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

Sugar is quite dissolved but must not boil then take it off y[ou]r fire & put it into your [?] cake glasses & set it into a stove for 3 days then turn them out of y[ou]r glasses upon [flult] glasses & set them into y[ou]r stove till they are candyd a top then warm the back proof your glasses & slip them off on clean paper y[ou]r canded side norot y[ou]r paper & put y[ou]r paper on a sied till they are canded On y[ou]r other side then put them up in papers so you may do apricots or any other sort of plums

Plum Cake Take 7 pints of flower 6 p[oun]d of curans[currants] half a p[oun]d of fine sugar one ounce of mace 2 nutmegs put your spices & sugar through a hare sive take 22 eggs half y[ou]r whights 2 p[oun]ds & half of butter one pint of crame put y[ou]r cream & butter into a close pot & set y[ou]r pot in a soclot of water over y[ou]r fire till it is a little more than warm then beat your eggs well & put then into a pint of barm through a hare sive & then your cream & butter mix it well set it to y[ou]r fire to rise for half an hour having your currans washed picked & dryed by y[ou]r fire then have your butter & y[ou]r oven hot mix in your currans & put it in y[ou]r oven bake it near 2 hours

To pickle Concumbers

Take your concumbers before they are too ripe pare them & slise them as you do for present eating only a little thicker to a dozen of cucumber slise 2 onions put them in a large dish & stiron & good deal of salt upon them let them stand 24 hours then drain them as free from y[ou]r liquor as you can then take 2 quarts of y[ou]r best vinegar & boil it with pepper or what other spice you like till it coms to 3 pints let it stand till it is quite cold & then pour it upon y[ou]r cucumbers & stop it close before y[ou]r glass or pot be very befor dry you put them in

Elder Wine

Take 20 p[oun]d of Malays rasons pick rub & chop them then put them into a tub with 20 quarts of water let them stand 10 days stiring them twice a day then stand y[ou]r liquor from them & put to it 9 pints of y[ou]r juce of elder and one of damsons & 3 p[oun]d of loaf sugar turn them into a barrel & let it stand

3 or 4 months before you bottle it the vent hole of the barrel must not be stoped till it hath left making a noise the Juce must be drawn by sitting the frute in a jug in a kettle of water to boil & the liquor run through a hare sive & boiled & stand to be Cold befor your put it on your reasons

To make Lemmon Wine

Take the parings of 10 or 12 lemmons & put them into 3 quarts of good Brandy stop it so let them stand 8 days take out the parings & out them into 3 quarts of boiling spring water then put the water Clear to The brandy & put Juce of Lemmin to your taste one pound & half of Good sugar Clarifed in sum of the water strain it altogether thren a picce of thick Flannel & bottle it up

To make Dutch Wafors

A pound of flower 3 quarters of a pound of fine grated whight bread 8 eggs mix the bread to the eggs being well beaten then the flower warm 3 pints of new milk And put to it with a spoonfull of [ale] yest pound of Melted butter & what spice you please have a peece of butter in a clean ragg so rub the wafor [Jrone] before you begin & after as a cushon when they are baked pour on melted butter if you please they must stand by the fire an hour or more before you bake them

Savory Bals

Take 2 pound of a leg of muton or pork 2 pound of beef [skuet] a hand full of sag a sprig pf winter savory shred all very small season your meat with cloves mace pepper & salt then take a pint of oyster & make hot in there one like let them be Cold then put all into a morter with the yolks of 4 eggs till the oysters are not seen then press them close into a pot & they will keep to fry at any time a week it is good to fry or bake in batys

Slice beef into your stueing pan to as much water as Covers it flower your beef & stue it a good while

To make Chees Cakes

Take 3 pints of tender chess curds made of new milk pressed dry from whey put to it 12 yolks of eggs & 3 whights one pint of Crame a nutmeg & a little Cinnamon half a pound of butter melted a little rose water or sack as much grated bread as will make it of a good thickness sweeten it as you think fit beat all these together & put it into your Crust a little while will bake them in a gentle oven some Currens if you please

To make a Thick Cheese

Take the milk of 12 Cows & the nights Cream of as many put it very hot together & more runnet then for ordinary Cheese take out half the whay and put in as Much boiling water stir it about & then let it stand a while then take the whay from it & put it in the Cheese fat by a little at a time haveing two people ready to break it till it falls all to Crumbles crush it very well in the cheese fat till the whay is clean from it then break it up again & salt it a several times till the Cheese fat is full let it two days and a night in the press Keep it two years before you eat it you may put in many [golds] stampt & straned when you put your Cheese together

Swallow Water

Take 40 or 50 swallows when they are just ready to fly out of the nest bruise them to pap in a morter feathers and all then add to them 2 ounces of Castorium beaten to powder & a pint of strong whight wine vinegar mix all very well together & put it into a still & distill it, you may drane from it a pint of very good water. Give the patient one two or threespoonfulls sweetned with sugar this is good for the passion of the hearts passion of the mother for a sudden sounding fits for the dead palsie for the Convulsions or any thing that proseeds from the head

To make mead Mrs Goodmans Way

Take 10 gallons of spring water and put there in 10 pints of honey take 12 whights of Eggs beaten to froth & put to the water & honey stir it altogether then set it on the fire & let it boil half an hour stur least it burn too scim it very well then put in the pill of 2 leamons & one ounce of ginger sliced the boil it an hour longer stiring it constantly then take it off the fire & put it into a Clean tub & when it is Cold work it with a pint of good Ale barm as you do bear beat it in twice a day when it has stood 2 days in the tub put it in a Clean vessel & stop it Close let it stand a week before you bottle it & in 10 days after it will be fit to drink when it is botled do not do the Corks hard down till 2 or 3 days after for it will be apt to fly if you do

How To make Pomatum for the face

Take half a pound of the whightest & best hogs suet you can get take off the skin from it then cut it very small then take a Clean napkin wet the napkin in water put yout suet in it ten take a roleing pin & beat it near half an hour then put it into the galley pot with water so do it twice in water then the third time take some whight wine & after the last boiling let it stand & settle then take it off with a spoon from the wine before it b[...] cold & put it into a deep whight basin put in some spermacete a quarter of an ounce & some oringe flower water & if you please a little oyl of Rhodium & so keep it continually beating till it is Cold

To make Goosberry Wine

Take 5 pecks of Goosberrys full ripe bruise them well & put to them 4 gallons of water let them stand together 24 hours stiring them now & then after this strane them through a rycing sive next through a brown bread sive then put the liquor into any vessel open at top which hath a top and bottem put 3 spoonfulls of Ale barm into it stir it in & sprinkle sume wheat flower upon the top of it draw it off before the top breaks & to every gallon of liquor alone 3 pound of sugar but it into a barrel and let it stand till febuary & then bottle it

Lady Burtons Puding

Take a pound of the best suet shred it as fine as possible take half a pound of reasons stone them and slit them in two take 6 eggs 4 spoon fulls flower 4 spoonfull of sugar & sum nutmeg mix those together then flower the Cloth mighty well & boil it in meat broth 8 or 9 hours if you divide it it two 4 hours will boil it

To make Ratifea

Take 2 quarts of the best brandy & 300 of Apricock stones & [dran/draw] of cinamont & half a pound of white sugar candy beaten to fine powder [shie] in 2 or 3 Aprcoks brake the Apricok stones stones without bruising the Curnels then put all those Ingregients & brandy int a large Glass bottle & let the bottle stand 5 or 6 weeks in the sun or any warm place then pour it off into a large bottle & let it stand to settle 5 or 6 days then pour it off into your Clean bottle of it be not Very fine strane it through a flannel

The Hartshorn Drink

Take an ounce of burntt hartshorn put it into 3 pints of sprin g water & boil it leasurely till one pint be consumed then pour it on two ounces of hard sugar a stick or 2 of cinnamon & a sprig of rosemary balm mint or sage or any other herbs proper for your disstemper season it with five or 6 spoonfulls of sack or Eepedemical water or Cinnamon water or what other Cordial water you like best. you may if you please add [piurle] or seutehonell or any Cordial powder to it

To make Pancakes

Take a pint of very thick Cream & 6 eggs very well beaten with the treds taken out half a porriinger full of Melted butter a little salt sugar & nutmeg so much flower as will make it off the thickness of butter stir them well together & pour them into the pan thin & they will fry themselves without any thing else