Wellcome Collection: English Recipe Book, 18th century (MS6956)

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To make puff paste:

Take to every quart of fine flower 4 whtes of eggs to make a makefine lite past then take roul out your paste pretty yin yn take a a pound of fresh butter & beate it yn take some of your butter & spred halfe over your paste yn double your paste & roll it out againe & so serve it nine or tenn times till you have work in all yoor butter yn it is fitt for use:

To callE a Breast of Veal

Take it & bone it & season it with water some salt & some other salt & some peper & cloves & mace & nutmeg & two Anchovie & some sweet herbs & some Lemon soe coller it close you do brawne then boyle it in water & salt & vinegar & whole spice & when it is boyled let it be cold yn keep it in that pickle for use:

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To caller a Pigg

Take yoer Pigg & bone it & lay it in water & salt one night then season it with some peper & salt & some cloves & mace & nutmeg & three Anchovis and a few sage leave & some Lemon soe caller it up close then boyle it water and salt & some venegar & a pint of white wine soe keepe it in that pickle adding to it some small beere so keep it for use:

To Make Paist for great Pies

Take to every quart of flower a Quarter of a pound of butter & put the butter in when the water boyles & boyle the licker soe make yoer paist & lett it coole that it may be smooth soe make yoer pie & close it with flower & water

To make Cheescakes

Take the tender Chees=curd & a bitt of Butter the bigness of a Turkes egg & mix with the curd then put in 6 eggs well beaten then season it with Cloves & mace & Nutmeg & some sugar & some Currants then put to it half a pound of blanched & pounded allmons & mix with the curd then put in some canded Lemon & sittorn & dates so sett this into the coffins then bake them

M^rs Dances Recait for Defness

Take the oil of notmegs melted and 2 or 3 drops of hongery water in it and so dip som black woll in it an put it in the eyere