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

20

To pickle Wallnuts

Take walnuts before they begin to be hard lay them in steep 9 days in fair water shifting the water every day then seald them 5 times on this manner lay them in a broad saspan one by one Cover them with water & set them o [...] the fire till they are ready to boil but be sure they do not boil then put the water away & put fresh to them having done this 5 times pickle them up thus lay a layer of walnuts & strew salt on them & then a layer of dill then a layer of walnuts & do so till your pot is full then Cover them with your pickle which must be mad [...] thens boil water & salt till it will bear an egg then put 2 quarts of vinegar to a pint & half of water [Jalways] put a bodkin through the walnuts as are not paired to let the bitterness out

How to make the wright french biskets

Take a pound of sugar a pound of flower & 9 eggs then whisk the whights all up to froth then put in eight of the yolks & beat the eggs & sugar very well forst then beat in the flower and when they are beat enough put them in paper [Coftins] they must be put on a wier or something that the bottom may not stick the oven to burn them the paper must be flowerd [...] the biskets sugar dons over then when they go in the oven & eggs must have Ambergraise or what you like in them to perfume them

Black Cherrey Water

Take 3 pound of black Cherreys pick off the stalks & bruise them then you crack the Stones Cardins baume sweet marjorum & sparemint of each 2 large handfulls 3 pints of Claret wine 4 nutmeggs & the like weight of Cinnamond beat the Spice & bruise the herbs & put altogether let it stand 24 hours & then distill it in a Cold Still or Limbeck

To fry Toste

Take a loaf of whight bread & cut it in slices like tosts then have some thick cream & the yolk of an egg & a spoonfull or 2 of sack & a little Sugar beaten altogether & dip your toste well in it & fry them with some sweet butter then serve them up Scrape sugar on them

Cowcumbers Like Mangos

Take the largest you can get scope out all the inside make as little a hole at one end as you Can let your pickle be made with 2 quarts of vinegar one pint of Lime Juces half a pint of musterd a quarter of a pint of musterd seed bruised Stope your Cucumbers with 6 or 8 cloves of garleek 6 or 8 little Slices of ginger & the bruised musterd seed put them into your pickle & in 16 days they will be ready the largest is best if Green

To make Cowslap Wine Lady Whitmors way

Take 9 gallons of water & 24 pound of Sugar boil your water & Sugar very well for an hour having put into it your whights of 6 new lade eggs well beaten skim it [s'] constantly all the while it boils then have a bushel of cowslaps picked & bruised & put in a clean tub and pouer this licker to them & let it stand till near morning then strain the liquor from them & squise them dry then take the thickest ale yeast spread it upon tosts of brown bread tosted hard on both sides & set it to work when you put in 3 bottles of sack & one of rennish with the Juce of 6 lemmonds & some of the pill then Cover it & let it work 24 hours then strain it & put into a runlet fit for the quantity you make & when it hath stood 3 weeks or more in the runlet dran it into bottles you may put a little cup of fine loaf Sugar into every bottle if you please cork it up Close & after it hath stood a month you may drink it & will keep a year

A receit for the worms in Children

half an ounce of worm feed bruised & steeped all night in white vinegar the next morning put to it A quarter of an ounce of running treacle A quarter of an ounce of Conserve of roses mix those well together & take the Quantity of a large nutmegg every morning for 9 mornings fasting an hour after [late/cate] no salt meat nor milk meates dureing the time of takeing

21

To drie Beef

To a large fat rumpe take half a pound of petter salt rube the salt well in then take of whight salt & salt [...] very well & keep the brine up to it & let it lie in Salt 3 weeks & then sow it up in a cloth & hang it up in the Chimney a high as you think Covenient & then boil it for your use it must boil 4 hours & put into the watter Could before the watter is heated

To make yorke Ginger bread

Take a quarte of sack a pound and half of Sugar boyl & skim it then put in 2 ounces of Cinnamon 2 nutmegs & a dram of cloves & a dram of ginger all beat & [sevced/sevied] take a grain of Ambergrase & rub it with a little of your sugar & mix it with the rest a quorter of a pound of sweet Almonds blanched & beat very fine with a Spoon nfull or 2 or ov rose watter take of the [purdest] of old bread grated & dryed in an oven sift it trough a hare sive : & throw it in by little & little as your sack boils stiring it all the while then put in your Almonds & a little red seeds to coller when it is boild enough take it off the fire & stir it still it be Cold enough to work like paste with your hands & [puints] it you must dust your with cinnamon & sugar make not your [puints] too thick & it will dry sooner & eat better

To Pickle Walnuts Cousin Johnsons way

Take your walnnuts and pick them full of Holes throw them into salt & water let them ly a week shifting them once or twice then make a pickle of vinegar with all sorts of spice if your vinegar is very sharp you must put water to it when your pickle doth boil throw them in & let them simber a little then take the walnuts out put them into a pot & pour in your pickle scalding hot upon them

Straw Cheese

Take 3 quarts of new milk from the Cow put a little runnet to it when it is come lay it into your straw strawner without breaking lay 2 or 3 pound waits on it & let it stand 3 or 4 hours then turn it into a fresh drainer & so keep it often turning untill the nex morning then take off the waite & then salt it keep it in the strainer a week changing it twice a day for another week & then it will be fit to eate it must be dryed in a very warm place

To Salt hams Lady Powels way

Take the leg of a fat hog cut out like a west [scaly/ faly] ham let it hang up 3 weeks till it begins to be mouldy then wash it very well in verges rubing it with your hand till all mouldy be oft pour it away & wash it in frosh verges till it be very Clean rub it all over with salt peter make a hole in the brany part with a small knife & put in as much salt salt peter as will ly on a shilling rub it all over with salt & lay it in a tray turn it every day & wash it in the brine that run from it let it thus ly 3 weeks then hang it up to smoke in a Chimney where you burn wood or turf it may hang 3 months if the place be not two hot

To pickle Mushrooms

Take the Mushrooms Early in the Morning if buttons only wash them In water & salt if open take the outward skin off & then take the red inside out put them into 2 or several waters then put them into a Kettle a posnet & put salt enough & season them with a little pepper beaten & let them boil themselvs till enough when boiled take them out & dry them & lay them on a Cloth or Table till Cold Take vinegar salt peper Cloves & mace beaten & boil it altogether

Sossiges

Take a fore line of pork cut off the skins take as much fat & lene as you want & chop them mighty fine together a hand full of sage & a little rosemary cut very smal season the meats with a little pepper salt & 2 nutmegs grated smal then put in the yolks of 3 eggs mix all well together & put them into your skins they ar good boiled or fryed let the water boil before you put them in

An Excelent Sear Cloth for Aguor Sore

Take a pint of the best sallet oyl half a pound of red led finely beaten & sorced 2 ounces of the best venus turpretine mingle all those together in a skellet set them over a soft fire Stiring it with a stick boil it till it turn black when a drop will slip off from a pewter dish it is enough then set it of {men}

22 from the fire & dip your Clothes smoothing them out with 2 sticks as fast as you Can that which you leave you may weting your hands in the Cold water roul up for a salve

To make Oringe Cream

Take th Juce of 7 oringes & put to it better then a quorter of a pound of powder Sugar when it is boiled up run it through a sive when it is almost Cold have the yolks of 10 eggs beaten & put as much whight wine to them as make it a Couler to your likeing then mingle it with the oringe Juce & set it over the fire till it is thick & stir it one way & not let it boil

A receit for Damson Brandy

Take 10 gallons of brandy put into it a bushel of damson A little bruised and ten pound of sugar an ounce of Cinnamon one ounce of nutmegs & one ounce of Cloves all bruised & let them stand six weeks in a vessel stiring it every day & then when it is fine bottle it off I think there is two much sugar by Almost half for this makes it very much two sweet

To dress Carps: when your Carps is handsomeer boyled make this [sauce]

have the blood of your Carps sarced & put to it a quort of Clarret wine in a deep dish or pan & put in an chovey clean picked from the bones some oysters licker if you have it a little bit of horse redish & a very little shall lot & a little hole pepper let all those stew together alomost an hour as long as your carps are a boiling when it is anough beat the yolk of an egg & a little thick butter together & stir it well in to thicken it up & if you please a little strong gravey then lay your dish handsomely with sipits & dish up your Carps you should sqaise a leamon or an oring into your sause & put in some salt & garnish your dish with the rasping of bread sifted finly over the Sides & fry some sipit crisp with sweet butter if you have the body of a lobster to put into your sause