Wellcome Collection: English Recipe Book, early 18th century (MS.7746)

To Bring away on After Birth in a m(page torn) Y ?by M^n Sloan the, midwifs

27 Take 2 dram of powder of myrh (maybe myth), at 4 times in a Sponeful mugwort and drink, after every dace. a quarter of a pint of the f (page torn) made with orsfs, mugwort; unclear, Sweet mergram of each a hardy (page torn) the roots of lifterd and pennyworth, it never fales but in 2 or 3 day (page torn) for the work, but the decodlecion of virven is proper to contu(page torn) 10 days after

[M]ake cowslips wine Lady Osborn's Way 32

e nine gallon's of spring water and twenty pound of the best powder suger boyle them togather very well with the white of six eggs well beaten to a froth but let your suger and water have one good boyle before you put in your eggs and be shure it boyle when you put your eggs in and it will clarifie your water and shuger you must power this boyling hot when you have scum'd it well upon a bushell of clip't cowslips cover it close and let it stand 24 hours then strain out the cowslips and put in half a dosen tosts hard tosted of browne bread syred of both sides with the best ale east you can get and put in the juce of six good lemond's and the peal of one cut thin from the white then cover it again and when it has worked well put it into a vessell fit for it with two bottles of [Rennish] wine two of good canary and [let] it work well then stop it up and make a vent with a peg a top of the vessell by the bung hole lest the vessell burst and when you see it has done working cut the peg and knock it downe that it get noe aire beshure your vessell be full before you stop it up let it stand six weeks before you bottle it and then bottle it beshure you have good corks and knock the corks downward's in two mounths it will be fit to be drank after it is bottled if you boyle your water by it selfe before you put the suger in it mak's the wine much better and you must beshure you have that quantity of water after you have boyld that you may have nine gallons to your 24 pound of shuger you had best have some of your licker in a bottle to power it in before you stop it up what the working has wasted

33 To make Scotch Collops

Take a fillet of Vele & cut it in thin slices beating ym well with the back of a knife yn frye ym in clarified butter after power yn buter out yn take 4 yolks of eggs & a bit of butter as big as an egg [2 anchos] & a litell strong brath seasen it to yr tast with peper salt & litell mace & mushroms & oystrs if you have it & tos them up together in ye pan & so [mash] them

34 To Stue a Sholder of Vele

Put ofe the knuckell & break the bone with a clever to peeces yn try it browne with butter yn put it in a stue pan & put to it a pint of strong broth & halfe a pint of claret & halfe a pint of oystrs 2 anchoves a bundle of sweet crbs let them stue all together wn its stued enough put 2 yolks of eggs & a littell peece of butter stur ym together & power yr soce over yr meat & sarve it up hot

a very good Rippt to make Hare Grow thick in a short time

Take the roots of that sort of fern that hath the ha boyle it in strong wort, & wash yr head once all over w will quickly bring hare

36

A very Good Glister for the Winte Coo

Take Cammamell & mellolet & elder flowers of each a handfull till feeds 2 sponefulls boyle these in milk & make it very Swe with corse shuger & put in 4 ounces of casell sope or the [weig of] to pence in sitver,

37

To Stue Carps Jane Petys waye

Take them & salt them & pale them & wash them with watter & wash yn with vinegaryn gat ym & save the roes, yn set ym a stueing with 3 part claret & one water & halfe a race of ginger & halfe an nutmeg 2 or 3 cloves & som hole peper salt pickeld mushroms put them all together & let ym stue halfs an hower or more yn put in ye blnd of ye carps & som crums of sale white bread & a bough halfe a pd of butter & yn let the stue tell ye are enough.

38

To make Wiggs Take 3 quarts of fine flower devide it into 2 parts in one part put a pint of Cream & a pint of yeast & set it to the fier to rise, in the other part put 3 quarters of a pd of butter, when yr other part is well risen worke it all together & make them in ye shape of wiggs or caks & bake them in an oven not to hot. You must remember to put in som shugerd carryes, or carry seeds & som shuger just before ye goe into ye oven

39 To make ye Best Paste for Tarts in Batypan

Take 2 handfulls of flower, a litell more yn ye bigness of a hen egge of butter, rub yr butter & flower tell its all in crimbells like grated bread, yn break in the yolks of 2 eggs, & a littill colde watter, worke all this up lightly & role it as thin as posable for ye lids but not quite so thin for ye bottams you mist remember to strow flower under yr past when you role it out & dab Roling pin with flower as for other past

40 To Dry Hartichoks for use all ye year

After ye are boyled take ye bottoms & put them in an oven after bread, dry ym, then put them in an earthen pot & keep them for yr use soften ym in boyling watter when you use them

To Make Waffers 41

Shuger ye yolks of 3 eggs & one white & flower & rose watter beat them wth a litell Salt & so make yr waffers

To Make Waffers 42

Be very fine flower, cream & Rose watter & shuger Temper all these wth a litell salt then let it stand an hower & so make it into waffers

To Cure an ague by Mr Whaly 43

A Gram of Mirh given in a glace of wine 2 howers before the fit come has don great curs for the ague, when the bark hath faded you must go to bed & lye two cue hours & Sweat if you can

For The Vapers in Lieing in or any other time unless wth Child 44

Take as much as an Nutmeg of consarve of stinking orach in a quarter of a pint of pennery all watter with 2 or 3 Spone fulls of hysterick nuts at any time when you are ill.

45

To Cure an Ague by Mrs Granton

Take of the Best Tesewit barke finely powedered one dram & a halfe, Vinice. Treakel one dram, juce of Sivell oring one spoonefull, mix these in a littell wine glace of the best sack, & take it 3 or 4 hours before you [civer] a fit, & once 15 days after you have quite missd it

46

For the coming downe of the mother by Dr [Brew]

Take cake barke & buds of each Two ounces of plantum leaves & Comphery of Each one handfull boil them in five pints of spring water untill one pint is wasted then strain it & add to ye liquor half a pints of Red wine foment ye part morning & Night with flenill stripes pritty warm for a week or more & if she finds benefit repeat it again

A recepit for ye Worms Either in old or young

47

Take of wormfeed, fenrigreeg, Allors, Cittorn, corolina, or sea Johns wort; burnt harts horn, of each of thees three drams them all into fine powder; put thear to three drams & a ha flower of Sulfer; with 3 tims the weight of all the other ingredg affor said of the best Lofe Shuger finely beaten, & mix them all to(gether) very well, & those of ripe years give a dram & halfe, the younger one dram, it must be taken in muscader or cannary

To Make Chese Puffs 48

Take a quart of Sweat Cheese curd clean from the whay, ^{very dry} then put halfe as much flower Grated Bread as curd, put in 2 eggs whits and all. make them into balls with flower & lay them one a paper & bake them, pare off the bottams & cut around hole one the top & power one sack butter & Shuger. When you sarve them up, you may frye hem in butter if you pleas & have no oven, let the curd be run [thrny] [afor] with a spoone

How to Keepe Kidney Beans, all ye Years for Boyling 49

Make a strong Brine of Salt & watter, so much as will cover them & run them over wth Sewett & when you use them put them in to boyling watter; & let them boyle an hower at least pasting them downe close.

How to Pickele Parslaine 50

Make a strong brine of Salt & whay, boyle it & let it stand till it is cold, then take yr Purslain & but it thearin & run it over with Sewett & let it lye a month in the pickell befor you use it

To make a savery Brown Bread Pooding 51

Take as much Brown Bread as you can hold at twice in both yr hands, one Spoonfull of flower, halfe a pd of beef suet freed small one nutmeg 5 eggs 3 of the whits with as much milk as will temper it. If you will have it sweet put in halfe a pd of Curance & a Spoonful of Shuger tye it up in a cloath & boyle it an hour [&] halfe