English Recipe Book, early 18th century MS.7746

Whight Marmelet of Quins

Take foure ripe quinses when new pulled of the tree & take some of them & cut them in quarters & take out the seeds & core then stamp them small in a stone morter & then strane them & let them stand in a pot to settle then take the fairest quinses & pears and core them & trough them in water & to every pounpdd of quinses take a pint of Clear Juice & a pounpdd of double refined sugar & boil them up as fast as you can & when you think it enough glas it

To make Oring Cakes

Take a poundpd of well coulered oringes cut them in halfs & take the meat clein out then boil the the Rines till the are tender & the bitterness out then dry them well in a cloth & beat theymm in a morter very fine then mingle it with thyee juices & meat of thyee Oring as you took out & add the Juces of one or too Lemm-[...] ons to it & before you take out all thyee seeds & skins of thyee oringis then take a pounpdd of double refined sugar & boil it to sugar again and mix your pulp into it as you do for other Clear Cakes & let it scald on thyee fire till it lucks clear besure to keep it stiring all thyee while & not boil them put it into glasses or when it is almost cold it will drop into cakes & put them into your stove to drye

To Preserve Rasberys

Take thyee fairest rasberrys before they are too ripe & to a poundpd of Rasberys you must have a poundpd and quarter of sugar weat your sugar with a pint of water & boil it to a suyrup and scim it clear then set it to be cold before your Rasberry is put in then put them unto thyee surruyp & shake them all in them set them on a quick fire or let them boil as fast as they can till they are enough blowing thyee fire all thyee while not taking them off till they are [enough] as you may see by thyee falling of them you must scim they clear as they boil

How to make Pease Pottags

To a quart of pease have as much water as will boil them very soft with onion stuck with cloves sum whole pepper a bunch of sweet herbs, then strain it through a cullender & to 3 quarts of thyee liquor takes near a poundpd of butter & some milk & let them boil altogether some times till you ---

think it thick et thick enough put in salt then have ready some spinaege & mints fried alittle in butter & some square pieces of whight bread fried till they are crisp put those in just before you dish them

To make Mead

Take 6 Gallons of spring water & a quarter of a poundpd of Cloves mace nutmegs altogether 3 sprigs of Rosemary thyee whights of 6 eggs verys well beaten mix all these together & let boil one part in 3 away skiming it very well then put in 6 poundpd of honey & let it boil so long as any skim enviseth then take it off and strain it into a stone can through a sive & cut one lemmon in slices into it & so thyee juce of another & half a poundpd of stoned reasons stir it often till it be cold & when it is cold put a pint of ale barm into it & stir it together & let it stand 4 or 5 days then bottle & to every bottle put 3 or 4 lumps of lose sugar so corke it

To make Lemmon Crame

Take thyee juce of 4 good Lemmons & a pint of spring water & half a poundpd of Duble refined sugar & have thyee whights of 5 new laid eggs beat your eggs very well with a spoon then mix your juces water & eggs in sugar well together & run it through a jelly bag into your juce servicing pan & set it over a gentel fire keeping it then scimd as it rises with your spoon when begins to jelly it is enough then glass it up you should steep sum of your lemmon pill in thyee water as will make it luck better & boil sum pill tender as you put into thyee glasses

To make a Tansey

To a pint of crame take 12 eggs keep out half thyee whights a pint of juce of spinnage with a little Tansey 2 spoonfulls of grated bread season it with nutmegs & sugar & a little salt to your tast & fry it with sweet butter or bake it in thyee oven

To make Almon Chis Cakes

Take half a pound of good Almons beat them very fine with a little rose water put to it thyee yolks of 6 eggs half a peny loaf grated 3 quarters of a pound of melted butter &

And sugar to your taste mix them well together the Crust half a pound of butter a quarter of a pound of sugar the yolks of 3 eggs and as much flower as will make it up to roll them as you may know by cutting it with your knife that it will not stick

To make Oring Crame

Take the juce of nine oringes the yolks of 12 eggs boil your juce of oringes with as much sugar as will sweeten itt & strane it through a fine sive then beat your eggs very well with as much whight wine or varish as will look of an oring Couller then strain it into your juce all the while stiring & put it into yout glass you may if you like it better use Creme instead of wine

A seed Cake

Take 5 pound of butter wash it well in rose water work it well with your hands till it is as soft as Creme then put it into hald a peck of flower well dryed in an oven & 4 pound of sugar 5 ounces of Carraway seeds then beat 24 eggs taking out 10 of the whights work these altogether with your hands then set it by the fire to rise half an houer butter the houp & bake it 2 hours & a halfe

Plaster for an Ague

One peny worth of Olibanum; One peny worth of bolamonark One peny worth of venire turpretine; Compound those together into a plaster spread it upon leather & lay it to the wrists first rubing the inside of the wrists very well with salt let them ly on 14 days after they are well Coson Anthony Palmer Receit Lay it on 12 hours before the Ague comes

To make a Sack posset

Take a quart of Cream and boil it then take a pint of sack the yolks of 16 eggs well beaten mix your sack & eggs well together & sweeten them to your taste then set them over the fire till they begin to be thick then pouer your Crame into them & set it on the fire again & stir it about 9 times then take it of & cover it very close by the fire & when it hasted a little strew siniment & sugar over it & so serve up

To make a Carryway Cake Take 4 pounds of flower a pint of new ale yeast a quart of cream boil it & let it stand till it be almost cold mix the Crame & yeast well together then make you cake & lay it in a colth, keeping it by the fire while the oven is heating when it is hot spread your paste - thin on a board & strew 3 pound of shugered carryways upon the paste then make your past cake as fast as you can & put it in a hoop & so bake it . . . .

Pipen Water Take 3 quarts of buttermilk a pound of reasons of the sun stone & beaten & a pound of beaten Almonds blanched & beaten 3 lemmon pound & sliced 10 peppers cord & pard & bit of Champher as big as the top of my thump still all these in a cold still & set your bottles in the same & this will eld 2 quarts . . . .

To make french Bread Take half a peck of flouer & a quart of ale yeast the whights of 4 eggs beat the eggs very well & put them to your flower & take 3 pints of milk & a pint of water & one ounce of salt then warm your milk & water as milk from the Cow & put your salt & yeast into it & make your doe put it in dishes & let it stand half the time the oven is a heating keeping it warm let your oven be very hot the brown is made this way only a quoart of raspings of the whight bread pounded & sifted put into it a quart of flower [leafe] out it must be rasped when it is hot . . . . .

To make Cracknales Take half a pound of loaf suger & as much flower both searced an ounce of butter rub it in your flower & sugar take the yolke of an egg & a little rose water & a fine [sesde] make all this in a stif past role them very thin there must be flower sarced in the roleing for they are apt to stick out them round with a gaging iorn the pap^er must be flowerd you bake them on put them in the oven wash them over with the yolk of an egg tins is much better to bak them on then paper

To make Mrs Bennits Cake Take 3 pound & a half of flower 4 ounces of sugar & one peny worth of cloves & mace a little salt & if you please a little musk mix these together take one pound of sweet butter and one pint of the thickest crame & set them over the fire untill the butter be luke warme keeping them stiring the yolks of 8 eggs beaten with rose water & strane them into 3 quarter of a pint of ale yeast which being done put the crame & butter thereto but be carefull it be but only luke warm for fear of scalding the yeast & so mixed pour them into the flower then set it by the fire that it may rise then put thereto 3 pounds & a half of Corrance being washed and dried & set upon Coles to be warm the mingle altogether pouer it upon 3 sheets of paper laid one upon another your oven being as hot as for man[she]t & let it stand a full hour in the oven & if you please [rie] it over with rose water & find suger & put it in the oven to dry . . . . .

To make the Lady Harves Lite Cake Take 2 pound of flower & dry it very well put to it a pound & half of currans a pound of lase sugar serced very fine 2 pound butter 6 eggs with 2 of the whights put in 2 spoonfuls of vinegar into your eggs whisk it up to a froth & put in a nutmeg a little sinnamont & mace you must plaits or pans redy butter a spoonfull & enough for one your butter & flower must be rubbed together . . . .

To make Clear Cakes of Gooseberrys Take your Gooseberrys & cut off the tops & stalks & put into as much water as you would have liquor & set it on a quick fire to boil as you do your jelley for pipens make it very strong of the Gooseberrys then strain it off through a flannell then have some Double refined sugar & wett it in waler set it boil to a Candey to every pound of sugar you must put to a pint of your Gooseberry liquor when your suger is boild to a Candy stiring it well on the fire till your