Fairfax Cookbook
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76–100 of 296
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To Make French Breade A recipe for a french bread, using flour, milk, butter, salt, yeast, and vinegar, baked in loafs. -
To Make Elder Wine This describes a process of making wine with (probably Malagousia) grapes, mixed with elderberry juice, and left to process for 6-8 weeks. -
To Make Cousin Beckwiths Cowslip Wine A method for making wine by boiling sugar, water, and lemons, then mixing in cowslip flowers, liquor, and yeasted bread. -
To Make Cherry Brandy This recipe describes how to create a cherry brandy by fermenting cherries in brandy with lemon and saffron. The recipe notes it may help with colic or other stomach issues, including use for children. -
To Make Calves foot Jelley [jelly] A recipe for making a gelatin dish from boiled calf feet, lemon, eggs, and Rhenish wine -
To Make Cakes of the pulph [pulp]of aney frewte [fruit] as quinces A recipe for making a clear confection from fruit pulp mixed with egg white and sugar -
To Make Biskets ye [the] Lady Ingrams way A recipe for baking biscuits with eggs, rose water, sugar, flour, and coriander seeds. -
To Make a thick Cheese A method for making a thick, dry cheese (described as similar to parmesan), using milk, cream, rennet, and salt -
To Make a Slipcoat Chees [cheese] Instructions on making slipcoat cheese using milk, cream, rennet, and whey, placed in a cheese-fatt (a kind of vessel for making cheese). -
To Make a Sack Poset [posset] A thick custard/drink similar to pudding -
To Make a Sack Poset A recipe for a thick pudding-like dish made by mixing eggs, sack, and sugar with boiled cream and cooking these together. -
To Make A Raire Great Cake A recipe for making a great cake -
To Make a Quakeing Puding [Pudding] A recipe for a sweet steamed pudding (dessert) with nutmeg, covered with blanched almonds and topped with a mix of butter, sack (a fortified white wine), and sugar. -
To Make a Frigisy [fricassee] of Sheep Tongues A recipe for frying sheep's tongue in wine, spices, and herbs and making a pan gravy. -
To Make a Frigesey [fricassee] of chickens A recipe for preparing chicken with butter, onion, and herbs and a sauce made of egg yolks, blood, and wine -
To Make a Dish of Scotch Colops [collops] A recipe for veal fried with butter and spices and stewed in gravy. -
To Make a Creame Chees [cream cheese] A recipe for making cream cheese
76–100 of 296