The English hovse-wife. Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyles, banqueting stuffe, ordering of great feasts, preserving of ... wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth ... the knowledge of dayries, office of malting ... baking, and all other things belonging to an household / A worke generally approved, and now the fifthe time much augmented. Purged and made most profitable ... By G. [ervase] M.[arkham].

  • Markham, Gervase, 1568?-1637.
Date:
1637
Catalogue details

Licence: Public Domain Mark

Credit: The English hovse-wife. Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyles, banqueting stuffe, ordering of great feasts, preserving of ... wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth ... the knowledge of dayries, office of malting ... baking, and all other things belonging to an household / A worke generally approved, and now the fifthe time much augmented. Purged and made most profitable ... By G. [ervase] M.[arkham]. Source: Wellcome Collection.

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    To make an excellent compound boy Id Saiiat; rake An excellent ofSpiDagcwcllwaflir, two or three handfuls, and put into it fairc water, 8c boyle it till it be exceeding foft,8c tender as pap ^ ihcn put itintoaCulIanderanddrainc the wartrfromir, which done, with the backefide of: your Chopping-knife chop it, and brufe itasfmallas may berthenputitinto a Pipkin with a good Jumpe of fweet Butter, and boyle it over againc; then cake a good handful! of Currants cleane wafhrjand put to it,& ftirre them well together 5 then put to as much Vinegar as will make it reafonable raiT,and then with 5ugar feafbn it according to the tafte of the Mafter of the houfc,and fb ferve if upon iippets. Your preferved SalJats are of two kinds,ey ther pick- ' led, as are Cucurobers.SamphirejPurflan Broome, and ^ fuch like, or preferYcd with Vinegar^ as Violets Prim- rofe,Cowf]ops,Gillyflowers of all kindSjBroomc-flow- crs,and for the moft part any wholefome flower what- foever. Now for the pickling of Sallats,they are only boiled and then drained from the water, fpread upon a Table, and good ftoreof Salt thrownc over them, then when they are ihorow cold, make a Pickle with water, Salt, and a little Vinegar, and with the fame pot them up in cicic earthen pots, and ferve them forth as occafion (hallierue. Now for preferving Sallats,you (hall take any of the Flowers beforeftyd after they have beenepickt cleane ftom their (hikes, and the white ends (of them which have any ) cleane cut aWay, and wafht and dryed, and taking a glafle pot like a Gally-pot, or for want thereof a gally-pot it felfe j and firft drew a little Sugar in the bottomc, then lay a layer of the Flowers, r F 2 then