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Francis Smith medical recipe book, 1704
Page 153
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well then take ye egg and wipe it very clean then pare ye shell from ye saffron and set it before ye fire and let it wrame then beat it in a morter very fine and put it by it self. Then take as much white mustard seed as ye egg and saffron and grind it as small as meal then search it through a fine boulter yt you may save ye quantity of ye egg so searched then take a quarter of an ounce of dittany roots an much of hermentil of nuces vomice and dram let them be dried by ye fire as a fore said. Then stamp these three cast severally very fine in a morter then mix them three well together after that take as a thing most need full ye root of Angellica and Pimpernel of each ye weight of six
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well then take ye egg and wipe it very clean then pare ye shell from ye saffron and set it before ye fire and let it wrame then beat it in a morter very fine and put it by it self. Then take as much white mustard seed as ye egg and saffron and grind it as small as meal then search it through a fine boulter yt you may save ye quantity of ye egg so searched then take a quarter of an ounce of dittany roots an much of hermentil of nuces vomice and dram let them be dried by ye fire as a fore said. Then stamp these three cast severally very fine in a morter then mix them three well together after that take as a thing most need full ye root of Angellica and Pimpernel of each ye weight of six
Szathmary Culinary Manuscripts and Cookbooks
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