ENPages
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The Library of the Wellcome Institue for the History of Medicine Western Manuscript 7746 Accession Number 351233
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12 To Cure a Cough of the Lungs Too ounces of fox lungs in pouder, 2 ounces of [alicompan] roots in pouder; 4 ounces of white shuger candy in pouder, pennyworth of lyckrish pouder; 2 grated nutmegs, mix [...] together & take a sponefull of this in 4 sponefuls of ale or beare, every morning fasting, & fast an hour after itt. 13 to Cure a Canker in the ? to anoynt the crowne of the head 2 or 3 times with [...] grees 14 an aproved medcen that hath cured great [...] Take lavender cotten, wormwood, & red dock roots, steepe of thees 24 hours in strong stale beare & let the party drink noe other drink it will cure in 6 weeks time
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20
To make a tansey Ant B[....]
To a pint of creame, take 12 eggs. Keepe out [.a.][...] whits, a pint of the ince of spinidg with a littell tan [sey] [.] spoonfulls of White bread crums or bisket crumb [s] Season it with nutmeg shugar & a littell salt as you pleas[...]
21 To Make a marrow Pooding [.ist. P: way]
Lay sipets of white bread in the bottom of the dish with dots [of] marrow, & put som custard stuf in it, & bake it as you doe custords when you have it up stick oring peal in it, and scrape shuger over it if you would have frute in it; wash them & pick them very clean & let them be plumped & put in the custord as you put it in the dish.
22
To Make a carrot Pooding [jistr P: way]
Take 2 great carrots or 3 littell ons; treat them then take & penny white Lofe great it & have half a pound of fine Shuger pounded take halfe a pound of butter melted 10 eggs but 4 whits & one nutmeg grated 2 eggs Shels of of flower & a pint or littell more of milk, mix all these together; then put past round the dish & bake it; when it is com out of the oven [some ]Shuger & butter over it.
23
To make an oring pooding
Take the rins of 4 oringes & pareboyle them as you would for [....ips] then shred them as small as posable & ad 10 ounces of duble fine Shuger; then put them in a stone morter & beat them very well together then put to it 3 quarters of a pound of butter, then beat them very well agane, then take the yolks of 12 eggs & beat them by themselves, then put them into the morter & beat them all together & when you have don make the best past you can [...pt pase past] & roale it very thin & lay a sheet in the bottom of the dish & another over it bake it with small thinge on [....] will bake it
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24 Make a [Scots] Pooding [Aunt Bake's] way
Take a pint of flower & 10 eggs put in halfe the whits & good Spomefull of yest & halfe a pint of milk as warm as if coms from the cow & melt halfe a pound of butter butter & put them all together, & beat them well & let them stand an hour before the fier to rise, then put it into a tin pooding pan, in the oven & let it stand 3 quarters of an houer; & when you take it out of the oven, have a pound of butter redy melted, then cut the pooding round the midell with a browne thread & pour the butter upon it & clap it close agane so Sarve it up,
25 To make marrow Pooding in Skins P
Take a quarter of a pound of almonds, beat them as small as posable with a littell oring flower watter to keepe it from oyling, take hole [Seniment] mace & a quarter of a nutmeg boyle these one a sloe fier a good while in a quart of new milk keeping it sturing, then power it through a colender boyleing hot crushing the almonds & spice with the bac of a spoone, into a pan wheare 2 peny manchets is greated & 3 quarter of a pound of marow shred small; mix them well & Sweeten them to yr tast; & when it is coull; take 3 eggs but 4 whits beat them very well by themselvs, & put them in, & a good deall of canded sitorn & oring peall cut small 30 sturs them all well together & till them into yr skins being washed very well Cleane boyle them & keep them for yr use
26 To make poodings in Skins with Cream in sted of blud
Take 3 pints of thick cream & 3 quartrs of a pound of good Grets poyle yr Cream with
