Manuscript Cookbook 007

oz for a sore mouth 1 oz - Bache Shlum 1 oz - Common Do 1 oz - Saltpeter one pennyworth of Salmoniac one pennyworth of Saffron 27 Quarter of a pound of coarse sugar a small bit of the inside of a Mans shoe sole dried by the fire and braided to a powder three Table spoon ful of Vinegar Mix them together and simmer them on the fire

To priserve currants 28 (written in left margin) take three pound of currants and one pound of sugar boil them two hours on a slow (illegible)

To preserve goosberrys (written in left margin) Take half a peck of Verreys and three pound of sugar boil them as the currents

Goosberry Vinigar 29 (written in left margin) Take a quart of Goosberreys to 4 quarts of (illegible) one pound and a quarter of sugar it must be pump water.

Shinge Cake 30 (written in left margin) 1 Pound of Lump sugar sifted half a pound of Flour well dried the yolks of ten Eggs and half the whites the rind of two Lemons and the juice of one an hour and a quarter will bake it.

Slise Pudding 31 (written in left margin) Two Penny Loaves Six Eggs the rind and juice of one Lemon Sugar and Brandy to tasted and sufficiant quantity of milk to make a pudding

Lemon puding 21 (written in left margin) Grate three lemons to that add the juice quarter of a pound of lofe sugar four eggs half a pint of cream a little make a crust around the edge bake

cup custard 22 (written in left margin) one quare of cream nine eggs half the wites half a pound of sugar heat your cream annd sugar together and simer it on the fire put a carab leaf it till it gives it a flavor then take it of and put your eggs in and put it in your glasses.

Pound Cake 23 (written in left margin) one pound of flour one pound of butter nine eggs take our four wites one pound of sugar heat them well.

Piede onions 24 (written in left margins) put them in strong salt and water let them stand three weeks in the same water then drain them and wipe them well put them in to your pots boil your vinegar and put to them milk warm lit it stand one weak then pour it of boil fresh vinager ginger holespice and cloves

To pickle green cabige 25 (written in left margin) take your green cabige simer it in salt and water to that add a small bit of pirla then put it in your pot and pour your vinager on boiling hot boil your spices in your vinager

Black Curan wine 26 (written in left margin) to one stone of curants bruised twoelve quart of water one stone of sugar + put your water and curans together let them stand a day and night then put your sugar to and let it stand a day or two then put it in your Barel

plum pudding 13 (written in left margin) three white loafes one pound of currons one pound of raisins one pound of suit eight eggs and one pound of sugar and some brandy and lemon peel

Black curent wine 14 (written in left margin) one stone curents one stone of sugar twelve quarts of water let it stand two or three days then put it in your barrel and let it stand till Christmas

{unsure of name] 15 (written in margin) one peck of ??? seven pounds of sugar boil together put your ???in a cool oven first then put your vigar to them.

to boil up elder sirup for caulds 16 (written in left margin) take on quart of sirup one pound of sugar two [pound] of cinaman some cloves and casha leaves boil them together

rice hurding ???? 17 (written in left margin) Half a pound of rice simmer it in some milk then take four eggs and beat them and mix them with some cold milk ????it to your pulit

Spring cakes 18 (written in left margin) one pound of floour one pound sugar fourteen eggs (scratched out) sinamen beat the eggs by themselves a little and this where your flours and sugar water heat it an hour and bake it in a hot oven.

chese cakes 19 (written in left margin) two pound of curd one pound of butter half a pound of currents eight eggs one pound of sugar three spoon full of brandy one ounce of sifron one nutimeg

puff pastry 20 (written in left margin) One pound of flour one pound of butter two ounces of double refined sugar rub in the flour lay your butter in warer to take the salt out

five eggs the juice of three lemons, boil the peals for the juice

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