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

A Receipt for Milk Water.

Spermint, Balme, Rue, Sage, Wormwood, Angehia, Carduls, Sentry, allcost, WallRue Marigolf Blossoms Cloves Gilly flowers, Agrimony a Handfull of Each, hit little Wormwood putt them & new Milk

Lady Fiby William

To make Flomary Jelly.

Put to half a pound of [Hartshome] 3 or 4 Quarts of Water & boyle itt to a Stiff Jelly, Blanch a quarter of a pound of Allmonds & beat [] very fine with fair Water, put a Peele of a large Lemon very Small, putt these to [] Jelly & make moony hot together then Straine it through a Canvas or Linnen Cloth into Cups & when itt is perfectly []& Turne itt out

Barbara Ingram.

To preserve Oranges Whole.

Take 8 Oranges yt are without any Dent or flatness in ye Side lay ym in Water over night than grate of [albye] outside peele with a Nutmeg Grater, if not fine throw ym in water as you do ym yn make a Small Hole when ye [bath] grew to take out ye Kernells & Huice, lett ym lye two days in Water yn boyle ym up in a pound & a half of sugar to a pint of Water, but first boyle ym under in fair Water, Shift ye Water three times in y boyling; have ye Syrup ready to putt ym in as son as they are Tender, then bole ym up with a quick firw about half an hour the Less they are ony fire ye paler they will look. To lett ym lye one night; then boyle ym a little again with y Syrup of Six Oranges made ready to be putt [boym] a little while before they are Enoughl yn Shake ym together in a stewoan. You may make ye Quantity of ye Syrup [] Water as you think fitt & with a Tea Spoon [] out ye insode but as careful as you can but not to neat, when you Send ym toye Table putt ym in a large Jeyy Glass

Lady [Harunite]

To Make White Curran Wine

To Every Gallon of Water putt four ppound of Chopped [reasons] of ye Sun & two pound of Single refined Sugar & three pound of White Currans; lett ym Steep in a Tubb ten days, Stirring ym once or twice a day, yn press ym out & barrell it & when fine bottle itt. Mrs Shepheard

Leafs of [Red Doch] red Sage red Bryas Rosemary Oaurell Wall Ivy of Each two Handfulls; [] one Handfull boyle ym well together in four quarts of Spring Water, [thain ] out ye Herns & putt in 4 penny Worth of Allam, boyle it again with ye Allam is dissolved yn putt in []one time yw Quantoty of a Wallnitt

Edw Theton

To Make Brawne {9}

Scold youryr Boar as you do a Porter thanyn. theye next night take out all theye ones & leave theye meat Entirely wholes, thanyn wett itt theye Cross way into Collars, thanyn lay itt in a Tubb where itt may lay full length & breadth, thanyn lay some Salt upon itt, & lett itt lye till itt brings out theye blood, thanyn. putt that brine from itt & fill theye Tubb with Spring Water, Shift theye Water morning & Evening for 4 Dayes & Every morning Scrape theye rind with a Knife Till it is Clear & white thanyn lay a row of Salt along ye middle of theye Collar, but you must dry itt very well before you Salt itt; thanyn role it as close as possible, thanyn take two pieces of Pack thread & twist hard about itt with a Screw att both Ends of ye Collar, thanyn take broad filletting & bind round itt very hard & close as to lap one after Another, thanyn have ready a piece of [lounte] cloath, with lace Holes made thick on Each side & lace thatyt tight over with pack thread, thanyn fill up theye ends of theye Collar with pieces of Flesh & putt a handfull of Salt att Each end of theye collar before you sow itt up, thanyn tye a Strong String about theye middle of Each Collar, theye String must be long Enough to lett itt down near to theye bottom of theye Furnace, thanyn lay a Coullstaff over theye top of theye Furnace & tye theye strings of Each Collar to that

Keep itt Scumming all theye while itt boyls, theye Water must Boyle before you putt in theye Collar; when theye Collar's rite to theye Top of theye water they're Enough, they must be often turned whilst they are a boyling, than lett themym up against theye wall & open theye upper end of Each Collar, & putt in a handfull of Salt than lay a trencher & a little Weight upon Each of themym. lett themym stand two dayes & two nights till they are perfectly cold, than take off both Cloaths & filletting & putt itt into Pickle, theye Pickle must be made with Wheat Brann, & Water boyle^d together with a little salt thanyn Straine itt off & lett itt stand till it is cold, thanyn. pour theye Clear off & putt to itt three pints of Milk, this Pickle must be renewed two or three times a Week M^rs Bentley.