The London art of cookery, and housekeeper's complete assistant : On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season in the different months of the year; marketing tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates / by John Farley.

  • Farley, John, active 18th century
Date:
1787
Catalogue details

Licence: Public Domain Mark

Credit: The London art of cookery, and housekeeper's complete assistant : On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season in the different months of the year; marketing tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates / by John Farley. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    {'11(1 fume it with brimflonc. Do not flop it up till the hilUng be over. Cyprus Wim. T O imitate Cyprus wine, to nine gallons of water you mult put nine quarts of the juice of the white elder berries, whicli has been prefied gently from the berries with the hand, and palfed through a fieve without bruifing the kernels of the berries. Add to every gallon of liquor three pounds of Lilbon fugar, and to the whole quantity put an ounce and a half of ginger diced, and three quarters of an ounce of cloves. Then boil all near an hour, takitig off the feum as it riles, and pour the whole to cool in an open tub, and work it with ale yell fpread upon a toaft of white bread, for three days; then turn it into a velfel that will juft hold it, adding about a pound and a half of railins of the fun fplit, to lie in the liquor till you draw it off, which fhould not be till the wine be fine. Frontiniac Wine. TAKE twelve pounds of white fugar, fix pounds of raifins of the Urn cut fmall, and fix gallons of water, and let them boil an hour. Then take half a peck of the flowers of elder, when they befalling, and will lhake off. Put them in the liquor when it be almoft cold, and the oext day put in fix fpoonfuls of the fyrup of lemons, and four fpoonfuls of ale yeft. Tsvo days afterwards put it into a veffcl that will juft hold it, and when it has ftood two months, bottle it off. Englijh Champagne. 7’O three gallons of water put nine pounds of Lifbon fugar, and boil the water and fugar half an hour, obferving to fkim it well. 7’hcn take a gal- lon of currants picked, but not bruifed, and pour the liquor boiling hot over them. Whet] it be nearly B b 3 cold.