White-wine 2 Pound of Sugar and of Cinamon Ginger long Pepper Mace not bruised Grains Galingal Cloves not Bruised of each 2 penny Worth Bruise every kind of Spice a little and put them together in an Earthen Pot for a day then Cast them through your Bags 2 or three times as you see cause and so Drink it 15. To make Almond-Butter Take your Almonds and Blanch them and beat them in a Mortar very small and in Beating put a littlâ— Water when they are beaten pour in water into two pots put half into one and half into another put Sugar to them and stir them let them Boyl a good while strain it and so dish it up 16. To preserve Quinces red Pare your Quinces and core them take as much Sugar as they weigh put to every pound of Sugar 1 quart of Water boyl your Quinces very Leisurely close Covered turn them to keep them from spotting when they are very tender and well coloured boyl the Syrup till it will button on a dish and so put your Syrup to them 17. To pickle Cucumbers Wash them and dry them in a Cloth take Water Vinegar Salt Fennel-tops some Dill-tops and a little Mace make it sharp enough to the taste boyl it a while and take it off and let it stand till cold then put in the Cucumbers and keep them down close and within a week they will be fit to eat 18. To Candy Pears Plumbs Apricocks clear as Amber Take your Apricocks or Plumbs and give every one a cut to the Stone in the Notch then cast Sugar on them and bake them in an Oven as hot as for Manchet close stop let them stand half an hour then lay them one by one upon Glass-plates and so dry them In this manner you may Candy any other Fruit. 19. To preserve Oranges Take a pound of Oranges and a pound of Sugar Peel the outward Rind and the inward white skin off then take juice of Oranges and put them into the juice and boyl them half an hour and take them off 20. To make Oyl of Violets Set the Violets in sallad Oyl and strain them then put in other fresh Violets and let them lye twenty days then strain them again and put in other fresh Vioets and let them stand all the year 21. To make Cream of Quinces Take a roasted Quince pare it and cut it into thin Slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 22. To make a March-Pane Steep 2 pound of pickled Almonds one day and 2 nights in fair Water and Blanch them out of it then beat them well in a Morter and bedeck them with Rose-water put it to your Almonds so many pound of Sugar beat it with your Almonds then make fine Crust of Paste and sprinkle it with Rose-water and Sugar then spread the Stuff on it and bake it at a very soft fire always bedewing it with Damask Water Civet and Sugar and lastly with a gut of Dates gilt or the Kernels of Pine-apple and so set it forth 23. To make Almond Milk Boyl French s Barly as you boyl it cast away the water till you see the water leave to change Colour as you put in more fresh water then put a bundle of Strawberry leaves and as much Cullumbine leaves and boyl it a good while then put in beaten Almonds and strain them and then strain it with Sugar and Rosemary then strew some Sugar about the dish and send it to the Table 24. To preserve Apricocks or Pears Plumbs when green Take the fruit and scald them in water and peel them scrape the spungy substance off the Apricocks or Quinces boyl them very tender taking their weight in Sugar and as much water as to cover them boyl them very Leasurely then take them up and boyl the Syrup till it be thick and when they are cold put them up with your Syrup into your preserving Glasses 25. To pickle French Beans Take your Beans and string them boyl them tender take them off let them stand till they are cold put them into pickle of Beer Vinegar Pepper Salt Cloves and Mace with a little Ginger 26. To make an Excellent Jelly Take 3 Gallons of Water boyl in it a knuckle of Veal and Calves feet slit in two with all the fat clean taken from between the claws let them boyl to a very tender Jelly keeping it clean scum'd and the edge of the pot always wiped with a clean Cloth that none of the scum may boyl in strain it from the meat let it stand all night the next morning take away the top and the bottom and a quart of this Jelly half a pint of Sherry Sack half an ounce of Cinamon and as much Sugar as will season it 6 whites of Eggs well beaten mingle all these together then boyl it half an hour and let it run through your bag 17. To make Aqua Mirabilis Take of Cloves Galanga Cubebs Mace Cardamums Nutmegs Ginger each 1 dram juice of Celandine half a pound Spirit of Wine 1 pint White-wine 3 pints infuse them 24 hours and draw off a quart with an Alembik 28. Dr. Stevens 's Water Take of Cinamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis Fennel Caraways of each 1 dram herbs of Time Mother of Time Mint Sage Penny-royal Pellitory of the Wall Rosemary Flowers of red Roses Cammomile Origanum Lavender of each one handful infuse them 12 hours in 12 pints of Gascoign Wine then with an Alembick draw away 3 pints of the strong 29. To make good Cherry Wine Take the Syrup of Cherries and when it hath stood while bottle it up and tye down the Cork and in short time it will be pleasant Wine 30. To make Wafers Take a pint of Flower a little Dram the yolks of 2 Eggs a little Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the Juice stone the Grapes save the Liquor in the stoning take them off and put them up 32. To pickle Purslain Take Purslain and pick it into little pieces and put it into a pot or Barrel take a little water Vinegar and Salt to your taste it must be pretty strong of the Vinegar and Salt and a little Mace and boyl all these together And pour this Liquor boyling hot into the Purslain and when it is cold tye it close down and in a Week or two it is fit to eat 32. To preserve green Walnuts Boyl your Walnuts till the water taste bitter then take them off and put them in cold Water and peel off the Bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar
then put them into Boxes for use 67 To make Sugar Plates Take serced Sugar and make it up in a paste with Gum-Dragon steeped in Rose-water and when you have brought it into a perfect Paste rowl it as thin as e're you can and then print it in moulds of what fashion you please let them dry 68. To make Pomander Take half an Ounce of Benjamin and as much Storax and Labdanum with 6 grains of Musk and as much Civet and 2 grains of Ambergreese and one dram of sweet Balsam then ronl it up in Beads as big or as little as you please and whilst hot make holes in them for your use 69. To make Conserve of Damsons Take ripe Damsons and put them into scalding Water and half an Hour after set them over the fire till they break then strain them through a Culender and let them cool then strain them through a piece of Canvas from their stones and skins then set them over the fire again with a good quantity of red Wine so boyl it stirring it till it be thick and when it is even boyled enough put in a Convenient proportion of Sugar stir it well together and put it into your Gally pots 70. To Bake Oranges Peel the Bark off and boyl them in Rose-water and Sugar till they are tender then make your Pye and â—et them whole in it and put the Liquor they were boyled in into the Pye season it with Sugar Cinamon and Ginger 71. To preserve Peaches Take a pound of your fairest and best coloured Peaches and with a wet linnen cloth wipe off the white coar of them then parboyl them in half a pint of White-wine and a pint and a half of running Water and being parboyld peel of the white skin of them and then weigh them take to your pound of Peaches 3 quarters of a pound of refined Sugar and dissolve it in a quarter of a pint of white-wine and boyl it almost to the heighth of a Syrup then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more then put them up and keep them all the Year 72. To preserve Goosberries Take Goose-berries or Grapes or Barberries and take somewat more than their weight in Sugar beaten fine lay one laying of Fruits and another of Sugar till all are laid in your preserving Pan then take 6 spoonfuls of fair Water and boyl your Fruits therein as fast as you can untill they be very clear then take them up and boyl the Syrup by it self till it be thick when they are cold put them into Gally-pots 73. To preserve Angelica Roots Wash the Roots slice them very thin and lay them in Water 3 or 4 days change the Water every day then put the Roots into a pot of Water and set them in the embers all night in the morning put away the Water then take a pound of Roots 4 pints of Water and 2 pound of Sugar let it boyl and Scum it clean then put in the Roots which will be boyled before the Syrup then take them up and boyl the Syrup after they will ask a whole days work very softly at St. Andrew's time is the best time to do them in all the Year 74. To make Syrup of Quinces Take of the juice of Quinces clarified 3 quarts boyl it over a gentle fire till half of it be consumed scum it and add to it three pints of red Wine with four pound of white Sugar boyl it to a Syrup and Perfume it with a dram of Cinamon Cloves and Ginger of each 2 Scrupels 75. To make Walnut Water Take of green Walnut a pound and a half Garden Radish-roots 1 pound green Asarabacca 6 Ounces Radish-seeds 4 Ounces bruise them and steep them in 3 pints of White-wine Vinegar for 3 days then distil them in a leaden Still till dry 76. To make Treacte-water Take of the juice of green Walnuts 4 pound juice of Rue 3 pound juice of Carduus Marigolds and Balm of each 2 pound green Petasits Roots 1 pound and half Roots of Burrs 1 pound Angelica and Masterwort of each half a pound Leaves of Scordium 4 handfuls old Venice-treacle and Methridate of each 8 Ounces Canary 6 Quarts Vinegar 3 quarts juice of Lemons 1 quart digest them 2 days either in Horse-dung or Bath the Vessel being close shut then distil them in Sand in which you may make a Theriacal extraction 77. To make Syrup of Cinamen Take of Cinamon grosly bruised 4 Ounces steep it in White-wine and small cinamon-Cinamon-water of each half a pound 3 days in a glass by a gentle fire strain it and with a pound and a half of Sugar boyl it to a Syrup This Syrup refreshes the vital Spirits and cherisheth the Heart and Stomach helps digestion and cherisheth the whole Body exceedingly 78. To make Syrup of Citron-Peels Take of fresh yellow Citron Peels 5 Ounces the berries of Cherms or the juice of them brought over 2 drams spring water 2 quarts steep them all night boyl them till half be consum'd take off the Scum strain it and with 2 pound and a half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but Persume the other half with 3 grains of Musk tied up in a Bag. 79. To make Syrup of Hartshorn Take of Harts-horn 3 handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each 2 Ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in 5 quarts of spring-water till it comes to four strain it and with 4 pound of Sugar make it into Syrup according to Art 80. An everlasting Oyl Perfume for Gloves Take Benjamin two Ounces Storax and Calamint each an Ounce the 2 first must be finely beaten by themselves then take a pound of sweet Almonds and mix it with the Storax and Benjamin upon a Marble stone then put it into an earthen pot with more Oyl then put in your Cloves poudered so let it stand close covered and when you will perfume a pair of Gloves take a little fair Water in a spoon and wipe your Gloves fine with it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry 81. An excellent water for a Consumption Take 3 pints of Milk and one pint of red Wine 24 yolks of Eggs beat them very well together then add so much white-bread as will drink up the Wine put to it some Cowslip Flowers and distill them Take a spoonful of this Morning and Evening in Chicken or Mutton Broth and for a Month it will cure any Consumption 82. To make Barley Water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds an half penny-worth of Licorish about 2 quarts of water boil all together till half be consumed then strain it when it is cold drink it your Licorish must be sliced into small pieces 83.
set them on the fire and when they boyl up take them off and let them stand 2 days and then boyl them again once more 34. To preserve Currants Part them in the tops and lay a laying of Currans and a laying of Sugar and so boyl them as fast as you do Rasberries do not put them in the Spoon but Scum them boyl them till the Syrup be pretty thick then take them off and let them stand till they be cold and put them in a Glass 35. To make Goose-berry Cakes Pick Goose-berries and put them in an earthe Pitcher and set it in a Kettle of water till they be soft then put them in a sieve and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first Boyl the Sugar to a Candy and take iâ— off and put in the juice and set them in the press till they be dry 36. To make excellent Broth. Take a Chicken and set it on the fire and when it boyls Scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boyl it well down and bruise the Chicken and put it in again and it is good broth And to alter it you may put in 6 Prunes and leave out the Herbs or put them in as you please and when it is well boyled strain iâ— and season it 37. To make Angelets Take a quart of new Milk and a pint of Cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand 2 days till it be pretty stiff then slip it out and Salt it a little at both ends and when you chink it is salt enough set it a drying and wipe them and within a quarter of a year they will he ready to eat 28. To make Jelly of Harts-horn Take 4 Ounces of shavings of Harts-horn of the inside and 2 Ale-quarts of Water put this in a Pipkin and boyl it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 Hours first afterwards put a little into a Saucer till it be cold and if it jellieth it is boyled enough then being warm take it off the fire and strain it hard through a Cloth and set it a cooling till it be a hard Jelly then take 2 whites of Eggs and beat them very well or with a sprigg of Rosemary or Birch but not with a spoon till a Water come in the bottom then put these beaten Eggs and the Water thereof into a Skillet and all the Jelly upon it with 3 Spoonfuls of damask Rose-water and a quarter of a pound of Sugar and when it boyls stir and lay it pretty well then strain it through a Cloth and let it cool And of this take 4 spoonfuls in the morning fasting and at 4 a Clock in the Afternoon and this is excellent good for the weakness in the Back 39. To preserve Damsons Red or Black Plumbs Take their weight in Sugar and Water enough to make a Syrup to cover them so boyl them a little therein being close covered turning them from spotâ—ing let them stand all night in their own Syrup then set them upon a pot of seething Water and suffer your Plumbs to boyl no faster than the Water under them and when they are both sweet and tender take them up and boyl the Syrup again till they be thick then put 〈◊〉 your Plumbs and it together in your Preserving â—â—aâ—â—es 40. To make Rosemary-water Take Rosemary and the flowers in the midst of May before the Sun rise strip the Leaves and the Flowers from the stalks take 4 or 5 Elecampane Roots and a handful or 2 of Sage and Roots together till they be very small then take 3 Ounces of Cloves and so much of Mace and half a pound of Anniseeds and beat all these Spices every one by themselves then take the Herbs and the Spices and put thereto 4 or 5 Gallions of good White-wine then put in all these herbs and Spices and Wine into an earthen pot and put the Pot into the ground about sixteen days then take it up and distill it with a very soft fire 41. To make Pomatum Take fresh Hogs suet cleansed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about 16 Pomwater apples cleansed and boyled in Rose-water add to these Rose-wood Sassafras Roots of Orrice Floreirtine of each six Drams of Benzoin Storax Calamita half an Ounce of each and so make it into an Oyntment 42. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them small and put them in a hempen cloth and without fire by degrees press out the Oyl 43. An Excellent Water against fits of the Mother Take Briony-roots Elder berries ripe drest at a gentle heart in a Furnace and cleans'd from their stalks of each 2 Onnces leaves of Mugwort Bittany Peatherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sun of each half an Ounce peels of Oranges the out-side dry'd and Ounce and a half Mirrh Castoreum of each 3 drams Saffron 1 dram pouder them and steep them 8 days in 2 quarts of the Spirit of Wine then strain them through a very quick Hair-strainer keep the Liquor in a glass very well stopt 44. To make Syrup of Wormwood Take Roman Wormwood or Pontick Wormwood half a pound of red Roses 2 Ounces Indian Spike drams old White-wine and juice of Quinces of each 2 pints and a half bruise them in an earthen Vessel 24 hours then boyl them till half be Wasted strain it and put to the straining two pounds of Sugar and boyl it to a Syrup 45. To make Conserve of Quinces Take 3 quarts of the juice of Quinces Clarified boyl it until two parts be wasted then put to it 2 pounds of white Sugar then boyl them to the thickness of Honey 46. To make Syrup of Poppies Take the heads and seeds of white Popy and of black of each 50 drams Venus hair 15 Licorice 5 drams Jnjubes 30 drams Lettice seed 40 drams add of the seeds of Mallows and Quinces tied up in a fine rag of each 1 dram and a half boyl them in 8 pints of Water until half be wasted strain it and to 3 pound of Liquor put thereto Perides and Sugar of each 1 Pound boyl them to a Syrup 47. To make Honey of Roses Take of white Honey despumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boyl throw into them fresh red Rose-leaves picked 4 pounds and boyl them till the juice be wasted always stirring it then strain it and put it up in an earthen Pot. 48. To make Syrup of Lemons Take of the juice of Lemons purified by going thro' woolen strainer with crushing 3 quarts and a half â—nd of white Sugar
Dr. Deodate's Drink for the Scurvey Take Roman Wormwood Carduus Benedictus Scurvey-grass Brook-lime Water-creeses Watertrifoil of each 1 handful Dodder Cetrach Scolopendria Burrage Bugloss Sorrel Vervain or Speedwell of each half a handsul Elicampaine Root one Ounce Raisins of the Sun 3 Ounces slices of Oranges and Lemons of each 13 insuse these in a double glass with so much White-wine as will make a pint and a half of liquor when done 84. A Conserve to strengthen the Back Take Eringo roots and conserve them as you do Damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with 3 pints of Water stew them closely at first as you do your Roses if you add to them 5 or 6 grains of Ambergreese beaten to fine pouder it will be much more Cordial 85. An excellent Aqua Composita for a Surfeit Take a handful of Rosemary a root of Enulacampane a handful of Hysop half a handful of Tyme 6 handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound 2 Ounces of Liquorish well bruised and as much Anniseeds take two gallions of the best strong Ale and all the herbs aforesaid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put it into a brass pot and set it on a fire and let it stand till it boyl then take it from the fire and set your Limbeck on the pot and stop it close with paste that there come no air out of it and still it out with a soft fire add to it a little Red Fennel 86. To make Balm-water Take 4 gallons of strong stale Ale half a pound of Liquorish 2 pound of Balm two Ounces of Figs half a pound of Anniseeds one Ounce of Nutmegs shred the Balm and figgs very small and let them stand steeping 4 and 20 hours and then put it in a still as you use Aquavitae 87. To pickle Broom-buds Take Broom-buds put them into linnen bags and tye them close then make some brine with vvater and salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some vveight on let it lie till it look black boyl them and put them in Vinegar a Week or 2 and they will be fit to eat 88. To make good Rasberry-wine Take a Gallon of Sack in which let 2 Gallons of Rasberries stand steeping the space of 24 hours then strain them and put to the Liquor 3 pound of Raisons of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour off the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put Sugar to it 89. To make excellent Hipprocas in an instant Take of Cinamon 2 Ounces Nutmegs Ginger of each half an Ounce Cloves 2 Drams bruise these small then mix them with as much Spirit of Wine as will make them into a paste let them stand covered in glass the space of 6 days in a cold place then press out the Liquor and put it in a glass A few drops of this Liquor put into any Wine giveth it a gallant relish and Odour and maketh it as good as any Hippocras whatsoever in an instant 90. To make Artifical Malmsey Take 2 Gallons of English Honey put into it eight Gallons of the best Spring water set these in a Vessel over a gentle fire when they have boyl'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of Spices and set it in the Cellar and in half a year you may drink of it 91. To make Artificial Claret-wine Take 6 Gallions of water 2 Gallions of the best Cyder put thereto 8 pound of the best Malaga raisins bruised in a Morter let them stand close covered in a warm place the space of a Fortnight every two days stirring them well together Then press out the Raisins and put the Liquor into the said Vessel again to which add a quart of the juice of Rasberries and a pint of the juice of black Cherries cover this Liquor with bread spread thick with strong Mustard the Mustard the Mustard-seed being downward and so let it work by the fire side 3 or 4 days then turn it up and let it stand a Week and then bottle it up and it will taste very pleasant far better than our Common Claret 92. Ta make Spirit of Ambergreese Take Amber-greese 2 drams of Musk a dram cut them small and put them into a pint of Wine close up the Glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it 2 or 3 drops or more if you please of this spirit put into a pint of Wine gives it a rich Odour or if you put 2 or 3 drops round the brims of the Glass it will do as well half a spoonful of it self or mixt with specifical liquor is a rich Cordial 93. An Excellent sweet water Take a quart of Orange-flower water as much Rose water 4 Ounces of Musk Willow seeds grosly bruised or Benjamin 2 Ounces of Storax an Ounce or Labdanum 6 drams of Lavender flowers 2 Pugils of sweet Marjoram as much of Calamus Aromaticus a dram distill all these in a Glass Still in Balneo the Vessel being very well closed that no vapour breathe forth Note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them all together 94. Dr. Burge's Plague water Take 3 pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an Ounce being all bruised together into some Rose-water and brew them all together 95. To make Syrup of Hysop Take of Hysop 1 handful of Figs Raisins Dates of each an Ounce boyl these in 3 pints of water to a quart then strain and clarifie it with the whites of a Eggs and 2 pound of Sugar and so boyl them to a Syâ—â—â— and being boyled enough keep them all the year 96. To make Rosa-Solis Take Liquorish 8 Ounces Anniseeds and Carraway of each an Ounce Raisins ston'd and Dates of each 3 Ounces Nutmegs Ginger Mace of each half an Ounce Galingal a quarter of an Ounce Cubebs 1 dram Figs 2 Ounces Sugar 4 Ounces bruise these and distill them with a Gallon of Aquavitae as the rest when it is distilled you must colour it with the Herb Rosasolis or Alkanet Root 97. To make Museadine Comfits Take half a pound of Musk Sugar beaten and searced then take Gumdragant steeped
it upon a Pye-plate and dry it in an Oven with a Chafing-dish of Coals till it be thorow dry and you may spot them with Gold 112. To make Leach Make your Jelly for your Leach with Calves-feet as you do your ordinary Jelly but a little stiffer and when it is cold take off the top and the bottom and set it over the Fire with some Cinamon and Sugar then take your Turnsole being well steept in Sack and crush it and strain it in your Leach boyl it so thick as you may slice it 113. To dry any kind of Fruits after Preserv'd Take Pippins Pears or Plums after they are preserved out of the Syrup and wash them in warm Water and then strew them over with sugar finely Searced as you do flower upon Fish to fry and set them into a broad earthen Pan and lay them one by another then set them into a Warm Oven until they be dry and turn them every day until they be quite dry and you may if you please Candy them therewithal cast Sugar 3 or 4 times as you dry them 114. To make Quiddany of Quinces Take the Kernels out of 7 or 8 great Quinces and boyl them in a quart of Spring-water till it come to a pint then put into it a quarter of a pint of Rosewater one pound of fine Sugar and let it boyl till it come to be of a deep Colour then take a drop and drop it into the bottom of a Saucer and if it stand take it off then let it run through a Jelly-bag into a Bason then set it over a chafing-dish of Coals to keep it Warm then take a Spoon and fill your Boxes as full as you please when they be cold cover them and if you please to print it in Moulds wet your Moldswith Rose-water and let it run in and when it is cold turn it into Boxes 115. To make sweet Cakes without Spico or Sugar Take Parsnips and scrape them clean slice them Thin and dry them well beat them to Pouder mixing one third part thereof with two thirds of fine Wheat-flower make up your Paste into Cakes and you will find them very sweet and Delicate 116. To make Worm wood Wine Take small Rochel or Camahe-wine put a few drops of the extracted Oyl of Wormwood therein brew it together out of one pot into another and you shall have a more wholesome wine for your Body than that which is Sold for right Wormwood-wine 117. To make Sweet-bags to lye among Linnen Fill your bags only with Lignum and Rhodum finely beaten and it will give an excellent Seent 118. To make Spirit of Honey Put one part of Honey to five parts of Water when the Water boyleth Dissolve your Honey therein Scum it and having boyled an Hour or two put it into a Wooden Vessel and when it is blood-warm set it on the fire with Yeast after the usual manner of Beer and Ale tun it and when it hath lain some time it will yield a Spirit by Distillation as Wine and Ale 119. To preserve Artichoaks Cut off the stalks of your A'rtichoaks within two Inches of the Choak and make a strong Decoction of the rest of the stalks slicing them into Thin small pieces and let the Artichoaks lye in this Decoction and when you use them you must put them first in Warm-water and then in Cold and so take away the bitterness of them 120. To make Syrup for a Cough of the Lungs Take a Pottle of fair running Water in a new Pipkin and put into it half an Ounce of Sydrack half an Ounce of Maâ—den-hair and a good handful of Elecampane Roots sliced boyl all together until half be boyled away even to Syrup then put into it the whites of Eggs and let it boyl two or three Walms and give the Patient a spoonful Morning and Evening 121. To make Baubury Cakes Take 4 pound of Currants wash and pick them very Clean dry them in a Cloth then take three Eggs and put away one Yolk and beat them and strain them with Yeast putting there to Cloves Mace Cinamon and Nutmegs then take a pint of Cream and as much Mornings Miilk and let it Warm then take Flower and put it in good store of cold Butter and Sugar then put in your Eggs Yeast and Meal and work them altogether an hour or more then save a piece of the Paste and break the rest in pieces and work in your Currants then make your Cake what quantity you please and cover it very Thin with the Paste wherein were no Currants and so bake it according to the bigness 122. To make Ginger-bread Take a quart of Honey and set it on the Coals and Refine it then take Ginger Pepper and Licorise of each a Penny-worth a quarter of a pound of Anniseeds and a penny-worth Saunders beat these and Searce them and put them into the Honey add a quarter of a pint of Claret or old Ale then take three penny Manchets finely Grated and strew it amongst the rest and stir it till it come to a stiff Paste make them into Cakes and dry them gently 123. To make Wormwood-Water Take two Gallons of good Ale a pound of Anniseeds half a pound of Liquorise and beat them very fine then take 2 handfuls of the crops of Wormwood put them into Ale and let them stand all Night and let them stand in a Limbeck with a moderate Fire 124. To make Paste of Quinces First boyl your Quinces whole and when they are soft pare them and cut the Quince from the Core then take the finest Sugar you can get finely beaten or searced and put it in a little Rose-water and boyl it together till it be stiff enough to Mould and when it is cold roul and print it A pound of Quinces will require a pound of Sugar or thereabouts 125. To make thin Quince-Cakes Take your Quince when boyled soft and dry it upon a Pewter-plate with a soft Heat and stir it with a slice till it be hard then take searced sugar to the same weight and strow it upon the Quinces as you beat it in a Wooden or stone Morter and so roul them thin and print them 126. To make fine Cakes Take a Pottle of â—ine Flower and a pound of Sugar a little Meal and good store of Water to mingle the Flower into a stiff Paste with a little Salt and so Knead it and roul out the Cakes thin and bake them on Paper 127. To make Suckers Take Curds and the paring of Lemons Oranges or Pome-Citrons or any half ripe green Fruit boyl them till they be tender in sweet Wort then take 3 pound of Sugar the whites of 4 Eggs and a Gallon of water beat the water and Eggs together and then put in your Sugar and set it on a gentle Fire and let it boyl 6 or 7 walms then strain it through a Cloth and set it on again till it fall from the Spoon and then put it
Wet the same and so boyl it to a Candy-heighth then dry the pulp upon a Chasing-dish of Coals then put your syrup and the pulp so hot together and boyl it always stirring it till it will lye upon a Pye-plate as you lay it and that it run not abroad and when it is somewhat dry then use it but put to it the pulp of Apples 178. To make Cream of Coddlings First scald your Codlings and so peel off the Skin then scrape the pulp from the Core and strain them with a little Sugar and Rose-water then lay your pulp of Codlings in the middle of the Dish and so much raw Cream round it as you please and so serve it 179. To make Sugar of Roses Take of Red-rose-leaves the whites being cut off an Ounce dry them in the Sun speedily put to it a pound of white Sugar melt the Sugar in Rose-water and Juice of Roses of each two Ounces which being consumed by degrees put in the Rose-leaves in pouder mix them put it upon a Marble and make it into Lozenges according to Art 180. To make a Cream Tart. Cut the Crust of a Manchet and grate it small and mix it with thick Cream and some sweet Butter then take 24 Yolks of Eggs and strain them with a little Cream putting thereto a good quantity of Sugar mix these very well and set it upon a small fire and so let it boyl till it be thick then make 2 sheets of Paste as thin as you can and raife the sides of one of them the heighth of one of your fingers in Breadth and then fill it and cover it with the other sheet then bake it half a quarter of an hour then put Sugar on it and so serve it 181. To make Poppy-water Take of red Poppies 4 Pound put to them a quart of White-wine then distil them in a common Still then let the distil'd water be poured upon fresh Flowers and repeated 3 times to which add 9. Nutmegs sliced Red Poppy-flowers a Pugil white Sugar two ounces set it to the Fire to give it a pleasing Sharpness and Order it according to your Taste 182. To make Mathiolus Bezoar's Water Take of Syrup of Citron-peels a quart and as much of Dr. Mathiolus great Antidote with 5 pints of the Spirit of Wine five times distill'd over put all these in a Glass that is much too big to hold them stop it close that the Spirit fly not out then shake it together that the Electuary may be well mingled with the Spirit so let it stand a Month shaking it together twice a Week for the Electuary will settle at the bottom after a Month pour off the clear Water into another Glass to be kept for your use stopping it very close with Wax and Parchment else the Strength will easily fly away in Vapours 183. To make Marmalade of red Currans Take the juice of red Currans and put it into a pretty quantity of white Currans clean pickt from the stalks and Buttons at the other end let these boyl a little together have also ready some fine Sugar boyl'd to a Candy-height put of this to the Currans according to your Discretion and boyl them together till they be enough and bruise them with the back of your spoon that they may be as thick as Marmalade and when it is Cool put it into Pots You need not stone the whole Currans unless you please 184. To make a Syllabub Take a pint of Verjuice in a Bowl milk the Cow to it then take off the Curd and take sweet Cream and beat them together with a little Sack and Sugar put it into your Syllabub-pot strew Sugar on it and serve it 185. To make pleasant Mead. Put a quart of Honey to a Gallon of Water with about 10 sprigs of sweet Marjeram and half so many tops of Bays boyl all these well together and when it is Cold Bottle it up and in 10 days it will be ready to Drink 186. To make Steppony Take a Gallon of Conduit-water a pound of blew Raifins of the Sun stoned and half a pound of Sugar Squeese the juice of 2 Lemons upon the Raisins and Sugar and slice the Rhinds upon them boyl the Water and pour it boyling hot upon the Ingredients of an earthen Pot and stir them well together so let it stand 24 Hours then put it into Bottles having first let it run through a strainer and set them in a Cellar or other Cool place 187. To make Syder Take a peck of Apples and slice them and boyl them in a Barrel of Water till the third part be Wasted then Cool your Water as you do Wort and when it is Cold you must pour the Water upon 3 Measures of grown Apples Then draw forth the Water at a Tap 3 or 4 times a Day for 3 Days together then press out the Liquor and Tun it up when it hath done working stop it up close 188. To make Cock-Ale Take 8 Gallons of Ale then take a Cock and boyl him well with 4 pound of Raisins of the Sun well stoned 2 or 3 Nutmegs 3 or 4 Flakes of Mace half a pound of Dates beat all these in a Morter and put to them 2 quarts of the best Sack and when the Ale hath done Working put these in and stop it close 6 or 7 Days and then Bottle it and a Month after you may Drink it 189. To make a Caraway-cake Take 3 pound and a half of the finest Flower and dry it in an Oven one pound and a half of sweet Butter and Mix it with the Flower very small that none of it be seen then take 3 quarters of a pint of new Ale-Yest and half a pint of Sack and half a pint of New Milk with 6 Spoonfuls of Rose water and 4 Yolks and 2 Whites of Eggs then let it lye before the fire half an hour or more and when you go to make it up put in 3 quarts of Carawey-Comfits and a pound and half of Biskets Put it into the Oven and let it stand an hour and half 190. To make Strawberry-wine Bruise the Strawberries and put them into a Linnen-bag which hath been a little used that so the Liquor may run through more easily then hang in the Bag at the Bung into the Vessel Before you put in your Strawberries put in what quantity of Fruit you think good to make the Wine of a hgh Colour during the Working leave the Bung Open and when it hath Worked enough stop your Vessel Cherry-wine is made after the same Fashion but then you must break the Stones 191. To make a Cordial Water of Clove-gilly-Flowers Put Spirit of Wine or Sack upon Clove-gilly-Flowers Digest it 2 or 3 Days put all in a Glass-body laying other Clove-gilly-Flowers at the Mouth of it upon a Cambrick or Boulter-cloth that the Spirit rising and passing through the Flowers may Ting it self of a beautiful Colour add a head with a Limbeck and Receiver Then Distil the
Spirit as strong as you like it which sweeten with Syrup of Gilly flowers or fine Sugar 192. To make an excellent surfeit-Surfeit-water Take Mint and Carduns 4 parts Angelica one part Wormwood 2 parts Chop and Bruise them a little put a sufficient quantity of them into an ordinary Still and put upon them enough New Milk to soak them but not to have the Milk swim much over them Distil this as you do Rose-water stirring it sometime with a Stick to keep the Milk from growing to a Cake 193. To make Mint-water Take 2 parts of Mint and one part of Wormood and 2 parts of Carduus ptt these into as much New Milk as will soak them Let them Infuse 5 or 6 Hours then Distil as you do Rose-water but you must often take off the Head and stir the Matter well with a Stick Drink of this Water a Wine-Glass full at a time sweetned with fine Sugar to your Taste 194. To Pickle Artichoaks Take your A'rtichoaks before they are Overgrown or too full of Strings and when they are pared Round that nothing is left but the bottom Boyl them till they be indifferent Tender but not full Boyled take them up and let them be Cold then take good Stale-Beer and White-wine with a great quantity of whole Bepper so put them up into a Barrel with a small quantity of Salt keep them close and they will not be Sowre it will serve for Baked and Boyl'd Meats all the Winter 195. To make Rasberrie-Cream When you have boyled your Cream take 2. Ladlefuls of it being almost cold bruise the Rasberries together and season it with Sugar and Rose-water and put it into your Cream stirring it altogether and so dish it up 196. To make Snow Cream Break the whites of 6 Eggs put thereto a little Rose-water beat them well together with a Bunch of Feathers till they come perfectly to resemble Snow then lay on the said Snow in heaps upon other Cream that is Cold which is made fit for the Table You may put under your Cream in the bottom of the Dish part of a Penny-Loaf and stick therein a branch of Rosemary or Bays and fill your Tree with the said Snow to server it up 197. To make Hodromel Take 18 quarts of Spring-water and one quart of Hâ—ney when the Water is Warm put the Honey into it when it boyls up Scum it very well even as long as any Scum will rise then put in one Race of Ginger Sliced in thin slices 4 Cloves and a little Sprig of Green Rosemary boyl altogether an Hour then set it to Cool till it be Blood-warm and then put to it a Spoonful of Ale-Yeast when it is Work'd up put it into a Vessel of a fit Size and after 2 or 3 Days Bottle it up you may Drink it in 6 Weeks or 2 Months 198. To make Whipt Syllabub Take the Whites of 2 Eggs and a Pint of Cream with 6 Spoonfuls of Sack and as much Sugar as will sweeten it then take a Birchen rod and Whip it as it riseth in the Froth scum it and put it into the Syllabub Pot so continue it with Whipping and Scuming till your Syllabub Pot be full 199. To make Marmalade of Cherries Take 4 pound of the best Kentish-Cherries before they be stoned to one pound of pure Loaf-Sugar which beat into small ponder stone the Cherries and put them into a Preserving-pan over a gentle Fire that they may not boyl but dissolve much into Liquor Take away with the Spoon much of the Thin Liquor leaving the Cherries moist enough but not Swimming in clean Liquor then put to them half your Sugar and boyl it up very quick and scum away the Froth that riseth when it is well incorporated and clear strew in a little more of the Sugar and continue so by little and little till you have put in all your Sugar which will make the Colour the Fairer when they are boyled enough take them off and bruise them with the back of a Spoon and when they are Cold put them up in Dots 200. To make a Flomery-Caudle When Flomery is made and cold you may make a pleasant and wholsom Caudle of it by taking some lumps and spoonfuls of it and boil it with Ale and White-wine then sweeten it to your Taste with Sugar There will remain in the Caudle some lumps of the congealed Flomery which are not ingrateful 201. To Preserve Fruit all the Year Put the Fruit into a fit Case of Tin and soder it together so that no Air can get in then lay it at the bottom of a cold Well or running Water 202. To make a most Rich Cordial Take Conserve of Red Roses Conserve of Orange-Flowers of each 1 Ounce Confect Hyacinthi Bezoardick Theriacal Powder of each 2 Drams Confection of Alkermes 1 dram of Powder of Gold one scruple mix all these well together in the form of an Opiate and if the Composition be too dry add to it some syrup of Red Currans as much as is needful take of this Composition every Morning the quantity of a Nut. 203. To make Red Currans Cream Bruise your Currans with some boiled Cream then strain them through your strainer for sieve and put the liquid substance thereof to the said Cream being almost cold and it will be ready so serve it up 204. To Preserve Medlers Take the weight of them in Sugar adding to every Pound thereof a Pint and a half of fair Water let them be scalded therein till their skin will come off then take them out of the Water and stone them at the Head then add your Sugar to the Water and boil them together then strain it and put your Medlars therein and let them boil apace till it be thick take them from the Fire and keep them for use 205. To make White Mead. Take 6 Gallons of Water and put in 6 Quarts of Honey stirring it till the Honey be throughly melted then set it over the Fire and when it is ready to boil scum it very clean then put in a quarter of an ounce of Mace and as much Ginger half an ounce of Nutmegs sweet Marjoram broad Thyme and sweet Briar of all together a handful and boil them therein then set it by till it be throughly cold and then barrel it up and keep it till it be Ripe 206. To make Naples Bisket Take of the same stuff the Makroons are made of and put to it an Ounce of Pine-Apple seeds in a quarter of a pound of stuff for that is all the difference between Mackroons and Naples Bisket 207. To make Chips of Quinces Scald them very well and then slice them into a Dish and pour a Candy syrup to them scalding hot and let them stand all Night then lay them on Plates and searce Sugar on them and turn them every day and scrape more Sugar on them till they be dry I you would have them look clear heat them in Syrups but not to boil
candyed 15 Oranges preserv'd after the Portugal fashion ibid Oranges to bake 1 Oraneg-water 32 P Pear plumbs to preserve 7 Purslain to pickle 8 Pomatum to make 11 Pomander to make 16 Peaches to preserve 17 Pippins to dry 26 Paste of Genua ibid Paste of quince 29 Pome citron preserv'd 35 Paste of tender Plumbs 40 Poppy-water to make 41 Plague-water to make 50 Paste of cherries 53 Paste of Apricots ibid Quinces cakes 3 Quince preserv'd white 14 Quinces preserv'd red 6 Quidany of cherries 14 Quidany of Quinces 27 Quince cakes thin 29 Quince cream 37 Quinces to pickle 50 Quince cakes clear ibid R Raspices preserved 4 Rosemary-water 11 Rasberry-wine 21 Rose-Vinegar 39 Rasberry cream 45 Roses preserved whole 49 S Symbals to make 5 â—yrup of Violet ibid Dr. Stephen's water 8 â—yrup of clove-gilly-flowers 5 â—yrup of Worm-wood 11 â—yrup of Poppies 12 â—yrup of â—emons ibid â—yrup of cowslips 14 â—pirit of wine 12 â—ugar plates to make 16 Syrup of Maiden-hair 13 Syrup of Licorish ibid Syrup of Quinces 17 Syrup of Hartshorn 18 Syrup of cinamon ibid Spirit of Ambergreese 22 Syrup of citron-peels 18 Syrup of Hysop 22 Sweet cakes without sugar 27 Spirit of Honey 28 Syrup for the Lungs ibid Sweet-bags for Linnen 27 Sugar Leach 31 Spirit of Roses 32 Syrup of Elder 32 Syrup for short-wind 36 Surfeit water 33 44 Syrup comfortable 34 Syrup of Roses 33 Syrup of sugar-candy ibid Syrup against scurvy 33 Suckets of walnuts 29 35 Syrup of saffron ibid Spots and stains out of cloathes 38 Sugar-cakes ibid Syrup of Vinegar 39 Syrup of Apples ibid Sugar of Roses 41 Syllabub to make 42 Steppony 43 Syder to make ibid Strawberry wine ibid Snow-cream 45 Suckets of Lettice-stalks 48 Syrup of Purslain 48 Syrup of Mint ibid Sweet-meat of Apples 52 T Trisle to make 36 Treacle water 18 V. U. Verjuice to make 31 Vsquebah to make 15 W Wafers to make 8 Water against fits of the Mother 11 Walnut water 18 Water for a consumption 19 Wormwood-wine 27 Wormwood-water 29 Wash-balls to make 30 Wipt-syllabub 45 White Mead 47 The Table to Physick and Chirurgery Beautifying Waters c. A ACH or Pain 56 Agues to cure ibid Agues in Children 58 Ague in the Brest 68 Alom-water 71 B Black Jaundice 57 Bite of a mad Dog 60 Bloody-flux to cure 67 Bleeding at the Nose 68 Beautifying the Face 81 Breath to sweeten 86 Beautifying-water 88 Body to cleanse 94 Breasts to make small ibid Bath for Ladies 94 Body to make Fat ibid Belts to Embroider 97 Black sarsnets to wash ibid C Cramp to cure 58 Countess of Kent's pouder iid Cancer to cure 60 Conception to procure 62 Catholicon 61 Consumption to help 63 Children to go to stool 76 Cancer in a breft 63 Care of the infant 77 Chilblains to take away 88 Cloven Nails to help 89 Colour'd silks to wash 90 D DAFFY's Elixir Salutis to make right 55 Dry cough to help 59 Deafness to cure 6â— Dropsie to help 64 Dr. Tench's Julep for fits of the Mother 67 Dr. Willoughby's Aqua Mirabilis 70 Drink that healeth all worunds 74 Directions for Nurses 76 Dentifrice for Teeth 86 E Eye-water to make 72 Excellent wash 89 Excellent beautifier 93 F Fevers in Children 57 Falling-sickness to help 59 Fits of the Mother 65 Fistula to heal ibid Fellon to Kill 68 Flowers to bring down 72 Flowers to stay 73 Falling off of Hair 81 Face to make Fair ibid Freckles to take away 83 For nails that fall off 90 For cloven nails ibid Face to make youthful 92 Face to make Ruddy ibid Face to clear ibid G Gout to cure 56 Griping of the Guts ibid Green fikness to cure 60 Green Oynmenâ— 65 Gascoign Pouder 68 Gold-lace to clean 95 H Help for blasting 66 Hair to make fair 80 Hair to make grow ibid Hair to take away 81 Holes or pits to clear 83 Heat in the Face 84 Hands to whiten 90 Heat in the hands ibid Hair to curl 93 Hair to make black 93 Hair to increase ibid I. J. Infection of Plague 58 Imposthume to break 60 Itch to cure ibid Infants troubled with Wind and Phlegm 79 Itch or breakings out 60 73 Iuk-spots in Linnen 96 K King's-Evil to cure 60 L Loosness to stop 62 Lac virginis to make 82 Lips chopt help 87 Lawns to starch 95 M Medicine for the back 57 Medicine for aches 56 Miscarying to prevent 59 Medicine for agues 57 58 61 Medicine to teeth easy 66 Megrim in the head 69 My Lord Denies medicine for the Gout 70 Morphew to cleanse 84 N Nails to make grow O Oyl of Roses to make 73 Oyl of St. John's wort 75 Oyl of Fennel ibid Oyntment for an inflamed Face 84 Oyntment to take away spots of the small-pox 91 Oyntment for beautifying the Face 33 Oyntment to illustrate the Face ibid. P Piles to destroy 59 Plague-water to make 64 Pain in the Ears 69 Piles after child-birth 73 Pouder for the Green-sickness 74 Pricking of a Thorn ibid Pimples in the face 33 Pomatum for the skin 85 Pock-holes to take out 88 Pimples to take away 84 Point and Lace to clean 96 Points to wash 98 R Remedy for sore eyes 61 Rickets in children 65 Rheumatick cough 67 Red-flux to help 68 Redness of the face after the small-pox 83 Red face to prevent 84 Ring-worms in the face 93 Red face to cure 94 S Stone and Gravel 56 Survey drink ibid â—â—tica to cure 57 Sprain in the back 61 Scurvey to cure 62 Sore breast not broken and when broken 63 Scald head to heal 64 Shingles to cure 65 Spitting of blood 68 Swooning-fits to help 71 Scabs after small-pox 72 Stitch in the side 73 Spleen to help 74 Skin to cleanse 81 Sun-burn to take away 82 Skin to whiten 62 85 Skin to smooth ibid Spots in the face to take away 85 Stinking breath to help 88 86 Stink of the Nostrils 89 Stench of Armholes 91 Spots after small-pox 91 Scars in the face 92 Silver-plate to cleanse 95 Silk stockens to wash 96 Spot of greese out of sild stuff or cloth ibid Stains in Linnen c. ibid Sarsnet to wash 97 T To make a Woman be soon delivered the child dead or alive 65 Tympany to cure 67 Terms to provoke ibid To staunch bleeding 68 Tertian Ague to cure 74 Tyssick to prevent 75 Teeth to make white 86 87 U Vnguentum Album 59 W Worms in children 49 Whites to cure ibid Wens to cure 63 Wind to prevent 64 Women in Travail 65 White-flux to cure 68 Water for the eyes 69 Web in the eye ibid What is to be given the child forthe first thing it taketh 78 Waters for the Face 81 Wash-balls to make 87 Warts to take away 91 Water to whiten the skin and take Sunburn away 92 Wrinkles of the Face 94 Y Yellow-Jaundice 91 The Table to the Compleat Cook 's Guide A'Rtichoak's fry'd 107 Apple-pyes fry'd 119 A made dish of Apples 126 Almond water 135 Almond pudding 136 Asparagus to keep 106 Almond-tart 137 B Bisket-bread to make 100 Black buddings ibid Barley broth to make 112 Beef-stewed 120 Baked Puddings 123 Brawn made Tender 126 Birds stew'd the Lady Butler's way 140 Breams to stew 150 Butter to draw 152 C Cheese-cakes ta made 92 Carbanado Matton 100 Carbanado Hens 106 Cream of Eggs 108 Colleps of beef stewed 110 Capon boyl'd 113 â—arp to stew 114 Calves-feet to roast 119 â—hine of beef Poudered 121 â—ods-head dressed 122 Capon boyl'd with Asparagus 124 Capon boyld with sage parsley Clouted cream 126 Citron Puddings 128 Cows Vdder Roasted 131 Codling-tart 132 Cherry tart 132 Carp Pye 135 Chicken pye ibid Calves-head bak'd 138 Cocks or Larks 142 Chuks of Veal bak'd 146 D Dish of Marow 101 Damson Tart 110 Dutch Pudding 110 Double-tats 144 E Eels to souce 105 Eggs butter'd on toasts 111 Eets boyl'd 121 Eel-pye to make â—13 Eels to roast 141 English Pottage 143 F Furmety to make 102 Fricacy of Veal 105 Fine Pudding in dish 108 Fricacy of chickens 111 Florentine to make 114 Fresh-cheese 116 Finè Custard 118 Fry'd Pudding 123 Fool to make 129 â—lounders to boyl ibid Fresh Sturgeon to Roast 135 Fricaâ—y of Rabits 136 Fennel-sâ—llet 149 Fare'd Veal 151 Flownders stew'd 199 G Grâ—â—seberry-Fâ—â—l 105 Grand Sâ—lleâ— 113 Gamon of â—aâ—on 128 Gurnet boyl'd 155 Gâ—oseberry â—â—stard 139 H Herring-pye 100 Heâ—g 〈◊〉 pudding 107 Haggess pudding 108 Hash of câ—pâ—â— 121 Hâ—tch-â—et to make 138 Hâ—reto Reast 147 â—â—â—sh of 〈◊〉 150 I Italian pudding 130 Fâ—rther to make 140 L Lamb-pye to make 93 Leâ—â—â—â— caudde 140 Leg of Lamb stewed 107 M Mince-pye of Egs 98 Mine'd pies to make 133 Marrow spinage Pasties 140 Marrow Puddings 115 Mallard to stew 146 Mullet to boyl 150 N Neats foot Pye 102 Neats-tongue and Vder dress'd 127 O Orangado ' Pye 102 Oysters to battel up 137 Oysters to pickle 142 Oysters to broyl ibid P Pheasant to stew 100 Pork-pye 105 Puff paste to make 112 Pig to bake ibid Paste for Tarts 123 Pig to souce 126 Pear-pye to make 130 Pippin-tart 131 Pear puddings 138 Pancakes 139 Peg bak'd court fashoâ—n 144 Pidgeon pye to make 146 Pottage of a capon 148 Pippin pye to make ibid Pudding of Rice 151 Polonian sausages 126 Q Quince Pye 105 Quaking Pudding 125 R Rice Pudding 199 Rabbit Rosted with Oysters 110 Rabits bak'd to be eat cold 118 Rice Tart to make 132 Rare fricacy 136 Roast beef Pickled 143 Rabit stewed 146 Rare broth 147 S Spanish Olio 101 Scollops boyl'd â—â—â— Salmon to boyl 111
5 pound boyl them with a soft â—ire to a Syrup 49. To make Spirit of Wine Take of good Claret or White-wine or Sack enough fill the Vessel wherein you make your distillation 〈◊〉 a 3d part then put on the Head furnished with â—ose or Pipe and so make your distillation first in â—shes drawing about a 3d part from the whole as for â—â—ample 6 or 8 pints out of Twenty-four then â—â—ll it again in B. M. drawing another 3d part which 〈◊〉 a pints so that the oftener you distill it the less Liquour you have but the more strong some do rectifie it 7 times 50. To make Syrup of Maiden-hair Take of the herb Maiden-Hair fresh gathered and out a little 5 Ounces of roots of Liquorish scraped 2 Ounces steep them 24 hours in a sufficient quantity of hot water then boyl them according to Art Add 4 pound of Sugar to 5 pints of the clarified Liquor and boyl them to a Syrup 51. To make Syrup of Licorish Take of the roots of Licorish scraped 2 Ounces of Colts foot 4 handfuls of Maiden-hair 1 Ounce of Hysop half an Ounce infuse them 25 hours in a sufficient quantity of Water boyl them till one half be wasted add to the strained Liquor a pound of the best clarified Honey and as much white Sugar boyl them to a Syrup 52. To make King William 's perfume Take 6 spoonfuls of Rose-water and as much Amber-grease as weigheth two Barley Corns and as much Civet with as much Sugar as weigheth 2 pence beaten in fine pouder all these boyled together in a perfuming Pan is an excellent perfume 53 The Late Queens Perfume Take 4 Spoonfuls of Spike-water and 4 spoonfuls of Damask-water 30 Cloves and 8 Bay-leaves shred as much Sugar as weigheth two-pence all these boyled make a good Perfume 54. King Edwards Perfume to make your house smell like Rosemary Take 3 spoonfuls of perfect Rosemary and as much Sugar as half a Walnut beaten in small pouder all these boyling together in a perfuming Pan upon hot Embers with a few Coals 55. To make Conserve of Rosemary Take your Flowers of Rosemary which you may gather either in March or Sep. when you have beaten them to pap take three times their weight in Sugar pound them altogether and set them in the Sun and so use them 56. To make Syrup of Cowslips Take the distilled water of Cowslips and put thereto your flowers of Cowslips clean pickt and the green knobs in the bottom cut off and boyl them up into Syrup take it in Almond Milk or some other warm thing it is good against the Palsie and Frensie and to procure Sleep for Sick 57. To make Marmalade of Lemons and Oranges You may boyl 8 or 9 of either with 3 or 4 Pippins draw them through a strainer then take the weight of the pulp altogether in Sugar and boyl it as Marmalade of Quinces and box it up 58. To make Angelica Water Take a handful of Cardus Benedictus and dry it and 3 Ounces of Angelica-roots 1 dram of Myrrh half an Ounce of Nutmegs Cinamon and Ginger 4 Ounces of each 1 Dram and a half of Saffron of Cardamons Cubebs Galingal and Pepper of each a quarter of an Ounce 2 Drams of Mace 1 dram of Grains of Lignum Aloes Spiknard Junius Odoratus of each a dram Sage Borage Buglos Violets and Rosemary flowers of each half a handful bruise and steep them in a pottle of Sack 12 hours and distil it as the rest 59. To make Quiddany of Cherries When your Cherries are fully ripe and red to the stone pull out the stones and boyl them till they be all broken then strain them take the Liquour and boyl it over again and put as much Sugar to it as you think convenient and when it is boyled that you think its thick enough put it in Boxes 60. To dry Cherries Take 6 pound of Cherries and stone them then take a pound of Sugar and wet it with the juice of the Cherries boyl it a little then put in your Cherries and boyl them till they are clear let them lye in the Syrup 〈◊〉 Week then drain them from the Syrup and lay them â—n thin boards to dry in a Stove turn them twice a â—â—â—y till they are dry wash off the claminess with warm â—ater and dry them a little longer 61. To make brown Metheglin Take strong Ale-wort put as much Honey to it as will make it strong enough to bear an Egg boyl them well together set it a cooling when it is almost cold put in some Ale-yeast then put it in a strong Vessel when it hath done working put a bag of Spices into the Vessel and Lemon-peel stop it up close in a few days it will be fit to drink 62. To Candy Oranges or Lemons after preserv'd Take them out of the Syrup drain them well then boyl some Sugar to a candy heighth and lay your Peels in the bottom of a sieve pour your hot Sugar over them then dry them in a Stove or warm Oven 63. To preserve Oranges after the Portugal Fashion Open your Oranges at the end take out all the meat then boyl them in several waters till a straw may go through them then take their weight and half in fine Sugar and put to every pound of Sugar a pint of water boyl it and scum it put in your Oranges and boyl them a little more then take them up and fill them with preserved Pippins and if you will have them Jelly make a new Syrup with the water wherein sliced Pippins have been boyled and some Sugar and that will be a stiff Jelly 64. To make good Vquebagh Take 2 Gallions of Aquavitae 4 Ounces of the best Liquorice bruised 4 Ounces of Anniseeds bruised put them into a Glass or stone Vessel and cover them close and so let them stand a week then draw of the clearest with Molosso's and keep it in another Vessel and put in some Dates Raisons ston'd keep it close from the Air. 65 To make Italian Bisket Take serced Sugar and a little of the white of an Egg with some Ambergrease and Musk beat them all to a paste in an Alabaster Morter mould it into a little Anniseed finely dusted then make it up in Loves and cut them about like Manchet then bake them in an oven as hot as for Manchet and when they are risen some what high upon the Plates take them forth and remove them not off till cold for they will be apt to break 66. To make French Bisket Take half a peck of flower with 4 Eggs half a pint of Ale-yeast one Ounce and half of Anniseed a little sweet Cream and a little cold Water make all into a Loaf and fashion it something long then cut it into thick slices like Toasts after it hath stood 2 days so rub them over with powdred Sugar and lay them in a warm Sun and so dry them and Sugar them as you dry them 3 or 4 times