Items
Subject is exactly
http://id.loc.gov/vocabulary/ethnographicTerms/afset015789
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To take a pin: or web out of the Eye A treatment for the eyes made by mixing celandine with the "juice" of a centipede (possibly a louse) with honey and salt, and dropped into the eye. -
To Still Mrs Spencer Spirets [spirits] A process for making a distilled grain alcohol using malt. -
To Pot Lobster A recipe for cooking and preserving lobster in butter with onion and spices -
To Pickle Cabbage A recipe for pickled cabbage. -
To pickele pidgions [pickle pigeons] A recipe for boiled pigeon stuffed with herbs and spices and pickled with vinegar. -
To pickele Harty Choakes [artichokes] A method for pickling artichokes by parboiling in water and soaking in vinegar and salt -
To Pickele Barberys [barberries] A method for pickling barberry fruit in salt water -
To make stuffing for boiled Turkey or Fowls or a [illegible] Pike A recipe for stuffing made from blanched almonds, cream, breadcrumbs, suet, butter, mace, nutmeg, shredded lemon peel, an egg, and an anchovy. -
To Make sausiges [sausages] A method for making pork sausage in natural casing with suet, spices, herbs, bread, and eggs, -
To Make My Lady Nevells Snaile Watter [snail water] A recipe for snail water to be used against worms, jaundice, "obstructions [and] stoning in the stomach or liver," plague, and consumption (tuberculosis). -
To Make French Breade A recipe for a french bread, using flour, milk, butter, salt, yeast, and vinegar, baked in loafs. -
To make Dutch Blomange [blancmange] A recipe for Dutch blancmange using isinglass (a substance derived from the dried swim bladders of fish), white wine, lemons and lemon juice, egg yolks, sugar, aniseed water, unripe bananas, and port wine. -
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 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 fine Baked Puding [pudding] MB A recipe for baked pudding using milk, almonds, nutmeg, mace, sugar, salt, cream, butter, bone marrow or beef suet, and "Napps Bisquets." -
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 -
To kill Bugs and worms in horsis [horses] A remedy for de-worming horses using milk, honey, and salt water. -
To Cure the biting of a mad dog Directions for treating a bite from a dog with rabies, using cupping and a poultice made of leeks, wormwood, onions, salt, butter, and honey. -
To Calver & Pickel [pickle] Salmon A process for pickling and calvering salmon (a method of preparing fresh salmon) with vinegar, spices, herbs, and onion. -
To boyle Flownders [boil flounder] A recipe for a flounder cooked in a sauce of wine, spices, lemon, and onion -
To [Suse] a Turkey A recipe for turkey by boiling with salt and herbs and preparing a broth with wine and vinegar. -
The Angelets A recipe likely for making Angelot, a kind of soft cheese (now known as "Pont-l'Évêque").
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