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

Whight Marmelet of Quins

Take 4 ripe Quinses when new pulled of the tree & take some of them & cut them in Quarter & take out the seeds & Cors then stamp them smal in a stone morter & then strane them & let them stand in a pot to settle then take the fierest Quinses & [piers/ pars] & core them & trough them in water & to every pound of Quinses take a pint of Clear Juse & a pound of double refined sugar & boil them up as fast as you Can & when you think it anough glas it

To make Oring Cakes

Take a pound of well coulored oringes Cut them in halfs & take the meat [Clear/Clean] out then boil the Rines till the are tender & the bitterness out then dry them well in a Cloth & beat them in a Morter very fine then Mingle it with the Juce & meat of the Oring as you took out & add the Juce of one or too lemm =ons to it & befure you take out all the seeds & skins of the oringes then take a pound of Double refined Sugar & boil it to sugar again and mix your pulp into it as you do for other Clear Cakes & let it seald on the fire till it lucks Clear befure to keep it stiring all the while & not-boil then put it into glasses or when it is almost Cold it will drop into Cakes & put them into your [store/stove] to drye

To Preserve Rasberys

Take your fairest Rasberrys before they are too ripe & to a pound of Rasberys you must have a pound and Quarter of sugar weat your sugar with a pint of water & boil it to a surrup and scim it Clear then set it to be Cold before your Rasberry is put in then put them into the surrup & shake them all in them set them on a quick fire a lot them boil as fast as they Can till they are enough blowing the fire all the while not taking them off till they are enough as you may see by ye falling of them you must scim [they/them] clear as they boil

How to make Pease Pottage

To a quart of pease have as much water as will boil them very soft wth an onion stuck wth Cloves some whole pepper a bunch of sweet herbs, then strain it trough a Cullonder & to 3 quarts of the Liquor take near a pound of butter & some milk & let them boil altogether some time till you

think it thick [et/it] thick enough put in salt then have ready some [spinaege/spinceye] & mints fried a little in butter & some square peices of whight bread fried till they are crisp put these in Just before you dish them

To make Mead

Take 6 gallons of spring water & a quarter of a pound of Cloves mace nutmegs altogether 3 sprigs of Rosemary the whights of 6 eggs very well beaten mix all those together & let boil one part in 3 [awery] skiming it ver[...] well then put in 6 pound of honey & let it boil so long as any skim aviseth then take it off and strain it into a Stone can through a sive & cut one lemmon in slices into it & the juce of another & half a pound of stoned reasons Stir it often till it be Cold & when it is Cold put a pint of ale [barm] into it & stir it together & let it stand and 4 or 5 days then bottle it so to every bottle put 3 or 4 lumps of lofe sugar so corke it

To make Lemmon Crame

Take the juce of 4 good Lemmons & a pint of spring water & half a pound of Duble refined sugar & have the whights of 5 hen laid eggs beat your eggs very well with a spoon then mix your juce water & eggs in sugar well together & run it through a jelly bag into your juce [sarncing] pan & set it over a gentle fire keeping it then scimd as it rises with your spoon when it begns to jelly it is enough then glass it up you shold steep sum of your lemmon pill in the water as will make it luck better & boil sum pill tender as you put into the glases

To make a Tansey

To a pint of Crame take 12 eggs keep out half the [ro highes] a pint of juce of spinnage with a little Tansy 2 spoonfulls of [grated/grouled] bread season it with nutmeg & sugar & a little salt to your tast & fry it with sweet butter or bake it in the oven

To make Almon Chis Cakes

Take half a pound of good Almons beat them very fine with a little rose water put to it the yolks of 6 eggs half a [peny/pery] loaf grated 3 quarters of a pound of melted butter &

14 To make a Carryway Cake Take 4 pound of flower a pint of new ale yeast ^quart of cram boil it & let it stand till it be almost cold mix the Crame & yeast well together then make you cake & cap it in a colth, keeping it by the fire while the oven is heating when it is hot spread your paste thin on a board & strow 3 pound of shugered Carryways upon the paste then make your past cake as fast as you can & put it in a hoop & so bake it

Piper Water Take 3 quarts of buttermilk a pound of reasons of the sun stond & beaten & a pound of beaten Almonds blanched & beaten 3 lemmon^s pard & sliced 10 pepers cord & pard & bit of champher as big as the top of my thump still all thefe in a cold still & set your bottles in the sun & this will eld 2 quarts

To make french bread Take half a peck of flower & a quart of ale yeast the whights of 4 eggs beat the eggs very well & put them to your flower shake 3 pints of milk & a pint of water & one ounce of salt then warm your milk & water as milk from the cow & put your salt & yeast into it & make your doe put it in dishes & let it stand half the time the oven is a heating keeping it warm let your oven be very hot the brown is made this way only a quart of raspings of the whight bread pounded & sifted put into it a quart of flower lease out is must be rasped when it is hot

To make Cracknales Take half a pound of loaf sugar & as much flower both secured an ounce of butter rub it in your flower & sugar take the yolke of an egg & a little rose water & a fine [sedse] make all this in a stif past role them very thin there must be flower sarced in the roleing for the floure apt to stick out them round with a gaging iornthe pape^er must be flowered you bake them on put them in the oven wash them ouer with the yolk of an egg tins is much better to bak them on then paper

To Make Mrs Bennits Cake

Take a p[oun]d & a half of flower 4 ounces of sugar & one penyworth of cloves & more or little salt & if you please a little musk mix these together take one p[oun]d of sweet butter and one pint of y[ou]r thickest cr[e]am & & set them over y[ou]r fire until y[ou]r butter go luke warm keeping them stiring y[ou]r yolks of 8 eggs beaten with rose water & sta[i]n them into 3 quarter of a pint of [ale?] yeast which being done put the cr[e]ame & butter thereto but be carefull it be best only luke warm for fear of scorting y[ou]r yeast & so mixed pour them into y[ou]r flower then set it by y[ou]r fire that it may rise then put thereto 3 p[oun]d & a half of corrane [currants?] being washed & dried & set upon co[a]los to be warm the mingle altogether & pour it upon 3 sheets of paper laid one upon another your oven being as hot as for manshet & let it stand a full hour in y[ou]r oven & if you please is it over with rose water & fine sugar & put it in y[ou]r oven to dry

to make y[ou]r Lady Harves lite cake

Take 2 p[oun]d of flower & dry it very well put to it a p[oun]d & half of curran[t]s a p[oun]d of loaf sugar scrood very fine 2 p[oun]d of butter 6 eggs with 2 of y[ou]r whights put in 2 spoonfuls of vinegar into your eggs whisk it up to a froth & put in a nutmeg a little sinnamont[cinnamon] & mace you must plaits or pans re[a]dy butter[e]d a spoonfull & enough for one you butter & flower must be rubbed together

To make Clear Cakes of Gooseberrys

Take your goossberrys & cut off y[ou]r tops & stalks & put into as much water as you would have liquor & sit it on a quick fire to boil as you do your jelly for pipens make it very strong of y[ou]r goosberrys then strain it off through a flannell then have some double refined sugar & nett it in water set it boil to a candy to every p[oun]d of sugar you must put to a pint of your gooseberry liquor when you sugar is boil[e]d to a candy stiring it well on y[ou]r fire till your