The accomplish'd ladies delight, in preserving, physick, beautifying, and cookery. : Containing I. The art of preserving and candying fruits and flowers; and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet: or, excellent receipts in physick and chirurgery; together with some beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent receipts relating to the female sex: and for the general good of families, is added the true receipt for making that famous cordial drink Daffy's elixir salutis. III. The compleat cook's guide: or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode; with all sorts of sauces and sallets: and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them.

  • Hannah Woolley
Date:
[1696]
Catalogue details

Licence: Public Domain Mark

Credit: The accomplish'd ladies delight, in preserving, physick, beautifying, and cookery. : Containing I. The art of preserving and candying fruits and flowers; and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet: or, excellent receipts in physick and chirurgery; together with some beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent receipts relating to the female sex: and for the general good of families, is added the true receipt for making that famous cordial drink Daffy's elixir salutis. III. The compleat cook's guide: or, directions for dressing all sorts of flesh, fowl and fish, both in the English and French mode; with all sorts of sauces and sallets: and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them. Source: Wellcome Collection.

    201/212 (page 179)
    | aad Candying. 4 A, Lmond Butter ; P ~ ‘ “o 1% Almond Milk 6 4 | y Apts “ocks prefe rv'd ibid : |} Aqua Mirabilis 7 Angeilets to make 9 Angelica water 14 | Angelica roots pre- | | ferved 1g | }Aqua Compofita 21 | | Artificial Malmiey 22 |Artificiai Claret ibid. | \Apricock-Cakes 27 | i} A’rtichoaks prefery'd 30 | Almond Caudle 37 Artiehoaks to pickle 50 | A’rtichoak bottoms to pickle B Warley water Balm-water 20 21 ‘ied © ” ies ~ Preferving, Conferving, Conferve of Rofes ibid. Cinamon water ibid, Cherres preferved 2 Couferve cf Oranges cumbers to pickle 4 ream of Quinces ¢ Cherry-wine 7 Currans preferves § Conferve of Quinces rr Confer veofrofemary 1 3 Cherries to dry _“ 14 Conferveof Damfons 16 Conferve to ftrength- en the Back 29 Conferve of Burrage- flowers ~ 24, Conterve of Pruans 25 Cryttal Jelly 26 Conierve for Tarts aj] the Yer 28 6 Wr. Lurges’s Plague- i) “water 24 urage-flowers to _to p:ckle 39 Candy 26; Cinamon-Suger 4g Pisket-ca! es to make 27 | Cream of Apricoeks 41 Banbury Cakes 30 | Cullice to make ibjg. iBarbéerrizs eandyes 40 | Cucumbers green 24 iBarberries preferves 41} Cakes of Lemons A3 Bragpet to mane 62 Capon water 4.4. | C China-Broth ibid, ; ionferve of Parberries 1 | K Cream ;