To pickell coucumbers
put them into so much vinegers as will 
cover them [hang] them over a slow fier keep
them shaking till the coulors gone the put 
[supe] viniger and sum peper whole 
cloves and mace slised nuttmeg [steep] them
shaking till the culer comes again put
[them] into a pott cover them downe and let
[them] stand a weeak then pouer only the viniger
[illegible] put in fresh with salt then boald 
and through it in the hot boyling lichur 
[??al] as much musterd seed as big as an egg
thro it into them To pickell
mushrooms
scrape them and put them into watter & 
when all is scraped pour out the fowll watter
[illegible] put in fresh put in a handfull of 
[illegible] salt hange them over a slow fier and
cover them cloas kepe them shaking take
[off] the scum let them [sinder] about a quarter of an
[hour] take them of the fier & put them in a pott take 
[white] wine vineger put in sum mace whole
[cloves] wholl peper slised nutmeggs put to them 
[illegible] a littell cold vineger


and a littell musterd musterd seed tied
up in a cloath the [?ig??sh] of a [wall] but
keep them cloas coverd


How to Collar Eell or Pigg
slitt them downe the back and take
out the back bone of the eel & dry it
& season it with salt peper & cloves,
mace and sweet hearbs strowed on the
inside, so begin at the tayl & rowell
them up in a cloath & pin it a long the
side and soo boath the ends & sides very
straight then take out the pins and boyl
in white wine vinegar and peper, 
slised ginger cloves mace and salt, if it
be a great coller it will take an 
hour and quarter to boyll it
[sow] you may doo a pigge taking out
the boans & putting in sage instead of
sweet hearbs when they are bould enough
sett the one on end, keep them upright,
laying awaigh upon them till thay be 
cold then take them out of the cloath
and put them in the same pickell thay 
were boyld in putting in a little
fresh venegr










one Catherin peach grows aganst the stabel wall 
one old Newington peach grows at the botom of the garden
1 noblis peach
1 Maskline Apriciot the Early, one Turky Apriciot
I Elruge nectrine
1 Roman nectrine 1 Winter Bonecrien peare grows upon
Colmar Peare Bon tien = the mount
[illegible] marrella cherriys
[illegible] cragian peare
1 Burll Buree peare 


To make wallnut C Cachup
gather your wallnuts before they shell
and to a gallond of wallnuts put
a pound of salt then stamp them in 
a morter and let them stand a fortnight,
stir them every day strain them off
and to a pint of liquor put hall a pint
of read wine some shelots a bit of
garlick black peper gniger mace and
 alittle of all spice bruis them all
and boyl all to geather a quarter of an
houer let it stand till could then bottle
it up and cork it close.
it is very good in all brown sauces
and graveys












Page I: Of Roots
Of Angellica
The Root is hot and dry in the Third degree.
a dram in Pouder in a Glass of Canary in a morning
chears and comforts the heart, and revives
the Spirits. it is a great Cordial and a Counterpoyson.
it open, attenuates, and causeth Sweat,
expelling the Plague, Pestilential Feavers, and all
infection from the heart. it provokes the [Terins], and 
expells both Birth and after Birth.
Of Burrage.
The Root (as Authors say) is hot and moist
in the First degree. it is kept without the Bark on 
it is Cordial, and infused in Wine, it chears the
heart.
Of Capers.
The Root is hot and dry in the Second degree.
The Bark thereof, heats, cleanses, cuts, digests
and purges, and opens obstructions both of Liver
and Spleen, expelling gross humors both by Urine
and Seige: it is good against hardness of the Spleen
Palsies, Gouts and Ruptures.



Page 2. Of Roots.
Of China
The Root resisteth putrifaction, it strengthens
the Liver and is commonly used in Diet Drinks.
Of Garden Succory
The Root is Cold and dry in the Second degree,
strengthens the Liver, coolls the heat thereof, and the
Spleen, provoks Urine, cleanseth cuts and abates
the heat of Feavers being boyled in White Wine, and
the Decoction drunk.
Of Comfry
The Root is cold in the first degree dry in the Second
it is mucilaginous, Vulnerary and Conglutinative. It
heals all wounds, external and internal, Stops fluxes
of bloud in wounds, helps spitting of bloud, and Ulcers 
in the Lungs: it is good against Ruptures and Pains
in the back: It cures broken bones and dislocations,
and very powerfully stops the Terms, Whites and
Running of the Reins: it may be boyled in white Wine
and the decoction drunk: otherwise in Ale or in Water
but it is best in the said Wine.
Of Colts foot.
The Root is hot and dry in the first degree. It is
of excellent use in the Lungs, in ulcerations, Spitting
of bloud, Astma’s, Wheesings, Coughs and the like.


Page 3. Of Roots.
Of Dwarf Elder or Dane Wort
The Root is Hot and dry in the Third degree. It is 
as gallant a Purge for the Dropsie as any is under
the Sun. You may safely give a Dram or more (if
the Patient be strong) in white Wine at a time.
Of Dandelions.
The Root is cold and dry in the Second degree being
bitter cleansing and Hepatick, it helps a weak Stomach
being Decocted or made into Tey, according as you are
taught in Page it helps a Gonorrhoea or running of
the Reins, Ulcers in the Ureters, pain of making water
and the Jaundice and purifies the bloud even to [awonder]
Of Red Docks
The Roots are very good for to Purge and cooll 
the Liver and purifie the Bloud and are often used
in Diet Drinks (amongst other Ingredients) for the
same purpose and they are also good for and against
the Collick.
Of Endive
The Root is cold and dry in the Second degree.
It cools the Stomach a hot Liver and amends the
bloud corrupted by heat; therefore it must needs be 
good in Feavers, it cools the Reins, and therefore
prevents the Stone; it opens Obstructions and 
provoks Urine, bruise it & boyl it in white Wine.


Page 6. Of Roots.
comforting the Stomach and restoring such as are in 
Consumptions: they attenuate, open, cut and dissolve.
Of Marsh Mallows.
The Roots are meanly hot, of a digesting softening
nature. ease pains, help bloudy Fluxes, the Stone and
Gravel: Being bruised and well boyled in Milk, and the 
milk drunk, is a gallant remedy for the gripings of the
belly, and the bloudy Flux. If a Feaver accompany the
disease, boil a handfull of Common Mallow Leaves
with a handfull of these Roots.
Of the common Mallows
The Root is cooll and digesting, resisting poyson and
help corrosions or gnawing of the bowells or any other
part; als also Ulcers in the Bladder. see the Marsh Mallows
Of Madder
The Root is temperate and dry in the Second degree
It helps the Yellow Jaundice and therefore opens
obstructions of the Liver and Gall and it stops
Loosness.
Of Mechoacan
The Root is pretty Temperate. It is good for the
Dropsie; but Ruburb far surpasseth that for other
Distempers tho’ Authors commend it very much for
a great cleanser of the inward parts.


Page 7 Of Roots.
Of Nettles
The Root is hot and dry in the Second degree. They
are of Thin parts, open, cut, cleanse provoke Urine & 
are of force against the Jaundice.
Of Onions.
The Roots are hot and dry in the fourth degree. Raw
they are naught for Cholerick people and very hurtfull
for the head and Eyes: but being boyled with Honey
they provoke Urine and the Terms.
Of Orris of Florentine.
The Root of Florence Orris is hot and dry in the
Second degree. It attenuates, expectorates, cleanses,
mollified and digests, it is used against Coughs, 
Astma’s Stinking breath and Terms obstructed; and
is generally mixt with pouder for the hair called Cypress
pouder. You must be sure not to mistake and take
the other Orris which is the Flower-de-luce for that
is a desperate Purger, not fit for you to meddle with.
Of Peony.
The Root is hot and dry in the Second degree. It is
good against most diseases of the head as Epilepsies
Apoplexies, Night Mare and Convulsions.


Page 8. Of Roots
Of Parsly.
The Root is hot and dry in the Second degree. it
opens, attenuates, cleanseth, is Diuretick and Hepatick
it rectifies distempers of the Lungs, Liver Spleen Reins
Bladder and Ureters.
Of Plantane.
The Root is cold and dry in the Second degree. It
cleanses thickens; is hepatick, Anodine & Vulnerary
It stops Fluxes of the Bowels, Spitting of bloud,
Gonorrhoea Whites, Terms and Unvoluntary Pissing
It stops pains of the Teeth and is very good for the head
Of Pelitory
The Root is hot and dry in the Fourth degree being
chewed in the mouth it draws away Rhume in the 
Tooth Ach.
Of Polipody of the Oak.
The Root is cold and dry in the first degree. It purgeth
tough Flegm and Melancholy: It open
obstructions of the Mesentery Liver and Spleen; it is 
good against the Scurvey and Hypocondriack Melancholy:
it dries up Superfluous humours, and takes
away swelling from the hands, Feet, Knees and
Joynts; it helps the Rickets Stiches and Pains in 
the Sides and all ill effects of the Lungs
correct


Page 9. Of Roots
correct it with Carawayes and Cloves. It is most
commonly given in Decoctions, because it is but
a Slow worker.
Or Rhuburb
The Root it gently purgeth Choler from the
Stomach and Liver, opens obstructions, withstands
the Dropsie, Hypocondriack Melancholy; a Little
boyling takes away the virtue of it and therefore it
is best given by infusion and in Pouder but an
infusion of it is best Except in Fluxes then the
Pouder is best, for it Leaves a binding quality
behind it and more especially if it be dried by the
Fire before you beat it into Pouder. It is a very
excellent purging Root, it cleanses the Liver well and 
is so safe that Children may take the Syrup of it and 
may be given to feaverish Bodies, Except they are
Costive then it is not proper because of its binding
quality.
Of Monks Rhuburb
The Root is an Excellent thing to be put into Diet
Drinks for to purge the Liver and cleanse the bloud
it Supasseth the other Ruburb for the Liver, though
some will say that the Red Dock Roots are as
effectual as this but I know it to be false by my own
experience; and I never would make any Diet Drink
for myself, if my bloud be corrupted, but I would
put Three or Four Ounces into it and One Ounce
or Two of the other Rhuburb.


Page 10. Of Roots
Of White Saxafrage
The Root is hot and dry in the Second degree. It
provokes Urine, cleanses the Reins, Kidneys and
Bladder, breaks and expels the Stone.
Of Solomons Seale
The Root is hot in the First degree dry in the Third.
It is of great force in consolidating of broken bones, 
glutinating and healing of wounds, and helping of
bruises, or black and blew spots: It is applied succesfully
in Laxations, weakness of the Joynts and 
Ruptures. It is a great strengthener.
Of Sassaparila
The Root is familiarly used in Diet Drinks and
is very good to cleanse the bloud.
Of Turmerick
The Root is hot and dry in the Second degree. It is
good for a cold Liver and Spleen and also it is
very good for the yellow Jaundice adding a little
Saffron to it which makes it more effectual.
Of Tormentil
The Root is dry in the Third degree but moderately 
hot; exceeding good in Pestilences, provokes
sweat, stayes Vomiting and Stops Fluxes of the belly 
and is good for the Tooth Ach.


Page 11. Of Roots
Of Turbith
The Root is hot in the Third degree. It purgeth
Flegm from the exteriour parts of the Body; it is
corrected with Ginger or Mastick or Carawayes
otherwise it will cause Vomiting. I do not like it to 
be given alone, but is good amongst other purging 
Simples for the premises.
Of Turnops
The Root is hot in the Second degree dry in the First
They are of good nourishment in consumptions to be 
boyled and eaten, but to bake them and make a Syrup of
the Juce is better, but the Essence is best of all.
Of Vervain
The Root is hot and dry in the First degree. It is 
very safe and is good in the Kings Evil and is good
for the head and the Liver, its binding tho not much.
Of White Lilies.
The Root is something hot and dry. It is very good
being bruised to ripen boyles and break them.
Of Water Lilies.
The Root is cold and dry in the Third degree It is
good against Fluxes of the belly, nocturnal polutions
sharpness of seed and Lask bloudy Flux and
Gonorrhoea or running of the Reins.




page 1
[RF] [KC] To prepare Dry nutmag peaches, [pag] the [illegible]
peel the peaches & put them in water bouiling let them
boile a qorter of an houer lay them drain [??ught]
them & to a pound of a peaches put a pound of
suger beaten vary small when the suger is melted 
boile them [ever] till thay are clear [set] them by till thay
are could then scalld them very well take to every pint
of peaches a pint of cooling jelly and a pound of 
of sugar boil it till it jelleys very well then put it in 
the peaches & [half] the syrup let them boile sift them and put
them in potts of glasses, if you would dry the scold them
3 or 4 days & dry them out of their surup
To Dry Barberies
2d Take Barberies. stone them and tie them in bunches or 
loose spriggs which you please weigh them and to every
pound of Barberies clarifie 2 pound of sugar make your 
surup with something more then half a pint of water to a 
pound of sugar put the Barberies into the surup when it is
scalding hot let it on the fire & let them just boile then let
them [ly] with a paper close to them the next day make them scalding
hot doing so for two days but be sure they never boile
after the first time when they are cold lay them out on 
earthen plates sift them well with sugar & the next day
turn them on a scieve sift them againe & turn them every 
day till they are dy the stove must not be too hott
to preserve Barberies
Stone the Barberies in spriggs & to a pound of Barberies
make a syrup of a pound & half of fine sugar with half
a pint of water to a pound of sugar put the Barberies
in the syrup & let them have a boile scold them every day 


2
for 4 or 5 days but do not let them boile put them in a
pot & when you use any heat the rest or they will 
not keep
To make Barbery Drops
4th Take a good quantity of Barberies strip them of
the stalks put them to a little water to keep them from 
burning boil them and wash them as they boile till they 
are very dry then rub them throw a Hair Scieve
that there may be none of the black masses in it make it
scalding hott & to half a pint of the pulp put a
pound of sifted sugar let it scold and drop
it upon boards or glasses then put it in a stove 
& turn it when it is canded
To preserve Grapes 
5th Peel the grapes & stone them put them in a pan 
cover them very close first let them boile & set them
sometimes on & off the fire till they are very green
then drain all the juice from them & to a pint of 
grapes put a pound & half of sugar and
half a pint of apple jelley let them boile
very well till they are clear & jelly well put
them in potts or glasses with papers close to them
To Dry Grapes
6th Take large bell grapes before they are 
ripe stone them in bunches & put them in scalding
water cover them close with their leaves and a
cover on the pan keep them in a scold putting them 
on and of the fire till they green then give them 
boileing water draine them on a scieve and to


3
every pound of grapes make it thick surup of
clarifide sugar when the surup is cold put in the
grapes and scold them every day till the surup is
thick but never let them boile lay them out on
earthen plates and sift them very well with sugar
dry them in a stove & turn & sift them every day
To make red Quince Marmalet
7th Pare the quinces quarter them & cut out all that is 
hard to a pound of quince put in a pound and
half of sugar & half a pint of juice of
barberies boild with water as you doe for other
fruit boile it vary fast & break it very small when
it is all to [peices] & very small it is a nough if
you would have the markalet of a very fin couler
put a few black [bull???] to the barberise when you 
make the jelley
To Make Whit Quinie
Marmelit
8th pare quinces & quartr them put as much water
as will cover them & boille them all to pieces to 
make jelly run it throw a jelly bag then take a 
pound of quince pare quarter & take out all the
hard of it & to a pound of quince put pnd
& halfe of fine beaten suger & half a pint of water
and lett it boile till it is vary clear keep it [stur??]
& it will break as much as should be [illegible] the sugar
is boild to be vary thicke all most of a candey put
in half a pint of jelley & let it boile very fast
till it jelleys as soon as you take it off put in the
juce of a lamon scum it well & put it in pots or
glasses it in the batter for having lumps in it



4
To presarve Whole quinces [illegible]
9th
Take apound of quinces pard & quarterd cut out
the hard & put it in a pnd of fine sugar & half 
a pint of water let it boile vary fast tell it is all
to peesis & jellyes take it off the fier & break it vary 
well thair be no lomps in it boile it tell it is vary
thik & well jelleyed then take fine muslin & put your
quinces in it & tye it up round this quantity will 
make 3 quinces put them into 3 pots or chaney cops that 
will just hold them cut of the stolk [illegible] of the quinces
and put it into the pot or cup to make a pent in the
quince that it may loock like a whole quince lett
them stand 2 or 3 dayes that thay may be vary 
stiff take them out of the muslin & make a strong
jelly of apels & quinces take 2 pints of jelly 2 
pound of sugar boile it vary fast till it jellyes vary
well then put in the quinces & have 2 or 3 bottles to 
make them just hott putt them in pots or glasses with
paperes close to them
The [illegible] To make quinces chips
pare the quinces & slice them into water putting
them into builing water lett them boile fast tell
thay are very tender but not so fast as to break them
take them out with a scimer lay them on a sive till
thay are very well draind & have rady a thick surup
of clarified sugar put them into as much as will cover 
them then boile them tell they are very clear & the next
day scold them & if you finde the want surup put in 
a pint more but let it be very thike scold them twise
more then lay them out on erthen platers in a stone & 
sift them all with sugar turn them & sift them tell they are dry
To make quince paste
11th pare the quinces & qorter them to a pound of quinces put
half a pound of sugar & half a pint of water boyle 


5
it saft till thay are all to peices then rub it vary
[illegible] fine till thare be no lumps in it & put to it a 
pint of jelley of quince boild with as much water as
will cover them & run it throw a jelley bag boile the
quince & a qorter of fine suger let it scold but nott
boyle till the suger is malted scum it & put it into a 
stone turn it when is canded twice tourning will do
To make quince clear cakes
12th pare quarter & boile the quince with as much water
as will cover them putting in a little more as it boiles
but not too much lett it be a very strong jelley & ran
it throw a jelley bag put a pound & hallf of the finest
sifted suger to a pint of jelley let the jelley boyle 
then put in the suger lett it scold till the suger is malted
then put in [illegible] a straner laid in a [illegible] erthen pan fill
it in erthen [potts] when it is hard canded turn it on 
glasses as other clear [illegible] colour the jelley if you 
would have aney red quince clear cakes with the jelly 
of black [bulleces] let it boile after the red is in before
you put the sugear in 
To Dry anglish Figg
13th waight the figs & slit them at the bottom put them into
bopiling water & boile them tell thay are very tender drain
them well from the water then make a surap of clarified 
suger with their weight it must be single refined suger
and half a pint of water to a pound suger when the
surrup is could put in the figs let them l ye all night
the next day boile them thay are very clear & [?ald] them
every day till thay [syraap] if very then lay them out as you 
use them heat the surop when you take any out of thay 
will not keep if the growe to dry you may put them
syrrup again colding the surrup



6
To Dry Green Figs [)14(]
Take the [?ight] figs att thair full bigness before thay 
turn coller slit them at the bottom put your figes in scolding
water keep them in a cold but do not boyle them tell the
turn yallow then let them stand tell the are could thay
must be close coverd & somthing over them to keep them under
water sett them on the fire
again & when the are redy to boile pute to them a litle
vardigres & viniger & keep them in a scold till the are 
green then put them in boiling water lett them boil till 
thay are tender drain them well &  to every pnd of figs 
put a pnd & hallf of clarified single refind sugar & when 
the syrup is cold put in the figs let them lie all night
in could syrup the next day boyl them till the are clear
and the syrup thick & scold them every day for a 
week then lay them in a stove to drey turning them every 
day weight the figes when thay are and when
clairifie the sugr put half a pint of water to a pnd 
of suger if your figs grow drey you may put them in 
the surop againe & the will look new to the end of the 
year
To preserve coucumbers 15
Take coucumbers of the same size as you would to
pickell pick them fresh greene & free from 
spotts boile them in water tell thay are
tender then rune a knitting nedle through
them the long ay & scrape of all roughness
then [greene] them which is done [those] lett
your watter be [illegible] to boyle take it off
and put in a good peece of rock [allom] set
it one the fier & put in the Coucumbers cover them
cloase till you see thay look greene way’
them and take thair waite in duble refind
suger clarefied to a pound of sugar put 



7
a pint of water put the coucumbers boyule
them a littill close covered set them by & 
boile them a little every day for 4 days then take
them out of the surup & make a surup of double
refin’d sugar a pound of sugar & a pint of
water to every pound of cucumbers put in your 
cucumbers & boile them till they are clear then put in 
the juice of two or three lemmons & a little
orange flower water & give them a boile together
you either may lay them out to dray or keep them in 
surup but every time you take any out make 
the other scolding hot & they will keep two or
three years
To preserve peaches in 
Brandy
16th Take the farest peaches allmost ripe & 
scold them then lay them in a cloath to dry then take
a thick surrup of double refin’d sugar 
& water the quantity of surrup [illegible] you doe peaches
& put your peaches in your preserving pan with
the surrup & let them boile half a hour then 
let them ly till [next] day then put them in gallipotts & 
put as much brandy to them as you have surrup & 
tie them up close as no air can get to them
To Dry peaches
17th Stone the largest white newington peaches 
& pare them & have ready a pan over the fire
with boiling water put in the peaches & let them
boile till they are tender then lay them on a scieve
to drain out the water weigh them & lay them 
in the pan you boile them in coverd with [their]
weight in sugar let them lie 2 or 3 hours


8
then boile them till they are clear & the surup
pretty thick set them by [illegible] a paper cover’d
close to them the next day scal’d them very well
setting them on the fire and off till they are
throughly hot repeate this for 3 days then lay
them upon plates to dry & turn them every day
till they be dry
To make peach chips
18th pare the peaches & cut them in thin chips to 
4 pound of chips put 3 pound & a half of
fine sugar let the sugar & chips lie till the
sugar is melted then boile them fast till they be
[clear] about half an hour will do then [enough]
Set them till next day then scold them very well for
two days & lay them on earthen plates in a [stove]
sift on them fine sugar through a lawn
scieve turn them every day [sifting] them till
almost dry then lay them on a Scieve a day or
2 more in a [stove] lay them in a box close
together & when they have laid so a week 
pick them asunder that they may not be in lumps
To make marmalet of cherries
19th Take cherries stone them & boile them very
fast till they are almost dry then put the sugar
finely beaten to 8 pound of cherries one 
pound & half of sugar so boile it till it is
enough then put it in glasses & stir it when it is
jelley’d put papers upon it close


9
20th To dry cherries
Stone the cherries & ten pound of cherries
when they are ston’d put 3 pound of sugar
finely beaten shak the cherries & sugar well
together set them on the fire & when the sugar is
well melted give them a boile or two let them stand 
in a earthen pot till the next day then make them 
scolding hot & when cold lay them on scieves 
afterwards put them in a oven not two hot let
them stand all night & then turn them & put them in 
againe let your oven be no hotter than after small
bread or pies when they are very dry keep them
in a box very close but no paper between them
To make cherry jem
21st Take 12 pound of ston’d cherries boile them
& break them as they boile & when you have
boil’d all the juce away & can see the bottom
of the pan put in 3 pound of sugar finely
beaten stir it well together & let them have
2 or 3 boiles then put them in pots or glasses 
22nd To preserve cherries either Morella’s
or cornations
Stone the cherries to morellas take jelley of
currants drawn with a little water & run through 
a jelley bagg a pint and a half of jelley & 3 
pound of fine sugar Set it on quick fire when 


10
it boiles scum it & put in two pound of the cherries
let them not boile two fast at first take them of 
sometimes when they tender boile them very fast
till they jelley & are very clear then put them in potts
or glasses the cornation cherries must have red
currant jelley & if you can get no white currant
jelley [illegible] of cooling will serve for the morella’s
23d To dry cherries without sugar
Stone the cherries & set them on the fire with only
what liqor comes of them let them boile up 2 or 
3 times shaking them as they boile then put them
in earthen pot the next day scold them & when 
they are cold lay them on scieves & dry 
in a oven not too hot twice heating will dry 
any sort of cherries
24th To dry cherries in bunches
Take [Plenti??] cherries & tie them in bunches
with a thread about a dozen in a bunch & when 
you have dry’d your other cherries put the
surup that they come out of to your bunches 
let them just boile cover them close the next day
scold them & when they are cold lay them on 
scieves in a cool oven turn them & heate
the oven every day till they be dry


11
25th To make cherrie paste
Take cherries stone them & boile them breaking
them well all the while & boile them very dry
& to a pound of cherries put a pound and a
quarter of sugar sifted through a hare
scieve let the cherries be hot when you
put in the sugar set it on the fire till the sugar
is well melted put it on a broad pan or earthen 
plates let it stand in the stoves till it is canded
drop it on glass & when dry on one side
turn [it.]
To make apple jelley for all sorts of
sweet-meats
26th Let your water boile in the pan you make it in
& when the apples are par’d and quarter’d put
them into boiling water let there be no more water
then just to cover them & let it boile as fast as 
possible when the apples are all to pieces put
in about a quart of water more let it boile at 
last half an hour & then run it through a jelley
bag in the summer [codlings] are best in September
golden [?ennets] & winter pippens


12
27th To dry Angelica
Take the stalks of angelica & boile them tender
then put them to drain & scrape of all the skin
& put them into scolding water keep them close
covered and over a slow fire not to boile till
they are green then draining them well put them in 
a very thick surup of seven pound and a half
of sugar bet the surup be cold when you 
put them in & warm it every day till it is clear
when you lay them out to dry sift some 
sugar over them lay out but as much as you
use at a time & scold the rest
To presarve green abricoks
Take abricks before the stones are hard wet them
and then in a corse cloath put to them 2 or 3 large
handfulls of [solt] rub them till all the roughness 
is off then put them in standing water set them over the
fier till thay all most boile then set them of tell the
are all most could do so 2 or 3 times after this
let them be close coverd & when the look to be green 
let them boile till the begin to be tender whay them & 
make a syrup of their weight in suger allowing
half a pint of water to a pnd of sugar to make the
syrup let it be almoste cold before you put in the
abricoks put them in codling jelley or hartshorn jelly
or dry them as you use them
To make abricok jem
29: take 2 pnd of abricoks pard & a pint of
codling jelly boile them very fast to gather 



13
th 29 till the jelly is all most melted then put to it a
pound & half of suger & boile it very fast till it
jeleys put it in pots or glases you may make fresh
clear caks with this & pipen jelly in the winter
th30: to dry abricoks
Take 4 dozen & half of the largest abricoks ston
them & paer them cover them all over with 4 pnd of
sugr finly beatn put some of the suger on them as you 
pare them [illegible] rest after let them lie 4 or
5 houers till the suger is all most malted then set them 
on a slow fire till quit malted then boil them but not
to fast as the grow tender take them out on a erthen plat
til the rest are done then put in those you took out first
let them have a boile together then put a paper
close to them & let them stand a day or two then
make them very hot but not to boile put the
papers on as before & let them stand two days
more then lay them on earthen plates in a stove with 
as little surup on them as you can turn them every 
day till they are dry & scrape of the surup
as you turn them lay them between papers & let them
not be too dry before you lay them up
31st To dry apricocks in halves 
or quarters
Take 4 pound of the halves or quarters pare them & 
put to them 3 pound of sugar finely beaten straw 
some on them as you pare them & cover them with the 
rest let them be 4 or 5 hours afterwards set them
on a slow fire till the sugar is melted then boile them
but not too fast till they are tender taking out
those that are first tender & putting them in 
againe & let them have a boile together then lay a paper
close to them scal them very well & let them lye a 


14
day or two in the surup lay them on earthen
plates with as little sugar to them as you can
turning them every day till they are dry & lay
them between papers in boxes
32d To make pareing chips of apricocks
As you pare your apricocks save the clearest
pareings & throw a little sugar on them half a 
pound is sufficient to a pound of pareings set them on 
the fire let them just boile up then let them ly till 
the next day draine the surup from them & 
make a fresh surup of a pound of sugar
& almost half a pint of water boile the sugar
very well & put as much to the chips as will cover
them when the surup is cold let them stand in the
surup all night & next day make them scalding
hott & when they are cold lay them out on boards 
sift them with sugar & turn them on scieves
33d To preserve apricocks
Take 4 dozen of large apricocks stone them
& pare them & cover them with 3 pound of fine beaten
sugar strawing some on them as you pare them
let them stand at least six or 7 hours then boile them
on a slow fire till they be clear & tender if some
of them be clear & tender before the rest take them out
& out them in againe when the rest are ready
let them stand with a paper close to them till next day
then making cooling jelly very strong take 2 pints
of jelley & 2 pound of sugar boile it till it gallops
& while it boiles make your apricocks scolding
hot & put the jelly to the apricocks & boile them together 


15
but not too fast when the apricocks rise in the
jelly & thay jelly very well put them into potts or
glasses with papers close to them 
34th To make apricocks clear cakes
Take about 3 dozen of apricocks pare them & put
to them 2 quarts of codling jelly boile them together 
very fast for a quarter of an hour run it through a
jelly bag & to a pint of jelly put a pound and a half
of sugar sifted thro a hair scieve while the 
jelly boiles shake in the sugar & let it scold
till the sugar is melted then put thro a thin strainer
in a [broad] earthen pan fill it into potts & dry it as
other clear cakes if you would have some with
pieces in them cut some of your dry’d quarters
small & when your strainer has taken the scum
of take some of the jelly in the pan put in the
pieces make it scolding hot againe & fill it out 
35th To make apricock paste
Take two pound of apricocks par’d & a pound of
sugar finely beaten let them lie in the sugar till it
is melted then boile it well & [ma??] it very small
put to it too pints of codling jelly let it boile
together & to a pound of it put a pound & a quarter
of sifted sugar let your paste boile before you
put your sugar to it then let it scald till the sugar
is melted then fill it into potts & dry it as other
36th paste To preserve green jennetings
pick out the stalks of [mosses] & put them in cold
water on a [coal] fire till they peel then put them in the
same water & cover them close set them on a stove 


16
fire till they are green & tender  then to a pound
of apples take a pound & half of sugar & halfe 
a pinte of water boile the sugar first then put in the
apples & boile them fast till they are very clear & the
surup very thick almost to a candey then put in 
half a pint more of codling jelly & the juce of
a lemmon boile them till they gallop well then
put them in pots or glasses
To dry currants in bunches of loose
springs
37th When your currants are ston’d & ty’d in
bunches take to a pound of currants a pound and
half of sugar & to a pound of sugar put a
pint of water boile your surup very well 
& lay your currants into your surup sett them on 
the fire let them just boile take them of and cover
them close with a paper let them stand till the next
day then make them scolding hot let them stand
two or three days with the paper close to them
then lay them on earthen plates & sift them well with 
 sugar put them in a stove the next day lay them 
on scieves but don’t turn them till that side is 
dry then turn them & sift the other side with 
sugar when they are dry la them between
the papers
38th To make currant paste either
red or white
Strip the currants & put in a 
little water to them just to keep them from sticking
to the pan boile them & rub them through a hair
scieve to a pint of juce put a pound and 



17
half of sugar sifted but first boile the
juce after it is straind then shake in the
sugar let it scold till the sugar is melted
then put it in little pots in a stove & turn
it as other paste red or white
39th To make currants clear cakes
strip the currants & wash them & to a gallon
of currants put about a quart of water
boile it very well & run it thro a jelly 
bag to a pint of jelly put a pound and 
half of sugar sifted thro a hair
scieve set then jelly on the fire let it just boile 
then shake in then sugar stir it well
& set it on the fire & make it scalding
hot then put it thro a strainer in a 
broad pan to take of the scum & fill it
into pots when it is canded turn it on
glasses & when one side is dry turn
it on the other red and white currants
are done the same way only when the jelly 
of white is made you must put it to the
sugar or it will change collour 
40th To preserve red currants
Wash the currants & strain them thro a thin strainer
take a pint of juice a pound and half of sugar
& six spoonfuls of water let it boile up and
scum it very well then put in half a pound of 


18
ston’d currants boile them as fast as you can
till the currants are clear and jelley very 
well ;put them in pots or glasses & when they are
cold paper them as other sweetmeats stir all
small fruit as they cool to mix it with the
jelley
41st To preserve white currants
Take large white currants not the [?mber’d]
collour’d strip them to 2 quarts of currants
put a pint of water boil them very fast & run
them thro a jelly bag to a pint of juice
put in a pound and a half of sugar & half 
a pound of ston’d currants set them on a
quick fire let them boile very fast till the
currants are clear & jelly very well 
then put them in pots or glasses stir them as they 
cool to make the currants mix with jelly
paper them down when almost cool 


Page 33 For pains in the Ears
Fry earth worms in goose-grease and drop a drop 
or two of the grease warm (being strained) into 
your ear It helps the pains thereof. Your best way
is first to slit them and wash them in whitewine
For the Spleen.
Heat some thing plates of steell red fire hot and
quenched in beer and take off the froth that
comes to the top and so drink it. If it be drank
for some time allwayes when they have occasion
to drink; It doth a great deale of good both to 
the spleen and also to strengthen the stomach
and also it is good for the runing of the reins
and loosness of the belly
To take away a Wen
Take unslaked lime beat it to powder and mix
with it black sope and anoint the wen with it
For old aches and sores
See the strong ale till it be thick and spread 
the same upon sheeps leather and so laid 
to grieved place. It is very good.


20
Page 34.
To draw wood or iron out of the flesh
If any wood or iron be got into the flesh and you 
cannot get it out, dip a tent in the juice of
valerian and put it into the wound, if the wound
be big enough; also stamp some of the herb, and 
bind it to the wounds with a cloth, It will both
draw out the thorn or iron & speedily heall the 
wound.
For the teeth to preserve them
To rub the teeth and gums every morning and
after meat too, if you please with salt is the best
way under the sun to preserve the teeth sound
and clean from rotting and aking
Approved.
To heall a wound
Take the coles of a birch tree beaten into powder
and put into any wound or Sor, heals it not
only perfectly but speedily.
For on that cannot hold his water
Take a [flead] [mouse] dried and beaten into
powder and given at a time helps such as 
cannot hold their water if you do the like
Three mornings together. Approved.


21
Page 35
For a felon or andicom
Take a little bay salt dried and beaten to powder
and mixed with the yolk of an egg and applied
to a felon doth not only speedily cure it, but also
draws away the pain and swelling from other parts
adjacent which is usual to such infirmities.
To prevent superfluous hair growing
Take bay salt finely powder’d, mix it with fasting
spittle and apply it plaister wise to any place
where superfluous hair grows, takes it away:
The like effect hath pigeons dung applied
in like manner.
To stop bleeding at the nose
It will speedily be stopped if you write in the
patients forehead these words consummatum est
To make teeth white
Take the coles of a burnt vine mixed with 
honey, doth make the teeth which are rubbed
with it as white as ivory
Approved & excellent
For hoarsness 
Take strong aqua vita mixed so full of suger as that
you may eat it with a knives point, taken last
at 


Page 36: at night going to bed cures hoarsness
in a short time. An ounce of Aqua vita will
serve for one time
Approved
Another very good
Take an ounce of the oyl of sweet almonds
newly drawn mixed with some white sugar 
candy and eaten last at night & first in the
morning. It is a very good thing
Approved.
Another very good


23
42d To make goosbery clear 
Take a gallon of white goosbery cakes
[nose] them and wash them put to them as much 
water as will almost cover them set them on
a hot fire let them boile a quarter of 
an hour or more then run it thro a flannel
jelly bag to a pint of jelley put in a 
pound pound and half of fine sugar sifted
thro a hair scieve. Set the jelly over the fire
let it be just boiling then shake in the sugar
stirring it all the time the sugar is putting 
in then. Set it over the fire againe let it
scold till all the sugar is melted well then lay a 
thin strainer in a flat earthen pan pour 
in the clear [cake] jelly & turn back the 
strainer to take of the scums fill it into pots
and set it in a stove to dry when it is
canded on the top turn it out in glasses
& when the pots are two big cut it & when 
it is very dry turn in againe & let it dry
on the other side twice turning is enough
if any of the cakes sticks to the glass hold
them over the fire a little & they will come of
take care the jelly does not boil after
the sugar is in it a gallon of goosberry’s
will just make 3 pints of jelly 


24
43d To make goosbery paste
Take a goosberry’s nose and wash them put
to them as much water as will cover them & 
let them boile a quarter of an hour then
straine them thro a thin strainer or a 
hare scieve and allow to every pint of
liquor a pound and half of sugar sifted 
thro a hair scieve before you put in the
sugar set the liquor on the fire let it
boile and scum it then shake in the sugar
and let it on the fire againe let it scale
till all the sugar is melted then fill it into pots
when it is canded turn it out on glasses
& when it is dry on the one side turn the
other if any of the cakes sticks hold it over
the fire you may put some of this in plates
and when it is jelley’d before it is canded
cut it out in long slices and make fruite
jamballs
33 To make driy Gooseberrys
Take large whitte goosberyes [befoare] they 
ripe but at full growth stone and wash them
and to a pound of goosberys put a pound & 
half of beaten sugar very fine [illegible] half
a pint of watter sett them on the fier
when the sugar is melted let them boyle


25
but not to fast take them off once or twice 
that thay may not break when thay begin to 
look clear thay are enough lett them stand
all night in the pan they are boyld in with 
a paper cloas to them the next day scald them 
well & let them stand a day or twoo than 
lay them on plates sift them with suger very 
well & put them in a [stogh] turning them every
day tell thay are veriy driy if third time
off turning them you may lay them on a sive
if you please when thay are driy place the  
in a boox with paper betwix every [illegible]
To preserve goosberrys:
45. Take whight gusberyes stamp & stone them
then take the largest white goosberys when thay 
just begin to chainge or turne stone them & 
to half a pound of goosberys put a pound of loaf 
sugar beaten veriy fine & half a pint of [du??]
of that which was straned but lett it stand tell
it is setteled and veriy clear & six spone full of
water set them one a very quick fier boyle them as
fast as fast as you can make them up to the toop
of the pane when you see the suger cook clear


30
it is enough which will be in less than half a 
quarter of about put them in potts or glases
paper them cloose the next day if thay are not
hard enough jelied sett them in a hot stough 
a day or too but not in the sune & when thay
are jelied put papers cloas to them the paper
must furst be wetted & dryd with them a cloath
46:
To make jam of rasps
Take raspberys maish them & strane half [put]
the juce to the other half that hath the seeds in it
boyl it fast for a quarter of a hour then to a 
pint of rasberys put three quarters of a pound of
suger & boule it tell it jeliys and put it in 
some potts or glases 
47 to preserve [Rassberys]
Take the juce of red & white & red rasberies
if you have no white ras put half of codlin
jeley put a pint a pint & half of juce to too the
pound of sugar let it boyle & scome it & 
put in thre quarts of large rasberys do not
do not take them the fier for it will make them 
hard a quarter of an hour will do them after


[27]
thay begin to boyle fast then put them in pots or
glasses put the rasberries in first then straine
the jelly from the seeds & put in the rasberries
when they begin to cool stir them that they may 
not lie upon the top of the glasses and when they 
are cold lay papers close to them first wet the
papers and then dry them with a cloath
48th To make rasberries clear cakes
Take half rasberries and half white currants
almost cover them with water boile them very well
a quarter of an hour then run them thro’ a jelly
bag & to every pint of jelly have ready a pound
& half of sugar sifted thro’ a hair scieve set 
the jelly on the fire let it just boile then shake in your 
sugar stir it well & let it on the fire againe till the
sugar is melted then lay a strainer in a broad pan
to prevent the scum and fill it into pots when it is
canded turn it out on glasses as other cakes
49th To make rasberrie paste
[Mash] the rasberries traine half and put the 
juice to the other half with the seed boyle them fast
for a quarter of an hour & to a pint of rasberries
put half a pint of red currants boild with very little
water and strain’d thro’ a hair scieve let the currants
and rasberries boile together a little while then 
to a pint of juice putt a pound and quarter of 
sifted sugar set it over the fire let scald 
but not boile fill it into pots set it in a [stove] till
it is canded then turn it out on glasses as other cakes


28
50th To make rasberry drops
[Mash] the rasberries put in a little water
boile them and straine them then take half a pound
of fine sugar sifted thro a hair scieve just
[over] the sugar to make it as thick as paste
put in 20 drops of spirrits of [vitriol] set it over
the fire making it scalding hot but not to boile
drop it on paper it will soon be dry if it
will not come off easily wet the paper let them
lie a day or two on the paper
51st To dry green plumbs 
Take the green amber plumbe pick it all
over with a int make water boiling hot and pout in 
the plumbs be sure you have so much water that
it be not cold with the plumbs going in cover them 
close and when they are almost cold set them on the
fire againe butt not let them boile doe soe 3 or 4 
times when you see the [their] skin crackt 
filing in a handfull of allom finely beaten & 
keep them in a scald till they begin to be green 
then give them a boile or two close cover’d when they are
green let them stand all night in fresh hot 
water the next day have ready as much clarified
sugar as will cover them draine your plums put 
them into surup and give them 2 or 3 boiles repeate 
two or 3 times till they are very clear let them stand
in their surup above a week then lay them out on scieves
in a hot stove to dry if you would have your plumbs
green very soon instead of allom take verdigrease
finely beaten and put in vinegar shake it in 


29
a bottle and put into them when the skin cracks let
them have a boile and they will be be soon green
you may put some of them in codling jelly first
boiling the jelly with [their] weight in sugar
52d To dry amber or any sort of white plumbs
Slit the plumbs in the same then make a thin surup
if you have any apricock surup left after they 
are dry’d put a pint of surup to 3 quarts of 
water if you have none clarified single refin’d
loafe sugar and make a thin surup make your
surup scalding hot and put in your plumbs there 
must be so much surup as will more than cover them 
they must be kept under surup or they will turn
keep them in a scald till they are tender but not too
soft then have ready a thick surup of the same
sugar clarified & cold as much as will cover the
plumbs let them boile but not too fast till they are very
tender and clear setting them off the fire sometimes
then lay a paper close to them set them by till the next
day then boile them till the surup is very thick let them
lie in the surup 4: 5 or 6 days then lay them on 
scieves to dry you may put some in codling 
jelly first boiling the jelly with the weight in sugar 
and put in the plumbs hot to the jelly then put them in 
pots or glasses


30
To dry black pear plumbs or muscells or
the great magull
53d
Stone your plumbs & put them in a large earthen
pan make a surup with a pound of single refind’d
sugar & 3 pints of water or if you have the surup that the
white plumbs where dry’d out of [illegible] it with water it
will doe as well as sugar boile your surup well
& when it is cold enough to hold your hand in it put it to
the plumbs cover them close & let them stand all night
heat the surup 2 or 3 times but not too hot when
they are tender lay them on scieves with the [slits]
downwards to dry put them in the oven made not 
hotter then it is after bread or pies comes out of it
let them stand all night in it then open them and turn them
and put them in a cool oven againe or in a hot
stove for a day or two but if they are too dry
they will not be smooth then make a jam to fill them
with take ten pound of the same sort of plumbs
as your skins cut them of the [stones] pout to them 3 pound
of powder sugar boile them on a slow fire keeping
them stirring till it is so stiff it will lie in a heape
in the pan it will be boiling at least 4 or 5 hours lay it
on earthen plates when it is cold break it with your
hands and fill [the] skins then wash every plumb and 
wipe of all the [cla?] with a cloath and as you wash 
them lay them on a scieve put them in a oven make it 
as hot as for the skins lett them stand all night and
they will be [illegible] in the morning the great white 


magulls makes a fine black plumb stone them and
put them into the surup with or a fier the black plumbs
and heat the surup every day till lthey are of a
dark colour they will [blow] as well as the [musseell]
and better than the black pear plumb if any of those
grow musty in the winter put them in boiling hot
water let them lie no longer than to be well washt lay
them on a scieve not single but one on another and
they will blow [then] better but them in a coole over all
night they will be a blow and fresh as at the first 
54th To make white pear plumbs clear
cakes
Take a good quantity of white pear plumbs as 
many as you think will make 3 pints with as much 
water that’s boiling as will cover them boile them very fast
till they are all to pieces then have ready 3 pints of
apple jelly and put it to the plumbs boile them very 
fast together then run it thro a strainer to a pint put
a pound and half of sifted sugar boile the jelly
and shake in the sugar let scald on the fire till it
is melted put it in pots in the stove dry and turn it
as other clear cakes 



32
55th To preserve black pear plumbs
Take two pound of plumbs and cut them in the seame
then take a pint and a half of jelly made of the same
plumbs and 3 pound & a half of sugar boile the
sugar and jelly and scum it well put your
plumbs in a pot and pour the jelly on them scalding
hot when they are almost cold heat them againe
so doe till they are tender and let them stand
2 or 3 days heating them every day then boile them
till they are clear & jelly do not boile them too 
fast
To preserve white pear plumbs
56th Slit your plumbs and scald them in a thin surup
as for drying put them in a thick surup of clarifide 
sugar as much as will cover them let them boile
very slow till they are clear sometimes setting them 
of the fire they must have their weight or more
of clarified sugar in the surup when they are 
tender and clear put to a pound of plumbs 
when they are raw a pint of apple jelly and a 
pound of fine sugar & boile it till it jelly’s
before your plumbs are cold put them into the
jelly but not above half the surup they were
boil’d in then boile them together till they jelly well
put them in pots or glasses with papers close to them 
you may keep some of them in surup and put them
in jelly as you use them


33
57th To make white plumb paste
Take a pound of fine sugar and a pint of
water or more as the quantity you intend to make 
requires set it on the fire let it boile and set a
pan of water to boile when it boiles put in the 
plumbs let them just boile and then take them out with
ladle as they slipe their skins off take of the
skins put the plumbs into the surup doe this as
fast as you can that they may not turn boile them all
to peeces & to a quart of plumbs put a pint of
apple jelly boile them well together and rub it
thro’ a hair scieve to a pint of this put a pound
and half of sugar sifted let the jelly boile 
before you shake the sugar in then let it scald 
till the sugar is melted skim it and put it in
pots to dry in a stove
58th To make red plumb clear cakes
Take pear plumbs half white and half black or
if you have no black ones one third of Damsins
& as much water as will cover them boile them very
well and to a quart of the plumbs put a quart of 
apple jelly boile them very well together run
thro’ a jelly bag to a pint of the jelly put a pound
and half of sugar let the jelly boile then shake
in the sugar let it scald but not
boile put it thro a thin strainer in a broad 


34
pan to take of the scum & put it in a stove
in pots when it is canded turn it as other clear
cakes you make it paler or reder as you like
best with more and less black plumbs
59th To make red plumb paste
Take half red and half white plumbs as you did
for the clear cakes boile them with as much 
water as will cover them then to a quart of
plumbs put a pint of apple jelly let them boile
well together rub it thro’ a hair scieve to a 
pint of jelly put a pound and half of sugar 
boile the jelly and shake in the sugar let it
scald till the sugar is melted skim it well and
fill it into pots dry it as the other cakes you may
put some of this in plages & make [frute]
jamballs
60th To dry plumbs like french plumbs with 
stones in them
When you have laid out all your plumbs that 
are to be stoped put white pear plumbs or 
any large black plumbs in a earthen pot
& make [your] plumb surup scalding almost
scalding hot put it to the plumbs and scald the
surup every day till the plumbs are tender and
redy then lay them on scieves and dry them in a oven
turning them every day till they are dry then 
lay them between papers and keep them in a dry 
place



Vapers
35
61st Doctr Mullins receipt for the 
Take of black cherry water and [rue] water
of each ziii bryroney water zi castorum 
a dram fine sugar half an ounce mix all
those together and take three spoonfulls at a 
time night and morning fasting or when 
empty
Another for fitts of St Edwd
Turners
Take penny royall watre sweeten it with 
fine sugar a good draught of it when you 
find the vapours riseing in it be double 
[still’d] watre it is the better drink as often
as you find your self ill
52d Sir Walter Rawleigh receipt probatum est
Take 3 pints of maligae for the plaugue
sack & boile in it red sage and rue of each 
one hand full till a pint be wasted then straine
it and set it on the fire againe put to it one
dram of longe pepper half an ounce of
ginger 2 drams of nutmeggs powders let it
boile a little and add to it one dram o f
methridate one dram of venus treacle and a 
quarter of a pint of Angellica water




36
63d This Sir Walter keep this above all worled treasure
take it in a morning & evening half a spoonfull if at a 
doas but if the patient infected then take 3
spoonfulls at a time
[Wee?] can say bless god: for it: that thair was nather
man woman nor child: in all the time of the plauge
that this drink failed if thair harts wear not drownded 
& poisened with it before it is an excelent receipt 
and if you shuld live to see a pestilential deaises as
:1666” doe not faille to make and take this cordial
probatim east
To prepare the steel wine
64th Take 4 ounces of common iron unpowdered one oz
of gentian sliced root half a hand full of roman 
wormwood and as much of the [lesser] c??tory]
zfs of carriway seeds slice the roots the herbs
bruise the seeds a little and mix all together
first & then divide them into 2 equall parts infuse 
one of them in a quart of good white wine for 4 or 
5 days in a cold place without shaking them
straine the infusion into a clean bottle close
stop’d when it is half drunk: Then
infuse the other parte in the same manner that it 
may be ready before you have done drinking 
the first I advise you to take an ordinary coffee
[illegible] [full] twice a day at 8 in the morning and 4 in 
the afternoon for a month or 6 weeks spring & fall



37
65th
r.f. pillis a duobus a dram rozen of jallop 15 
grains callomell 15 grains with 3 drops of oile of
juniper made up into 10 pills for 2 dosses
66th To make black salve
Take zg of yellow wax and a pound of sallet oile
break the was into the oile and set it upon the fire that
is quick & when they are melted take them of againe
& let it coole a little then put in half a pound of
white lead beat fine then let it on the fire againe & 
let it boile half an hour take it of againe & let
it coole a little then add to it zii of mastick & zii
of frankincense all finely reduced then put it over
a fire & let it boile half an hour & stir it then put it 
into 2 drams of camphair then boile it till it be black
take it off the fire & keep it stirring till cool and
make it up in rowles
A powder for the green sickness
Take of prepar’d [carrah] prepar’d [stool] of
each 2 drams the powder of elecampane 2 drams the
powder nutmegs half an ounce loafe sugar 2 oz
mix all together and take as much as will like upon
a sixpence morning and afternown drinking
after it a glass of clarret and use exercise


38
67th To make aquamirabilis
Take 3 quarts of the best sack one quart of
aquavita a pint of the juice of [lavendine] ztt of
melliolot flowers cut fine: gallingall cubebs
setwell ginger cloves nutmegs mace of
each 2 drams cinnamon 4 drams beat all
your spices to powder mix them together in an
earthen pot close stop’d for 24 hours then put them into
your still close luted distill it with a soft fire
it will be two days of distilling
68th For the green sickness
Take a pint of white wine & 3 peny-worth of
turmerick and a quarter of a pound of currants 
and infuse them over a gentle fire & drink it 3 
mornings and equally divided the currants may be
eat if they can
A good bitter for the decay’d stomack
Steep the pills of as many oranges in a quart
of sack as will make it very bitter then drink
a wine glass off it sweetne’d with a little sugar 
morning and afternoone fast an hour & use
some exercise it is excellent for the stomack
and the green sickness


39
69th Mrs Dottins receipt of plague
Take sotherwood dragons: mugwort water
rue wormwood fumitory [salendine] fever [few] [illegible]
pimpernell burnet cardus mint [so??el] wood scabius
scardium sage angellica tormential lungwort
liverwort bug casses burrage rosemary cowsslops 
flowers mary-gold flowers balme rosse solis
motherwort pennyroyal violet leaves strawberry
leaves sweet marjoram of each of those 2 good
hand full bruise them very well and steep them in six
quarts of the best brandy or very good English spirrits
2 or 3 days then distill it in a cold still passed up as
you do for other cordial watres 
70th For the worms in old or young
Take the tops of the bud of walnuts at their first coming
& dry them & at the full and new of the moon give
as much of the powder as will lye on a three-pence
for a child at a time & so give it for 3 mornings
together
By Doctr Bouls.



40
To make a red powder to be given in
surfeits fevours small-pox or measles or 
71st agues on any pestilent distemper to strike it
forth & to provoke sweat & may be given to a 
woman in child bed
Take dragon root angelica root tormentle root
of each 2 ounces & a small handfull of the leaves
following dragon angelic tormentle 
pimpernell bettany wormwood rue scabious
fumatory harts tongue scordion pelitory strawberry 
leaves plantane hysop violets burrage
bugless mary-gold [clarey] archangle [endige]
succorye let all those be cut small wash and 
scrape the roots & slice them very thin put them 
all together in an earthen pot or glass & pour 
upon them 2 quarts of the best white wine stop them
close for 3 or 4 days stiring them twice a day
then strain it off & press out all the wine then take
a pound of the [?canas] bile bruise it small then put
as much of the liquor to it as will make it like a
thick batter spread it thin in a [dish] & let it in the
hot sun to dry then mix it againe & so do till
all the liquor is done except about half a pint
which must be [reform’d] to mix with those things following 
methridate diascordiam & prepar’d harts tongue
of each 4 ounces [scutchen?ale] & prepar’d 
pearle of each a quarter of an ounce a 



41
dram of saffron finely powder’d mix them well
together & then mix them with the bole set it
again in the sun till it is as stiff as clay
then make it into bolls with a little of the hemphorn
which you may save out for that purpose
let them stand in the sun till dry’d throughly
and hard keep them close & dry & if they will 
keep 20 years good you may give as much as 
will lye upon a shilling to a man or woman
& less for a child when you use it scrape it
into fine powder & take it mixt in any kind of 
liquid
72d To make hysterick water
Take of the juice of briony root 4 pints of the
juice of rue and mugwort of each wone a quart
of dry’d seven leaves 3 hand full of [feather]
[farenip] pennyroyal of each 2 hand fulls basil
dittany of creste of each a hand full & a half
of fresh orange pill 4 ounces myrrhe 2 ounces
castorum one ounce infuse the simples 4 days in 6
quarts of the best canary & still it in a worm
73d To make treacle water 
Take an ounce of hartshorne shaven very thin
boile it in 3 pints of cardus water till it comes to 
a quart then take the root of ellicampane gentian 
[sippries] tormentil of each one ounce of blessed
thirstle angelico [c?ttorn] [??ids] of each


42
one ounce of burrage flowers buglas flowers
rosemary & mary-gold flowers and [cla?e]
gilliflowers of each 2 ounces one pound of the
best old treacle dissolve it in six pints of
white wine & 3 pints of red rose water 
in fuse all these together for 24 hours then
still it in a glass [worm]
74th To make lemmon surup
Take your lemmons and squeese them & 
straine your juice to every pint of juice
put two pound and a quarter of sugar and let
it stand 9 days scum it and stir it every 
day then put it into bottles with paper over the
heads of them.
To make hartshorne flummery
Take half a pound of hartshorn boile it in 4 
quarts of water till it comes to one or less let
it stand all night then beat and blanch a
quarter of a pound of almonds melt the jelly 
mix the almonds with it and straine it thro’
a think stranier or hair scieve put in a 
quarter of a pint of creame a little 
cinnamon and blade of mace boile those
together and sweeten it put it in [cheany]
cup when you use it turn it out of the cups
and eat it with cream


43
75th To make milk water
Take a gallon of new milk put into it 2 handfulls
of balme 2 handfulls of mint & 2 handfulls
of cardus if green if dry but one 2 of 
wormwood a handfull of salendine cut all 
those herbs and let them be dry when you 
gather them let them steep in the milk all night
then put a little water at the bottom of the limbick
and put in your milk and herbs stop the limbick
close with paste and keep the water in the head of 
your limbick very cool it will run about 2 
bottles & a half keep the first running by it 
self
76th To make barley cinnamon water
Take 4 ounces of barley half a pound of the
best cinnamon & coat them grossly & put them
into a pot and stop it up then take 5 pints of
spring water and a pint of sack & boile them
together then pout it into the pot let it stand
24 hours then put it into a rose water [still]
and paste it up close and distill it off



44
77th To make a seed biskett
Take 8 eggs beat them half an hour then 
take a pound of fine sugar [illegible] is sifted
fine put it to the eggs and beat it together
an hour then put in 3 quarters of a pound 
of flower but not beat it and 2 ounces of 
carriway seeds then put it into the pans they 
must have a quick oven half an hour will 
bake them
78th To make a carret puddinge
Take half a pint of creame and put to it
5 eggs well beaten with rose water one
nutmeg grated a quarter of a pound of 
sugar a penny loafe grated and as many 
raw carrots as will make the quantity of
bread grated a lemmon pill shread
small mix them all together and melt a
good quarter of a pound of butter & 
stir it well together with the best of the 
things & bake it in a dish


45
79th To pickle cucumbers in slices
Take cucumbers when they are large and
green & cut them in thin slices then put them in an
earthen pot one row of them & one of salt & 
sliced onion to fill the pot let them stand 2 days
then pour all the liquor from them & cover them with 
vinegar boiling hot put some pepper into it
cover them close from the air the vinegar must be 
boiled 2 or 3 times & put it in hot to them
80th To make orange wine
Take 12 gallons of spring water 24 pound of the
best powder sugar the whites of 8 eggs well
beaten but the sugar and eggs into the water and
let them boile an hour scuming it very well when it is 
cold put in 12 spoonfulls of [ale yest] & 12 spoon fulls 
of sittorn surrup mix it with the [yest] then take one hundred
of oranges pare them as thin as you can then 
squeese the oranges straine the juice from the
[???nells] & put it to the liquor stir all together
& let it work in a tub 2 days & 2 nights then put in 
4 quarts of sack & 6 quarts of bandy the boiling
liquor must be put on the orange pills & all must 
work together then straine it through a canvas bag
into a vessell and when it has done working stop
it very close & let it stand 2 months in the
vessell then bottle it of & it will keep two years


46
81st For sore eyes
Take of rain water rained in June put it in
a glass bottle & scum it and wash the eyes
with it. This receipt cost a 100 pound as a 
great secret
82d To make Stoughtons drops
Take one quarter of the best old brandy 
infuse it in 3 weeks 12 outer pills of civil
oranges par’d thin & chipt in a vessell close
stop it then straine it of then infuse in the same
brandy one ounce of gential small sliced
half an ounce of [ledary] small sliced 2 
pennyworth of saffron & six penny-worth
of cockineale the cochineal must
be powder’d and put in a little bag with the
saffron let this infusion stand 3 weeks
with half an ounce of virgini snake weed root
then straine it and keep it for use
83d To make surup of rue for the
paine of the stomach or green sickness
put to a pint of wine vinegar a large
handfull of ruse steep in it for 12 hours 
then straine and pound it and straine the
juice of the rue from it put 2 pound 
of white sugar and boile it to a surup. Take
of it 2 spoon fulls in a morning fasting fast
2 hours drink a glass of sack after it 
probarum est


47


48


1st Artificial venison for a [pasty]
Bone a surloyne or rump of beef or a legg [bone]
or shoulder of mutton then beat it well with a roling pin
then rubb 10 [lb] of beef with 4 ounces of sugar 3 ounces
to 10 [lb] of mutton let it lie 24 hours & wipe it very
clean & season it high with nut megs peper & salt
then lay it into the form of a pasty then rowle out the [paste]
allmost 4 square till it’s but one inch thick to 
great pasty of beef or venison put 2 pound of 
beef suet very fine shread lay the past on 
paper then lay on half of the suet all under the meat
then put round the puding crust then wet it very well 
& twine it over the top close it well then garnish it put
in the gravey and serve it hot
2d When lamb comes first bone it not but break the
bones very well. Some lay on it a few pickled
barberryes & 3 or 4 slices of rind lemmon
to lamb or veal put 2 [lb] of finest butter in stead
of suitt
3d To make umble calves feet pye
partake the umble of [?eer], when cold shread them 
fine with as much [deer] or beef suett as the umb
weighs then to 5 [lb] put one ounce of cloves, mace
and cinnamon a little salt 8 ounces of [cande?]
lemmon and cittorn sliced a pound of sugar & 
of currans half a pint of sack juice of two 


lemmons mix all together and its fitt to fill the pies
bone calve feet allmost enough when cold
sherad them
4th A steake Florentine
Cut a nock of mutton in thin steakes then season it 
well with peper nutmeg & salt then put into a large
puter [dish] one anchovey a few spriggs of
sweet herbs then lay in the meat with 50 balls of 
forced meat half a pint of oysters and then 
liquor half a pint of clarett fill the dish
with water then cover it with puff paste & serve
it hot
5th An olive Florentine
Cut the lean of a leg of veal into thin slices
then beat it on both sides with the back of a knife
then season it with a littel peper cloves mase & salt
then roul them up one by one one anchovy one 
shallot a few springs of swet herbs a little whole
peper & mace 50 balls of forced meat lay them 
in with youer veal put one it 3 or 4 slices of rined
lemon a few great oystes 6 ounces of fresh buter
half a pint of clarett fill upe the dish water
cover it with puff paste bake it and searve it
The same way for a calves head Florentine only 
parboyle the [liead] cutt the meat in little bits leave
out the brains add some sausages and veal sweet 
breads an ox pallet all boyld tender blancht 
cutt in slices
[6]th To make French bread 
beat 2 eggs with a little 
salt put to them ½ a pint of ale yest or more thin 
putt to itt 3 of fine flouer put in as much milk & 
water blood warm as will make it up soft & 


light make it into [loves] [illegible] when baked [illegible]
rasp or grate them all over just the [out] fire then thay 
are fitt to sett to table
To make a rich cake
7th Dry 7 [lb] of flower then rub into it 2 [lb] of fresh 
butter then mix in anounce of cloves mace & cinnamond
2 lb of suger 1 lb of candid lemons & cittorns sliced 4 
ounces of dates sliced 12 eggs their whites whipt to
snow one quart of ale yest one pint of sack
a quarter of a pint of orange flower water or
rose then melt one pound of butter in a quart of 
creame make it blood warm then put all into the
flower and mix it well together then mix six pound 
of currans then put it into a butter’d hoop and 
bake it 3 hours and a half make the iceing
ready to lay on just as the cake comes out of the
oven then the heat of the cake hardens it enough
8th A carraway cake
Melt one pound of butter in tin or silver let it
stand 24 hours then rub it into 4 pounds of fine
flower dry’d then mix in 10 eggs whip their whites
to snow a pint of ale yest a pint of sack
mix all up together mix in 2 pound of carroway 
confitts put it into a butter’d hoop bake it 2 
hours and a half you may mix into it half an 
ounce of mace cloves and cinnamon


54
9th A marrow pudding
Take a pint of cream boile it then take it of
slice in a penny loafe when could put in 
8 ounces almonds blancht and beat fine with 2
spoonfulls of rose water put in the yolk of
6 eggs one glass of sack a little salt 6 
ounces of canded lemon & cittorn sliced
thin a pound of marrow sliced mix in all
together then put it into a butter’d dish and
boile it one hour or more dish it and pour 
over it sack sugar, melted butter, beat up 
together dust on it fine sugar and serve 
it or bake it in a deep pewter dish
10th An orange pudding 
Beat the peal of a large sivel orange
very fine in a stone mortar then put to 12
ounces of fine loafe sugar beat it up
together then beat the yolk of 12 eggs with 
4 spoonfulls of fine cream then melt in 12 
ounces of sweet butter scum it then pour it 
to the eggs by degrees keep it stirring
always one way then put in your orange 
till it’s cold put it into a deep pewter bason
butter’d then bake it dust on fine sugar and
[serve] it you may add 3 ounces of sweet 
meats as canded lemon cittern or the like you 
may garnish the bason about the edge with paste 
as it’s set on the top of a lamb pasty 



55
11th To pickle pigeons
Bone them season them with pepper mace nutmegs
& salt then boile them tender in water & vinegar
alike a little whole pepper cloves & mace 
when boild take them up till both is cold then put them
into a pot & keep them in the same pickle
12th To pot a hare
[Flea] and cut the meat from the bones beat
the meat out of the skin with a roleing pin
season it high with salt and pepper put it
into a pot with 3 bay leaves beat it very 
tender in butter enough to cover it when it is
melted take it out of the gravey drain it dry 
bruise it small season it high with cloves mace 
& pepper then make it a little moist with some of
the [?ear] fatt it was baked in press it hard into
a pot & close cover it over thick on the top
with clarified butter
13th To pickle salmon
To 4 quarts of water put one of vinegar 
handull of salt as much fresh herbs the rine of a 
lemmon a little whole pepper with it boyle and 
put in the fish on a plate boile it gently till enough
when cold keep it in an earthen pan in the same
pickle you need make it strong with salt vinegar
herbs except you keep it long


56
14th To pot venison
Cut it in pieces season it high with pepper
and salt lay 7 lb of it into a pott with 1 lb of beef
suet cut in [steaks] and laid between it put 
in a pint of water & 2lb of butter on the stop bake 
it very tender then take it out of the gravey to drain 
dry bruise it abroad & take out the skins [illegible] a 
[Li???] beat it as small as dust season it
with half an ounce of cloves mace and 
pepper make make it moist press it into a pott
very close cover it on the top one inch thick with 
clarified beef suet or butter the let it ly 
another way to cut it in thin slices one inch 
thick lard it with bacon as thick as your 
fingers bake and season it as above drain it 
well from the gravey season it with spice lay 
it into a pot in slices cover this with clarified 
butter
15thTo pickle oysters
Take as much of white wine vinegar as the
liquore of the oysters cover them well to 3 quarts 
of oysters put a quarter of an ounce of cloves
& mace as much pepper all whole a little
lemon [peal] a shallot put it into a stew pan 
with a little salt let them [illegible] quarter of an 
hour not boyle take it of when cold put all
up in vessell stop it close from the air


57
16th To coller beef
Take of the inside from a flank of beef
rub it with 5 oz of salt peter beat half a pint of
peter salt a pint of white salt let it lie 30 days
turn it over once a day then wipe it dry season 
it allover the inside with 3 quarters of an ounce
of cloves and mace one ounce of pepper one 
nutmeg all beat a hand full of sweet herbs 
2 bay leaves sliced very fine rowle it up as
you do [?rown] bind it very close with 24 yards
of narrow tape put it into a pot and cover it
with pump water and a little of its own brine to 
salt the water bake it very tender with houshold 
bread then take it out of the liquor and bind a
cloth round it very hard hang it up till its cold
take off the cloth & keep it in a dry place 
[eat[ it with mustard or vinegar if you [send]
it to [sea] add a pint of bay salt & let it lie
for 8 days put no herbs season it with spice
when cold take of the strings put it into pott
cover it with clarified beef suet this spice 
and salt is enough for 6 [lb] of beef
R


58
To make Westphalia ham
17th Cut out a leg of pork like a ham cut of
all the soft fatt beat 4 ounces of salt peter 
one pint of peter salt 8 ounces of brown
sugar mix all together cut a little hole
by the bone about the middle of the ham rub it
well with this thrust some into the hole & down
by the knuckle lay 3 pints of white salt over it
let it lie 3 weeks but rub it well twice a 
week lay the skin side downwards then dry it in a 
stove 44 days or a month in a chimney where
wood is burnt boile it in pump water & hay
when cold eat it with mustard or vinegar serve
it hot with pigeons & spinage round it could or 
sprouts & chickens, if you keep it long let it
be a month in salt
To stew a hare
18th Beat it well in its blood then flea it in little
bits put it into a stew-pan with a pint of 
white wine one pint of water a little bunch
of sweet herbs a little whole pepper cloves
mace and salt 2 [slices] of lemon 2 shallots
let this stew till it is half enough then put in 50 
balls of forcemeat and anchovy half a pint
of clarrett 8 oz of let it stew till tender
thicken it with burnt butter & serve it with 
[sippet] lemons sliced & barberries or use 
all clarett and no white wine


59
19th To keep damsons or bullaces
Make a surrup of water and sugar to one
quart of water put one pound of sugar gather them
little before they are ripe & put them into the cold
surrup sett them on a gentle fire stir them 
softly [r?ond] till cooled not broken put all into
a pott with a little mouth when cold pout on 
clarifide beef suett let that cool & so till its an 
inch thick on the top then set it by
20th To make polonia sausages
Take 10 lb of good pork fat and [?an] together
take all the skins and sinews shread it but
not too small 1 oz of pepper and one of cloves mace
and nutmeg all beat [gris?ey] parsley & sage of 
each a good handfull shread very small mix 
all together tye the end of the gutt till its full
let no air gett between the meat if it doe prick the 
gutt and lit it out tie the other end hang them in a
kitchen not where they may dry too fast they will 
keep a year boile them as you use them the best
time to make them in is September take the end gutt
of a [illegible] or beef gutt make them a foot long 


60
21st To make ribbon jelly
Half boile 4 calves feet take out the
great bones & fatt put the feet into a pot with
10 quarts of water one nutmeg sliced 4 blades 
of mace & of hartshorn 3 oz Iceing class 
shaved boile this to two quarts strain it thro’ 
a fine flannel bag let it stand 24 hours
scrape the fat clean from the top & put it on
a fire when it is very hot put in the whites of
8 eggs a little beat with a pound of loafe 
sugar beat a grame of musk or amber grease
dissolved in 6 spoon fulls of orange flower
water or rose stir it round let it simber a 
while then let it boile a little wash the bag
and straine it againe then put in the juice of
two lemons one pint of sherry run it into
little glasses run every colour as thick as 2 
half crowns colour red with [cutchen?al] beat
then put in a cloth & dissolve it in the juice
of lemon colour green with the juice of
spinage yellow with saffron blen with 
surrup of violetts white and sometimes the
jely by itself one colour must be cold
before the other is run on slice this out to 
garnish your other jelly’s or sweetmeats
or put it in the glasses whole 


61
22d To pickle [Samphire]
Pick it then lay it into a strong brine of water and 
salt let it lie 24 hours then take it up and put it
into a pot cover it with 2 quarts of vinegar and
one of water stop it close and sett it upon a 
quiick fire make it boile once up & take it of
quick let it stand 24 hours then let it on a quick
fire make it just boile then take it of quick & 
let it stand till cold scum the top & take it up 
to draine then lay it into a pott let the pickle settle
& cover it well with the [clear] of the pickle & sett
it in a cool dry place if the pickle [mother] boile 
it once a month let it be very cold & put into the
Samphire againe
23d To make orange cream
Beat the yolk of 12 eggs and two whites very
well then put to them the juice of 8 sivel oranges
sweeten it very sweet with double refin’d
sugar then straine it a spoon full of damask
rose water then put in as much sweet butter
walnutt and six little slices of the rine of an
orange put it into a silver dish or puter
[porringer] set it over clear coales and keep 
it stirring always one way till its pretty thick
then take it quick from the fire & put into jelly 
glasses or little china dishes & take
out the orange peal


62
24 To pickle wallnutts
gather them before they be hard while a pin gose easly 
through both shells put them in could water & salt boil them gently 
in it then change the water & doe in [illegible] waters let them boyle in each an 
houer if they remain hard give them aboyl in the last water thay must 
not be soft but [that] thay will [?atte] crips then take them up & drain 
them dry & put them into a glass to a [100] put 1 of 
whol cloves mace peper of each a licke one spoonfull one of of salt
one of mustard fill up the glass with the best white wine vineger
and cover it with a blader & lather that no air get in keep them in 
a cool dry place, or boyl them not in the water but take them out 
& when they are cold put them into the vineger & give them a 
littel boyl in that then put them up with the spice as
before 25 To keep goosberis
Gather then when full groth wipe and pick them clean one 
by one & putt them into a glass bottle when thay are clean
and dry corcke them put a little could water on the fier & put 
in the bottles wett not the corks but let the water come up 
to the necks make agentle fire till thay are a little codled
or turned white not broken when could pitch or was the
corks close & thik then put them into a cool dry celler
you may keep damsons or bullyes the same way
26 To stue oysters
Take three pints of oysters one pint of white
wine alittell whole pepper & mace too slices of
lemon lett all simber one a fire a quarter of a
houer not boyle & thicken it with six or 8 onses 
of fresh butter beat it up serve with [sippets]
and lemons slised 


63
27 A stake florentine
Cutt a neck of mutone in thine slices slashes
then seson it with peper nutmege & salt then 
then put into a large puter dish one anchovey
a few spriggs of sweet [??e?lbs] then lay in the meet
to 50 balls of [foorsemeat] half a pial of oysters
& their lickor half a pial of clarot fill the 
dish with water & cover it with paste serve it
hott
38 To [flaish] mutton or any 
such meat
Take alittell strong broath or watter and 
shalott a littell whole peper mace & sallt 
a few spriggs with sweet yearbs alitell of anchovey 
too slices of [lemon] lit it stue alittell
then put in the meate a few oysters & capers lett 
it stue a littell then thicken it with [burnt]
butter sarve it with [sippils] & pickell
29th To coller a breast of veal pigg or Eall
bone youer pigg or [calf] season it all over the inside
with pepper [mace] cloves & salt a handfull of sweet
margram then pennyroyal & parsley shred fine with 
a little sage to a pigg then rowl it up as you doe brown
and bend it over hard & close with tape


64
then lay a cloth round it boyl very tender in vinegr
and water of each alike with a little whole pepper cloves
mase and salt make it boyl then put in the coler when boyld
tender take them up till both are could keep it in the same
pickle
30th To pott herring & sprats
Take herrings and sprats wash them clean
and dry them with a cloath take out the rows & 
milk season the herrings or sprats with pepper
salt and all spice lay them in an earthen pot
cover them with vinegar put in a sliced onion
a bunch of sweet herbs 2 or 3 sweet bay 
leaves set them into an over and bake them
with bread serve them when they are cold with 
wine vinegar or with their own liquor
31st [Snow] of the white of eggs
Break the white of new laid eggs into a large bason
bind a few spriggs of a wisk together with it
beat them up very light and quick till it is as
white as snow and as thick as it will not drop
from the wisk then it is fit for use
32d Paste for high pies
Take 4 pound of flower putt a pound of butter
make the water and butter boile together then 
put in the flower and mix it up to a very stiff
paste this is for great high pies as a goose or
turkey but for less put 3 to 14 of flower 


65
33d Paste for a pasty
Rub into 14 lb of flower 6 lb of butter rut it not too fine
then make a pit in the flower and put in 10 eggs whip
their whites to snow then make it up to a stiff paste with
cold water then it is fit for any pasty
34th To pickle barberies
Take 8 quarts of water one of white salt boile it a 
little scum it let it stand till very cold gather them very 
dry pick out all the bruis’d ones then put them into a glass and
over them with this brine keep them under the brine and 
let them ly before you use them, lay them in water an 
hour
35th To make cheese cakes
Draine a quart of tender curds well from the whey 
then put it through a hair scieve with the back of a spoon
then put in ½ an ounce of cinnamon and mace beat 
half a pound of fine sugar 8 oz of currans * 
yolks of eggs 4 oz of almond blanch’d and beat very 
fine with two spoon fulls of orange flower water or
rose to keep them from [??ling] then grate 4 oz of
[maple] [bi?h?t] into a pint of cream then boile it till
its as thick as a hasty pudding keep it stirring then mix
into it 10 oz of pure fresh butter and then put this to the
curd mix it all together very well and its fit for 
to fill the paste



66
36th Or another way 
Boyle a quart of cream a little with a little 
whole cinnamon and mace then take it of and
take out the spice then grate into it 8 oz of maple
biskets then sett it on and make it boyle straine
it and beat the yolk of 12 eggs then set it on the
fire and stir it till its as thick as curds then put
to it 4 oz of almonds beat as before then sweeten 
it to your taste with sugar and it is fitt for 
[illegible] rice cheese cakes leave [illegible] biskets
and stick on it with the flower of rice
37th To make custards
put to 3 pints of cream a little whole mace
cinnamond and nuttmeg make it boyle a 
little then take it of beat 15 eggs very well 
but leave out 9 whites then put to them a wine
glass of sack two spoon fulls of rose water
10 oz of white sugar mix this well together
then put it into the cream when it is scalding
hot mix it well then straine it & it is fit harden 
the custard crust before you fill them in the oven 
to all milk put [6] eggs to two quarts 
leave out 5 whites 


67
38th A spring pie
Cutt a hind quarter of lamb in pieces then take 
4 oz of the [lean] and make it up to [forced] meat
as for the lamb or pye then make it into little
balls as big as nutmegs & some about the
length & bigness of your little finger Soak
the meat with a little cloves cinnamon mace and a 
little pepper and salt then butter the bottom 
of your pie and lay in your meat and balls
with some [primrose] slit & a little spinnage 
and beet leaves [shred] then put over it a pound
on top of preserved cittorn lemon [??inge]
roots lettis root barberry & a lemmon pair’d
& sliced then put in 8 ox of marrow & 8 oz 
of fresh butter on the top lidd then put it into
fresh butter as for a chicken pye
39th A sweet chicken pye
Break the bones of chickens then cut them in little
bits season it lightly with cloves mace cinnamon 
and salt & have 4 yolks of eggs boil’d hard & 
quartered & 5 artichoak bottoms boil’d 8 oz of
raisons of the sun stone 8 oz of preserved cittron 


68
39th Lemon [orringo] roots & barberries of each alike
8 oz of marrow 4 slices rin’d lemon 8 oz of currants
50 balls of forced meat made as for the [lumb??]
pye put all in with the other butter the bottom of the
pye put a pound of fresh butter on the top lidd
and bake it then put in a care maid with white
wine and a little sack if you will the juice
of oranges and sweeten it with sugar make it
boile thicken it with the yolks of two eggs put 
it into the pye when both is very hott the same
ingredients of a lamb or veal pye only leave
out the chickens and artichoake and add to the
lamb scall’d chesnutts
ARtichoak pertatoe pye
40th Take 12 boild artichoak bottoms with a little
mace or cinnamon slice 8 oz of canded lemons
cittorn orringo root and prunelloes slit each 
alike 2 oz of barberries 8 oz of marrow & 8 oz
of raisons of the sun ston’d, 2 oz of sugar
butter the bottom of the pye then put all in one
with the other & 8 oz of pure fresh butter on the
top lidd and buttre it then put in a [care] as for 
the chicken pye take the like quantity of sherrits
or pertatoes boyle them pill them and slit them in 
two 


69
A Battalonia pye
41st Cut 3 chickens or lamb in little bitts or veal
sweet breads 2 sheeps tongues one ox pallet 12
cocks combs all boyl’d asunder blanch’d and
cutt in bitts 8 whole larks season all with 
pepper or nutmeg and salt them have 40 forced balls
grind some links 20 pickled oysters some
pickled barberries 4 slices of rin’d lemmons
3 blades of mace one pound of marrow butter
the bottom of the pye then put in all one with the other 
put a pound of butter on the top lidd and bake
it then put in a pint or more of gravey maid as
for pasty shake the pye and serve it hot
Mince pyes egg pyes the same way
42d Shred a pound of meat with 3 ½ of beef
suet fine then season it with one ounce of cloves
mace and cinnamon a little salt 4 oz of dates all
sliced shred a little lemmon pill shred
fine one pound of raisins of the sun sliced and
ston’d 3 pound of currants a pint of sack the
juice of 3 lemons or verjuice then mix up 
all together and it is fitt to fill the pye 


70
The best meat is [meat] tongue beef mutton or 
veal makes good pyes for present spending
shred the meat raw if not parboile it boyle 
tongues till they blanch when cold shred
it boyle eggs hard then shred them with no
more suett than the weight of 4 eggs
43d A rice or almond florentine
Boyle 8 oz of rice very thick and tender
in milk then mix in 10 oz of pure sweet butter
a little beat mace cinnamon and salt a pint 
and half of cream when cold 6 yolks of
eggs 8 oz of canded lemon & cittorn sliced
a spoonfull of orange flower water or 
rose 8 oz of currants sweeten it to your taste
with fine sugar put a thin paste over the 
bottom of the dish you put it in & cover it
with paste royal or puff paste take and 
serve it hot dust on it fine sugar the
same way make an almond florentine
leave out the rice and a pound of almonds
blancht and beat with 2 spoon fulls of
orange water and 2 of rose and the yolks of
4 eggs 


71
To candy orange or lemmon peel
44th Take the orange peel after they are preserv’d
then take fine sugar and rose water and boile
to the height of manna [christ] that is till it is sugar
againe then drain thro’ the sugar lay them on the
bottom of a scieve and dry them in an oven
after you have drawn your bread and they will 
be canded
45th Puff paste orange or lemon 
Pare of the rines from lemons or sivel oranges
then rub them with salt let them lie 4 hours then boile
them in 4 changes of water make the 2 first salt
drain them dry beat them fine to a pulp then bruise 
in the juice of all them you pound make it sweet
with fine sugar then boyle it till it’s a little thick
let it stand till cold then its fitt to put into the paste
46th Another way
Salt them whole then boile them as above said when 
cold slice them very fine then lay a little sugar
over the bottom of the [tarte] then a laying of [th??]
then of sugar so fill the tart then lid & bake it put
this into raised tarts or patty pans you may lay
slices of peppers between the oranges if you please 


72
Portugal cakes
47th Mix in a pound of fine flower & a pound of
loafe sugar beat and sifted then rub into it
a pound of sweet butter till it is like grated 
white bread then put to it 4 spoon fulls of
rose water 2 of sack 10 eggs their whites
whipt to snow mix in 8 oz of currants mix
them very well together butt the tin pans and
fill them but half full & bake it if it will be
made with out currants and kept in a dry place
it will keep half a year and a pound of
almonds, blanch’d and beat with rose water and
leave half of the flower
48th To make iceing
Beat then sift 2 lb of double refin’d sugar 
thro’ a fine lawn scieve then whip the whites
of 6 eggs to show very thick then put in the
sugar by degrees to them when all is in
beat it together half an hour it must be as thick
that it will just run if not put a spoonfull
of orange water to it or more just as the cake
comes out of the oven wet it all over with a 
spoon full of orange flower water or rose
in with it dissolve a graine musk or
amber grease then lay on a little of the
iceing all over the top and side 


73
Let it stand three minutes then lay over all the
iceing with a knife if you garnish it with small
collour’d comfitts or sweet meates images
stick them on the iceing if cold with the white of an
egg
49th To make lemmon cream
pare the rine of 4 lemmons then steep
it in a quart of water 12 houres then beat 
7 eggs the whites with the yolks very 
well then put to it a pint of the water
the rines were steept in braise in all the juce of the
leamons then make it very sweet with duble refined suger
then strain it into a bason & sett it on a clear fire keeping
it stirring till it is very thick then serve it as the orange 
cream
50 To make a sack posset
Take a pint of sack 17 eggs leave out 6 whites beat them
well then put in [what] suger you think fitt then beat it together
grate in 2 nutmegs set it over a clear fier in abason or a
sauce pan stirr it allways till it is as thick as custard
then add a pint of milk or raw cream boyled first with a blade of
mace put it into bason set the bason on coals then pouer in the
cream as it rises in the boyling holding it high over the bason and
one stirring it the while, then pour it in when you find its thick enough
take it off & let it stand a quarter of an houer close coverd 
with a dish then sift on beaton cinnamon lofe sugar [&] it
if you frost it take 6 whites of new laid eggs put them into
an erthen bason then take one spoonfull of sack one 


74
orang flower water 2 of double refind suger put this togather
and warm it a littele then put it into the whites of eggs & beat it up
with a wiske then dust cinnimon in the poset then lay on the frost
the best thing to make frist is raw cream
55 To pott tongues
Cutt the root from the toungs rubb then with 
4 oz of salt [peetts] beate a pint of salt peter 
then with a pint of white salt let them lay 
6 days turne them often then rub them with one
ounce of peper bake them tender in pumpwater
enough to cover them with a littell of their
one brine when baked blanched & rubb them well
with peper cloves & mace then put them into a pott
and cover them with clarified butter and sett them by
52 To putt beef like venison
Cut the lean of a buttock of beef to peeces rub
8 oxz of salt peeter beate & half a pint of peeter
salt as much whight salt turne it once a 
day let it lay 3 days then put it into a pan
& cover it with pump water & a littell of its
one brine then bake it with houshold bread
very tender draine it well from the gravey then
bruse it [abroade] then take out the skins & sinews
then pick as small as dust then mix in half
an oz of cloves & mace and nutmegg


75
¾ of an oz of peper all beate then make it
moiste with 24 ozs of clarified butter or les it 
must not be too moist mix it well then press
it into a pott very hard and cloose then cover
it one juce thick one the top with clarified bef
suett & it is fitt if you sand it to sea let it
liy 6 days season it high with salt
53 Beefe alla moade
After it is salted as a bove cut it in sliceses
one juce thick then lard it with bacon as
thick as your finger then back it in butter 
as the potted venison only add 4 bays leaves
& a littell [bunsh] of sweet yerbs then drayne it 
and season it with spice as a bove then lay 
it in a pott in spice and cover it with the
butter it was baked in and mooar clarified
if need bee
Dutch beef
54th Take a piece of a buttock of beef without a bone
salt it the same way the ham is; then hang it up till 
it is exceeding dry first swe it up in a cloath when
it is dry boile it, when it is cold it is generally sliced
and eat with bread & butter you may lay neats


76
Tongues in this brine after the same or beef
fatt when lay 14 days then hang
them up to dry or salt them thus rub 4 
tongues with 4 oz of salt peter a pint of 
peter salt then with a pint of white salt let
them lye as abovesaid turn them often in the 
brine then hang them up to dry
55th To pickle cucumbers
Gather them dry take the prickliest & as big as
your little finger cover them with boiling hot
water and salt made up strong as to 
bear an egg let them lye in it 24 hours then
let them drain dry then cover them with boiling
hot vinegar of white wine then let them 
lye 3 days, take them out of it & put
the vinegar on the fire when it’s a little hot
put in the cucumbers they must swim in
vinegar turn them very often till they are just
ready to boile but not boile this greens them
then put all out into a pott and to a
thousand put one ounce of whole pepper 
one of cloves and mace one of dill seeds
and fennell seeds 2 nutmegs mix the seed
and the spice with the cucumbers that they may 
not lye all to one place then stop it close
till cold then put them in a cold dry place
and keep them under pickle 


77
56th A lumber pye
Shred a pound of lean veal with a pound of beef
suet very fine season it a little with cloves
mace & salt a few sweet herbs a very little
lemon peal both shred fine one raw egg 3 
spoon fulls of grated white bread one of sugar
the juice of a lemon a very little pepper
beat fine 8 oz currants mix all these together
then green it with spinage then cut 2 veal sweet
breads and season them highly with spice and
salt them have canded lemon cittern eringo
roots lettis roots damsons prunellose
barberries of each 2 oz shred 6 yolks of eggs 
boyl’d hard and quarter’d 10 oz of marrow 3 
slices of a rind lemon, butter the bottom of the
pye then put in all one with the other put a 
pound of fresh butter on the top lidd and
bake it then put in a care serve the chicken
pye hott


78
57th To make a tansey
Beat 20 eggs with a little salt put to them the
juice of spinage 2 spoon fulls of tansy
juice or a pint of the juice of strawberry
leaves violet primroses and tansy put in
8 oz of sugar then straine it into a quart of
cream then grate in 8 oz of Naples bisketts
or white bread a little mace mix all
well together then melt 2 oz of fresh butter 
in a sauce pan then putt in the tansy
keep it stirring on a gentle fire
till it’s very thick then chip it very small
& put it out on a butter’d pewter dish
in with harden it over coales or in a cool 
oven, or fry it, then turn it out on a plate
dish and garnish it with another tansey
cut out in three square bitts and laid
round with quarter’d oranges, dust on fine
sugar and serve hott or pour over it
sack sugar and juice of orange boyl’d
up to together
58th Excellent snail water
Take a hundred of garden snailes bruise
them in a stone mortar and put them into a 
gallon of new milk and set it on the 


79
fire and when it just boyles up them all together
into an ordinary still with a hand full of harts 
tongue and hand full of spier mint draw
it of with a gentle fire it will yield two
bottles very good put in each bottle half an
ounce of sugar candy beaten and lit it drop
upon it mix both bottles together give 5 or
6 spoon fulls att night going to bed and att
morning or afternoon which time your most
inclin’d to be dry
59th Snail water for the face
Take a peck of garden snailes put them into 
a pott for 4 days and nights shake a quarter
of a pound of brown sugar on them at several
times get a gallon of sweet butter 
milk. Then take out the snailes and wash them
in a pint of french white wine take the
shells of putt them in & mingle them with half a
pound of virgins honey & the butter milk
together then put in a cold still and still with 
a soft fire keep the bottles close stoped you
must take the shells of before you wash 
them with the white wine


80
60th To make seed cake
Take 2 pound of sugar a pound and 3 quarters 
& a half of flower 2 pound of butter dry
your sugar and flower 4 oz of carraway seeds
take your butter and work it till it’s cream
againe then put in your sugar and work it
well and take 18 eggs and beat them very
well, beat the whites to a froth and then
beat the yolks up with them so mix the eggs
butter sugar and flower seeds all together
so put it in a hoop or a pan that’s bigg
enough to bake it an hour bakes it if it 
stands too long in the oven it will turn 
yellow beat your eggs two ways the yolk
single and the whites single till they be all
in a froth then mix them together this is just
as I make it you may leave out a
little sugar if you think it too sweet
61st To [sten] a carp
Blood him under the lower finn into 
a quart of clarrett half a pint of fair
water
a bunch of sweet herbs a little
pepper mace & nutmeg sliced let it
stew full on the one side then on the other 


81
then put in one anchovy & let it stand a quarter 
of an hour then put in it a quarter of a pound of
butter beat it up thick & serve it up
62d An almond pudding
Take a pint of cream put to it half a pound
of almonds finely beaten with rose water and
so much bread crumbles will thick it 4 yolks 
of eggs some mace finely shreded sugar
cinnamon marrow a little milk so fill
your skins let them not boyle too fast
63d Sugar cakes
To a pound of fine flower take half a 
pound of sugar put in a little rose
water knead it with cold butter cut them with 
glasses so bake them on paper
64th Carret pudding
A penny loave 2 carretts grate them fine
8 eggs 3 quarters of a pound of fresh butter
melted a quarter of a pound of almonds
one nutmeg a glass of sack a pint of cream 
a hand full of sugar so mixt it all together
an hour and half will bake it


82
65th For a deep consumption
Take of the water of red & damaske
roses each a quarter of a pint of
horehound, colds feet, hyssop, agrimony,
betony, each of them a quarter of a pound 
of white wine and sack each a quarter 
of a pint, half a pint of snailes scoured
well with water & salt, of liquorish & 
anniseeds, each an ounce bruis’d 4 oz of dates
& 4 oz of raisins of the sun ston’d boile
all those together, till half a pint be
wasted then straine it, and melt into it
a pound of brown sugar candy, then take 
every 3 hours 3 or 4 spoon fulls at a time
66th To make marrow pattyes
Take the marrow of 2 bones and mince it very
small 3 hand fulls of grated bread a nutmeg
sliced, the yolks of 6 eggs but 3 whites
then put them into a pint of cream & mix them all
together & sweeten it with sugar as you
think fitt. So put it on the fire and lett it
boile, then take it of and lett it
stand till it is cold soe put it into your paste &
fry them of 



83
67th To pickle oysters Mrs Tash
Take a quarter of the largest with their own liquor
& wash them clean then straine and put to them 3 
blades of mace a race of ginger cut in 
pieces ten cloves ten pepper cornes & some
nutmegg cut in slices & one spoonfull of
salt put them over a fire in a stew pan & let
them stew for half an hour sometimes shaking
& straining them clean then put in one spoon full
of vinegar and let them have one boyle & put them into
and earthen pan & keep them for use
68th To fry oysters
Beat 2 eggs with a little grated bread
nutmegg pepper & salt dipp in the oysters then 
fry them in sweet butter, they are proper to 
serve round a dish of stued oysters
69th To stew oysters
Take the oysters & a little of the liquor a pint 
of white wine 2 anchovies a little nutmeg
sliced a whole mace a bunch of sweet herbs
let it stew a quarter of an hour then put in a 
pound of fresh butter serve it with lippits
barberries & sliced lemons 


84
70th To make a Westphalia ham pye
Take your ham & water it all night & boyle
it pretty tender then take out the bone and pare
of that is rusty and take of the skin cutt
a good slice of att the bottom of the quantity of a
pound & mince it with as much veale suett and
2 lb of beef suet, and season it with pepper
cloves & mace & nutmegg some tyme and
parsly mixt some onions and beat it well
in a mortar and work it up into a foret
meat with grated bread and a little cream 
& some yolks of eggs then trim your ham 
into an oval shape wash it over with eggs
and season it with pepper cloves and mace
tyme and parsly minct then make a good piece 
of cold butter paste & rowle out a sheet
pretty thick & lay it on a strong paper
lay on your ham, lay round it either
pigeons or chickens, seasons set upright
or side ways and between every one
a rowe of forct meat then make a border
round and put butter over it and close it
with another sheet of paste like an ovel
pasty and bake it and when bak’d cut of
the lid


85
71st To make waters
Take six egs beet three whights one
pound of fine flower one pd of dubell refind
suger mix them verey well togather then put to 
them a quart of creem but not too thick a 
littell oringe flower watter to give it a taste
a pill of a lemon mix it all very well togather
and let them stand an hower or too befoar you 
bake them butter the [joyrus] [??arage] at frist
& after when they stick to the [joyru]
72nd To driy appalls
Take the finest pipens you can gett wipe them
and [illegible] of the blacke but doont break the skins
then after you have baked houshold bread put in
sum strawe & the apals upon it & stop the over
cloose till you bake again and when they be
[cod?ed] lay them upon earthen platters or sives you 
must turn them every time you put them into the
oven and flatt them with your hand but be shuer you 
break not the skins you must let the oven stand awhile for as 
thay be dryer your oven [m??s?] be colder


86
73rd To pickell coucumber’s
first take your cumbers put them in salt & 
water for twenty fooar hours put so much salt
in the water till it [bar] an egg & boyle it up
whight wine vinegar and take cucumbers out of the
water and put them into the pott if you intend to 
pickell them lay a [illegible] of cucumbers & put wholl
peper mace & cloves & bea leaves betweene every 
[lea] with fenell & dill seeds till your pot be full
then power the licker in boyling hot as soon
as the licker is put to it thay will be very crisp
74 To pickell mushrooms
First pick your mushrooms very clean as soon
as thay are gaithard as you pill them put
them into a bason of fair watter then put 
them into a scelit with a hand full of salt [illegible]
whoall onion & when thay are boyul’d enough 
take them pu and straine the licker from
them and put as much whit wine and
vinegar as will cover them a littell wholl
peper mace and cloves oinons boyld with them
let them be very coald be foor you put them
up then [tiy] them up cloas


87
75 To pickell frensh beans
gaithear them befoar thay are stringed lay them
in salt and water 9 days then boyl them in fresh
water not very salt make the pickell with
whight wine vinegree sum wholl spice
and nutmegs slised peper mace in all on
whoall once to half a peck of beans [dreen]
the beans dry and put in this pickell boyling
hott one them cover it cloas and let it
stand three or fooar days then all of it 
and sett it on a gentall fiear till it is 
boyling hott thay will bee very green
do [parslean] stalks the same way only 
lett them lay in water but twenty
fooar hours
76th To make mackeroons
Take 2 pound of almonds blanch them sometimes 
dropping on rose water when they are beaten
well put to them half a pound of sarch’d sugar
then take the whites of 5 eggs & beat them 


88
& put to them 5 spoonfulls of fine flower set
your almonds & sugar over a chafeing dish
of coales & when they are thoroughly warme
put to them the whites of eggs and flower
stir them well together & put a spoon full
on a paper & bake them
77th To make pomatum
Take a calves chaudern & pick the fatt
clean from the fleshy & skinny parts then
put it into spring water shift the water
3 or 4 times a day & so let it stand in the
water for 3 days then take a lare of fatt
& a lare of white lillye roots but 
little lillye root then put 4 spoonfulls
of roose water into a close mouth jugg
then put the jugg into a kettle with water
in it & a little hay at the bottom of the
kettle & set it over the fire & so let it
boile for 4 hours then straine it thro a clean
napkin into an earthen bason then let it stand
till next morning then take it cleane from 
the bottom of the bason & put it in a bason & 
with your clean hand beat it up before the
fire till it is so thin as to drop in cakes upon 
paper


89
78th Mrs Tolbots to make lemon cheese cakes
Take half a pound of almonds blanch them in 
cold water and let them stand all night then beat
them fine with a little rose water take half a 
pound of sugar finely beaten with the pills of two
lemons which must first be boyl’d very tender 
then mix all together in the water with 8 eggs
well beaten half the whites being taken out & 
3 quarters of a pound of butter melted & cold when all
is well mixt put some thin paste in your
pans & fill them a little time will bake them
79th To make slip coate cheese
Take a gallon of new milk and a quarter of a
pint of creame & put some new runnett made
of a piece of the skin of calves bagg the
bigness of your little finger dry’d and soak’d 
in a quarter of a pint of water 2 or 3 
houres before you use it then straine it into the
milk and creame when it is come set a 
hoop into the cheese fat it must be as deep
againe as the fatt take care not to break the
curd but cut it thin with a skimming dish


90
& lay it even in the hoop you must not touch
it with your hands cover the hoop with a
board & let it stand 2 hours then take out the
hoop & lett it stand 2 hours more in the fat then
salt it & put it into thyner fat with a dry
cloth then 3 hours after put it on a dry cloth
& board and fillett it round shifting it every 
2 or 3 hours with a dry cloth and board till you
go to bed & in the morning do the same till
night then lay it broad grass on a dry board & 
dry it with a soft cloth as often as it wants 
changing the fillet grass and board every 
day till ripe which will be if the weathers
kind in eight or ten days
80th To make a frigessey of eggs
Take 6 hard eggs cut them some long
quarters & then cut some a cross againe
& some slice through white & yolk in 
thin slices & one cut as for egg sauce
then having a little cream with about 2 or 
3 oz of fresh butter made hot in a flat 
sauce pan with a spoonfull of
mustard then put in your eggs & let them 
just boile up thick as the sauce hangs 


91
about them not to shake them too much to break
the quarters season them with pepper & salt to
your taste
81st To make musmays pudings
To a quart of cream 7 yolks of eggs & 2
whites stir in the creame as much fine flower
as will make it as thick as for pan cakes
then beat your eggs very well & a little before
they are put in the oven put them together season
them with salt to your taste bake them in 
cheany cups well buttered bake them 3
quarters of an hour the oven must be hott
82d To pickle nursturtion seed
gather your seeds dry & make brine of
water and salt strong enough to bear an 
egg as will cover you seeds & let them lie
in it 24 hours then straine them from it and
take as much vinegar as will cover them
& boile it to put it on your seeds hott then cover
them close & let them stand 24 hours then straine
them from the vinegar and set it over a 
charcoale fire till it is ready to boile 


92
but not boile then put in your seeds & cover
them down close and a very slow fire so
that they must be just keep warm so look 
in now and then to see how they green and
when you find them pretty green on one side
they will be somewhat white on the other then
you must take them of and draine them well
from that vinegar then boile your spices in
fresh vinegar cloves and mace all spice
a race of ginger let it stand till cold then
put it to your seeds & tye them down close
with bladders your pan you do them in must not
be of brass they will not look of a good green 
and will be apt to be soft
83d To make soup mager
Take 2 good hand fulls of sorrell a little
spinnage 2 or 3 lettise a little charnell
all washed and shred then have a little
butter brown’d with a whole onion sliced
thin & fry’d a little before you put in 
the rest of your herbs then give them a fry
then put as much hot water as you think 
fit to fill your dish make it thick of the 


93
herbs & when they are tender make of a
good thickness with a quarter of a pound of 
fresh butter rowl’d in flower this must
taste well of the sorrell, toast bread and
let it soak half an hour salt it according
to your pallett
84th To make parsley soup
Take 3 handfulls of parsley half a pound
of the roots of parsley make a brown with
onions & flower & put your parsley in to 
fry with roots a little before you put the
broth to it then put as much broth as you
think proper boyle it tender & pulp 
your bread as before dandelion soup 
is made as a parsley soup but on roots
85th To make a turnop or carrett soup
Cut your turnops in dice with 3 onions
but you must not put the onions in till the
turnop be half fry’d fry them all of a fine
brown then straine them from the fatt and make 
a brown of butter & flower according to art


94
then put in your turnops & let them boyle gently
till tender you may put a hand full of 
dice turnops unfry’d in when boyle
tender skin all the fatt of and pulp your
bread as before this way you may make
a carrett soup
86th To make a marjery onion soup
Slice 8 large onions & fry them off brown
straine them off from the fatt make a brown
according to art put to them hott water and
lett them boyle an hour you must let your
coull the be pretty thick, pulp your bread
as before a strong onion soup is only add
2 or 3 dozen of small onions fry’d brown
& strong broth with a little gravey
87th To make a fresh sauce
Take some onions cutt small a little tyme
& parsley a little horseraddish scraped 6 
spoon fulls of alder vinegar ditto of 
white wine 2 large anchovies minced with 
half a pint of water boyle them all together 
till half be consum’d then straine it of & put 



95
your butter in with a little flower to make it
thick
88th To make a cabbidge soup
Take a hard white cabbage and cut it in 
4 quarters then blanch it of & cut every
piece in two & squeese them betwixt your 
hands all the water out and tye them round with
packthread so as it may not come loose
in boyling having a brown made with onions 
put in 2 quarts of broth with the faggets
cabbage and some blanch’d cabbage cut small
and boyle 3 or 4 hours skim all the fatt of
and pulp your bread as before take all the
packthread of and dish the bunches all round the
bottom of your dish & pour a ladle full of good
gravey hott over it then the broth which the cabbage
was stewed in boyling hott over it all 
89th Ingredients for a pease soup
first boyling 6 onions 2 carrets 2 turnops 
tops of salley pieces of bacon or rine
of bacon when strain’d add mint sallery
endiff sorrell & spinnage of each half an 
handfull a pice of pork for the middle 


96
boyle tender fry’d bread
90th To stew a neck of mutton
Take a neck of mutton cut in pieces: 2 
bones to a piece flat them with the cleaver
and season them with vinegar and salt
flower them and fry them of a lite brown 
then let them drain from the fatt & fry 
the turnops cut in dice in the same fatt
and straine them of from the fatt then make
a brown with onion put half a pint of
gravey and as much broth as will cover it
& let it stew an houre & gently and then put 
in your turnops & let them stew half an 
hour till the sauce be thick then dish your
meat first and then pour all the sauce
and turnops over it hott
91st To make veale cuttlets
Take a neck of veal cut in cutletts season
with pepper and salt grated bread tyme 
and parsley and broyle them over a clear
fire for the sauce make a little pale
brown & put a little butter and gravey 
to with a few mushrooms pickle 


97
92d Lady Leicesters treacle water
Take burrage flowers mary-gold flowers
buglas flowers rosemary flowers and tops
of each 2 very large ounces gentian
angellico cypras tormentill roots of
each one very large ounce cardus
elicampane harts-horne cittern pill of
each one very large ounce damask rose
water 3 pints the best venus treacle one
pound one gallon of the very best Lisbon white
wine break the treacle in a quart or more
of the wine then mingle it all together put it in a 
stone pot stop it very close let it stand 
two days then still it when it is stilled
mingle it all together and if you please then put
half a pound of loafe sugar to every gallon
the latter end of may is the best time to still
it in


98
93d Lady Tanckervills lip salve
Take half a pound of new fresh butter
out of the churn let it stand in a pint of
damask rose water three days then pour it
away take storaxl Benjamin of each 
half ounce fine sugar one ounce put the
sugar into a little orange flower water
to dissolve bees-wax 4 ounces juice
of black grapes half a pint & three 
plum water apples sliced then put all
these together boule them till they are 
melted then straine them thro a new flannell
let it stand till cold then take it from 
the bottom put the salve in the sauce pan
put in as much alkennett root as will
make it a good culler when it is boyl’d
be sure not to let it boyle longer than it is
melted lest it be too thick to straine 


99
94th A receipt for the dropsy
Take a quart of white wine 2 hand fulls
of the stalks of dwarfe alder one hand full of
the inward bark of ash 2 ounces of the
surrup of squills let it stand 2 days then
drink a large wine glass in the morning
fasting and at 4 in the afternoone split the
staulks very think or the roots the vertue is
in the stalks till October
95th For the collick
Take of hyapike & scutcheneele as
much of each as will lye on a shilling & 
half a nogen of juniper water & shake 
it well together two hours before you
go to bed
96th Mrs Lambaths plague water
Take celendine rosemary, rue, sage, mugwort,
wormwood pimpernel dragons scabious baum
egrimony cordium centory angellica 


100
cardus bettony rosasolis mint avens
& burnet of each two hand-fulls roots
of angellica gentian tormentile
Zedvary and liquorish of each
two ounces roots buterbur one pound
juniper berries half a pound chop your
herbs and cut and bruise your other
ingredients and infuse all in three gallons
of strong proofe spirits 48 hours then
distill it in an a limbeck and drain of
ten quarts of water and mix it all 
together venison sauce is clarret
sugar & cinnamon boul’d to a surrup
97th To take away freckells
Take a hand full of bay salt a quarter 
of a pint of white wine as much white 
wine vinegar the juice of carp lemmon
an new laid egg put them all together 
in an earthen pot wash your face very 
night going to bed


101
How to make cowslap wine
98th Take 8 gallons of spring water & 18 or 24 lb of sugar
boyle your water & sugar at least an hour scum it
all the while it boyles then let it stand till it is blood
warme & put to it 12 or 14 spoonfulls new ale barme
& when it works stir it well together and put it in 
your vessell upon 5 or 6 pckes of cow-slaps flowers
let your vessell be very dry stir it well together 
stop it close the next day put the juice of 16 lemons
& half the rines stir it together & stop it let it 
stand where it may not be disturb’d take still
weather to draw it into bottells, let the bottells be
dry, cork it well and it will keep 2 years it will
be fitt to bottell in 5 or 6 weeks
A cure for a burn
99th Half a pound of unguentum, take the half of 
that and melt it with the third part of an ounce
of sperma coeti, and three spoonfulls of
sallet oile, when all is melted put it in a pot
to the rest of the unguentum and stir it till cold
To make curd puffs
100 Take two handfulls of curd well whey’d 4
eggs, leave out 2 whites a little salt
nutmegg sugar & flower as much as will 
make it a tender paste then butter papers & lay
them the bigness of an egg bake them quick make
sauce with rose-water, sugar & butter strew fine sugar 


102
over them approved by Mrs Doughty of
Brodwell
101st How to make a dish of scotch-scollops
Take a leg of veal rost the fillets stuf it with
forced meat part of the leg cut in thin slices
stacht and fried in far water, put in a few
sweet herbs whole cloves, whole peper whole
mace and sliced nutmegs, half a dozen yolks of
eggs and a glass of clarret beat together, some
capers and two anchovies draw up the same
thick with butter, put it into a pan and shake it
till it is thick put in a little lemmon juice put 
in your fillet in them middle of the dish and your
scollops round it garnish your dish with sliced
lemmons and mushrooms.
102 How to make a Dutch pudding
Take a pony loafe cutt it into thin slices
spread it with butter and sprinckled with
rose water and sack then stone some raisins
and lay a flooring of bread and a flooring 
of raisins and so fill the dish to the top
with six yolks of eggs mix’d with a quart of
cream sweetened and put into the dish till it
be filled then stick it all over with almonds 
and strow on some sugar.


103
103d How to harsh a shoulder of mutton or calves head
The calfs head three parts boil’d and a shoulder of
mutton three parts rosted take the calves head whole
put the slices into a stew-pan and season them with
anchovies peper salt and grated nutmeg and a blade of
mace sliced an onion and sweet marjoram and take
clarrett or white wine and lett them stew a little
and toss it thick with butter and capers shred lemmons
then take the jaw bone and the spade bone cross them
over them season them with pepper and salt spred 
them over with yolk of eggs broyle them over the
fire and lay the broyled in the middle then boyle
and fry them with two or three eggs season them 
with peper and salt and fry them in spoonfulls like
flitters lay them upon a dish then garnish it 
with scrapt horse reddish and pickles
How to make a frigessey of chickens or rabbots
104 Skin the chickens cut them in pieces and put them
in a stew-pan some wite wine and water as much 
as will cover them and let them stew till they be
tender, put in a blade of mace and a couple of 
anchovies a little nutmege and a little pepper
and salt a little thyme and sweet marjoram shreded
and let them stew together then take 2 or 3 yolks
of eggs with some of the liquor shread some 
lemmons [tosse] it up thick with butter garnish
it with shread lemmons oysters and musrooms.


104
To stew pigeons
Cut of the wings and necks and draw them: then
take their livers and tye them up in a rag
105 trus the pigeons as if the bake in a pye 
season their insides with pepper and salt
and a little nutmeg then with their giblets
put them into a little kettle and put as much 
water to them as will just cover them let
them stew gently over a slow fire 3 hours or
more than scald a little parsley and take’
the liver and bruise it small with a 
roling-pin to a dozen of pigeons you must
take half a pound of butter mix it with 
 the livers and some flower shackt amongst it
then power the liquor from the pigeons and put
in the butter and liver and minct parsley stir 
it over the fire till it is thick then lay the
pigeons in your dish pour the sauce over
them: the pigeons should have a little paste in 
their bellyes.
The eye salve
Take 2 scruples of camphire half an ounce
106 of gray tutty finely prepared one ounce
of virgin wax 4 ounces of may butter
melt the butter and wax together then put
in some white rose water and beat it well
together then put in the tutty and camphire
and work them well together stirring it till 



105
almost cold then put in pots. Anoint your eyelids
at night it is for blood shot and sore eyes.
The diet drink
107 Take of unflaked lime 3 pound and put to it
3 gallons of spring water boyling hot, set it 
stand to settle then pour of the clear water for 
use to 6 pings of the water add of liquorish stick
an ounce and half, of sarsaparella once ounce,
of the bark of sasafras one ounce, of Guacum
one ounce, nutmegs 6 drams, of ston’d raisins
6 ounces, infuse this 3 or 4 days then pour it
of clear to drink, let the party drink half a 
pint fasting an hour after it and drink no
malt drink but make it their only liquor,
slice the nutmeggs bruise the liquorish
To make broom flower ointment
108 Take 3 pound of butter made all of may milk,
2 pings of broom flowers a pint of elder flowers 
pick them and work them verry well in the butter
so put it in a glass and set in the sun a month
till it turn white then straine it, it must not come
near the fire at all but be melted in the sun it
is good for a wen.
The vertue of it
109 Anoint the wen twice or thrice a day chafe it
in by the fire then lay a linen cloth to it 
which you must continue to it till it
becomes noisome then remove it, this is 


106
also good for a green wound bathe the wound
with a feather and pour in some of the balsam
as hot as you can suffer it, dip a rag in it
and lay it on the wound, and for a burn use it
as before if the skin be broke use it with a
moderate heat and in like manner for a 
scald head it is also good for head ach and pains in
the joints, bathe the temples and nape of the
neck and eat the quantity of hazel nuts as
an electuary and rest an hour after it for
joints and sinews, bathe and apply rags not
new bags but continue the old ones for any 
dangerous surfeit or poisonous disease,
east the bigness of a hazel nut for a 
fistula or old ulcer use it as before directed
for a green wound of any cancker or 
fowle in-ward disease take it inwardly
and bathe it outwardly for the stone in
the kidneys eat the bigness of a nutmeg
morning and evening drink a quarter
of a pint of white wine ready to boile, but
not to boile and sweeten it with sugar,
for wormes take it inwardly and bathe
the navel and keep a dipt cloath to it,
it cured a sucking child that cast up 
all its milk by putting a little into the
childs mouth, by anointing its belly
and laying some on like a plaister,


107
in 3 days it cured one that had got a prick in
the eye, one drop being put in it, and a
rag dipt and laid on it. It cured a young
man that had an imposthume in his head 
being drops into his ear warme and stopt
with black silk which must be dipt in it
too, it cured a child that had a swell’d belly
and was like an anatomy. It cured a child
that had a chodl when it was borne it took
breath only at the mouth and wrought the
back and could scarcely suck, some of this
ointment was gave it at the mouth, and
some dropt in at the ears and anointed the 
belly and laid rags to it. It cured a 
child troubled with wormes that had a
hard belly, by anointing the belly and 
stomach and navell and rags applied
there it being put in the ears helpeth
the palsey
For pain & in the eyes and head
110 First you are to apply six searches under
the ear grieved then lay a plaister of
burgundy pitch upon the bone behind the
neck then take the bole-armoniac and the
white of an egg beaten to a paste, lay it
to the temples and when dry shift it;


108
then take 9 heads of garlick 3 spoonfulls
of bay salt, half an ounce of salt pernello
pill the garlick and beat them together
to a paste. Then divide the same into three
equal parts, take one of the said 3 parts
divide and lay it to both feet for 3 days
together; in like manner you are to dispose 
of the 2 remaining equal parts.
Probatum est
111th To pickle wallnutts
gather your wallnutts at full growth 
and lay then in salt and water shifting
them every day for ten days or a 
fortnight the thrust a bodkin through 
them and stick a clove in every
wallnutt, then make a pickle
of vinegar, mustard seed, salt and a 
little garlick and a few cloves
boyle all these together and pout it
boyling hot upon your wallnutts.


boyle your pickle every day for a
week and always pout it on boyling
hot then tye them close down for your
use
To cure a sprain taek commpry rutts and 
[nosk] and scrap it and lay it to the part and
bind it to and in about 2 ours taek itt of
and put fresh to the part
To cure [aburn] or scalld taek a slice of
fatt backen and bind to the part bornd 
or scallded and in 4 ours lay fresh or turn 
that
for a hard [swetin]
tack 2 onses of [mas] masses
and pompitiam 2 onces and haf
and mix them to gev




To cuerr the itch
Tacke buter docks rub of wosh and scrap them and then 
cutt them into small bites and 2 ozn of ginger [bett] it and sift
it thrue [asivess] and 2 ozn of brinston batt it fine in a morter
planton rutes and leaves and rosmary of eatch an eqeall
qantety cut them small and tacke aqart of cream put the planton
and the rosmary and the buterdock rutes into them cream lett them 
boyl hallf anouer or better then strayn it and lett it coull a littel 
then put in the ginger and brimston and sett itt on the fire again
and keep it sturen lett it boyl alitel put it out for yous 
A 
A good receat for aburn
Tacke planton and [howes] leck sage and mallowes that bayers ared 
flower [suefy] leaves and gill of each an eqeall qantety wosh all 
thees and cut them small alitel hand full of each tacke
half a pound of buter lett them boyl untill they are enuf then 
strayn the erbs out then put half the qantety of bees wax as buter
and abit of rosen let itt boyl gently put itt into apot and spred it
lick aplaster wosh the wound with warm millk every tim you dress 
it add three penyworth of ointment tobacco to it
put it in when all most cold stir it well together




An antiscorbutic diet drink [illegible] Wm Wyatt
Take
dock roots & nettle roots bruis’d each half
a pound, sassaphras shaved 4 ounces 4d guaiacum
[???nings] or shavings half a pound 6d senna 
two ounces, 8d jallap bruis’d one ounce, 8d put these
ingredients togather in five galls of mild ale-wort
which boil to four,
strain it of work with barm & tunn it & when 
it has stood a week to settle begin to drink half
a pint twice a day. NB
you may add a pound of antimony 4d powder’d
tyed in a bag & hung in the vessel
0-2-6
A purging horse ball
Take
barbadoes aloes 9 drams jallap powder 2 drams
cremor tartar half an ounce grains of paradice three
drams syrup of buckthorn enough to make it up
into a paste for one dose NB if you woud have
it stronger an addition of a dram or two of aloes
may be made; price 8d


Pectoral horse balls
Take aniseeds powder’d cummin seeds caraway seeds
& turmeric powder’d of each two ounces
liquorice powder & elecampane powder of each
four ounces, chymical oil of aniseeds half an 
ounce balsam of sulphur two ounces, honey
enough to make ‘em into a mass for balls
3-6



For pimples, [tetters] or any cutaneous eruptions
Take lac virginale or virgin’s milk
A purging mixture for children
Take a scruple of cornachines powder & 
a spoonfull of syrup of roses mix for one dose
Powder for worms by W:W:
Take calomel five grain rosin of jallap
four grains tartar of vitriol two grains
mix for one dose to be given in marmalade
or rob of any sort
Syrup of buckthorn
Take buckthorn juice a qt cinnamon & nutmegs
bruis’d each half an ounce Jamaica pepper
bruis’d half an ounce let ‘em stand in the 
liquor one day then put to it three pound
& half of coarse sugar & boil it to the consistance
of a syrup & strain throug a flannel bag


The powder against spiting blood
Take horse hoofs dried 4 ounces sugar of
roses 2 ounces, make them together into afine
powdor, and take half a dram every 6 hours
An ointment for carbunckles.
Take bassilican half an ounce, Venice
turpentine 2 drams, Venice treacle 1 dram
and with a little crown soap make it into an 
ointment. This proves a digestive in
carbunckles, and the most malignant ulcers
when other mediscens faill.
The worm powder.
Take burnt hartshorn, and scammony, each
1 ounce, calomel, 6 drams, rosin, of jalap
2 drams, mix together in a powder.
This purges very briskley and is verry [efectua?]
a gainst, worms especially, for young chilldren
it is best to be taken in a pap of a apple,
anny other such substance, because the
callomell, will sink in any thin liquor


This dose from 10 grayns too half a dram
mroning.
An ointment for the eyes.
Take prepar’d tutty 1 ounce and half, may
butter, 1 ounce. Verdigrease 8 grains,
camphire half a dram, an d mix together.
To be used every night going to bead or
oftener, of occation be.
The green ointment
Take verdgreace half an ounce. ung.
Aegyptiacum 2 ounces, ountment of elder
4 ounces, resin 6 ounces, oil of spike
1 ounce, mix together into an ointment.


A receit for a burn
with a pan or [brass]
To make oyl of eggs
Take three new laid eggs & roast them
very hard then take the yolks of them
put them on a plate and a quarter of
a pound of [fresh] grease mix them together 
with a knife till they are like a salve 
then put it into a frying pan and it will rise
to a forath and when the froath galls [gis], [?one]
you must strain thro a cloath and lay that croath
on the burn


To make wite current wine
To every 3 gallons of water wine measuer
put 1 peck of currants press out the juyce to every
gallon of water and every gallon of juyce put
4 pd of shuger str it well till all the suger is
melted then put it into your vessel stir it twice
a day for 10 dayes to gather then past a piece
of thik paper over the bung hole prict full of 
holes let it stand one year in the vesel then botte 
it to 20 gallons & put one quart of brandey


Rx Pill [cock] [major]
pill ox duob caline [illegible
a zii f p XV
Take pill cocks major
pill ox duobus
callomel prepar’d
of each a like quart
mak 15 pills
[adra] 
half a dram of 


Take the kind of deambra [salsified] [dram]
steel preppard and flower of brimston
3 drams; the esence of allowes 1 dram
2 drams of conserve of roses; syrup of
horehound, as much as is sufficent
to make those into [midling] pills
Pro [?h??]
Take a oz: of the best bark ½ an oz:
of snake roote, salt of wormwood
2 drams, diescordiam as much as is
sufficient take a quantity of a
large nutmeg every 
4 houres
First of all you must vomitt
take 5 graines of tartar emeticum
take the vomitt fasting, work it off 
with cardus tea.
factum est








The restertive jelley
take harshorn shavings ¾ pd isingglass
canded eringo root if not uncanded
of each an ouncs and hallf snailes 1 pd
boyl them in 5 qarts of spring water to the
consistancs of a jelley then take the juice of
2 sivell oringes or lemans and half a pound 
of suger=candey and a pint of the best
Lisban white wine N:B it is best to 
boyle the snails by themselves let them be well
washed the shells being taken off bruce 
them and boyle them in as much 
water as will cover them strain them 
afterwards 2 or 3 times, before you 
put them to the jelly, which must
be before it is cold, take of it half
pint at a time 2 or 3 times a day as warm
as your stomach will bear, for six weeks
togather if the person that takes the
jelly be ever so low let them consent to 
loose 4 or 5 ounces of blood
once a week for six weeks sucessively greater 
benefit will be found by the blessing of god than
coud conceive without experience


































Tincture of assifetaty
Tincture of galbnum
[Salvotable] double the quantity
For soreness of spirits, take [90]
drops in a glas of watter twice
a day
Take fine flower and
watter make a pancake and fry
it in mutton suit of the kidney
if the sore is bad at once dressing
put three or four hot but not
scald it leave the last on 
good for an [illegible] swelling
or any sore


Direct for me to be left at Mr Despaignol’s
surgeon in Bruton street near Grosvenor Square
To M’s  London
How to get spotts out of leather
Take fullers earth & whiteing & yellow
oaker of each an equal quantity
grind them together with water then
make it into a ball [gill] dry then
rub it on




Mr Per: receipt for a billious complaint
To one oz of ruhbarb take 2 oz of
Castile soap beat together in a morter
and mixed with casteroyle made into
pills to be taken 2 or 3 night and
morning