Receipts
Vol: 1









































Zeds 2/77 ld









































[Sir John B. Silvester, d. 1789]
77-13943









































COOK's
ANTICOROSION,
is of two Colours
LEAD or STONE,
And Sold only in Casks. 
Containing 100 lb, at 51S/6D, Each.
For Ready Money, Which is Expected to
Accompany the Order or on delivery in Town.
at Mr. Golding's, 42, Cornhill, LONDON.
DIRECTIONS
To two pounds and a half of
the Anticorosion Powder, put into
a Paint pot, about one Quart of 
Cold Linseed Oil is to be Added
and mixed up with a brush to the 
Consistence of thick Cream, and 
in that state, to be used with a short 
brush, for the purpose of rubbing it in.
Proper Genuine Oil may be had, in quantity, not less than 
10 Gallons, which is required to a Cask of Anticorosion.
C. Golding & Son removed to the
old City Chambers -



















































































Sweet Omelet
Take 5 or 7 Eggs as required beat up 
5 or 10 Minute Yolks and Whites together
Grate the Peel of a Lemon with Lump Sugar
according to taste, a little nutmeg and
a Table Spoonful of thick Cream
To be fryed in an Omelet Pan over a 
fierce Fire and well stir'd till quite
Brown the Jam to be laid on and then folded Over









































Reciept









































1
To stop a Purging - Mrs. P.
Take an ounce of Gum arabic and dissolve it in water
about the thickness of cream and take a tea spoon full of
it in everything you drink.
To cure a bruise or fresh wound - Mrs. P.
Keep ready in a bottle the Gall of a Pig or Hog, 
which when the animal is killed must be poured out
of the bladder into a bottle for use, the older the gall
is, the better, dab the place affected with it and
wrap a Rag wetted with it round the part. 
For making Whey.
A cup full of wine, two cups full of milk, when turned
and strained, add 3 cups full of boiling water to be
taken when in bed with a small tea spoon full of spirit
of hartshorn.
Nitre drops. 
A scruple of nitre in a pint of barley water, and 
make 3 draughts of it - to be taken one in the morning
noon and evening.
NB an Ounce is 8 drachms, a drachm is 3 
scruples and a scruple 20 grains.









































2 
Nervous mixture for a night draught.
R) Ag. Menth V.S. ℥iss T Stom ʒiss - Valer
Sx. Spt. Lavd. Comp au ʒiss Conf Damoir q/2 45
♏ ƒ Haust.
Camphire mixture for a violent pain in the
Stomach.
ꝶ Julep. Camphor ℥vijss Tinct Stomach
℥ss in capt. Coch. iij Uryt. Langoii
To make Alamode beef
A mouse buttock of beef to be larded with a
pound of fat bacon, 6 large Onions, one head
of french garlic, two or three eschallots, a handful 
of sweet herbs, 1/4 oz of ground allspice, 12 cloves
1d. worth of pepper and salt according, half a pint
of Two penny and half a pint of red port, two table
spoonsfull of vinegar, to be put in a close pot
with a shut down cove, over a slow fire for 3 
hours, after let it boil til done.
Pomatum to preerve and thicken the hair 
3 ℔ hogs lard, put it in an earthen Pitcher, hang 
RANN









































3
it into boiling water almost to the neck, let it boil two 
hours then take it off, strain it thro' a cloth into an
earthen pan, then put to it one pound of honey, one
pint of white Rose water and half a pint of brandy,
beat it all together very well with the hands for a 
long time, when it is cold pour off the whey and 
put it into Potts - half the quantity is sufficient to
make at once - 
An opening Electuary - 
ꝶ Puv. Jallap ℥i - Creamer tart ℥ss - Elect
lenitiv. ℥ij - Syr. a cort Aurant. grs Mixed - a bolus
the size of a nutmeg to be taken when occasion
requires -
Orange Jelly
Take 6 china Oranges grate the peel of 5 with a 
Grater in a Saucepan, press all the juice out of them
put 3 or 4 spoons full of the juice in the Saucepan
with your grating, let it boil two or 3 minutes, then 
strain it off, take two oz Isinglass, put a pint and
half of water and boil it softly til melted, take
two seville Oranges and two lemons, press the 
juice from them, with the other Orange, take a 









































4 
pound of fine sugar, put a pint of water, boil it
slowly til it becomes a rich syrrup, when done, strain
your Isinglass and sugar into your Orange juice,
put it on the fire and just let it boil and keep it 
well stirred and when taken off tho fine, let it 
be about milk warm, when you may put it in
your moulds and it will then Jelly - You are to
drain it thro' a lawn Cieve.
Custard -
Take a quart of milk with 6 yolks of Eggs and
one white, a bit of mace, two laurel leaves, some 
sugar and a nutmeg put whole into it, boil the
milk and the spice and let it be quite cold 
before you put the Eggs to it.
To polish mahogany - rid page 118
One pint cold drawn linseed oil - 4d. worth of
elkanet root - 2d worth rose pink powder -
Mix them together cold, rub some of the mixture 
on the tables or other furniture with a clean 
linen rag, let it lay on 24 hours, then rub it
off again and by thus doing of them 3 times a 
week, you will find as fine a polish on them









































5
NB It should
be strained
before it is 
used or laid on
as glass - NB - Woollen Cloth, nor brushes, ever
to be used, when the tables are stained, wash
them with cold vinegar before rubbing the
mixure on -
NB It sbould be strained before it is laid on
For making Cheese - Stilton
To make a cheese of abt. 10 ℔ weight when dried,
take 10 Gallons of new milk, put to it 3 spoonsful
of very strong runnet, stir it well together, cover
it and let it stand 'til it is the thickness of a 
custard, then take a large splinted cieve and put
a piece of straining over it, then take out the Curd
and put it into the Cieve by degrees til the whey is off,
you are not to press it in the Cieve, but only every now
and then, lift up the corners of the cloth, it will take 
at least 5 hours in the draining; take a large hoop 
made for the purpose with a board to go within it,
put the curd in the hoop by degrees, adding a little 
salt to way layer of curd, then put on the board before 
mentioned with a weight of about 6 ft upon it, let it
stand all night, the next morning turn it upside down
and put the weight on the other side, 6ft it stand a
day longer with the weight and take off the hoop and
bind round the cheese with broad tape, set it on a 
dry cloth, twining it two or three times a day upon









































6 
fresh cloths and putting a clean Cinder every day for a 
fortnight - These cheeses are best made about the
middle of October and may be continued making 'til 
the end of Nov 2. - they will be fit to eat in August
following; must be often rubbed and turned.
NB. The hoop is to be bored full of holes and 
the hoop may be about 8 Inches broad and abt.
the same in diameter -.
To cure the ague -
3/4 oz. of Jesuits bark, one drachm of salt 
steel and one drachm of powder of clover made 
into an Electuary with syrrup of clove Gilly flower.
8 oz. of mint water and 8 oz. of plague water
sweetened with syrrup of Gilly flower.
A Person afflicted with an Ague (if full grown)
may take the quantity of a nutmeg every 3 or 4 
hours drinking 2 or 3 spoonsful of the Julep
after it -
'Tis proper the Patient take a Vomit before they 
begin the bark if can bear it.
Imperial Water. 
Take of Crem tart powdered 1 oz - the peel of
one lemon, loaf sugar 1/2 ℔ - pour on these
one gallon of boiling water and let them stand til









































7
cold, then decant the clear liquor thro' a piece of
flannel and bottle it for use.
To make Curry.
Cut up a fowl as for fricasee, chop a large 
onion, with 4 cloves of garlic and fry all togr. in a 
piece of butter til it is brown, then put in a table
spoonfull of curry powder a Tea spoon full of turmeric, d. of ground pepper, fry all
togr. about ten minutes, then lay in your chicken
and put to it about a quart of mutton broth and stew 
it bender, put in about a spoonful of ground rice
to thicken it, salt it to your taste and serve it up 
with boiled rice -
NB The Curry powder is sold at a Druggists
Shop late Mr. Fergusons wood Street Cheapside
at 1/6d ƒ bottle.
The Virtues of the Lavender drops.
For a violent pain in the stomach, take 30 drops
on a few crums of bread.
For the hiccup, wet a lump of fine loaf sugar 
and take it if occasion for two or three times.
For a swimming in the head or convulsions. 
Take abt. 20 or 30 drops in a little milk & water
or a dish of tea twice a day for a fortnight
together.









































8
Lavender drops, for a violent purging -
Take two tea spoonfull on fine sugar once a day,
if extreme bad, twice a day -
It is good for the spirits & nerves.
How to sow grass seeds -
White dutch clover - the usual allowance. -
White dutch clover, known among the country
people by white honey suckle grass, shod. be
sowed in Septr. rolled in Octr. or beginning of
Novr. Upland lay seeds free from bad woods or
other seed - 4 bushels of the hay seed and 8 ℔
of the while dutch clover for one acre of land.
the grass seed sown first the clover afterwds -
after the seed are grown, the ground shod. be
lightly harrowed to bury the seeds with a short 
tooth harrow, not to bury the seeds too deep -
Two or three days after sowing, if the ground is
dry, it shod. be rolled with a barley Roller, when
the seeds come up the ground shod. be weeded.
Roll the ground every Spring and Autumn &
in Summer after rain, with a heavy Roller.
Mow one year and feed the other, and dress
every 3d. year









































9
The common wound Ointment to be kept
always in readyness.
Take Rosin and burgundy pitch of each 1/2 ℔,
of fresh may butter, or for want of that common 
fresh butter clarified 2 ℔, beeswax 2 oz, comon
turpentine 4 oz, french Verdigrease in fine powder
6 drachms, melt the hardest substance first, then
add the butter and when it is taken from the fire,
stir in the verdigrease by little and little and
keep so doing til the whole is near cold, or at 
least 'til it is of each consistency as will hinder 
the powder from sinking down to the bottom of
the Pol.
To make souse drink for brawn. 
Get a sufft. quantity of water, more than will be
enough to cover your brawn; add to it 4 of 5 large
handsful of bran, a few bay leaves and salt.
enough to make it very strong relished of it. Let
all boil togr. for an hour and half, then strain yr.
bran from the pickle and put your brawn into it
on the day following.
Renew the same as oft as required, which will be
about once a fortnight or 3 weeks if made strong.
Take 1/4 peck of brans, 7 gallons of water, 2 ℔ Salt
a Sprigg of Rosemary or a Sprigg of Bays, boil it









































10
one hour, strain it off, when cold put in your brawn -
NB - Make fresh pickle once a week -
To make a Lisbon Soup and boullie.
Take a piece of the thick part of brisket beef,
about 12 ℔ of meat, wash it well and then put it
into a copper pot with about two Gallons of cold 
water and a little salt, let it boil slowly til the
scum rises, which is to be taken off til no more 
rises, then put black whole pepper, a bundle of
sweet herbs, two whole Onions, two whole carrots
scraped, two turnips whole, let them simmer 4
hours, then take a frying pan, flour a 1/2 ℔ of
coarse beef cut in slices and an Onion sliced and
when brown throw them hot into the Pot of Soup,
cover it close and let it boil slowly two hours longer,
then take a Stew Pan, cover the bottom of it with thin
slices of bread, not thicker than a Crown piece, lay 
on the bread a Carrot clean scraped and cut in thin
slices, some Celery cut in pieces and turnip in quars -
and some heads of sprouts, all these Cast Ingredts -
of Garden stuff being parboiled first, lay them all 
upon the sliced bread and after skimming the fat
from the Soup, strain the broth upon the bread,
cover it up and let it simmer for one hour longer,









































11
and then serve it up in a Tureen and the beef in a 
Dish by itself, pouring over it a sauce made of a 
little of the Soup Liquor with some capers chopped
and some Carrot chopped and thickened with a 
little bit of butter floured and browned in the Pan
and then poured over the beef -
For a Dysentery or bloody flux -
First take a Vomit, after that take twice a week
going to bed, 3 grains of Ipechechuana in half a 
drachm of diascordiam without honey, the intermediate
nights, Eatons balsamic Styptic, barley
cinnamon water, milk water, of each half an ounce,
let your food be white meats, such as fowls veal or
with a dried biscuit or stale bread, eating often
and little at a time -
For a Flux -
Take the yolk of a new laid Egg, beat it up
with double refined Sugar well, then put a 
spoonfull of brandy, mixing it by degrees that it 
may not curdle - take it night and morning.









12
Recipe for Worms - Dr. James -
Quincey's Royal Powder 14 grains - Powder of
rhubarb 8 do- Conserve of hips a sufficient
quantity to make a bolus to be taken in the morning.
To make Quinceys Royal Powder -
Scammony, Ceruse of antimoney, Cremor tart &
calomel each equal parts, mix them together.
Clyster for Worms -
Succotrine Aloes 20 grains, disolve it in 1/2 pint
of milk - To be given every other day.
Purge for Worms - 
20 grains of tin with four grains of Rhubarb
in a Spoonfull of Syrrup - Once a Week
let the Purge be taken -
Horse Recipe, for a Cold, a Surfeit,
sore heels &s -
1 oz bole armoniac} 
2 oz sulphur}
2 oz diapinte}
6 oz Rosin} all finely powdered

13
Mix all the Ingredients in one paper in about a 
quart of fresh wine and give it to the horse in
the morning, let him fast 2 hours before and two 
hours after, give him warm water as much and
as often as he will drink that day, let his heels
be very well washed with wine morning & evening
and then rubbed hard with a very coarse cloth, 
linen, afterwards hand dressed for half an hour,
then let him be rode out and watered abroad, and 
when he comes home, let him be well washed 
with wine and the pultice of garlic & turnips
stewed in grease, put to his heels, he may feed as
usual, but I apprehend that giving cold water in 
the Stable (as his the custom here) to be very 
prejudicial, or if no good water can be convently -
got when he is rode out, let him be watered & 
immedy. 7 taken out - the 2d. drench may be given 
3 or 4 days after the first. 
To cure the Piles -
ꝶ cassiæ rec. Extract ℥jj - Diagred. ʒj
Lac sulphur. ʒjjj - Syr. rosar solut. q. s. m.
f. Elect - Cap. q. n. castan singulis noctibus. 
Jany. 24, 1725 - SF -
NB - If the patient finds the quantity prescribed

14 
too strong, less may be taken, if too weak
take a larger quantity - The Patient
may accomodate it according to his Constitun -
and continue taking it as long as is found
to be necessary -
Soft Sope for the hands -
1 1/2 ℔ soft soap, 2oz: spermaceti 1/4 oz. of camph
dissolved in spirits of wine with 3 spoons full
of sweet oil - put them together in a Saucepan
of water and stir it with a Stick the whole
time it is on the fire.
Almond Paste
1/2 ℔  bitter almonds blanched & pounded very
fine with a yolk of an Egg, two oz of spermac
dissolved in 3 spoonsful of sweet oil & 3 d°. of
brandy and mix them well together.
Meagre Soup
Take near 1/4 ℔ of butter, put it into a deep Stewpan,
shake it a little and let it stand 'til done making a
noise, then have ready 6 midling Onions peeled & cut
small; throw them into the butter, add a bunch of
celery cut small, two large handsfull of Spinnage,

15
a handfull of parsley chopped fine, a handfull of
Sorrel and one large cabbage lettuce cut small, shake
them over the fire all together for 1/4 of an hour, then
shake a little flour, stir all together, then pour in
as much warm water or thin broth (if you have any)
a little beaten pepper and salt and the crust of a 
penny Roll toasted and cut in pieces and let them boil
softly an hour, if you please when you sewe it up,
you may add the yolks of 2 or 3 Eggs and stir
them in -
Green-peas Soup -
Take two or three cabbage Lettices, a handful of
parsley 4 onions and a handfull of Sorrel & as
much Purflin if you can get it, cut all small and
put together in a Stewpan with 1/4 ℔ butter, fry
them, stirring them abt. 1/4 an hour, then add
warm water or their broth, a Quart or 3 Pints of
Peas shelled, a little pepper and salt and stew them
slowly all together two hours, add while stewing
2 or 3 crust of bread toasted.
Currant Jelly -
Pick your currants from the Stalks and set them
over the fire in your Skillet, when ready to boil,
take them off, and squeeze them thro' a flannel

16
bag, then to a Pint of this Juice put one pound of 
loaf sugar, then let it boil 'til it comes to a Jelly -
Let it stand 'til almost cold, then put it in Glasses,
put white paper dipt in brandy over them.
Recipe of the bask for a windy complaint, 
together with sickness in the Stomach, loss
of appetite and lowness of spirits -
Take 1 oz. of bark, put to it 3 Pints of water, boil
it in an earthen Pipkin til it is reduced to two 
Pints, let it stand to grow cold, then add two large
spoonfull of brandy and bottle it off for use,
take of this mixture twice a day 3 Spoons full
shaking the bottle.
For weakness and faintness of spirits.
Take 4 Trotters, cut them every Joint, put them
into two Qts. of water, boil them 'til it comes to one,
then strain it off, the next day take the fat from
the top & tho settling from the bottom, and put
into the clear Jelly and Qt. of new milk, slice in
half a Nutmeg and a bit of cinnamon or a little
mace, just let it boil up, then strain it off,
sweeten it to your taste, drink half a Pint warm
morning and afternoon, or any other kind of the 
day, or 3 times a day if you please - continue it

17
sometime it being a very good Thing - 
Worm Powder
1/2 oz wormwood anniseed and rue 1/4 oz. Rhubarb
pounded togr - and well mixed for a child as much
as will go upon a 6 d - three days before the full moon
and 3 days after to be taken in treacle or milk &
drink a draught after -
Tooth Powder -
Florentine orris 2 oz. Rose pink 1/2 oz. crem tart
1/4 oz. Oil rhodium 3 drops, to be intimately 
mixed for a tooth powder -
Worm medicine - Dr. Fox
Take of the Indian pink Root (the Root only)
cut small one oz. water 1 1/2 Pint boil to one pint, strain and add
of Syrrup of Rhubarb 1 oz. of the opening drops 4
tea spoonful, mix for use -
The opening drops -
Take elixir proprietatis 2oz. weak spirit of vitriol
two teaspoonful, mix for use -
To a child of 9 Years, give 14 of the drops in four 
spoonsful of the mixture, twice a day, to a child of

18
ten the same Quantity, to a child of 4, ten drops
in 3 spoonsful of the mixture -
The medicines will be more effectual, if the 
Patient is kept open, for which purpose the Drops
are to be encreased or lessened according to their
effect -
About an hour before the Patient gets up, and 
when he goes to bed, is the properest time to administer
it - If the medicine has any effect on
the head, the decoction is to be omitted and sufft.
Quanty. of the drops given in water to purge 3 or 
4 times ƒ day for 2 or 3 days - If the medicine
purges, add a teaspoonful of tinct of Rhubarb
on brandy & lessen quanty. of drops.
Horse Recipe - Ointment for the cure 
of Rat Tails.
Take a 1/4 lb of flanders oil of bays, a 1/4 oz.
of turpentine 6 drachms of quicksilver, mix the 
quicksilver & oil of turpentine well together, &
then add the oil of bays & stir all about, til you
cannot, even with spectacles discover any of the particles
of quicksilver -
Anoint the horses legs twice a day with this
ointment and when he comes from exercise, let

19
them be washed with soap and warm water and 
wiped dry -
An experienced Remedy for the cure of the
grease in the heels -
Take a Qt. of Smiths wash, which they quench their
Irons in, and pound two ounces of resin into it over
night, stirring it often, in the morning early, clear
the Rack & manger and straining off the liquor,
gives it the horse in a drenching horn, tie him up
to the Rack that he may not come at the litter to
eat it; let him continue so for a full hour, then
let him be taken out and walked about for near 
another hour, afterwards feed and use him as usual.
This remedy which is a very easy one, is to be
repeated for 3 or 4 mornings successively.
To bring the Gout into the foot.
One pound of Rye Meal - 4 oz. of yeast - two oz.
of Salt -
Made into a thick paste or pultice, and applied
as hot as you can bear it, spread on flannel to the 
Soles of the foot, wrapt up in flannel and kept your
Bed, change the dressing every 12 hours and the
above Quanty. will be sufficient for 5 dressings,

20 
keep your Room 3 or 4 days after for fear of cold -
Gout in the Stomach.
Put the cloves of 6 heads of garlic well cleaned into 
a Quart bottle, then fill it with the best french
brandy, let it stand 6 weeks then pour it off for use,
drink the quantity of a small whine glass almost 
fall whenever you have the Gout in your Stomach or
head.
NB as it will make you perspire you ought to 
drink it in bed. 
The Bark as a Palliative in Gouty Cases -
Take 1/2 a drachm of fresh powdered Bark twice
a day in a glass of red Port, thus continuing daily
til the Symptoms disappear -
Oyster Shell lime water for the Gout -
Pour one Gallon of boiling upon 1 ℔ of oyster shell 
Lime and as soon as it is cold decant it into bottles
for use, of which drink half a Pint twice each day when
your Stomach is most empty, to render it more palatable 
you may add two or 3 spoonsful of milk or a 
tea spoon full of brandy, if milk is disagreable -
The lime is made by simply burning the Oyster shell's 
in a furnace or common. Kiln where Stone Lime

21
is made - NB - If half a Pint should be too much
at first, begin with a smaller Quanty. & encrease it
as you find it agrees -
Recipe of the bark given to a child for a 
little fever and listesness, a sharp humor
in the Stomach & bowels brot. on by swallowing
much phlegm wch - was brot. up to the throat
by a constant Cough and then went down 
through her like lumps of corruption in her 
Stools -
Take a 1/4 oz of the best pulverized bark, foil
1/2 pint boiling water, infuse it half an hour, [give]
by the fire - Give two spoonsfull of this poured off
clear twice a day -
Mrs. Gilbert's (of Chelmsford) Receipt to 
make a Ham of 16 ℔ -
1 1/2 ℔ salt, 1 1/2 ℔ coarse sugar, 1 oz salt petre, 
one Qt. water - put all these ingredients together
then put them on the fire and keep stirring it 'til
it boils, then skim it when boiled abt. 5 minutes
take it off & pour it boiling hot upon the Log of
Pork and if it does not cover it, turn it every day,
if it does, there is no need - Let it remain in the
pickle one month, then hang it in the chimney 6

22
6 weeks - To make it high dried, smoke it with
sawdust -
Dr. De la cour's cooks Receipt to smoke 
Salmon -
Split the Salmon, take the bone out and clean it
well, then salt it with course salt on both sides,
put it between two boards with a 20 ℔ Weight
upon it to press the Oil out, let it remain so
full 24 hours, then take it and hang it in the
chimney to smoke for two days, the Chimney must
be empty, the Grate of which must be filled
with sawdust and a red hot heater put into it &
keep it in a smother two days -
Dr. Dela Cours Cooks Rect. to smoke tongues.
The Tongue must be soaked an hour in cold water,
then let it drain and afterwards salt it, must remain
a fortnight in salt, then take it out of the
pickle, let it drain one night and then smoke
it four days with sawdust.
Dr. Delacour's Cook's Receipt to smoke beef.
Take a brisket of beef of 25 ℔ bone it, soak
it an hour in water, drain it, salt it for a fortnight

23
fortnight at least, then hang it up one night to drain and
smoke it with Sawdust for 6 days - 
To make a Tincture of Rhubarb for a pain
in the Stomach - Dr. Heberden - Mr. Keak
one ounce of Rhubarb, 1/4 oz. of lesser Cardamums
one drachm of saffron and infuse them in a pint
of the best french brandy, shaking up the bottle
often - Take two teaspoonsful in a cup of
camomile tea -
To make a Potatoe Pudding - Lady Silvester
Take 4oz Potatoes well boiled peeled & pounded 
they must be dry and mealy the yolk of 6 Eggs
beat up to a cream 4 oz. powdered sugar 4
oz. melted butter, mix these well togr. in a baking
dish, a little lemon or Orange brandy must be
added and the dish covered with Puff Paste before
the Pudding is put in -
To make Grape Wine -
Gather the grapes pick them from the Stalks & press
the Juice from them, strain it through a Sieve and
take the same Quantity of water & mix together
then put to every Gallon of liquor 3 ℔ of lisbon
sugar, barrel it and let it stand 'til sufftly -

24
worked in the Vessell before it is stopped then let it
remain 9 months, then draw it off into bottles adding
thereto a discretional quantity of brandy & loaf -
sugar beat and powdered -
To make the saline mixture - Dr. Moore.
Take as much salt of wormwood as will lie on as
shilling, put to it a table spoon full of lemon Juice
and stir it til it has done formenting, then add a
full half pint of spring water & sweeten it with
moist sugar or syrrup to taste, add two or three
spoonsful of brandy or one of lavender drops -
The above quantity will be sufft. for two doses.
To make black Puddings.
Take 2 ℔ of bread & two ℔ of oatmeal, a good
handfull of penny royal, one onion, cloves, mace,
nutmegs and ginger of each one ounce, a pint
bason full of househod. broad grated, one pound of 
beef suet 2 ℔ of flea of the hog cut large, the
bread is to be soaked in good liquor where beef or
pork has been boiled (withot. any kind of vegetables)
to be poured on the bread boiling hot some salt
according as the blood requires, a good deal of pepper.
- To boil the Puddings 4 hours - NB as much
blood as will make it of a proper consistency.

25
Betsy Bird's Receipt to make elder wine.
To half a bushel of elder berries stript form the Stock
put 9 Gallons of water, boil them 20 minutes,
then squeeze them thro' a hair sieve, add 3 1/2 ℔
of sugar 1/4 ℔ of whole ginger 1/4 ℔ whole all-spice
to each gallon, boil these ingredients togr -
half an hour, then strain them into a Tub, spread
a toast with Yeast and put into it the next morning
and let it work two or three days, then put the 
wine into the Cask, but do not stop it down 'til
it has done hissing -
Mrs. Gilberts Rect. for Elder Wine -
One Peck and a half of stript berries to 4 gallons
of water, boil them 20 minutes, then strain them
thro' a hair sieve, add 3 ℔ of sugar, 1 oz. ginger
1/4 oz. clover 1/4 oz mace to each Gallon; boil
these to gr. abt. 10 minutes, when cold work it with 
a piece of toasted bread dipped in some new yeast.
Mrs. Cherries Rect. for Elder Wine
Allow the proportion of two Gallons of water to 
one of Berries, boil it half an hour, strain it
and to every Gallon put 2 ℔ of Lisbon sugar,

26
boil it again a 1/4 of an hour scimming it all the
while, then pour it off and when almost cold,
spread a Toast with Yeast and work it a few hours,
then put it into the Vessell, after it has stood
sometimes, put a pound of the best malaga
Raisins split to each Gallon; when the fermentation
is over, stop it close and let it stand til
fine.
Mrs. Roffes Red Cordial Water
Mrs. Steeres of Jays -
Take of the best french brandy ten gallons, 
poppies pickt clean 12 ℔, Raisins of the Sun
stones 8 ℔, best figs sliced 5 ℔, liquorish
sliced 1/2 ℔, coriander & anniseed of each 1 ℔
carraway seed 1/2 ℔, sweet fennel feed 1/2 ℔,
snakeroot & cochineal beat grossly, of each 1/4 oz.
english saffron 1/4 oz, bdy, sugar 5 ℔, bruise
all these feeds grossly, put the poppies fruit &
seeds into your brandy, let them stand 9 days,
then wring them out hard, put in the sugar and 
strain it thro' a Sieve into a Cask - Put the Snakeroot
cochinial & Saffron into a Bag with a Stone
in it, let it hang in so as not to touch the bottom,
draw it up and squeeze it softly once a day, the 
3d. or 4th. draw it off, put the grounds to [of] the 

27
Ingredients that were wrung out, keep both close 
covered while the Ingredients are in it - It must 
be stirred once a day very well with a Stick,
put into it two quarts of the distilled waters of
beverage, cardus & dragons - let it fine.
Mrs. Roffes White Cordial Water -
Mrs. Steers of Jays -
Take the grounds and what you wrung off the Rod
with the peels of 13 seville Oranges, 1/4 [illegible] green
walnuts, 1/4 ℔ fresh seeds of each sort bruised as
used in the red and what is in the bag into the 
bottom of the Ingredients to soak til you draw
off the red which you may do in 3 or 4 days.
Take cardus, mint, baum, rosemary and marygold
of each 4 bundles scorduim & penny royal
of each two bundles, callandine and dragons of
each two bundles, angelica & burrage of each
four bundles - put all into a Limboch with 
four gallons of the lost malt spirits and two Galls.
of water, draw it off gently -
Mrs. Forbes Rect. to make Port Wine.
110 Gallons of the best cyder 10 Gallons of coniac
brandy 1 lb cochineal to be digested in some of the

28
brandy by the fire and then all mixed together and
kept in the Cask at least a Year, then bottle it
and keep it as long as you conveniently can, the
longer the better.
To make Scotch Orange Marmlade.
Mrs. Keate
Take your seville oranges and weigh them with 
as many Pounds of white loaf sugar as there are
of fruit - Peel your Oranges with the hand &
put them in water and just boil them for 5 minutes
to take the bitterness out, then take the Oranges &
divide them in their several division, opening them 
carefully & scraping the pulp clean out with a 
spoon was not to lose any Juice, the Pips &
skins to be put separate from the Juice, then 
take as much boiling water as you think requisite
and pour over the pip and skins those let them
remain til they are softened, then take the Peel, &
slice them slant wise & very thin, then put the 
whole togr. boiling it gently for the space of 
20 minutes -

29
To make milk Punch -
Take 6 quarts of brandy and two quarts of rum &
the Rhines of 30 Lemons pared. as thin as possible,
let them sleep in the spirit 24 hours, then take 
the Peels out, add to the spirits 3 ℔ of doubled
refined Sugar, three pints of Lemon Juice strained
fine, two nutmegs grated, 3 quarts of spring 
water, pour three quarts of boiling hot milk to 
the spirit, stir it all well together and let it
stand 12 hours and then run it through a Jelly
bag til fire -
A pleasant cool drink for Summer.
Mr. Livius
Fill a large earthen pan with Rasberries put 
in Vinegar enough to cover them, let them
stand covered close in the Cellar for a fortnight,
then take off the Scum which will lie on the top, 
strain the liquor, to each Pint of liquor put a 
pound of loaf sugar, boil them together,
take off the Scum which will rise on the first
boiling, let it boil afterwards about one minute,
do not put it in the bottles til quite cold, nor

30
fill them quite full - One Table Spoonfull to 
the Tumbler of water will make a pleasant cool 
Draught -
An excellt. Tooth Electuary
Myrrh ℥j that is one drachm or pennyworth.
Crem tart ℥j that is one ounce or pennyworth.
Bole armoniac ℥ 1 that is ounce or d°.
Mixed with honey -
To dissolve Myrrh without spirit -
Cold solution of Myrrh -
To 2 drachms of Myrrh, put one of Gum arabic
in the lamp and put it in a little morter with 
a small Quantity of water enough to cover it,
let it melt by degrees and with the Pestle,
assist it in doing so, as it dissolves strain it
thro' muslin and put the Remains again in
the Mortar, adding a little more water - 
So on til it is all dissolved.
A Saline Draught - Mr. Rose
Two ounce of sal sodi, one ounce of magnesia

31
a Teaspoonfull melted in a Wine Glass of water
squeeze a Lemon or if a very good one, half a
one will do into another Wine Glass and drink 
the Lemon Juice immediately after the other
that it may cause a fermentation in the 
Stomach - 
To make a Cake - Miss P.
3/4 ℔ butter, d°. of flour dried, d°. of sugar
sifted, the butter to be beat to a cream and 6
eggs, yolks + whites beat & added to the butter,
some nutmegg cinnamon, sweet almonds in large
pieces, butter beat, some citron and 1/2 ℔ currants
a Table Spoonful of brandy -
To preserve White and Yolks of Eggs
in the Summer for Jellies and custards
in the Winter -
Break them into a dish and let them dry, spread
them about, put them where there is no fire,
the Yolk may be preserved in the same manner
for Puddings or Custards -

32
To make Muffins
Take 1/2 ℔ flour, a wood Spoonful of Yeast,
a little salt and mix these together with warm 
water, then beat it well as for a Cake, set it to
rise for 1/2 an hour; when ready take out with a 
spoon as much at a time according to the size
of muffin and flour it a little, putting it
into the Shape with your hand lightly and
then having heated the back stone pretty hot,
put the muffins as fast as made on to bake,
which is done in five minutes -
A Horse Ointment. (excellent)
Into a clean Pipkin that holds about a
Quart, put tho bigness of a Pullet Egg of
yellow Rosin, when it is melted over a midling 
fire, add the same quantity of beeswax,
when that is melted, put in half a pound of
hogs lard, when this is melted put in two ounce
of honey, when that is dissolved put in /2 ℔ of 
common turpentine, keep it gently boiling, 
stirring it with a Stick all the time, when 
the turpentine is dissolved, take off the
Pipkin and put in two ounces of verdigrease
(else it wod. rise into the fire immediately)

33
then set it on again and give it a heating, then 
strain it thro' a coarse Sieve into a Vessel for
use, throw the dregs away - This is an 
extraordinary wound ointment for any bruise or
wound in the flesh owing to the Saddle or
broken knees, cracked heels &c it takes the 
fire out of a Scald or Burn in the human
flesh almost immediately - you must observe
to have the bottom sound of any wound
before you apply this ointment as it is apt
to heal too fast which in failure of that 
would be bad -
An excellent Receipt for a Diet bread
Cake -
3/4 ℔ of sugar sifted and 10 Eggs yolks and 
whites beat together for an hour with a
Switch, then having the tin ready and the
even likewise, just as you are going to empty
it into the tin, add 12 ounces of sifted
flour and a few bitter almonds chopped fine
and also a little sweetmeat giving them a 
stir together. 

34
A Receipt to make an 8 Gallon Cask of
Spruce beer -
2 1/2 oz essence of Spruce and 5 ℔ of treacle,
mix these with two quarts of hot water, then
fill the Cask with warm water and add to it
a 1/4 pint of good yeast - Roll it well togr -
then let it stand 4 or 5 days to work, afterwards
bung it up and let it stand two or three days more,
and you may then bottle it - You must boil
the Corks and wax them at the top -
To make Orange Wine. Mrs Ekespara.
Take 6 Gallons of water and put to it 10 ℔ of sugar,
take the Whites of two Eggs, beat them well, put
them into your water and sugar and set them on
to boil, take the Scum off as it rises, when it 
has boiled half an hour, take 2 doz. & 1/2 of 
Seville Oranges, pare them thin, and put the 
Syrrup boiling hot upon the Peels, squeeze your
Syrrup from the oranges and when the Sugar
& water is almost cold, put in your Orange
Juice and then put on a little new Yeast, work 
it 3 or 4 days then tun it up - In 6 weeks bottle 
it -
0

35
An Excellent Eye Water for weak or 
inflamed Eyes -  Mrs. Place.
Barely 1/2 oz Salt Prunella infused in a half pint
of Spring water and morning and night a small
quantity poured into a Cup and with a fine Rag
wetted with it, dab the Eye lids and all round the 
Eye, not letting any get into the Eye, or as little 
as can be helped, do not use same twice &
keep the bottle well stopped -
A Worm medicine for children -
6 pennyworth of saffron pulled to piece and tied
in a bit of thin muslin, add to this Juice of
a large Lemon and half in which the Bag remains
two days to infuse, during which time the
Bag must be often pressed with a Spoon to get 
as much of the Saffron as you can, then taking
it out, you mix the Infusion into an Electuary
with as much fine Lump Sugar as it will take 
to make it of that consistency - It must be given
to a Child fasting a teaspoonfull, or if the child
is older than two years, more may be taken.
They must fast an hour after and then milk shod.
be avoided for some hours -
Mrs. Place.

36
For a putrid or inflammatory sore Throat
Mrs. Place
Take Salt prunella and beat it very fine, and put
a pinch of it as low into the Throat as possible, as
it is apt to injure the tooth - This may be repeated 
as often as necessary -
To preserve Wine Sours
Take the finest wine Sours you can get, pick 
off the Stalks, run down the scam with a Pin
only skin deep, then take half their weight of
Loaf Sugar pounded and lay it betwixt your
Plumbs in Layers til your Jar is full, set
them in a kettle of boiling water til they are 
soft (but not to boil them in the water) then
drain the Syrrup from them, and give it a 
boil and pour it on them, do so for sevl. times,
til you see the, Skin look hard and the plumbs
clear, let them stand a week, then take them
out one by one and put them into Glasses, Jarrs
or Pots, give your Syrrup a boil, if you have 
not Syrrup enough boil a little clarifed sugar
with your Syrrup and fill up your Glasses Jarrs
or Pots with it, and put brand paper over, &

37
tie a bladder over them, to keep out the air,
or they will lose their color and grow a 
purple - They are pretty with either. Steeple
cream any kind of flummeries, or under a silver
web -
Mrs. Hargraves Receipt for brewing.
Fulneck -
All the Vessels must be perfectly clean and
sweet, but if they shod. not be quite so sweet
as you cod. wish, put abt. a handful of malt 
combs in your Barrels and pour some boiling
hot water over them, filling the Barrels
about 3 parts full, shake it well and be sure
you pour it out again before it is quite cold
then rinse the Barrel out again with boiling
water, but in case they are much worse, take 
about 1/4 ℔ of allspice ground to half a dozen
Barrels, put some in each and pour abt. half a
pint of boiling hot water over the all spice, shake 
it well and pour it out again before the water
is quite cold, then rinse it out again with boiling
water; but if the barrels are quite clean and
sweet, you need only put some cold water over
night in them and let it remain in all night

38
before you intend to brew, then rinse them out - Be 
sure always to scald your Mash Tub & also your
Barrels before you Tun your beer by filling 
them 3 parts full of boiling water, letting it 
stand in them at least an hour before you empty 
it out - The best way to keep your barrels
is to [keep] leave the sour dregs of the beer in,
keeping it well bunged and pegged up and is better
by far, than having your barrels cleaned and set by.
Put half or a little more rain or soft water 
into your Copper as you mean to make beer of, 
let it boil, then ladle some of it into your Mash
Tub, let it stand till the scalding is off, which
you may know by the steam being gone and your
being able to see your face in it, then put some 
malt into yr. Mash tub, then ladle some more
boiling water into it and let it be stirred and
mashed 'til it is well mixed and none left dry,
take care to stir and mash it well that it may 
not remain in Lumps, so go on adding more
boiling water and more malt until it is nearly
all mashed, keeping the Malt & water stiff,
that it may be well mashed and when you
have nearly put in half the water you intend
to make into beer, then put the remainder of the
malt which you have kept back being as much

39
as will cover the top quite dry which is for the 
purpose of keeping the steam in, then let it stand
in the Mash tub for two hours and a half before 
you attempt to draw it off or let it run - Let 
it run off gently (which is done by putting a
Skewer into the Spiggot so as to make a 
small Stream) into a Tub upon the hops,
having now got half the Quantity of Liquor
which you mean to brew - You must mash
the malt a 2d. time like the first, by adding 
by degrees the remaining Quantity of boiling 
water which you may want to make up,
tho' you need not fear its scalding the malt
after it is well mashed let it stand one hour
then draw it off like the first by slow degrees
while it is fine when it becomes thick put it 
upon the top of the Malt and draw it 
thro' again til it becomes fine. Then take 
the whole Quanty. of liquor and hops together
and put it into the copper and let it actually 
boil a full hour and towards the latter
End let it boil briskly - Put about half
a handfull of Salt when it is just ready to 
boil, then strain your liquor thro' a hair 
Sieve into your Tub or Coolers - In Summer
cool your liquor as fast as you can, in

40
Winter it must be kept milk warm, or it will not 
work - To keep it cool in Summer, keep a small 
quantity out, that you may add to it as the yeast
will of course make it warm by working -
To keep it milk warm in Winter, cover it well
and close particularly if the place is cool,
keep likewise some of the liquor out that you 
may heat it on the fire that you may keep it
milk warm by adding the hot liquor to it.
When it is cold in Summer or milk warm in 
Winter add the Yeast to it which shod. be 
done by beginning with a small Quantity
before you mix it with the whole. 
Let it work abt. 48 hours, then take the 
yeast off the top as clean as you can, then
put the liquor into the Barrels & let it 
work 'til it has quite done working, then 
bung it up leaving the Vent Peg open 'til
it is quiet. Do not turn or put into the 
Cask the very bottom of the liquor, only what
is fine and which may be got by stooping it 
leaving the grounds - In Case the beer shod.
not work either in the Tub or in the Barrel
take abt. a handful of wheat flour, dry it
well and put a small quantity of Salt well
dryed & put it into the liquor -

41
If the Ale is to be kept long you may put a 
quarter of a pound of good dry hops in a fine 
their cloth into the Bung hole and it will feed
the beer; this may be done a month after the 
Tanning -
If upon tapping your Cask, it shod. not be 
quite fine, draw off about a Gallon, then
let it rest abt. a day or two and it will become
fine of itself.
To make strong Ale 30 or 34 Gallons of 
liquor to 4 Bushels of Malt to which you
must add 2 1/2 to hops and one Qt. of Yeast. 
Half a bushel of Malt and 1/4 ℔ to hops will 
make 6 Gallons of table beer -
Take Care in the time of brewing that no fats
or grease of any kind come in or near either the
Vessels or the Liquor -
To make Catchup for fish - Mrs. Carteret
Take 1 lb horseraddish 1 to Chailotes, steep them
in One Qt. Vinegar 8 days, then add 1 to Anchovies
2 oz. mustard feed 2 oz Jamaica
pepper, two bottles Port Wine, boil all togr.
a quarter of an hour, strain it and when cold
stir it up and bottle it for use - NB the

42
Chailottes afterwards will make an Excellent
Pickle, if you add to them cold Vinegar -
To take Ink or Iron Mould out of
Linen - Lady Silvester -
Take some Sorrel and pound it in a Mortar
strain the Juice and put it in bottles - When it 
is to be used boil some of it up and put the
Stain in it, when you see it is out, put it  
in cold water directly - 
Pomatum to thicken hair - Mr. Angelo.
The fat from round the kidney of a Lamb
picked from the Skins and pounded in a -
Mortar til it becomes to a soft Pomatum,
then add 3 or 4 spoonsful of Oil and one
Spoonful and half of Rum and a teaspoonful
of powder blue, incorporate these Ingredients wall
together, adding any Scent you choose, this 
Pomatum thickens and make the hair grow
even where bald.
Decoction of Bark - Sir John Silvester
1/2 of bark - 3 pints of Water boiled down to 
better than a quart, one teacupful of brandy,

43
when almost cold, let it stand an hour or two,
then bottle it off - Take a Teacupfull twice
a day -
Paint for Barns or other Outbuildings.
Take 2 ℔ glue and dissolve it over a fire
in 6 Gallons of water, then add to it 6 ℔ of
red Oaker and 2 ℔ wheat flour - Mix them
well together over a fire and lay them on hot
with a Bricklayer Crush - NB an equal
quantity of skimmed milk and water is better
than all water -
Mr. Angelos salve for Wounds -
& Bruise -
Take as much Rue sage and Rosemary with
both sorts of wormwood as will be covered
with two bottles of sweet oil, but of Rue &
Wormwood the most, put these in a Pan &
let them stand for a forhright, turning them
now and then, then take the herbs as clear
as you can out of the Oil and put them on
to a Sheet of tin with holes in the middle &
let them drain to the other Oil as long as
any comes, then set fire to the herbs and
- Grid iron
into plate
under -

44
NB The herbs
have a strong
smell & should
be done out of 
Doors -
burn them, them put them into [take] your Pipkin of Oil and
pour amongst it a half Pint of [tent] Bed Wine &
let it boil til the Wine is consumed, then 
put to the Oil as much yellow bees wax
as will make it of a proper consistency.
To make mince meat. 
To 1 ℔ of meat when picked and chopt, one
half pound of Suet chopped and picked as 
small as possible, two of Raisins d°. & 
stoned, two of Currants washed & picked,
two of sugar dried and bruised 1/4 oz of
each of the follg. Spices Cloves Cinnamon
Mace Allspice 2 Nutmegs, as much salt
as you can take up with your four fingers
the juices & Rhind of a Lemon chopt very
small, half a Pint of Mountain, a layer
Gill of Brandy, 1/4 ℔ candied Orange.
Lip Glue, for china &c &c
Capt Holland -
1/2 ℔ Isinglass, 1/4 ℔ white sugar candy 
pounded, 3/4 of a Pint of best white wine, half a 
pint of brandy, steep the Isinglass 24 hours in 
water and melt the Isinglass in the wine, put the 
other Ingredients to it, let it boil, strain it thro' a

45
cloth on to a china Plate, when sufficiently stiff
cut it into long pieces half an inch wide and a 
quarter thick, thread each piece at one end, hang
it up to dry, taking care they do not touch each other.
To make India Pickle
Take 1 ℔ of ginger steep it over night in salt &
water scrape and out it into thin slices, then dry 
it before the fire, 4oz garlic 4 oz chailottes
peel and lay them both in salt and water for three
days then dry them before the fire, 4 oz flour of 
mustard, 4oz common salt, 2 oz mustard seed, 2
oz turmeric, one oz. black pepper, one oz. bay 
salt, when all these Ingredients and prepared put
them into a Gallon white wine vinegar, stirring
it every day for a fortnight, put into it every thing
the Season affords, but be sure they are all put 
in dry - If you make more than a Gallon the spice
and all the other Ingredient must be increased in
proportion -
To make Pomatum to preserve the hair 
from coming off -
1/2 ℔ beef marrow 1/4 ℔ hogs lard 1/4 ℔ mutton 
fat 1/2 oz oil of nuts and a glass of brandy - You 
may give it any scent you choose -

46
To make Ginger Wine.
Ten Gallons of water, 12 ℔ loaf sugar 12 lemons -
the whites of 12 eggs 1/2 oz Isinglass [1/2] ℔ of
white [sugar] Ginger beaten, the sugar and water to be
well mixed in the copper, the whites of Eggs
well beaten and mixed before it boils - the scum
carefully attended to and taken off, then the ginger
well mixed in the liquor and all must be boiled
together a quarter of an hour - the Lemons are
to be peeled as thin as possible and the peel
thrown into the Tub and the liquor out of the 
[Tub] Copper is to be put to them, it is to remain
til cold, or till the next day, then to be put into 
a Vessel, the Lemon itself is to be cut very thin
and put into the Bunghole and the 1/2 oz of 
Isinglass and one spoonfull of Yest - To be
stopt down after a day or two - It will be fit 
for bottling in ten days or a fortnight and fit 
for drinking in ten days more. - the peel of 
the Lemon must be put into the Vessel. 
To make a rich Portugal Soup -
Take a Skin of beef and let it stew all night very
slowly with a Bunch of Sweet herbs, six large
Onions, one stack with Cloves, two good heads of 
celery a Carrot or two, some Turnips and Greens

47
a good many pepper corns and some salt, when it is 
stewed so that the meat comes off the bones, then strain
the Soup, after which you take the Quantity you want
to serve up and putting into the bottom of a Stew pan
some large pieces of french bread (crust and all)
with some fresh celery cut about an Inch long and
some of the Carrots Turnips and Greens that have 
been already stewed cut small you pour the Soup on
it and let it stew gently to soften the Celery and
enrich the bread - It shod. be browned by burning
some loaf sugar and throwing it in at last - a
common size Skin requires 3 Gallon of water and 
it shod. be stewed til it is reduced to about half 
that quantity - 
To make a Lemon Pudding -
To one Lemon two Eggs and a 1/4 ℔ of loaf
sugar, the Lemon to be pared quite close to the 
pulp, the Lemon to be cut in the thinnest slices
possible and put into a bason with the Sugar
in Layers, to remain all night, the next day beat 
your Eggs and melt a good piece of butter before 
the fire and mix all together, putting it into 
a dish to bake with a paste edge -

48
To make almond Cheesecakes
The Rhind of the Lemon thick, just as it is pared
for the Lemon Pudding and put into a Saucepan
and boiled til a straw will cut it - then beat
in a Mortar the Lemon Peel a 1/4 lb sweet almonds
a little Rose water and 3 oz sugar til all is 
well beat together, then add 4 Eggs and two 
ounces of butter melted before the fire, mix
all together, putting a very thin paste in the little
Pan and bake it -
To make a Carrot Pudding -
Take 6 large Carrots, boil them much more than 
for eating alone, then pare them with a knife so
that no skin remains - beat them in a mortar with 
1/4 ℔ of almonds, 1/4 ℔ sugar, add 4 Eggs & two 
ounces of butter melted before the fire - a thin 
paste at the edge of the dish & baked -
This Pudding must have a Sauce boat, a 
Wine & butter sauce - Always pound 
your Almonds first just wetted with a little 
Rose water -

49 
To wash clear Muslins - Miss Place -
After washing make your Starch of the proper
blueness and pretty stiff, so that it will pour very
thick, then dip the muslin in it and pull it even
before the fire til it is proper for ironing; when 
the muslin looks watered, as you are drying it,
you may know it is clear -
To wash black Lace -
Mix in a lather, as much stone blue, as will
make it as black as possible, then wash the lace.
To wash black Silk
Rub it with a Spunge wetted with water and
iron it on the contrary side -
Currant Jelly - 
a Pint of Red Currants to less than 1/2 pint of
white, pick them into a Stone Jarr, hang it
up to the Neck in a Saucepan of cold water & 
let it boil til the Currants are cracked, then
squeeze the Juice out thro' a flannel, then
measure a Pint of Juice to a Pound of sugar

50
and boil it gently, skimming it as [til] it rises, 'til 
clear and boil it 'til Jellies, which must
be tryed by a little to cool in a Saucer -
NB Do not press the Juice of the Currt.
out too much, or your Jelly will not be
fine -
Rasberry Jam -
To two quarts of Rasberries picked, a Pint 
of currant Juice, a pound of sugar to a pint
of fruit; let the Sugar remain with the fruit
'til it melts, then mash all together and
let it boil 20 minutes -
NB - little or no skimming is required.
To make green Pickles -
Mix some salt and water cold that will
bear an Egg and lay the Pickles in it, til 
they come yellow, then pour off the Salt and 
water from them and boil it and pour it quite
hot upon the Pickles, cover it quite close and
let it stay a day, then heat the same water again 

51
and pour it on as before, 'til you perceive the 
Pickles are turned green - Boil the Vinegar 
to a Gallon, there must be of mixed Spices a
1/4 ℔ which are black pepper, a little long 
pepper, alspice, a few cloves, stuck in an
Onion and a 1/4 ℔ ginger, d°. mustard seed,
some bay leaves and about a handful of Salt,
then drain the Pickles from the Salt and water
and pour the Vinegar boiling hot on them,
cover them close which will make them perfectly 
green - some Pickles require that the Vinegar 
shod. be heated twice, like the Salt and water, 
in case they will not turn green - 
Pickles always to be made in a brass
Pan -
To make Calves foot Jelly -
The day before the Jelly is furnished, take
two Calves feet and let them stew in 3 Quarts
of water, skimming the fat off, 'til it is
reduced to 3 Pints and the feet stewed to 
Raggs, then strain it thro' a coarse Sieve,
and let it stand 'til cold, then take off any 

52
fat that is at top and cut the Settling from the 
bottom - To 3 Pints of this Jelly, the Rinds
of 3 Lemons, Juice of 4 - a Pint of white
Wine 3/4 ℔ of sugar and bit of Cinnamon, 
let this warm over the fire 'til melted, when
melted milk warm, beat up the whites and 
Shells of 4 Eggs and throw it into the
Jelly, stirring it vary well for two minutes, 
then let it remain without stirring it, til 
it boils and let it boil for ten minutes,
then take it off the fire, and let it stand
til all the work is over, then put it 
all together in the Jelly bag and let it 
merely drop through -
NB - If the Jelly run at all thick 
at first, pour it back again into
your Jelly bag and do so 'til it
is clear -
To make Dr. Steer's Opodeldoc
as received from one of the Party.
7 Pints of Spirits of Wine.
2 1/2 ℔ Castile Soap -

53
4 oz camphor -
1/2 oz oil of marjoram -
d°. oil of Rosemary -
d°. oil of Lavendar -
d°. oil of Minth -
d°. oil of Originam -
d°. oil amber -
The camphor is first to be put to the Spirits
of Wine and to remain 2 or 3 days til it is
[cold] dissolved, then the Sope (after having
shaved it with a Plane) and when this is 
dissolved, stir in the above Oils - By letting 
it stand in a Jarr near the fire is the
best way -
Ruspini's Wash, for the Teeth -
Sold to a Lady going abroad for 
100 Gas -
One ounce of nitre to one Quart 
of Water -

54
To boil Gooseberries & Currants -
To a pint & 1/2 of the rod hairy Gooseberry
a pound of sugar - Wet the sugar with 
some currant Juice, then put the Gooseberries
and Sugar into a Stew Pan and after it
boils, let it simmer an hour - Currants
done the same way -
NB - keep stirring it, but little
or no skimming is required -
To preserve Apricots -
Take Apricots and let them coddle in a 
Stew pan of water til rather tender,
then peel them and half them and put 
them in a Cloth to drain, putting the 
Stones separate, then take and weigh
the fruit, putting an equal Quantity of
fine loaf sugar for this sweetmeat,
then make a clear Syrrup and put the 
apricots together with the Kernels into 
it, boiling them well 'til quite clear.
Before they are papered down, they must
stand in the Pots open -

55 
A certain cure for the Rheumatism,
From Mrs. Fearon, who had it
from a
Take the Stalks of the broad Garden Bean
when in flower, cut them small, burn them, 
beat them to a fine powder and sift them - 
A Teaspoonful of this powder in a Wineglass
full of any cold liquor, taken fasting for 3 or
4 morning will effect a Cure. 
For the Gravel & Stone.
Revd. Mr. Morgan Chelmsford.
x 
Take two Ounce of Stick liquorish, boil it in 
a Quart of water, until it is reduced to a pint,
This Quantity is sufficient for 5 doses, one
of which shod. be taken every morning,
milk warm, about an hour before rising.
For the Gravel in all its Stages.
x
Take of castile Soap, according to the 
Quantity of Pills you mean to make, cut

56
it then into some Syrrup of Marshmallows,
then make it immediately into Pills, almost
double the Size of a Pea and take two 
of them twice a day - 
NB - Altho' it may seem very simple, relief
will be found in the course of an hour
or two, let the disorder be over so bad.
To make a Dish of Curry after the
Indian manner -
Cut two Chickens as for fricasees, wash them
clean and put them in a Stew pan with as much
water as will cover them, sprinkle them with 
a large Spoonful of Salt and let them boil
'til tender, covered close all the time and
skimm them well, when boiled enough, take 
up the Chickens and put the liquor of them
in a Pan, then put half a pound of fresh
butter in the Pan and brown it a little, put 
into it, two cloves of Garlic and a large Onion,
sliced, and let these all fry til brown,
after shaking the Pan, then put in the Chickens
and sprinkle over them two or 3 Spoons full

57
of Curry powder, then cover the Pan close, and let 
the Chickens do 'til brown, often shaking the Pan,
then put in the liquor the Chickens were boiled 
in and let all stew 'til tender. If acid is 
agreable, squeeze the Juice of a Lemon or
Orange in it -
A Dish of Rice shod. be served up with 
the Curry in a Dish by itself; Take 1/2 ℔
of Rice, wash it clean, in Salt and Water,
then put it into two quarts of boiling water,
and boil it briskly, for twenty minutes,
then strain it in a Cullender and shake it
into a Dish, but not touch it, either
with your fingers or a Spoon -
NB - Beef, Veal, Mutton, Rabbits,
Fish &c &c may be carried and sent
to Table with or without the 
Dish of Rice.
N.B.
If the Curry
is made of 
dressed meat
it need not 
be fryed first
To preserve Strawberris - Mrs Runnington.
Gather the Strawberries in dry weather and
pick off the Stalks, take their weight in loaf
sugar pounded and strew it over them, letting

58
stand all night, then put them into a preserving
Pan and let them simmer very gently over the
fire, til. they are heated and the Syrrup begins
to rise, then take them off the first, and let them
stand to cool and repeat this 3 or 4 times 'til they 
are done enough and when quite cold tye them 
up in Pots for use -
NB The large Alpine Strawberries preserve 
the best -
Le Kerlets Fin - Miss Place.
Take 2 ℔ of honey 2 ℔ of sugar, 2 oz of 
cinnamon, 1/4 oz of cloves, two Nutmegs, two 
Citrons 1 ℔ of Almonds, blanched and cut in
pieces, 5 oz. candied Lemon, 5 oz. candied
Orange, 4 ℔ of flour, a Cup full of cherry 
brandy - Take the honey and let it melt
before the fire, then mix the Cherry brandy
into it, and having all the above Ingredients
separate, take some of each and mix them by 
degrees into the liquid, when it becomes so stiff 
as scarce to be able to be stirred, it must then
be needed with the hand like bread, then divide
it into little Cakes of a 1/4 oz each and let them 
be well baked.

59
Lavender Water -
Take 1s. worth of oil of Lavender 1s/6d worth of oil
of ambergrease, one grain of musk, put it into
a Pint of rectifyed Spirits of Wine, the older it is,
the better.
An excellent Wash for the Skin.
One Pint of new milk, one large or two small
lemons, two table spoonsfull of brandy, one 
large table Spoon full of sweet oil, the longer
it is kept the better, but always shake it well 
before it is used -
Hemmetts Wash for the Teeth.
Take about 50 Walnut leaves, put them into a 
Pint Bason, and pour over them some boiling 
water, then cover the Bason to keep the Steam in 
'til it is cold, when cold, you may either dip the 
brush in to clean your teeth, or use one of the
leaves, or wash your mouth with it.
NB. It is not only an excellent wash to
whiten and clean the teeth, but likewise
a preservative against the Tooth Ach, and
will fasten the tooth, shod. they be loose.

60
To stew Cabbage - 
Take one very large close Cabbage, or two 
smaller ones and parboil them, which takes
away the strong taste, then one of them or the
outer leaves of the large one, and chop them
all up together, with plenty of parsley chopped,
up, some pepper, salt, and a little Onion and 
the smallest head of garlic chopped also - You
must then stuff the other Cabbage between
every leaf and bind it up in a proper shape
to lay in a dish, then stew it gently til done
in some good gravy, but not too brown -
thicken it before served up, with a little
flour and butter -
[To make a Liqueur called vide 189
Pomme d' oree'- d' or
Take 4 Gallons of soft good brandy and
put it in a 5 Gallon Jarr, then add 30
large or 36 small china Oranges, 1/2 ℔ loaf
Sugar to every Quart and a few]

61
Angelo
To make a Liqueur of Roses or 
Carnations -
Take a Jarr that holds about 3 Pints & put
a Quart of Brandy into and fill it up with the
flower Part of Carnations cut off and also a 1/2 ℔
of Sugar to every Quart, stir this frequently for
6 weeks and filter it as the above - It will have 
all the flavor of the flower -
To make Cherry Brandy -
Take some fine morella cherries, pick them 
that they may be perfectly sound, wipe them and
then fill a Jarr or wide mouth bottle with
cherries and sprinkle in Layers some white
Sugar Candy pounded, then put as much Brandy
as will be required to reach the Top -
To do a Cod's Tail dutch fashion.
Take the Tail of a large Cod weighing
about 4, 5 at ℔, cut off the fine, put it
into a Dish with some water, some biscuit

62
grated, or Raspins of bread covered all over
the fish, some Lemon sliced very thin, put 
this into an Oven, or into a Kettle with some
red Cinders put over the top of the Cover, let
this bake slowly' til done, just before it is
finished, put some Oysters over the top and
in the Dish also the liquor time enough to 
do them -
To make a Plumb-Pudding
1/2 ℔ flour 1/2 ℔ Raisins stoned and chopt
fine; d°. of currants, d°. of beef suet, chopt
very fine, and a handful of bread Crumbs -
2 oz. moist Sugar, a few cloves, mace, cinnamon
pounded and grated Ginger and some
Lemon Peel chopt, mix these together with 
3 Eggs and as much milk as will make it of
a proper consistency, not too thin or too stiff,
also 1/2 a Wine glass of brandy and a little
Rose Water, put it into a Bason and boil
it 4 hours -

63
Vespetro Liqueur - Mr. Angelo.
Two bottles of brandy -
Two drachms of Angelico Seeds - 
One Ounce of Coriander Seed -
Half a drachm of fennel Seed -
Half a drachm of Anniseed -
The Juice and Peel of two Lemons -
One Pound of Sugar -
Put all the above in a Jarr well covered, 
shake it every other day for 6 weeks, after 
that filter it thro' flannel with a little 
Cotton and then draw it off in Pint Bottles -
Take a Table Spoonfull every morning at
rising fasting, and the same Portion at going
to Bed, an hour at least after Supper, continue 
this for 6 days, then stop 3 days and 
renew it as before with only a Teaspoonful
continue this for 12 or 15 days - 
NB - This is also a good medicine taken
occasionally for Indigestion, Wind in the

64
Stomach and Pains in the Bowels -
This Medicine is called in France, Vespetro
Liqueur, and is excellent for the Worms.
Brimstone Water for the Gout 
not as a Cure, but a Palliative -
Mrs. Doa.
Take 1 ℔ stone brimstone finely powdered, 
put it into a Stone Jarr, pour upon it one
Gallon boiling Water - Let it stand 4 days,
and let the brimstone be well stirred up, 
two or three times a day, at the end of 
the fourth day, draw off the Water clear &
bottle for use -
Drink 1/2 pint every morning fasting, at 
least an hour before breakfast - The Jarr
shod. be kept close stopt, when you are not 
stirring up the Brimstone -
The less way is to make but half the
Quantity at a time as it is best when 
fresh made.

65
To make Snow and Cream -
Make a Custard of a Pint of Milk, then beat
the Whites of 3 Eggs to a high froth, put
some milk and water into a broad Stew Pan;
when it boils take the froth of the Eggs and put
it on the Milk and waer, just let it boil, 
then with a Slice take it off carefully & lay 
it on the Custard - The Custard must be cold.
To wash clear Muslins - Miss Agnes Latrobe.
Wash them out in a lather, then put them
into cold water for a few hours, then wash 
them in another Lather, only warm, then 
since them, then dry them, then make starch
as thick as Jelly, and blue it and squeeze them 
in it and put them covered up into a Bason
for an hour or two, then pull each out before
the fire, til nearly quite dry, then Iron them.

66
For a sprained Ancle -
A Poultice of Oatmeal and Varjuice, or Vinegar
with a morsel of hogs lard as warm as fit to 
apply to the Ancle for a severe Sprain, takes
down the swelling and gives ease.
The Opodeldoc with Bullocks Gall, is to
strengthen afterwards -
For Sprains and Strains 
Sir Caesar Hawkins -
An ounce of Camphire put in a clean dry
quart bottle with a Pint of rectified Spirits of
wine, cork the bottle close and fend it to the
Butcher with fresh killed Bullocks Gall, 
keep it corked, shake it well, and it is fitt
for use the next day, which is by rubbing 
the Part frequently and shake the bottle.
Where the Skin is broke it must not be
applied -
For a sore Breast by giving Suck -
Take a Saucepan of boiling milk, put

67
enough buttermilk or sour milk to turn it, and 
apply the curd 3 or 4 times a day, just warm to 
the breast and make fresh every day - Neither
Runnet or any other Acid is proper -
Doctor Jebb's Jelly 
Take of Rice, pearly Barley, Sage & Eringo
Roots of each one ounce, put to them 3 Pints
of Spring water and let it boil til reduced to 
a Quart - A large Teacup full to be
taken two or three times a day and when warmed
put to it same Quantity of new milk - The 
same Ingredients will serve for a 2d. boiling.
Fit Drops - 
Take two Egg Shells dried powdered and sifted
finely, as much Shining wood, foot, or more than 
will lie in half an EggShell, the Soot sifted
likewise - a Quarter of an Ounce of 
Assafœtida bruised, put those into a Pint of
french brandy, let it stand for ten days, 
shaking it every day, then pour it off - 

68
Mock Asses Milk
Take of Pearl barley, hartshorn Shavings &
candied Eringo Root, two ounces each, boil
these in 3 Pints of Spring water, til half is 
wasted - Take the same Quantity of milk
from the Cow, as of this, & drink it twice a
day -
A Jelly for a Person in a Decline -
Two Calves feet chopt in pieces, pearly barley,
Sugar - Candy and hartshorn Shavings, two
ounces each, 1/4 oz Eringo Root, 20 snails
bruised in the Shells, two Quarts of skimmed
milk, and one Pint of Spring water, put 
these Ingredients in a Pan and bake it in 
a slow Oven, when cold, let it be well
skimmed and take a Tea cupfull morning
noon & night -
Ointment for a Burn -
An equal Quantity of Lard, Rosin & Beeswax,
simmered together -

69
To make Almond Paste - Miss Ogle.
Blanch your Almonds, pound them very fine,
with rose water, put it in a Saucepan, with
two Spoonsfull of Oil of Almonds, two of 
brandy, two Yolks of Eggs, let them simmer
all together, stir it with a Spoon or it 
will burn - Make it as hot as you can 
bear your finger in it or it will not keep.
To make Cold Cream - Miss Ogle.
One ounce of Oil of sweet Almonds, two 
pennyworth Spermaceti, half a pint of 
rose water.
The Gargle to wash the Gums &c
Take of powdered Bark 1/2 an ounce and boil it
gently in 3/4 pint of water for 10 minutes, pour
off the clear liquor before it is cold, and add
to it (tho 1/8 Part of an Ounce) one drachm
of Rock Allum -
An Excellent & Safe Slyster Dr Huet
Take a Pint of their water Gruel - 4 oz of Linseed Oil - 2 Spoons full
of Brown Sugar and one Spoon full of Common Salt
NB. This is the Quantity
for a Man -

70
The Tooth Powder -
Take of Cream of Tartar and Myrrh, each one
drachm, Armenian Bole two drachms, flountine
orris 3 drachms, powder them all separately
very fine and then mix the whole well together.
A Wash for the hands -
One pound soft Sope, the cleanest you can 
get, two ounces spermaceli, 1/4oz camphire,
liquid, two large spoonsfull of brandy, the 
same quantity of sweet Oil, one spoon full
of white sand, simmer it over a fire
'til it is well mixed, pot it for use -
Syrrup of Poppys - 
To a Gallon of poppy flowers, 5 pints of 
water, put in a cool Oven after the bread 
is drawn, let it stand sometime, then squeeze
the Juice and boil it; scum it very clean,
and add to every Pint of liquor, a pound
of Sugar, some Cloves, Mace, and Nutmeg,
boil it 'til it is thick, bottle it next day -
x

71
Tincture of Rhubarb -
Two ounces of Rhubarb grated, half an ounce
of cardamum seeds, bruised, two drachum of 
Saffron, put to a Quart of best brandy, let
it stand ten days, Shake it two or 3 times a
day, then strain it thro' a Gauze over a 
funnel into another Bottle, put half the 
quantity of brandy to the dregs, and let
that stand as long as you like.
x
For a Cough & Consumption -
Take of sliced holy oak root one table spoonful,
put this into a Quart of spring water, let it
boil a 1/4 of an hour covered, at the same time
put a Pint of new milk on the fire, and 
when ready to boil, pour in the holy oak,
water and stir in it a large Spoonful of
Virgin honey - then strain it thro' a Sieve. 
NB - A gr. of a Pint to be taken warm, 
the first thing in the Morning and every 
3 hours for 3 days, then morning & 
evening for sometime -

72
For a Pain in the Face - 
A Teaspoonful of liquid laudanum, two of 
friars balsam to rub the face with it at night
This is not to be applied 'til going to bed.
For a Bruise -
Two teaspoonfull or 100 drops of the Extract,
of Saturn (Goulard) to a Quart of Spring 
Water and 4 teaspoonful of brandy -
For the Eyes -
About 10 or 12 drops of the Extract of Saturn and
30 of brandy to a common Glass of Water. 
Use it cold in Summer or the chill just
taken off, warmer in winter.
For a Cough
Take of mint water 7 oz. spermaceti two
drachms (dissolved with the yolk of an
Egg Elixir Paregoricum and Simple syrrup
each, half an ounce, mix it and take 
3 or 4 large spoonsful every night at 

73
Bed time, and whenever the Cough in troublesome.
Mrs. Masons Wash for a Room.
4 ℔ of blue vitrol to 1 ℔ of spanish whiting,
boil them together in a Vessel which will
contain a Gallon & half of liquor, keep it
constantly stirring for an hour or more, let 
it cool, when the whole mixture will fall 
to the bottom, decant the clear water off,
then mix the rest with size made according
to the White Washers method*, let the whole
be laid on the Wall or [Plaister} Paper in 3 
Coats, let each Coat be dried perfectly before
the next is laid on - 7 ℔ of vitriol of 4 to 1 -
will do for a Room of 16 feet squaw and
12 feet high, the mixture must be kept
constantly stirred, both in making it and 
while it is putting on, much depends on
this -
*4. ℔ of 
double size to 
3 quarts of
water -
when the above
ingredients are
prepared mix
1 ℔ of French
Green with cold
water into a 
very thick paste
and add to them
To preserve Walnuts as a Medicine.
Take the Walnuts when a Pin will pass thro'
them, boil them 2 or 3 times in water, put 
a Clove in every one, and then boil them up,
x

74
with their own weight in fine Lisbon Sugar,
Two or three to be taken as occasion requires.
Salt Water Glyster.
A desert Spoonful and half of Salt to 3/4
of a Pint of water - particularly good for
worms -
For stoppage in the Bowels.
Relief has been obtained by rubbing the Bowels
with Goose grease or Olive Oil warmed in a
Phial set in hot water -
x
For a Dropsy - copied from the famous 
Receipt sold at Dodsley's in Pall-Mall.
Broomseed well dryed powdered and sifted, one
drachm, let it steep 12 hours in a large Glass
of strong White Wine, take it in the morning
fasting, having first stirred it that the whole
may be taken; walk after it, if you are able,
or use what exercise you can without fatigue
for an hour and half, after which you must be
sure to take two ounces of Olive Oil and you
must not eat or drink anything in less than

75
an hour after taking the Oil; repeat this every other day,
or once in 3 days, but not oftner, til cured, do 
not let blood or use any other Remedy during
the course of this - If Blisters rise on the Legs 
use no application but red cabbage leaves, it
also cures Asthmas, Consumptions and Disorders
of the Liver - It is good for bleeding at the
nose and venomous bites - it is particularly
efficacious for dropsys in pregnant women - 
Broomseed may be had at the Physic herb shops
in Covent Garden -
For an Ague - 
A drachm of Bark and half a drachm of 
Venice Treacle mixed in Pills to be taken as 
soon as the hot fit is off and to be repeated 
every 12 hours, til 3 doses are taken, to drink
after it, a glass of white wine or brandy with 
the Juices of half a Lemon in it.
To make Blacking for Shoes.
One Quart of Vingre-six Oz of Ivory Black-one Oz 3 & 1/2
of Oil of Vitriol - 2 Oz Sugar Candy - A Table Spoon full 
of sweet oil - a penny worth of Copperas - 2 pennyworth 
of spirit of Lavender - Pound the Copperes and Sugar Candy &
🜨 well together - Rub the oil with the Ivory Black - Then put it all with the 
vinargre and boil it for five minutes. When cold it is fit for use

76
To make mince meat -
To 1/4  ℔ of meat, add 1 lb of suet, 2 ℔
of currants, 3 ℔ of apples, the Juice of one 
Lemon and half the Peel 1/4 oz: each of Cloves, Mace, and 
Cinnamon and 3/4 ℔ Sugar or to your taste, brandy
and Wine -
To make Custards - Mr. Cross
Take the Yolks of 8 Eggs, put sugar and 
nutmeg to them and beat all well together, 
mix a little Cream and beat with the above
Ingredients, then pour it into a Pint of cold
cream, set it over a very slow fire & stir
it one way, the whole time it is on the fire,
it shod. never boil, there is no certain time to
keep it on the fire, only observe to keep it on
'til the Cream becomes very thick, then pour it
into Cups - The Eggs shod. be new laid, or 
they will not be smooth - 
For Weak Eyes. - but Dry Miss Whitney
A Pint of Elder flower Water, put into it one Dram of
Lapis calaminaris shake the Bottle well when ever
you want to wash your Eyes with it.

77
To pickle yellow Cabbage -
Take a white hard cabbage, cut it in Quars.
and throw it into boiling water, let it boil 8 or 
10 minutes, then take it out and drain it well,
in a Cullender, then take it apart, spread it on
Platters and strew some salt over it, and set
it in the Sun to dry, you must also dry some
Cloves of Garlic and slice some ginger and put 
the ginger in salt for sometime, that it may
soften, when your cabbage is dry as parchment,
put a Layer in your Pot with a little Garlic, 
Ginger, Long Pepper and mustard food, then Cabbage 
again, and so on til your pot is full, then
pour in an equal quantity of Rapo and White 
Wine Vinegar and cover it with Turmeric, tie
it down close, the cabbage will swell, therefore 
it will often want filling up at first - It is 
not fit for use under three months - The 
Vinegar is not to be boiled -
Embrocation for a sprain. Mr. Lucas
Two Ounce of Soap Liniment. 
Two Drachms of Laudanum.
x

78
To cure Hams the Westphalia way -
To two Gallons of water, add 2 ℔ of brown 
sugar, 1 ℔ of salt petre salt, 4 oz. of salt
petre and [tw] 2 ℔ of bay salt, boil it and 
skim it way clean, when it is cold, put in two 
hams rubbed well the day before with 2 oz. 
of salt petre, let the Pickle cover them for 3
weeks, if your hams are large, otherwise 2 or 3
days less, when you take them out, throw
bran over them, and hang them over damp
straw that horses have dunged on, set on fire
for one hour, or two til they are smoked,
then hang them in the chimney - The Pickle
will keep 3 months, if boiled up, only add a
little more as it wastes - They may be done
as soon as the weather is cold.
To cure Hams - Mrs. Speed -
Spring your Hams for a day or two, 'til the
blood is run off, with common Salt, then 
take one pound of bay salt, 1 ℔ coarse
sugar & one ounce of Salt petre, mix the
Salt petre with some of the sugar, and rub it in
first, then mix the rest of the Sugar with the
bay salt, and rub it in nor all the first day,

79
but as you see occasion, the hams must be turned
every day and frequently basted, they must lay in
this Pickle 9 days, if frosty weather 3 weeks,
This is the quantity for one ham - 
To make a Pickle for brawn.
Get a sufft. quantity of water, more than
will be enough to cover your brawn, add
to it 7 or 8 large handfulls of bran, a few
bay leaves, and salt enough to give it a very 
strong relish, let all boil together for 1 1/2 hour,
then strain your bran from the Pickle and put
your brawn into it the day follg. - Renew the 
same as often as required, which will be about
once a fortnight if made strong -
To preserve Gooseberries.
Gather the gooseberries before they are full grown,
cut the tops and tails with Scissors, lest they shod.
be torn, put them into a wide mouth bottle, cork 
them, then scald them in the Bottles, taking care
that they shod. not shrivel or any water get in,
then cork them down quite tight and rosin the 
corks after which they must be kept with the 

80
Cork downwards, either in sand or straw, the 
great secret is to keep them always perpendicr -
so as to exclude the air -
To make black Puddings - Mrs. Speed
1 1/2 ℔ of fleek cut large 3/4 ℔ cut small,
one Qt. of whole Oatmeal 3/4 ℔ beef suet 
cut fine, 1/2 lb of grated bread, handfull & 1/2
of Gurgeons, 4 eggs well beaten, 2oz. [some] Leeks,
1 oz. Penny royal, 2 oz of the herb musk 1/2 or 1/4
oz. of allspice, half a nutmeg, salt and a pint of blood
[enough] to colour them -
NB Wash and dry your Oatmeal, then crack
it with a Rolling Pin and pour boiling 
milk enough on it to soak it, when cold
it is fit for use - whole Rice is better 
than Oatmeal, it must be boiled in the 
milk just tender - prick the Guts lest
they be shod. burst and boil them gently abt.
1/2 an hour, the large fleek must be put in
as you fill them - Put salt in your blood
and strain it when caught - Rather more than 
3/4 Rice is equal to one Quart of Oatmeal.

81 
To make a baked Apple Pudding -
Scald and pulp some quick apples, take of this 
3/4 ℔, 8 eggs, leave out half the whites, 1/2 ℔
lump sugar, beat the sugar with the eggs,
grate in the Peel and square the Juice of one
large Lemon, add near 1/2 ℔ butter melted,
put a Paste in your dish and a little white 
will bake it - 
Camp Pudding 
Take 1/4 ℔ of flour 2 oz. of butter & 1/2 pint 
of boiling water, beat into a batter, when cold,
3 Eggs well beat and some lemon peel, about 
20 minutes will bake them in a quick Oven,
pour wine Sugar and butter over them.
Puff Paste - 
An equal Quantity of butter and flour, half
rubbed in and the other rolled in wet only 
with water -
A Breast of Veal Ragout
Take your Veal and fry it in butter, or roast

82
it 'til it is 3 parts done and nicely browned, then
put it in your Stew pan with some good beef
gravy, a little Chailot and Lemon Peel shred
very fine, chain pepper, Soy, Wine and
Catchup, let it stew sometime covered, when
done, throw in your Truffles, Morrells and 
Mushrooms, thick it up with butter and flower,
the Sweetbread must be cut in slices and fryed,
and force meat Balls, garnish it with Lemon
and Barberries, the Morells and Truffles
must be washed in water first and then simmered
in water 3 or 4 minutes -
Vermecelli for all Soups must be simmered
in water 3 or 4 minutes then taken up
and strained and put into the bottom of 
the Tureen -
Your beef for gravy shod. be fryed 
first, then pour the fat out and put 
in the water with some Onions and a
bunch of sweet herbs -
To make Camp Vinegar - Mr.Poyntz
One large head of Garlick peeled and the
Quarters just cut, put them into a clean dry

83 
Bottle with a Pint of strong good Vinegar, chop 6
large Anchovies very small without washing, 3
spoonful of Walnut Ketchup and 3 of Walnut
Pickle, half an Ounce of Kyan Pepper, and 40
grains of Cochineal bruised, or as much as makes it a good
colour, put all these in the Bottle, cork it close 
and shake it often, and if set near the fire,
will be sooner fit for use, strain it off clear, 
it will keep good for many years -
To make a Green Peas Soup - Mr. Poyntz
Take 3 or 4 [crossed out] Cabbage Lettuce, take out the hearts, 
and cut the rest small, put it into two quarts of 
water with a quart of old Peas and two or 3
tops of mint and 6 onions - let it stew all togr.
for two or three hours til it is quite tender, 
their pulp it thro' a Sieve and add a Pint of 
young Peas and the hearts of the Lettuce cut 
small, pepper and salt to your taste, boil it
quick then 'til done, it will take near an hour.
To stew Carp or Tench - Mrs. Speed
First fry them in burnt butter, then boil.
the follg. Ingredients in a Pint of water, 4

84
4 cloves, a blade of Mace, some whole Pepper,
a bunch of sweet herbs, an Onion, some Lemon
Peel, one Anchovy and a little salt; let this boil
til the water is very strong of the Ingredients, then
lay your Carp in a Stew pan and put this Pint of
water to it an half a pint of red wine, let it stew
gently for an hour, then strain off the Liquor and 
thicken it with butter for sauce, the spawn if any
shod. be taken out of the fish and stewed with it,
and fryed with it - This quantity is enough for
one carp of 2 or 3 ℔, some put an equal quantity
of wine, there shod. be liquor enough to cover
the fish and the quantity of spice and other
things must be encreased in proportion, Garnish
your dish with fryed bread, cut into pieces -
To stew Beef - Mrs. LeCrass.
Try the Rump of beef of a nice light brown, 
and make a good rich gravy, put the beef into a 
Stew Pan with the gravy with some Onions, 
pepper and salt, let it stew 4 or 5 hours very
gently according to the size of the beef, about 
an hour before it is done put in your Truffles,
Morells and Mushrooms -

85
To make new College Puddings.
Take 1 ℔ of suet, cut very fine, two penny loaves,
4 naples Biscuits, a little lemon peel, cut 
small, sweetmeat fine sugar grated, some
currants, a little Rose water and brandy, mix
ale together to your taste, then make them up, 
long and fear and fry them in butter of a 
light brown -
To pickle Mango's, Mrs. Cooke.
Gather your cucumbers when quite dry, wipe 
them in a Cloth, cut out a piece and scrape
out all the Seeds, then fill them with salt,
and let them remain 'til next day, then wipe
them quite dry, and fill them with mustard seed, 
whole pepper, scraped horseraddish, ginger,
onions, and garlic, sew the piece on and wind
some thread round them and lay them in a dry 
Pot, pouring boiling Vinegar on them, wine
mornings running, the same Vinegar will do, 
only the last time throw some salt in it -
when could, throw into the Pot some long pepper, 
mace, nutmeg, cloves, ginger, and any spice 
you like, In 6 months they will be fit for use.

86
Calves feet Jelly - Mrs. Hoadley
To a Salt of feet put 3 quarts of water & let
them stew gently (covered) till reduced to two quarts.
when cold; take off all the fat, and put your Jelly
into a Saucepan, leaving the settlement at bottom,
when it boils, scim it every clean, then add half
an ounce of Isinglass, hartshorn shavings and 
coriander seeds, when it has boiled about ten 
minutes, take it off the fire and add fine sugar
Lemon juice and peel with mountain wine to yr.
taste, put it on the fire again and let it boil
about 6 minutes, when boiling stir in the 
whites of 10 or 12 Eggs, let it boil a few 
minutes, then strain it thro' a flannel Bagg.
To make Shrubb - Dr. Speed.
To every gallon of spirits, put one pound of
lump sugar and one Quart of Seville Orange
Juice, let the Cask into which you put it, 
be rolled and shaken every day for a month, 
then let it stand til it is thoroughly fine, 
and bottle it off - For every Gallon of
Spirits, pare one dozen of the Oranges very thin,
put the parings of each dozen into a Quart
Bottle and fill it with the Spirit, let it 
11 doz of fine
oranges will
be about 4
2 ℔ of Juice

87
stand 4 or 5 days in a moderate heat, in the
Chimney corner and then put it in with the
rest of the Spirit, pouring it off the Peels,
but it is better to keep the Tincture separate,
and use it when you make our Punch.
To make Ginger Drops, Mrs. Warren.
Half an ounce of ginger pounded fine and 
sifted 1/4 lb fine sugar, dip the sugar in
water and when melted put it into a small 
Saucepan or Earthen Pot with the Ginger,
boil it, til it will candy, then pour it out
on a Plate, and before it is quite cold, cut
it out in pieces as you like.
To pickle Walnuts -
In July gather the largest Walnuts and let
them lye 9 days in salt and water strong 
enough to bear an Egg, changing them every 
third day, then put a Pot of water on the 
fire, and when it is hot, put in your Walnuts
when some of them begin to rise in the water,
they are done enough, then pour them into a
cullender and with a Woolen Cloth wipe
them clean, and put them in the Jarr you

88
keep them in, then boil as much. Vinegar as will
cover them, with beaten pepper, cloves, mace &
nutmeg just bruised, put some cloves of garlic,
whole spice and Jamaica pepper and when they
are cold, put to every half hundred of nuts three
spoonsful of mustard seed, tie a bladder and
leather close over.
To make Walnut Catchup - Mrs. LeCras.
When the Walnuts are quite ripe that the green 
shells will slip off, keep them that they do not
get mouldy til the Shells are rotten, put them 
in a Dish and to every hundred of shells 3 or 4
good handsful of salt, let them strand 3 or 4 
days or a Week, then chop them as you wod. do 
mushrooms, and strain it thro' a Sieve, boil 
the liquor with spices and a bunch of sweet
herbs - 
To make Mead - Mr. Brachstone.
4 ℔ honey to a Gallon of water, take off
the Scum before it boils, let it boil 1/4
of an hour, then put it into a Cooler, when 
cold, put a Pint of yeast spread upon baked

89
bread, to a hogshead of Mead - Let it work 3
days before you put it into your Cask.
White Soap - Mrs. Hoadly.
A Knuckle of Veal and about 1/2 ℔ of Gammon
of Bacon cut in slices, a little mace, long pepper 
salt, the white of one Leek, and abt. a gallon
of water, boil it the day before you want it
3 or 4 hours, then strain it thro' a hair Sieve
when cold take off the fat and leave the
bottom, take 1/2 ℔ of blanched Almonds and 
the breast of a fowle, beat them in a mortar
fine as you can, put in one spoonful of water
to prevent it from oiling, when your Soup boils,
put it in with 3 or 4 spoonfulls of flour wet
with Cream, let it boil and strain it as before,
the thickness of Cream is a good size, a pint
and half of Cream is enough, put in Vermicelly
and let it Cool a little, toast the middle of 
a french Roll and put into the Tureen,
then pour the Soup on it.

90
To make Ginger or hunting Cakes
Take 3 ℔ of flour, 2 ℔ of Sugar, 1 ℔ of butter
2 oz. Ginger pounded and sifted fine, and a nutmeg
grated, rub these Ingredients very fine in the flour 
and wet it with the Pint of Cream just warm stiff
enough to roll out in their cakes, bake them in a 
slack Oven.
To burn Cream 
The Yolks of 3 Eggs beat every smooth, to 
which must be added a Pint of Cream and a 
sufficient quantity of lump sugar, to make it 
very sweet let it boil gently a few minutes
stirring it all the time, then put it in the dish,
and brown it with a Salamander -
A Trifle
Cover the bottom of your dish over night with 
Ratafia Cakes and round the Edge Macaroons, 
the number must be according to the size of 
your Dish, if a middle size half a 1/4 ℔ of 
each will do, to that quantity put 6 table spoonsfull
of sweet mountain wine and two of brandy,
cover your dish close til next day, then add a

91 
boiled Custard made with 4 Eggs, & 1/2 pint of 
Cream, Sugar &c - When that has stood a little, 
put on your Whip Syllabub made with 1/2 pt.
of Cream and a 1/4 pt. mountain wine, sugar
to your taste -
To preserve Barberries, Mrs. Warren.
To pound of Barberries, 1 ℔ of sugar boiled
in near a Pint of water, to a Syrrup, then 
put in the Barberries, and give them a boil 
or two.
Forced Onions - 
Take 4 large Onions, scoop out the hearts
and lay them in hot water boiling, all night
and make forced meat with Veal, a little suet,
fat bacon & Oysters, bake them all tender,
and make strong gravy and pour over them,
season them very high with Kyan Pepper.
Alamode Beef - Mrs Maule.
Take a mouse buttock of beef, or half the 
great Round, cut some pieces of fat bacon, &

92
about an Inch thick, and lard it very thick
all over, roll it well in a seasoning of pepper
salt beaten mace and a little all a little allspice, and
one half a clove of Garlic, chopped very small,
the bacon must be dipt in vinegar before it
is put into the seasoning; tie your meat up
close, and set it on in a Stew-pan close covered
with a napkin, that no steam can get out &
turn your meat when about half done, it 
cannot do too slow and is best without wine
or water and done the day before that all then
fat may be taken off - Truffles & Morells
&c may be added -
Veal Rolleaus -
Take slices of Veal from the Leg, about 
an Inch thick, and near 1/2 a 1/4 long, lay 
on some good forced meat, the same as for -
Balls and a small bit of streaky bacon,
roll them up close, and til them up with a
course thread, or packthread, set them up -
right in a clean dish with a little bit of
butter to prevent the burning and bake them
of a good brown, have ready some good gravy,

93
a few Truffles and Morells, Mushrooms &c to
pour over them - Maule -
A Charlotte or Royal Loaf -
Take a french Roll and take out the soft
part, cutting out a square piece at the top - 
Rub over the outside with the white of an 
Egg, then spread Rasberry Jam all over it,
put into the Inside, a thin custard, 'til it is
full, then fix in the top as if the loaf was
complete and let it bake half an hour.
NB The french Roll must be the Shape
of a Brick -
A Carrot Pudding - Mrs Pearce.
1/2 ℔ of boiled carrots, pounded once ounce
of Almonds well beat with a little Rose water,
or Orange flour d° -, 1/4 ℔ fine sugar, 4 
Eggs, leaving out two whites, mix these well
together in a marble mortar, and just before
you put it in the Oven, stir in 6 ounces of 
butter melted, put it in a Puff Paste and

94
bake it - NB Make a Bean or Potatoe -
Pudding the same way - 
Cheese Curd Puddings -
Turn a Gallon of milk with Runnet, drain
off the curd for Whey and put it into a
Mortar, beat it with half a pound of good fresh
butter, 'til the butter and curd be well mixed,
then beat the Yolks of 6 Eggs and half the whites 
and strain them to the Curd, then grate 2 or 3
naples biscuits, or the inside of penny Roll,
mix all these together and sweeten it to your
palate, bake them in the smallest size basons
you can get and in a moderate Oven, butter
your basons and when done turn them out in 
a dish, out Citron candied, orange peel, and
blanched Almonds into narrow pieces about an
Inch long, stick them thick on the tops of 
your Puddings, pour melted butter with a
little Sack in it into the Dish and sift fine 
sugar all over the Pudding, and Dish.
A Cream Cheese 
Half a Pint of Cream very thick out it into. a thin Butter
Cloth & Tye it to the Bough of Tree expose to the sun for
3 or 4 Hour - when it will be a very nice Cheese -

95
Walnut Catchup - Mrs. Downer.
Take 100 of the largest Walnuts when you can
run a Pin through them, cut them in thin slices,
put to their a 1/4 ℔ of Chalottes, cut thro' the
middle, X then put to them half a pound of salt,
and a quart of the best vinegar, let them
stand a Week in a Earthen Pan, stirring 
them 3 times a day, then put them into a
flannel Bag and press them, after they 
are pressed let the liquor run thro' a Jelly
bag, then put a 1/4 ℔ anchovies; x some nutmegs
sliced, cloves, mace, and whole Jamaica pepper,
boil all these togr. and take off the Scum
as it rises, when cold, bottle it for use, 
but not cork it under 3 or 4 days - proportion 
the Spice to your liknig -
To stew Red Cabbage, Miss Horsley
Slice your cabbage thin and put them in
a Stew pan, strew a little salt over them,
and to 1/2 a cabbage, put a Tea cupful of
Vinegar, let it stew three hours close
N.B. The Walnuts 
and the Chalottes 
should be put into 
a Mortar and beat 
fine before the other 
ingredients are put  
to them -
X
NB a Quarter of 
an ounce of Each 
of these Spices

96
covered, when done, put in a small piece of butter,
and some pepper, the above is a very nice dish,
with some Sausages fryed and put on the top.
To make [crossed out] Chicken Panada -
Take a Fowle and boil it in as little water 
as you can, then skin it and pick it from the
Bones, break them and put them into the liquor
with a little mace and salt, simmer it together
some time, beat the chicken in a mortar as
fine as possible, then add the liquor to make 
it of a proper thickness, be careful it does not 
turn - some people only put the white of the 
fowl, but if a young one, you may put all.
To make Whitchurch Biscuits -
3 1/2 ℔ fine flour, 1/2 ℔ fine powder sugar,
1/2 ℔ butter 1/2 pint of yeast 1/2 oz. carraway
Seeds, mix the Sugar and Seeds in the flower
very well, put a little warm milk to your 
Yeast and mix it together, then strain it into
the flower, and let it lie til it is well risen,

97
about a quart of milk will wet it, melt your
butter in the rest of the Milk and wet your 
Biscuits, let it lie rising and when it is well
risen, roll them out in their Cakes, this quantity
will make 4 dozen, you must prick them well
and bake them on Tins, your Oven must be
well soked, but not scorching, about ten 
minutes bakes them - It must be new 
small beer Yeast.
Rhenish Cream or Jaune Mange.}
Mrs. Maule}
Boil 1/2 an ounce Isinglass in 1/2 pint of water,
and strain it off, soak the Peel of a Lemon in 
half a Pint of Rhenish or any other tart weak
white wine, sweetened very well with fine sugar,
4 yolks of Eggs, beat well and the Juice of one 
Lemon - Set it on the fire the next day and 
strain it thro' a fine Sieve into your moulds.
Lemon Puddings - Mrs. Maule -
Take the Crumble of a Penny Loaf, grated very,
fine, pour on it half a Pint of boiling milk,

98
let it stand to cool, then put in the rind of two 
Lemons grated, a /4lb fresh butter melted,
3 Eggs, and sugar to your taste, butter up
Cups and bake them half an hour, when 
done, pour wine sauce over them.
NB
NB.
1/4 lb of Sugar
for the Pudding 
is sufficient.
Bouilli ala francoise - Mrs. Myers.
10 ℔ briskett of very nice Beef cut square,
before it is put on the fire, put the frying pan
on only with a Lump of butter, let it melt, 
then put in the beef, and let it brown, all 
over, before you put in some Carrots, Turnips, 
and Onions heads of Celery, whole pepper,
salt, allspice, and cloves, some Thyme and 
a Quart of boiling water; as the water
boils away, you are to add more, now and
then, particularly if you wish to have a good
deal of Soup, if not, you add less water, & 
then the gravy is rich, it must stew 6 hours
at least, then strain the gravy, clear off all
the Ingredients, you must boil some Carrots,
cut thin, some Turnips cut round, heads of 
celery and a few small Onions, and when the
Beef is dished up, you mix those Ingredients

99
with the gravy and put a few on the beef to
ornament it, the rest in the Dish.
To make Merveilles
2 ℔ of flour, 12 Eggs, 1 ℔ of butter, 1/2 ℔
Lisbon Sugar; the whole well kneaded
together, without any water, then leave it 
for an hour and half or two hours by the 
fire, to ride, then roll it out the size of 
a Saucer and cut it in Barrs, when take
it up alternately with your fingers and 
throw it in a Quantity of boiling Lard.
Mr. Birch's Receipt for Anchovy Toast.
Take 12 large anchovies boned and washed 
clean and pounded fine in a marble mortar 
with the Yolks of two Eggs boiled hard and 
1/4 ℔ fresh butter and a little ground pepper
beat very fine and spread on french bread 
or small Biscuits -
NB This is the proper Quantity for one dish.

100
To pickle Pork -
Take 1/4 ℔ salt petre, 1 ℔ coarse sugar 
and about two quarts of common salt -
mix these all well together - Cut the pieces
to the size of the Tub and rub each piece
well with the above mixture, fill all the 
crevices up with common salt. I generally
add my ham pickle when my hams are taken 
out, if you do not do that, and the salt does 
not disolve in 5 or 6 weeks, make a gallon
of common brine, and add to it when cold.
The size Pigs we have, take 3 Gallons
of salt - a large hog will take 4 Gallons.
To make starch of Pottatoes
Take the pottatoes & peal them very
thin, Grate them into water in a 
large pan to prevent their discolouring.
Wash them very well
in several waters straining them
each time thro' a Seive, what 
falls to the bottom of the pan 
is for use, what remains in 
the Seive are dregs and may be 

101 
thrown away. After doing this
and you will find thereby the
pottatoes bleached, you must
let it lay a night or day in a 
good deal of clean water. It will 
settle all at the bottom of the 
pan so as to pour it off with
ease, and you will find it in ye-
same state, as starch when firm 
moisten with water, from this 
state you may dry it when 
done in large quantities at a 
cheap season of the year, but
for present use, you may immediately 
mix at first more 
cold water, as in making starch 
and then pour boiling water
into it, as quick & in as large
quantities at a time as possible
otherwise it gets lumpy, Stirring
it all the time.
The best means from experience
to do this is, to pour the water
when boiling out of the the Kettle
into a jug by which it runs

102
runs faster - Two people must
be employed in this - The quantity
of water to put for each time
will be regulated by the matter, 
as in other cases according to 
the stiffness required for the 
linen, & the thickness of its
Appearance. Care must 
be taken in doing it, and it
makes the most beautiful 
starch with the addition of a 
little powder blue when making
To make [Walnut Katchup] 
Ginger Wine - Mr. Reeves
Take 10 Gallons of water, 12 ℔ of lamp 
sugar, the white of 10 Eggs well beaten &
mixed - boil them all together, and scum
it well - when the Scum is all off, put 1/2 ℔
of white ginger bruised - Let it boil for a 
quarter of an hour; then pour it on the rind
of 10 Lemons; the rind shod. be cut as thin

103
as possible - When cold put it into a Vessell - add
1/2 oz. of Isinglass, the 10 lemons having first
taken off the white coats + sliced them thin and
taken out the pips / and then two spoonsful of 
Yeast - After this stop the Vessel down the 
next day - the liquor may be bottled in ten 
days or a fortnight and will be fit for drinking
in 10 days after the bottling - The Corks must
be wired down - The rind of lemons cut
small must also be put into the Vessel
Milk Punch - Mrs. Dea.
Take two dozen Lemons, pare them as thin as
possible, steep the peel in one gallon of the best
brandy 12 hours, put the juice of the two doz.
Lemons or 2 ℔ of fine sugar well pounded;
let that stand the same time; then take 6 quarts 
of spring water and put all the other ingredients 
to it in a large Jarr; then boil 3 pint of milk
pour it on boiling hot; let it stand 24 hours, 
then run it 2 or 3 times thro' a double damask 
napkin til quite clear into pint bottles - It 
must be well corked and kept in a cool place.
- In 6 weeks it will be ready for use - March
is the best month to [keep] make it in -

104
To pot Shrimps - Mrs. Hardy.
To a quart of picked shrimps, put 2 oz. fresh
butter and stew them over a moderate fire
stirring them about - add to them while on 
the fire 12 white pepper corns & two blades of 
mace beat very fine and a very little salt -
- Let them stew a qr. of an hour, when done 
put them down close in pots or cups, when 
cold pour over them clarified butter -
Mr. Benyons Rect. for making a durable
wash for walls & other Buildings
Mrs. May
Best slacked lime 2 ℔ - of best sand you
can get 4 ℔  - the sand before used must be
very well washed from earth  &c and dried by 
a fire and it must be sifted thro' a fine
Sieve - The sand and lime to be mixed 
with a sufficient quantity of lime water x, til 
it is of a consistence to lay on the Wall with
a brush - If any moss on the Buildings, to
be scraped off - To give the Wash a stone 
colour, Umber and Ivory black are used accordg.
to the colour wanted; more or less may be
put in - 

105
To make the Lime water - x
To every gallon of water 1 ℔ of the best & hottest
Lime, the surest way is to burn the lime over again
in your own Oven, if you do not use it hot from
the Kiln; put the water in any quantity into a tub
a cask and the lime into a fine wire Sieve, dip
the Sieve repeatedly into the water, til all the
fine part of the lime is passed into the water &
only the stony matter is left; let this water
stand til it is clear, it is then fit for use.
- Tap the Vessel above the top of the settled
lime, that the water may be drawn clear.
For a Person who may happen to swallow
a wasp - Mrs. May.
Mix honey oil and vinegar very well Vgr.
and let the Patient swallow a large spoonfull
of this mixture often - this remedy cured 
a man who was speechless and black in the 
face -

106
Small white Rolls - Mrs. May - 
1/2 Gallon finest white flour 1/4 pint yeast run
thro' a Sieve with a little bran 1/2 a large spoonfull
of fine white lump sugar powdered, mixed
with a proper quantity of new milk to form it 
into dough - Let it remain covered before the fire
for two hours, then make it into small loaves, 
wash them with a little milk when you put them 
into the Oven and when you draw them out hot.
Bake them 1/4 hour or 20 minutes according to 
the degree of heat in your oven. 
To make an Omelet- Mrs. May.
Take 8 Eggs as much parsley chopt fine as
will lay on a Crown, as much Sives, beat them
together with a little salt, take 2 oz. butter,
melt it and burn it brown, put your ommelit 
into it, stir it while frying to prevent it sticking 
to the Pan and it must be only fried on one 
side-
To salt a brisket of beef to oat cold. Mrs. May
Take 10 or 12 ℔ of the middle part of a brisket

107
or Round of beef and let it hang 2 or 3 days, then 
salt it with equal quantities of bay salt and salt
petre, from 5 to 10 days, as you judge best -
- When to be drest, sew the beef quite close
in a cloth, and let it simmer gently but not
boil for 8 or 9 hours over a slow fire or stove.
when taken out of the pot, place 2 Sticks across
it, and let the beef in the cloth stand over the
steam turning each side to it for 1/2 an hour,
this makes it tender & it shod. remain in the
Cloth all night, it will keep good a fortnight
and sliced thin and broiled and served up with 
Greens & Roots is excellent -
Fricandeau of Veal. Mrs. May.
Cut two handsome pieces of veal out of the tender
part of the fillet and lard them neatly, x then 
lay them in a Stew pan with a bunch of green
onions and parsley (you may add mushrooms)
then put a little water or broth and let it stew
gently, til you find it a fine brown, then turn
it and let it remain sometime longer on the 
larded side, til it is done.
NB take care the Starry is a light reddish Color not dark
like Beef.
x Fry it very 
carefully of a 
light Brown
not to spoil
the Larding &

108
To make solid Custard - Mrs. May -
Set a quart of good cream over a slow fire til it
boils, beat the yolks of 8 eggs with some sugar,
blanch some sweet and very few bitter almonds
beat them in a mortar, take a little cream
out and mix the ingredient with it, set it all
on the fire and stir it one way til it boils, 
have ready as much isinglass boiled in a little 
water as you think will stiffen it, put it to 
the custard and keep stirring it in a large
bason til cold, dip your mould in cold water
before you put it in, set it in a cold place
til wanted then turn it out.
Mr. Fairman of Millers house Lynsted
Kent's accot. of rebarking in a summary
way Trees that have been pealed by
Sheep in the Winter Season. Mrs. May.
In the severity of the Spring 1794 some fatted
Sheep were turned into a valuable Orchard of
about 20 yrs. growth and they in a short time 
actually stripped the bark from several of
the Trees entirely round the bodies, leaving the
wood bear for at least 16 inches - I was so
much hurt by the accident as to determine to

109
do something for the preservation of the trees and 
save them if possible, - The first step wch- I 
took was to take off the arms from several of
the Trees with were most injured, and from the 
largest of those arms I flawed off slips of rind
of about 2 or 3 inches in width and placed
4 or 5 of them perpendicularly round the naked
part of the body; but I shod. observv that I 
first cut away all the Rind that was bitten, 
and then raised the rind up top and bottom, 
and put the ends of the slips under, that the 
sap might circulate, and afterwards bound them
extremely tight with Rope Yarn; I then applied
a composition of loam and cow dung with
a little drift sand, over with I tied some old
sacking which was the whole of the process.
- The experiment being made in the Spring of 
1794 a minute inspection at this time [to] must
determine the fate of it, and permit me to 
assure you it has succeeded far beyond my 
expectation - The Slips adhere as close and
are as full of sap as the rind of my other
trees - They are now in their full blossom
strong and vigorous apparently as if they had
received no injury - But I must observe that 
were I to make the experiment again I cod.
do it more dexterously and I must mention 

110
an Error I was guilty of in my hast by placing souce
of the steps the wrong way upwards, consequently 
the sap cod. not circulate.
A Cream Cheese - Mrs. May
Wet a napkin and then fold it four times double
and put it into a deep saucer, then pile it with 
very thick cream and cover it with the napkin
double four times change it into a dry cloth in
3 hours and in ten hours it will be fit to eat.
Lomb de Porco. Mrs. May.
Take a Loin of Pork, bone and skin it, steep it 
in 2/3 ds. Wine & one of Vinegar, put in 2 heads
of garlic, a few cloves, some whole pepper &
a few bay leaves, season it with salt to your
fast, soak the pork in this liquor two days &
half, bake it in part of the liquor, skim off
the fat and squeeze in the Juice of a seville
Orange and one Lemon.
Maria Grandes manner of dressing
Lombs de Porco - Mrs. May 
Take a Loin of pork [bone and skin it] as is

111 
usual for roasting, let it remain one day, then put 
it into a Pan with 2/3 ds- white wine 1/3 d vinegar
two heads of garlic bruised, some whole pepper
and a few bay leaves - after soaking thus 3 or 4 
days turning it now and then, you may either
bake it or roast it -
Soap Suds for the use of the Kitchen
Garden -  Mr. May -
Wall Trees - open the earth round the Stem
about round it, even to the set off of the Root, 
give each tree a watering of the Seeds, once a 
fortnight or oftener - it is a fine manure - by 
being confined in the hole about the Stem of the 
Tree it will soak into the ground by the Roots
and by degrees be carried to the extremities -
- If you have any cankered trees, put some chalk
into the hole and fill it with the Seedes; in genl.
will cure the Canker in apple and pear-trees.
- If your Wall Trees are subject to blight the 
leaves to curl, fill the hole with the green husks
of the Walnut and pour the Seeds upon them -
- Observe not to waste yr. Seeds by pouring it to 
the surface, it will not help yr. Trees, but it 
will be lost before it can get to the extremity

112
of the Roots -
Standard Trees - Dig the hole round the Stem 
as deep as you can, Trees suffer much by having
the Sod and wet ground remaining abt. the bark
in the Winter -
White fish Sauce - Mrs. Newberry
Half a pint of white wine (not sweet) and  
3 anchovies, some horseraddish, Winter
savory and a little Mace, boil it til reduced
to a 1/4 pint, strain it off and thicken it
with 1/2 ℔ butter 6 spoonsful of cream and
a little lemon Juice -
Turnip Soup - Mr. Newberry
12 good sized turnips, 2 or 3 white Onions
two heads of celery all sliced thin, a small 
piece of lean bacon a few white peppercorns
and the Crumb of a french Roll; put these
into 3 quarts of water, boil it gently til
quite soft, skim it and bruise the turnips
then rub it thro' a cloth or Sieve, have ready 
boiled 18 round cut turnips add them with a

113 
a pint of cream, the top of a french Roll and a 
little salt, let it boil once before it is sent in, 
the stock will keep two days, adding the 
cream when used -
A Buxton Pudding - Mrs. May.
A pint of new milk, two large spoonfuls of 
flour, mix it very smooth, let it boil til 
it becomes thick, pour it out and when almost 
cold, stir in 3 oz. of butter 6 oz. sugar
6 Eggs and the peel of a Lemon grated -
- It must be baking 3/4 of an hour. 
To preserve Crabbs. Siberian
Dip them in boiling water to raise the Skin
which must be carefully taken off, put them on
a Sieve; as you do them, make a good syrup
of refined sugar in which a great deal of 
lemon peel and ginger, give them a gentle
boil in it for 5 minutes, take them carefully
out and put them into pots or glasses, boil and 
skim your syrup well, pare the Lemon peel 
very thin and cut them in long thin bits abt.
3 inches long, the ginger must be well boiled

114 
in water first before it is put into the Syrup and 
the outside scraped off, boil them together til
your Syrup looks clear, then pour it over them
hot, when cold, put brandy paper over them
and tie them down close -
The way our elder wine was made in 
September 1797 -
One bushel of burys when picked to 9 gallons
of water, put then into the water to soak for
a week, then boil them 20 minutes and squeeze
them as hot as you can into a tub, then take 
the liquor and boil it 20 minutes with the 
follg. ingredient 3 1/2 ℔ sugar, 2 ℔ ginger
and 2 ℔ of Allspice; then strain it off into 
a tub, and when near cold put a toast with 
yeast into it - let it stand about a couple 
of days and then barrel it - leave the bung
out til it has done working, or it will burst 
the Cask - NB It works more or less
according to the weather - We had 2 bushels
of Berries before they were picked.
Lemonade - Mrs. Newberry
24 lemons peeled and squeezed, the Juice

115
to lie on the peel, all night, in the morning
put to it 2 ℔ of sugar, a quart of white
wine, 3 qts. of boiling water, when they 
are well mixed, put to it a qt. of boiling 
milk and strain it thro' a Jelly bag until
it is quite fine.
To make an Almond or Sponge Cake
Mrs. Cook.
Take the yolks of 18 Eggs and the whites of 
8 of them beat separately 1/2 ℔ sugar pounded 
very fine and the peel of 2 Lemons grated, put
the sugar to the yolks while beating by a spoonfull
at a time, which must be for one hour,
then add 4 oz. sweet almonds & 3oz. of bitter 
finely powdered with orange flower or Rosewater
to keep them from being oily, then have ready 
1 ℔ of fine flower, add this to the Eggs, by
a spoonful at a time along with the whites,
which must be beat to a froth and put in by 
degrees along with the flower by leaving out
the Almonds it is the right sponge Cake.

116
Boiled ground Rice Pudding - Mrs. Maule.
Mix 3 table Spoonsful of ground Rice in a 
pint of new milk, set it over the fire til 
thickened (with about four laurel leaves) then
stir in a piece of fresh butter and a little
sugar and nutmeg, when cool add 4 Eggs
leaving out two whites, butter the bason or 
Cups and boil it 3/4 of an hour -
NB Boil the Pudding above one 
hour -
Rose Pomatum - Mr. Trebeck.
Take 3 or 6 ℔ of the best Lard, put it into 
a deep Pan and stir in a large handful of
Salt, then as many Rose leaves as you can 
get in working them well into the Lard,
cover it close until the next day, then do 
the same only omitting the salt and this you
must repeat for ten days, putting in as many 
Roses as you can get, taking care in picking 
the leaves not to lose any of the yellow farina,
- Put your Pomatum into a Jarr that will 
stand in a Kettle of Water, set it on the fire

117
and let it simmer for 3 hours, then squeeze it 
while it is warm, thro' a course cloth into a 
wide Pan, when cold, take off the Cake of pomatum
and throw away the liquor, this must 
be repeated every day til no liquor runs from 
it; after the first time a bit of gauze is best 
to squeeze it thro', put it into small Pots & 
keep it 3 months before you use it; mix in
a few white Roses, which will color it a 
pale yellow -
For Thrush in horses - John [May] Fray.
Take 1 ℔ honey, put it into an earthen Pipkin
and let it simmer but not boil - while on 
the fire stir in by degrees half a pound of 
Verdigrease (powdered) and 1/2 oz. bole armoniac -
It must be kept in a Pot with 
a bladder over it, and when a little is 
taken out for use, if too thick put a little 
Vinegar or Verjuice to it - You must be
very careful in stirring in the Verdigrease
not to let it fly to your face or Eyes -

118
To clean Mahogany - Mrs. Lecras -
Take 2d. worth of alkenet Root and 1/2 pint of 
Linseed oil unboiled, steep it all night in a
Pan, Wash your tables well with hot Vinegar
when dry rub a little of the mixture over them,
let it dry on for a few minutes, then take a
clean dry cloth (linnen) and rub them well, 
however the learned are of opinion if the composition 
lays on two or three hours it is better
before you rub them - this shod. be done at 
least once in a fortnight for the first year
but rubbed with a clean dry linnen cloth every
day, and the tables never to be kept covered
as is often done with a green cloth - The 
mixture is better to be kept in a bottle
with a Cork to prevent the dust.
To destroy Rats and Mice - Mr. Greenland
1 ℔ of flour} 
3oz of treacle} 
6 drops of oil of carraways} 
1 ℔ of bread crumbled} 
8 figs of nux vomica}
which is poison -} Mix all these 
together in a
bowl -

119
20 drops oil of Rhodium} 
7 grains of musk} Mix these in a
Phial - 
1/2 oz. of oil of anniseed} 
Have a box made 4 feet long and 9 inches
square if for Rats, or 2 feet long and 4 inches
square if for mice - of the squares shod.
open as a lid and fasten securely with hooks -
- In the middle of the Box shod. be nailed
two pieces of board one inch high for the
small and two inches for the large box and
about 4 inches in the one and 7 in the other
distant from each other: In the space between
these two pieces of board, put as much as it will
hold of [or] the first mixture and fill it from time 
to time. With a feather take of the 2 d. mixture
and rub the inside of the box and the hole at
each end of it - This last mixture will draw
all kinds of vermin to it & if the boxes are 
properly made & secured, they may be set in any 
Outhouses or Hedges for Rats Mice &c The hole
at each end of the Box shod. be in proportion
to the Animal that is to pass thro' it to the 
poison - Several of them shod. be prepared
if much troubled with Vermin.

120 
For a Cow that cannot clean 
One ounce of turmerick, half an ounce of liquorice 
powder, half an ounce of anniseed, 6 
spoonsful of honey, 6 eggs, 3 pintes of milk, 
heat it hot, put it in the seeds, gives it the Cow
blood warm; save the eggs shells, break them in 
your hand and make her eat them; let her first
fest all the night before and two hours after
NB This Drink may be given two or 
three times if necessary to strengthen her -
- but if the Cow had cleansed, the Eggshells
must be omitted -
To [bake] Pears or stew them -
[Boil the pears in spring water with the 
rhines on, then put them in cold water for 
5 minutes, boil your sugar in Spring water
with some cochineal and lemon juice and a 
little white wine. The Pears must be
peeled before they are put in the syrrup -]
To preserve Quinces in quarters
Pare your quinces thin and cut them in quarters

121
taking out the Core, put them into your preserving
Pan with plenty of water, laying the 
Rinds and cores on the top, let them simmer
very gently until they are very tender, then take
them out of the water very carefully and cover
them with a cloth to keep in the steam; when
quits cold weigh them and to every pound of 
Quinces put 1 ℔ of sugar - Make a syrup
of your sugar allowing 1/4 pint of water to 
ever ℔ of sugar - scum your syrup well and
then put in your quinces, let them simmer
gently in this syrop til you think them done
- If your Quinces are large, they will take 
3 or 4 hours simmering in the water and
from 20 minutes to half an hour in tho -
syrop - Remember always to keep them covered
both in the water and in the syrop or
they will lose their colour -
NB They will stain the Cloth they are
put into -
Rasberry Jam.
Take a quart of Rasberries and 1/2 pint of
currant juice, bruise the Rasberries in the juice
and then to every pint, put a pound of sugar; take
care to skim it well, & let it boil about 20 Minutes.

122
Apricot Jam
Take 1 ℔ of sugar, break it, and put it into 
your preserving pan with 3 table spoonsful of 
water; when it is disolved let it simmer &
skim it clean; then take 1 1/2 of apricots peeled 
and stoned; cut them in thin slices and put 
them into your syrop; skim them and simmer
them til they appear clear.
Currant Jelly
An equal quantity of currants and sugar; 
Let the juice run clear after it is boiled
and skimmed and the rest makes the [same] jam.
To preserve Oranges whole
Grate your Oranges just to take off the outside Rind, put them in
Water for 2 days changing it each day then put them on the fire 
[crossed out] in water and simmer
them gently til they feel soft and look plump, 
then take them out and carefully cut a small
piece out of the Stem end and with a silver
knife or end of a tea spoon take out carefully
all the kernels but so as not to divide the 
quarters, then [crossed out] weigh [crossed out] your Oranges and
to 5 ℔s of Oranges put about 6 ℔s of fine Sugar - Make
your Syrup putting rather more than 5 Pints of Water to 

123
6 ℔s of Sugar  
[crossed out]
[crossed out]
scum it clean then put in your 5 ℔ of
Oranges and let them boil very quick til
the Oranges appear in every part transparent -
To stew Pears Wood
Boil the Pears gently in spring water with
the rinds on, then put them in cold Water
for 5 minutes - boil your sugar in spring
water with some cochineal Lemon Juice and 
a little white Wine - The Pears must be
peeled before they are put in the Syrup -
To make a Fricadelle Miss Hoissard
Take some Veal cleared from fat and skins
and pound it well in the Mortar, then take 
some high dried Ham of a red colour or lean
of bacon or Tongue and pound that likewise,
add to this an Anchovie or more (according to 

124
the quantity of meat) chopt up small, some 
sweet herbs dried and crumbled fine with seasonning 
pretty high and the smallest bit of 
garlic pounded - Mix this well together & 
with the Yolk of an Egg make it up into an 
oval shape so as to Cook well in the dish,
fry it brown and afterwards stir it - serve
it up with a fine red gravy of a good consistency -
Ramakins 
Beat a quarter of a pound of Glocester Cheese, the
same of Cheshire cheese, then put to it two Ounces
of Butter, half the crumb of a penny Loaf soaked
in Cream - four Eggs but one white put it 
into patty pans, or paper, bake it a Quarter
of an Hour in a moderate Oven. -
Scotch Marmalade
Take your Oranges and lightly grate off the 
outside Rind, that they may not be too bitter. -

125
then take off the Rinds in as large peices as you 
can, put them [on the] in water & boil them till they
are tender - and when done cut them into very thin
slices. While the Rinds are boiling take the 
insides of the Oranges and with a silver knife
or spoon separate the pulp from the Skins and 
Kernels, put the Skins into a Bason & pour
boiling water on them, but throw the Kernels
away. When the skins are soaked strain them 
from the Water and mix the pulp and the 
sliced Rinds altogether - to every pound a pound
of sugar. put your sugar into your preserving
Pan and as much of the water the skins have 
been soaked in as to make a sirop - boil it &
scum it clean - then put in all your Oranges
and when it boils let it do so for about twenty
minutes as fast as it can - about one Dozen
Seville Oranges make a good quantity and 
generaly take about four pounds of Sugar according
to their size - to 4 ℔ of Sugar a put A pint of Water.

126 
Pascoe
Tomato Catchup 
Two Dozen of ripe Tomatos slice them into an
Earthen pot, and put to them a small handfull of 
salt, let them stand three or four Days, rub 
them well together, then rub them with the back
of a wooden spoon through a wide hair sieve
till all the juice and pulp is gone through
smooth and only the skins and seeds remain -
Boil it up with a little mace cloves allspice
ginger and whole White Peper about an Ounce
in the whole - put more whole Pepper than the 
rest. let it boil near an Hour then bottle it
and Cork it down .
To make New Milk Custards. Mrs. Maule
Take a pint of new milk & the yolk of 5 Eggs
well beaten & sugar to your taste simmer them
well over the fire & when done stir in a peice of 
fresh butter about the size of a nutmeg, then pour
it into a bason boiling hot on some Laurel Leaves 
put it afterwards, into your Cups.
NB 
Laurell leaves
should never 
be boiled in
Custards as
it often hems
them. - 

127
To pickle Oysters
Wash them three times in their own Liquor
straining it each time. then put them over the
Fire to simmer very gently covered taking care
to scum them very clean - let them simmer
till done enough but not to be hard, then take 
the Oysters out carefully into a clean cloth, and
keep them wraped up which preserves their
Color and makes them tender. - put into 
the Liquor some white peper, mace & three
or four Bay Leaves - let it simmer covered till
it has a fine flavour - then add Vinegar to your
Palate but not to be very acid. and when done
put it into your Jar, when cold put in your
Oysters. - The Liquor should be kept covered
till cold as much of the Fine flavour evaporates
by Steam - 
NB sometimes the London Oysters are very fresh 
in that case a very small quantity of Salt put 
into the Liquor while doing, improves them. - 

128 
To make a Green Pea Soup
Take two or three Cabbage Lettuce a Handfull of 
Parsley & four Onions, a Handfull of Sorrel, and as 
much pursclane fit (if you can get it) cut it all
small and put them together in a Stew pan with
a quarter of a pound of Butter, fry them stiring
them about a quarter of an Hour - then add
warm Water or their Broth - a Quart of three
Pint of Peas shelled, a little peper and Salt.
Stew them slowly altogether two Hours - add
While stewing two or three Crush of Bed trusted. -
To Stew Cabbage 
Take your Cabbage and give them a very slight
scald - then cut them in pretty large slices the 
crop way least they get into a mash. Chop up 
a good deal of Parsley about one third as much as 
the cabbage, and a little herbs of other kinds, with 
Pepper and salt - Stew these altogether in some
gravy but not rich -

129
Mrs Dewdrey 
To make Elder Wine
Let your Elder Berrys be thoroughly ripe, strip 
them from the stock, to one gallon of Berrys, put 
two gallon of Water - put or all Cold over the
Fire boil them half an Hour - then strain it
thro' a Cloth and squeeze the Berrys as tight
as you can - To every gallon put three pounds of
the coarsest sugar you can get - then boil & scum
it well - to a nine gallon Cask put a Sugar & allspice
a quarter of a pound each. boil them about a Quarter
of an Hour. x then strain it into the Cask so as to 
keep out the spice - then bruise the Ginger and put
that and he allspice in a muslin Bag & hang it
in the Bung hole. But do not stop it down till done hissing
NB about two Quarts of Sloes or Damsons boiled with
the Berrys - is a great improvement - Sloes are best.
This is to be worked with a Yeast Toast.
x then drain it 
into a Tub
spread a toast
with yeast &
put into it
next Morning.
Let it work
two or three
Days. [then]
To make White Wine Whey expeditiously.
Take a Tea cup of White Wine, and one of Milk, a little 
sugar; when it has Stood a few minutes, pour about a 
Pint of boiling Water, & stirr it immediately, and the
Curd will quite hard, & fit to take off. -

130 
Potted Cheese 
Beat three pound of the best Cheshire Cheese in a
Mortar with half a pound of the best butter. a 
large glass of Sack or other White Wine, near half
an Ounce of mace beaten, and sifted mix it well
pot it and pour over it clarifyed butter.
Italian Cheese Mrs. C Cooke
Put a Pint of Cream into a large Bowl with the 
Peal of one Lemon grated and the Juice of tour, 
half a pound of sugar pounded, and a quarter
of a Pint of sweat Wine; then with a Whisk 
turn it round untill you find it begins to 
thicken. then take a peice of muslin with it
before you put your Cheese into it, or it will
be apt to stick to the Muslin - tye it up
as you would a pudding, put it in a sieve
to drain when you think the whey is sufficiently 
nor often it, put it in your shapes with the 
muslin about it.
NB Anequin
Sugar Plumbs
Strewd over 
looks very 
Pretty.

131
Hunting Beef. Mr C Cooke.
To a Brisket of Beef of twenty pounds - a pound of
Salt, a Quarter of a pound of Salt petre, one ounce
of cloves and half an ounce of allspice, pound them 
well together quite fine, rub the Beef over with 
these ingredients and turn it every Day for twelve
Days, then tye it round very tight with a Tape
and put it in a pan that just fits it, and 
strew it over with two pounds of Beef suet
shred very fine, send it to the Oven to be baked 
moderately for five or six Hours & scrape all
the fat off before it is quite cold.
NB A Paste over the Top of the Pan to keep the Steam
in is a good way.
To make Lemon Cakes Mrs. Holford
To half a pound of Flour add two ounces of Sugar and
the Rind of one Lemon grated two ounces of Butter, mix
them up with a little Water and roll them out thin into
whole shape you please & bake them in a slow Oven -

132
Mr. Maule
Green Sweetmeats
The best way of Greening all sweetmeats or Pickles
is to steep the Fruit in salt and Water within the
heat of the Fire, till they are very yellow - then 
put them into a brass pan with cabbage leave and 
hang them over the Fire on a high Crowe, to be kept 
scalding hot but not to boil. - When they are of
a fine Green put them in cold Water changing it
every Day for four or five Days till you are sure 
the Salt is all out, then drain them from the
water entirely. And have ready a good Sirup
of fine Sugar with a good deal of whole Ginger
and Lemon peel boiled in it and when Cold pour
it over the Cucumbers, in two Days boil the 
Sirup again do it six or sever times over till
the sirup is very good and tastes high of the 
Ginger and Lemon peel which must remain 
with the sweetmeats in the Pot.
NB Do not use the first Sirup if it should be

133
at all Salt - You may do Girkens, melons sliced
french Beans and Raddish Pods are very pretty
done at the time they are fit for Pickling and 
Crepe when it has run to seed looks pretty for
garnish. - The cabbage leaves must be green and 
dry and wiped very clean - Then put some at the 
bottom of the brass pan and put a layer of
Cucumber and a layer of Leaves til all are put 
and then cover them well at Top with Leaves - also
peices of Cucumber scraping away all the seeds -
Carrot Soup
Take a Shin of Beef to three quarts of Water, with 
all sorts of vegetables and whole Pepper and make 
a strong soup - stew eight large Carrots in the 
soup, when done take them out and pound them 
in a mortar then strain off your soup (which 
should be made the Day before) thro' a course sieve
and mix your carrots and soup together, as must 
as you want for present use - Let it be the
thickness of Pea Soup seasoned with the Kayan Pepper
and Salt to your Taste. -

134 
Mrs Horton
To make a Small Omelet 
Fix Eggs a good deal of Parsley some Thyme, sweet
Herbs, Winter savors a small piece of Onion or Shalot,
chop them up with the Eggs and some Pepper and 
Salt - It will take about five minutes to do in an
Omelet Pan over the Fire, It is not to be turned
hold the Pan before the Fire to Brown & rise up.
Veal or very light Colored Beef gravy with a
little Butter and Herbs mixed should be put into 
the Dish when you send the Omlet to Table. -
Welch Beef.
Take a fat round of Beef two ounces of Salt petre
pounded fine, rub it well into the Beef, let it stand
four Hours, then season it with Pepper, salt and a
little Allspice let it stand fourteen Days in Pickle
turning it once or twice in that time, wash it well with 
it own Liquor, then put it into a Pot to Bake with
a good quantity of Beef Suet at the Top and bottom
Covered with a thick coarse paste to keep it moist -
It will take eight Hour baking when it comes out

135
of the Oven pour the gravy from it - let it stand till it
is cold. - It will keep good three months. -
A Soup Santè 
Take a Knuckle of Veal and put it into a Pot of Water 
and set it over the Fire, when it boils scum it very 
clean, then out into it some Thyme and Parsley hid up
in a bunch, with some carrots, Parsnips Turnips
Onions and some salt, let it boil gently, while that 
is boiling, cut about three pounds of lean Beef into 
thin slices, and lay them in a Stew Pan with some
peices of Ham, and set it over a slow Fire. When you 
see it begins to stick to the Pan and is of a fine Brown
take half a Dozen Ladles full of the Veal Broth and put
into it - stir it about with a spoon till you have got
off all the Brown from the stew Pan, then throw it
into the Broth Pot & let it boil two or three Hours and
strain it off in the mean time have ready some Lettuce
Endive cellery Leeks & Charvel, all cut small, & put as 
much gravy to it, as you think will make Soup enough
(when you can get them throw in two or three Hands full
of green Peas) let all boil together for half an Hour or
till you find the Herbs tender. -

136
Fairy Butter
Take an Ounce of Sweet Almonds blanched and beat
very fine with a little Orange Flower Water, when 
Done take it out of the [Water] Mortar and beat the 
Yolks of four hard Eggs with two Ounces of Butter
if in the Winter, but only one ounce in the summer
Sweeten it to your taste, put in a spoon full of
mountain Wine then mix all well together & pass 
it through a strainer upon some maccarrons or
Ratafies or both, soaked in a little White Wine -
Spanish Puffs
Take a Pint of Milk, and the peel of two Lemons, cut 
thin, a Quarter of a Pound of Butter, & some Cinnamon
reduce it till it comes to half a Pint, then stir in 
half a pound of Flour over a slow Fire, add two whole
Eggs, and five or six yolks of others, let it stand till
cold, then Scoop it with a Spoon about the size of
a nutmeg, and fry it in Lard of a light Brown - 
Grate some Sugar over them, they must be quite hot
when Eaten. -

137
Bullocks Head Pye. 
Take a Bullocks Head when cleaned put it into a close
stew Pan or Earthen - boil it or bake it in a sufficient 
quantity of Water, mix with it spice and Herbs, let it stew
till tender, then take the meat out, and let the Bones 
stew over again in the same Liquor till the Broth is 
strong and Rich - strain & keep it well scumed - You 
must afterwards cut the meat in large peices
separating all the fat from it, give it another boil 
in the gravy, adding more pounded spice according
to your fancy, with a little onion garlick, let 
it simmer keeping it skimmed carefully from all
the fat, you may put it into a Mould or Pye case
laying is close together with a mixture of sheep's tongues
pour the gravy over which will stiffen into strong
Jelly. - Send it to table either as an Aspice or Pye
make what Addition you please of ingredients
particularly Palates or Sweet breads. -

138 
For a Cough.
Take a Tea Cup full of Linseed- two penny worth of
stick Liquorice, Quarter pound of Sun Raisins. put them
together into two Quarts of soft Water, & let it simmer
over a slow Fire 'till reduced into one Quart. - then add
to it a Quarter pound of Brown Sugar Candy pounded, a 
Table spoon full of old Rum and a Table Spoon full of
the best White Wine Vinegar or Lemon Juice. -
The Rum & Vinegar are best to be added to that
Quantity you are immediately going to take from if put
into the whole it is apt in a little time to prow flat -
Drunk half a Pint going to Bed and take a little
when ever the Cough is troublesome
NB This Recipe has been known to cure Colds which [have]
have almost terminated in Consumptions -
For a Greasy Heel.
Hogs Lard one pound, Common Turpentine half a Pound
Yellow Rosin half a pound, Allom two Pounds, melt the 
Lard & Turpentine; Beat the Rosin & Allom into fine
Powder, sift & stir them into the Lard & Turpentine
when taken from the Fire & are almost cold and keep 
them stirring untill they are cold - you must not put
them on the Fire again.

139
Pomme d'Or Angelo
To three gallons of Brandy put thinly Oranges if 
of a Middling size, but if very small thirty six -
Put them into a large five gallon Jar, to every Quart
of Brandy put three quarter pounds of Loaf sugar 
not very fine - do not break it too small as it 
sinks to the bottom too easily - half an ounce of
Cinnamon, half a quarter ounce of Cloves - It must
be regularly & constantly stirred Every Day for six
weeks - after being stirred it must be carefully
stopped down very close - a cork with a Leather over it
will render it more Easy - Then take a Funnel and 
having put some blotting Paper Several times double 
let the Liquer filter thro' it into the Bottles -
NB It must be perfectly clear & fine before it is 
Corked down - February is the best month to 
make this Liqueur, as the Oranges should be
perfectly ripe -
To Fumigate a Sick Room
Pour some oil of Vitriol on about a Table spoon
full of Common Salt. -

140
Milk Punch 
Steep the rinds cut very thin of fourteen Lemons
and four Seville Oranges into four Quarts of Brandy
let it stand forty eight Hours. put it into a large Pan
add five quarts of spring Water and three pounds
of double refined Sugar is disolved - then you must 
queeze in; all the juice & pulp of the Lemons and 
Oranges. - Two quarts of new Milk are to be set on
the fire, and when Scalding Hot (not boiling) pour it
into the above ingredients, stirring it without interruption 
all the time one way, till it becomes a Curd & Whey 
Grate in a very large nutmeg & let it stand covered two 
hours, then pour it into a flannel bag & fine it down
till it becomes as clear as Jelly. Bottle it for immediate
use, and it will keep good for many years. the Corks
should be put in and tied down as possible. -
For a Standing Pye
When done, cut the Top carefully off - Then put
into it the Tops of Calliflower or Brocoli in peices
boiled - then take some hard Eggs cut in halves - take 
out the Yolks & mix them with boiled Parsley choped small
put them into the Whites & place them alternatively between 
the Calliflowers -

141
Mrs Chalie
Rusks or Tops and Bottoms.  
To two pounds of Flour. mix a spoon full of Loaf sugar
and let it lighten with two spoons full of new yeast
in warm milk - Beat up the Yolk of an Egg with
the whites of three and mix them with two ounces
of Butter melted in milk: wet them Dough with it
as lightly as possible: drop small peices on sheet
Tins and put them in a quick Oven. When just 
steady and a little Brown pull them as under in
the middle then return them into the Oven just
of a proper colour on the inside: They must be
put in again to get crisp. When the Oven retains
our a small degree of heat. for instance four or 
six Hour after they are taken out. then the second
time let them stand in till when yor break them 
they are hard thro'.
Damson Cheese
Put your Damson in a Pan & set them all night
in [the] a cool oven when like Bread comes out - then pulp them
thro' a seive, & to every pound put half pound of lump
sugar. - Pick out the stones, bruise them, take out the 
kernels, blanch them. pound them to a pulp & add them
to you Damsons. boil & scum it well - then let it boil
gently till it is if a proper consistency to pot for use. -
NB It requires  or 4 Hour to boil at least - must be very thick

142
Mr C Cooke
To [a] Make a Black Dye 
To half a pound of Log wood chips put three Quarts of
Water, boil it an Hour - then strain the chips off.
And stir in two pennyworth. of verdigrease ditto
of Copperas put in your Lace and let it boil another
Hour - thro' your Lace immediately after into Cold
water and change the Water till no black comes
off. Shiften it with gum water and let it be smoothed
with a cool Iron.
NB The Pan or Crock that it is boiled in should be 
destroyed as soon as done with - as it is Poison.
To make Ratifia.
White Brandy one gallon, bitter Almonds one 
pound & quarter, a small Hand full of Peach leaves
blanch the Almonds, Shred them fine, infuse these with 
the Brandy for two Days in a stone Bottle, shaking 
it often, then boil up a pound and a half of sugar
in three Pint or two quarts of Water till the Scum
has done rising when cool put it in the Bottle, 
let it stand three or four Days longer shaking it often
then filter it. put it in Bottle close Stoped -
NB It is fit
for immediate
use -

143
Saline Draught 
Take eight Table spoons full of Water one tea spoon full
heaped of salt of Wormwood two Table Spoons of Lemon
Juice which is about one Lemon - sugar - to make it 
Palatable - Two or three Table Spoons full is a Dose ...
An Excellent Remedy for Typhus Fever
From three to four Table Spoons full of Pure Fermenting
Yeast diluted with Warm Water and coarse sugar.
given in the course of twenty four Hours. A cure was
Effected when the Patient was given over by the Physician
his Pulse 140 blood issuing from his Eyes Nose & Ears
in abundance. and the Mouth & Jaws in a state
of Ulceration.
To make a nice light plum pudding
Three tablespoonsful of flour and three of suet
chop'd fine, six ounces of currants and raisins
mix'd a little salt and sweetmeat and one Egg, 
4 large Table spoonsful of Milk or thereabout
so as to stir it as thick as it is possible put it
in a basin and let it boil 3 hours or 3 and
1/2 - A little Brandy or Ratific and a few
almonds may be added but it is very excellent without - no sugar in
the pudding -

144 
Oxford Sausages
Two pound of veal one of pork and one 
of suet a crumb of a roll cut and put into 
cold water squeez'd out dry, about 4 Eggs
beat up with the bread and put into the 
Sausage meat when chopped as fine as
possible - some sage, pepper and salt
always mix' in the seasoning before the 
bread and Eggs are put to the meat put
all into a mortar and beat it.
Rasberry Cakes
To a pound of Rasberries a pound of Lump
Sugar - bruise the fruit well, and boil it half
an hour - then add the sugar powder'd and
stir in the fruit till it begins to boil when it
must be taken off the fire, and put into 
China dishes, when it has stood three
weeks in a dry place, it must be turned.
N.B. - they 
must be rolled
up lightly in the
hand without
using any 
flour as it 
makes them
heavy & hard

145
To dry Damsons 
gather the Damsons when quite ripe, spread
then upon a coarse Cloth in a cool oven, & 
let them stand a day or two, or till they
are as dry as prunes - take them out and 
keep them between writing paper in a dry
place.
Strawberry Jam
gather the Scarlet Strawberrys when very 
ripe bruise them very fine, and put to them
a little juice of Currants, and their weight
of Lump Sugar - let them boil twenty Minutes.
Horse - Radish Sauce 
Horse-Radish grated and mixed with a little 
Vinegar, Mustard and Sugar - add two or 
three Eschallots grated also, or chop'd very 
fine - to a small boat of Sauce. -

146 
To make a Green Pea Soup
Take two Quarts of Peas (not young ones)
boil them in as much water as you want
for Soup, when enough done strain them
and take care of the Liquor, bruise the Peas
well in a Mortar and mix the pea-water
well with them - work all through a Seive - 
so as nothing but the husks remain - then
take a stew-pan and put about a quarter of 
a pound of fresh Butter in it - cut and
wash well two or three Cabbage - Lettuces
two cucumbers - and some young Onions, 
a piece of lean Bacon or Ham, put all 
in the Stew-Pan and stew them well or
nearly tender, then put in the top of your
pea-water or Liquor - boil it for some time,
then add the thick, boil that well, and 
have ready about half a pint of young
Peas and some chop'd mint boiled -
Put them in just as you pour your Soup
into the Tureen. -

147
To make an Egg Soup 
Make a good Gravy Soup - put in what herbs
you like, or Vermicelli - Boil half a pint
of Cream - beat up the yolk of six Eggs - stir
the Cream carefully in with the Eggs just
as you send your Soup up - put the Eggs
in as you would Egg wine. -
Collar'd Veal Martin
Take the thin End of a Breast of Veal -
Bone it, and rub it well with Salt - petre, common
salt, pepper, Alspice and Cloves - let it lye
for five or six days, or a week - then chop
fine some parsley, two sorts of Thyme and
Lemon peel strew it thinly on the Veal then
lay on some very thin slices of Ham and
roll it up - tie it tight with a tape and boil
it about two hours, or more, according to the 
size. -

148 
Black Puddings Mrs. Simpkins
Crown & Anchor
Strand
Prepare your Hogs Blood as usual then to 
a Quart of Blood put half a pound of Flea
cut in dice two oz of Rice ground which
must have a boil or two in Water. Mix
the whole well and seasoned properly
then warm the whole over the fire rater
hotter than milk from the Cow then put 
it in your hogs guts which are prepared
for that purpose tie them in length of 6
or 7 Inches each, and put them in Water
over the fire to set them - put them out to
cool then they are ready for use. -
To make Plum[b] Cakes 
Mrs. Davies's
Alresford
Take one pound of flour, half a pound of 
Butter, half a pound of Currants, six ounces
of Sugar the yolks of three Eggs, then add
Lemon-peel, nutmeg sweetmeat and a little 
Brandy. -

149
Little seed Cakes 
Mrs. Davies
Alresford
Two Pounds of Flour, the quarters of a Pound
of Butter, the same quantity of Sugar two
ounces of Caraway seeds bruised, for or five
Eggs and half a tea Cup full of Brandy.
The Chilblain Liniment 
Mrs. Davies's
Alresford
Take of Extract of Lead one Drachm,
Camphorated Spirit one ounce,
opodildor, and pure water of Ammonia each
one ounce,
Tincture of opium & Spirits of Turpentine
each half an ounce: -
mix'd well together.
For a Sore Mouth
Miss Whitney
One Drachm of Salt Prunella or Salt Petre
to half a pint of Brandy - Powder it finely
and when in the Brandy shake it well.
NB. It keeps good for years -

150
Miss Whitneys Recipe for contracted Sinews
either from Rheumatism or any other Cause - or
an old sprain.
Half a Pint of the best sweet Oil - one Oz of volatile
Spirit of Sal Armoniac - half an Oz of spirit of Nitre -
an Ounce of green oil of Elder - Put the sweet oil into
a Bottle, then add the spirits of Sal Armoniac & Nitre
Shake them well together, and then put the Elder.
Shake it well again and cork it close - Rub the
Part affected with this mixture with your Hand by 
the Fire going to Bed, and then put on Flannel to
keep up the Perspiration.
NB This has cured many who have gone on Crutches.
Camphor Julap
One dram of camphor to which add a small Tea spoon
full of spirits of Wine in a Cup to soften the Camphor
then rub it in a Plate with a Spoon, till it is quite a
fine Powder add a Tea Spoon of a Loaf sugar powdered &
rub it again adding a spoon full of water till it is
like a Cream then add the rest of the Water in a jug
or Bason and let it stand covered till quite cold. - strain
it through a fine cloth & put it in a Bottle corked for 
use [-] The Water should be boiled and let stand untill 

151 
it is only warm - one Pint of water to one Dram of Camphor
NB If you pour a Pint of boiling water on what
remains of the Camphor after the first Liquor is 
strained off - it will make a second Pint as strong as
the first. - 
For weak Eyes - that are moist. Miss Whitney
One Dram of white vitriol, put into a Jug and pour on it
one Quart of boil spring Water. Let it stand 24 hours
then take a glass Funnel and put a piece of Filtering
Paper in it and let it drop gently through - when all 
run through - bottle it for use - Wash the Eye frequently
with a peice of Muslin.
To keep Eggs - for Winters use.
Put two Quarts of boiling Water upon [one Quart] two pounds of
unslaked Quick Lime, let it stand 24 Hours in a glazed
Earthen Vessel - then put it thru on four Quarts of cold
spring Water & stir it well up - Have ready four or 5
score Eggs [Hatched] laid in the Spring before the Weather is 
Hot - put them into the Vessel & set them in a cold Place.
NB they must be kept under the Water
To make Bread
Three pounds & a Quarter of Rice boiled for a Currie the 
Day before then eight pounds and a Quarter if flour
make most delightfull Bread.

152 
Receipt to make Bugle Ointment. 
Burt
The Bugle is a tall Plant very prickly. - There
are two sorts - the Blue otherwise Purple Blossom
is the sort to be used, not the Pale - The Root
alone is made use of, let it be dug out of the Earth
in the month of May, and cleaned with a fine
Brush dry (not to wash them) then split the 
Roots in two, take the Heart out, and throw it
away - the other part pick to peices as must as
a Handfull; that must be boiled in a pound of 
unwashed Butter - so in proportion to the Quantity
you want to make -
Viper Bugless
a Belt hare
Purple Flowers
The right sort
has a Purple 
Tap - Root the
other a White
Root -
It grows in 
a dry oven
gravelly Soil
The Leaf is
woolly.
Most excellent
for cattle.
A cheap & lashing Paint for gates Rails &c.
Skim milk two Quarts, fresh slaked Lime eight
Ounces, boiled Linseed oil six ounces - White Burgundy 
Pitch two ounces dissolved in the Linseed oil by a
gentle heat, spanish White three pounds - slake the
Lime by dipping it in water & then expose it to the 
gin till it falls into powder then mix it with a 
fourth Parts of the Milk, adding the Oil a little at

153
a time, in which the Pitch must have been 
previously dissolved - stir it with a wooden spatula
adding the remainder of the milk, lastly add the
Spanish White. when used to be laid or (two Cocks)
with a Painter Brush.
NB This Quantity is enough for 27 yards twice over.
NB. 
It is best 
made a 
day or two
before it is
wanted./
French Black Puddings 
Mrs Carteret.
Madm- De Chaup.
Take three pounds of lean mean from the Neck chop
it very small, put to it one pound and a half of Flea
cut into little square peices, chop half a pound of 
Onions very small, fry them in Hogs lard, but not
to burn them, then mix them with the three pounds of
meat and the Flea - add three Quarts of Blood 
pouring it through a Sieve with three Pints of 
new milk. Peper salt & cloves well pounded - 
Mix all these ingredients well together, & put 
them on the Fire till the Flea begins to melt. -
(If you wish to taste these take a small quantity out 
with a spoon & put it into sauce pan to dress)
then put the whole into the Hogs guts taking care
that they are well cleaned before they are used -
Tye them at such lengths as you like, but not too

154 
right - Put some water in a saucepan on the Fire
and when scalding hot, (but not boiling) put the
Black Pudding gently in and let them simmer
half an Hour - but not boil hard) then take them 
out and put them on a cloth on a Table to dry.
NB they should be kept in a dry Place. -
White Puddings
The same as the Black Puddings excepting that
instead of Flea, Bacon, and instead of Milk Cream
and in lieu of Blood Eggs beat as you would for an
omelet - to three pounds of meat two Dozen and 
a half of Eggs - instead of Cloves Cinamon and Cinamon and the
same Quantity of Onions.
Mr Hale's Recipe for a Ague
Half an Ounce of Diapente. divided into three
Parts - one third to be given in a little Warm Beer
or Tea, two Hours before the fit comes on - The Dose
to be repeated three times, which generaly stops the 
fit, if necessary, a 4th Dose may be given - this is the Quantity
for a Grown Person - a Strong Healthy Child of about 12 May
take one 4th of the half oz, & so in proportion - It must not
be taken by a woman pregnant - It often acts as an Emetic -

155
To make Orange Paste. - 
Take a dozen Seville Oranges lay them
three days in cold water changing the
Water every day then boil them in fresh
Water till they are tender, scoop out 
the pulp and beat the Oranges in a 
Marble Mortar till it is a paste,
take that out and put in the pulp
beat that well put in the peel again
and beat altogether - To every pound
of this paste put a pound & a half
of lump Sugar beat and sifted. Then 
beat it altogether again and add the
juice of a Lemon put it in Gallipots
pressing it very hard and close in the 
pots cover with Brandy Paper. - 
N.B. - A little more than two 
Table Spoons full of this paste with 
six

156
six Eggs a quarter of a pound of 
Butter the same of Sugar, the juice 
of a Lemon makes a good sized
pudding - a sheet of puff paste to
be at the bottom of the Dish. 
8 oz for 
B - Room 
Contains
Yellow Dye 
Take an Ounce of Termerick,
put it into a Gallon of Water, soft
Water is best, let it boil, then strain
it through Muslin into another
pan, into which put a good
piece of pounded Allum and boil
in it whatever you wish to Dye,
till it is as deep as you like then
rinse it in cold Spring Water. -
N.B. It will also Dye Cottons for 
netting fringe. -

157
To Dress Fieldfares, Thrushes
or Snipes. -
Dr. Marshall's
The breasts of the Birds must be covered
with a thin slice of fat Bacon and then
tyed up in paper, then Spitted and
kept perpetually turning; in the mean 
time put into a small Stew pan a
little Gravy with a Wine Glass of Sherry
and the Juice of one Lemon, let this 
have two or three boils up, and when 
you take of it from the Fire throw into 
it twelve or fourteen Juniper Berries
the outer Skin taken off. -
When the Birds are sufficiently roasted
take off the paper and the lard put
them upon a Dish with slices of
fryed Bread under them and pour 
the

158 
Sauce Boiling hot upon them - 
N.B. This kind of Dressing will apply
to all kinds of small Birds. -
Marmalade of Quince white. 
Take the Quinces pare and core them,
put them into water as you pare them
to be kept from blacking, then boil them
so tender that a quarter of Straw will 
go through them; then take their weight
of Sugar and beat them, break the Quinces
with the back of a Spoon; then put in 
the Sugar; and let them boil fast uncover'd
till they slide from the bottom of the pan:
you may make paste of the same, only dry
it in a stove, drawing it out into what
form you please: it generally takes about 
half an hour boiling more or less. -

159
Apple Jelly 
Pare, Core and Quarter your Apples
(Russetings or White Pippins) and put 
them on in a Copper Pan with sufficient
water to cover them, boil them till the
Liquor tastes rich of the Fruit - but do
not break the apples more than you can
help - and then strain it thro a Flannel
Bag - but not squeeze it - to a Pint of
Juice a Pound of Sugar - set it on the
Fire and Scum it well - when perfectly
free from Scum let it boil till it
falls in pearls - to every pint of Juice
add the Juice of a Lemon, which must
be put in 2 - or - 3 minutes before the
Jelly is done - Pare also the Rinds of
the Lemons and cut them into very thin
Shreds - give them a boil in 2 - or - 3 Waters
till they do not color it, strain them off
from the Water - and when you put 
your Lemon Juice into your Jelly, add 
the

160 
the Rinds also - Color it if you like
with a little cochineal dissolved in 
a little of the Jelly and put in with 
your Lemon.
Query
Sweet sauce
a good substitute for currant Jelly
one third Vinegar, two thirds Wine, one
third sugar, one clove, a little mace &
lemon peel, let it simmer a long
time to incorporate. 
Mr. Chalie
Sauce au pauvre homme
alias Poor man's sauce
A chalot chopped very fine in Vinegar,
pepper and salt to the Pallate boiled
together. 
Mr. Chalie

161
Quince Marmalade 
Pare and quarter Quinces, weigh an 
equal quantity of Sugar; to four pounds of 
the latter put a quart of water, boil and
skim, and keep it ready against the four
pounds of quinces are tolerably tender by
the following mode: lay them into a stone
jar, with a tea-cup of water at the bottom,
and pack them with a little sugar [-]
strewed between; cover the jar close, and 
set it on a stove or cool oven, and let
them soften till the color becomes red, then 
pour the fruit, syrup, and a quart of 
quince juice into a preserving pan, &
boil all together till the marmalade
be completed, breaking the lumps of fruit 
with a preserving ladle. - This fruit
is so hard, that if it be not done as above,
it requires a great deal of time. -
Stewing quinces in a jar, and then
squeezing them through a cheese-cloth,
is the best method of obtaining the juice
to add as above.

162 
To make Orange Jelly
Take twelve china Oranges, and with 
a lump of sugar rub the outside rind
of about five or six, scrape the sugar 
into your basin as it gets moist
with the rind - squeeze all the Oranges
and about four lemons, sugar it to 
your taste - dissolve as much Isinglass
in a little water as you think will 
make it of a proper stiffness mix all 
well together, & strain it through a 
Tammy then put it into your Shapes.
Mrs. Mayaffree
India Pickle Mrs. Mitchel
Make your Pickle, (as to the Ingredients)
the same as usual excepting more cayenne
pepper, garlic, & salt. The Collyflower,
Cabbage, Onions, Cucumber &c &c &c
must all be gathered when dry, whiped
with a cloth, [and] cut in small pieces 
and put into the Pickle, it must be well 
stirred for the first fortnight every & in six
Months will be fit to eat. -
N.B. Unboiled
Vinegar is 
best.

163
Green Gooseberry Cheese 
Throw three Pounds of unripe Gooseberries
of the rough green kind into water, and 
with merely what adheres to them put 
them on the fire, and scald them tender,
beat them fine in a Mortar and add
2 1/4 ℔ of lump sugar pounded, boil them 
20 - Minutes and pour them into Moulds.
To Preserve Strawberries whole
Pick the large Pine Strawberries from 
the stalks, & wash them in 2 - or - 3 waters,
lay them spread on a cloth to drain,
Make your Syrup with an equal
quantity of loaf sugar, when it is 
clear of scum let it stand till cold,
then put the fruit into it give it a 
gentle boil for five minutes take it
off & let them remain all night, the 
next day give them another boil, but
very gentle until quite tender, take

164 
great care by stirring not to break 
the fruit, when done take them v, v,
carefully out and put [and put] them
into the pots or glasses, & run the 
syrup thro' a fine muslin.
To preserve Magnum Bonum Plumbs
as a dried Sweetmeat - Mrs Mitchel
To one Pound of Plumbs put 1/2 ℔ of
lump Sugar. Make a Syurp of the latter, &
put-in the Plumbs. Let them simmer a few 
Minutes, & remain in the Syrup till the next
Day, when a second Syrup must be made, &
the Fruit taken out of the former one, & put
into this; which is a ℔ of Sugar to a ℔ of the 
Fruit when weighed again: they must be
boiled gently in this, & remain a week in it:
then take them out, & drain them on a Sieve:
put them in a Dish quite seperate, & turn
them every Day: then dry them in a very 
slow Oven.

165
To preserve Strawberries whole 
Mrs. Mitchel
Gather the fruit when quite ripe, and in
day weather, pick them clean from the 
Stalks, & take care that they are not 
bruised, then take their weight in loaf
Sugar, pound it fine, and just put
sufficient water to dissolve it, let this
boil gently to a syrup, skimming it
till quite clear - the Strawberries must
then be put in, and moved gently round
in the pan, that they may not be broken.
Let it all simmer gently, till the fruit 
begins to look transparent, when they are
sufficiently done and may be put
into pots covering them with Syrup. -
The whole must be of a light colour,
and the Syrup extremely thick. -

166 
To Bake Mackrel 
Wash and clean your Mackrel well,
and then dry them in a cloth, pound
a good quantity of allspice, a little
black pepper & Salt and rub them well, all
over, putting some into the gills, and 
down the Fish, then lay them in a deep
dish, and mix Vinegar & Water together
to your palate, and according to the 
strength of your Vinegar, and pour over
them. - add also to six Mackrell
12 - Bay leaves, and bake them in a 
slow oven. - The Vinegar must not 
cover the Fish, but Strew on the top of 
them the remainder of your spice, which
when baked is brown and savory. -
To make a Trifle
Miss Hansoms
Put into the bottom of your dish half a
pound of savoy or Naples Biscuits -
1/4 - ℔ - of Macaroons, 2 - oz - Ratafia drops,
pour over them a pint of Sherry, a glass

167
of Brandy, and a little fine Sugar,
let them soke some hours, then add some
Rasberry Jam, a pint of good Cream or
Custard, and cover it with froth. -
To make an excellent Devil / Captn - Joli.
Score the Legs of Chickens and broil them; put into
a plate of Table Spoonfull of prepared Mustard,
d°. of Vinegar d°. of Mushroom Catsup, and a glass
of white Wine; Salt, Black & Cayenne Pepper,
to your liking - beat this Sauce for 5 Minutes,
then put the whole into a Sauce-pan, and let it
just boil up. -
To make the prepared Mustard,
Bruise in a Mortar 6 - cloves and an equal
quantity of Cinnamon, one Tea spoonful of
Sugar, one of Pepper, one of Salt, two Table
Spoonfuls of Mustard, one clove of Garlick, 
and a little Thyme - pour on it a sufficient
quantity of boiling Water to make it the
consistance of Cream put it into a Mustard
pot with a ground stopper and expose it to
a moderate heat for one hour. -
N.B. This Mustard should be made at 
least 4 - hours before Dinner. -

168 
Gooseberry Wine.
Town Clerk
To every pound of Gooseberries when picked and 
bruised, put one quart of Water, let it stand
three days, stirring it twice every day; to 
each gallon of Juice when strained, put 
three pounds of Loaf Sugar, Barrel it
directly, and to every twenty quarts of
Liquor, add a Bottle of Brandy, and a
large piece of Isinglass, in the Vessel -
Keep it a year in the Barrel, unless you
find by plugging it, that the sweetness
goes off sooner - then Bottle it - the 
Gooseberries are to be full grown but
not turned. -
N.B. 15 Pecks of Gooseberries are about the 
right quantity for 11 - Gallons of Wine. -
Another way
When the Gooseberries are bruised, measure
them by a quart, and to every quart of
fruit, add quart of Water; after it has
stood its time, to every quart of Juice,
add a pound of Loaf Sugar, then Barrel
it as above. -

169
A Soup without Meat. 
Take a handful of Spinnach, as much
Sorrell, one or two Cabbage Lettuce, a little
Charvell, Parsley, & Purslane, & the green
part of a white Beet Leaf; (if to be got;)
wash them clean, and cut small with 
a knife - pare a cucumber, and cut 
about half an inch thick, put these into
a pipkin, with about half a pound of 
Butter, and a little Salt, and stew them
gently about ten minutes; boil half a peck
of Peas, and when the herbs are done, throw 
the Peas, and Liquor, into them, adding a 
little boiling Water if there is not liquor
enough, - the Liquor of Pease boiled the day
before, adds to the richness of the Soup -
When Pease are old, some of them 
may be pressed through a Cullender to
thicken the Soup -
Sliced Bread, or French roll, should be boiled
in it as agreeable. -

170 
To Wash Patent Nets.
All Nets should be washed in Cold Water
with white curd soap, then dipped into a 
Basin of Starch Water, about the consistency
of Cream, mixed in the following manner -
Put a little powder blue to your Starch; boil
a few Shavings of Isinglass in half a pint
of Water, and when the Water is quite
cold, bruise the Starch with a little of it
keep adding more as the Starch dissolves
till it is the consistency wished for -
if the Net is not stiff enough when dry, dip
it in again, and pin it out on an 
ironing board; - every article of Net
should be Mangled, but it must be 
laid singly on the Mangling Cloth, and
not folded double, nor must any other
article go into the Mangle at the same 
time, - they may be ironed on the wrong
side on a soft double Blanket. -

171
Varnish for Natral Flowers 
1/2 - a Pint of Spirits of Wine} 
1/2 - 1/4 ℔ - of Gum Sandrach} 
1 - oz - of Camphor -} To be thoroughly
mixed & stand
to settle.
Before using this Varnish, wash the Flowers
with a little Isinglass dissolved in a Cup
of Spirits of Wine. - 
To make a Turkish Dish called Dalma
Take a Loin of Mutton chopt fine as for
Sausage Meat, first cleaned of Skin and
Sinews, season it well with Pepper, Salt
and Onion, chopt fine, & in a quantity to 
your liking and taste - mix with it some
Rice abut 3 or 4 table spoonfuls to a 
moderate sized Loin, boil the bones of the
Loin for Broth, and mix and little of it
in the chopt meat to moisten it, then
take a fine savoy Cabbage, or any other,
pulled into a single leaves, scald them and
cut them into square pieces, cleared of the 
stalks, roll up the minced meat in each

172 
of these pieces of Cabbage, to make the balls
about as big as a Walnut, put them into 
a close stew pan, then put in as much 
of the broth as will cover them, boil or
rather stew them gently about 2 hours,
if they are too dry, add a little more
of the broth, drain them upon a Sieve,
the Liquor drained of it, is to be thickened
with a little bit of Butter and flour
and the yolks of 2 - or 3 - Eggs beat 
up with a little cream to a proper
thickness, then squeeze in half of a
Lemon - when taken from the fire put
the balls in a Dish and pour the
Sauce over them. -
Common Plum Cake 
Mrs. South
One pound & a half of Dough, 
Quarter of a pound of Sugar, 
Three quarters of a pound of Butter,
One pound of Currants,
Lemon peel and Ginger.

Medicine &c 173
Page 
Nitre drops - 1 
Saline Mixture - 24 
Roses Saline Mixture - 30 
An opening Electuary - 3 
Opening drops - 17
To stop a Purging - 1
For a Flux - 11
For a Dysentery or -}
bloody Flux -} 11
To cure the Piles - 13
Nervous mixture for night - 2
To cure Worms - 12
Worm Powder - 17
Worm Medicine - 17
Clyster for Worms. & Purge - 12
Quinceys Royal Powder - 12
Worm Medicine for childn. - 5
Camphire Medicine - 2
For inflammatory sore Throat - 36
For faintness of Spirit - 16
Lavender drops - 7
Decoction of Bark - 16
D°. - 42
D°. for a child - 21
Tincture of Rhubarb - 23
Roffe's Red Cordial Water - 26
Roffe's white d°. - 27
For the Gout in the Stomach - 20
To bring Gout into the feet - 19
Oystershell Lime water for} 
the Gout} - 20
Bark as a palliative for the} 
Gout} - 20
Palliative for the Gout - 64
Cure for the Rheumatism - 55
For the Gravel and Stone - 55
For d°. in all its Stages - 55
Pomatum to thicken the hair - 42
Pomatum to d°. and preserve it - 45
Pomatum to preserve the hair - 2
Wash for the Skin - 59
Soft Sope for the hands - 14
Almond Paste - 14
Eye Water - 35
Tooth Powder - 17
Tooth Electuary - 30
Ruspinis Wash for the tooth - 53
Hemmets Wash for the teeth - 59
Lavender Water - 59
Cold Solution of Myrrh - 30
Steer's Opodeldoc - 52

174
Medicines &c.
Page
To cure a bruise or fresh wound - 1
Ointment for Rat Tails - 18
For Grease in horses heels - 19
For a Cold, Surfiet &c in} 
horses} - 12
Common Wound Ointment - 9
Horse Ointment - 32
[Horse] Ointment for wounds} 
and bruises} 43
How to sow Grass Seeds - 8
To polish mahogany - 118 - 4
Paint for Outbuilding - 43
Lip Glue for China - 44
To take Ink out of Linen - 42
To wash clean muslin's - 49
To wash black Lace - 49
To wash black Silk - 49
For a sprained Ancle - 66
For Sprains and Strains - 66
For sore Breast - 66
Doctors Jebb's Jelly - 67
Drops for fitts - 67
To make Asses Milk - 68
A Jelly for a Person in a} 
decline -} 68
Ointment for a Burn - 68
To make Almond Paste - 69
To make cold Cream - 69
A Wash for the teeth & Gums - 69
A tooth Powder - 17 - 30 - 59 - 70
A Wash for the hands - 70
Syrrup of Poppys - 70
Tincture of Rhubarb - 71
For a Cough and Consumption - 71
For a pain in the face - 72
For a Bruise - 72
For the Eyes - 72
Mixture for a Cough - 72
A Wash for a Room - 73
Preserved Walnuts - 73
For Stoppage in the Bowels 74
Saltwater Glyster for Worms 74
For a Dropsy - 74
For the ague - 154 - 6 - 75
To make starch of Potatoes - 100
Durable Wash for Walls &c. 104
In case of swallowing a Wasp. 105
Rebarking Trees peeled} 
by Sheep in the Winter} - 108
Soap Suds for the use of} 
the Kitchen Garden -} 111

175
Rose Pomatum - 116
For Thrush in horses - 117
To clean Mahogany - 4 -118
To destroy Rats & Mice - 118
For a Cow that can't clean 120
For a Sprain - 77
For a Cough - 138
For a greasy Heel - 138
To make a Black Dye - 142
To Fumigate a Sick Room - 139
Saline Draught - 143
Remedy Typhus Fever - 143
Child blain Liniment - 149
For a Sore Mouth - 149
To make Blacking for Shoes - 75
For weak Eyes that are dry - 76
For weak Eyes that are moist. 151
For Contracted Sinews - 150
Camphor Julap - 150
Bugle ointment - 152
Cheap Paint for Gates &c - 152
A Glyster - 69
Hales Recipe for an Ague - 6 - 75 - 154
To make yellow Dye - 156

176

177
Cookery &c 
Page
To preserve Whites & yolks of} 
Eggs -} 31
To make Stilton Cheese - 5
To make mince meat - 44
Fish Ketchup - 41
Souce for Brawn - 9
To make India Pickle - 45
To make green Pickles - 50
Lisbon Soup and Boullie - 10
Soup meagre - 14 
Green Peas Soup - 15
Portugal Soup - 46
To make alamode beef - 2
To make Curry - 5b - 7
To make a Ham - 21
To smoke Salmon - 22
To smoke Tongues - 22
To smoke beef - 22
Potatoe Pudding - 23
Black Puddings - 24
Lemon Pudding - 47
Carrot Pudding - 48
To make a Cake - 31
Diet Bread Cake - 33
Almond Cheesecakes - 48
To make Muffins - 32
To make Le Kerlets Fin - 58
To make whey - 1
To make a Custard - 4
To boil Gooseberries and} 
Currants -} - 54
Orange Jelly - 3
Currant Jelly - 49 - 15
Calves foot Jelly - 51
Scotch Orange marmlade - 28
Rasberry Jam - 50
To preserve Wine Sours - 36
To preserve Apricots - 54
To preserve Strawberries - 57
Imperial drink - 6
Rasberry drink - 29
Bird's Elder Wines - 25
Gilbert's Do. - 25
Cherry's Do. - 25
Orange Wine - 34
Ginger Wine - 46
Port Wine - 27
Milk Punch - 29
Grape Wine - 23
Spruce Beer - 34
Receipt for brewing - 37

178 
Cookery &c -  
Page
To make mince meat - 76
To make Custards - 76
To pickle yellow cabbage - 77
To cure Hams - 78
To d° (Westphalia) - 78
A pickle for Brawn - 79
To bottle Gooseberries - 79
To make black Puddings - 80
A baked apple Puddings - 81
Camp Puddings - 81
Puff Paste - 81
To Ragou a breast of Veal - 81
Camp Vinegar - 82
A green Peas Soup - 83
To stew Carp or Tench - 83
To stew Rump of Beef - 84
New College Puddings - 85
To pickle Mangoes - 85
Calves feet Jelly - 86
Shrub - 86
Ginger Drops - 87
To pickle Walnuts - 87 
Walnut Catchup - 88
Mead - 88
A white soup - 89
Gingerbread or hunting Cakes - 90
To burn Cream - 90
A Trifle - 90
To preserve Barberries - 91
Forced Onions - 91
Mamode Beef - 91
Veal Olives - 92
A Charlotte or Royal Loaf - 93
A Cheese-curd Pudding - 94
Walnut Catchup - 95
To stew Red Cabbage - 95
Chicken Panada - 96
Whitchurch Biscuits - 96
Rhenish Cream or Jaune} 
Mango -} 97
Lemon Puddings - 97
Bouilie a la Franciose - 98
To preserve Goosberries - 79
A Carrot Pudding - 93
To make Merveilles - 99
Mr. Birchs' Anchovy Toast - 99
To pickle Pork - 100
To make ginger wine - 102
Milk Punch - 103
To pot Shrimps - 104
Small white Rolls - 106
To make an Ommelet - 106

179
To salt a brisket of beef} 
to eat cold -} - 106
Fricandeau of Veal - 107
Solid Custard - 108
A Cream Cheese - 110
Lombo de Porco - 110
Maria Grandes d°. - 110
White fish sauce - 112
Turnip Soup - 112
A Buxton Pudding - 113
To preserve Crabbs - (sibine) 113
Elder wine - 114
Lemonade - 114
Almond or Sponge Cake 115
Boiled ground Rice Pudding 116
To bake or stew Pears - 120
To preserve Quinces in quars. 120
Rasberry Jam - 121
Apricot Jam - 122
Currant Jelly - 122
To preserve Oranges Whole - 122
To stew Pears - 123
To make a Fricadelle - 123
Ramakins - 124
Scotch Marmalade - 28 - 124
Tomato Catchup - 126
New Milk Custards - 126
To Pickle Oysters - 127
Green Pea Soup - 128
To Stew Cabbage - 60 - 128
To make Elder Wine - 129
White Wine Whey expeditiously - 129
Potted Cheese - 130
To make Pomme d'Or - 139
To make Liqueur of Roses - 61
Cherry Brandy - 61
To dress a Cods Tail - 61
Plumb Pudding - 62
To make Vespetro - 63
To make Snow & cream - 65
A carrot Soup - 133
Italian Cheese - 130
Hunting Beef - 131
To make Lemmon Cakes - 131
Green Sweetmeats - 132
Small Omelet - 134
Welch Beef - 134
Soup Sante - 135
Fairy Butter - 136
Spanish Puffs - 136
Bullocks Head Pye - 137
Milk Punch - 140
For a Standing Pye - 137
Rusks or Tops & Bottoms - 141
Damson Cheese - 141
Ratifia - 142

180
To make a light Plumb Pudding - 143
To make Oxford Sausages - 144
Rasberry Cakes - 144
To dry Damasons - 145
Strawberry Jam - 145
Horse-Radish Sauce - 145
Green Pea Soup - 146
An Egg Soup - 147
Collared Veal - 147
Black Pudding - 148
Plumb Cakes - 148
Little seed Cakes - 149
A Cream Cheese - 94
To keep Eggs for Winter - 151
To make Bread - 151
Black Puddings - 153
White Puddings - 154
To make Orange Paste - 155
To dress Fieldfares &c - 157
Marmalade of Quince white - 158
Apple Jelly - 159
Sweet sauce - 160
Sauce au pauvre homme - 160
Quince Marmalade - 161
Orange Jelly - 162
India Pickle - 162
Green gooseberry cheese - 163
To Preserve Strawberries} 
whole -} 163
To preserve Magnum Bonum
Blumbs as a dried
Sweetmeat - 164
To preserve Strawberries 
whole - 165
To Bake Mackrell - 166
To make a Trifle - 166
To make an excellent Devil - 167
Gooseberry Wine - 168
A Soup without Meat - 169
To wash Patent Nets - 170
Varnish for Natural Flowers 171
To make a Turkish}
Dish called Dalma} 171
Common Plum Cake - 172