Recipe book collection: Thomas Fisher Rare Book Library

to boyl then put in your straws and the boyl it to the coler you wold hau talaktack out all your straws [a] put in som of your Lemon coler [a] let them boyl put in a bit of [lin] and for purpal it will mak it {re blue} 1/4 of fogwad 3 quarts watter let it be Redy to boyl and put in your straws then let it boyl tack out som and then tak out som more the longer it boyls thr deaper the coller preen thes and then tack them all out and tack som of all the straws that you haue died be fore and put in to this licker and boyl them a littel then wash your colerd straws uery well in euerall watt water for greene this most be cold tack dry straws and 3 oz french vardi-greas put it to a fine pouder one quart of tin are good Alleages? mix them well to geather in a erthen pot then put in your straws and if you wold haue seaueral collers put som of your lit purpul let yallo and put it in to

Ffor the Greene Sicknis Tak half a pond of lof suger six peny worth of prepared steall a quar of an once of niaddar 1/4 oz [aneconyzany Rut] half a quar of a one of clove' half a quar of mas half a quar of nutmags beat all thes to a powder and tak as much as will lion a [s?cillin] every morning & [afti?] and at 4 a clock in the afternune a oure after it after thay have don takin a gented purg To strinthen the back

Tak Sipris Turpintine mixt with mastick made up into pills is good to stringthen the Back and to bring a way any ullearated matter from the Blather taking warm beav if the persan that take their cannot tak their Dry Drink a littel warm beav afftter their

[to cleane silver Lace]

[wash it in sope and Rub it with a sick & don] [then dry it an Rub i]

To Cleane Silver Lace

Washit in sopey water then Dry it & rub it with a stock stone upon a Dry Cloath & that will stiffen it, your own Lace you may rub it with a stockstone without wetting

Robert Greens Pesait for the Itch

Tak one ounce of Purging Salt in a pint of purging watter then take white Elliber finely Powder and mix with oyntment and anoynt the sore places with it

Tomak napels Biskit

Tak 10 Eggs and one pond of dried flourer leaf out half the wtts beat the eggs half a noure tak the shugur and put to the Eggs and beat them half [pond mov] anour more them put in your flouer and beat it no mor to Evier pond 5 sponfull of Ros water or fare water then put them in your confins or pans and back them in a quick oven

To make finger Ginger Bread Tak two pond and half of flower one ounce of [pared] ginger half a pound sugar mix them all togeither a pond and quarter of treekle in which melt half a pond of batter mix them up with it Role them into what shape you please To mak Ginabreid to go to see Taek 2 of G Tack the flower tack 6 of Treaickel 2 of ginger 2 of carinseds [carriseds ] 2 nutmags 3 egg 2 yeoks the other [whighnt ]to wash it when it comes out of the oven then set it in the oven a gain

To coler Scarlit feaithers 1/4 £ brased 2 pen of [seuchaneal] & 1/4 d brown Tortor or grounds ^of sack boyl them in stiring watter and put in a littel Allam the longer thay boyl the deaper thay are to couler yallo 2 oz of the best turriminak 2 pen of Saffarn and a littel allam fir purpal then perpal ta ck your Scarlit feathear and dip them in the water and a littel suchanel boyl it togeather

To coler Greene tack Gom bug 2 ^d 2^d of destiled viardigres boyed well to geather in watter boy then putt in some ston blu puned put in your feast heeat and let it boyl

with a bit of a spung for yalla tack [frinch] Pink and beatt it with the wtt of a eag with water if oring Red Leaid if Greene a littlel deffiled [yarderge] and Gom boug mix them with a whitt of a Eag as before ffor black Rub them with ston blu and watter and Eag whitt let them dry tack Ivory black and mix it wit [Ivery] black and Eag whitt

To make a brownbread puding

Take brownbread greated 1 pound 1 pound corens 1 pound shooit 1/2 poud suger 8 egs half a nutmeg a littel salt storit to gather and lett it boyel 3 houers

To make a puding for a hares Belly Take two yokes of Eggs two or three spoonfulls of thick cream half a nutmeg, grated a peny loloaf greated time c margoram c savory c parsley to relish it to your pallat work it togather with a peice of Butter then put it into the hares Belly a little []

to make wigs

take 4 pound flower 2 pound butter 1 pound suger 8 Eggs 1 pint cream 1 pint barne 12 penny worth of safforn carray comfits or carray seeds as you think fitt

To Make a Carrot pudin

Take Carrots and boyel them and beat them in a morter then take ½ £ of carrots When beaton and ½ £ suger and ½ £ butter and ½ £ Corrans and 3 Egs a littel sallt and a litel nutmeg

{go lys any manner of Red with poach Wood of sweet Wood}

To Make Red Quince Marmelade

Take the Best Quinces pare & Quarter em & Cutt Out the Core & [T] th Stoney part and put them In Water. as you Cutt em weigh them. & Take Their weight In Sugar. put 2 parts of it to them & a Quart of water to Every 3 pound of Quinces. Set em Over a Soft fire Covering them Very Close. Boyl the pairings & Cores in as much Water as Will Cover em Till it jellys. Strain em put it Into y^e Quinces. & Boil till Allmost Red Enough & Break the Quince With the Edge of your spoon. putt in y^e Rest of y^r Sugar. Boil it Quick. And Scum it when off the fire.