Coddle your quinces scrape them and when they be cold sweeten them Sweeten your cream and boyle it and when cold put them together.
Take 2 gallons of new milk 3 pints of cream half a pound of Almonds beaten very fine so put it in and stir it altogether and Set it in a broad pan over the fire when tis ready to boyle take it off and let it stand a day and a night you must sweeten it with Sugar at first then take the glass you mean to put it into you must cut your cream as broad & put the rest in the bottom.
First wash one ounce of Icsinglass and lay it 2 days in rosewater then beat a pound of Almonds with a spoonfull of rosewater Strain them with a quart of cream or new milk then put in your Icsinglass and sweeten with Sugar to your taste then boyle it on the fire till a drop will stand then put it in a dish and stir it till tis cold then put it in glasses and put it in a dish you Serve it up in and put cream to be 4 inches above the cream.
Take 6 eggs and put away 3 of the whites beat them an hour together with rosewater put to this a quarter of a pint of cream half a pound of Sugar and as much flower as will make it up in a paste as you rowle it into weaks then put in some corriander and carraway Seeds then when you have made them into what faishon you think fit butter your plats & so bake them, let not your oven be to hot to colour them.
Take a pound of fine Sugar beaten and searched one pound of flower 4 grains of Amber grease 3 grains of musk grind them with Sugar mingle them with the flour and Sugar altogether you must dry your flour then take 8 new laid eggs whites and yolks beat them in a stone morter with a wooden pessle for the space of an hour put your Sugar and flour in by little and little till it be all in then beat it for yespace of 2 hours together you must not let it stand still at no time for the good beating makes it white and light then put in 2 spoonfulls of anyseeds and Stir them together then let your plat be buttered very thin then warm your plats and dish it as fast as you can then have your oven ready not very hot and put them in presently Sifting Sugar over them, when baked enough then take them out & pare yebottoms of them and lay them upon paper to dry & harden you must take them off yeplats while warme.
Take 2 pound of flour dryed & searched one pound of loaf Sugar dryed and Searched one pound of butter, 6 eggs leaveing out the whites then beat them very well & take a little cream & make it into paste then rowle it & flat it as you will have it & then cut it round wtha glass and bake then in a cool oven you must wash yebutter with a little rose water & see you dry it out.
Take 4 calves feet and when they be blanched put them into a pot with a gallon of fair water and let them boyle till they be consumed to half Scumming it as it riseth very well then strain it through a coulender into a dish and let it Stand till the next day and through cold Slice it through ingreat pieces taking the top and bottom as thin as you can and make of the rest putting it into a clean Skillet then take a pint of Sack or white wine and put to it and the whites of 6 eggs very well beaten to a froth one nutmeg 2 races of ginger both sliced one Sprig of rosemary and a little Salt and half a pound of Sugar and you must Sharpen it with a little lemon and a little vergis if it be sack then set all these in Skillet on a gentle fire Stiring it till tis ready to boyle & let it boyle a quarter of an hour without Stiring and Strain it through a jelly bag of cotton and put a lemon peel into it & let it run through of itself and keep it for your use.
Take green walnuts of bigest Size you can get and of the bigest kind about a week after mid-summer put them in a bag and boyle them in a great kittle of water till they be tender then peel off ye outward skin that looks black and put into every second a clove put them into somewhat more then the weight of powder Sugar and cover them in the dry Sugar and let them lay a day or 2 then boyle them up 2 or walms on a gentle fire. probatum.
Set your best milk which is Strokeing and put in as much runnet as you think fit and when tis come brake it not but in a cloth and put it in a vate and set a light press upon it and let it Stand cut your curd in pieces and put it in a morter and grind and beat your curd put in the quantity of half a pound of butter to as much curd as a little thin cheese vate will hold when tis well beaten together put in a pound and half of currants and Some cloves and mace and Some rosewater with the eggs you must take 6 yolks and 2 whites and beat them well together with rosewater and put in a pint of cream and a quarter of a pound of sugar when you have prepared the coffins fill them not to full and see you then put them in and when they are risen draw them out and then mix them together some butter melted and some Sugar rosewater, take a feather and wash them with it. your paste you must make as you do for tarts.
Take apricocks when the stones are firm in them and to every pound of apricocks a pound of sugar pare them very thin slit them up the sceame as you pare them put them into cold water else they will lose their colour, being pared put them into a Skillet of cold water and set them on a fire close cover’d till your water be scaulding hot and let them stand till they are pretty cold then Set them on the fire again till the water be Scaulding hot then take them off till the water be Somewhat cold let the water be never more then scaulding hot and a little colder after by degrees till they be as green and as tender as you will have them then take them out of the water and lay them in a dish and strew some of your weigh’d sugar on them else they will presently loose their colour then put your Sugar into your preserveing pan and to every pound of Sugar take a quarter of a pint of the same water as the apricocks was boyled in then melt your sugar and put in your apricocks and after a little boyling they will stone then put them into the Sirrop again and being boyled a while take them out yeSirrop and lay them in a broad silver dish and boyle the Sirrop to what hight you please if you boyle it to little it will not keep you may if you please put to these a grain or 2 of musk and Ambergrease pour the Sirrop while it is hot on the apricocks so let them stand till yenext day then put them up into glasses.
Gather the fairest round goosberrys when they are at their full bigness & before they begin to be soft when they are new gather’d cut off the black tops and stone them strewing fine Sugar upon them as you Stone them then to 3 quarters of a pound of stoned goosberrys take a pound of double refined Sugar finely beaten and lay half of it in the bottom of your pan then lay in your goosberrys one by one all over upon the Sugar, then put in yerest of your Sugar but keep a Spoonfull or more of it to Strew upon it in the boyleing then Stamp a few goosberrys the black being taken off and Strain the juice out of them and of that juice put in 12 Spoonfulls to this proportion drop it out of the Spoon all over the Sugar and goosberrys then set them on a very quick fire to boyle as fast as you can to boyle up to the top of the pan then take them off and shake the pan and strew on some of the Sugar and presently set it on the fire again to boyle up then take it off and shake it and set it on again to boyle fast and when you see the goosberrys look very clear take them off and when they are a little cold put them up in glasses take them up with Sirrop for if you take them without the Sirrop they will not be plump then put them up but let them not be covered till they are cold you must try to see whether the Sirrop will jelly before you put them up.
Take your oranges and pare them very thin and lay them all night in cold water then boyle them half an hour and put them into cold water ynmake holes on the top where the stalk growes and take out the seeds as clean as you can and let them lay in that water till the next day then boyle them again almost half an hour then take them up and Set them upon adouble cloth and cover them with a cloth till they be almost cold then weigh them and take to every pound of orange a pound and half of Sugar and to every pound of Sugar a wine pint and half of water boyle your sirrop and strain it and when it is almost cold put in your oranges and boyle them with a soft fire till they look clear and the Sirrop of a good hight about a fortnight or 3 weeks after take your Sirrop from your oranges and boyle it again and when it is cold put your oranges in it and keep it in glasses. yegreat red oranges will do best this way.
To make 3 dozen of puddings take a quarter of a peck of grots and 2 quarts of milk boyle it and then put in your grots and stire them close and let them stand all night and in the morning take 2 handfulls of sweet herbs Shred small, and one pint of blood 3 pounds of Suit Shred Small put all these things to your grots and season it with a little cloves & mace one nutmeg pepper & one ounce of annyseeds and Salt 6 eggs whites and all.
To make 3 dozen take a quart of Stired grotts one penny loafe grated 6 eggs yolkes and whites beat with rose water half a pound of Sugar and a pound of currants, half a pint of cream mix all these things with your grots and season it with cinnamon.
Take a quart of cream and half a nutmeg quarter it then take a stick of cinnamon and a quarter of a pound of Sugar and then set it on the fire and keeping it stiring always one way and let it boyle together a quarter of an hour then take 6 eggs puting away the whit’s then beat them very well and putthem into the cream still constantly stiring it and so soon as it boyles take it off the fire and let it coole a little it must cool but a little then take a quarter of a pint of Sack made very hot in a bason then take your cream and stand upon a stoole as high as you can & pour your cream into your bason very softly as high as you can pour it right then set it to the fire till it be ready to be eaten this will be all curd & no drink.
To every quart of cream take about 3 quarters of a pint of Sack boyle the cream and make the Sack almost as sweet as a Sirrop then set it on the fire and make it reasonable hot and when the cream is a little cooled with a wooden Spring draw up the cream and so squirt it in till the pot be full if you make it in the morning very early twill be ready to eat ytafternoon. Some boyle a blade of mace in the cream.
Take a pint of cream and the whites of 4 or 5 eggs and a little rose water Sweeten this with Sugar beat this with a stick which must be cloven in 5 or 6 parts beat it till you find it begin to rise in bubbles with a spoon take off those and lay them in a dish so beat till you have all that will rise ynwhen your sullibubs is ready to be used lay on the upermost of the snow and heap it high.
Take the top of your milk after it has stood one hour and make it scaulding hot let it not boyle then put it into an earthen pan then leave it half an hour to make it froth as much as you can then set it into the oven as soon as bread is drawn out of it letit stand in 7 or 8 hours then take it out gently and let it stand at lest 24 hours before you use it make a bottom to it with Sweet cream boyle it and boyle large mace with it ynbeat the yolks of 2 or 3 eggs with a little rose water then take the cream from the fire and put 2 or 3 Spoonfulls of it to the eggs then Stir them together and put them into a posnet to cream then Set it over the fire & let it boyle one walme then take it off and sweeten it with Sugar if you should put the eggs into it whilst it is over the fire it will be apt to curdle Stir it all the while it stands on the fire after the eggs are put in when it’s Sweeten’d let it stand being Stir’d with a Spoon till it be paste creaming at top when it is cold take off the top of the baked cream with a Skimer and lay it upon the other Scrape Sugar on it and so serve it the baked cream will be near an inch thick if it stand 2 or 3 days.
Take a gallon of the best aquavite a pint of the best damaske rose water a pound of white Sugar candy put all these into a large stone jug to steep a day and a night then put in half a pint of poppy water distilled as you do your rose water with a pound and half of raisons of the Sun Stoned with half a pound of dates the Stones taken out and the white skins, and then slice them very thin then take of mace cinnamon and anyseeds of each an ounce of cloves bruised half an ounce liquorish scraped and sliced a quarter of a pound, your anyseeds must be rubed and dusted then put all these into your aquavite after all these things have steeped 4 days put into it 6 good handfulls of red poppie leaves it is the red single poppies that growes amongst the corn and if the colour be not red enough put in more leaves & after 10 days let it run through a jelly bag and put it intoyour glass and so stop it very close and put in to your glass to it 2 pounds of your smooth musk carraway comsets, and so keep it for your use, the Spice and Seeds must be bruised if you do not squeeze those things when you strain it you may put it into the jug again wtha gallon more of aquavite and half a pint of poppie water and a pound of Sugar candie more, Stir it every day twice or thrice for ten days together and keep it close stoped and then you may mix some of that smaller with the first which was the strongest of all. This water is good for any surfet what so ever by any accident and they may give 2 or 3 Spoonfulls last at night and if the Surfet be dangerous give it once in 6 or 8 hours for 3 several times or in necessity oftner.
Take to a peck of flour 2 ounces of salt and a pint or more of very good ale yest and knead it up as other bread with warm water as light as possible then let it lye half an hour to rise then cut it to the bigness you will have every loafe, which is about yebigness of a penny loafe and make them up very lightly not moulding it at all and put them into dishes flouring the dishes first with flour and cut off that may be on the top to much then cover them up close again and let them stand and rise again till they have risen their full which you may know by the flour on the top which will begin to be crakling on the top then haveing your oven ready hot and pretty quick turn them out of the dishes upon a peele flour’d ready and so set them in as fast as you can never pricking or cuting them round, Set the oven led up close but not Stop it approved of your dough must be as light as any cake bread so some flour will require more yest and water than other this is left to yebakers discretion.
Take a pound of Apricocks 3 quarters of a pound of double refined Sugar pare the apricocks very thin and slit them in the Seame of the apricocks then forth the stones then strew the silver bason or deep dish you boyle them in with the lesser half of the Sugar being finely beaten and searched then set the apricocks in the bason or dish that end downward which grew in the stalk with them. Strew the rest of the Sugar upon them and cover ymand let them stand one night or one day while it be dissolved then let it boyle for one quarter of an hour upon a quick fire before they be half boyled turn them with a spoon when boyled let them stand 2 days in the Sirrop before you take them forth so dip them in the Same then lay them on tin plates in the Sun and turn ymevery morning.
Take your plummes when full ripe and put them in a porringer and set them over the fire and stir them continually with a Spoon and when they begins to brake and be soft take them out and pick off all their skins stalks and stones very clean when you have done so sett them on the fire again still stirring till such time all the moisture be almost dryed up and the plum stuff be pretty stiff then take it off the fire so let it stand till it cold then take double refined Sugar and put to the plumme stuff and take as much Sugar as will make it paste and rowle it and worke it together and let it be as thick as paste then rowle it in works as you do gimbols in what faishon you please you need not oven them they will be dry of themselves.
Take to 3 pound of cherrys being through ripe and Stoned weigh them and to your 3 pound take a pound of the best hard Sugar beat it and put it intoyour preserving pan and put better than half a pint of water to it and with your hand stir it all together then put in your cherrys and Stir them in your water and Sugar and cover them and make them boyle as fast as possibly you can Scumme them and when they be a little soft take them off the fire and pour them Sirrop and all into a gally pot then cover them and so let them stand 24 hours then pour them into a Sive and let ye Sirrop run from them and then lay them on glass plates as close as you can one by one or upon a clean sive dry them ether in the Sun, Stove or oven when one side is pretty dry flat them and turn them and when through dry box them very close and let no air come to them they must be turned twice a day till through dry and on fresh things.
Lay in water half an hour before you use them half a pound of almonds then blanch and slit them very thin as possible you may the long way of the almonds then take half a pound of Sugar finely beaten and search’d and mingle with the almonds that are well dry’d from yewater then take the whites of 2 eggs with butter and wet the sugar and almonds wherewith but not to much for they may be soon over wet then take of your fine wafer sheets that are made for bottom and cut out into round cases and so spread your almonds in little ruffles cakes the almonds being set with a bodkin edge long you must mingle also some cardimum or caraway seeds either will do well with Sugar ynput them on warm plates set them in a quick oven but not over hot neither must they stay to long for looseing their colour you must beat your eggs with a little rosewater.
Take 6 gallons of new milk and let it be ready to boyle then put in one porringer full of cold cream and stir it well about fill then 18 broad flat pans when tis cold take off the cream and lay it round in a dish like a cabbidge and sprinkle a little rose water and a little Sugar well beaten and sifted then Scauld your milk again and put yesame quantity of cream you did before till it be like a little cabbidge the last cream that you take off the Scauled milk lay plain upon the cabbidge but put no cold cream to it ynstrew some rosewater upon it.
Take apricocks before they be quite ripe and after you have coddled them then pare them let them not be to soft then they will not be so troublesome to pare then beat them very small in a morter then put them in a dish and Set them on a fire never leting them to be any hotter than you can indure your finger at the bottom of the dish never to boyle for if they should be to hot it would spoile the colour of your pulp and so let them stand on the fire till they be pretty dry which will be till the Sugar is boyled up to Sugar and that very high to dry Sugar again you must take to 4 pound of Sugar 4 pound of apricocks after you have coddled stoned and pared them and when it be so take it off and put it into your pulp till it be cold and when it is well mingled then set it on the fire again in a dish or bason that it was in before upon a chaffen dish of coales and not to be any hotter than it was before in the drying before the Sugar was in it and then you shall see it will thicken and come to a paste, then take your moulds and put in them and so let them stand to dry either in the sun or in a stove and when they be half dry cut them onyeedges and take your moulds off it must be very thick paste before you put it into your moulds or it will run about do what you can it will run a little. after the same manner you may make paste of coddleings only when they are coddled peel them and put them in hot water to green if one water will not do put in more till they are green then cover them close till they are green. you must dip your Sugar in water.
Put your angelicoe in hot water and so let it green boyle your Sugar to candie hight chop your angelicoe small and so stir it together drop it into cakes & so put it in a stove.
Take your best cream and boyle it well and when it is ready take it off put in the yolkes of 2 eggs well beaten and let it have a boyle the Sugar must be boyled in the cream before the eggs be in ynhave in readiness the juice of 2 lemons in a dish and when your cream is pretty cold Stir the juice of lemon and Sugar and keep it well Stiring till tis almost cold then put it into a dish for your use.
Take 2 gallons of new milk and put into 5 or 6 pans and let it stand all night and next day upon a charcole fire set the pans gentlely on the fire and as it creams take it off and lay it in your dish and as you lay it in Strew on a little fine Sugar and when you have taken all the cream put to it a little cold cream & so use it.
Gather them early in a morning about the bigness of a walnut let them be fresh and red underneath and of one nights growth blanch them of theoutside and pare them within with some part of the stalks if it be tender and then Strew them into a pan of fair water and a small quantity of salt shift them so 3 times and then take them out of the water and put them into a skillet wthas much fair water as will cover them a little Salt a faggot of herbs and an oynion and when they do begin to boyle besure to Scumme it very carefully and put 3 spoonfulls of white wine vinegar and when they are so done strain them let them stand till they be cold make them a pickle 2 parts white wine it Self and the other part elder vinegar and put them all into a glass or pot and put the pickle to them, with a little long pepper a few cloves one or two nutmegs quarter’d a little mace a little Salt, and besure to Stop them up very close that no air may enter.
Take a handfull of the kernells that will jelly and put them in a little Spring water over night then take your quinces that are of a greenish colour and doth cut tender as any apple core it very well with a Scoop and pare it and put it into a Skillet that will hold but one at once take as much double refined Sugar as the weight of the quince and as much water as will cover the quince Set yesame water and Sugar over the fire keeping it boyling as fast as may be and when you see it to be clear and tender take it up and put it into your glass or pot crushing it flat down with the back of a Spoon then put into the Sirrop 6 spoonfulls of pippin liquor and 2 Spoonfulls of the jelly from the kernells then set it on the fire Stiring it still and when it boyles Scumme it clean and then put in your quinces again and let it boyle 6 walms keeping it still Shaking lest it burn so then take it up and put it into your glass again you must be sure to haveSirrop enough for ever and anone there will rise a coat upon it ytmust be taken off and fresh Sirrop put in.
Take as much double refined sugar as yegoosberrys weigh unpicked and unstoned and to a pound of Sugar take half a pint of water and when your goosberrys are clean pickt and stoned set your Sugar and water over the fire and make your Sirrop and when it is clean scummed put in your goosberrys and let them boyle as fast as possibly you can till they clear and the sirrop thick enough which will be in less than a quarter of an hour.
Take a nuckell of veal cut off the fat and skin 2 calves feet very white lay the veal and feet in warm water to soak out the blood shift it into fresh water till all the blood be out then set it to boyle in 3 gallons of Spring water boyleing it continually till it come to a pottle or 3 pints then if you will have it white put in a pint of white wine, if red put in red wine, and boyle it a quarter of an hour then take it and strain it and when tis cold take off all the fat and leave the dross in the bottom and to every quart of clear broth take cinnamon and nutmegs of each an ounce half an ounce of ginger sliced break your cinnamon in pieces and quarter your nutmegs, then take 2 spoonfulls of corriander seed half a pound of Sugar 6 Spoonfulls of rosewater put all these into a new pipkine wththe whites of 8 new laid eggs well beaten stir all these very well together and set them over boyling them a quarter of an hour & stiring them all the while then pour it into your bagg with 2 handfulls of rosemary in the bottom of ye bag run itthrough yebag twice or thrice.
Take the juice of rasberrys and make your Sirrop of it to a pound of rasberrys take a pound of sugar and put half the Sugar to ye juice and let it boyle, the put in the rasberrys and let them boyle as fast as they can take them off and Shake them oft put in ynthen rest of the Sugar by degrees as they boyle but touch them not, when they are enough the stones will look clear So you may do currants or cherrys.
Lay your oranges in water all night then pare off the rine as thin as may be then make a round hole that your finger may go in and take out all the seeds and set them on the fire & let them boyle half an hour or better then take them out and put them into cold water till the next morning then looke that all the seeds be out and boyle them in a fresh water as before and lay them in cold water again & the next morning boyle them till they be very tender that a small bennet will go through them, then set them with the holes downward on a clean cloth to drain 3 or 4 times double then to every pound of orange take a pound and half of Sugar and to every pound of Sugar a pint of water make your Sirrop and clear it and strain it then put in your oranges letting them boyle moderately till they be clear, turning them often, then take them up and when they be cold put them into a gallypot or glass & when they have lain a fortnight in the Sirrop take them up & boyle the Sirrop again.
Cut your pigg into 4 collers of a Side take 12 cloves 4 leaves of large mace 2 nutmegs Shred thin strew all these on the collers with a little saltrowle them up hard and bind them close and boyle them 4 hours and when tis almost boyled put in a faggot of Sweet herbs and half a pint of vinegar.
Take a pound of Sugar and a pound of apricocks Stone them and pare them very thin let the Sugar be beaten very fine lay the apricocks in 3 parts of the Sugar all night the next morning boyle them in their own Sirrop and when you have Scummed them cast in the rest of the Sugar in the boyling & when they are enough and Scummed put in your ambergrease & take ymup.
TAKE half a pound of benjamin and half a pound of Storacks half a pound of orris an ounce of cloves and a few orange peels dryed a little sweet marjerrum dryed beat all these pretty gross and take half a bushel of damask roses, and a gentle fire under a Still fill the Still wthroses just damp them then take them out and put them into a large dish and pull them all to pieces while they be hot Strew these powders being mixt on the roses work all these together so that the powder may stick on the roses do thus till all the roses be done then take a great preserveing glass or 2 that will more than hold it and lay in a lay of roses and strew in some powder so do till all be in the glasses then bind it up close with a double white paper and leather on the top then set it as hot as you can in the Sun every day Shake the glasses very well if you find it do cake in the middle put your hand in the glasses and stir it very well and when tis very dry put some amber grease pounded & some civet rub it about the leaves what quantity you please so you may keep it in bags as long as you please.
Bone the beef and rub the inside of it with Saltpeeter a handfull and salt it with as much bag Salt as will season it then lay it in pump water 4 days then let it hang to run dry then season it with cloves mace nutmegs, marjerom persly time, Seewory Sage, Shred small then rowle it upward and bind it very hard with broad inkle and bake it in a pot filled half full of water wntis baked take it out of the liquor and keep it dry.
24 Pound of cherrys stalk’d and stoned and prest in a pot and so stand 30 hours or more then put all in a cotton bag strain it in an earthen pan and one pound of Loafe Sugar in 24 hours twill run out six quarts then vessel it for a month then bottle it, lay down the bottles in a fortnight it may be drank.
Take a pound of flour and dry it well and a pound of loafe Sugar beaten and dryed search them both and mingle them together a pound of sweet butter and wash it in rose water and worke it very much with your hand and strew in a little of the flour and Sugar still workeing it till tis half in then put in 6 eggs but 4 whites and so by degrees worke in the rest when the oven is sweeping put in four spoonfulls of rose water a little beaten mace a pound of currants your pans must be ready buttered then fill them half full and search some double refined Sugar on them bake them half an hour this proportion will fill 2 dozen of pans.
Take the crum of a 2 penny loaf and grate it and half as much grated carrot and 6 eggs but 4 whites and some Sugar and half a nutmeg a little salt mix itwith a pint & half of cream and you must put it into the oven, melt a quarter of a pound or better of fresh butter put a little rose water 2 or 3 spoonfulls of Sack then put it into the oven in a dish and let it stand half an hour the oven must not be to hot Stop it a little.
Take a quart of cream then put in 6 yolkes of eggs and three whites well beaten then set them over the fire and stir it ye while then put in some canded eringo root, candid oringe peel cut them very thin then put in some preserv’d plums and rasberrys & jelly of pippins stir it well together and put it in your dish and wntis cold lay it over with apricock jelly and jelly of currants and quinces jelly also cut in pretty fancys.
Take 2 oxe cheeks beat the bones very well & those that are not fit to bake take out season it with cloves and mace jemacoe pepper and salt as you see fit put it into a pot and put to it a pound and half of beef suit & a pint of claret a faggot of Sweet herbs & an oynion bake it throughly then take out all the bones and beat the meat in a morter very well and pour away the gravey and let it be cold and take off the fat then put the gravey to the meat again and put it in a Stewing pan over a charcole fire stew it till it be thick & put it in a little cheese vate scaulding hot with a cloth as another cheese and tuck it in well turn it 3 times before it is cold and press it very well then take it out & put it on a board till it be cold it will not keep long.
Take half a pint of Sack and 3 pints of the juice of organy some cloves a little saffron let these infuse all night on embers & bruise a handfull of organyand put thereto & still it in a plain Still tis good for the Spleen yeStomack or mother you may still barm thus.
Take such a quantity of water as will cover them & put in as much bay salt & salt peeter 2 parts of the former and one of the latter as will make a brine strong enough to bare an egg up the breadth of a 6 pence when it is all dissolved over the fire then boyle it till you have scumm’d it clean & when it is cold put in your ham or tongues & let them lye in it a fortnight then smoake them in chimney a fortnight longer.
Take alloes mirrh and saffron of each 2 drams into fine powder salt of wormwood and cream of tartar of each ½ a dram mingle all these well together and the Sirrop of sharp citterns make it into a mass for pills adding a drop of oyle of rosemary and when you go to bed at night take 3 pills & 3 in the morning and posset drink in ye workeing.
Take one pound of almonds beat very small with rose water one pound of the best beef sewit Shred very small & the marrow of one bone cut very thin after it has been soaked to fetch out the redness & a quarter of a penny loaf grated boyle in a quart of cream half an ounce of mace then take ye yolkes of 8 eggs and the whites of 4 & whip them well mix these altogether with a little Salt and almost a pound of Sugar. the guts must be stript very thin and renced in rosewater.
Take 2 pound of porke or veale and one of beef sewit, mince it as small as possible and put to it a handfull of chopt sage & a quarter of a penny loafe grat’d & almost a quarter of an ounce of pepper one nutmeg with cloves enough to make it a quarter of an ounce & almost double to the quantity of Spice in Salt mix all these very well together with ye yolk of one egg & rowle them up of a convenient length they must be fry’d very quick.
Take a pint of white wine and 2 or 3 Spoonfulls of Sack and slice part of a lemon into it and let it stand one hour Sweeten it and put to it a quart of sweet cream whip it and when the froth rises put it into glasses.
Take the leaves of mint balme wild time marjorum meadsweet the roots of avens of each 2 handfulls and half the flowers of cowslips, rosemary, red roses, marigolds rosasolis, burrage bugglase gilly flowers harts ease sunflowers, of each one handfull Cinnamon and lemon peel of each half an ounce infuse all these in 3 quarts of aquavite in a cold Still stopt for 2 days and nights then draw it off with a gentle fire if you please put into your receiver musk & ambergrease of each 3 grains tyed up in a thin bag wthyour Saffron paste your Still close with rye dough you may draw as much in quantity as your aquavite put into it 2 pound and half of double refined Sugar stiring it often that it may not Candie. Because the flowers & roots & herbs are not to be had at one time you must as you gather them bruise ymgently in a stone mortar putting to 3 handfulls of flowers herbs or roots one handfull of baysalt mix them welltogether tye them up very close in an earthen pot well glazed the best time of gathering the herbs is mint & marjerom in may balme in April meadsweet & rosasolis in June Avens in July Sunflower in august.
Take young tender stalkes slit them and bruise them at one end that you may string them then boyle them in water till they will peel and when peeled put them into other scaulding water covering them close let them stand awhile over embers to green them wash them in cold water lay them on a dish and Strow some Sugar on them & set them on coles to dry then take near their weight in Sugar and boyle it to a candie hight then put in your stalks they will make your Sirrop thin but boyle them till they grow stiff & shine and your Sirrop is almost to Sugar again then lay them flat on a plate & set them before the fire to dry seting them sometimes on a chaffendish of embers.
Take 2 parts vinegar and one water and put salt enough to make it bear an egg then boyle it, and when cold put in your beans, being first strung they will keep best in glass being close cover’d for use take as many to spend in 2 or 3 weeks & put them in a pipkin with half water and half vinegar and a little salt Stop them close and set them over a gentle fire till they be green and tender so keep them in that till used.
Pare them and cut them in thin slices and lay them in a gallypot strewing betwixt each row grosse pepper and a little beaten mace when they are all in pour as much vinegar as will cover them in 3 or 4 weeks you may use it.
To one hundred of oysters take a quart of white wine and all the oyster liquor strain it and boyle it and scumme it very well then put in a spoonfull of whole pepper & 4 or 5 Heads of large mace boyle them an hour and when cold put it up.
Pick your buds whilst they are green before they are yellow at the tops and make a brine strong enough to bare an egg boyle it and when it is cold put in your buds for a month or 6 weeks then green them puting in the bottom of the Skillet nut leaves then pour in Spring water and put in the buds and lay more leaves upon them set them on a gentle fire and when tis almost scaulding hot pour that away and put in more cold water so do 9 or 10 times till they are very green pot them up in vinegar and keep them for your use.
To a quart of water take a pound of Sugar and 3 pound of rasberrys bruise them in a stone morter and put them into your water and Sugar and let it stand 24 hours stiring 3 or 4 times then strain it through a hair Sive or canvas bag then tun it and stop it close in 3 or 4 weeks it will be fit to bottle it will keep a year you may make Goosberry wine this way.
Pare 6 lemons very thin and put the parings into a quart of water & let them lye in it 24 hours then squeeze the juice of ye 6 lemons into ye water and sweeten it with double refined Sugar & put to it 3 spoonfulls of orange flower water then take theyolks of 4 eggs & the whites of 10 and beat them well and strain them into your water & set it in coles continually stiring it till it is thick enough but let it not boyle.
Blanch half a pound of almonds and beat them very small putting orange flower or rose water to them put to that 7 eggs well beaten then take a quart of cream and pour part of it to your almonds & strain it then pound your almonds again and put the remaining part of your cream to them do so again then set them on coles and keep stiring it till tis thick enough sweeten it it must not boyle stir it till it be cold.
Whip the whites of 3 eggs very well and sweeten a quart of cream and put to them then whip it together then put to it 3 quarters of a pint of white wine and as much Sack continue whiping it till it is very light & as it rises take it off & lay it on what you please.
Take 2 quarts of the juice of the berrys and boyle it in a pipkin to one quart put to it 2 pounds of white Sugar clarifye it with the whites of 2 eggs beaten to a froth strain it through a cotton bag then boyle it to a Sirrop with a little cinnamon mace and Shred nutmeg put in a bag and wroung now and then when it is cold bottle it up for use. In all Hydropicall and Scorbutical Distempers 3 spoonfulls is a resolveable dose & a proper medecin taken in white wine.
Take 6 pound of lean beef without skin or sinews and one pound & half of fat bacon slice both thin and pound it in a stone morter and season it with a quarter & half of an ounce of cloves and as much pepper and a good nutmeg & as much Salt as Spice mix it very well and when it is baked pour yegravey from it press it abroad in a pot when it is cold cover it with butter melt’d it will keep half a year if not cut you may do fat beef thus only leave out the bacon.
Take 5 pound of flour & dry it well and 5 pound of currants and one of chopt raisons and mix with the flour then take half an ounce of cinnamon a good nutmeg half a quarter of an ounce of mace & one pound of Sugar and a little Salt and mix with it near the fire then take almost a quart of cream and melt it in a pound and half of good butter make 2 holes in the flour and put this into one then beat 16 eggs but half the whites and strain them with a pint and half of good ale yest put to it Sack and rosewater a quarter of a pint of each mix it and put it into ye other hole of your flour, and let it stand against the fire to warme then mix it near the fire and cover it with a hot cloth for a quarter of an hour to rise then strow in a quarter of a pound of carraway comfets let it take ye air as little as possible ye oven must be hot an hour will bake it.
Strip your currants into an earthen pot & set it into a kittle of water let it boyle till they are broken then strain out the jelly from them and the weight of it in loafe Sugar put the Sugar in your preserving pan with water enough to melt it, then put in your jelly let it boyle & scumme it as the scumme riseth till it comes to a thick jelly but not hard you must stop ye pot very close that the water get not into it.
Make a wine pint of clear white wine posset drink without curd then take half a quarter of an ounce of the oldest castle Soape you can get scrape it thin and put it into as much of the posset drink very hot to desolve the castle Soape as the party can well drink at a draft drink it as warme as you can going to bed and in the morning fasting the remainder of ye posset drink fast at least one hour after it thus do 3 nights and mornings and ynbut once in a year unless occasion be to take it oftner & t’will cure them.
Take a drop or 2 of the oyle of rue heat it and drop it into ye ears and be sure to keep the head warme.
Take a new laid egg and make a little hole in the top or one end and take out the yolke and white of it and put in fair running water or red rose water or fennell water a white copperice bruised and as much comeing seed as you can hold between a finger and thumb and put them all into ye egg shell and put yeshell upon some coles & let them boyle a little & let it stand till tis cold & nights and mornings drop a drop or 2 into the eye & close the eyeled upon it and in a little time twill cure them.
Take a quart of ale or stronge beer growns mallows sage and elder leaves & stamp them small and lin-seed beaten small and sheeps sewit or sallet oyle and oatmeale and boyle them together till it is as thick as to make a poultess then lay it to the place swellen as hot as it can be endured & it is a speedy remedy.
Take a quarter of an ounce carocostinum with half a pint of white wine being steep’d in it all night the next morning drink it blood warme it will give 6 or 8 stools or this take ruebarbe wthred currants beaten together.
Take borace a quarter of an ounce and beat it small and in it a little more than half a pint of milk then put it over the fire and when it is dissolved and almost ready to boyle then take it off the fire and put in a little allom in powder put in little more than will make it turn into small curds that it looks pretty white then strain it through a cloth from yecurds and keep it for your use you cannot err in putting in ye borace for the more you put in ye more healing your way of useing it is to bathe your nipples as hot as you can suffer it mornings and nights and lay a cloth wet in it 2 or 3 times double upon the nipples being first singed you must bathe them a quarter of an hour at a time and lay on the wet cloth as hot as you can suffer it.
Take filings or scrapeings of pewter Garlick and venice treacle beat them together very well in a morter till they come to be like a poultis lay it on yebitten place. Moulins Re:ct.
Take notice when you fear fits to lick in a morning fasting the childs forehead if it taste salt then it hath man wormes then anoint the navell and stomach with oyle of wormwood 3 days before and 3 days after the full of the moon then make 2 playsters of Galbanum & lay one to the stomach and the other to the navell if it should have convulsion fitts give it 3 drops of juice of rue 3 times just before ye fit comes and to sweeten the mouth give it what you please.
Take a good sound nutmeg the same weight in cloves and likewise of mace breake these spices very small and boyle them in a quarter of a pint of strong aquavite till it comes to the consistence of methridate Spread half of this on a scarlet cloth & apply it to yeStomach this usually cures at once but never fails at twice when a fitts comeing.
One pound of flour one pound of fine Sugar 2 yolkes and one white of an egg half a quarter of a pound of butter 2 spoonfulls of rose water colliander seed prepared make it up with thick cream.
2 pound of flour half a pound of Sugar the yolkes of 7 eggs colliander seeds prepared make it up with thick cream.
Take a quarter of a pound of Gwacombewood and boyle it in a pottle of fair water till it comes to a quarter take thereof a mouthfull rowling it toand fro a little time then put it out and presently take another mouthfull & swallow it then take another & rowle it on your mouth a quarter of an hour do thus 12 times a day.
Take 3 quarts of white wine and 2 ounces of beaten annyseeds 2 ounces of liquorish a good handfull of burdock roots all these you must boyle in yewhite wine till one half be consumed & so take it as often as your stomach will digest it taking nothing between.
Take one ounce of alloes washt clean in damask rose water half an ounce of mirrhe half an ounce of saffron & a dram of rubarb make them into a mass with Sirrop of lemons, and 3 of them take when you see occasion about yebigness of a small pease at night going to bed.
Take Snails & dry them well & beat them to powder & drink ye powder in drink.
Take goates dung and mix it with vinegar of squils and anoint the head and temples therewith, or this, frankinsence mirrh and an egg beat them together & apply it to the head and temples.
Take green broom 3 handfulls and burn it to ashes and steep it in a pottle of white wine all night then strain it and drink a wineglass of it every morning then afterwards take a greater quantity of green broomes 2 gallons of sweet wort & boyle itand put it into a runlet wthelecampane or liquorish.
Take a handfull of elder leaves and a handfull of rue & as much brown Sage a handfull of wormewood & a handfull of brier leaves steep them in strong beer or white wine 2 quarts take 2 spoonfulls at a time morning and evening & walk half an hour after it.
Take of the oyle of roses or the best oyle of olives an ounce & half rock allome, flour of brimstone salt of prunella of each 2 scruples, Roman vitriol a scruple let all these be finely powder’d & well mixt with ye oyle then add to all these as many drops of oyle of Rhodium as will give it a sweet smell. anoint herewith ye wrists and joints affected. Tis an excellent good one.
Take mellilot, cubibs, gallingall, mace, Ginger cloves beat all these to fine powder steep them all night in 3 pints of the best white wine one pint of aquavite & half a pint of the juice of Sallendine being paste all night & still it off next morning with a soft fire.
Take a quart of milk and put into it a good handfull of woodbine leaves and a handfull of brier leaves a handfull of collenbine leaves and boyle all these till half be consumed when it is almost enough pound 3 or 4 almonds and put into it and a good spoonfull of honey of roses & when tis enough strain it & drink it as hot as you can.
Take horehound 2 ounces hops one ounce egrimony bugloss roots elecampane roots of each half a dram lignum alloes a dram & half boyle all these in 3 pints of white wine to the consumption of a 3dpart when it is cold but the liquor from the herbs without straining it but if the party be feavorish then boyle the herbs in half hyssop water & half white wine & do as you did before take 5 spoonfulls of this drink Sweetened with fine Sugar every morning fasting 2 hours after it & as much every night yelast thing going to bed.
Take 3 pints of the best muskadine or malmesey boyle therein rue and Sage of each one handfull untill a pint be consumed then strain out the herbs hard then set the liquor on the fire again and put thereto long pepper ginger cutcheneale or grains of each an ounce a quarter of an ounce of nutmegs all beaten to poweder let all these boyle together a little then take it off the fire and put therein an ounce of the best methridate 2 ounces of yebest treacle and a quarter of a pint of angellicoe water keep this and your life above all worldly Treasures take it always warme morning and evening a spoonfull at a time but if infect’d 2 spoonfulls this is good against the plague yesweting disease, the smallpox, measells surfets all pestilent distempers and feavours used as followeth take a spoonfull of it when you first fall sick & swet 3 hours in bed after it & then carefully taken out of it if they are dry they must drink posset drink with marygolds boyled in it & drink nothing but caudles & warme drink at other times.
Take ginger cloves mace cinnamon nutmegs gallingall grains, fennell seed annyseeds carraway seeds groomwell seeds of each a dram liquorish 4 ounces avens cammomile, pellitory of the wall balme red roses garden time rosemary lavender flowers wild marjerom basill mints sage penny royall of each a handfull beat yespices very well shred the herbs and steep them in a gallon of claret wine 24 hours then still it in a glass still or Limbeck.
Take a dryed walnut and pound the same and pour therein as much aquavite as you make a little pap thereof and spred it on a little cloth or tow and aply it to the crown of the patient bind the same stiffly thereon and it imediately aweighteth the pallet but if it were descended exceedingly then add as much frankinsence as the walnut.
Take one pound of Sage one pound of rue half a pound of wormwood half a pound of bay leaves cut them small and beat them in a morter then take 3 pounds of Sheep sewit ran from the caul mince it small & put it in a morter to the herbs beat them together till the sewit be not seen and till the herbs be all of one colour then take it out of the morter and put it into a bason put into it a pottle of sallet oyle and work it with your hands into the herbs till it be all of one softness then put it into an earthen pot & cover it close so keep it 8 days then take it and seeth it in a brass pot till the strength of the herbs be boyled out then strain it through a canvas cloth and put it into a clean earthen pot and anoint the pain therewith evening and morning laying thereto a warme linnen cloth.
Take a bushel of foxglove flowers the green pluckt from them and stamp them as small as possibly you can and put them into pipkin never used before and put them to 3 pound of butter never salt’d before and boyle them together a full hour and if they are boyl’d to dry put more butter to them ynlet it stand till tis cold & keep it for use.
Take bittony scabious pimpernell, dragons, Tormentill roots & all burnet leaves and knots of each 4 handfulls pick your herbs & wash or scrape your roots lay them on a clean table 3 days to wither then chop the herbs and roots together and put them in a clean earthen pan then put as much whitwine to it as will throughly wet the herbs & let it stand 24 hours close covered then distill it in an ordinary still to this water put a peck of burrage or buglos flowers 2 ounces of good methridate or Treacle and 3 penny worth of turmerick roots a quarter of a pound of liquorish a handfull of anyseeds a little saffron 4 ounces of hartshorne let it infuse 24 hours then distill it again & as much loafe Sugar into yeglass to sweeten it to your taste.
Take sage rosemary bittony flowers of each half a handfull burrage and burglass flowers and flowers of lilly of the valley of each a handfull steep these in spirit of wine muskadine or aquavite each one in their seasons till all may be had then put to them balme motherwort sage leaves, leaves of orange trees and the flowers if to be gott of each one ounce put them into the rest and as many Lavender flowers stript from the stalks as will fill a gallon glass steep allthese 6 weeks or 2 months then distill them in a Limbeck then put into yewater citheron peels dry’d & piony seeds of each 6 drams of cinnamon half an ounce nutmegs and mace cardimums cubibs and yellow sanders of each half an ounce lignum alloes one dram make all these into powder and put them into the distilled water and put to them Jubebs new and good half a pound, the stones taken out & cut small close the vessel very well with a double bladder let them disgest 6 weeks then strain these hard with a press & filterate the liquor and put thereunto prepared perl Smaragdis musk saffron of each 10 grains of ambergrease one scruple red roses well dry’d red and yellow sanders of each 1 ounce hang these in a sarsnet bag in yewater stop it close.
It is of exceeding vertue in all sounding fits in weakness of heart decay of spirrits it restores speech in apoplexies and palseys helps all pains of yejoints occasioned by cold, and bruises outwardly bathed and cloths dipt in it and laid to the place it Strengtheneth all animall and natural spirits & cleareth the externall sences, Strengtheneth the memory restoreth lost appetite helpeth all weakness of the Stomach being both taken inwardly and bathed outwardly it taketh away the giddiness of the head, it helpeth the hearing, makes a pleasant breath restores the lost speech helpeth all cold, distempers of liver and the begining dropsey helps all cold diseases of the mother. in Sum none can express the vertues of this water. Take bread crums and Sugar of each a like quantity wet it very well with this water, takeing it in the morning fasting & as much at night going to bed if need is but if a fit of the dead palsey or apoplexie you must give as much every hour to restore speech.
Take fat and leane veale sliced thin & well beaten with the back of a knife then lard them if you please put 2 anchoves, nutmeg grated some pepper & salt into the frying pan with your meat then frye it very leasurely in fresh butter else it will turn to oyle, when it is enough pour away the butter then take 6 yolks of eggs well beat with a little vinegar then have some fresh butter ready drawn up to pour into your eggs this being done pour it all into your frying pan upon your meat and so shake and toss and mingle it well together then put it into your dish squeezing in some juice of lemon & lay some slices over it & serve it in to be eaten while hot besure to fry the meat very leasurely else it will be hard.
Take fat and lean beefe slice it thin with your minceing knife chop it tender take an oynion and quarter it and some sweet herbs shred, fry your meat with the gravie that comes out of it and half a pound of fresh butter then pour off that gravie from it and let it stew in a dish for sauce then take another half pound to frye up your meat then take the meat clean out of the last butter and take out your oynions season it with some nutmegs & salt before you put in the sauce to ye meat then put in the sauce & serve it up with lemon as the foregoing was & to be eaten hot.
Take of wall Jilly flowers 4 handfulls, of rosemary flowers 3 handfulls of Damaske Rose leaves & cowslip flowers a like quantity of burrage & bugglos flowers of each 2 handfulls a like quantity of primroses and clove Jilly flowers balme leaves and pinks of each 6 handfulls, of marygolds 2 handfulls ofcinnamon grossly beaten half an ounce 2 nutmegs 3 pennyworth of english saffron 2 orange peels 4 ounces of blew figs Steep them in Sack enough to cover them, and as you add flowers add Sack when you have gotten them all together distill them in a cold still & cover them in the still with Sack & when all is drawn off you must put into your water before you use it 6 ounces of white Sugar Candie, it must be stilled with a soft fire or your water will be yesmaller it is good for any heaviness of spirits & may be given to weomen in travell.
Take a Dram of rubarbe and half as much Sena (if easy to worke) otherwise as much of the one as the other half a spoonfull of sweet fennell seed the length of one little finger in liquorish tosed abroad a pint of white wine as much water infuse it altogether & take half a pint & dissolve in it an ounce of manna, & drink it when you have strain’d it from the dregs, drink a small half pint & when it Grumbles about half an hour after take another half pint before you take any posset drink when it works you may drink posset as with other phisick & eat chick or hen for dinner if you like Sirrop of roses better you may exchange the manna for it and when you expect wormes change yefennell seeds for worme seed keep warme in the taking.
Take a quart of Sider put to it 2 ounces of the roots of pollipodiume of the oake, one ounce of feynae, one ounce of anyseeds let all these boyle gently together till half be consumed then strain it well out put to a pint a pound of sugar then put into a thin bag these spices one sliced nutmeg the like quantity of cloves and mace & a less quantity of mace &cinnamon & 4 pennyworth of saffron then let it stand simmering over ye fire 3 hours till it become a sirrop of wchyou must take a large spoonfull in a quarter of pint of posset drink & drink posset drink in ye workeing.
Take 4 ounces of may butter 2 ounces of vergins wax 2 scruples of Putty fully prepared 2 scruples of camphirr 4 spoonfulls of red or white rose water, melt the butter and wax & then put in all the materialls and besure to keep stirring it till it be quite cold when there is occasion to use it take a little of it & put it in the palme of your hand & when softned with your finger anoint ye outside of your eyes & temples last at night and wash them with white rose water next morning.