Wellcome Collection: English culinary and medical recipe book, 18th century (MS8468)

{5} p'dpoundsp'd of Curd put a p'd of Clarified butter luke warme then put it into the fatt and pres it and turne twice a day it must keep in a moist place, and at least a year old before it be eate.

An Excellent Hogs-head after the French manner {Mr Thorp} Take a dry Hogs-head Ears and Feet, boyl them toget= =her till the Bones come out easely, take them from the fire, and haveing pour'd out the water, cutt the Ears and Feet into small pieces, part the head in halves, and lay them upon a Cloath and then place the said pieces of y^e Ears and feet upon it, Powder all with Salt, Cinnamon, Cloves, Pepper, Ginger, and Nutmeg, a little of each, and some Orange peel Scraped, then wrap together in the Cloath and put it into a Cheese Fat, and press it well, leaving it so 5 or 6 hours till all be cold, then make sauce liquour and put the Hogs-head into it this will keep good three months,

A Carrat Puding Cus Ann Sheldon

Take half a pound of greted bread as much greted carrat almost half a pound of loafe sugar and half a pound of melted butter some nutmeg greted and a little Salt and 2 ounces of canded lemon pieel cutt small mix six eggs the whites of three of them mix all with a pint or a little more of good milk and put it in a dish with light paste in the bottom and round the brims, one houre will bake it, put in 2 spoonfull of Sack and 2 of Rose water, and if you pleas you may put in some marrow.

To doe Apricoks, or Peaches in Brandy, Sir Fritzwilliams receipt Blanch them in watter & when soft take them out & make a strong syrop of double Refined sugar and put them in, & give them a heat over the Fire & let them stand all night & in the morning take them out & boyl them syrop strong, and when cold to every pint, of syrop put a Pint of good French Brandy mix them well togeather & put in your Peaches or Apricoks: & stop them well down

6

Here is another receipt to doe peaches in Brandy with the Skin one, Sir Fritzwilliams

You must clarifie a sugar loaf of 16 pounds weight, and make of it a light syrop, and put half of it into an Earthen Pan, the other half into your Preserving Pan over the Fire; skim it well when it begins to Boyl, put in the peaches one by one in Rows, and turn them with a spoon that the may stew equally; and feell when the grow a little soft, that you may know which are ready, as you find them done eough take them out & put them to steep in the other Syrop; and soe continue tell the are all done, then take off the Preserving Pan: and get a Spoon with holes with which you must take the Peaches one by one out of the Pan, where the Steep, and put them into large Bottles, with Brandy over them to harden them, then take the Syrop that remains in y^e preserving Pan, and put it over the Fire again with Some watter to clear it, and when it begins to Boyl, put fresh Peaches in, and Stew y^m to y^e value of a hundred Peached; for y^e same Syrop; when y^e are all done, & in Bottles take y^e Syrop that it in y^e Earthen Pan, and add to y^e 100 that remain in y^e Preserving Pan and let it boyl up, as for Prese[...] then take

it off the Hive and pour it into a pint of Brandy; the pour it out all the Brandy in which the peaches have lain, and measure it and put to it, as much of this syrop as is of plain Brandy, and when it is well mixed, togeather fill your Bottles of Peaches, with this syrop, which will be very clear cover the mouth of the Bottles with wett parchment, Aprocoks & Plums may be done the same way: the fruit to be gather'd when its ripe

The Gout Cordiall

Rhubarb half, and sliced thin, Senna, 2 ounces, Coriander & Fennell each one ounce, Cochineel, Safron, & Liquorish, each half an ounce, infuse hese Ingredients in 2, Gallons of brandy, let it stand ten Days, then strain if off, and put 2 quarts more of Brandy to it, Strain it off and use it as want it 3 or 4 Spoonfulls att a time

you may make the 7th part of the quantity