoned meat & for your piele take water and salt & whole peper season your water well & put the bones of all the pigeons into & let them boiol on the fire half an hour then put your stufed pigeons in & let them boil an hour an half them take them out & drain the & when your pigeons & pickle is Cold, put them together boil your pigeons in a linnen bag sewn up round that no scum may get to yr pigeons add Common apill to yr Stufing if you please you may keep them all winter till new pigeons. Come --
To brown Butter 74 Take half a pound of Butter brown it in a frying pan very brown you must melt the butter & boil it till it be very bown then put in half a handfull of flower and put it over the fire again & keep it stiring till it be brown take Care that it burns not too this browned butter does finely mingle yr Ingredients & gives yr stufd fish a high relish----
To joyn an earthen vessel 75 Take wase Rosin Brimston of each one ounce boil them together & stir them well then heat the peeces of earthen ware against yr fire & joyn stuff wth a feather ----
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To make sugar cakes 76 Take a pound of flower well dried a pound of sugar serced & a pound of butter, melted, mingle the butter and sugar together, first & beat them, till they looke whight, then take six egs & leave out three of the whights, beat them well and strain them into e sugar and butter, & when they are well mixt, put in your flower, a few carryway seeds & ith dryed sweets meats if you please & let them be well beaton ising them over with rose water & sugar bake them in tin pans _ _ _
Syllabub 77 Take a pint of sack & disolve halfe a pound of fine sugar in it a quart of Cream pour it into e sack holding it very high above e sacke & let 2 stir or beat yr sack & cream together with whisks & as fast as it riseth into a froth skim the froth into a syllabub pot & so beate it till it be all turned into afroth then let it stand 4 & 5 hours before you eat it & it will be so stife that you may cut it with a knife _ _ _
Cheescakes 78 Take 4 quarts of new milk set it with 3 spoonfuls of runnet when it is come whey it between two in a cheese cloth very dry not touching it with hands take a quarter of a pound of Almonds blanched beat them very fine in a stone morter with some rofe water then put r curd to them in e morter & beat them together a quarter of an hour then put in 2 pound loaves whit Bread grated a pound of butter one grated nutmegg, and 5 yolks & 4 whights of eggs, rofe water to yr tast so beat Them till they are well mingled if you woud have any plane rake out some of the Curd & put curence to e rest _ _ _ _
To make r Crust 79 Take a quarter of a peck of fine flower & put in a pound of butter & 2 whole egs wet it with cold water as stife as for a cake then mould it in small cakes roul them out & cut them to e size of a trenchor plat spread e curd, a pinch them in 4 cornors, then Bake them in a quiete oven half an houer put fire in e oven when you set your milk with yr rennet then goe in hand with e Crust _ _ _
80 To make a coller of Eele Take a large ele flaw it slit it down e belly take out e belly take out e bone spread it open, cut of the head & tale strew it with a little sweet marjoram shred fine take beaten peper mixt with salt & beaten cloves & nutmegs grated strew these as you did e marjoram & then role it up as you do coller of brawn then bind it about with bread tape hard & lofe & boil it in water [&] salt & a little wine vinegar with a blade of mace boil it till it is very tender then take it out of liquor & put in some anchovee.
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To make Scotch collops 81 Cut a leg of mutton into thin peeces with a little or no fat nor any of the sinewey part of it & then with a sharp penknife hack it on both sides then put it in a stew pan with Claret wine, a few sweet herbs bound up a whol [any] on a peece of lemon pill & a peece of nutmeg whole 2 anchoves in all these first pan boyl yr meat that you may have the grave then take it out & boil e rest stew in e mean time have ready a pint of [greaty] _ _ _ _
To Dress a Cods head 82 Take your Cods head & wash it clean, put him in a boiling kettle of water on a fish plate put to it a pint of vinegear a bunch of sweet herbs a handfull of salt when it it boiled enough take it up & lay it in e dish to drayn make yr sause of a pint of white wine a little whole pepper 2 anchove a lemmon sliced a blade of mace 20 great oysters a pint of shrimps let all those stue in a chafing Dish of coles till your anchove be disolved _ _ _ put to your sauce a pound and half of butter & beat it up thick & pour over e Cods head & stick e bones on e e head on every bone stick a srimp & an oyster garnish it w th Barberios & lemmons_ _
To make pancakes 83 Take a quart of cream put to it a grated nutmeg & some sugar beat 12 eggs leaving out [8 of ] e whights put to it a pint of flower [stir] them all very well together & melt half a pound of butters & put into it then set them by fire some 2 howers to rife. you must make them as thin as for wafers & fry them without liquor _ _ _
A cure for the Reumatism 84 Cows piss to be taken a pint at a time nine mornings together either in e month of may June or July, & leaving mornings between each taken this is a Certain cure for the rumatism & e palsey & most Distempers_ _ _ _ _
Custards 85 Take a quart of cream a pint of milk put a little nutmeg sliced a little sinnamond let it almost boil them take it ofe & let it stand till it's cold then beat 12 eggs leaving out half e whitghts mixt together with a glase of sack [eaten] it with sugar then, strain it harden yr Crust before you fill _ _ _ _
For ordinary Pye Crust 86 To one peck of flower take 2 lb of butter n make a hole in [of] middle of e flower & break e butter into it & mingle it with boiling water makeing it so stiffe as it will stand for pyes _ _ _ _
Clouted Cream 87 Take a quart of cream & a quart of milk & boil it & put it out in a bread Dish and let it stand till it be cold. _ _ _ _ _
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10 To make Puffe Payst 88 Take a quart of flower e yolks & whights of 2 eggs wet them with fair water, make it as stiff payst a lb of butter beat it with a rouling pin, roul your payst & spread yr butter upon e paste shake a little flower up upon it & att 4 or 5 times Rouling you will have spent your butter
For e Sting of a waspe being swallowed [down] yr Throat 89 A quarter of a pint of rosewater 3 spoonfull of white wine vinegar 3 spoonfull of live honoy half an ounce of [Medridcite ] take it together & gargle yr throat . .
To make the best Ink 90 Galls six ounces bruise them small & steep thom two days in a quart of dead wine either whight wine or Claret then put to 4 ounces of Green Copper as one ounce of alom, two = ounces of Gum Arabic, all several powdred stake it off for a week and keep it for your use, keep your Cotten from dust . . . . For Icing the Cake 91 beat the whights of 2 eggs with rosewater & double refined suger scifted beat all those in a morter make it so stiff as to spread with a knife lay it on when yr Cake is Cold. put yr Cake in a cool oven to harden yr icing let it not be so hot as to turn the Coulor if you make roles of sugar to make works on the top then add a little gum dragon steeped in rosewater to keep them shape and stick them on with the whight of an egg when the icing is dryed.
To Pickle hung beefe 92 Take 4 gallons of brine made of Bay salt as strong as it will bare an egg & put as much Wight salt as yr bigness of a walnut let your beef lye in it 3 weeks or a month you may take it out and let it lye draying one day;n put it up in yr Chimney as n dry beacon. A let it stay a week & when you boile lay some hay at the top and botom never boyle your brins again but every week put half a pint of salt when you put in a fresh peece of beef . . . .
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To make Syrup of Violetts 93 Take half a lb of Violet flowers bruised a little put to them a pint of spring water scalding hot steep them all night in an earthen pipping close covered the next day strain m into a galley pot & put there unto 2 lb of refind sugar finely powdered then disolve them in a Galley pot set in a seellatt over yr fire, but let it not boil, Rememb t all Syrrups but syrup of violet may be done in a silver bason over yr fire., -- -- -- -- -
To make Diet bread cakes 94 Take 8 eggs leave out 4 of the whights a lb of sugar a lb of flower a spoonfull or 2 of rosewater a few corriander seeds beat them one hour att least n butter your plates very thin, whereon then bake m Scrape n a little fine sugar on them when they go into yr oven if you will have them seed
A Green Puding 95 Take strawberry and violet leaves, time and sweet marjerum shred and strain them wth cream n take grated bread flower eggs [suet] nutmegs sugar a little rosewater & rapt it in a mut- ton roll & boyle it in a bag -- -- -- -- -- --
To Make Dammask Powder 96 s d Two pounds of orrifs -- -- -- -- -- -- -- -- -- -- 01--06 One pound of Rhodium -- -- -- -- -- -- -- -- -- 00--06 One ounce of lemmon pill -- -- -- -- -- -- -- 00--01 Three ounces of Cyperous -- -- -- -- -- -- -- -- 00--03 Three ounces of marjoram -- -- -- -- -- -- -- -- 00--02 One ounce of Calamus Aromasteus -- -- -- -- -- 00--01 Half an ounce of Cinnamon -- -- -- -- -- -- 00--04 Six ounces of Storax -- -- -- -- -- -- -- -- 03--00 Two ounces of beniamin -- -- -- -- -- -- -- 02--06 Six ounces Rose leaves -- -- -- -- -- -- -- 02 -- 06 Half a quarter of an ounce of a muske codd -- -- --01--06 Two ounces of cloves -- -- -- -- -- -- -- -- -- 01--08 14 01
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To make Rasberry Wine 97 Take 3 pints of iuyce of rasberryes & one pd of sugar put it into an earthen pan cover it close & set it coole & let it stand till michaelmas n take off e scum & run e iuyee = through a jelly bag n bottle it up and stop it close & keep it for your use .......
To preserve Walnuts Green 90 Take a quantity of walnuts put m into a linnen bag boile m in water shifting e water 14 or 15 times boil them till they be tender n take them out and pill them put m into cold water n to [a lb] of walnuts take [a lb] and half of sugar & a pint and half of water boil m a while in e surrup then take them out & afterwards if it need boil up e syrrup higher ....
To make Coller Beef 99 Take a piece of flanck beef, take out the bones, & grissels & the inner skin, then put in Pump water 3 hours then take it out & put in a broad earthen pann, & beat 2 ounces of salt peeter & mix it with as much other salt as you think will season it so let it ly a week in it, turn it oft before you rouls it up put it into pump water again 2 hours then spread it on a board then take some beaten cloves & mace> & nutmeg & pepper strew it all over the beef then mince e pill of a lemmon small & strew it all over them take sage & penirial & spinnage and a little time & hack it smal & strew it all over your beef roul it up & put it in your pot & put in pint of Clarret to it & little water & 2 whole onnions so cover it close with paste or paper & set it in e oven with houshold bread all night-- then when it is almost cold, drane the strings closer & rouls itclose in a cloth & ty both e end & so it by.....
To make Ruskes 100 Take 3 quartes of flower & 6 ounces of sugar & 6 ounce of butter & 6 eggs & a quarter of a pint of good new ale yeast & few carry way seeds then rull e butter in e flower then beat e egggs & e yeast very well to gether & put to them as much warm milk as will mix it in to a [lite] past then make it in to 4 or 5 cakes & set it in to a very quick oven about half an hour take it out and cut it into slices & lay it upon paper in e oven to dry put in e suger & e seeds in to e flower before you rull in the butter
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A Receit to Pot Beef Take the Buttock peece of young beefe take e inside that is tender & cut it in thin slices & put it in pump water as much as will cover it & some salt peeper let it soke in it twenty four houers, then take it out & drain it till all e water be run from it then season it with pepper & salt then put in a pot & cover it Close with past & put it in e oven with a batch of houshold bread when it is baked take it out of e pot & drain it whilst it is hot let is stand in a thinge shell vinge till all e liquor be drained from it then take some pounded sunnamond & cloves & mace & strew it over it, then beat it very fine in a marble morter whilst it is warm if you have it not at a conveniant time out of the oven to do it whilst it is hot you may let it stand & heat in the oven while you go to do it it must be beaten very fine & put in a venson pot close down & covered with some clarified Butter if find it be not seasoned enough with pepper and salt when you pound it you may add some more ----
Hartshorn Jelley x
Six ounces of hartshorn to 2 quarts of water & let it boil 4 or 5 houers till it will be a stif jelley straine it through a jelley bag & put to it e whights of 10 eggs well beaten as much salte as will lye on a 2d & duble refined sugar beaten to sweeten it to e taste & 10 or 12 spoonfuls of whight wine set it one fire put in e juce of four-large lemmons when e jelley is scalding hott & let it boyle till it looks thick and & Curds like a possit so as to diserne when you take it off a clear under e thick Curd then put into e jelley bag e rines of 2 lemmons & pour e hot Jelley on it e first glass or 2 which runes put into e bag agane if e hartstone is not good or you desire more wine add an ounce more hartstone as asnd as much renish wine & whights of 2 eggs & whight wine e hartstone may be put in a pitcher & so boiled in a pot of water
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A Cheese
To 8 quarts of new milk put 3 pints of cream boil cream & put it so hot to t new milk as it is when it comes from cow when it is come without breaking curd put it into cheese fat in wch there must be laid on wet cloth set on it a pound weight when all curd is in lay on another pound so let it stand an houer longer then put on another pound so let it stand an hour then turn it into a dry cloth & lay on a and half more then keep it turned in 2 dry cloths ten & times before night then salt it still turning it into cloths next day turn it 6 or 8 times again, then lay it on a cheese board turn it night & morning till its [very] dry so dry it up in cloathes
To Make Sugar Cakes
Take half a pound of double refined sugar scearced one of the finest flower dried mix them together then take a of new butter break it in as for past, then put in yolks of 4 eggs & work it together & roul it thin if you find it stick to rouling pin shake on more flower through a drdging box cut them out with a glass & lay them on pye plates are sifted over with flower prick them with a pin to keep them from blubing let not your oven be 2 hot a little fine a little time will bake them
Strong Mead
Take to a quart of e best virginis honey 4 qts of spring water put e water in e kettle by itself then set a stick & mark how high the water comes mark e stick & put in e honey & set it in e fire & let it boil skiming it veary well take to every quart of honey a pd of reasons of e sun wash & pick them put them in the kettles & let them boil till they are plump then take m out & let them drain in a Culender then put them in a bag press out all the juis in a press n put e juce into the Kettle boiling it till there be no more lickure then there was water at e first whitch you may so by your stick then put it into an open stand and cover it till it be cold then put it into your vessel set it in to your seler 6 weeks with e bung held open only lay a cloth so as it may have ayr, at 6 weeks end stop it up close it must stand 6 months for in less time it will not be clear then drain it off a sack barrel is e best to do it in
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Whight Marmelet of Quins
Take foure ripe quinses when new pulled of e tree & take some of them & cut them in quarters & take out e seeds & core then stamp them small in a stone morter & then strane them & let them stand in a pot to settle then take e fairest quinses & pears and core them & trough them in water & to every pd of quinses take a pint of Clear Juice & a pd of double refined sugar & boil them up as fast as you can & when you think it enough glas it
To make Oring Cakes
Take a of well coulered oringes cut them in halfs & take the meat clein out then boil e the Rines till the are tender & the bitterness out then dry them well in a cloth & beat m in a morter very fine then mingle it with e juices & meat of e Oring as you took out & add the Juces of one or too Lemm-[...] ons to it & before you take out all e seeds & skins of e oringis then take a pd of double refined sugar & boil it to sugar again and mix your pulp into it as you do for other Clear Cakes & let it scald on e fire till it lucks clear besure to keep it stiring all e while & not boil them put it into glasses or when it is almost cold it will drop into cakes & put them into your stove to drye
To Preserve Rasberys
Take e fairest rasberrys before they are too ripe & to a of Rasberys you must have a and quarter of sugar weat your sugar with a pint of water & boil it to a suyrup and scim it clear then set it to be cold before your Rasberry is put in then put them unto e surruyp & shake them all in them set them on a quick fire or let them boil as fast as they can till they are enough blowing e fire all e while not taking them off till they are [enough] as you may see by e falling of them you must scim they clear as they boil
How to make Pease Pottags
To a quart of pease have as much water as will boil them very soft wth onion stuck wth cloves sum whole pepper a bunch of sweet herbs, then strain it through a cullender & to 3 quarts of e liquor takes near a of butter & some milk & let them boil altogether some times till you ---
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think it thick et thick enough put in salt then have ready some spinaege & mints fried alittle in butter & some square pieces of whight bread fried till they are crisp put those in just before you dish them
To make Mead
Take 6 Gallons of spring water & a quarter of a of Cloves mace nutmegs altogether 3 sprigs of Rosemary e whights of 6 eggs verys well beaten mix all these together & let boil one part in 3 away skiming it very well then put in 6 of honey & let it boil so long as any skim enviseth then take it off and strain it into a stone can through a sive & cut one lemmon in slices into it & so e juce of another & half a of stoned reasons stir it often till it be cold & when it is cold put a pint of ale barm into it & stir it together & let it stand 4 or 5 days then bottle & to every bottle put 3 or 4 lumps of lose sugar so corke it
To make Lemmon Crame
Take e juce of 4 good Lemmons & a pint of spring water & half a of Duble refined sugar & have e whights of 5 new laid eggs beat your eggs very well with a spoon then mix your juces water & eggs in sugar well together & run it through a jelly bag into your juce servicing pan & set it over a gentel fire keeping it then scimd as it rises with your spoon when begins to jelly it is enough then glass it up you should steep sum of your lemmon pill in e water as will make it luck better & boil sum pill tender as you put into e glasses
To make a Tansey
To a pint of crame take 12 eggs keep out half e whights a pint of juce of spinnage with a little Tansey 2 spoonfulls of grated bread season it with nutmegs & sugar & a little salt to your tast & fry it with sweet butter or bake it in e oven
To make Almon Chis Cakes
Take half a pd of good Almons beat them very fine with a little rose water put to it e yolks of 6 eggs half a peny loaf grated 3 quarters of a pd of melted butter &
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And sugar to your taste mix them well together the Crust half a pd of butter a quarter of a pd of sugar the yolks of 3 eggs and as much flower as will make it up to roll them as you may know by cutting it with your knife t it will not stick
To make Oring Crame
Take e juce of nine oringes e yolks of 12 eggs boil your juce of oringes with as much sugar as will sweeten itt & strane it through a fine sive then beat your eggs very well with as much whight wine or varish as will look of an oring Couller then strain it into your juce all e while stiring & put it into yout glass you may if you like it better use Creme instead of wine
A seed Cake
Take 5 pd of butter wash it well in rose water work it well with your hands till it is as soft as Creme then put it into hald a peck of flower well dryed in an oven & 4 pd of sugar 5 ounces of Carraway seeds then beat 24 eggs taking out 10 of e whights work these altogether with your hands then set it by e fire to rise half an houer butter e houp & bake it 2 hours & a halfe
Plaster for an Ague
One peny worth of Olibanum; One peny worth of bolamonark One peny worth of venire turpretine; Compound those together into a plaster spread it upon leather & lay it to e wrists first rubing e inside of e wrists very well with salt let them ly on 14 days after they are well Coson Anthony Palmer Receit Lay it on 12 hours before e Ague comes
To make a Sack posset
Take a quart of Cream and boil it then take a pint of sack e yolks of 16 eggs well beaten mix your sack & eggs well together & sweeten them to your taste then set them over e fire till they begin to be thick then pouer your Crame into them & set it on e fire again & stir it about 9 times then take it of & cover it very close by fire & when it hasted a little strew siniment & sugar over it & so serve up
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To make a Carryway Cake Take 4 pds of flower a pint of new ale yeast a quart of cream boil it & let it stand till it be almost cold mix e Crame & yeast well together then make you cake & lay it in a colth, keeping it bye fire while e oven is heating when it is hot spread your paste - thin on a board & strew 3 pd of shugered carryways upon e paste then make your past cake as fast as you can & put it in a hoop & so bake it . . . .
Pipen Water Take 3 quarts of buttermilk a pd of reasons of e sun stone & beaten & a pd of beaten Almonds blanched & beaten 3 lemmon pound & sliced 10 peppers cord & pard & bit of Champher as big as e top of my thump still all these in a cold still & set your bottles in e same & this will eld 2 quarts . . . .
To make french Bread Take half a peck of flouer & a quart of ale yeast e whights of 4 eggs beat e eggs very well & put them to your flower & take 3 pints of milk & a pint of water & one ounce of salt then warm your milk & water as milk from e Cow & put your salt & yeast into it & make your doe put it in dishes & let it stand half e time e oven is a heating keeping it warm let your oven be very hot the brown is made this way only a quoart of raspings of e whight bread pounded & sifted put into it a quart of flower [leafe] out it must be rasped when it is hot . . . . .
To make Cracknales Take half a pd of loaf suger & as much flower both searced an ounce of butter rub it in your flower & sugar take e yolke of an egg & a little rose water & a fine [sesde] make all this in a stif past role them very thin there must be flower sarced in e roleing for they are apt to stick out them round with a gaging iorn e paper must be flowerd you bake them on put them in e oven wash them over with e yolk of an egg tins is much better to bak them on then paper
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To make Mrs Bennits Cake Take 3 pd & a half of flower 4 ounces of sugar & one peny worth of cloves & mace a little salt & if you please a little musk mix these together take one pd of sweet butter and one pint of e thickest crame & set them over e fire untill e butter be luke warme keeping them stiring e yolks of 8 eggs beaten with rose water & strane them into 3 quarter of a pint of ale yeast which being done put the crame & butter thereto but be carefull it be but only luke warm for fear of scalding e yeast & so mixed pour them into e flower then set it by e fire that it may rise then put thereto 3 pds & a half of Corrance being washed and dried & set upon Coles to be warm the mingle altogether pouer it upon 3 sheets of paper laid one upon another your oven being as hot as for man[she]t & let it stand a full hour in e oven & if you please ise it over with rose water & fine sugar & put it in e oven to dry . . . . .
To make e Lady Harves Lite Cake Take 2 pd of flower & dry it very well put to it a pd & half of currans a pd of lase sugar serced very fine 2 pd butter 6 eggs with 2 of e whights put in 2 spoonfuls of vinegar into your eggs whisk it up to a froth & put in a nutmeg a little sinnamont & mace you must plaits or pans redy butter a spoonfull & enough for one your butter & flower must be rubbed together . . . .
To make Clear Cakes of Gooseberrys Take your Gooseberrys & cut off e tops & stalks & put into as much water as you would have liquor & set it on a quick fire to boil as you do your jelley for pipens make it very strong of e Gooseberrys then strain it off through a flannell then have some Double refined sugar & wett it in waler set it boil to a Candey to every pd of sugar you must put to a pint of your Gooseberry liquor when your suger is boild to a Candy stiring it well on e fire till your
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Sugar is quite disolved but it must not boil then take it off e fire & put it into your clere cake glasses & get it into a stove for 3 days then turn them out of e glasses upon flalt glasses & set them into e stove till they are canedyd a top then warm the backside of your Glasses & slip them off on clean paper e canded side next e paper & put e paper, on a side till they are canded on e other side then put them up in papers so you may do Apricoks or any other sort of plums
Plum Cake
Take 7 pints of flower 6 pds of curans half a pd of fine sugar one ounce of mace 2 nutmegs put your spices & sugar through a hare sive takes 22 eggs half the whights 2 pd & half of butter one pint of crame put e cream & butter into a close pot & set e pot in a scelet of water over e fire till it be a little more than warm then beat your eggs well & put them into a pint of barm through a hare sive & then your cream & butter mix it well & set it to the fire to rise half an hour having your Curans washed pecked & dryed by e fire then have your [hupe butterd] & e oven hot mix in your curans & put it in e oven bake it near 2 hours . . . . .
To Pickle Cowcumbers
Take your large Cowcumbers before they are two ripe pare them & slise them as you doe for present eating only a little thicker to a dozen of cucumbers slise 20 more put them in a large: dish & strew & Gooddeal of salt upon them let them stand 24 hours then drane them as free from e liquor as you can then take 2 quarts of e best vinegar & boil it with pepper or what other spices you like till it comes to 3 pints let it stand till it is quite cold & then pour it upon e Cucumber & stop it close before e glasse or pot be very dry befor you put them in
Elder Wine . . . X Take 20 pd of Malage rasons pick rub & chop them then put them into a tub with 20 quarts of water let them stand 10 days stiring them twice a day then strane e liquor from them & put to it 9 pints of e juce of Elder and one of Damsons & 3 pd of load sugar, turn them into a barrel & let it stand
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3 or 4 months before you bottle it the vent hole of your barrel must not be stoped till it hath left making a noise e juice must be drawn by setting t frute in a jug in a kettle of water to boil & e liquor run through a hare sive & boiled & stand to be Cold before your put it on your reasons
To Make Lemmon Wine Take e parings of 10 or 12 lemmons & put them into 3 quarts of good brandy stop it so let them stand 8 days take out the pairings & put them into 3 quarts of boiling spring water then put e water clear to e brandy & put Juce of lemon to your taste one pd half of good suger Clarifed in sum of e water stain it altogether threw a piece of thick flannel & bottle it up . . . .
To Make Dutch Wafors A pound of flower 3 quarters of a pd of fine grated whight bread 8 eggs mix e bread to e eggs being well beaten then e flower warm 3 pints of new milk And put to it with a spoonfull of ale yest a pd of melted butter and what spice your please have a peece of butter in a clean ragg so rub e wafor Irone before you begin & after as a cushon when they are baked pour on melted butter if you please they must stand by e fire one hour or more before you bake them . . . . . .
Savory Bals
Take 2 pd of a leg of muton or pork 2 pd of beef [shuet] a handfull of sag a sprig of winter savory shred all very small season your meat with cloves mace pepper & salt then take a pint of oyster& marke hot in there one like let m be Cold then put all into a morter with e yolks of 4 eggs till e oysters are not seen then press them close into a pot & they will keep to fry at any time a week it is good to fry or bake in caty's
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Slice beef into your slueing pen to as much water is Covers it flower your best & stue it a good while
To make Chess Cakes . . . Take 3 pints of tender cheesecurds made of new milk pressed dry from whey put to it 12 yolks of eggs & 3 whights one pint of Crame a nutmeg & a little cinnamon half a pd of butter melted a little rose water or sack as much grated bread as will make it of a good thickness sweeten it as you think fit beat all these together & put it into your Crust a little while will bake them in a gentle oven some Currens if you please . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
To make a Thick Cheese Take e milk of 12 Cows & e nights cream of as many put it very hot together & more runnot then for ordinary cheess take out half e whay and put in as Much boiling water stur it about & then let it stand a while then take e whay from it & put it in the Cheese fat by a little at a time haveing two people ready to break it till it falls all to Crumbles crush it very well in e cheese fat till the whay is clean from it then break it up again & salt it a several times till e cheesefat is full let it two days and a night in e press Keep it two years before you eat it you may put in many golds stampt & straned when you put your Cheese together . . . . . . . . . . . . . . . . . .
Swallow Waler Take 40 or 50 swallows when they are just ready to fly out of e nest bruise them to pap in a morter feathers and all then add to them 2 ounces of Castorium beaten to powder & a pint of strong whight wine vinegar mix all very well together & put it into a still & distill it, you may draw from it a pint of very good water. Give e paitient one two or three spoonfulls sweetened with sugar this is good for e passion of e heart passion of e mother for a sudden sounding fits for e dead palsie for e Convulsions or any thing t proseeds from e head . . .
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To make mead Mrs Goodmans Way Take 10 gallons of spring water and put therein 10 pints of honey take 12 whights of Eggs beaten to froth & put to e water & honey stur it altogether then set it on e fire & let it boil half an hour stur least it burn too scum it very well then put in the pill of 2 leamons & one ounce of ginger sliced then boil it an hour longer stiring it constantly than take it off e fire & put it into a Clean tub & when it is Cold work it with a pint of good Ale barm as you do beer beat it in twice a day when it has stood 2 days in e tub put it in a Clean vessel & stop it Close let it stand a week before you bottle it & in 10 days after it will be fit to drink when it is bottled do not do e Corks hard down till 2 or 3 days after for it will erupt to fly if you do . . .
How To make Pomatum for e face Take half a pd of e whitest & best hogs suet you can get take off e skin from it then cut it very small than take a Clean napkin wet e napkin in water put your suet in it then take a rolling pin & beat it near half an hour then put it into e galley pot with water so do it twice in water then e third time take some whight wine & after e last boiling let it stand & settle then take it off with a spoon from e wine before it is cold & put it into a deep whight basen put in some spermacete a quarter of an ounce & some origne flower water & if you please a little oyl of Rhodium & so keep it continually beating till it is Cold
To make Goosberry Wine Take 5 pecks of Goosberrys full ripe bruise them well & put to them 4 gallons of water let m stand together 24 hours stirring m now & then after this strane m through a rycing sive next through a brown bread sive then put e liquor into any vessel open at top which hath a top and bottem put 3 spoonfulls of Ale barm into it stir it in & sprinkle sume wheat flower upon e top of it draw it off before e top breaks & to every gallon of liquor alow 3 pd of sugar but it into a barrel and let it stand till febuary & then bottle it . . . . . . . . .
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Lady Burtons Puding Take a pd of e best suet shred it as fine as posible take half a pd of reasons stone m and slit them in two take 6 eggs 4 spoon fulls of flower 4 spoonfull of sugar & sum nutmeg mix these together then flower e cloth mighty well & boil it in meat broth 8 or 9 hours if you divide it it two 4 hours will boil it
To make Ratifea Take 2 quarts of e best brandy & 300 of Apricot stones & dran of cinament & half a pd of white sugar candy beaten to fine powder [slice] in 2 or 3 Apricots brake e Apricot stones stones without bruising e curnels then put all these ingredients & brandy int a large glass bottle & let e bottle stand 5 or 6 weeks in e sun or any warm place then pour it all into a large bottle & let it stand to settle 5 or 6 days then pour it all into your clean bottle if it be not very fine strane it through a flannel
The Hartshorn Drink Take an ounce of burntt hartshorn put it into 3 pints of spring water & boil it leisurely till one pint be consumed then pour it on two ounces of hard sugar a stick or 2 of cinnamon & a sprig of rosemary balm mint or sage or any other herbs proper for your distemper season it with five or 6 spoonfulls of sack or Eepedemical water or cinnamon water or what other cordial water you like best . . . . . you may if you please add pi[u]rle or scutehonell or any cordial powder to it . . . .
To make pancakes Take a pint of very thick cream & 6 eggs very well beaten with e [freds] taken out half a porringer full of Melted butter a little salt sugar & nutmeg so much flower as will make it off e thickness of butter stir them well together & pour them into the pan thin & they will fry themselves without any thing else . . .
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To Preserve Whight Currens Take your curans & cut off e black tops & stone them to one pd of curans have a pd of Double refined sugar boil up your sugar with almost a pint of water to a surrup then put in your curans in a hare sive with some fair water it make them whighter just as you put them in your surrup then make them boil as fast as ever you can till they looke very clear have a quarter of pd of sugar beaten & sifted and strew in as you boil them & about a quarter of a pint of curran liquor to put in as will keep up the jelley let them boil quick till you see they will jelley then glase them up & keep a little of the jelley to put over them when they are cold.
To Preserve Red Currens Take to a pd of stoned curans 3 quarters of a pd of sugar wett your sugar with a pint of water & boil it & scum it then put put in your curans and boil them as fast as you can till they look clear then put in a pint of curan liquor & 3 quarters of a pd of sugar and boil them till it is a jelley if at first you boil a pd & half of sugar it is better when enough glase them up & scum some of e jelley to put over them when they are cold
To Preserve Cherryes Take the far[est] cherrys way them and stone them to every pd of cherrys take a pd of sugar & boil up your sugar with as much water as wet it to a sirrup scum it clean put your cherreys in and give them a good boil till they are tender then set them by for some time then boil m again till they are enough the second boiling put in a quarter of a pint of goosbarry licker to ever pd of cherrys which will jelley them and make them look of a fine color if they ar morallo cherrys you must put as sugar or goosberrey liquor if ordinary cherreys e whight of e cherry is enough for its liquor and all . . .
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To Preserve Goosberrys White Lady Whightmons Take Goosberrys when they are out e full bigness of & look clear pick e tops off then way to ever pd of Goosberrys 14 ounces of Double Refined Sugar n wet an ounce of e Sugar in half a pint of water & boil it to a syrrup & set it by e other 3 ounces beat & serce for to strew on e Goosberry as you boil m up then stone your Gooseberrys & fling m into a pan of water & when they are stoned set m on e fire till e skins will pill off them pill them and put m into your surrup as you pill m when all is in e surrup have on very quick fire & boil them as fast as you can taking them off & shaking them & strew in by [] e sifted sugar as cleres m when they look very clear they are enough then glas m out & warm e surrup Just to strane it through a sive & put in
To make Corant Wine Take for every 3 pd of fruit a pd of sugar & quart of water bruise e Corrants & steep m 24 hours in e water then let e Clear liquor run off through a hare sive to which add e Sugar then put it in a barrel. Close stoped & there remain fortnight or 3 weeks then bottle it & corke it well & 3 months you may drink it but it will keep a year; thus i make Goos- berry wine and Raspe wine...
To make Apricok Wine Take a pd & quater of Sugar 3 pints of fair water put these together over e fire & let m boil together take off e scum t rises put into e liquor 3 pd of Apricoks pared & stoned & let m Continue boiling till e Apricocks are tender then take them & remove e fire from e liquor you may boil a sprig of flowared clary in it if you please & when e liquor is thorow cold barrel it for a little time & then bottle it ......
To make Ginger Bread To 2 pd of Treacle take e yolks of 6 eggs & keep beating it together one hour then add to it half an ounce of powder of ginger powder of liquorish & anniseeds of each as much as will by on a shilling & hald an ounce of whole Carryway seeds beat this with e bread & eggs a quarter of an hour than make it stif enough with flower to make into Cakes bake it upon buttered papers as you do biskits.
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To Preserve Apricoks Take your apricoks before they go full ripe slite m in halfs then pare them make a syrrup with sugar to every pound of sugar put no more water than will just melt e sugar set it over e fire till it be melted keep it stiring & scrumed then take it & put in your Aprocoks with e flatt sides downward when your syrrup is almost Cold sit m over a very quick fire that they may boil very fast not [...] then take them off & let m stand till they are almost cold then turn the round sides down & put them over a quick fire again let them boil as fast as possible but a little while then take them off & let them stand as before then turn them and let them boil a little then take them off & put them as you can put half loves together take them clean from e syrrup & give your syrrup a little more boiling & so pour it upon your Apricoks let that stand in a room where fire is but not too near these must be done in a broad puter dish that will hold so many as you please to do at a time they must be done with e best sugar
A receit To Cure a Cough of the Lungs Too ounces of fox lungs in powder too ounces of alicompain roots in powder 4 ounces of whight Sugar Candy in powder six peny worth of lyquorish powder & grated nutmegs mix them together & take a spoonfull in [...] of bear & take every morning and fast an hour
To Make Almond Butter Take a quart of cream fore score Almonds blanched & beaten very small with a spoonfull of oringe flower water mix your Cream & Almonds together & set it over e fire & let them boil till it be as thick as Pap keeping it stiring all e while then take e yolks of 2 eggs well beaten mix your eggs & cream well together then take it off & set it by till you use it if it stand 10 days it if te beeter n take off e top & sweeten it to your taste so beat it up
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To Make Ginger Bread Take 2 pd of treacle e yolks of 6 eggs beaten then put e eggs & trecle together an hour & half then put into it too spoonfulls of ginger beaten & sifted & as manny carry way seeds as will ly on a crown peece beaten all together a little longer then put into as much flower as will make into a stif paste make it into cakes and bake it they will be baked in half or quarter of an hour you must butter e pan and prick e cakes
To Make Ice Cream Take 5 pd of ice 4 handfulls of baysalt 2 handsfull of salt peter take a quart of cream and sweeten it according to your taste with sugar beat your ice in little lumps then mix your ice & salt let it stands in a cold cellar 2 hours before you use it
A Receit For a Tansey To a pint of cream take 12 eggs keep out half e whights a pint of juce of spinage with a little tansey & 2 spoonfulls of bread crumbs or buisket crumbs if you have them season it with nutmeg & sugar & a little salt according as you please
To Make a Pays Soop Take green pays & put them into the water colde & when they are Almost boyled put in some spinnage & a little parcely & mint & sorrel & a few yong onions & marigold flowers y flowers must not be put in till they are almost enough one boil or 2 is enuf for them there must be whole pepper boiled in them & if you please a blade of mace & a clove or 2 when they are boiled enough put in some burnt butter & serve them up....
To Stew a Legg of Beef Take y legg of beef & cut it in good handsom pieces & break e bones then season it with pepper & saltn flower it over with e dreging box then fry it in some butter brown then take it & put it in e stue pan with as much water as will cover it put in an onion stuck with cloves a bunch of sweet herbs
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cover it close & let it stew leisurely till e grisels and all of it be very tender then put sippits in your dish and so serve it up .....
To Make Oringe Marmelet Take your oringes & cut them & squise out e juce then lay your pills in water shifting it 2 or 3 times then boil them tender & beat them in a Mortar to every pd of pulpe have a pd of sugar wet your sugar & boil it almost as high as a candy then put your pulpe in it & e juce of your oringes & squise in 2 or 3 lemmons to make it e quicker then boil it up a pase & when it looks clear it is enough
To Make e Portingal Short Cakes Take a pd of fine sugar sifted & pd of flower & a pd of butter beat your butter well with rose water & have e yolks of eight eggs & two whights beat these well together for an hour as you do biskots then have a pd of currans washed & dryed & put into them butter your pans & put it into bake if you will have them seed mix some fine sugar with rose water & do them over with a feather before they are put into e oven
To Make a Gransey Soupe boil a leg of beef to make your strong broth then let it stand till next day as you use it take as much of it as will fill your dish set it over e fire and put in some french bread & a good deal of gransey & season it to your taste & lett your bread and gransey be well boiled if you would have it rich put in pallets & sweet breads & fryed turnups & herbs & spinnage sallory & what else you like ...........
How to make e Crame Crust Take a quarte of flower & a pint of cream set e crame on e fire & when it is ready to boil put in some sugar to sweeten it take it off stiring it well together when it is almost cold beat 3 yolks of eggs into e crame & strain it into your flower & make it into a paste beat it well with e rolling pin & roll it out very thin it must be thick cream ....
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To pickle Walnuts
Take walnuts before they begin to be hard lay them in steep 9 days in fair water shifting e water every day n scald m 5 times on this manner lay them in a broad saspan one by one Cover them with water & set them on e fire till they are ready to boil but be sure they do not boil then put e water away & put fresh to them having done this 5 times pickle them up thus lay a layer of walnuts & strew salt on them & then a layer of dill then a layer of walnuts & do so till your pot is full then cover them with your pickle which must be made [thereas] boil water & salt till it will bear an egg then put 2 quarts of vinegar to a pint & half of water. . . . . always put a bodkin through e walnuts as are not paired to let e bitterness out . . . . .
How to make e wright french biskets
Take a pd of sugar a pd of flower & 9 eggs then whisk the whights all up to froth n put in eight of e yolks & beat e eggs & sugar very well first then beat in e flower & when they are beat enough put them in paper Coffins they must be put on a wier or something t e bottom may not stick to e oven to burn them e paper must be flowerd [&] e biskets sugar done over m when they go in e oven & eggs must have Ambergraise or what you like in them to perfume them
Black Cherry Water
Take 3 pd of black Cherrys pick off e stalks & bruise them t you crack e stones cardius baume sweet marjorim & spearemint of each 2 large handfulls 3 pints of claret wine 4 nutmeggs & e like weight of Cinnamond beat e spice & bruise e herbs & put altogether let it stand 24 hours & then distill it in a cold still or limbeck
To fry Toste Take a loaf of wheight bread & cut it in slices like tosts then have some thick cream & e yolk of an egg & a spoonfull or 2 of sack & a little sugar beaten altogether & dip your toste well in it & fry m with some sweet butter then serve m up scrape sugar on m
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Cowcumbers like Mangos
Take e largest you can get scope out all e inside make as little a hole at one end as you can let your pickle be made wh 2 quarts of vinegar one Pint of Lime Juices half a pint of musterd a quarter of a pint of musterd seed bruised stepe your Cucumbers with 6 or 8 cloves of garleek 6 or 8 little slices of ginger & e bruised musterd seed put m into your pickle & in 16 days they will be ready e largest is best if Green
To make Cowslip Wine Lady Whitmors way
Take 9 gallons of water & 24 pd of sugar boil your water & Sugar very well for an hour haveing put into it e whights of 6 new lade eggs well beaten skim it s'constantly all e while it boils then have a bushel of cowslaps picked & bruised & put in a clean tub and pouer this licker to m & let it stand till near morning then strain e liquor from m & squise m dry then take e thickest ale yeast spread it upon tosts of brown bred tosted hard on both sides & set it to work when you put in 3 bottles of sack & one of rennish with e juce of 6 lemmonds & some of the pill n cover it & let it work 24 hours then strain it & put into a runlet fit for e quantity you make & when it hath stood 3 weeks or more in e runlet draw it into bottles you may put a little cup of fine loaf sugar into every bottle if you please cork it up close & after it hath stood a month you may drink it & will keep a year . . . . [men of]
A receit for e worms in Children
half an ounce of worm food bruised & steeped all night in white wine vinegar e next morning put to it A quarter of an ounce of runing treacle A quarter of an ounce of conserve of roses mix these well together & take e Quantity of a large nutmegg every morning for 9 mornings fasting an hour after eate no salt meat nor milk meates during the time of fasting
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To drie Beef
To a large fat rumpe take half a pd of petter salt rube e salt well in then take of whight salt & salt all very well & keep e brine up to it & let it lie in salt 3 weeks & then sow it up in a cloth & hang it up in e Chimney a high as you think convenient & then Boil it for your use it must boil 4 hours & put it into e watter could before e watter is heated - - - - -
To make yorke Gingerbread
Take a quarte of sack a pd and half of sugar boyl & skim it then put in 2 ounces of cinnamon 2 nutmegs & a dram of clovs & a dram of ginger all beat & serced, take a grain of Ambergrase & rub it with a little of yr sugar & mix it with e rest a quarter of a pd of sweet Almonds blanched & beat very fine with a spoo-nfull or 2 of rose water take of e hard purest of old Bread grated & dryed in an oven sift it trough a hare sive: & throw it in by little & little as your sack boils stiring it all e while then put in your Almonds & a little red seeds to coller when it is boild enough take it off e fire & stir it still it be cold enough to work like paste with r hands & print it you must dust your with cinnamon & sugar make not your prints too thick & it will dry sooner & eat better
To Pickle Walnuts Cousen Johnsons way
Take your walnuts and pick them full of Holes throw them into salt & water let them ly a week shifting them once or twice then make a pickle of vinegar with all sorts of spice if your vinegar is very sharp you must put water to it when your pickle doth boil throw them in & let m [simber] a little then take the walnuts out put m into a pot & pour in your pickle scalding hot upon m
Straw Cheese Take 3 quarts of new milk from e cow put a little runnet to it when it is come lay it into your straw strawner without breaking lay 2 or 3 pd waits on it let it stand 3 or 4 hours then turn it into a fresh drainer & so keep it often turning until e next morning then take off e waite & then salt it keep it in e Strainer a - - - week changing it twice a day for another week & n it will be fit to eate it must be dryed in a very warm place - - - -
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To Salt ham Lady Powels way
Take e leg of a fat hog cut out like a westfaly ham let it hang up 3 weeks till it begins to be mouldy then wash it very well in verges rubing it with your hand till all mouldy be off pour it away & wash it in fresh verges till it be very Clean rub it all over with salt peter make a hole in the brany part with a small knife & put in as much salt salt peter as will ly on a shilling rub it all over with salt & lay it in a tray turn it every day & wash it in e brine t run from it let it thus ly 3 weeks then hang it up to smoke in a Chimney where you burn wood or turf it may hang 3 months if e places be not two hot
To pickle Mushrooms
Take e Mushrooms Early in e Morning if buttons only wash m In water & salt if open take e outward skin off & then take e red inside out put m into 2 or 3 several waters n put m into a Kettle a posnet & put salt enough & season m with a little pepper beaten & let m boil themselvs till enough when boiled take m out & dry m & lay them on a Cloth or Table til Cold - - - - Take vinegar Salt peper cloves & mace beaten & boil it altogether
Sossiges
Take a fore line of pork cut off e skins take as much fat & lene as you want & chop m mighty fine together a handfull of sage & a little rosemary cut very smal season e meats with a little pepper salt & 2 nutmegs grated smal then put in the yolks of 3 eggs mix all well together & put m into your skins they ar good boiled or fryed let the water boil before you put m in - - - - - - - - - -
An Excelent Sear Cloth for Ague or Sore Take a pint of e best sallet oyl half a pd of red led finely beaten & serced 2 ounces of e best venus turpratine mingle all those together in a skillet set m over a soft fire Stiring it with a stick boil it till it turn black when a drop will slip off from a pewter dish it is enough then set it of
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from e fire & dip your clothes smoothing m out with 2 sticks as fast as you can t which you leave you may weting your hands wth cold water roul up for a salve
To Make Oring Cream
Take e juce of 7 oringes & put to it bettern a quorter of a pd of powder Sugar when it is boiled up run it through a sive when it is almost Cold have e yolks of 10 eggs beaten & put as much whight wine to m as make it a Coulor to your liking n mingle it with e oringe juce & set it over e fire till it is thick & stir it one way & not let it boil -- -- -- -- -- -- -- -- -- -- -- --
A receit for Damson Brandy
Take 10 gallons of brandy put into it a bushel of damsons A little bruised and ten pound of sugar an ounce of cinnamon one ounce of nutmegs and one ounce of cloves all bruised and let m stand six weeks in a vessel stiring it every day & then when it is fine bottle it off -- -- -- -- -- -- -- -- -- I think there is two much sugar by Almost half for this makes it very much too sweet
To dress Carps: when your Carps is handsomely boyled make this sau[c]e:
have e blood of your Carps sarced & put to it a quort of Clarret wine in a deep dish or pan and put in an- chovey clean picked from e bones some oysters liker if you have it a little bit of horse redish & a very little shall lot & a little hole pepper let all these stew together almost an hour as long as your carps are a boiling when it is anough beat yo yolk of an egg & a little thick butter together & stir it well in to thicken it up & if you please a little strong gravey n lay your dish handsomely with Sipits & dish up your Carps you should sqause a leamon or an oring into your sause & put in some salt & garnish your dish with the rasping of bread sifted finely over the Sides & fry some sipit crisp with sweet butter if you have the body of a lobster to put into your sause
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A Pomatum to cool any heat
Take fresh boars graise & put it into a silver dish & set t over a skellet of boiling water til it melt n pour t which runs out into a skillet bason of scalding water & beat it so long therein with a spoon untill e water be cold then pour away t water & put on more hot water & do as before & this do five or six times & last of all beat e same with 3 or 4 sponefull of red rose water & then put it up into a glased pot & with this anont e place affected tho oftener e better & never suffer the place to be dry the oyntment need not to be warmed & yo best applying of it is with a feather--------------
To preserve plums Green
Take the plums when full grone before e change coulor prick m all over with a bodkin puting m into fair water & so on e fire in a coper pan let m scald their very gently when they are tender take m off & let m stand half an hour heat m 2 or 3 times till they begin to green n take m out & put m in cold water so let them stand till next day n clarify e surrup & put your plums in boyl m gently scuming so turing m often when they are half preserved set m by till nex day n boil m again till they are clear---------
To Preserve Pipings
Take your golden pipings & cut m in halfs core and pair m putting m into fair water to keep couler n take their weight in sugar to 3 pd put a pint of piping water set it on e fire & let it boil with sugar n put in e pipings let m boil prity well & fast so that they do not break take m off & skim m clean & set it on again & let it boil till clear strain e surrup boyling it till it jelleys & squise in e juse of a lemon or two & some pealls so pour it on the pipens
To make rochdel cakes
To a pd of flower take a pd of butter rub it in your flower put a few carryway seeds one egg well beaten with 4 spoonfull of barm work m up to a paste roul it but as you make yo cake [lun] it up 3 coperd [mixt] corns & sugar together & so make this up they must be in a quick oven will be baked in a short time -- -- -- --
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A receit for e stich drink
A quorter of a handful of hearts ease a little garmender sweet marjorum a quorter of a hand full a leaf or 2 of feather fine strip it downwards a good handfull of reason of the son stoned A quarter of a pd of sigges 3 pints of milk 3 half pints of small ale half a pint of white wine make possit drink of them when take e cord off: n put all e ingredience into e possit & let it boil half an hour before you take it off put half a peny worth of red sanders into it n take it off & strain it fit for drinking slice half a nutmeg into a spoon with a little sugar take t before you drink your draught
To make knots with Almonds
Take a pd of Almonds lay m in water 2 or 3 days n blanch m & beat m in a mortor n take a pd of Double refined sugar beaten very fine & grind it with the almonds when they be ground very fine together put to m fennel seed Annis seeds coriander seeds of each half a spoonfull of gumndragon t hath been laid in water a day muske & ambergrase of each as much as half a peace & e white of an egg well beaten min gle all these well together & put into a dish & set it on a soft fire & their let it stand til it will worke like very limber paste then take it off the fire & then let it stand till it be cold n beate it with a rouling pin n take a little sugar & sarch it through fine lawn to make up your paste with n roul it into small long rouls and cast it into knots and lay them upon paper oyled with oyl of Almonds n set m into e oven upon pie plates e oven must be no hotter n for bisket bread & as soon as == they are well risen take m out and set m in a plate t will keep them dry ----
To Candy Angilecoe
Take e stalks and slit m upe side & put m in water & let m boil till tender then pill m n take there waite in sugar to a pd of sugar 3 quarters of a pint of water put in your sugar let it boil a prity while & scum it clean then put in some ... Angellice & let it boil till candy height stir it till it almost cold n take e stalks & either twist m or lay m flat
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How to Fatt a calf or lamb
put your calf in a little sty or place wher it may not have much room & e bottom of e place must be boarded a foot from e groundt e wet may soke from m t they may ly dry & put to m fresh straw 3 times a week & let m have great lumps of cholke always ly by them & suckel m twice a day their full suck & let m have before they suck sconstantly a good spoonfull of scrape Chalke put down ther throught but they must be above a week old before they have scrape Chalke if you keep m to the very large & old they must have some grown -=- malk stand always by m & if you find they do not suck well their chap must be rubed with salt; thy lambs are keep up so & suckled four times a day and have always by growned malk mingle with chalk & white pease & they have oates put in rack and [thirch] like hay for horses as you kill off your lambs you may suckel your forward lambs with their yoes for e more milk they have the better some lambs will suck 4 or 5 yoes you have m if your yoes want suckle their nursery you must rub e other lamb e skin of it own own lamb ----
Elder Wine
Put 20 pd of e best Maligoe reasons picked & choped & rubed but not washed into 5 gallons of water let m stand 10 days n stranee liquor through a hair sive have in redyness 6 pints of juce of Elder berrys boyled in a [sug] put into a little kettle of water like Currens of Jelley & when it is cold put it into e --- liquor stir it well together & put it into a vessell & let it stand in a warm place 6 weeks or 2 month then bottle it 3 weeks at least before you drink itt it will keep in bottles alle year in a cool seller when you put it into e vessel you must put yor 6 pd of sugar into it ------
To Wash Gloves
Take your gloves and lay m on a board & wash m with e yolk & hot water with a hard brush & when all e dirt is off hang m out to dry & when dry put m out & rub m with whight led & water & put m to dry again & n pull them out Again & wash m withe whight of an egg a goume dragon & oring flower water to give m a glose with a feather ---
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A drink for yo Sciatica or any pain in yo limbs & good against e scurvy
Take e Green tops of pine & firr trees, of each six handfulls of dryed bay leaves 3 handfulls one whole lemmon sliced an ounce of liquorish scraped & sliced half a pd of reasons stoned half a pint of sows by some cald cheese logs shred e pine a firr & put m all in a bag of boylter & hang it in 6 gallons of ale as soon as it hath done working stop it up - - - in five or 6 days it is fit to drink take a good draught 3 times a day or if you like it drink no other drink - - - -
To make e fine Ishew salfe Take a pd of venus turpretins & beat with [d a] mash rose water till it is white n take half a pd of virgens wax & melt m together & when they are well mingled together in e heating take fine holland or paper & dip in & when they are cold rub m with a slick stone & keep m for your use - - - - - - - - - - - - - - -
To make whight Almond Ginger bread
Take a pd of Jordon Almonds blanch m in boiling water imediately after you have put into that water as you blanch m out of it put m into cold water there let them ly a quarter of an hour n take m out of e water & pick m clean from any rotten ones drying m very well in a course clean cloth put m into a marble morter & pound m with 2 or 3 spoonfulls of rose water which must be put in as soon as soon as you have crushed m they must be often stired with a spoon while they are in pouning & they must be pounded till they are as fine t you cannot disern any coursness of e Almonds in them be carefull to keep m from oyling when they are very finely pounded take m out of e morter having ready a pd or more of Double refined sugar very fine serced where in you must put in 3 or 4 granes of Ambergreese small pounded mix with a knife your Almonds and sugar together
f. 24v
makeing it prity stif with yo sugar then roul it out thin with a little rouling pin upon whight papper So print it putting a little sugar upon the tops and botoms to keep it from sticking to yo prints pair it strait round & put it on pritty distance from the fire till it be something dry in a day & a nights time or else it will be ready to eat or it will keep moyst 3 weeks or a month
To make e Green oyntment
Take of mallows ground fill Lavinder cotton brich leaves chickenweed comfry parcely sage bay bay leaves Rice balm Plantum sorell wild brioney brittany wound wort Cardus succory marioram lung wort camimitt Adders tong ox eye ana [...] i manip : Chop the herbs small & beate m in a morter : Then take rosen lib: i : Frankincence lib i 1/2 melt m & put m in hogs graise lib 4 may butter clarified in e sun lib 9 oyle olive 1 quart Turpretine lib: i : verdigreese 1/8 lib when all those are melted put in the herbs to boiul 9/8 hour well stirred. take it off & stir it [1/4] after when cold put it into pots close covered & set m in a horse dunghill 21 days a yard deep then take all out & set it on e fire to boil a wamble or 2 strain it & put to it half a lib of oyl of spike Apply it well warmed & chafed in with or gentle hand It healeth all aches proceeding from cold causes : Shrunk Sinews : stranes in man & beast : It will keep good 40 years it is to be made in May onely -- -- -- -- -- --
To make pupy Dog water
Take 4 pupeys when 7 days old flea m & slit m in two n put then guts & all into a quart of new milk let m stepe one nightn put to m a quarte of Garden snalss without shels 3 lemons slit without e pill 2 handfulls of bene flowers 4 book of leaf gold strewed amongst it put all those together in a cold still & distill it very sofley n set your bottles in e sun & strane it through a fine cloth every day for e space of a quarter of a year n dip a cloth and wash every other day if yo fase be able to bare it e pupyes is best steeped in whigh wine -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- --
f. 25r
To make pupye Dog water
Take a black pupy dog & kill him & [flea] him take out all the filth out of him with a dry cloth beat him all to peeces with a rouling pin upon a clean table put it to stepe in a quarte of whight wine all night in moring still it in a cold still & keep it for your use
How to make mackerooms
Take 1 of Almonds & blanch beat very fine putting rose water to to keep from oyling put 1 of sugar [..] it [sifted] very fine to your Almonds & mix very well together take whites of 5 or 6 eggs & whisk it to a froth if you would have them perfumed you may put your perfume in eggs & so mix it with suger & almonds lay upon wafer bredds & bake upon wires in a quick oven with stock down but befor you put into oven sift some fine sugar over for Icing
How to make marchpins
Take 1 of blanched Almonds & beat with ten 10 ounces of lose sugar & put in a little rose water or else it will beoyl it must be beat very stif take a little flower & work in your past [doul] it out thin & cut it out in what form you please raise up on one side & pinch then lay upon wafer breds & Ice with fine lose sugar & rose water mixt together & strow some little white biskets upon Iceing bake with a moderate heate
An apprazed good drink for opening of the liver for a ked face and for any Obstructions
f. 25v
Take 6 gallons of good hearty Ale have in readyness to put into a peck of yellow [.ockroots] 2 good handfulls of succory roots & a good handfull of common sorrel roots Wash & wipe roots but scrape not for vertue lies in rinde then slit & take out pith: Hang in Ale when it is new tunned in a net & let them work together at end of 4 days drink a good draught of a bout a pint in morning Fasting after till Noon; & drink another about four a clock in after noon: ... This is also Aproved for both stone is [Jaucide]
Surrup of [Rue]
Take a of Rue Ready picked a quart of white wine vinegar & when it boils put rue in & stive it up close & let it stand all night on warm embers strane it & to a pint of juce put a of powder sugar & boil it to a surrup give to a child one spoonfull to a grone body 2 in a glass of white wine fasting in a morning for 7 days together fasting an hour after
To preseve Quinses
Take some pipens pair & slise into fair water & let boil till they be tender water will jelley let your Quinces be boiled whole not pared nor cored till they be tender boiled pare & slise & put a of Quinces to half a pint of pipen Jelley & let ly in pipen water till sugar is boiled to a Candy height to a & quarter of Double refined sugar you may put a of Quinces when your sugar is ready you may put in your Quinces and Jelley & let it boil as fast as you Can uncovered & when you see it is enough put it in your glasses if you would have it not smooth marmelede put in less pipen Jelley & slice not quinces
Take a A thrush in Mouth
Take a new laid egg & take top of shell off & pour out all egg out of it take 2 handfull of red sage & bruise it in a marbel mortar & strain Joys into egg shell set it in hot embers & let it simber but not boil & take off scum as long as any rises
f. 26r
Then put in half a spoonful of live honey & as much roack alone as the bigness of a [pay] stir all this well together take little stick and ty a fine rag at one end & rub childs mouth often with this water & change rag often
For The Colick
Take 2 quarts of milk & turn it in to Posset drink then take a handfull of Cammemill, a Spoonfull of black peper pounded, a nutmeg grated, 2 Spoonfulls of Juneper berys brused, boyle them in the posset drink till the goodness be out, then strane it & drink halfe apint morning & night as Long as it Last
To Make Riason Wine
Take 2 of rasons of the Son [,] Stone them [,] into & put them into a great mouthed glasse & put to them the iuce of one Lemon, & one sliced, & one of white Shuger; then take 3 gallons of Spring watter boyle it halfe an hour, & put it to the reasons as hot as you can sturing it very well together & stop it close so let it stand 2 days sturing it 2 or 3 tims then stane it through a Jelly bag into an erthen pot; Let it run as Long as it will out squesing, then bottell it; it will be redy to drink in 3 weeks [,] in the boteling it you may put in amber greas or musk, after you have taken out this Liquor you may put to the reasons a gallon of boyled watter & halfe a of shuger; & a Lemmon & on sliced will make a smaller Licker but will not keep so Long
To Make Couslepe Wine Sister Palmers way
Take eight gallons of Spring watter, & sixteen pounds of dry white shuger; boyle them together at least one houre scum it clean, & let it stand till it is bloodwarme, put two bushels of pickt cousleps in to barell; & porer the watter & shuger on ad to this proportion twelve or fourteen spoonfuls of ale yest & stur it well together & cover it a cloath, the next day squese in the iuse of sixteen lemonds pare ofe the rinesof 8 of them & put them in Likeways, then let it stand ...... close stopt 3 weeks or a month, then draw it into bottels,
f. 26v
To take out the fier our of any Burn or scald by Goody Clapole
Take sum of the curd out of an old [Cauls] bag, & as much Sope; & as much [unane], & salet oyle; & a Littell salt beat it in a morter tell its like a poltis, & aply it to the place where ever its scalded or burned, & dress it twice this to take the fier out
To Make the yallow salve salve to aply to the sore afferwards ————— by goodly Clapole
Take an ounce of bee wax; an oune of rosin, melt thees together; then put in aquarter of apint of salet [ofe] & give them aboyr together, & power them into a [gallipot] dress the sore this twice aday & when it hath well roted, beat white lead & oyle together & a fither lick the plasters over befor you put them one; this salve Likeways is good for any sore,
To Make the Green ointment for any sores ether in Christans or cattell by goody Clapol
Take apound of May butter halfe apound of rosen an oune of yallow bee wax ahandfull of cabidg leves a handfull of planter a handfull of house Leek halfe a pint of salet oyle stamp & strane the Leves & put the iuce to the rest of the thing [.......] all thees on the fier together then take it ofe & stur it till its allmost cold, then beat anounce of good vardy greace & put it in & stur it well & give it agentell warme over the fier & put it in a pot for use
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To Make the white ontment to stop any runing Sore or [humer] by Goody Clapole
Take an ounce of white lead finey beat, the third part of an ounce of crow stone finely beaten & [serced] & as much burnt allam & mix it salet oyle.
To Cure the Pilles
Take hogs Lard ridy rendred, & powder of white dryed dogs [turd] & beat it very well together, & anoint the place greved, & finger put some up it the [ar.] inward
to Cure an Extream Luceness
Take an ounce of consarve of Red Roses & boyle it in halfe a pint of new Milk & drink it up
To Cure flading or to keep one from misscaring
Take as much powder of bolalmaneck as will Lye one a shiling three tims aday in ether new milk or claret & water burnt oke buds & sage, or oke bud watter this I have taken & given good sucksess.
an other for flux of blood any way
power boyling watter one red Rose leves dryed, & Let it stand a Littell to infuse, then drop in to it halfe apint; 6 or 7 drops of spirit of vittrell & drink it or Juce of lemmon
for flluding by Mrs Brook
Take apint of Planting watter disteled in [aworm] set it over the fier firement & clovs let it boyl till very strong & colored the spice then put in [....] of claret & boye it agen then put on [...] refine shuger to [...] [tast] & boye it very well agen very well when cold bottel itt up & take a tea cup 3 or 4 time a day as you [..] [...] for other warm or cold as you [.....] it must be the round [plan.ing] this [....] [mod....y] [&] [......] [&] [...] [.] [....]
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An other of the same in Lying in
Take [consarve] of Alhermis without perfume the bigness of an nutmeg in a draught of [C.d.e] onse a day
to Cure vapers & for After pans & to [promrte] crases in Lying in take consarve of stinking [or...] in penny roylall watter or cadle the bigness of a nutmeg
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To Make salve for a sore brest by Mrs Bartten is good for any cut or Sore or Swelling
Take Rosin frankinsence Burgundy Pick each halfe a pound stone Pitch three quarters of a pound Bees wax two pinnyworth mastick & [verus] Turpintine of each three pennyworth, furst shave the wax thin then set it one the fier break the Rosen small & put it in the pan the beeswax sturing it som tims then put in the frankensence being beaten & the Burgundy Pitch then the stone pitch & mastick beaten to powder, when the are melted put in the venusturpintine & fore sponefulls of sallet oyle, then put Pan one the fier agen let it have three boylings sturing it well together, then power it into cold watter; anointt hands Butter & make it up into Rols or Balls
The Virtue of the Plaster
it cures any sore Brest it cureable it will a swage the swelling & pane & break the sore it so tare gon that it will not be healed without Breaking, when it is broke it will heale it without tents, take a pice of sheeps Lether as much as will cover the breast all over tho it be sore but on one side, cut a hole for the nipple then spred it all over salve, then anoint the brest all over with butter if it be not broken, then Lay the plaster all over the brest you may Let it Ly on a week without sturing it ofe, but if it be Broken take it ofe every day & wipe the plaster & breast clean from the matter; then warme it & Lay it one agen, if it runs much it is best to have anew plaster every day two or three days a woman as givs suck may use this plaster without danger of her child
for To stop an extream [L.ssness]
make a glister of nothing but starch, as you make it to starch cloths only somthing thiner, & give on or more as you see ocasion
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A drink for The Rickets
Take 2 ounces of the Roots of male fern one oune of Juery & of Tameris, hartsstong Egremony & Liverwort of each a handfull wash the roots & slice them pick the erbs clean & boyle them halfe a pound of currance in 2 quarts of runing watter tell halfe be consumed, then strance it & Let it stand to settle till cold, then power the clear from the setlings & ade to it the Like quantity of mild ale, put in into pint bottle cork then cloce & Let the child take no other drink, if the child have a stopedg at the stomack boyle it it some hore hound Lickrish & anny seeds
a very good Resipt to Make wigs & Caks [.had] att London
Take 3 of flower & one of butter rub the buter & flower very well together; a of shuger beaten & dryed, an ounce of ginger beaten & sifted, Anounce of carreway seeds, A pint of ale Est, a of new milk warm, mix all thees Lightly to gither & make them into wigs & set them half an hower befor the fier to rise, the must be baked in a quick oven, a short a Little time will bake them, if you would make caks putt in curance in stid of seeds washed & well dryed,
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To [Jugg] Pigeons Mr. Clatons way
seson them as for Baking a bit of butter in each pigon, put a of a pint of watter at the bottom of Jugg the giblets of the pigins, when halfe the pigons are in put in an ounen or 2, a bunch of sweet erbs then put in the other halfe of pigons & put som butter on the top of them, tye the Jug colse & set it in a kettle of boyling watter, but let not the watter boyle over over into the Jug theese will take 3 [more] hours [..ing], then put pigons out of Jugg, takefrom the Licker & seam what butter you can ofe it; & put [] Liquer into a sasepan & thicken it a Litle; then power it on pigons in a dish, & Lay som sprouts boyld grane or spinedg, & som slices of bacon fryd browne [....] the dish, & upon them, you may put mushroms or sliced [Boucombers] or a little vineger into the [Licke.]
To Make balme wine Mrs [Clatons] way
Take 2 Gallons of spring watter 4 of shuger let them boyle together an hour or more & skim it Cleane then take 17 whits of eggs betten & put in & let it boyle halfe an houre after & skim it cleane; then put it into a tub to cool as you doe [w.rt] & when it is cool [wo.h] it a Little barme as Long as you pleas then take 2 of the tops & Leves of Balme a Little [b...d] a Lemon pard & cut or of reasons of the son & put them into [.e..ell] fast then put in wort; stop it close for 12 days & when its fine bottle it in [.ix] weeks time it will be fitt to drink when [...] bottle it putt a Lump of Luse shuger in every bottle
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For The Green Sickness
Take on penny worth of anny seeds, on penny worth of steele powder, a quarter of a of Curance, beat it together & make it into pills, & take 3 the furst morning fasting, & 5 the Last thing at night, & 7 next morning [so] increase 2 every time tell its all taken,
To Make Ginger Bred Mrs Clatons way
Take 2 quarts of flower; & halfe a of butter, rub the butter & flower well togethe, on of Treakle on of shuger on ounce of Ginger on ounce of carriway seeds, on Spoonefull of yest & 2 Eggs mixe them well together & Lay it out to bake, [.thi.k] a Littell of the ginger may be Left out
a Dyat Drink for [Barssinness]
Take sheppards purss, knot grass planton Clary, [Bucdir] Broome, Roots of Camock or rest harrow, & roots of Comfery & solomans seale of cach 2 or 3 handfuls cut all very small & boyle in 3 gallons of the best wort & make a dyat drink, & give the child 3 or 4 mims a day
Mrs Caves Lemon Puding
Take Rinds of 2 Lemons paired thick boyle them in 3 or 4 several waters tell they are very tender then beat them in a Morter to mash blanch half a pound of Jordon Almonds & beat them very fine with a Spoonfull or 2 of Oringflower water then take half a pound of Lefe suger beat & sifted take 8 eggs but half whites beat them very well then melt 3 quarters of a pound of Butter & mix all these well together put it in a dish with puf past about it and let it stand in oven half an houer
Avery good [Power] for [Bursress]
take the roots of solaman scale Y Comfery of each a handful the levs of Clary knotgrass polepody of the oke of each a handful dry all in an oven & reduce to fine powdr, then ade to it asmuch powdr of Liqurish & [..y] seeds
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To prevent Miscareing by Mrs Coten aproved
Halfe apint of Damask rose watter halfe an ounce of Clover sweten to tast, [Lose] Shuger; Let it stand over agentell fier, tell it is boyled halfe away, then drink it warme, & oynt belly & back at the same time & Likeways three mornings & nights after oyle of mastick
to prevent fluding
Boyle gold in Clarret; & take a cup 2 or 3 time a day as ocasion is,
To cure an extream Luseness
boye Tomentell roots in claret or claret & watter & give a tea cup at atime as oft as there is ocasion,
For The Stone
take as much of the hard rose of red hering, as will by on a shiling dryed in an oven to power, morning & night drinking whitewine posit drink, or warme ale after it;
for to Cure atetter or ring worm
Beat oye vinegar & Chalk finely scraped to an ontment & Lay it on a fether 3 or 4 times a day ———— or take new made mustord is made only watter & Lay it on 2 or 3 times a day or Barme freeantly aplyed never fales
For a Perll in the Eye or pin or Web
Take Hemlock selindine & bay salt; stamped together, & bind on to the Contrary Rist renewing it when dry you must not put so much salindine as hemlock by halfe
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To Make Rasbery N[illegible]
Take to five quarters of Rasbarys a galand of spreng watter as when the watter is boyled as Cold put it to the Rasbarys in an Erthen pan and let it stand twelf houres then cruch it down gentley and let it stand twelft houers more then let them draine thron a hair sive gently tell it be [illegible] thron then put it in a vessil and to a galand of wiader wine put 3 Pound of lofe suger and be sure the Vessell be full it well work like new ale when it has stoode a fortnight or 3 weakes to Refine bottle it with a lump of lofe. suger in Each bottle it well make it work the better.
An ointment good to heale any sore by Mrs. Claton Lake aqa.[illegible] of-and-of hogs lard to halfe an ounce of white lead, simber them together, then oynt the part; & Sprd it on whit righting paper thin, as aply it to the part.
A poltis of [illegible] by Mrs Claton good to away any feeling in lying inn or any othrs
Take a pint of thick Cream, a handful of red rose leves a Little handful of the inner bark of elder or the leves a Little Turh[illegible], boyl all together; then put in dears or matt on fact. the bignes of hen egg, & thicken it. ro[?] the flower of oatmeal, let it boyle till it turn round like atansy, lay it on a peece of a bloder, or lining cloth & a ply it warm.
A Poltis of [illegible] Curd good to a [?]ag pane. or feeling by Mrs. Claton
Take a pint of Skim Milk, & boyl bammamell[?] in it & then turn it nth. Small beer & apply the curd warm to the place.
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[Tarts] lady Burtins way
A quart of the Best flower & halfe a of Butter, rubd into the flower, the white of one egg, make it up cold watter quick role it out very thin, & handle it as Little as posible, Lay in one row of frut, & one good sponfull of duble refine shuger; when the are made wash them over melted butter & serce some fine shuger over them back them in a very quick, oven & dont put up the stons; as soone as the begin to coler the are enough, the chefe art is to make them extreamly thin & to shine atop
To Make a savory Puding
take as much brown bread as you can hold at twice in both hands, one spoonfull of flower half a of Beef suet sred small one Nutmeg 5 eggs 3 whits with as much milk as will temper it if you will have it sweet put in half a of Currans & a spoonfull of shuger tye it up in a Cloath & boyle it an houer & half
To stew a Beefs head
Take head & put it into a pott some whole pepar & salt one onion some sweet herbs a quarter of a pint of smooth Ale & as watter as will cov Cover it tye a paper over it & put it into the oven Brown bread it is cold take out all the fat & bones & Cut head into Large peices & stew it in its one Liquor & some gravie & so thicken it up have reddy some fryed bredd & some turnep diced to put in dish
To stew a hare
take hare & save all blood & take out intrails & wash & dry it a cloath cut it into handsome peices Butter stew pan & put it into pan blood & let it stew a quarter of an houer have reddy as much boyling watter as will cover it & put in an oynion stuck cloves some sweet herbs a peace of lane Backen Bacon a little smooth Ale cover it close & let it stew leaisurely for 3 hours till its very tender & Liquor allmost consumed thicken it up three quarters of a of Butter & put in a Little claret anchovie & Vinager to tast
For the Colick
take 2 quarts of milk & turn it into Posit drink take a handfull of Cammemill a spoonfull of black peper pounded & a nutmef grated 2 spoonfulls guneper berys brused boyle in Posit drink till good ness is out stran it & drink half a pint Moring & night as long as it lasts
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an Exelent Lambetive for a Cough
Take half an ounce of Lose shuger beat it very fine, on ounce of oye of sweet Almons, half an ounce of surup of [Couslops], half an ounce of sarop of madenhare, grind all this well together in marble morter & take a tea sponefull of it often
[....] good To Cleare the Blood by cousen Bennet
To three pints of watter, take 3 quarters of an ounce of Lignam Vitae & 30 or 40 stoned reasons, a stick of green Lickerish as big as fingur scrapd & sliced put all thees into a Jugg tyd down closs set it into a kettle of watter over fier for 6 howrs then stran it through asive & take a larg cup of it night & morning you may put duble quantity of reasons if you Like it
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a Receipt for a glister it is said to be in fallible in Collick
take one handfull of Cammomile flowers one ounce of linsed let it boyle a little gently in a pint of watter put in 4 balls of stone horse dung & half a pint of sack, stran ofe 3 quarters of a pint & disolve 2 yolke of Eggs & 2 spoonfulls of whit powdered shuger in it & give it as warm as do other glisters
To Make chesecaks
take new milk from Cow & when its Come ring it in cloth but not to hard rub it in a marble morter little salt & some Butter 8 yolks of Eggs & 2 whits a of Corrans one nut-meg some grated whit bred of hald a of beaten almonds huger to tast for Crust take as flower shuger as flower & kned it Cold watter butter some rose water & whits of Eggs & when the are well baked take out & power as much melted butter & rose watter or oring flower as it will contane & stren as much fine shuger over as will make a Canday set in oven butter & shuger may harden
The Best Past for tarts
take 2 handfulls of flower a little more bigness of a hen eggs rub butter & flower together till its in Crumbls like grated bread put in yolks of 2 Eggs & a litt-le cold watter work all up lightly as for caks roul it as thin as posabley for leads but not quit so thin for bottoms
The Best Puf Past
take a of flower half a of butter rub part of butter in flower & take an Egg & beat it a spoon put in as much watter as will make it a stif past & whisk it together & put it in role past & lay butter & shake [..] flower over it & lap it up & so do for or 5 tims & sole role it out [.] thin & beat it betwen Every time
to salt hams
take hams & hang them up 4 or 5 days to shorten then take 3 ounces of salt peeter beate-n very fine rub it well in let it lye 3 hours take comon salt dry it very well & salt it let it lye [10] days if open wether wash the salt ofe warm watter & dry back well a cloath & dry it wood smok & some dust
how to keep Kidney Beans all year for Boyling
Make a strong brine of salt and watter so much as will cover & run over sewett & when you use [hem] put in boyling watter & let boyle an houer at least presing down Close
How to Pickle Purslaine
Make a brine of salt & whay boyle it & let it stand till it is cold take Pursla-ine & put it thare in & run it over sewett & let it lye a month in Pickle before you use it
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&to Pickle Coliflowers
pool it in little sprigs power boyling watter & salt over it 3 or 4 severall days Make pickell of whit wine Vineger mace nutmeg ginger hole peper & salt & power pickell one scalding hott for severall times till thay are whit & crisp
an approved [.........] hes Cured grate dropsies Thick Chess
take new milk of 7 Cows & nights cream put into Chess tube then take a galon of scalding watter into milk put a handful of Maregold flowers pickt & brusd stran hot watter into milk & stir it well put in as much runnet as will Make it come hard cover it blankets & it is come hard lay cloaths in 2 stands take Curd up as thin as can fleting dish do not brake curd
A rule for boyeing Hams of Baken ether [West-tale] or Inglish
Way Hame & to every pound weight alow a of an howers Boyleing put baken on in Cold watter, if you would have the skin Black [lap] it in hay & put a handfull of wallnut leves, or alittle small sea Cole in the watter, you must recken the time when it begins to boyle & kepe it boyeing slowly not fast for that is apt to break the skin
To make viniger Mrs Jenwicks way
When you are Brining soon after you have begun to [Lake] on, take as many Gallons of the Grout as you in tend to make vineger, keep it from Hops & Boyling but put a Little Rarm to it before it [is] cold & let it stand in a Cann & work 4 ways beating it up every day, & after the furst day skimming off the Barm as it rises then tye it down close & Lay a weight upon it; & let it stand in a sunny Window or in some hot place till it is fit for use [it.] best to make it in hot weather
To Make Goosbery Vineger
Take the hulls you stran from makeing Goosbery wine & put to it warm watter or any old dead warm vineger or ale wort out hop & 2 of shuger & a Little barm & work it as the other & set in the son or any warm place
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Dr Colbach Precriptions for bleeding at the Mouth & Nose
take Japonion Earth Roch Alame Mastick fine dragons blood of each 2 Drams Conserve of reed roses fo 2 ouncis with the syrup of the same make them up into an Electuary & take the quantatie of one nutmegg of it every moring tasting & at 4 in the after noone & the last at night & drink a drafte of the tincture after it this and the Electuary must be taken for 3 weeks after bleeding
To make the Tincture
take dryed reed roses 6 drams Pomegranate flowers 2 drams put them in at Earthen pott & power uppon them boyling watter one quarte oyle of Viti Vitriol fifty drops & let them stand an houre & then strane it off & add to the straned Liquor reed Lisbon wine halfe a pint white shuger Candey 2 ouncis & keep it for use
Another Recept good to stop bleeding
take Comfery roots boyle them in Milke & some of the persons blood dryed before a fire & put into the Milke & taken is reekend good
To put the feet & legs in cold Bryne stops Bleeding imediatly
Take horne & scrape it & put it up the nose & bind som of the scraped horne a sixpence to the midle of the forehead the same horne as are used for Lanthorne is very good to stop bleeding
Let the pachent bled in a fier [shufell] & boyle it in the same shufell till its dry, then rub it to fine powder & [snit] it up the rose
[Cemmon] Clay mixed vineger & boun on [h..d] to the templs is good to stop bleeding, Likeway Dragons blood Beaten fine & Lint [.iped] in vineger & Loled in the dragons blood & put up the nose is good
Elder Water
tow Bushells of berrys Picked from the stalks & put as much water as will cover them & a good Peice of sower Leven & 2 quarts of barm mix well together & let work 7 or 8 days sturing them once a day, then distill it in a Limbeck [] make allmost a quart of water from a peck of berrys
to cure an Arsma or shortness of Breth
make tea of Lavender flowers & Put a little saforn into a fine rag & iust Culer it & sweeten it treakle & drink of it moring & noon & Night a tea dish at a time
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For the stone in the Blader or Kidnys
Take a handfull of Parcly roots 3 Pints of spring water & boyle it till it comes to half stran out the roots take a gallon of Ale wort without hop & put a little barme to it & sam of water by degrees & work it up as beare take an ounce of bay leves dryed to powder & an ounce of Burdock seeds dryed & powdered & put into the Cann when it hes don working & ill take of it as Common drink
Surop of Buckthorn
Take of Buckthorn berries, strain & set on the fire to Clarifie but let not boyle add one of shuger to a Pint of Syrrup in straining it [..] must observe to let it stand some time after & take off froth Power off Clear from settlings
For an Inflamend Blister that begins to mortify
Take dears sewit melt it in a spoon, & a Fether Anoint place morning & night puting a fine [Ra..] one Blisster
To Gove Ease & to prevent Cramp
Wind a Skein of deep Blew wosted abought place affected
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^[].To Make Confer Bennets Pease Soope 6 Take greene Peese & put them into yr watter Cold & when ye are alllmost boyled enough put in some hole peprs an ounin stuck wth a few clovs, & a blade of mace. then Laus som spinidg, & alittell parsly, & som sorill all shred prety[]all theese togeather in a littell butter[] browne; then put them into [] then[] in a sauspan over the fier & shake in[] as much flower as you thinks will[] of agcod thicknefs stur -Ing it till[]& then by degrees let an Other put the[] in, then, & give it a boyle .[] staring & so sarve them up. [] colops Suitr & : way [] the colone very thin beat. [] then try them browne in buttr, [] a bunch of sweet erbs [] in anchove, let them stew [] with oystrssweetbreads torsed [] & palets all cut in pefes [] colors of baken [] carp tench or other fish [] made of bete or mutten bons [] minced small som Clouk [] & half apint of claret [] lemond & som peolle boyled in [] of time an onnon stew all [] is anough strane it & when you [] up with good store of buttr[] [] them withsalt & vireg &Let in [] boyle them
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