Manuscript recipe book of Grace Carteret, 1st Countess Granville (1654-1744)

Galleries and Reading Room

Library

Shop

Café

We’ll be closed on Monday 6 and Tuesday 7 July, reopening as usual on Wednesday 8 July.

We're running paid user research studies to improve Wellcome Collection online

Take part in research

English manuscript book of medicinal and culinary recipes owned by Grace Carteret, 1st Countess Granville (1654-1744), with ownership inscription on the inside front cover. The volume is closely associated with the contemporary Ann Fanshawe recipe manuscript held by the Wellcome Library (MS.7113). The Carterets and Fanshawes were family friends, as Ann Fanshawe's memoirs (<a href=" http://searcharchives.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&ct=display&fn=search&doc=IAMS032-002093082&indx=1&recIds=IAMS032-002093082&recIdxs=0&elementId=0&renderMode=poppedOut&displayMode=full&frbrVersion=&dscnt=1&frbg=&scp.scps=scope%3A%28BL%29&tab=local&dstmp=1414597102823&srt=rank&mode=Basic&dum=true&vl(freeText0)=ann+fanshawe&vid=IAMS_VU2" target="_blank"> British Library Add MS 41161</a>) indicate. The families' relationship is reflected in overlaps in content between the recipes in the two volumes, notably the highly unusual early recipe for ice cream at MS.8903, f.9. This is closely related to the famous ice cream recipe at MS.7113, f.158r, and appears to date to before the first English printed ice cream recipe in Mrs. Mary Eale's Receipts (London 1718).The recipes are undated but the majority are written in a single fair hand dating from the mid to late 17th century, with additional recipes added or inserted in a wide variety of hands dating to around the mid 18th century. There is a clue to dating in the record of butter salting days for June-November 1662 entered at ff.4-5. Given that part of the butter salting record is inserted into gaps in the fair hand recipe text, it seems likely that the former was added into the volume after or at the same time as the initial recipes were entered.There is a list of apothecary's weights and measures on the inside front cover.The recipes are arranged as follows:In the original hand: Creams, syllabubs, cream cheeses, ff.5-19 Preserves, dried fruits, syrups, ff.24-36 Wines and ales, ff.37-41 Fish, meat, poultry, game, ff.43-57 (including recipes in later hands at ff.55-57) Medicinal recipes, ff.58-69 (including recipes in later hands throughout) Pickles, ff.70-71In mixed later hands: Medicinal recipes (interpersed with a few culinary recipes), ff.72-83 Culinary recipes (interpersed with a few medicinal recipes), ff.84-106The volume does not contain an integral index or contents list. We are grateful to Gwenneth Heyking of the Herb Society for transcribing the recipe titles as follows:f.5A Creame Sillibub f.5To make Snow of Green Apples f.5To Make a Foole f.6Malbury A Sack Possett f.6A Custard f.6A Leamon Creame f.6A White Wine Creame f.6A Brown Bread Creame f.7Blank f.8Mrs Risden Harts Horne Jelley f.8A Sillibub f.8A Sillibub f.9Calves foot Gelley f.9The Ice Creame f.9The Blanche Creame f.9The Steeple Creame f.9Butter-milk Curds f.9The Quince Creame f.9Almon Creame f.10Mrs Fountain The Imperiall Creame f.10A Creame Cheese to be made at the hottest time of the year to keep all the winter f.10A Cream Cheese f.10Mrs Fountaines Cheese Cakes f.10The Froth Creame f.10A Leamon Creame f.10The Clouted Creame f.10The Spanish Creame f.11To make the Clodding Cream f.11A Cold Posset f.11A Sack Creame f.11To Make Egge Creame f.11To Make Fresh Cheese f.11To Make Almon Butter Gelley f.11To Make Almon Creame f.11The Orrange Foole f.12To Make Orrang Creame f.13Mrs Egerton Almon Butter f.13Very Good Cheese Cakes f.13A Buttermilk Creame f.13A Thick Creame Cheese f.13An Almon Custard f.14Almon Butter made with Milke f.14A Creame Cheese f.14A Codling Creame f.14To Make a Posset without Milk f.14Almon Butter Best Way f.15Lady Jacob Cheese Cake f.15To Make Leach f.15A Pretty Dish of Creame f.15A Lemon Sillibub f.15The Cabbage Creame f.16Mrs Malbery The Angelot Cheese f.16A Creame Cheese f.16A Cold Creame f.16Almond Butter f.16A Trifle f.16Junkets f.16Curds and Creame another way f.17A Creame Cheese f.17A Cheese f.17The White Custard f.17To Make Cheese Cakes without Curds f.17To Make Fresh Cheese without Runnet f.17A Creame Cheese f.18A Creame Posset the best way f.18A Whipt Sillibub f.18The Cheife Leamon Cream f.19Cleare Cakes of Orranges ff.20-23Blank f.24To dry Cherries f.24To preserve Barberries f.24To dry Barberries f.24To Dry Aprecox f.24To Candy any sorts of flowers for sallets f.24To preserve the Morrella Cherrie f.25The Flech of Aprecox f.25The Flech of white Quinces f.25To preserve the Kentish Cherrie in Gelley f.25To Dry any fruit wihout etc f.26To Candy Grapes or Gooseberris after you have preserved them f.26To Make Suger Plates of any Cullor f.26To make Jumballs or Cakes f.26Orrange Waffers f.26Apricock Past f.26Past of Green Nectrines f.26To keep Fruit as Damsons and Grapes fresh till Xmas f.27To Dry Damsons or any other plumbs to look as blew as from the tree f.28Sweet water to burn f.28Marmalet of Quince White f.28Preserved Grapes f.28To preserve Walnuts white f.28To preserve Walnuts Black f.29Clear Cakes of Quince f.29To dry Black pear Plumbs f.29Clear Cakes of Apricox f.30Cleare Cakes of Rasberries f.30Sirrup of Clove gilliflowers f.30Sirrup of Corrall f.30To make sirrup of Gilliflowers with Leamon f.31An aproved Sirrup for the Spleen f.32To make Sirrup of Elderberries f.32Sirrup of Elder f.32To make Sirup of Saffron f.32Lady Scarbrough To preserve Grapes f.32To Preserve Grapes f.32A Sort of Rasbury Cakes f.32To Dry Peaches f.33To preserve Kentish or golden pippen f.33To Make Fruit Biskit f.33To Dry Plumbs f.33Clear Cakes of Rasberries f.33To Dry Apricox f.33To Make Leamon or Cytorn [citron] Jelley f.33Apricox Marmalet f.33Kentish Chery Marmalet f.34To dry Cherries f.34To Preserve the Clear Plumb or any f.34Red Quince Marmalet f.34To preserve Quince whole red f.34Orrange or Leamon Cakes f.34Conserve of Red Roses f.35To make white Quince Marmalet f.35To preserve Green Apricox f.35To preserve Rasberries f.35To make Orrange Cakes f.35To make Damson Biscuit f.35To make Dutch Cakes f.36Cleare Cakes of white Curran f.36To make Orrange Cakes f.36Cleare Cakes of white Pear-plumbs f.36To preserve Goosberries Dryed f.36To keepe Walnuts Fresh or moyst all Winter f.37Leamon Ade to be drunk in Summer (margin: LC) f.37Rasbury Wine f.37Black Cherry Brandie f.37Rasbery Brandie f.38Rasberrie Wine f.38To make Gilliflower Cowslip or Rasberrie Wine f.39To preserve Cytorns [citrons] f.39Cowslip Wine f.39Apricock Wine f.40A Raison Wine f.40Leamon A[?] f.40Cock Ale f.40The White Mead f.40Cowslip Wine f.41To make a kind of Malt drink Cheshire way f.41Cock Ale f.41Another Cock Ale f.42 Blank f.43To make Elderberry Wine f.43To make Quince Wine f.43To Dress a Carp f.43To Dresse Pike Tench or Carp f.44To boyle a joale of Salmon f.44To Stew a Carp f.44To Collor Beefe f.45To Collor Beefe f.46To Collor Veile f.46Hanged Beefe f.46A Pig Pye f.46Sassages f.46Sassages another way f.46Beefe Mamode f.47Sassages another way f.47A Good sauce for a Hare f.47To Dresse a Pigg f.47To Roast a Leg of Mutton to eat cold f.47To Roast Oysters f.48A Friggacie of Chickens Rabits or Pigions f.48Scotch Collops f.48To Roast a Shoulder of Mutton f.48A Frigacie of Cold Roast Beefe f.48Stewd Beefe f.49To souce all kind of foule f.49To Dresse a Loyne of Mutton f.49An Ele Pye f.49To Dry Neats Tongues f.49To souce a Pigg f.49A French Pottage f.49A Goose to Eat Cold f.50To Roast a Sholder of Mutton In Blood f.50Beefe Alamode to eat Cold f.50To Dresse a pike f.51To Roast a Pike f.51To Roast a Goose after the Cheshire way f.51To Roast a Capon with Oystors f.51The Kings Pease Pottage f.51To Boyle a Carp f.51To Boyle a Codds Head f.52To Stew a Leg of Beefe f.52To Make a Friggacie f.52To Stew a Carp f.52A Haggis Pudding f.52How to Bake Venison or Beefe in potts to keep all the yeare f.52To Boyle a Brest of Mutton f.53To Boyle Mutton f.53A Couple of Carps in Crafish f.53How to Bake a Swan in a Pie f.53To Bake a Rump of Beefe f.53A Pudding of a Leg of Mutton f.54To dress a Lambs head f.54To Stew a Calves Head f.54A Broth For a Consumption f.55To Make Pole Bisket f.55To dresse mushroome hot or a Friggasie of mushrooms f.55To Fry Oysters f.56To make Cheesecakes f.56To make a Devonshire white Pot f.56To stew Salary for boyld Fowls f.56To make Apricock fritters f.57To Dry Bacon or Beefe f.57To make Gooseberry Vinegar f.57To make a Trifle f.57A Crust for fruit or sweet meat Tarts f.58To make hair grow where it is bare f.58Soveraigne Medicine for the shortness of Breath and purseness f.58For A Consumption Cough f.58Cynomon Water f.58A Water to Clear a Sunburnd face f.58To make Cherry water f.59Milk-water against a Consumption f.59Dyet Drink f.59Good Whea to drink in the summer f.60The Jesuits dropps f.60The Virtues of the Jesuits drops f.60The Virgins Milke f.60Almony Milk to uns
op the Liver or the Spline f.61Spirit of Clary f.61Orrange Water f.61The small Sufitt Water f.61Treacle Water f.62Cynomon Water f.62Spirit of Cytorns [citrons] f.62Almon Milk f.62Almon Milk a second way f.62A precious Cordial to be made in May June etc f.63Lemon Water f.63A Sweet Water f.63A Sweet Bag f.64To perfume Gloves the Spanish way f.64How to make poppy Water for a surfeit f.64Spirit of Caster f.64Simple Water of poppies f.64Poppy Water f.65The Imperiall Water f.65To make Water of Rosasolis to be gatered in the month of June and July f.66To make Peaches or apricox in brandy f.67To pott Fowles in Jeley f.68 Blank f.69Violet Water f.70To Picle Mushrroones f.70To pickle Oysters f.70To pickland Pursland Stalks f.70To Pickle Barberries f.70To make Leamon Sallet f.70To Pickle Walnuts after the Indian way given by an Indin Marcham f.70To Pickle Broome Budds f.71To Pickle Ash Keyes f.71To Pickle Turnips f.71To Pickle Cucumbers Purslin etc f.71To Pickle Heartichocks f.71To Pickle Cucumbers f.71To Pickle Mushroomes f.72To make Almon Biskett f.72To make Little plume Cakes f.72A Esspetiall Medecine to cure all kind of Maladies and griefs f.73An excellent Cordiall f.73For the Wormes in Stomach or Belly f.73For a bruise f.73An approved medicine for a Canker f.73To break the Stone f.73For a Feaver, Wormes or any distemper at first f.73A Drinck in a Feaver f.73To cure a Feaver at three times Taking f.73For the Dropsey f.73To staunch bleeding at nose or wound f.73For a paine in the head f.73For a Loosenes f.73For the Faling sickness f.73For the same f.73Another f.73To make Sirrup of Ruberb f.73How to make the black Plaister f.74To make a Goosbery Tansie f.74To make Orange Marmalade f.74For a Dropsie or Raw Stomach f.74A water for an Ague f.74For a Flushing in the face after eating f.74A water for an Ague f.74A Medicine for the Chollick f.74For an Itch f.74For a Soare throat f.74The Italian Plaister f.74An Oyntment for a burn with Gunpowder f.74The Golden Searcloth Excellent good for the Sciatica, Gout, Bruises, Stich in the back or sides and Strains f.75To stay the bleeding of a wound f.75For the Collick f.75Lucatellus's Balsome f.75There Vertues f.75A Purge to Strengthen the liver and against the Dropsy f.75The Leaden Plaister f.76To preserve fruit all the yeare f.76A walnutt water Excellent for many things f.76For a palsy a good Oyntment f.76A rare medicine for Chest wormes f.76For the Stopping of the water f.76Another for the Same f.76Another f.76For the Strangurie or bloody water f.76Another f.76For the Collick f.77The Greene oyntment f.77Doctor Stephens Water the same of Doctor Chamberlain with which he did much good and at his death f.77The vertues of this Water f.77A Water that healeth all manner of feavours att three times takeing f.77An Excellent recept for a lin and webb in the Eye f.78To make Swallow water f.78The vertues f.78To make Bacon, Westphalia fashion f.78A Receipt for Plague Watter f.79A List of the Herbs and other Ingredients for the Plauge watter [T]ribled f.80A Certain Cure for a Sore Breast without Pain that Comes by Milk or Ague not by a Blow f.80To Stew a Neck of Veall f.80To Make a Frigasye f.80How to make Scotch Collops f.80How to Stew Tripes f.80To make a very good pickle for Tongues or Hames of Bacon f.81To preserve Oranges whole f.81To Pickle Hames the Westphalia way f.81Mrs [?]s Surfit Water f.82To make Orange Marmalade f.82To picle Porke f.83A Powder for Convulsions f.83To Make Burbon Biskett f.84To Pickle Mushrooms f.85To make Oyle of Charity f.85Lord Gower receate to make Elderbery wine f.85To make a jam of Cherries f.86To preserve Quinches in Syrrop of a pure Cullor f.86To make Jelley of Pippins f.86To preserve Whole Oranges f.87To Dry Aprococks f.87To make Pastatia Creame f.87To Pickle Colleyflowers f.87To make Browne Sawce for Severall sorts of meate as a brest of mutton Ducks Turkeys or what else you f.87please f.88To make Tongs f.88The Oyster Loafe f.88How to Coller Beefe f.88To Green Fruit f.89How to Coller Beef f.89Goose Bery Wine f.89To Stew a Carp f.90To Make Good Cheescakes f.90To Make Rare Fritters f.90How to Dry Neats Tongues f.91A Cake f.91Scotch Collops f.91To Make Rare Peaspottage f.91To Do Fish after the Spannish Fashion to keep Good a Year f.92A Rare Receipt to Make a Dish Pudding f.92To Make Runnet f.92The Best way of Making Angelotts f.92To Stew a Calves head f.92An Excellent Surfett Swatter f.93For a Consumption f.93Aquamirabilis f.93Orange Water f.93To Make Purfume to Burn f.93For a Cough f.93To Make a Spinage Tart f.93To make a Custard f.93To make a Tansey f.94For Incompareable Ale f.94For a Boyled Pudding f.94Puffs f.94To Make Bunns f.94To Stew Chickins f.94To Make Lemmon Creame f.95To Make Sugar Cakes f.95To Make Rice Puddings f.95To Make Jumballs f.95To make Almond Puddings to Bake f.95To Make Lemmon Creame f.95To Make Orange Marmalett f.95To Make Yest to be not Bitter f.95For the Meagrim Appoplexy Vertigo Coma f.95To make Syrrup with opening Roots f.96The Virtue of the Root of the Common Burdock f.96To Cure a Burn and heal it without a Scar f.96For any Bruise f.96To Make Jelley for Carp Tench or any souced fish f.96To Dress a Pike f.96A Stomake Plaster for a Consumption f.96To Pickle Walnutts f.97A Jandes Drink f.97Orange Cakes f.97To make Quinch Jumballs f.97To make Aprecock Jumballs f.97To Make Fruit Wafers f.97To Make Orange or Lemon Wafers f.98To Preserve Cucumbers f.98For Greening of Fruit f.98To Make Read Marmalade in Jelley f.98To Candy any tender fruit Raw as Currens or Cherries etc f.98To Make Honnycombe Cakes of Sugar f.98To make Sugar Wafers f.99To Make Little Jumballs of Sugar f.99To Make Marmalade of Orange so Esteemed in Court f.99To Make Allmond Jumballs f.99Past of Pear Plumbs f.99Tart of White Pare Plumbs f.100Clear Cakes of Quinches f.100Clear Cakes of Goosberrys f.100Cherry Past f.100To Candy Angelico f.100To Preserve Quinches in Syrrop of A pure Culler f.101To pickle Piggons f.101Beef Allamode f.101A Dove Goos or Turkey f.102To Make Almond Chees Cakes Lady Atkins way f.102Lady Osborns Stich water f.102To make a Creem Cheese f.102To Make Cowslipe wine Mrs Herberts way f.102To make mead Mrs Michels way f.103To Make Blois bisket f.103A Butter'd Bisket f.103To Make Carraway Bunns f.104To Drie Figgs f.104To Make White Marmalade f.104To make the Countess of Warwicks Biskets f.105To make Almond Bisketts f.105To Make White Quince Marmalade Mrs Te[v]ars Way f.106To Stew pigeons Mrs Herberts way f.106To Stew Rabits Mrs Herberts way f.106To make Bath Biskets f.106To make Mrs Rowleys wafers f.106Miss C S [the recipe deals with cooking a hogs head and pickling it to keep a month]

1 volume The manuscript is a 4to volume (20 x 32 cm) comprising 107 folios. The original page numbering runs from p.43-p.278, with 13 unnumbered pages at the back, several pages lacking (pages77-78, 157-190, 213-214, 223, 277) and two consecutive pages numbered 227.

Manuscript recipe book of Grace Carteret, 1st Countess Granville (1654-1744)

Licence and re-use