University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117046)

the first thing in the morning and at 4 in the afternoon, and the last at night. sweeten it with white sugar Candy or loaf sugar or if the party can drink it with out it is as well It is a very great restoreative

To make Jelly of Saloop. Do

Take half an ounce of Saloop two quarts of spring water one penny worth of Mace, and half a large Nutmeg cut in slices, and boil it (keeping it stiring all the time) till it comes to a quart Then put in some lemon peel setting it on and off the fire till it tastes of it Then Sweeten it with loaf sugar and put in juce of Lemon according to your taste Strain it thro' a Muslin, and put in one pennys worth of Saffron Half this quantity is enough to make at a time

To make fresh Cheese. Mrs Simsow

Take 3 quarts of new Milk from the Cow, let it be almost cold before you put your runnett to it for fear the curd shoud be too hard, and when it is come take it out with a dish, and put it into a thin strainer, and wring the whey verlyvery well from it small with the back of a spoon, and sweeten it with sugar to your taste, and as much rose water as you like Then put it out into a dish, That is

made on purpose, and let it stand about half an hour And then you may put it into cream for the Table.

Potatoe Pudding -my own -M:H

Take 2 pound of potatoes boiled and beat in a morter very fine. 6 eggs Yolks and whites rather more than half a pound of butter, half a Nutmeg. grated sugar to your taste, and some orange flower or rose water Bake it with a puff paste round the dish

Firmity - my own - M.H.

Take 3 penny worth of wheat 3 quarts of milk 2 eggs

Rice Milk --Do my own

A quarter of a pound of Rice 3 pints of milk 1 or 2 eggs

For Pankes - my own M.H

Take a quart of cream, a quart of milk 12 eggs yolks and whites, Cloves, Mace, ginger, and Nutmeg beat together And for fritters take some of the same batter, and put to it two eggs more, some brandy and what else you please

A Boiled Custard - my own M.H

Take 4 eggs to a quart of milk Leave out half of the whites

A Tansey my own. M:H

Take a peny loaf or the quantity in biscuit half a pint of cream, an pint of the juce of Spinage half a pound of butter a spoonfull or 2 of tansey. 10 eggs leave out the whites of 5 one Nutmeg grated, some Orange flower water and some sack- Sweeten it to your taste geather it together over the fire, till it is thickish. then butter your pan very well and so Bake it

Goosberry Fool My own M.H

Take 6 eggs to two quarts of Goosberrys

For a Boiled Custard-- Do

Take 12 eggs to 2 quarts of milk

For a Temsey - Sister Brydges

Take a quart of Cream a pint of the juce of Spinage , and a spoonfull of the juce of Tansey 3 Naples biscuits 24 eggs leave at out the whites of half of them. 1 nutmeg grated And sugar to your taste put all these in a Saucepan over the fire to thicken and when it is of a pretty good thickness butter your dish very well And put it in and send it to be baked

A plumb Cake Mrs Wm Brydges

Take 4 pound of flour and one pound of sugar, 1 nutmeg grated, beaten cloves and mace mix all these together first. Then take a pint of milk and melt a pound and an half of butter your milk must not boil, but only warm enough to melt the butter Then take a pint of Ale Yeast with two or 3 eggs, and some rose water and so beat them very well together before you put it in Then take 2 pound of currants wash'd (if you make it plumb) or elce some seeds which you like best Then work it up and flour it a little and let it stand half an hour before the fire to rise You may put in some sliced Orange & Lemon peel.

To make a white pott -- Mrs Capps

Take a quart of cream, boil it with some Mace, and when it is off the fire, season it as you would do a custard take 7or 8 yolks of eggs, beat them well together with a spoonfull or two of cream When your cream is almost cold put the eggs to it stirrnig them well together Take a dish that will hold the quantity and more of cream, Take a two penny loaf of Manchet cut all the crust off and slice it thin Bake it in an Oven not too hott.

To Make Potted Beef -- Mrs. Clark Moreton

Take 2 pounds loan beef & season it with pepper & salt & a little nutmeg, and 2 pounda pound butter, then bake it , and when it comes from the oven, beat it very fine, and put in all the gravy that comes from it then put it into potts

Dr. Hamiltons Recipet to make Easy Labor

Take two penny worth of dates one penny worth of rosemary flowers one penny worth of Cowslips flowers 2 penny woth of sugar candy, one ounce of anniseeds, a quart of a pound of Raisins of the sun Soak all these in a bottle of white wine Take a glass full morning and Evening frequently eat good figgs, and take a spoonfull of good oyl morning and Evening

After you have drank the first bottle of wine the bottle may be filled up again, for the same fruit will bear 2 bottles of wine The first bottle must not be quite drank off before you fill it again

It may be taken 2 or 3 months before the person is brought to bed It must not be taken if the person is apt to have a purging

To make white Elder Wine. Sister Brydges

Take 6 Gallons of water & 12 pounds of raisins chop't small and 12 pounds of sugar, boil all these together Then take the flowers of elder when in full blossom , rub them off lightly to the quantity of a peck put 'em into the liquor when almost cold, and 6 spoonfulls of syrup of Lemon next day put 4 spoonfulls of yeast Let it stand 2 days Then put it into a Vessele that the quantity will fill and let it stand 6 months and then bottle it