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.

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    take the whites of 2 or 3 Egos & beat them to Froth, put the froth into the pan to make the {cum rife,feun d it clean ; take off the Kettle and put in the Quinces: & ftir them,when boiled enough put them into boxes. 14. To make Hippocras, Take a Gallon of White-wine, 2 pound of Sugar 35: and of Cinamon Ginger,long Pepper, Mace not brui- fed, Grains, Galingal, Cloves not bruifed, of each 2penny worth, bruife every kind of Spice ‘a little,,’ and put them together into an earthen pot for a: day, then caft them through your bags 2 or three times, as you fee caufe, and fo drink it. 15. Lo make Almond-Butter. Take your Almonds and blanch them, and beatt| them ina morter very—fmall ; and in beating put ai little water, when they are beaten pour -in watert}) yy) into two pots, put half into one, and half into a- nother, put Sugar to them and. ftir them, let them boy] a good while; {train it and fo difh it up. 16. . To preferve Ouinces red. Pare your Quinees and core them; take asmuchi)) yy Sugar as they weigh, putto every pound of Sugar 1 quart of water, boy! your Quinces very leifurely clofe covered,turn them to keep them from {potting,when)| they are very tender and well coloured,boy] the Sy--f rup till it will button ona dufhjand fo put your Sy- rup to them. | 17. Lopickle Cucumbers. Wath them and dry them in a cloth,take Water,,) |... Vinegar, Salt, Fennel-tops, fome Dill-tops; and aa} little Mace, make it fharp enough to the tafte, boyll} 4t a while, and take it off, and let it ftand till cold,,} then putm the Cucumbers, and keep them dowm),, ‘clofe, and within a week they will be fit to ra an i - | 18 Tar)