DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English recipe and housebook, 1689-1732

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Page 47

a good sweting cordell take a penworth of dragon watter as much anceds watter as much saffron and medridate migsed all to gether and so drink
for a coldeTake a quart of milk put to it when it boyls a pinte of muskadine and take of the curd and putt in a quarter of a pound of brone Suger candy not boyled and drink it warm
To make queen hangarys water take 3 quarts of brandy in a fuer in to it half a peck of rosemary tops with the flowerr if they may be
The Alexitery milk watter
take [A gnchea?] one part  mint and [cardiens bemdicfus?] of sack four parts worwood two parts shred them small and brus them a lettell and put them in an ordinary sill an and pour upon them nough melk to sock them but not have the melk swim much over them distell this as you don ros watter storing it somtims witha steck that the milk grow not to a cake when you thrink this watter a lone swetin it to your with fine sugerto your Tafast

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a good sweting cordell take a penworth of dragon watter as much anceds watter as much saffron and medridate migsed all to gether and so drink for a coldeTake a quart of milk put to it when it boyls a pinte of muskadine and take of the curd and putt in a quarter of a pound of brone Suger candy not boyled and drink it warm To make queen hangarys water take 3 quarts of brandy in a fuer in to it half a peck of rosemary tops with the flowerr if they may be The Alexitery milk watter take [A gnchea?] one part mint and [cardiens bemdicfus?] of sack four parts worwood two parts shred them small and brus them a lettell and put them in an ordinary sill an and pour upon them nough melk to sock them but not have the melk swim much over them distell this as you don ros watter storing it somtims witha steck that the milk grow not to a cake when you thrink this watter a lone swetin it to your with fine sugerto your Tafast