DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Handfull, 2 Ounces of Nutt-meggs, the same Quantity of Cinamon, beat the Spice and Mingle with the Cherries and Herbs, put them into 3 pints of Clarrett and let them Steep 24 hours, then still it and let it drop one loafo Suger, and you may steep the herbs in the best Brandy if you please.
Saffron Water.
Take the best Brandy and Canary of each 3 Quarts, put to it an Ounce of Saffron, and a quarter of a Oucne of each these things Nutt-meggs, Cloves, Mace, Cinamon, let all be grosely bruis'd, and bruise the Saffron with Some Sugar, with the peels of 12 right [illegible' Oranges and 12 Lemmons par'd Thin from the White put to it of Rosemary flowers, [illegible] Gelly flowers Cowslips flowers of each a handfull, of Mary Golds and Single wall flowers of each half a handfull Put it all in a Vessell with a narrow Mouth close covered Let it Sand two days, Shaking it often, distill it in a Glass Still, put your peel uppermost in your Still, and let it drop upon White Sugar Candy, half an Ounce to each Quart, with leafe of Gold ground Small, put also if you please a grain or two of Ambergreese, the 4 first Quarts you must mix and make it of what strength you please with Some of the Small.
Wormwood Water.
Take 2 Gallons of Strong ale, and half a peck of Worm-Wood pickt clean and steep'd all night in the ale cover'd close then next day distill it and put to it 3 quarters of a Pound of anniseed one Pound of Raisons of the Sun ston'd and pounded, 2 Ounces of dates, the same of Figgs, Slic'd [Asunder?], 2 Ounces of Mace and Nutt-megg, distill all these in a Lymbrick, and into the receiver put a Quarter of a Pound of Sugar Candy bruis'd small if you please you may put in a little Musk tyed up in a piece of [Murselin?], put Into the Glass to run upon with a Stick of Liquorish, and the best time to still this Water is in May.
Elder Water.
Take your Elder Berries when they be ripe, pick them Into Earthen pans, put 3 or 4 Spoonfull of yest into each pan Stirr them very well about and cover them close that the Berries may Work, let them Stand for 4 or 5 days, Stirring them Twice a day, then distill them in a Lymbrick receiving the First water by it Selfe let it drup upon Sugar Candy
Juniper Water.
Take ripe Juniper Berries one Bushell infus'd a fortnight

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55 Handfull, 2 Ounces of Nutt-meggs, the same Quantity of Cinamon, beat the Spice and Mingle with the Cherries and Herbs, put them into 3 pints of Clarrett and let them Steep 24 hours, then still it and let it drop one loafo Suger, and you may steep the herbs in the best Brandy if you please. Saffron Water. Take the best Brandy and Canary of each 3 Quarts, put to it an Ounce of Saffron, and a quarter of a Oucne of each these things Nutt-meggs, Cloves, Mace, Cinamon, let all be grosely bruis'd, and bruise the Saffron with Some Sugar, with the peels of 12 right [illegible' Oranges and 12 Lemmons par'd Thin from the White put to it of Rosemary flowers, [illegible] Gelly flowers Cowslips flowers of each a handfull, of Mary Golds and Single wall flowers of each half a handfull Put it all in a Vessell with a narrow Mouth close covered Let it Sand two days, Shaking it often, distill it in a Glass Still, put your peel uppermost in your Still, and let it drop upon White Sugar Candy, half an Ounce to each Quart, with leafe of Gold ground Small, put also if you please a grain or two of Ambergreese, the 4 first Quarts you must mix and make it of what strength you please with Some of the Small. Wormwood Water. Take 2 Gallons of Strong ale, and half a peck of Worm-Wood pickt clean and steep'd all night in the ale cover'd close then next day distill it and put to it 3 quarters of a Pound of anniseed one Pound of Raisons of the Sun ston'd and pounded, 2 Ounces of dates, the same of Figgs, Slic'd [Asunder?], 2 Ounces of Mace and Nutt-megg, distill all these in a Lymbrick, and into the receiver put a Quarter of a Pound of Sugar Candy bruis'd small if you please you may put in a little Musk tyed up in a piece of [Murselin?], put Into the Glass to run upon with a Stick of Liquorish, and the best time to still this Water is in May. Elder Water. Take your Elder Berries when they be ripe, pick them Into Earthen pans, put 3 or 4 Spoonfull of yest into each pan Stirr them very well about and cover them close that the Berries may Work, let them Stand for 4 or 5 days, Stirring them Twice a day, then distill them in a Lymbrick receiving the First water by it Selfe let it drup upon Sugar Candy Juniper Water. Take ripe Juniper Berries one Bushell infus'd a fortnight