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

¹⁰ To make Puffe Payst 88 Take a quart of flower the yolk & whights of 2 eggs wet them with fair water, make it as stiff payst a pound of butter beat it with a Rouling pin, Roul your payst & spread the butter upon the laste shake a little flower up upon it & att 4. or 5. times Rouling you will have spent your butter. For the sting of a waspe being swallowed downthe Throat {89} A quarter of a pint of rose water 3 spoonfull of white wine vinnger 3 spoonfull of live honey half an ounce of mad[ridcew...] take it together & gargle the throat. To make the best Ink 90 Galls six ounces bruise them small & steep them two days in a quart of dead wine either whight wine or Claret then put to 4 ounces of Green Copperas one oune of alom, two ounces of Gum Arabic, All several powdred slake it off for a week and keep it for your use, keep your Cotten from dust For Icing the Cake 91 beat the whights of 2 eggs with rosewater & double refined suger scifted beat all these in a morter make it so stiff as to spread with a knife lay it on when the Cake is Cold put the Cake in a Cool oven to harden the Icing let it not be so got as to turn the Couler if you make roles of sugar to make works on the top then add a little gum dragon steeped in rose water to keep them shape and stick them on with the whight of an egg when the Icing is dryed. To Pickle hung beefe 93 Taje 4 gallons of brine made of bay salt as strong as it will bare an egg & put as much might salt as the bigness of a walnut let your beef lye in it 3 weeks or a month you may take it out and let it lye draying one day; then put it up in the Chimney as you dry beacon A let it stay a weck & when you boile lay some hay at the top and botome never boyle your brine in a fresh peece of beef.

¹¹ To make Rasberry Wine 97 Take 3 pints of the iuyce of Rasberryes & one pound of sugar put it into an earthen pan cover it close & set it coole & let it stand till michaelmas then take off the scum & run the iuyce through a Jelly bag then bottle it up and stop it Close & keep it for your use To preserve Walnuts Green 98 Take a quantity of walnuts put them into a linnen bag boile them in water shifting the water 14 or 15 times boil them till they be tender then take them out and pill them put them into cold water then to a pound of walnuts take a pound and half of sugar & a pint and half of water boil them a while in the surrip then take them out & afterwards if it need boil up the syrrup higher To make Coller Beef 99 Take a peece of flanck beef, take out the bones, & grissels & the inner skin, then put in Pump water 3 houers then take it out & put in a broad Earthen p[.....], & beat 2 ounces of Salt peeter & mix it with as muchother salt as you think will season it so let it ly a week in it, turne it oft before you roule it up put it into pump water again 2 hours then spread it on a board then take some beaten Cloves & mace & nutmeg & pepper strew it all over over the beef then mince the pill of a lemmon small & strew it all over them take sage & penirial & spinnage and a little time & hack it smal & strow it all over your beef & roul it up & put it in your pot & put in pint of Clarret to it & little water & 2 whole onnions so Cover it Close with paste or paper & set it in the oven with houshold bread all night then when it is almost Cold draw the strings Closer & roule it Close in a cloth & ty both the end & so it by To make Ruskes 100 Take 3 quartes of flower & 6 ounces of sugar & 6 ounces of Butter & 6 eggs & a quarter of a pint of good [....] ale yeast & [.....] Carryway seeds then rubb the butter in the flower then beat the eggs & the yeast very well to gether & put to them as much warm milk as will Mix it in to a lite past then make it in to 4 or 5 Cakes & set it in to a very quick oven about half an houer take it out and cut it into slices & lay it upon paper in the oven to dry put in the sugar & the seeds in to the flower before you rull in the butter

A Receit to Pot Beef

Take the Buttock peecs of young beef take the inside what is tender & cut it in thin slices & put it in pump water as much as will cover it & some salt pooper let it soke in it twenty four hours then take ot out & drain it till all the water be run from it then season it with pepper & salt then put in a pot & cover it close with [peast] & put it in the oven with a batch of household bread when it is baked take it out of the pot & drain it whilst it is hot Let it stand in a things shall bings till all the liquor be drained from it then take some pounded sinnamond & cloves & mace & stren over it, then beat it very fine in a marble mortor whilst it is warm if you have it not at a conveniant time out of the oven to do it whilst it is hot you may let it stand & heat in the oven for while go so you do it it must be beaten very fine & put in oven for pot [closoeonn]& Covered with som clarified Butter if find it be not seasoned enough with pepper and salt when you pound it you may add some more- - -

Hartshorn Jelley

Six ounces of hartshorn to 2 quarts of water & let it boil 4 or 5 houers till it will be a a stif jelley strain it through a jelley bag & put to it the whights of 10 eggs well beaten as much [zalte] as will lye on [] & duble refined sugar beaten to sweeten it to the taste & 10 or 12 spoonfuls of whight wine set it on the fire [put] in the juce of four large Commons when the jelley is scalding hott & let it boyle till it looks thick and & Curds like a posit so as to [difeenne] when you take it off a clear under the thick Curd then put into the jelley bag the [sines] of 2 Commons & pour the hot Jelley on it the first [] or 2 which runes put into the bag [agaen] If the hartshorne is not good or you desire more wine add an ounce more hartshorne and as much renish wine & whights of 2 eggs & whight wine the hartshorne may be put in a pitcher & [] boiled in a pot of water

A Cheese.

To 8 quarts of new milk put 3 pints of cream boil the cream & put it so hot to the new milk as it is when it comes from the cow when it is come without breaking the Curd put it into the Cheese sat in [ n ch] there must be laid a wet Cloth set on it a pound weight when all the Curd is in lay on another pound and let it stand an houer longer then put on another pound so let it stand an hour then turn it into a dry Cloth & lay on a pd and half more then keep it turned in 2 dry Cloths 6 or 8 times before night then salt it still turning it unto cloths the next day turn it 6 or 8 times again, then lay it on a cheese board turn it night & morning till it's very dry so dry it up in Cloathes - - - -

To make Sugar Cakes

Take half a pound of double refined sugar scearced one pd of the finest floruer dried mix them together then take a pd of new butter break it in as for past, then put in the yolks of 4 eggs & work it together & roul it thin if you find it stick to the rouling pin shake on more floruer through a drdging box cut them out with a glass & lay them on pye plates the ar sifted over with floruer prick them with a pin to keep them from [blubing] let not. your oven br 2 hot a little time a little time will bake them

Strong Mead

Take to a quart of the best virginis honey 4 q [ dts] of spring water put the water in the kettle by it self then set a stick & mark how high the water comes mark the stick & put in the honey & set it on the fire & let it boil skiming it veary well take to every quart of honey a pd of reasons of the sun wash & pick them put them in the kettle & let them boil till they are plump then take them out & let them drane in a Culender then put them in a bag & press out all the juse in a press then put the juce in to the Kettle boiling it till there be no more Lickure then there was water at the first whitch you may se by your stick then put it into anopen stand and cover it till it be Cold then put it into your [ essol] set it in to your selor 6 weeks with the bung hole open only lay a Cloth so as it may have ayr, at 6 weeks end stop it up close it must stand 6 months for in [ cofs]btime it [] will not be clear then drain it off a sack barrel is the [cost] to do it in - - -