DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1770-1790

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Recipe 46-49

46. Ague and Fever
Two Quarts of Spring Water 2 oz: of Jesuits Bark powdered 20 grains of salts of Tartar, boyl it to 1 quart pour it off Clear, put into it Gentian Roots, Compound Piony Water of each 2 oz: take 4 or 5 spoonfulls every 4 hours, when you have not the Fit
47. A Good Bitter
Two pennyworth of Gentian Root 2 pennyworth of Cammomile Flowers, 1 pennyworth of Cubibs, 1 pennyworth of Gallingale & some snake Root
48. Tincture of Rhubarb
Two drams of rhubarb slice it thin, steep it in 5 oz: of Milk Water 2 oz: of small cinnamon water 4 grains of salt of wormwood 24 hours at 12 hours strain it gently
49. A Cake
Two pound flower 2 p:d currans, a little cinnamon & nutmeg grated sugar citron, lemmon & orange peel sliced of each a quarter pound, mix these together, then put 4 spoonfulls of milk or cream to a p:d of butter & melt it & let it stand till tis Blood warm, then beat the yolks of Eleven Eggs & put 1 white half a p:t of ale yeast, mix all the liquids together & put 'em to the flower, & if you find tis not wet enough add a little more milk mix it well, butter the hoop, set it into the oven as soon as tis made

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46. Ague and Fever Two Quarts of Spring Water 2 oz: of Jesuits Bark powdered 20 grains of salts of Tartar, boyl it to 1 quart pour it off Clear, put into it Gentian Roots, Compound Piony Water of each 2 oz: take 4 or 5 spoonfulls every 4 hours, when you have not the Fit 47. A Good Bitter Two pennyworth of Gentian Root 2 pennyworth of Cammomile Flowers, 1 pennyworth of Cubibs, 1 pennyworth of Gallingale & some snake Root 48. Tincture of Rhubarb Two drams of rhubarb slice it thin, steep it in 5 oz: of Milk Water 2 oz: of small cinnamon water 4 grains of salt of wormwood 24 hours at 12 hours strain it gently 49. A Cake Two pound flower 2 p:d currans, a little cinnamon & nutmeg grated sugar citron, lemmon & orange peel sliced of each a quarter pound, mix these together, then put 4 spoonfulls of milk or cream to a p:d of butter & melt it & let it stand till tis Blood warm, then beat the yolks of Eleven Eggs & put 1 white half a p:t of ale yeast, mix all the liquids together & put 'em to the flower, & if you find tis not wet enough add a little more milk mix it well, butter the hoop, set it into the oven as soon as tis made