Wellcome Collection: Coley Family (MS1711 )

(35) Puddings Fritters

A p^t of milk a large handful of flour mix it well together put in a little bit of butter. set it over the fire boil it till tis very stiff stirring it all y^r time. then put it into a mortar with a little grated lemon peel & 8 eggs 4 whites a little salt & nutmeg beat it very well together. then drop them into little bitts as big as a nutmeg (upon a floured dish) have ready some lard or suet melted hot to fry them. they will be very light. eat them with orange or lemon & sugar.

A Tansy

Take a pt of cream ditto of juice of spinage & tansy. some grated bread & spoonsfulls of orange flower water 16 eggs half the whites. 1/2 a nutmeg sweeten it to y^r taste. set it over the fire till tis thick. stirring it all the while then put it in a buttered dish & bake it

To Make Queen Cakes

take a pound of butter & wash ti in rose water then beat it with your hand till all most cream have ten eggs. Beat the yolks by themselves and the whites beat to a froth having a pound of flower dried and sifted a pound of loaf sugar beat and sifted fine mix your flower and sugar together when your butter is all most cream put in some of your eggs by spoonfulls then shake in a littel flower and so do till all in . Beating it all the while have pound of currants washed and dried then put them in your cakes butter your pans well fill them and sift a littel fine sugar on them back in a quick oven

To Make Watter Cakes

Take half a pound of the finest flower 2 ounces of butter 2 ounces of powderd sugar half a handfull of caraways then mix it all together with hot watter untill of a pooper stiffness for past then roll them out in littel cakes denting them with a square, flower your tins before you put them on let them be rather pale when done this quantity will make 3 dozen.

(46)

Puddings

To make a plum Pudding

one pound of suet cut fine half a pound of flour & 1/2 a pd of raisin of rasions of the [juice] stond half a pound of currants well wash'd a quarter of a pound of powdered sugar then take the yolks of seven eggs and the whites of three, beat well together put to it a quarter of a pint of milk then mix it all together with half a nutmeg a littel cinamon cloves mace and as much milk as will it thick enough to make spoon stand in it, then take a thick cloth wet it and flower it and put your pudding in and tye it up but no to hard then boil it 6 hours turn it some times that may not grow to the bottom

A Marrow Pudding

take 2 marrow bones and boil them a little for the marrow to come out sheet the dish with puff past cut some very thin bit of bread and lay on the dish bottom of the dish then lay a laying of candid lemon peel orang peel [siteuze] and ston'd versions and then a lain of marrow till your dish is full then boil a littel cream and pour over it just enough to wet the bread take the yolk of 3 eggs and beat them with a littel cream and sugar boil the rest of the cream and mix with the eggs then put it back in your tin sausepan and let it boil when thick enough pour it over the pudding and send it to the oven a pint of cream will be sufficient and 3 eggs

(37) 21

Puddings

To Make a Venison Pasty

take the venison and strik the skin inside and outside take every bone sinew and goifsel out wash it clean. then dry it well with a cloth and season it with pepper and salt lay it, neately in your dish with the fat up most Cut it in as few pieces as you can help lay a pretty thickish past round the rim of your dish and a thick crust on the top or els the outside will be done before the middle and the stringth of the meat will burst the crust if it be not thick shake the cover and skin and make the gravy to put in the pye, and skim the fat off

To Stew Oysters

take a quart of oysters wash in white wine and put them in a bason and strain their own liquor to them with half a pint of white wine & small spoonfull of vinegar pepper and salt and a blade of mace some time and parsly shred small then put a good pice of butter in the frying pan and when it is melted put in the oysters with all those things then let them stew till all most done then put in the yolks of 3 eggs well beaten keep stewing it till done then dish it with sippets and squeeze a lemon over it

(38)

Puddings

To Make Bath Buns

To Make Red or White Currant Mince

Take 16 pound ful ripe Currant good weight break them stalks & all together take 16 quarts of soft water boil it & let it stand to be cold then put in your currantss & let them stand 48 hours string them 3 or 4 times in that time put them in an earthen crock then strain it thro a hair sieve then measure your liquor & put to every 4 quarts 3 pound of the very best Jamacia sugar you can get & let it stand 2 days to work then fill your cask & let it work a week get a 1/4 of a pound of good lean, Bacon put it on a string in little bits that you may get it out of the cask when it has quite done working stop it close. it will be fit for a bottle about the middle of April you must have more liquor tham will will fill your cask at first that you may fill it up as it works out take care to squeese the

and half of flower will [?] your tin must be well butterd sift some sugar upon the topbefore they are backed, you must beat them with a whisk

Small Mead

To every gallon of cold water add three pounds honey and one white of egg well beat; boil it gently till it cooks clear constantly skimming of the drop as it rises when clear, pour it hot over as many peels of lemons as you have gallons of Liquor when cool put in a spoonful of yeast and let it work in this open vessel two or three days, then put it into your barrel. and let it stand a month before you drink it

NB it is very good if drank out of the barrel but when it grow flatt bottle it