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]

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.

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ars — OT and Candying. 3 the liquor of the worft Cherries into} it; boyl y C Merrie till they be well coloured, then take them up, and boy] the Syrup till it will hee n the fide of the difh, and when they are cold, put them up in a Glafs covered clofe with. Paper untill you we them. 9: To make Conferve of Oranges Lemons, Pippins. Boy! any of thefeFr uits, 26-you would do to make Pafte thereof, and when it is ready to fafhion upon the Pye-pl: ite, then re it into your Gally ’ pots ,» and. never dry it} and’ this is all the difference betwixt Conferve and Pafte, and this ferves for. all hard Fruits, as Pippins, Oranges and Lemmons. 10 ‘To make Symballs. _Take'fi fine flower dty’d & as much Sugar as flow- 5 then take as much whites of Eggs, as will make vous it Pate e; put in alittle Rok e-wa ter, with a quafi- tity of Coriander-feed and: Annifeed sthen mould it Wp in the-Fafhion. you wilf’ bake it’ in. 1F. To make Syrup of Clove-gi. ly-flowers. Take a pour d of Clove --gilly- flowers: the whites Beit ng cut off, infale them'a w hole nig ght in a.quart of fair water, then with ‘4 ‘pound of S agar diffolved ir it, make it intoa Sy dai without: boyling. 12. Tor WHA RE Syrte ) vale polet ¥. Takeo let howers frefl, and pick a po und, put them ato; clear water r boyling T quart, fhut them up clofe together in anew glazed pot a - whole day, then prelssthem ‘hard out, and’in 2 pound of the Lie : 4, Po quor duffoly ve4 sree and 3 ounces ¢ 3 vf W} hite Su: Zar, take awe he icun and ina! éituit ifo-a dS Syt Up, with- Out b< yy yling. “9.1 0 make Marmalade of Oninces. Take a bott ttle of 1 water, and 4 pout id of f Sug oe. lét hein beyl toge herjw he a6 they D boyl. cui ¥ thet Yn icle an,

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