Wellcome Collection: Coley Family (MS1711 )

To make a fine Cake - Mrs Cooks Take apound of Butter & beat it well with your hand - Six Egg - three Spoonfull of Barm a little Sack - three Spoonfulls of Rose water a pound of Sugar & a pound of fine flower & apound of Currants, what Spices you please. Bake it well with a little fine Sugar upon it.

2 ounces of Lemon & 2 ounces of Cittron

NB you may if you please, add four ounces of Blanch'd almonds cut into thin slices, & what Sweet meats you please

Sally Lunn Cakes Take a pint of Cream, put a piece of Butter of the size of a Walnut [&?] put it on the Fire & make it blood warm. Take the yokes of three eggs beaten up light, put a large Spoonfull & a half of yeast well water'd from the night before, mix all yr foregoing articles together with a little salt & strain it through a Sieve. Mix with it as much Flour as will make a stiff dough let it Stand 2 hours to rise, then role out of it 2 Cakes the Size of a Large plate which when baked will be about 3 inches thick or near it but [?] not be larger - [?] & [?] when Baked split them in three & butter em very well

Mr George Masons Receipt Beat the White of an Egg very well : put it the a Quart of years in a large Pan : pour two Quarts of Water on it Whisk it well together, Cover it over, let it stand all night : pour off your Water and your Yest will be sweet.

To make Yorkshire Cakes, Mrs [Plumpbee?] take two pd of Flour three ounces of Butter, the yolks of two Eggs, three Spoonfulls of Barm thats not bitter, melt yr Butter in half a pint of warm milk, then mix them all well together & let it stand by the Fire half an Hour to rise then role them into Cakes pretty thin, & set them a quarter of an hour more to yr Fire to rise. Bake them upon Tins in a moderate Oven, you tost & Butter them as you do Muffins

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To Make Raison Wine To every gallon of water six pound of fruit, Smyrna & Malagars, the Water must be boyld a quarter of an hour, and then stand till blood warm, before you put in the Fruit, which must be [grosly?] Chop'd, the great stems of the Malagars picked out before they are cut, let it stand for 9 days not exceeding 10 days, strain it & prep the Fruit in a hair bag, then wash the Barrell well with Brandy, and Tun it, when it has done working, stop it close, and let it stand 6 or 7 months, then [rack?] it, burn a small brimstone [ma??] in the Barrell ater a little of the Wine is in, put a quart of Brandy or more to half a hogshead in the racking, and a very few [cl?] Flowers. bottle it when very bright, but not before. stir it 2 days in the nine days.

To Make Dutch Beef the Genuine Receipt To 20 pounds of lean Beef put 2 ounces of Salt Peter, and 1 pount and a 1/4 of common salt When you have rub'd it well into the beef, take a pint of water and pour it over a little at a time to dissolve the salt, the remainder may be put into the dish, let it lye three days, bathing it with the Pickle severall times a day, take it out & drain, sew it up in a Cloth, & dry it with wood & smoak six weeks. it must lay in the water it is boyled in till cold.

To make gooseberry vinegar To a gallon of gooseberrys dead ripe & well bruised, two gallons of water boyled, which [must?] stand till it is cold, it must work four days, to be stir'd from the bottom each day, then strain it off; put one pound of black sugar to a gallon of the Liquor,. when you put it in the Cask. it must stand six months, & the Cask over cover'd with paper, then draw it off, & wash out the Cask with some of the vinegar, it must stand six months longer, & then it will be fine enough to bottle off. N B It must stand in the Sun

Mrs Moles Receipt for Raison Wine 7 pd of Mallagars to a gallon of cold water, 30 gallons of water to 200 [?] of [?] put in the mash tub & stir it twice a day a month or longer, get it in a cool place & as soon as you find the sweetness goes off, then draw it into a csk & let it stand a twelve month before you Bottle it & only lay a piece of paper over yr Bung hole [?] to make Vinegar by Mole. When yr Wine is drawn of pour Boyling Water [?] to cover em barely & let it stand till it is gone & put it into a [?] bound Cask & set it in the sun & put a [?] just to keep the dust out

To Make Ellder Wine to every quart of pick'd berries put 3 quarts of watter Stop these All night the next Day boil them in the Sauce water - for 3 quarters of hour then strain them off. Measure over the Liquor and to every Gallon of add 3 pound of pouder Sugar a Littel Ginger Cinnamon Mace a few Cloves. Tye the Spices together in a linnen Cloth [and?] one pound off the best [?] of the [Save?] Ston'd to every Gallon Boil it all together a quarter of an hour then Strain it off and Set it by till cold then [ferment?] it by dipping a [toil?] in [Souce?] New yest that is not bitter. Let it Stand 4 or 5 Days. Then Barrel it letting the [?] be out till it have done working the Stope it up till [?] when it is bottled off put a few [reasons?] in the Bottle

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