Cookery-book: 17th / 18th century

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Collection of cookery and medical receipts: written mainly by two compilers. The medical receipts are mostly on ff. 65-95, and are written by the later hand. At the end of the volume are several pages of cookery tables.
A receipt for 15/- 'for a table and all account' is found on the last leaf, and is dated 1736, but it is by a later hand than any in the main text.
Contains the following recipes: To make a Pasty of Fish To force a legge of Mutton To make orange Pudding; To make orange pudding To make beefe Pye in Blood To make forc'd meat; To Hash a Calves head To Hash a shoulder of Mutton To dubb a fillet of veale; To make Pease Pottage To make pottage meager; To make a Frigasee To roast a shoulder of mutton in a quart of blood A Salt fish pye; Mr Constable Cabbage pottage Fasting Pottage; To make a Friday Pottage French Pottage; To make a Soop of a Knuckle of Beefe To make a Spinage Soop; To make a pottage Pease pottage To make a Lobster Pye To make an Eele pye; To make a pigeon Pye To make an olive pye An Hartichoke Pye; To make mincd Pyes To make cheese Cakes To Hash a Calveshead; To make a Frigasee of Rabbats To Hash a Calveshead To make a black Hash; A white frigasee of Chicken or Rabbats To stew a Hare; To make a Frigasee To Make a Frigasee; To make Alamode Beefe To Stew Carps; To make Pigeons Compote To stew Turnips; To Frigasee Mushrooms Pickld Geese Another way to stew Mushrooms; To Stew fish To drese a pike; To dresse a pike To roast a Carp or pike To make Andoles; Marrow puddings To make Jelly of Calves feet; To roast a Rump of Beefe Mutton stakes To hash a shoulder of veal or Mutton; To make Sausages To make black puddings To make a forcd dish of any cold meat; To make litle puddings To roast a shoulder of mutton in blood A Ragoo To make a pennyroyall pudding; To make Scotch Collops To Collar beefe To make a Collar of beefe; To Sowce a Capon or Mutton To make Jelly of severall colours To make a Cold Sallad; To pickle smelts To make an Eele pye To dry bacon or Tongues; To Sowce a pigge To Sowce Eels; To make Dutch hung beefe To dresse an Eele To make Puffe Past Past for Tarts; Past for Tarts To make bread To make bread; To make bread To make French bread as they make it in ye Monastery; Puffe past An orange pudding or Tart To pickle Cucumbers; To pickle Broom buds To Pickle Mushrooms; To pickle Mushrooms To make an Eele pot; Pancakes To Souce a Capon in jelly A Sawce for all sorts of fowl A breast of veal in dawbe; To pickle Muscles To pickle Sallets To green Salletts; Potato Pudding To make Orange Pudding; To make a Potato Pye To make Apple Possetts To pickle Pidgeons; To stew Duckes A Flounder Pye Scotch Collups To make a Crud Pudding; To make Scotch Collups To make Friday Pottage; To make Muscle pottage To make Sauce for Duckes To make Sauce for Rabbets To make Hare Venison; To make Carrett pudding To rowle a side of Venison Morning Milke Cheese; To make my L.d Howards Cheese To make Cream Cheese in Fog-time Another Cream Cheese; Clouted Cream To make Crown Cream To make stray berry & Rasberry Cream; To make a Cream with french pearle Barly and Almonds To make Codping Cream To make Snow; To make an Almond Cream To make Almond Butter To make Lemmon Cream; To make grape Cream To make a Lemmon Sillibubb Rice Cream; To make a Goose berry foole A Sack possett Another Sack Possett; To make a Sack Cream To make a Lemmon Cream To make Hathorne Jelly; To make Almond Caudle Harts Horn Jelly To make Bistochy; To make the white Cream To stew Apple Pippins A Cream Cheese; Sodvill Cream To make Lemmon Curds Fruit or Lemmon Cream; To make a Sack Possett To make a Sack Possett; To make Mead To make Mead To make Wine of Flowers To make Currows or Gooseberry wine; To make Raspas wine To make all sorts of wine A Lemmonade; To make Cowslopp wine To make wine of flowers Another Lemmonade; To make Vinigar To make Sider Dock root Ale To make black berry or mulberry wine; To make Cock Ale for an old Cold or stuffing in the Breast To make Sider; To make Sider To make sider Kin A stand 4 part broader at top then at bottome; A receit for small Mead A Carroway Cake To make Carroway Roules; A Carroway Cake A Seed Cake To make plain Cake; Biskett To make Queens Cakes; To make Gumballs To stew Oxe Cheekes; To stew a Capon To stew a Hare To stew Patridges; To stew Pidgeons To dress Cabbage the french way To make Sauce for all sorts of meat or fish; To dress any fresh fish The Tobacco Salve For all green wounds, you cannot use a better thing then the Lucatillas Balsome, applied warme and a peice of the floure of Oyntment upon it; For a Sore Breast The Virtues; A Pultess for a sore Breast An excellent and often approved Medicine for a womans sore Breast; The red Balsome The make the most precious Balsome To make the green Oyntment; An Oyntment or Balsome for wounds A Glister good against winde and to purge flegme; The most incomparable Balsome, wch will cure all sores, New, or Old, the Gout pain in the joynts or bones the Crampe any manner of bruse burn or scald A Drink for the Kings Evill; The wound Water to drink The Virtues A Drink good for any old sore or fistula; A pouder for Miscarring A pouder to procure throwes in travell and to bring the after birth For Dropsie, Scurvy or Astma A sweating Bath for dropsy & spleen; An infallible cure for wormes in Children To stop the running of a Gangreen To stop a looseness safely To cure the twisting of the Gutts For a pin and Web in the Eye; For stone in the Kidneyes A Pultess good for any swelling or old sore or to draw out thornes or dead flesh, or for bruses For a scald Head; To cure the swelling of the Leggs after an Ague For the Yallow Jaundes For the Jaundes An infable cure for the Yallow Jaundes For the falling of the fundament; To cure any hard Scab and to bring it off For the frog in a Child A Water for a sore mouth An excellent Sear cloth for any bruse or swelling and to prevent a Gangreen; To make the Soveraigne Oyntment The use of this Oyntment; The green Oyntment The flowre of all Oyntments, so called because it is good for all these diseases following; To make a Searcloth To make a black Plaister A black Plaister good for any bruse ake or pain in the bones; A leaden Plaister good for many infirmities The Virtues of this Plaister; An excellent Medicine for an Outward bruse An approved Medicine for an inward bruse An excellent Pultess for a bruse; A very good Pultess to ripen a swelling A very good pultess to dissolve a swelling The Lime drink; To make the Lime Water A water to stop any Rhume in the Eyes or bloud-shot, or weakness caused by Rhumes also it preserves the sight; For Pearles in the Eyes For any running in the eyes or pearls if they are not too far gone For the Convulsion A powder good against Miscarying To help the falling of the pallat of the Mouth; For blud shot or any New bruse upon the Eye To help Rhume in the Eyes For convulsions in Children; For the stone or any stoppage of Water For convulsions, falling sickness or any fitts of the Mother; The Convulsions in Children The stoppage of Water To help Miscarying For the Piles; To make the Oyle of Malloes For an Ague For an Ague For an Ague For the falling of the fundament; A plaister for the Stomack and to help digestion and for a consumption or pain in any part For wormes in Children For a woman lying in, or for any body faint, or in a feaver For an Ague; Eye Water Eye Water A plaister to stay Rhume from falling in to the eyes; For the Stone The manner of takeing it For an Ague; For a Lask To make Lozanges good for all Manner of colds To mingle succory water, endive and fumitory water; To make one Fatt For the Collick For the drink To prevent sore breasts in lying inn For milk that is by cold or any other accident hardned or in Lumps; For sore or chipt nipples For akeing or cold in breasts To prevent sore Nipples For sore breasts For sore Nipples; To make Almond jumbles To make Juniper water To make Marmalett of Cherries; To make poppy water The Vertue of this water For the Tooth ach To make yallow salve; To make Cheese Loafes To make Chainery Aile To make vnguentum allum Camphelat to heale any outward heat To make Curran berry wine; To make Cheese Cakes To make piramink Cream To make Cracknells; To make Lemon Cream An excellent green Oyntment; A most excellent water for a Consumption How to make litle Cakes To bake little plum Cakes To make Orange water; To make clear Cakes of Currons, Gooseberries, or Rasberries How to make a brown Soope, The Spanish way; The true and genuine receit of that famous spirit called the Queen of Hungaries Water For the bite of an Adder; How to keep Codlins the Cheapist way # pickell Elder buds; For A strain in any part For a bruse in any part; For stone or gravell An Almond Pudding Green pease Soop; To pickle onyons white or red To preserve pears in sirrup; Marmalade to fill the plumbs Chicken pye; Plumb Cakes

Cookery-book: 17th / 18th century

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