To make Oyle of Eges good to take away Scars in the Face
Item
Title
To make Oyle of Eges good to take away Scars in the Face
Transcript
To make Oyle of Eges good to take away Scars in the Face
Rx what quantity of Eges you pleas boyl them till they are - very hard then take of the white & the Shels & cromble the yolks in to a Silver bason then sturing them over a gentle fier till they are Crisp then put them as hot as you can in to a lining bag hot hot and so press out the Oyle in an Almond press heating - the trenchers - hot then ad to 2 ounces of this Oyle a dram of Virigns wax melt it gently in the Oyle in a well glased White Gally pot set in a Scellit of fair watter beat up well togather with a little fair watter let it stand in the Are in may to have the Evening & morning dew But must stand free from dust a glas is the best to [inserted below: ^] [struck: let] [inserted above: put] it in a w [inserted above: hn] you set it in the Are put in fresh watter every Morning and stur it well togeather this will bring the Oyle to a perfect Whiteness and take of the Strong Smell of the Ege and it will keep too or three years with often put
Rx what quantity of Eges you pleas boyl them till they are - very hard then take of the white & the Shels & cromble the yolks in to a Silver bason then sturing them over a gentle fier till they are Crisp then put them as hot as you can in to a lining bag hot hot and so press out the Oyle in an Almond press heating - the trenchers - hot then ad to 2 ounces of this Oyle a dram of Virigns wax melt it gently in the Oyle in a well glased White Gally pot set in a Scellit of fair watter beat up well togather with a little fair watter let it stand in the Are in may to have the Evening & morning dew But must stand free from dust a glas is the best to [inserted below: ^] [struck: let] [inserted above: put] it in a w [inserted above: hn] you set it in the Are put in fresh watter every Morning and stur it well togeather this will bring the Oyle to a perfect Whiteness and take of the Strong Smell of the Ege and it will keep too or three years with often put
Subject
Contributor
Ochsner, Elizabeth
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.