Recipe book collection: Thomas Fisher Rare Book Library

ffor the Stone Master Lees experiencd who liues at Ibstock & Master [A..]robus report[...] it Tansey the Juyce Clarified with honey & dranke with oyle

To make the red Corrain wine Take 8^l pickt Corrains bruise them & put to it 2 gallons water & boyle them & scum them, let them stand till cold, strain it, then take 7^l suger & 1 pint of Clean water, disolue the suger in it ouer the ffire, & when it[...] ready to boyle, take another pint of water beating into it two whites of eggs, put in some at a time into the sugerd water, to raise the scum & take skim it clean, then boyle the Corrain water strain & the suger water Clarified pretty well about halfe an hour, let it stand & Coole & worke it up with barme / put it into a barrell about 8 days then botle it

To Season fresh Herrings with peper & Salt the herrings whole, only take the heads of, & the heads put into the picle laid & maybe tak on out when baked the herrings laid down t[....] in a pott with a few bay leaues & Cloues & mace bakt in stronge sta[...] {ale & viniger afterwards Kept Coole /}

Tak evry full and change of the moon for three mornings Together Taking fix spoonfull of this watter mixt with fix Spoonfull of whit wine wine or [ivrinish] wine mak it luk warm puting tharin Shuger and Slised nutmag To mak mede Tak two pound of hony to four quarts of watter Let the watter boyl well then put in the hony tak sun of the water and boyl your Spice in then when it is boyled well put it into hony and watter when that is boyled together and [Scumed] and So Set it to cool and when it is cold work it up with [barin] this will not be Strong but will quickly be redy to drink But if you would have it Strong you must boyl your watter and put as much hany as will mak it so strong as it will bear a egge Let it boyl tell you taken all the [seine] of then you may put in Rosmary Sage Sweet

[mariorym] and so let it boyl a littill and set it to cool when it is cold then work it up with [barm] and when it is in the vessel put your spike in as you think fit brus the spice

For to brek the Ston Tak two peny worth of garlick pull the Skin ofe the cloves boyl them in a pint of runing watter till they are tender then put to it a pint of whit win viniger and a pound of suger let it boyl all together safly till it is a Sirrup then when it is cold cover it all together and keep it for use you must eat as many of the cloves at a time as you can or as your Stomack will bare then tak two Spoonfull of the Sirrup after

it for three or four nights together and then rest a while then tak it a gain and so as often as ther is ocasion

For Love Eye For spoonfully of Red Rosipuater as much of Red fenill watter powder of Tutty as much as will will lie on a fix pence of white coperas as much as a big pinns head white fuggon candy as much as a good pey geing bruised to powder mingle thess together being put in a bottel when you it remember to shake your bottel and drop of it, into your eye from of your littel finger

Make a quart of cream; an hand of [doo?] roots. the red roots are both scraped. [cli??] sliced & bruised. 2 handfull of sall adint of loss or pile work & mullin alids [Vi???] [Leau?]. one handfull. boile all these in the creame to an oile. Straine it from the ingredients, poure it into a gally pott and appoint ye pily with a little on your finger win you are in bed or at any other time.

Steel Prepared with Sulphur 1 oz Sed or Ledo'ary Root Pouff 1oz Red Corall pepard 1/2 oz Cassia Lignea powdr 1/2 oz Powder of Aron Root Compound 1 oz

good for [conuilshon] fits camfeto slised and put in to fare watter in aboutted and keapt clos, give a spunful before the fit coms one morning and night

good for a canered brest tak [tuirops] not pared but boyled and erued the watter out and boyel the watter with som fire watter suit dip rags in it and lay it one hot put tents in the fore med of diacalam compofsitam this has don greait queary

To quen the Tch one penath of selifrevinum mixed with hogsland ninted

To make fine Black Ginger bread Take the crumbs of a penny lofe grated and sifted very fine . w through a hair sieve and mix[] it with clarrit over a gentle fire 1 once fine powder'd sinnamon and put it into it with a little pound Ginger and let it boyle gently ouer the fire keep it stirring till it is almost stiff anough for pa[is]t then take it off of the fire take the waight of the bread and two onse more of fine sug. and stir it in off [] the fire then take 1/4 ʒ of blanck'l almond's and beat them in a morter then put them into the kettle and stir itt with a spoone all togather [till] you can work with your hand's But you must not work it too much then roll it out into little cake's and if you have any print's you may print it then take them and put them to dry probatum est

To make Aunt [Wattss] of London Seed Cake Take 4 £ of fine flowr & dry it 3 hours befor[...] th e fire then rub in a pound & quarter of Butt[...] till their their is no lumps in it, then take a pint of ale yait and a quart of milk 2 peny. worth of safforn dripd and putt in a ragg, & squeezed in the milk till all the [derhie] is out, then put this yait first unto the flowr then the milk a little warme to the yeast and flowr working of it will togather with your hands then putt 3 quarters of a pound of [smoath] Carraways cumfitts 3 quarts of a pound of [biscay] cumfitts, when you have worked all togather putt it in to an hoop. an hour will bake it if the owen be quick. you may put in a pound and half of sug^r or 2 ℥ of carraway seeds instead of th e comfits as you [please]

for weacknes in lims

1 hanful rosmary 1 handfull of wormwod 1 handfull lafindar locked in 2 quarts of new urin or spring watter boyl it half away then bath the weack parts with it hout then take 2 [witts] of Eggs and beat them well to boyl and doe it all over with the Eggs of suean as you have don bathing