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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ee ame a and C andtyngs. Canvas from their ftones & skins, then fet them ver the fire again, with a good quantity y of red ne, fo boil it, firrit 2 it till it be t] thick, & when it Ken ev’n boiled enough, pu in a Convenient. pro- portion of Sugar, ftir it well toget hy ani put it ato your Gaily-pofs. O. $8 aa Oranges. i off, and boyl the om in Rofe-water gar till they a EH then make your Pye, and fet them-whole init, and put the Liquor they . fy I~ tv a3 io) as] O rere * wie + / ae Te {9 144 were boyled in inte the Pye, feafonit with. Sugar, od ger. oD 73. To preferve Peaches. Take a pound of your faireft and beft coloured, Pea iches, and witha wet linnen cloath wipe off the white coar of them, then parboyl them in half a pint of White-wine, anda pint and a half of running water 501 aie parboil’d a, peel otf the white skin of the m and the n weigh them; take to your pound of Peaches 3 quarters of a pound of re clined. sugar, and diflolve it in a quarter of a pint of Wh hite- wine, and boy] it almoft to the heightof a Syrup, then put in your Peaches, and let them boil in the Sy rup a quarter of an hour.or more, then put them up and keep them all the Year. 72s To pref ve Goofberries. Take Goole-berries, or r Grapes, or Barberries, and take fomewhat more than their weight in fag oar beaten fine, lay one laying of Fruits, and another: of fagar, tillall are laid in your pre fervin 1g pan, then take 6 {poonfuls of fair water, and boyl your Fruits therein as faft as youcan, uw till they be very clear, then take them up, and boy! the fyrup by it felf, till it be thick; when they are cold put them into Gally. pots, B4 73,10

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