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English household, medical, and cookery receipt book

Page 13

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Sir John Linclairs Recipt Recommended as good diet for invalids Beat up an egg in a bowl then add six tablespoons full of cold water mixing the whole + all together To this add two tablespoons full of the [farina] of potatoes (called by some potatoe starch) and mix it well with the former and lastly add as much boiling water as will convert the the whole into a jelly and mix it well It may be taken alone or with the addition of milk and sugar. It is and admirable breakfast Dr. Melons Recipe for a Cough Take a large teacup full of lindseeds, two ounces of stick liquorrice a quarter of a pound of stoned raisins put this into three quarts of water and simmer it over a gentle fire until it is reduced by one half The add a quarter of a pound of brown sugar-candy a table spoonfull of old rum a table spoonfull of lemon juice or of white vinegar {illegible] the Rum and add acid may perhaps be best add in a fair proportion to each does when taken. The dose Drink half a pint when going to bed and it is said to have done wonder. To Fine Cider To one barrel [nfile] sweet [first?] four tablespoon fulls of salt dijsolved in cider in March pack it into a clean cask. Fill thE barrel half full of cider Then dip a rag in malted Brunastone fasten it to the [bring?] Salt it one fine and put it into the Barrel when it is burnt shake the barrel wall and then fill it up Then take three eggs in a quart of milk to fire it and when fine add one quart of molasses without stirring it. To brine Hams To each ham take one ounce of salt-petre one gill of fine salt mixed with one gill of molasses rub this + all over them let them lie three weeks with pickle then smoak them and lay them down in tow [rovapted] round them which will preserve them from insects. For Strains wounds bruises go in Cattle or horses Oil of bittol 1 ounce spirits turpentine 2 Do Lard 1 pound honey 1 tablespoon mix the above together mix the bitoil and lard first then add the others keep it stirred
 
Szathmary Culinary Manuscripts and Cookbooks