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

To Preserve Whight Currens

Take your Curans & cut of the black tops & stone them to one pound of Curans have a pound of Double refined sugar boil up your sugar with almost a pint of water to a surrup then put in your Curans in a hare sive with some fair water it make them whighter just as you put them in your surrup then make them boil as fast as ever you can till they looke very Clear have a quorter of pound of sugar beaten & sifted and stron in as you boil them & about a quorter of a pint of Curran liquor to put in as will keep up the Jelley let them boil quick till you see they will Jelley than glass them up & keep a little of the Jelley to put over them when they are cold

To Preserve Red Currens

Take to a pound of Stoned Curens 3 quarters of a pound of sugar wett your sugar with a pint of water & boil it & scim it then put put in your Curans and boil them as fast as you can till they look clear then put in a pint of Curan liquor & 3 quarters of a pound of sugar & boil them till it is a Jelley if at first you boil a pound & half of sugar it is better when enough glass them up & scim some of the to put over them when thry are cold

To Preserve Cherryes

Take the [farecs] Cherrys way them and stone them to every pound of Cherrys take a pound of sugar & boil up your sugar with as much water as wet it to a sirrup scim it clear out your Cherreys in and give them a good boil till they are tender then set them by for some time then boil them again till they are enough the second boiling put in a quarter of a pint of Goosberry licker to ever pound of Cherrys which will Jelley them and make them look of a fine Color if they ar morallo Cherrys you must put as sugar as Goosberrey liquor if ordinary Cherreys the whight of the cherry is enough for its liquor and all

To Prepare Goosberrys White Lady Whightmons

Take Goosberys when they are at the full bignes & look Clear pick the tops then way to ever pound of Goosberrys 14 ounces of Double Refined sugar then wet an ounce of the Sugar in half a pint of water & boi[...] it to a syrrup & set it by the other 3 ounces beat & [serce] [...]e to strow on the Goosberrys as you boil them up then stone your Goosberrys & fling them into a pan of water & when th[...]y are stoned set them on the fire till the skins will pill off them pill them and put them into the surrup as you pill them when all is in the Surrup have a very quick fire & boil them as fast as you can taking them off & shakeing them & [stron] in by [dedrees] the sifted sugar as cleres then when they look very clear they are enough then glas them out & warm the surrup Just to strane it trow a hare sive & put in

To make Corant Wine

Take for every 3 pound of fruit a pound of Sugar & a quart of water bruise the Correns & steep them 24 hours in the water then let the Clear liquor run off through a hare sive to which add the Sugar then put it in a barrel Close stoped & there remain fortnight or 3 weeks then bottle it & corke it well & 3 months you may drink it but it will keep a year; thus I make Goosbery wine, and Raspe wine

To make Apricok Wine

Take a pound of sugar 3 pints of fair water put those together over the fire & let them boil together take off the scum that risses put into the liquor 3 pound of Apricoks pared & stoned & let them Continus boiling till the Apricocks are tender then take them & remove the fire from the liquor you may boil a sprig of flowared Clarry in it if you please & when the liquor is thoron cold barrel it for a little time & then bottle it

To make Ginger Bread

To 2 pound of Treacle take the yolks of 6 eggs & keep beating it together one hour then add to it half an ounce of powder of ginger powder of liquorish & Anniseeds of each as much as will ly on a shilling & half an ounce of whole Carryway seeds beat this with the treacle & eggs a quarter of an hour then make it stif enough with flower to make into Cakes bake it upon buttered papers as you do biskits

To Preserve Apricoks

Take your apricocks before they be full ripe slit them in half then pare them make a Surrup with sugar to every pound of sugar put no more water then will just melt the Sugar set it over the fire till it be Melted keep it sturing & [scwmed] then take it & put in your Apricoks with the flatt sides downward when your surrup is almost Cold set them over a very quick fire that they may boil very fast not [...] then take them off & let them stand till they are almost cold then turn the round sides down & put them over a quick fire again let them boil as fast as possible but a little while then take them off & let them stand as before then turn them and let them boil a little then take them off & put them as you can put half cover together take them clean from the surrup & give your syrrup a little more boiling & so pour it upon your Apricoks let these stand in a room where fire is but not two near these must be done in a broad Puter dish that will hold so many as you please to do at a time they must be donewith the best sugar

A receit To Cure a Cough of the Lungs

too ounces of fox lungs in powder too ounces of alicompain roots in powder 4 ounces of whight sugar candy in powder six peny worth of lyquorish powder & grated nutmeg mix them together & take a spoonfull in [...] of bear & take every morning and fast an hour

To make Almond Butter

Take a quart of cream fore score Almonds blanched & beaten very small with 2 spoonfull of oringe flower watter mix your Cream & Almonds together & set it over the fire & let them boil till it be as thick as Pap keeping it stiring all the while then take the yolks of 2 eggs well beaten mix your eggs & cream well together then take if off & set it by till you use it if it stand 10 days it is the beeter then take off the top & sweeten it to your taste so beat it up

19

To make Ginger Bread

Take 2 pound of treacle the yolks of 6 eggs beaten then put the eggs & trecle together an hour & half then put into it too spoonfulls of ginger beaten & sifted & as many Carry way seeds as will ly on a crown peece beaten all together a little longer then put into as much flower as will make into a stif paste make it into cakes and bake it they will be baked in half a quarter of an hour you must butter the pan and prick the cakes

To make Ice Cream

Take 5 pound of Ice 4 handsfull of bay salt 2 handsfull of salt peter take a quart of Cream and sweeten it according to your taste with sugar beat your ice in little lumps then mix your ice & salt let it stand in a Cold seller 2 hours before you use it

A receit For a Tansey

To a pint of cream take 12 eggs keep out half the whights a pint of Juce of spinage with a little tansey & 2 spoonfull of bread Crumbs or buisket Crumbs if you have them season it with nutmeg & sugar & a little salt according as you please

To make a pays Soop

Take green pays & put them into the water Colde & when they are Almost boyled out in some spinnage & a little parcely & mint [...] & sorrel & a few yong onions & marigold flowers the flowers must not to be put in till they are Almost enough one boil or 2 is enuf for them there must be whole pepper boiled in them & if you please a blade of mace & a clove or 2 when they are boiled enough put in some burnt butter & serve them up

To stew a Legg of beef

Take the legg of beef & cut it in good handsom pieces & break the bones then season it with pepper & salt then flower it over with the drug ing box then fry it in some butter brown then take it & put it in the pan with as much water as will cover it put in an onion stuck with Cloves a bunch of meet herbs

Cover it close & let it stew leasurely till the grissels and all of it be very tender then put sippits in your dish and so serve it up

To make Oringe Marmelet

Take your oringes & cut them & squise out the Juce then lay your pills in water shifting it 2 or 3 times then boil them tender & beat them in a Morter to every pound of palpe have a pound of Sugar wet your Sugar & boil it Almost as high as a Candy then put your polpe in it & the Juce of your oring[...]s & squise in 2 or 3 lemmons to make it the quicker then boil it up a pase & when it looks Clear it is enough

To make the Portingal Short Cakes

Take a pound of fine sugar sifted & pound of flower & a pound of butter bat your butter well with rose water & have thyolks of eaght eggs & two whights bat those well together for an hour as you do biskots then have a pound of Currana washed & dryed & put into them butter your pans & put it into bake if you will have them [jeed] mix some fine Sugar with rose water & do them over with a feather before they are put into the oven

To make a Gransey Soupe

boil a leg of beef to make your strong broth then let it stand till next day as you use take as much of it as will fill your dish set it over the & put in some franch bread & a good deal of Gransey & season it to your taste & lett your bread & gransey be well boiled if you would have it rich put in pallets & [sweet] breads & fryed turnups & herbs & spinnage sallory & what else you like

How to make the Crame Crust

Take a quarte of flower & a pint of Cream set the on the fire & when it is ready to boil put in some sugar to sweeten it take it off stiring it well together when it is almost Cold beat 3 yolks of eggs into the Crame & strain it into your flower & make it into a paste beat it well with the roleing pin & role it out very thin it must be thick Cream