Transcribe
Translate
Carr family cookbook, 1741-1753
Page 139
More information
digital collection
archival collection guide
transcription tips
For the fluse beat the yolk of an egg and put to it on nuttmegg grated, when it is well mixt put it into a silver or tin porringer and set it over a slow fire, or hot heater stiring it till it be so dry that it will pour divide this quantity into four and take a dose of it morning and evening in port wine. If this does not cure the patient let them live upon broth made of the lean part of a legg of mutton the skin & fat being taken of boyl it into strong broth without either salt or bread or any other thing and let the party eat no other food neither morning, noon or night they may eat bread along with it but no salt, this regimen never fails to cure if it be well observed note it must be weather mutton
Saving...
prev
next
For the fluse beat the yolk of an egg and put to it on nuttmegg grated, when it is well mixt put it into a silver or tin porringer and set it over a slow fire, or hot heater stiring it till it be so dry that it will pour divide this quantity into four and take a dose of it morning and evening in port wine. If this does not cure the patient let them live upon broth made of the lean part of a legg of mutton the skin & fat being taken of boyl it into strong broth without either salt or bread or any other thing and let the party eat no other food neither morning, noon or night they may eat bread along with it but no salt, this regimen never fails to cure if it be well observed note it must be weather mutton
Szathmary Culinary Manuscripts and Cookbooks
sidebar
