DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Bethune Family recipe book, October 22, 1826

Transcribe
Translate

Bethune Family recipe book, October 22, 1826

Page 116

For bruises or strains
One ounce of volatile salts dissolved in a Quart of hot double distilled Vinegar.
133 Cambridge milk punch.
The yolks of 2 eggs well beaten & put into a sauce pan with 2 pints new milk sugar & nutmeg set it over the fire. Keep it constantly stirring one way; let it boil gently till it become quite smooth & a proper thickness take it off the fire & let it stand a few minutes till the 1st heat is off then add by degrees 2 wineglassess of rum stirring the milk while the same is getting in
134 Brawn.
Take your feet & eye pieces boil them till the bones will come out with great ease chop them & sprinkle a little saltpetre over them have ready a piece of coarse cloth the size you would like yr. collar. Sew it up with very strong thread & gather the bottom like a whster. Into this put the meat squeezing it down as tight as you can; gather the other end in the same way & boil it; do not take off the cloth till perfectly cold - you must keep it in a strong wine which must be changed every 3 or 4 days.

Saving...

For bruises or strains One ounce of volatile salts dissolved in a Quart of hot double distilled Vinegar. 133 Cambridge milk punch. The yolks of 2 eggs well beaten & put into a sauce pan with 2 pints new milk sugar & nutmeg set it over the fire. Keep it constantly stirring one way; let it boil gently till it become quite smooth & a proper thickness take it off the fire & let it stand a few minutes till the 1st heat is off then add by degrees 2 wineglassess of rum stirring the milk while the same is getting in 134 Brawn. Take your feet & eye pieces boil them till the bones will come out with great ease chop them & sprinkle a little saltpetre over them have ready a piece of coarse cloth the size you would like yr. collar. Sew it up with very strong thread & gather the bottom like a whster. Into this put the meat squeezing it down as tight as you can; gather the other end in the same way & boil it; do not take off the cloth till perfectly cold - you must keep it in a strong wine which must be changed every 3 or 4 days.