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Jos. Forbes cookbook, circa 1790s
Page 20
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Sweetmeats, the Marrow of two large Bones, for 3 lb of Roots then lay 3 lb of Butter over all & close the Pie, half a hour will Bake it 53rd To make a Caudle for a Potato Pye Take 1/2 pint of white wine & as much Sack, make them Boil & Brew in a good piece of Butter, the Yolks of 3 Eggs and when the Pie is Bak'd put in the Caudle & Shake it well, Squeeze in the Juice o a whole Lemon before you put it into the Pie 54th To make Cherry Wine Take 6 lb of Cherrys Stalk'd & Stew 3 lb of Sugar, 3 quarts of Water Break and mix altogether, Shake ye Cask every day for 10 Days together, let it Stand Close Stop't 3 Months then Bottle it 55th To make Currant Wine/another way Take ye Currants & Strip y/m from the Stalkes then Squeeze the Juice out wt your hands & Strain them through a Cloth to a Gallon of Juice you must put 4 lb of Sugar & 3 quarts of Water mix them together & put it into your Cask the fruit Should be thoroughly ripe 56th To Pickle Oysters another way Take 8 quarts of Oysters & Parboyl them in their own Liquor then take them out out & Clense y/m in Water then wipe
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Sweetmeats, the Marrow of two large Bones, for 3 lb of Roots then lay 3 lb of Butter over all & close the Pie, half a hour will Bake it 53rd To make a Caudle for a Potato Pye Take 1/2 pint of white wine & as much Sack, make them Boil & Brew in a good piece of Butter, the Yolks of 3 Eggs and when the Pie is Bak'd put in the Caudle & Shake it well, Squeeze in the Juice o a whole Lemon before you put it into the Pie 54th To make Cherry Wine Take 6 lb of Cherrys Stalk'd & Stew 3 lb of Sugar, 3 quarts of Water Break and mix altogether, Shake ye Cask every day for 10 Days together, let it Stand Close Stop't 3 Months then Bottle it 55th To make Currant Wine/another way Take ye Currants & Strip y/m from the Stalkes then Squeeze the Juice out wt your hands & Strain them through a Cloth to a Gallon of Juice you must put 4 lb of Sugar & 3 quarts of Water mix them together & put it into your Cask the fruit Should be thoroughly ripe 56th To Pickle Oysters another way Take 8 quarts of Oysters & Parboyl them in their own Liquor then take them out out & Clense y/m in Water then wipe
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