Recipe book collection: Thomas Fisher Rare Book Library

to make a cake Take 2 gallons of the finest flower made very dry put to your flower 6 poind of carraints 3 . ³ qu of a pound half an oune of mace and on nutmeg a pint of alle yest will hardly mak it light enugh to pound of butter melted it must be wet soe [lith] of 2 quarts of creame will make it handle it 10 eggs half the whits taken out handle it as little as is possible let it worke a quarter of an oure 3 quarters bake it you may put in what swetmets you pleas

To make Mede

6 quarts water 31 pond quarts uergins honey stired well together before sett on the fire till the honey all melted boyle it with halfe a dosen races of Ginger a sprigg of balme and as much rosemary as you think fitt let it boyle three quartrs of an hower kept cleare sumed put in now and then a litle Cold water to make the scume rise let it stand tell quite cold and work it up with warme let it stand 4 or 5 days take of the barme then botle it of

A purging diat drink in the spring - Senu 2 ounces - Rubarb half an ounce - Aqrig 2 drams - Liquoris 2 ounces Polipod 2 ounces Cariway seeds and any seed of each 2 dram ginger 2 drams Juneper berys half an ounces Reasons of the sor stoned about a quarter of a pound the inward bark of an ash tree 4 handfuls River wort a good handfull or 2 and as much gillrun by the ground The seeds must be brused and the liquros and root sliced thin, and put in a thin bag all together, and put 2 or 3 gallons of the rest wort when the wort is poyled enough put the bag into it whill it is on the fire and let it ly in but not boyl then crush it 2 or three times so let it ly tell it

if could then put barm to it and work it up sasprell an ounce sasprell an ounce sasafris an ounce - Tamris bark an ounce - Capr bark half ounce [Hiese] you may put in or leave out as you pleas To make a Cake Take a pound Manchett past 1 pound of butter 1 pound and a half currents half pound of Suger and a little nuttegg put it in a pott and take it in an over no hotter than for Manchet 2 and half flower mill make flour pound

For a Cough. Bro: Dr. [...] Take one gallone of water, twenty sliced pippins, two hand fulls of Mallows, a litle Rosemary, sage [...], & winter savory, halfe a ponnd of figs, or so many as to make it pallatable, & few Anniseeds, boyle [...till?] one qrtr is consumed, & drinke halfe a pint at a time sweetned with syrrup of gronnd ivy. Exilente Cough or Consumption Take the [Allarompany], handfull of horehound 2 penny worth of maiden hair, handfull of fennil Roots, handfull of parsley root, those all boyld in 4 qrts of spring water till they be boyld to allmost a pint, take [those?] & strain them & put the water in a vessel to Coole, then put it into bottle all but [...], & then put in the Candy & boyle it till the Candy is dissolved, [...] the roots, before boyled [after?] a Consumption has been [proud?]

To make Ginger wine 2 Gallons of water and 3 £ of sugur one ounce of Ginger well boyld and scumed for half an hour then whilst tis hott Slice in 2 Lemons Rine and all when it is all most cold barme it and work it 2 or 3 days then tun it and bottel it when cleare

To Make Biskets Take a pound of good suger wel[...] dryed and sifted take 3 quarters of a pound of flower well dryed 12 eggs but half the whits put your suger to the eggs with 2 spoonfull of rose watter and beat them to geather for one hourthen mix your flower with themwell to geather but beat them not after Heat is in what ever you bake them upon or in must be bettered and and the oven just of a heat to make them rise if any hotter they will not be light before thay goe into the oven mix a little suger and flower to geather and sift over them half the quantety makes a great many

To make wiggs

Take to half a peck of flower a pint of the best ale yeast 5 eggs take out 2 [whiff] half a quater of a pound of Carriway Seeds of 10 ounces of Suger rub the butter in the flower mak the past with warm milke you may put in a glas of sak make it into a saft past leave out some of the flower to make them up withall

To make biskets

Tak 3 quarters of a pond of fine flower dryed and a pound of fine suger and eaght eggs leave out on white and 8 spoonfulls of Rose watter or Orangeflow er watter beat your suger and gees and Ros water together an hour [ strow] in your flower by[degrees] you most beat it very well tell it [shows] like [sla--y] like butter the [monddes] and have a quck oven add 1 qu of a pond of Almonds betten well with [faier] water put to the [vese gult] of it goes into the oven

To make the bitter draught 1 ounce of [Leny?] 1 ounce gentian root a handful of Centaury from Cardiffe and Camomil flowers, some sliced ginger, boil this in to 9 quarts [slooth?] in a draught of ale and in a morning starving after it.

To make Allagant take the first runnings of strong boyle work it very well with plenty of hops [outting?] into an [...] half [...] when Bottled it up for use

For the [pankow?] pound half a poundy woth of good of lays with a little honey & so much burnt Allom as will lay on a [...] & spread on sheeps leather lay it on the crown of the head with and coming out [...]

To Salt Hams or Bacon Take comon Salt with one ounce of Salt peter pounded & mixt with about a handfull or two of Comon Salt [warm Ha] drye before the fire before mixt rub the sword [side] well with it & then be sure to strew it all ouer the other side that is the fleshy, then couer it ouer thick with Comon Salt only the sword side lying downards, pat the Salt down [closse] with the hands, & when it hath layn about a weeke pat more Salt on it & let it ly on somethinge that will keepe the brine to it, let it ly as the quantity is of Bacon or ham 3 weeks or amonth & then hang it up in the Chi aire of the ffire in the Chimney corner not to neare the ffire, & if you would haue the sword black as hams are, you must rub it with Lamb Black before you hang it up to dry.