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]
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.
![23. Tomake Almond Milk. Boyl French Barly, as you boy] it, caft away the water, till you fee the water leave to change Colour ; as you put in more frefh water, then put ina bundle of Strawberry leaves, & as much Cullumbine leaves, - and boyl ita good while, then put in beaten Al+ monds and firain them, and then {train it with Sugar and Rofemary, then {trew fome Sugar about the difh, and fend it to the Table. 24. To Preferve Apricocks or Pear-plumbs when green. Take the fruit and fcald them in water and peel theni, {crape the. {pungy fub{tance off the Apricocks, or Quinces, boy! them very tender, taking their weight. in ibgar, andy asomuch water as) to cover them, boy! them very leafurely 5 thentake them up and boy! the Syrup. till it be thick , and when they are cold put them up with your Syrup into your preferving Glaties. 25, FopiskleBrench Beans; Take your, Beans and {tring them, boyl them tender ;.taxe them off, letithent itand till they are cold, put them into pickle of Beer Vinegar, Pepper Salt, Cloves and- Mace, with a little Ginger. 26, ' To make an Excellent Felly. be iy ee mh ys : £ ory ey” t : ’ Se me ck - Take 3 QranOns OF Water, ovl init a knuckle of Veal, & Calves feet fitin two,with alf theaticlean taken. from between the elavws, .let thembayl toa ‘very tender Jelly keeping it cleam fcum‘d,.: and the edges of the pot always wiped witha clean Cloath, ' that none of the icum may-boyl! ingftraimit fromthe meat, let it'itand all night, the nextemorning takea way the. top and the bottom, and a. quart: of this y . Jelly,half a pint of Sherry Sack, half an ounce of Ci- namon, & as much Sugar’ as wiil fealon it, 6-whites O](https://iiif.wellcomecollection.org/image/b30343112_0024.jp2/full/800%2C/0/default.jpg)