Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	ounce_n	pound_n	rose_n	4,906	5	10.1735	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A66843	The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.	Woolley, Hannah, fl. 1670.	1664 (1664)	Wing W3276; ESTC R221168	38,430	129

guts stretched 2 Sack posset 3 ●allet of sorrel 11 ●teak pye 14 ●●wsages boyled 20 ●owsed Veal ibid. ●teaks stewed 35 ●pinage sallet 36 ●upper dish ibid. ●awsages 43 ●heeps feet dressed 46 ●houlder of Mutton hashed 53 ●houlder o● Mutton with Oysters 54 ●oles stewed 65 ●co●ch collops 66 ●awce for Fish 79 ●awce for Snipes 74 ●houlder of Mutton roasted 73 ●almon boiled 81 ●aw●e for any Fowle 82 ●pinage tart 85 ●ack posset without milk 90 ●illabub 91 ●illabub whipt 93 ●●gar plate in colours 94 Spices candied 96 T TAnsie 3● Tart of Cheese-curds 4● Turkey sowsed 5● Toast fryed 5● Trifle 8● Thick cream 89 V VEnison kept long sweet 27 Usquebath 98 W VVIlde duck boiled 19 White pudding 28 White Metheglin 62 White broth 8● Wafers 98 Rare Receipts for Cookery To pickle Cucumbers to look very green TAke those that you mean to pickle and lay them in water and salt three or four daies then take a good many great Cucumbers and cut the outsides of them into water for the insides will be too pappy then boyle them in that water with Dill seeds and Fennel seeds and when it is cold put to it some salt and as much vineger as will make it a strong pickle then take them out of that water and salt and pour that over them in your vessel then let them stand close covered for a fortnight or three weeks then Pour the liquor from them and new boyle it putting in some whole pepper cloves and mace and when it is cold adde to it some more vineger and a little salt then pour it on them again and let them stand a month longer then boyle it again and when it is cold put some more vineger and pour it on them again then let them stand a longer time and as you see occasion boyle it over again and alwaies put your seeds and pieces of Cucumber on the top be sure your pickle be cold when you pour it over To pickle Pursla●e to keep all the year TAke the biggest stalks picked clean the● strew bay-salt first into your pot and then th● stalks of Purslane and then salt again so do ti●l your pot be full then tye it up close and keep it cool To stre●ch Sheeps guts AFter they are clean scoured lay them in water nine daies shifting them once● day and they will be very easie to fill and when they are filled they will return to their wonted bigness To make a Sack posset TAke a quart of thick cream boyle it with whole spice then take sixteen eggs yolks and whites beaten very well then heat about three quarters of a pint of sack and mingle well with your eggs then stir them into your cream and sweeten it then cover it up close for half an hour or more over a seething pot of water or over very slow embers in a bason and it will become like a cheese To make Penado TAke oatmeal clean picked steep it in water all night then strain the water clean from it and boyle that water in a pipkin with a blade of mace and some currans when it is well boyled put in the yolks of two or three eggs beaten with sack a little salt and as much sugar as you shall thi●k fi● then stir it over a soft fire that it curd not till you think it be enough To make the Orange pudding TAke the rind of a small Orange paired very thin and boiled in several water● till it be very tender then beat it very fine in a morter then put to it four ounces of fine sugar four ounces of fresh butter the yolks of six eggs and a spoonfull or two of cream with a very little salt beat all these together in a morter while the oven heats then bake it in puff paste To make French-bread TAke half a bushel of fine flower ten eggs yolks and white one pound and an half of fresh butter then put in as much of yest as into the ordinary manchet temper it with new milk pretty hot then let it lye half an hour to rise then make it into loaves or rowles and wash them over with an egge beaten with milk let not your oven be too hot To make a Made dish TAke four ounces of blanched almonds beaten and strain them into some cream then take artichoke bottoms tenderly boyled and some marrow boyled then boyle a quart of cream till it be thick and sweeten it with rose water and sugar then lay your hartichokes into a dish and the marrow on them then mix your almonds cream and the other together and powre it over them ●nd let it stand upon embers till you serve ●it in To make a Cake with Almonds TAke one pound and an half of fine flower of sugar twelve ounces beaten very fine mingle them well together then take half a pound of almonds blanched and beaten with a little rose water mingle all these with as much sack as will work it into a p●ste and put in some spice some yest and plumped currants with a pound of butter so make it into a cake and bake it To season a Chicking pye SEason them with nutmegg and sugar pepper and salt raisons currans and butter● when it is baked put in clouted cream sack and sugar To make an Herb pye TAke lettuce and spinage a little time winter savory and sweet marjorum chop them and put them into the pye with butter nutmegg and sugar a little salt when it is drawn and a little cooled put in clouted cream sack and sugar To stew Gurnets STew them with white wine and salt whole cloves mace nutmegg and cinnamon when you take them up put in some butter and sugar To boyle Place or Flounders BOyle them in white wine water and salt with some cloves mace lemon pill and some small onions A cawdle for a sick body TAke lemmon posset drink and thicken it with the yolks of eggs and sweeten it with sugar To make a Pye with eeles and oysters TAke the oysters from their liquor and put them to the eeles and season them with pepper salt and mace raisons and currants then put them in a pye with good store of butter and fruit on the top To make a very good Hare pye TAke out all the bones then lay it on a grid-iron under which is fresh coals when it begins to dry tu●n it and sprinckle it with wine vineger wherein hath lien nutmegg cloves and mace bruised and as it dries sprinckle it with this liquor so do till you think it reasonable well broiled then lay it in such vineger all night the next day broile it a little then lard it and bake it with good store of butter and eat it cold adde a little salt To roast a Pike DRaw a large Pike at the gills when he is well washed fill the belly with great oysters and lard the back with herrings pickled tie it on the spit and baste it with white wine and butter with two or three

shifting the water sometimes ●hen cut them t●ke out the meat then put them in●o another water and let them boyl about half an hour without a cloth til you find ●hey are very tender then take their weight and h●lf in sugar and to a pound of sugar a pint of water make a Syrup thereof then lay the Lemmons into a pot and when the Syrup is no hotter then Milk from a Cow put it over them and let them stand a week ●hen pour the syrup from ●hem and boyl it ●gain and put it to them as before and let ●them sta●d another week then boyl it again and put it to them so do three or four times till you think they are throughly done but never boil the Lemmons in the syrup for that spoiles the colour To make a whipt Sillubub TAke a pint of Cream put to it half a pint of Sack and the whites of four Egg● and some suga●● beat it to a froth with a birchin Rod and as the froth ariseth take it off and put it into your Sillubub pot till you have filled it above the brim To make Lemmon Cream TAke a quart of Cream keep it stirring on the fire till it be blood warm then take the meat of three Lemmons sweetened well with sugar and a little Orange flower water sweeten them so well that they may not turn the Cream then stir them into the Cream over the fire with the yolkes of six Eggs be sure to keep it stirring and assoon as you see it be thick take it off and pour it into a dish and serve it in cold To make several pretty fancies TAke sweet Amonds blanched and beaten with Rosewater mix them with fine sugar the whites of Eggs and Gum dragon steeped in Rosewater and so make them into what shape you please and bake them To ●ake Musk Sugar TAke four graines of Musk bruise it and tye it up in a piece of fine Lawn lay it in ●●e bottom of a Gally pot then fill your Pot with beaten sugar and cover it close and in a few days it will both taste and smell of Musk when you have spent that sugar lay on more and s● do as long as you finde any vertue To make Sugar-plate of the colour and taste of any Flower BEat your Flowers very well in a Mortar with a little fair water or Orange flower water then add some sugar to them as much as you think fit and beat them well together then make it up with Gum dragon steeped into what shape you please To make French Bisket TAke a peck of fine Flower two ounces of Coriander seeds one ounce of Aniseeds the whites of four Eggs half a pint of Ale yest and as much water as will make it up into a stiffe paste your water must be but blood warm then make it up in a long grea● Rowl and bake it and when it is a day old pare it and slice it overthwart then ice it over with fine powder sugar and Rosewater and the white of an Egg and put it into the Oven a while then take it out and keep it in Boxes all the year To make fine Gingerbread TAke three stale Manchets grate them dry them and beat them then sif● them thorow a fine sieve then put to them one ounce of Ginger beaten and searced fine as much Cinnamon half an ounce of Aniseeds and half an ounce of Liquorice half a pound of sugar boyll all these together with a quart of Claret Wine till it come to a stiffe paste then mould it on a Table with a little Flower and roul it very thin and print it in moulds dust your moulds with some of your powdered spices To candy any Spices with a Rock Candy TAke a pound of fine Sugar eight spoonfuls of Rosewater and a six penny weight of Gum Arabick boyl them together to a Candy height then put it into an earthen Pipkin then put in your spices having first been steeped in Wine or Rosewater one night and dryed in a cloth then cover it with a Sawcer and lute it with clay that no ayr may enter then keep it in a hot place for three weeks and it will candy hard You must break your Pot with a Hammar or else you cannot get them Thus you may candy Oranges and Lemmons that are preserved or any other Fruit. To candy Oranges or Lemmons after they are preserved TAke them out of the syrrop and drain them well then boile some sugar to a Candy height and lay your pills in the bottom of a five and pour your hot sugar over them then dry them in a stove or warme oven To p●eserve Oranges after the Portugal fashion OPen them at one end and take out all the meat then boile them in several waters till a straw may go thorow them then take their weight and half of fine sugar and to every pound of sugar a pin●e of water boile it and skim it then put in your Oranges and boile them a little then set them by till the next day then boile them a little more then take them up and fill them with preserved pippins and boile them again till you think they are enough and if you will have them jelly you must make a new syrrop with the water wherein some sliced pippins have been boiled and some ●●ne sugar and that will be a stiff jelly To make Wafers TAke a pinte of flower a little cream the yolks of two eggs a little rosewater with some searced cinnamon and sugar work them together and bake them thin upon hot irons To make a good sort of Vsquebath TAke two gallons of good Aqua vitae four ounces of the best liquorice bruised four ounces of aniseeds bruised put them into a wooden glass or stone vessel and cover them close so let them stand a week then draw off the clearest and sweeten it with Malassoes then keep it in another vessel and put in some dates and raisons stoned be sure to keep it very close from the aire To make the brown Metheglin TAke strong ale-wort and put as much honey to it as will make it strong enough to bea● an egge boile them very well together then set it a cooling● and when it is almost cold put in some ale yest then put it into a strong vessel and when it hath done working put a bagge of spice into the vessel and some lemmon pill and stop it up close and in a few daies it will be fit to drink but the longer you keep it● the better To dry Cherries TAke six pounds of Cherries stone them and take a pound of sugar and wet it with the juice of the Cherries and boile it a little then put in your Cherries and boile them till they are clear then let them lye in the syrrop a week then drain them from the syrrop then lay them on thin boards or sheets of glass to dry in a stove turn them twice a day then when they are dry wash off the clamminess with warm water and dry them a little longer To make good Cherry wine TAke the syrrop of these Cherries and when it hath stood a while bottle it up and tye down the corks and in short time it will be very good pleasant wine To make a very fine Custard TAke a quart of cream boile it with whole spice then beat the yolks of ten egges and five whites mingle them with a little cream and when your cream is almost cold put your egges into it and stir them very well then sweeten it and take out your Custard into a deep dish and bake it then serve it in with French comfits strewed on it LADIES I Hope you will say I am better than my word for here are two hundred very good Receipts added to what was befo●e I pray practice them carefully and then censure or esteem Your Friend and Servant Hannah Wolley FINIS