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English cookbook, 1770-1790
Recipe 92-93
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92. Rupture Take Colts Foot as much as will beat to a powder, mix it w:th a fourth part of sugar of Roses, Soloman Seal leaves & Roots Cloves foot Bugloss & Lady's month of each of this half a handfull, raisins of the sun one handfull, boyl this in Spring water till it comes 2 Quarts, then strain it & put in a stick of Liquorish slic'd & let it steep in it put it in while tis boyling hole, take of the powder morn: Afternoon at night about half a spoonfull of the powder and drink a Draught of the drink after it warm 93. Mushroom Ketchup Take the large Mushrooms, such as have Red Gills or if they are turn'd black, but be free from worms & fresh gather'd The better, w:ch you may know by cutting the stalk w:n they are Peeled & broke, cut out what you see rotten, lay 'em in an Earthen Pan the Gills upwards, sprinkle 'em w:th salt to every layer, let'em stand 24 hours, then brake'em w:th your hand & squeeze 'em salting 'em again, & let 'em stand 12 hours more, then strain 'em thro' a Coarse Cloth, wring 'em very hard, then boyl & scum it well for a Qua:r hour, put to a pint of this liquor a qua:r oz whole pepper about 20 cloves a blade or 2 mace, w:n tis cold, put it into bottles, Cork it well & let it stand in a dry place
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92. Rupture Take Colts Foot as much as will beat to a powder, mix it w:th a fourth part of sugar of Roses, Soloman Seal leaves & Roots Cloves foot Bugloss & Lady's month of each of this half a handfull, raisins of the sun one handfull, boyl this in Spring water till it comes 2 Quarts, then strain it & put in a stick of Liquorish slic'd & let it steep in it put it in while tis boyling hole, take of the powder morn: Afternoon at night about half a spoonfull of the powder and drink a Draught of the drink after it warm 93. Mushroom Ketchup Take the large Mushrooms, such as have Red Gills or if they are turn'd black, but be free from worms & fresh gather'd The better, w:ch you may know by cutting the stalk w:n they are Peeled & broke, cut out what you see rotten, lay 'em in an Earthen Pan the Gills upwards, sprinkle 'em w:th salt to every layer, let'em stand 24 hours, then brake'em w:th your hand & squeeze 'em salting 'em again, & let 'em stand 12 hours more, then strain 'em thro' a Coarse Cloth, wring 'em very hard, then boyl & scum it well for a Qua:r hour, put to a pint of this liquor a qua:r oz whole pepper about 20 cloves a blade or 2 mace, w:n tis cold, put it into bottles, Cork it well & let it stand in a dry place
Szathmary Culinary Manuscripts and Cookbooks
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