Wellcome Collection: English culinary and medical recipe book, 18th century (MS8468)
Collection of cookery and medical recipes transcribed by several members of the Sheldon family, of Weston, Warwickshire. There is no discernible arrangement, each recipe being recorded in turn as it was acquired. Some of the entries are written from the rear of the volume. There are various dated receipts ranging from 1748 to 1809, some of the later ones apparently obtained as a result of consultations with London physicians, but the earliest undated entries seem to be in a somewhat earlier hand.
Many sources and authorities are given, both lay and professional, including among the former Lady Fitzwilliam (ff.5v-7v), Sir John and Lady Lawson (ff.10, 15 and inside front cover), Lady Seymour (ff.16v-17 and inside rear cover), Lady Elizabeth Townsend (ff.25v, 27v, 48v, 49v), and Lady Marchmont (ff.28v, 50). Medical authorities include Dr Dover [?Thomas Dover MB, d.c.1742] (ff.11, 12v), Dr Smyth (ff.20v, 39, 41v, and loose enclosures 9 and 46), Dr Elliot, of Swansea (ff.23, 64v, 73v), Dr Paterson (f.23v, 32v), Dr Hugh Smith, of London [Hugh Smith MD, d.1790] (f.36), Dr Moseley, of London, [?Benjamin Moseley MD, d.1819] (ff.52v, 57, 63v), Dr Atkinson (f.53), Dr Ford, of London (f.57), and Dr Stack (f.65). A mid-century recipe for tincture of rhubarb (f.17) is ascribed to Mr Mister [Thomas Mister (1711-1780), surgeon-apothecary of Shipston-on-Stour]. One of the loose enclosures (no.34) is endorsed 'given to Mr Sheldon by the pedlar at Weston, Septr 1795'.Collection of cookery and medical recipes transcribed by several members of the Sheldon family, of Weston, Warwickshire. There is no discernible arrangement, each recipe being recorded in turn as it was acquired. Some of the entries are written from the rear of the volume. There are various dated receipts ranging from 1748 to 1809, some of the later ones apparently obtained as a result of consultations with London physicians, but the earliest undated entries seem to be in a somewhat earlier hand.
Many sources and authorities are given, both lay and professional, including among the former Lady Fitzwilliam (ff.5v-7v), Sir John and Lady Lawson (ff.10, 15 and inside front cover), Lady Seymour (ff.16v-17 and inside rear cover), Lady Elizabeth Townsend (ff.25v, 27v, 48v, 49v), and Lady Marchmont (ff.28v, 50). Medical authorities include Dr Dover [?Thomas Dover MB, d.c.1742] (ff.11, 12v), Dr Smyth (ff.20v, 39, 41v, and loose enclosures 9 and 46), Dr Elliot, of Swansea (ff.23, 64v, 73v), Dr Paterson (f.23v, 32v), Dr Hugh Smith, of London [Hugh Smith MD, d.1790] (f.36), Dr Moseley, of London, [?Benjamin Moseley MD, d.1819] (ff.52v, 57, 63v), Dr Atkinson (f.53), Dr Ford, of London (f.57), and Dr Stack (f.65). A mid-century recipe for tincture of rhubarb (f.17) is ascribed to Mr Mister [Thomas Mister (1711-1780), surgeon-apothecary of Shipston-on-Stour]. One of the loose enclosures (no.34) is endorsed 'given to Mr Sheldon by the pedlar at Weston, Septr 1795'.
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To pickle Melons 4 Gather yr melons before they be ripe, while they are green in ye inside. Cutt down one of ye Creses, or ribbs of the melon, & cutt out a piece all ye way that with yr finger, or any thing else gett out all ye seed Very cleane. Then putt 'em into an earthen pan, & fill it up with scalding = vo vinegar, and a handfull of salt. Cover them up Very close, & lett 'em stand a week. Then take them out, & fill them with bruis'd mustard=seed with two or 3 cloves of garlick, and some bitts of whole ginger in each Mellon. Put them out into ye pott or glass you designe to keepe 'em in, and take fresh vineager, & as much Lime juice as will be one part in thee of yr pickle. Boy le it, & yr vineager together with a hand= full of salt, & mustard seed. Pour it scal= ding hott upon yr Melons. Cover them close and when they are cold tye them up. The vin eager must be very small. Scald yr pickle
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once in a month, and pour it on scalding hot upon your Melons. They are ready to eate about Xmas.
To make a Portugal Pye Take the brawn of cold turkey or Capon and shred it in small with a little beef sweet put in some yolks of hard eggs some marrow cut in small pieec's Season it with cloves and mace and a little small peper and salt and so bake it when you take it out of the oven put in a white wine caudle and serve it up
To make a thick Cheese {Lady Browns} Take the milk of 2 Cowes put it together for Cheese when it is come hard keep it settl'd with your hand and when you have gott all the whey from it put it into a fatt and press it lightly lett it stand 3 or 4 hours then put it into fair water changing the water every morning till you have Curd enough for your Cheese which will be in 3 or 4 dayes then take it out of the water and draine it well putt to it the new Curd you make, that morning you make up, and breake it very well together, and to ten
EN
