Cookbook

Anonymous 18th-century manuscript cookbook and book of medical formulas. The medical formulas are drawn from several sources including the works of Richard Mead (1673-1754), a famous English medical practitioner of his day. Mead's cures for the bite of a mad dog are included. Also included is Joanna Stephens' (d. 1774) cure for the stone and gravel. This was first printed in 1739 and earned Stephens an award of £5,000 from the British Parliament. This occured despite the objections of many respected medical practitioners who believed the only cure for stones involved surgery. Parliament was convinced of the value of the medicine by David Hartley who published the testimonials of patients claiming to be cured by the formula. Hartley also conducted experiments proving the ability of the formula to reduce stones. The manuscript also contains a cure for heartburn attributed to Dr. Herman Boerhaave (1668-1738) the famous Dutch botanist, physician and medical instructor.

Also included are numerous recipes for foods and beverages some attributed to a Miss Bathurst and S. Bathurst, Mrs. Beck, Lady Englefield and others.

Volume 1

Page 1

A Cure for the Gout

Published by Thomas Sandford & Edward Ge
of Kilkenny in Irland

Half an ounce of the species of Hiera-Pic[ra]
& eight grains of Cochineal, both in fine
Powder; put both into a pint of the best
Red Port. Let it stand at least 24 Hours.
Shake the Bottle well & often during that time
but shake not the Bottle for three or four
Hours before you dram of any of the Tinc
-ture for use; Take of this half a quartern
to near a quartern according as you find
yr self strong or weak, you must Continue
taking this every second third or fourth
Day, till you take the whole Pint; & if yo[u]
find the Gout returns take another Pint

Page 2

as before, & so do to every fit.
This Tincture if taken in a fit of the
Gout, in a few Hours disolves all the
Particles in the Blood w^ch causes the
Pain, & if pursu'd as before directed
will in Time Work all out of the Blood
it likewise Caries of all new swellings
Soon & all old swellings in Time;
you may use Posset Drink with this as
with other Phisick yet if you take nothing
after it, it will work very well. the proper-
-est time of taking it is in the morning
fasting, or at night if you do not eat or
drink for four or five Hours before;
Continue in Bed till it Purges you down-
wards by stool wch will be in about

Page 3

Twelve Hours time; but if you have not
a stool in that time, take a large spoonful
more. if you have a the Rheumatism, or
Siatica take the Tincture as before, but in
a larger quantity. all people that take
this medicine are to have Speical Care
of not taking Cold, for it will cause many
to sweat greatly for a time; & if they
take Cold will be apt to be Griped, w^ch
if they are, a little mull'd Port wine or
a spoonfull of the Tincture, immediatly
eases them.

N.B. the Hierapicra must be made
according to Quincey's Dispensatory.

Page 4

Histerick Water

Take of the juice of Briony Roots two
Quarts, rue, & mugworth, of each two
Pints; Savin three handfulls, Penny vial
Leaves, Feverfew & Catmint two handfulls
Basil & dittany of Creke one handfull
& a half; Orange Peel four ounces;
Myrrh two ounces, Castor one ounce; &
spirits of wine eight Pints; the orange
Peel myrth & Castor must be 24 hours
infus'd in the spirits, then put them all into
an Alembick, & distill of 6 or 7 quarts;
N.B. you must put a sufficient quantity
of water with the ingredients, otherways
they would suck up all the spirits

Page 5

To Cure the bite of a Mad Dog
For a Man

Give him a vomit of six seven or eight
Grains of Turpeth Mineral made into
Bolus with Conserve of Hips, twenty fou[r]
Hours after this Give two Grains of Turpeth
Mineral, two of Camphire & ten of Lapis
Contrayerva going to bed, and this repeat
for two or three nights, or every other
Night, Mean time the Wound should be
rubbed with a Mercureal Ointment
Made of Turpentine Hoggs Land and
Quick Silver, about forty eight Hours
after the Last Dose of Turpeth the
Person should go every Morning or [torn]
Head in Cold Water two or three ti[mes]
till a day or two before the Next [torn]

Page 6

Full Moon; and then the Turpeth and
Camphire should be repeated for two or three
Nights, and then the Cold Bath again.
This method has never yet failed
N.B. any Apothecary will tell you the
porper dose for a Boy in proportion to
his Age.

The Method for a Dog is pretty Much the
same. A large Fox hound may take eighteen
Grains (A less from ten upwards/ in a piece
of Butter every day for three times or every
other Day, a Dog must be Bathed and it
must be repeated at the New and full Moons
it would be well to take the Dogs to an
uninfected Kennel, kept warm with Liquid
food. N.B. if the Dog is not Tapist I
would not give about sixteen Grains

Page 7

Doctor Mead's infallible Cure for
the Bite of a Mad Dog

Let the Patient be Blooded at the Arm
nine or ten ounces.:

Take the Herb Call'd Lichen Cinereus
Terrefivis, in English Ash Colour'd Gro
Liverwort, Clean'd, dry'd, & powder'd,
half an ounce.

of black Pepper powder'd two Drachms.
Mix these well together & divide the Powder
into four Doses, one of which must be

taken every Morning, fasting for four
Mornings successively, in half a pint
of Coros Milk, Warm, after these four
Doses are taken, the Patient must go
into the Cold Bath, or a Cold spring

Page 8

or River every Morning fasting,
for a Month, he must be dipt all
over, but not stay in (with his head above
Water) longer than half a Minute, if
the water be very Cold. after this
he Must go in three time a Week
for a fortnight longer.

N.B. The Lichen is a very Common
Herb & grows generally in Sandy, &
Barren soils, all over England, the
Right time to gather it is in the
Month of October or November.

R Mead

Page 9

M^rs Joanna Stephens's Medicine for the
Cure of the Stone & Gravell with a particular
account of her Method of preparing &
giving the same publish'd by Act of
Parliament

Her Medicines are a Powder, a Decoction &
Pills.

The Powder Consists of Egg shells &
Snails, both Calcine'd.

The Decoction is made by boiling some
Herbs (together with a Ball, which Consists
of Soap, Swines Cresses burnt to a blacking
and Honey) in Water

The Pills consist of snails Calcine'd, wild
Carrot Seeds, Burdock seeds, Ashen Keys,
Hips & Hawes, all burnt to a Blackness
Soap & Honey.

Page 10

The Powder is thus prepar'd:
Take Hens Egg shells well drain'd from the
Whites, dry &
Clean, Crush them Small with
the Hands, & fill a Crucible of the twelfth
Size (w^ch Contains nearly three Pints) with them
lightly: place it in the fire, & Cover it
with a Tile; then heap Coals over it, that
it may be in the Midst of a very strong
Clear Fire till the Egg shells be Calcined
to a Greyish White, & acquire an acrid
Salt Tast: this will take up eight hours
at least. After they are thus Calcined, put
them into a dry Clean Earthen Pan, w^ch
must not be above three parts full, that
there may be room for the swelling of
the Egg Shells in Slaking; let the Pan

Page 11

stand uncover'd in a dry Room for two--
Months & no longer. In this time, the Egg shells
will become of a Milder taste, & that part
w^ch is sufficiently Calcined will fall into
Powder of such a fineness as to pass through
A common Hair Sieve; w^ch is to be done-
Accordingly. In like Manner, take Garden
Snails with their shells, clean'd from the dirt,
fill a Crucible of the same size with them whole
Cover it, & place it in a Fire as before till
the snails have done smoaking, w^ch will be
in about an hour, taking Care that they
do not Continue in the fire after that. They
are then to be taken out of the Crucible, &
immediatly rubbed in a Mortar to a fine
Powder, w^ch ought to be of a very dark Grey

Page 12

Colour.

Note if Pit Coal be made use of, it
will be proper in order that the Fire
May the sooner burn Clear on the Top
that large Cinders & Not fresh Coals be
placed upon the Tiles w^ch cover the Crucibles.

These powders being thus prepar'd, take the
Egg shell Powder of the Six Crucibles & the Snail
Powder of one, Mix them together rub them
in a Mortar and pass them through a Cypress
Sieve. this Mixture is immediatly to be put
up into Bottles w^ch must be close stopped
and kept in a dry place for use I have
generally added a small quantity of swines
Cresse burnt to a blackness and rubb'd fine
but this was only with a view to disguise it

The Egg Shells May be prepar'd at any

Page 13

Time of the Year but it is best to do them
in summer. the Snails ought only to be
prepar'd in May, June, July, and August;
and I esteem those best w^ch are done in the
first of those months.

The Decoction is thus prepar'd

Take four ounces & a half of the best
Alicant Soap beat it in a Mortar with a
large Spoonfull of Swines Cresses burnt to
a blackness and as much honey as will make
the whole of the Consistance of Paste. Let
this be form'd into a Ball

Take this ball and green Chamomile or
Chamomile flowers, sweet Fennel Parsley
and Burdock Leaves of each one ounce
when there are not greens, take the same
quantitys of Roots; Cut the herbs or Roots

Page 14

Slice the Ball, & boil them in two
quarts of soft Water half an Hour then
Strain it off & Sweeten it with Honey

The Pills are thus Prepar'd

Take equal quantitys by Measure of Snails
calcin'd as before, of wild Carrot Seeds
Burdock Seeds, Ashen Keys, Hips and Hawes
all burnt to a blackness or w^ch is the same
thing till they have done smoaking. Mix
them together, rub them in a Marble
and pass them through a Cypress Sieve then
take a large spoonfull of Alicant Soap and
this Mixture and four ounces of Alicant
Soap and beat them in a Mortar with as
much Honey as will Make the Whole of a
proper Consistence for Pills Sixty of Which
are to be Made out of every Ounce of
the Composition

Page 15

The Method of giving these Medicines
is as follows.

When there is a stone in the Bladder or
Kidneys the Powder is to be taken three
Times a Day viz. in the Morning after
Breakfast, in the afternoon about five or
Six, and at going to Bed. the Dose is a
Dram Averdupois or 56 grains which is
to be mix'd in a large Tea Cup full of
white wine, Cyder, or small Punch and
half a pint of the Decoction is to be
drank either cold or Milk Warm, after
every Dose.

These Medicines do frequently Cause much
Pain at first; in which Case it is proper
to give an Opiate, and repeat it as

Page 16

often as there is occassion.

if the person be Costive during the Use
of them let him take as much Lenitive-
Electuary or other Laxative Medicine as
May be proper to remove that complaint
but not more: for it must be a Principal
Care at all times to prevent a looseness
which wou'd carry off the Medicines and if
this does happen it will be proper to encrease
the Quantity of the Powder, which is Astringent
or lessen that of the Decoction which is-
Laxative, or take some other sutable means
by the Advice of Phisicians.

During the Use of these Medicines the
Person ought to abstain from salt Meats
Red wines and Milk drink few Liquids

Page 17

and use little Exercise, that so the Urine
May be the More Strongly impregnated with
the Medicines and the longer retained in
the Bladder.

if the Stomach will not bear the decoction
a Sixth part of the Ball made into Pills
must be taken after every dose of the
Powder.

Where the person is Aged, of a weak Constitution
or much reduced by loss of Appetite or
Pain, the Powder must have a greater
proportion of the Calcin'd snails than according
to the foregoing direction; & this proportion
May be encreas'd suitably to the nature of
the Case till there be equal parts of the
two ingredients, the Quantity also of both

Page 18

Powder & decoction may be lessened for the
same reasons: but as soon as the Person
can bear it he should take them in the
above mention'd proportions and Quantitys
Instead of the Roots and herbs beforemention'd
I have sometimes us'd others, as Mallows,
Marsh Mallows, yarrow red and white, Dandelion,
Water-Crepes Horse-Raddish root; but do not know
of any Material Difference.

This is my manner of giving the Powder and
Decoction. as to the Pills, their chief use is in
Fits of the Gravel, attended with Pain in the
Back and Vomiting, and in suppressions of
Urine from a Stoppage in the Ureters. in
these cases, the Person is to take five Pills
every Hour, Day and Night when awake,

Page 19

till the Complaints be remov'd. they will
also prevent the formation of Gravel and
Gravel stones in Constitutions Subject to
breed them, if Ten or Fifteen be taken
every Day

J. Stephens

June 16th 1739

Page 20

for the Eyes

this recepit
cur'd a
gentleman
that was
Blind
with
white
cataracts
upon
his
Eyes

Take fiveteen grains of Crabs Claws --
fiveteen grains of Powder'd Millepedes
twice in a Day and drink after it a
Decoction of Rue; this to be taken an
Hour before Breakfast and going
to Bed.

Take half a Pint of Millepedes, Steep
them in a quart of White wine, let them
Stand two days if the weather is not too
Hot; Shake the Bottle & Strain them And
Drink a large wine glass an Hour before
Dinner & another before Supper every
day.

For salt for y^r Common Food

Take of salt two ounces, Powder of
Eye-Bright two Drachms, Nutmeg one
Drachm Cinnamon half a Drachm

Page 21

mix all into a powder.
The fumigation you'll find in
M^r Boyles third volume page 632
Shaw's abridgment. ----

an Oyntment for sore Eyes

Take of Bole Armonick Washed in
Rose water two Drachms; Lapis Calaminaris
wash'd in Eye Bright water two drachms
Fully prepar'd two Drachms, Pearl in
very fine Powder half a Drachm
Champhire half a scruple opium five
grains; fresh butter wash'd in plantane
Water as much as is sufficient to make
it into an ointment

Page 22

A Never failing Receipt For the Bite
Of a Mad Dog brought from Tonquin
in the East Indies by G Cobb Esq^r

Take twenty four grains of Native Cinnabar
twenty four grains of Fictitious Cinnabar
fiveteen grains of Musk

Let them all be ground into a very fine
Powder; and taken in a small Tea Cup of--
Arrack, Brandy or Rumm as soon as possible
after the Bite, and another Dose thirty days
after and may take another a third after
if they please thirty days after that, but
if the symptoms of madness appear on the
persons they must take two of the above
Doses in an Hour & half at farthest and
may take another Dose next Morning
if there be occasion

Page 23

For the Heart burn Doctor Boerhave

Burnt Hartshorn, Crabs Eyes and Red
Corall all Levigated of each three Drachms
Salt of Tartar one Drachm all mix't
together; Take as much as will Lye on
a shilling Morning and Evening

To Make Syrop of Saffron

Take two ounces of English Saffron pick it
to pieces & put into a pint of good Sack
and tye the bottle down & Set it in a Sauce
pan of Water & let it boyl till the
goodness of the Saffron is out then strain
the Sack off & put to it one ounce pound
& half of double refin'd Sugar & Set it
again into Water to infuse over the
fire till the Sugar is all melted

Page 24

then set it by till it is Cool then
bottle it for use, tis good for a Cold
& gives a gentle Sweat a tea spoonfull
or two put into a cup of penny royal
or mint water

Ointment for the Small Pox

Take a pint of trotters oil Melt it in an
Earthen pipkin then strain it through a
flannel Bag into another pipkin put
into it one ounce of Spermaceti & one
ounce of white Wax when the Wax is
perfectly melted Stir it about with a
deal stick then take an earthen pot
that will hold Six quarts & putt two
quarts of the Clearest Spring Water
into it then pour to the oil Water
the oil beaten Stir it with a deal

Page 25

stick till it becomes white shifting the
Water two or three times. take it out
& keep it in an Earthen pot half full
of Water shifting the water two or
three times a week, you must use
nothing of Mettle in Making it

For A Dropsy

Take three hands full of the Tops of green Broom, and
boil it in a Gallon of Spring water: keep stirring it
'till no more scum arise; when Cold, put the Broom
and Water in an Earthen jug, and keep it close cover'd
for use. Take every Morning & Night, One Large Spoonfull
of unbruised Old Mustard Seed, and after each Spoonfull,
drink half a pint of the Broom Water.

This ought to be conintued for sev'ral Months.

N:B: Lady Betty Bedinfeld took the Mustard Seed
in a little Syrup to make it go down the Easier

Page 26

Sauce for Asparagus

Take a Wine glass of Essence or strong
gravy Made with Veal, which is
Sufficient for half a hundred of
Asparagus. Take a quarter & half a
q^tr. of a p^d of butter & put to it of
flower the bigness of a hazle nut
with three little green onions shake it
well together then take out the onions
& when you serve it squeeze in Juice of
Lemon

Page 27

For the Rheumatism

An ounce of winters Bark an ounce of Horse-raddish
Sliced or Scrap'd a large handfull of Scurvy grass
bruised two Spoonfulls of Mustard Seed bruised
as must also be the Winters Bark. Put them into
A Large bottle & pour a quart of Mountain Wine
on them. let it stand twelve hours. take 3 wine
glass fulls in a day but one of the Glasses Shou'd
be taken going to rest & wrap y^r Self up warm
after you have taken out three glasses every
time after put in one of fresh wine till you
have put in about a pint more put a bit
of Muslin over the Mouth of the bottle
or it will be foul & disagreeable to Drink

Page 28

To Make Viper Broth

Take a Live Viper Cut off y^ehead, Skin it
and Gut it, throw away the head Skin & Gut
put the Viper into a Pint bottle to a quarter of
a pint of water, Cork y^e bottle & tye it down ^{with a Blader}, then
put the bottle into a Kettle of water and Boyl it
antwo hours; When y^e heat of the water Broth is so
far abated that you think it is fit to drink, uncork
the bottle and strain the Broth thro' a Linnen Cloth
and drink it warm, the first thing in y^e morning
and y^e same quantity may be taken at night an hour
or two after supper N.B. no Mace nor Salt is to be
put in ye broth.

To Make Viper Wine

Take 3 dozen of Vipers Cutt off y^e heads Skin & Gut 'em
as above, put them in to a Gallon Bottle, then fill it
with Madeira Wine and Cork down close, Let them infuse
so for two months, then draw off the Wine from y^e Vipers
in to Bottles Kept close stopt for use, of which drink
one wine Glass either in the morning fasting or an hour
before dinner

Page 29

To Make an Excellent Water for y^e Palsy

Take two Gallons of sweet whey, four gallons of
either the Leese of red or white wine, but the
white is the best. Put it in an earthen steen, and
put to it four quarts of black Cherries that have
lain a year in Brandy; the Peeles of eighteen Sevill
Oranges and twelve Lemons a pound of brown Sugar,
and half a pound of bay Salt. Cover the Vessell very close
with a Cloth and lay a weight on it, and let it ferment
'till it comes to a head, which it will do in five or Six
days if the weather is warm.

Have ready another Steen at the same time and put in it
two handfulls of Lavender flowers, of Burrige Mary golds
and Rosemary flowers the same quantity, three handfulls
of Horse raddish, three Handfulls of Burdock root Sliced-
thin, four Quarts of Mustard ripe Elder berries a little
bruised, two handfull of Firr tops, two handfulls of
Angelico; cut the Herbs small; four quarts of Mustard seed
a little bruised a quarter of a pound of brown Sugar to
make it ferment. Then pour on these ingredients as much
strong Beer or Ale as will quite cover them; Stop them close
and Let it stand as Long as the other Vessell; then mix them both
together & Let them Stand twenty four hours, and then distill
them off in a Limbeck

The first Running Keep to rubb the part affected; and the
Second may be taken a spoonfull three or four time a day

Page 30

The Dutchess of Portland's plaister
for a sore throat

Take four ounces of the fat of a Loyn
of Mutton put it in a Glazed pipkin, set it on
the fire, when melted Strain the fat then put
it in the pipkin again with three ounces of
butter without salt, when melted add three
ounces of rozen when that is melted put one
ounce and half of Bees wax and when all is
melted put it in a Gally pot for use --

Lord Abingdon's Powder

Take pearle Coral, Crabs Eyes and Saffron
of each one Drachm, nut megs & Mace half an ounce
Diapente half an ounce, the same of Elacampane.
Contrayerva one o^unce all finely powder'd make it up into
Balls with jelly of Harts horne & Venice treacle half an
ounce

To be given to a man or Woman as much as
will lye upon a Six pence, to a Child proportionable
if it be in the small pox or Meazels Give it in Warm sack
It hath often brought it out when they have Layn some
days in the Skin or if they flat after they have been out
it has had the same Effect & is good in Most Distemper to drive it from the Heart

Page 31

The Medicated Wine for y^e Winter
for S. Rob^t

Take Shavings of Guaiacum, Shavings of Sassafras
Bark of Wallnutt tree, Bark of Ash. Root of Sharp-
pointed Dock, Root of Dropwort, Root of Hound's tongue
Root of Sweet Flag, Root of Angelica, of Each 2 ounces
Root of Endive four ounces. The Herb Dead-
nettle with a red Flower 4 handfull; y^e Herbs Agrimony
Lives' worth. Harts tongue. The Tops of Firr, the Tops
of Tancarisk, of Each two handfull. Juniper Berries
Wild Carrot Seed of each one ounce & half
Corriander Seeds half an ounce Live Millepedes
one pint White Wine Six Gallons Antimony
coursely powder'd four ounces to be Steep'd in
for y^e last three days, but first put it into a little bag

N.B. Put the Barks, Roots & Herbs small, Bruise
the Berries & Seeds well; Let it infuse three
Weeks in the Summer & Six Weeks in the Winter
all loose in a Barrell then Strain it off
for use.

Page 32

The Medicated Wine for y^e Summer

Take Guaiacum Shavings Sassafras Shavings
Bark of Wallnutt tree Bark of Ash Tree
Roots of Sharp pointed Dock, Roots of Dropwort
Roots of Hounds Tongue of Each 2 ounces
The Herbs Crane bill Roberts & Red
dead nettles of Each 4 handfull: Agrimony
noble Liver Wort Hart's Tongue Topps of Firr &
Tamerisk of Each two handfull Juniper Berries
Coriander Seeds & Wild Carrot Seeds of Each
half an ounce ^{Live Millepedes put into a bag one pinte} White Wine Six Gallons infuse it
for a Fortnight & let half a pound of Antimony
bruised be infused in it the last Three days

N.B. the Roots must be sliced thin & the Seeds
bruised Small, The Herbs cut small

Page 33

The Pierre de [torn-illegible], Fern Stone

Take of the Male Fern Plant and root, and
draw off of the juice one Frenchpot likewise of the
juice of very ripe Elderberrys, one Pot & half, put the
juices into a Copper Kettle & add to them one Pot [torn]
the lightest Spring Water put in of Cream of Tartar [torn]
ounce, & set your Kettle over the fire when y^e Composi-
tion begins to boil put in three ounces of Litharge
of Gold Sifted very fine, & then you must immediately
Begin to stirr your Mixture with an Espatula and
never cease to stirr it 'till your operation be ended.
An hour afterwards put in one ounce of Human hair
cut very small and when you perceive the Litharge to
be well incorporated add One pot of the best Old
Burgundy wine, & an ounce & a half of Dragon's blood
a little afterwards add two ounces of Roman Vitriol
if possible calcin'd in the Sun, & when you perceive your
Composition begins to thicken, add one pot of the strongest
French Brandy. A little afterwards two ounces of
Gum Dragon & two ounces of Gum Arabak steep'd
in Brandy & last of all ^half an Ounce of Oriental Gum.
When sufficiently thicken to harden when Cold roll
up in a Bladder & keep it in a dry place for use.

N.B. it will take at least 12 hours to make it well

Page 34

Syrop of Life

First infuse during 48 hours or more
in a quart of y^e strongest white wine, 4 ounces
of Gentian root, half a pound of y^e common root [illegible], cut both of 'em in slices, put all these
together in an Earthen pott, well Stopped exposed
to ye Sun, in ye day time & at night in some warm
place, shaking it, Several times during its infusion
The 48 hours expired, pass it thro' a Linnen
without squeezing it, then take 4 full Quarts of
the Mercurial herbe, 2 quarts of y^e juice of Burglose
& 2 quarts of Burridge, & mix it with y^e infusion,
then give it a boyle or two, & soe pass it, thro a Linnen,
then reduce it, to a Syrup, with two pounds of
Narbonne honey, & after some boylings, you'l pass
y^e whole thro' a jelly bag to clarifye it, after which
you'l reduce it to a consistency of Syrup de Capillaive

N.B. ye Honey must be boiled up w^th half a pint
of white wine over a very Slow fire, taking off the
scum 'till no more rises.

Take one Spoonfull every Morning as you think
proper

Volume 2

Page 1

To make Elderberry Wine

Take twenty pound of Raisons well
pick'd & chopt put to them five Gallons
of Water (after it has been boyl'd & is
quite Cold) let them stand six days
stirring it once every day then strain
it off & put to it three Pints of Elder
juce being drawn by infusion, w^ch must
be by picking the berrys Clean putting
them into a jugg Close stop'd In a pot
of boyling water, or in a Oven, add
to it three pound of sugar, when that
is disolv'd Tun it up, & keep it till
March before you bottle it ----

Page 2

Elder flower Wine

Take nine pound of Raisons of the Sun,
Cut them very small, & put ten gallons
of spring water to them, let them boyle one
full hour, then put in fiveteen pound of
sixpenny or four penny sugar, let it boil
a little while, skim it, & stir it; while
Hot put in two quarts of Elder Blossoms,
fresh garther'd, in a dry day, & pick'd from
the stalks, let it stand together in a Tub
to Cool, when it is Cold put yest into it
stirring it about as you do Ale, it must
work three or four days, then strain it off
clear, & put it into your Vessell, with
about half a pint of syrrop of Lemmons
be sure that yr Vesell be full & well

Page 3

stop'd down, let it stand four months
before you bottle it

it will be best to lay the flowers
in the Tub & Pour the Liquor hot
over them.

To make Mead Mrs Coffin's receipt

To a Gallon of water take four pounds of Honey
And boil it as long as any scum rises, then set
it of, till it is almost Cold: then take a piece of
Bread, toast it, & spread it over with yeast; work
it for a day or two, & then Barrel it up. if it
does not work in the Barrel, fill it up with
a little Ale that is working ---

NB: it will not be ready in less than a year

Page 4

Captain Hawkins's Receipt for Raison
Elder Wine

To every gallon of Cold water/ wine Measure
add five pounds of smerna Raisins, Let it
stand twelve days, stirring it once or twice
a day, then press it of, & at the end of the
twelve days get y^r Elder juice ready

To prepare the Elder juice

The Elder Berries are to be gather'd in
a dry day when they are full ripe, strip
them from the Stalks, & put them in an-
Earthen jugg, stopp'd close, & set it upright
in a Kettle, of Cold water over the fire,
let it boil three hours, then strain it
through a sieve.

Page 5

To every three Gallons of the above said
raison wine, add one Pint of the Elder
Juice. Mix it & put it into a Barrell
& when it has done working (w^ch will not
be under six or eight weeks) stop it
up Close. ---------

NB: it is thought best to put to every
gallon off Raison wine half a pint of
Elder juice.

Page 6

The Doway Custard

Take a pint of wine & put into it a little
Mace, Nutmeg, & sugar, to y^r taste, & boil the
Wine spice & sugar together for three minutes,
Take ten Eggs Whites & yolks, & beat 'em
together till they are thoroughly mixt, at least
for the space of a q^r of an hour; then mix
the wine & eggs well together, stirring the Eggs
& pouring it backwards forwards two or three
times, letting the wine Cool a little before
tis mixt, then put ^{it in} to it a shallow
dish & Bake it in a cool oven about a q^r
of an hour, or twenty Minutes according
as it hardens to the thickness of a Custard.

Page 7

Pan Cakes Call'd a quire of Paper

A quart of Cream, eight Eggs, six spoonfull
of flower, three of sack. Mix the flower well
in a little of the cream to prevent it's
Lumping, then put it to the rest, beat the
Eggs exceeding well, mix all together and add
sugar and nutmeg to y^r taste

Put a bit of butter in a rag, and rub the
frying pan with it, between each pan-cake,
only so much as to prevent their burning
to. they must be thin as a wafer. turn
them on a Saucer, up side down in a
Dish as you fry them and so one upon
another, send them to table in the same
Dish.

Page 8

To make a Seed Cake

Take four pounds of flower, ten Eggs and
half the whites, beat them very well, then take
a wine pint of cream, a pound and a quarter
of butter, put the butter to the cream, and let
it stand over the fire till it boil up then stir
it till it is almost cold, then put it to the Eggs
& put to it a wine pint of yeast & a quarter
of a p^d of sugar, stir it well together, make a
hole in the middle of the flower & put it all in
then cover it lightly with some of the flower let
it stand half an hour, then take two p^d & a half
of Carraway seeds, dry them in a pewter Dish,
& when you have well Stir'd the other things
together, then Stir in the Carraway seeds by
degrees with a quarter of an ounce of Cinamon
a quarter of an ounce of Nutmeg & Mace

Page 9

Together, three ounces of Citron and as much
orange peel sliced, then butter the Hoop
well, put it into a quick Oven, and let
it stand an Hour ---

How to dress a Brace of Carps

When you Kill your Carp save the Blood;
and if they are Large take a quart of Claret
half a dozen cloves, one Nutmeg grated, a
small quantity of Pepper and Salt, a Sprig
of Thyme, one onion, and two or three fresh
pieces of Lemmon peel; put these ingredients
into a stew pan, and mix the Blood with
them, then put in your Carp and Cover y^r
Stew pan Close, placing over a gentle
Coal fire Charcoal will be too fierce. let

Page 10

Them all stew till the skin of the Carp begins
to Crack, then take the Stew pan off the fire
and take out the Lemmon peel, Thyme and
onion, and put your Carp into a dish, & keep
them warm, then take half a pint of Oisters
& stew them, half a pint of mushrooms &
put them to your other sauce. let them stew
over the fire & stir them well together, then
put in your Carp & when they & y^r sauce
are thoroughly hot Serve them up garnishing
the Dish with Sliced lemmon ---

To make a general sauce for all sorts of Fish

To boil y^r fish take one Quart of white Wine
or a Pint of White Wine Vinegar, three

Page 11

Or four Quarts of Water, a Bunch of sweet
Herbs and a good handfull of salt let it
boil a Quarter of an hour before the Fish
be put in, & to make sauce, take a few Cloves
& Mace Anchovies & half a pint of White
Wine; or you may otherwise melt your
Butter with a little Water & the juice of Lemmon
with some Nutmeg Horse raddish & Lemmon
Peel and Onion & two Drops of spirit of
Salt, one pint of Stewed Oysters, & a little
whole Pepper among the Butter Let not the
onion nor Horse Radish be put into the
Dish of Fish with the Sauce.

To Bake Herrings

Take a quarter of a hundred of Herrings

Page 12

Wash them very clean & cut off their Heads &
Tails, and tye them in a Cloth, then take one
ounce of Nutmegs and half an ounce of Pepper
beat very fine, which mix with four ounces of
salt and rub yr Herrings with it, one by one
and lay them flat in a glazed Earthen Pot, &
between every lay of Herrings, put some bay leaves
and a little Shallot; you must lay the herrings
very Close, & almost up to the top of the Pot, then
fill it up with Vinegar and cover them up very
close, with a paiste of brown bread and Bake
them in a very Hot oven six Hours--

To make Curds and Cream.

Take four Quarts of new Milk & let it stand for
six Hours, then take off the Cream, Boil the
Milk with a bit of Cinamon in it, put it to
Cool & when it is but a little warmer than

Page 13

New Milk Sett it as your doe for Cheese, Cover it
up & when it is come enough, put it lightly
into a Sieve & when the whey is quite gone
you must grate Sugar upon the Curds & pass
them through a Sieve, put some Sugar with
a little Orange flower water into your Cream
adding some more Cream to it because there
will not be enough of what came off the
milk take the Curds up with a spoon & lay
them in a Dish ^& pour your Cream over them

To Make Orange Wine

To every Gallon of Water put two pounds &
half of sugar, beat the whites of two Eggs
well & put them to the water & Sugar, let
it boil one Hour & scum it well to a Gallon
of this Water put the juice and inside with
the peel of eight Oranges, pare them very thin;
When the Water is almost Cold put it all

Page 14

together with a little yeast let it stand two or -
three days Stirring it twice a day, then strain it
& put it into the Vessell; if you please you may
add a pint of Brandy to each gallon. if it
is ten or twelve Gallons let it stand five or
six months & in proportion according to the
quantity you make. --

Lemmon Bisketts

Take nine Eggs, the peels of two Lemmons-
grated, & one pound of double refin'd sugar,
reserving a fourth part to strew upon them
when the pans are fill'd. Beat all two Hours
without intermission, then add to it seven
ounces of flower, put it in just as y^r
oven is ready Butter & fill your pans but

Page 15

not too full, Bake them a Quarter of an
Hour in a Quick Oven

Lay fine paper at the bottom of the Pans
w^ch makes 'em rise lighter--

To make Shrewsbury Cakes

Take a pound of flower, a pound of fine
Sugar a pound of Butter one Egg, a Dram of
Mace thr a Dram of Cinnamon three-
Spoonfulls of rose water make them all into
a Paste, Role it out Thin & Cut them into
what form you please and Bake them upon
Tin Plates. -

To make Clouted Cream

Take six quarts of new milk and put it
On the fire and when it is ready to Boil
put in three pints of sweet Cream and

Page 16

Let it Boil a quarter of an Hour, then
put ^it into milk Pans and when Cold, just
before you use it, take it of with a
Skimming Dish and lay it in your China
Dish and if you please put a little
fresh Cream to it

To Pickle Walnuts Green

Wrap them up one by one in fresh Vine
Leaves, and tye them on with Strong Small
thread, Lay them as close as you can in a
Jarr and fill it with Alegar, Let them
stand three Weeks, Lay a Good many
Leaves at the bottom and Top of you Jarr

Page 17

Then take off the old and put on fresh
Leaves and cover them with white wine
Vinegar to Stand three Weeks more.
then change them as before and put to
them the best white wine Vinegar
mixt with Salt to bear an Egg, put
in the Jarr some Cloves, Mace, Ginger
and Garlick (if you Like it) boyle the
pickle and pour it on boyling hott
Stop them Close and Let 'em stand by
Fire a Little while then put them by
for use what you take out for the Table
must not be put in again. If the Pickle
does not cover them, Boil a Little white
Wine Vinegar and Salt and put to them
when cold Keep them close Stopt

Page 18

To pot a Hare

Cut your Hare into quarters, a Little
pepper and salt, then put it into a
Pippen pot, as much water as will cover it
then bake it with brown Bread when it
comes from the Oven take it out of y^r
Pot and drain it well, Then take off
all the Skinny part and sinews, & when
so done put it into a Mortar and beat
it a little, Season it with a Little Cloves
Mace, Nutmeg, pepper and salt, & a Little
Clarifyed Butter, then Beat it again
and repeat the Clarifyed Butter in

Page 19

the Beating, untill it becomes mellow
and is very fine, then put it in to Potts
as close as you can, Let it stand till
cold, and then cover your Potts with
clarifyed Butter, it will be fit to
eat in a day or two, it will be good
for about a Fortnight if Set in a
Dry place--

Page 20

To make Birch Wine

To one Gallon of the Liquor wine Measure
take two Pounds of sugar, but of ale measure
two pounds & a half beat two or three
Whites of Eggs and put them in Cold
boil the Liquor half an hour then put it
in a Tub let it stand till it is almost
Cold make a toast and spread Barm on it
let it work two or three days Stirring
it twice or thrice a day then put it
into your vessel and to every Gallon
Cut half a pound of madago raisins
make them into Balls as Large as you
can get them into the Barrel
Scum the Liquor as it Boils

Page 21

S. Bathurst

To Make Vinegar

To a Gallon of Water wine measure put of a Pound of
the Coarsest Sugar you can get, let it Boil up &
Scum it well, when it is almost Cold toast a piece of
Bread, & Spread it well with yeast on both Sides, and
when it rises with a white froth put it into your
vessel, which must be Iron Hoopt, then set it in the Sun
till it Grows Sower & Cover it with a Tyle, it is not
fit to use till it has been kept ten months, but the
Longer it is kept, the better.

Page 22

Pease Soop

Take old pease & Boil y^m. tender (put to them
Whilest boiling twelve Anchovies six Onions, Mace
& a sprig of mint) then Strain them through a
Sive, have a Dozen Cucumbers quartered and cut
into Dice and a pint of young pease added to
your Soop: Stir into it over the fire a pound of
Butter, Serve it with fry'd Bread.

N.B. Observe to keep it Stirring for a quarter
of an hour After the Butter is in & Colour
it with Spinage Juce. ---

Page 23

 

S. Bathurst

To Make a Green Pease Soup

Make a Gravy of Beef, Mutton, & veal, then
Boyl half a peck of old peas, pulp 'Em through a sive
with the yolks of two hard Eggs, put it together in a [illegible]
with Burnt Butter, have ready Boyed half a peck
of young Pease, two Lettices, one Cucumber, & some
Chopt Mint, let all these Stew together, & just before
tis sent up Green it with half a pint of Spinage
juice, N.B. if the Pease are very young Add two
or three spoonfulls of the juice of pease Shells.

Lemmon Cream made with Cream
Mrs Wrightes Receipt approv'd

Take a pint of Cream y^e yolks of two Eggs
and about a quarter of a pound of Sugar
boil'd with the rine of a lemmon cut very
thin when it is almost cold take out the
Rine and put in the juice of a large
Lemmon by degrees or it will turn it
keeping it Stirring till it is quite cold.

Page 24

To make almond Bread

Take thirteen Eggs half the whites, one pound
of double refin'd Sugar three quarters of a
pound of fine flower six ounces of sweet
Almonds blanch'd & pounded three spoonfull
of Orange flower water to keep them from
Oyling, Put y^r Almonds in the flower & the
Sugar being finely beaten & Sifted, put it into
the Eggs by degrees. beat it with a whisk or
wooden Spoon for an hour & half not leaving
it once. then put in a spoonfull of brandy.
& a little before it goes into the Oven, put
in the rhind of two Lemmons grated, you
must be sure to beat it till it goes into
the Oven, put a sheet of white paper well
flower'd round the Hoop, so put the Cake
in the Oven; an hour & quarter in a
slow Oven will bake it.

Page 25

To make Rice Apples

Miss Bathurst

Boil a quarter of a pound of Rice in water
for half an hour strain it off & add to the
Rice a pint of Milk one of Cream a Small
Stick of Cinnamon the Peel of half a
Lemmon two ounces of Sugar, let all boil
over a slow fire till the Rice is tender
take out the Lemmon & Cinnamon, then
add the yolks of four Eggs the whites of two
Stir all theese together over a slow fire
till it Simmers, then take it off & Keep it
Stiring till Cold adding a little Nutmeg
Scoup & pare your Apples butter a patty Pan
& set your apples in at a proper
distance fill the insides & Cover the outsides
& siven over all some Crumbs of Bread
& Powder Sugar, Bake them Hours more
or less according to the Size of the Apples
Serve them up with Jack & Sugar Sauce
& Melted Butter.

Page 26

A Seed Cake

Take three pound of flower, dry it before the
fire & with a little more than a pound of it, make
a light paste with warm milk & a pint of yest
Set it before the fire to rise then take three pound
of Butter work it with yr hand in a large bason or
pan fill it as white as Milk Cream then put in
half of y^r flower & beat it about half an
hour have ready eighteen eggs twelve of the
whites being left out beat them well together
& put them in then the rest

Page 27

Orange Chips

Pair the rine of and take the juce out of
twelve Oranges, then put the white rine into
Water Let it lye a night afterwards boyl them
in water 'till they be tender and not bitter. It
Commonly requires sev'ral waters, then cut them
in bits put two pounds of sugar four Lemons and
the Orange juce strain'd and boyl them a little
while in it after 'tis Skimmed clear

Page 28

To make Syrrop of Capillaire

Half a pound of maiden hair, two
ounces of Liquorice root boil'd, one ounce
of orange peel cut small half an ounce
of orrice Root Slic'd; put into a proper
Vessell; then pour three quarts of soft water
on the ingredients, and let it stand infusing
twenty four hours: then Strain of the
Liquor, and add to every quart of Juice
one pound of Honey and boil it to the
Consistence of a Syrup, keeping it for use

Portugal Cream

The yolks of Six Eggs, the White only of
three, a quarter of a pint of water & half a
pint of white wine, beat the eggs well &
then mix all together, sweeten to y^r taste

Page 29

To make Cream Cheese La^y Bolingbrooks Way
approv'd

Scald a quart of New Milk & put it to a
quart of Cream; Let it stand till but little
Warmer than New Milk from the Cow then put
in y^r Runnit, when it is come take out the
Curd with a Skimming dish breaking it as little
as you can, Lay it in your Vat made with
Wheat Straw, let it Lye three Hours before
you turn it, then turn it twice a day & in
a weeks time it will be ripe, Lay a little
Weight on a each Corner of the Brim of the
Vat to prevent the Curd from running Under
and Sprinkle a little Bay Salt on both
Sides before you send it to Table the first
Time

Page 30

To make Blanc-Mange

Take 2 ounces of Ising-glass put to it three
quarters of Spring of a pint of Spring Water
Let it Simmer over the fire till the Ising-
glass is dissolved then put 3 pints of Cream
to it London Measure Double refin'd Sugar
to y^r. Taste a Stick of Cinnamon & the Rhine
of a Lemmon, Set all these over the fire &
let it just Boil then Strain it through a
Lawn Sive into your Mould, when it is Cold
just dip y^r. Mould in hot water to turn it
into y^r. dish

Page 31

Put in a thin Piece of Lemon peel, let all
these Scal'd well over the fire till ready to
boyle; & take care it do's not Curdle, when
it is pretty Cold, Strain it into a dish w^ch
must be large enough to hold as much more
blanch two ounces of Almonds & beat them
very fine & mix them very well in a
pint of cream with the yolks of two eggs
well beaten & sweeten'd to y^r. taste then
Let it on the fire Stirring it all the time
& when ready to boyle take it off, when
almost Cold Strain it into the Middle of the
other Cream & in the Center of that put
half a Candied Orange cut in pieces

Page 32

To Stew Pease

Brown a quarter of a pound of Butter in
a Stew pan then put in Lettice and Let it
stew more then a quarter of an hour stiring
it all the time, then put in your pease and
some hot water upon them only enough to
cover them, put your onion and pepper to your taste
and Keep them stewing 'till they are tender
enough, then take it from the fire and put
into it a piece of Butter with some flow'r
mixt with it, then give it one heat over the
fire

N:B: two Lettice a quarter of a pound of
Butter is enough for a quart of pease

Page 33

To Pot Maycrill

Take them and wash them clean, cut off the heads
Fins and tails, open them to the back and take-
out the bones. To three Large Maycrills take
half a quarter of an ounce of Mace of pepper
and Cinnamon half the quantity with about
twenty cloves, beat the pepper and half the other
Spices and mix a spoonful of salt, Season the
fish inside and out with it spread the inside
thick w^th. butter, and put pieces of the Mace and
Cinamon lay them together and put them in to
a potting pan with their back downwards and Lay
butter over them about a pound to this quantity
then tye them down with a double paper and send to
the oven when cold if not butter enough clarify
some more and put over them

Page 34

To Salt Hamms

Take two ounces of bay-salt two ounces
of Saltpetre and one pound of Common Salt
with half pound of Course Sugar mix all
together and rub it well in to the ham almost
an hour by a good fire. in a tray or dripping
pan ten let it Lye ten days, then turn it and
Let it lye ten days longer having springled it
a little common salt on it

Orange Cakes

Take eight China Oranges, make them very clean
and grate off the yellow peel; put them over the fire
in cold water and let them boil one hour, then open
them, & take out the inside & rubb it thro' a hair-sive
adding the juice of one Lemon, which done put half
the grated peel to it then take the Exact weight
of it in fine sugar, just wett it in water to melt it
& boil it over the Charcoal fire 'till it is of a Candy
height, then put in your Orange & Let it just Scald
together a short time, but by no means boil; put it in
to shallow Glasses, & after a few days when they begin to
grow very stiff, turn 'em out on plates to dry either in a Stove
or in the Sun

Page 35

To Make Orange Cakes

Quarter the oranges and pick out all the Seeds.
To a pound of Orange put a pound and a quarter
of Sugar, pound all together in a Stone or Marble
Mortar 'till it comes to a perfect Batter, then
drop it on China plates or Dishes and let
them dry far from the fire or the sugar will
melt and hinder the Candying

To Make Syrop of Orange

Take a pound and a half of the finest Sugar
dip it into water and let it boil to a Candy height
put to it a pinte of Orange juice, Let it just
boil up then ^take it off and let it Stand 'till Cold,
then put it into Bottles, which cover with a
bitt of paper at first

Page 36

To preserve Cucumbers

Take some small Cucumbers & Large ones that will
cut in quarters to like like Cytron, the greenest and
freshest from Seeds you can get, put them in Strong
Salt and water in a Straight Mouthed pot with a
Cabbage Leaf over them to keep them down & tye a
paper over them & Let them stand in a warm place
'till they are yellow, Then take them out & wash them
& set them over the fire with a little Salt in the
Water to green them & put a Cabbage Leaf over them
& cover the pan very Close, but take Care they don't
boyl, & if they are not a Clear green Changing the water
will help them, and if you do that, you must put them
in to a pot while the pan is Scour'd & y^e water made
hot, Then take them out of y^e first water & put
them in & Cover them as before & when you think
them a Clear good green take them off, but keep them
in the water 'till they are Cool then put them in Cold
water for two days Changing them twice a day to
take the Saltness out, the Large ones must be
out & y^e Seeds & Soft part took out before they

Page 37

are put out in to Cold water, then take them out
and wipe them dry, then make a Syrup and boil
in it some Lemon peel & a good deal of Ginger
but Let the out side be seaped off before you put
it in, & when the Syrup is cold put them in and
boil the Syrup once in two for three days, for
about three weeks or as you see there is Occasion
for the Keeping, there being the most danger of
Spoiling at first

To make Rum or Brandy shrub

To a Gallon of Rum put a quart of Orange
juice, one pound & half of Double refined
sugar & the Ryne of two Oranges cut very thin
Let stand in a Cask six or seven days, or till 'tis
fine then Bottle if off for use

Page 38

To Pickle Salmon

Take a Salmon that is quiet fresh,
Gut it, & wash it clean, dry it with a Cloth,
don't scale it, then cut it a Cross in as many
pieces as you like, & tye it up with tape as you
do a Sturgeon and Boile it in the following pickle.

Take half water & half vinegar, Cloves, Mace,
Salt and Black pepper, & Ginger, to your taste,
lay Bay leaves at the Bottom of your pot and put
the Salmon upon them, then pour the Pickle on hot,
and be sure there is Pickle enough to cover your fish
before the fish is boil'd, if it is a large one, take
half an ounce of Mace, or as much Cloves, and an ounce
of Pepper, best half the pepper small and Season the
Fish before it is tyed up, put the rest of the pepper
whole with the other Spices into the Pickle and a
Handfull of Salt. Proportion the Spice you rub the
Fish with according to the Size.

if you design to have it carried farr you must put
a quick fresh pickle to it

Page 39

To Make White or Red Current Wine

Take three pounds of Currants
pick'd from the Stalks, and one quart of
Spring Water, Let it Ferment together two
or three days, then Strain it thro' a Sieve;
To Each quart of the Strain'd Liquor add one
pound of Sugar, then Barrel it up & when fine
Bottle it. The Currants must be full ripe
and to the Red Currant Wine you may add
some Rasberry juice to it if you please

To Make Barm

Take one Gallon of Water, put to it six or Seven handfull
of Brann, boyle it together, strain it off, And when allmost
cold, put half a pint of fresh Barm, and half a pinte of
Treacle into the Liquor stir it well together and put it into
Bottles when cold; ^{& do not fill ye bottles yt. it may not work [illegible]} but not stop it till it has done working
When you want Barm, Boyl as above ^{that is ye Water & Bran without Treacle} and put half a pint
out of the Bottles to it and so in proportion, Let that stand
in a pan or a Payle as you would Beer 'till the Barm arises
the skim off the Barm on the top, throw away the liquor
under it, and take the sediment that is at the Bottom mix with
what you have Skim'd off and that is Barm

Page 40

To Make Lemon Wafers

To the juice of two or three Lemons, with the Rind of
one of them grated or cut very fine, put of double refined
sugar pounded and sifted, enough to make it of a consistency
like thick Cream. Set it over a Lamp in a Silver Bason or
Plate, stirring it as it heats, and when hot /but not-
boiling/ dip in your Wafer paper/ cut in what form and
size you please/ one bit at a time, and when both sides
are wetted, lay them on Glasses or glazed plates at a
distance from the fire to dry. N.B. it will be two
or three days before they are dry

To Make Lemon Pickle

Take two dozen of Lemons cut off one end
about an Inch and scoop out all the pulp
and fill 'em with salt, sew up the tops, let them
continue over the mouth of an Oven or any Slow
heat for about three Weeks, or 'till they are quite
dry, take out the Salt & put 'em in an earthen jarr,
put to them six quarts of the best Vinegar that has
been boiled, add some Long pepper, Ginger Mace &
Cinamon, a few Bay Leaves w^th. four cloves of Garlick,
& six ounces of the best Flowr of Mustard, when quite cold
cover up the jarr & let ^it stand three weeks or a Month, then strain
it off and bottle it

Page 41

Rec. to make a Cheese by M^rs. Beck

Run a large bucket of New milk into Curd, then
put it into a Large Common Vatte, and let it stand in the
press one hour, then cut it into Slices and throw it into
cold water for ten minutes then take it out of the water
Wipe it very dry, and then Break it to Pieces and work it
together with your hands, mixing it with a quarter of a
Pint of sweet and thick Cream, Strewing a small lump
of Salt, then put it into a small round hoop about half
a quarter of a yard deep, cover it with a Board that will
just fit the top of the hoop, and put on it a two pound weight,
at the end of two hours you must increase your weight--
considerably; ye hoop the Cheese is made in must be bored
full of pretty large holes

The Cheese should be made in May, June, or July; if the
Ground is pretty good it may be made to the end of August.
it is ripe at the end of three months

Page 42

To Make Jelly of Hartshorn

Put one Gallon of Water to a Pound of Hartshorn
& let it Simmer 'till it comes to 2 quarts full Measure
then strain it off & put the peels of Eight Oranges &
four Lemons cut from the White rind very thin; boil it
up, then put in the juice of the Oranges & Lemons with
a pound of Double refined sugar & the Whites of Six
Eggs beat up to a Froth, boililng it up again a little,
& then strain it through a Flanell bag.

Rec. to make Blanc manger

Boil an ounce of Isinglass in Spring Water 'till
disolved, put a pint of good cream to it & about four
Bitter Almonds Beat fine, Sweetn it to your taste,
Let it Boil a little, let it stand 'till a little Cool, then
pour it gently thro' a very fine Seive into the dish you
serve it in. The Isinglass should be laid a little while
in cold Water to clean it

Page 43

Rec. to Make French Flummery

Take a pint of skim'd milk, an ounce of Isinglass,
the Juice of 2 lemons, or Seville Oranges a piece of y^e peel
One large, or two small blades of Mace, 2 Glasses of Sack with
sugar to your taste. Mix all these together cold in your
Saucepan, then put it on the fire & let the Isinglass disolve
before it boils, then let it boil a minute or two & strain it
thro a fine Muslin into Cupps or Glasses

Rec. to make Spanish butter

Take a Gallon of New milk & 2 quarts sweet Cream
boil it up with a Stick of Cinamon & a piece of Lemon peel
& put it into a deep earthen or China dish; Let it
stand in a cool place 24 hours, then scum it off in a
bason or pan, sweeten it to your taste & put in a little
musk, & a little rose water, & whisk it up to a thick
froth-- Take it off upon a Sieve to drain & serve it
up in Glasses, or on a dish

Rec. to Make Paste Dumplin's

Take 1/2 a pound of fine flour, break in y^e yolks of
two Eggs & wet it with milk, prick into it at three times
half a pound of butter & each time roll up the paste, & allways
roll it out one way. Tye it up/ not very hard/ in a thick cloth
in 2 long Dumplins & boil it two hours

Page 44

To Make Partridge Sauce

Boil a pint of water with two Onions quar=
ter'd & about a dozen pepper Corns 'till half is
wasted; then strain it & grate in the crumb of as
much stale white bread, as will make it moderately
thick; give it a boil & stir in two large spoonfull
of Cream & a bitt of butter as big as a Walnut, & if
no butter, a spoonfull y^e more Cream & salt to your taste

Rec to Make New Cheese

Take new milk from y^e Cow, put to it one
part in three of Soft Water y^t. has been boil'd
and stood 'till it is cold, put in your Runit,
and when it is come take it out with a Skimmer
into your fatt, turn it every day into fresh
Cheese Cloths; it will be ready in about a
fortnight.

Page 45

To Make Lady Englefield's Wafers

Three Spoonfull of Flour; the same of fine
Sugar powder'd, the yolks of three Eggs, a
Little Cinamon & a little Nutmeg, A Small
Wine glass full of Brandy/ & Orange flowr
water if you like it/, the peel of One Lemon
finely grated, a quarter & half of butter melted
in a little thin Cream or new milk. First beat
your Flour with the Eggs, then add the Sugar
Spices, Lemon peel & Brandy beat them well
together, & Six them with the butter & Cream
which must be but Luke Warm

Winter Cream Cheese M^rs. Bindon

Take your milk as soon as it comes from the Cow &
make it pretty yellow with Marigold flowers which you
must bruise & Strain into the milk, then put in all
the Cream of the Morning & Evening Milk of the Night
before, put in as much boiling water as you did Cream
Stirr all together & put in as much Runnit as Runnit
it, & when it is thoroughly Come, take it up with a

Page 46

Skiming dish, & Lay it in ^a Cloth in Lead that you set
milk in, Cover it up close with the Wheying Cloth,
where it has lain so half an hour, press it gently with
your hands 'till all the whey be out then open the Cloth
& pour into the Curds, a pailfull of Cold Water, so
let it lye half an hour there Strain it Clean from the
Water & Strow a little handfull of salt among the
Curd, then put it into the Cheese fat & press it
gently, first with a quarter of a hundred & after
with half a hundred, it must be turn'd once every
hour all the day, the last turning at night rub it over
with a good deal of fine Salt & so do for two days,
turning it twice every day, then wash it all over with
scalding hot Whey, then lay it in a Clean dry Cloth
turning & wiping it once a day, about Lent it will
be fit for Eating. the best time to make this Cheese
is when the Cows go first into the Edish, but if you
would have 'em ready Sooner, you make 'em in May or June,
this Cheese is much better for having more Cream in it
& not to keep it too long in press & ripen it as you do Slipcoat Cheese

Page 47

 

To Preserve Apricock ^{& Peaches} in Brandy

To every fifty apricocks take 3 pounds and a half of
double refined sugar and make it into a fine Syrup
then take your Apricocks/ which must be full ripe, y^e riper
y^e better/ prick them full of Holes with a Large Needle
and put them into y^e Syrup which must be scalding hot,
then keep 'em under y^e Syrup by turning them with a
clean white bunch of feathers/ a Spoon will crack 'em
and Spoil 'em, be sure they are allways under the
Syrup, so let them Sealed (but not boil) for an hour
Then take 'em from y^e fire and put them one by one
into a great flat earthen pan with great Care, and pour
y^e Syrup over them, so let them stand all night cover'd close
with a white Cloth. The next day put 'em one by one into
your preserving pan and your Syrup with 'em, set 'em over
y^e fire & Let them have one gentle boil about a quarter
of an hour, then take 'em off y^e fire w^th. great Care and
put them one by one into your Glazed earthen jarrs that
have been scalded and well dry'd by y^e fire and rinced
with Brandy, then put to them a Spoonfull of y^e best
Brandy & a Spoonfull of y^e Syrup 'till y^e potts be full &
y^e fruit well cover'd, the syrup must be Luke warm. If you
have glass jarrs to put 'em into 'tis y^e better; When cold cover 'em close
with paper & Bladder to keep out y^e Air

N.B. Peaches are done Exactly y^e same way only they must not be full
ripe, but full grown & beginning to ripen

Page 48

For flatulency & indigestion

Senna 1 pound; Raisins of the Sun Stoned 1 pound; Lent figs
half a pound; Carraway Seeds 2 oz. greater Cardamon
Seed 1 1/2 oz. Nutmegs & Cloves each 1 ounce; Saffron
two Drams; infuse these ingredients 14 days in a Gal-
lon of French brandy; then filter for use. The Dose
3 Spoonfulls for a Grown person, if it causes a
vomiting encourage it.

To make Cream Cheese

Take 6 quarts of new Milk & one pint of Cream
then turn it with the Rennet as you do other Cheese
when it is come, you must not brake it as you do
other Cheese, but only take it out with a dish into a
cloth that is put into a Large Cheese Vat, then put a
board over it with about three or four pounds weight
on it, thus let it stand for about 24 hours, Then take
it out of y^e Large Cheese Vat, and put it into a small
one one Inch and a quarter Deep and a foot over
in which let it Lye in y^e Cloth with Y^e same weight
on it for about 12 hours. Then take it out of the Vat
and put it on a Board, and turn it every day, 'till
it begins to run

Page 49

M^rs. Fitzherbert's Recp. to Make Hams

To Each Ham put one pound of Bay Salt half a
pound of Common Salt two ounces of Saltpetre, one
ounce of black pepper, Beat all these well together
and put your ham with it for four days, turning
it every day, then put a pound and a half of Treacle
upon it Letting it Lye a Month. Then put it into
Water for 24 hours, and hang it up to Dry

N.B. to be cured Before Christmas, and not put
into water before boiled. Let it boil 5 or 6
hours when the Ham is pretty dry hang a
paper bag round it to Keep y^e flyes from it
Dry y^e Salts well and rub y^e ham w^th. y^e Pickle
every time you turn it.

To Make Courier's Sauce

Chop an Onion very thin with a Little Salt
then put a little Elder Vinegar boiling hot
upon it---

Page 50

To Pickle Cabbage

Take one pound of Ginger one poud of Garlick
one pound of white mustard seed bruise in
a mortar, the Ginger soaked in Salt and water
for a week then cut it into small bits, the
Garlick sliced, when the above is all ready then
add to it one once of mace broke into small pieces
one ounce of cloves bruised, two ounces of whole
black pepper two ounces of oil of mustard and
half an ounce of Termerick mix all the ingrediants
together and put them on the top of the Cabbage
and boil as much vinegar as will fill a two
quart jarr stop it close and at three weeks
end pour off all the thin and boil it, then pour
it boiling hot and stop it close and repeat
it again at three weeks end---

The Cabbage must be chiefly cut from the stalk
and the stalk itself cutt in slices and laid
in salt for four days, but turned every day
then take it out and scrape of all the salt and
put it in a jarr put the ingrediants at the top
and pour the vinegar boiling over it ----

Page 51

Cabbage stalks onions french Beans Cucumbers
apples or pears are all good in this pickel,
tis fit to use in six months but is much
better at two years end ----

Ink on paper