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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 54
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To Make very good pills for the heade and to purg away mallincolly humours take halfe A ounce of alloes A quarter of A ouce of Mirtha halfe A dram of saffron in fine pouder beate the other in fine pouder and sifet them severally through a tiffeny or fine searce then tak the[ suripe?] of rosses with A grigg and put as much into the pouder as will make it into a stiffe past then take too drops of the oyle of anniSeeds and worke it well into the past with A pestell soe put them in A Gally pott and when you use them make them into the bigness of A greate gray pease. take too of them one hower before supper or as you feele them worke you need not keepe your chamber nor forbeare your ordinary dyat only drink some warne thing in the Morning take
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To Make very good pills for the heade and to purg away mallincolly humours take halfe A ounce of alloes A quarter of A ouce of Mirtha halfe A dram of saffron in fine pouder beate the other in fine pouder and sifet them severally through a tiffeny or fine searce then tak the[ suripe?] of rosses with A grigg and put as much into the pouder as will make it into a stiffe past then take too drops of the oyle of anniSeeds and worke it well into the past with A pestell soe put them in A Gally pott and when you use them make them into the bigness of A greate gray pease. take too of them one hower before supper or as you feele them worke you need not keepe your chamber nor forbeare your ordinary dyat only drink some warne thing in the Morning take
Szathmary Culinary Manuscripts and Cookbooks
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