Old Cookery Books and Ancient Cuisine Part 5

_To make a Brown-bread Pudding_:--Take half a pound of brown bread, and double the weight of it in beef-suet; a quarter of a pint of cream, the blood of a fowl, a whole nutmeg, some cinnamon, a spoonful of sugar, six yolks of eggs, three whites: mix it all well together, and boil it in a wooden dish two hours. Serve it with sack and sugar, and b.u.t.ter melted.

_To make a baked Sack Pudding_:--Take a pint of cream, and turn it to a curd with a sack; then bruise the curd very small with a spoon; then grate in two Naples-biskets, or the inside of a stale penny-loaf, and mix it well with the curd, and half a nutmeg grated; some fine sugar, and the yolks of four eggs, the whites of two, beaten with two spoonfuls of sack; then melt half a pound of fresh b.u.t.ter, and stir all together till the oven is hot. b.u.t.ter a dish, and put it in, and sift some sugar over it, just as 'tis going into the oven half an hour will bake it.

_To make an Orange Pudding_:--Take two large Sevil oranges, and grate off the rind, as far as they are yellow; then put your oranges in fair water, and let them boil till they are tender; s.h.i.+ft the water three or four times to take out the bitterness; when they are tender, cut them open, and take away the seeds and strings, and beat the other part in a mortar, with half a pound of sugar, till 'tis a paste; then put in the yolks of six eggs, three or four spoonfuls of thick cream, half a Naples-biscuit grated; mix these together, and melt a pound of very good fresh b.u.t.ter, and stir it well in; when 'tis cold, put a bit of fine puff-paste about the brim and bottom of your dish, and put it in and bake it about three quarters of an hour.

_Another sort of Orange Pudding_:--Take the outside rind of three Sevil oranges, boil them in several waters till they are tender; then pound them in a mortar with three quarters of a pound of sugar; then blanch and beat half a pound of almonds very fine, with rose-water to keep them from oiling; then beat sixteen eggs, but six whites, and a pound of fresh b.u.t.ter; beat all these together very well till 'tis light and hollow; then put it in a dish, with a sheet of puff-paste at the bottom, and bake it with tarts; sc.r.a.pe sugar on it, and serve it up hot.

_To make a French-Barley Pudding_:--Take a quart of cream, and put to it six eggs well beaten, but three of the whites; then season it with sugar, nutmeg, a little salt, orange-flower-water, and a pound of melted b.u.t.ter; then put to it six handfuls of French-barley that has been boiled tender in milk: b.u.t.ter a dish, and put it in, and bake it.

It must stand as long as a venison-pasty, and it will be good.

_To make a Skirret Pye_:--Boil your biggest skirrets, and blanch them, and season them with cinamon, nutmeg, and a very little ginger and sugar. Your pye being ready, lay in your skirrets; season also the marrow of three or four bones with cinamon, sugar, a little salt and grated bread. Lay the marrow in your pye, and the yolks of twelve hard eggs cut in halves, a handful of chesnuts boiled and blanched, and some candied orange-peel in slices. Lay b.u.t.ter on the top, and lid your pye. Let your caudle be white-wine, verjuice, some sack and sugar; thicken it with the yolks of eggs, and when the pye is baked, pour it in, and serve it hot. Sc.r.a.pe sugar on it.

_To make a Cabbage-Lettuce Pye_:--Take some of the largest and hardest cabbage-lettuce you can get; boil them in salt and water till they are tender; then lay them in a colander to drain dry; then have your paste laid in your pattipan ready, and lay b.u.t.ter on the bottom; then lay in your lettuce and some artichoke-bottoms, and some large pieces of marrow, and the yolks of eight hard eggs, and some scalded sorrel; bake it, and when it comes out of the oven, cut open the lid; and pour in a caudle made with white-wine and sugar, and thicken with eggs; so serve it hot.

_Potato, or Lemon Cheesecakes_:--Take six ounces of potatoes, four ounces of lemon-peel four ounces of sugar, four ounces of b.u.t.ter; boil the lemon-peel til tender, pare and sc.r.a.pe the potatoes, and boil them tender and bruise them; beat the lemon-peel with the sugar, then beat all together very well, and melt all together very well, and let it lie till cold: put crust in your pattipans, and fill them little more than half full: bake them in a quick oven half an hour, sift some double-refined sugar on them as they go into the oven; this quant.i.ty will make a dozen small pattipans.

_To make Almond Cheesecakes_:--Take a good handful or more of almonds, blanch them in warm water, and throw them in cold; pound them fine, and in the pounding put a little sack or orange-flower-water to keep them from oiling; then put to your almonds the yolks of two hard eggs, and beat them together: beat the yolks of six eggs, the whites of three, and mix with your almonds, and half a pound of b.u.t.ter melted, and sugar to your taste; mix all well together, and use it as other cheesecake stuff.

_To make the light Wigs_:--Take a pound and half of flour, and half a pint of milk made warm; mix these together, and cover it up, and let it lie by the fire half an hour; then take half a pound of sugar, and half a pound of b.u.t.ter; then work these in the paste, and make it into wigs, with as little flour as possible. Let the oven be pretty quick, and they will rise very much.

_To make very good Wigs_:--Take a quarter of a peck of the finest flour, rub into it three quarters of a pound of fresh b.u.t.ter, till 'tis like grated bread, something more than half a pound of sugar, half a nutmeg, and half a race of ginger grated; three eggs, yolks and whites beaten very well, and put to them half a pint of thick ale-yeast, three or four spoonfuls of sack. Make a hole in your flour, and pour in your yeast and eggs, and as much milk just warm, as will make it into a light paste. Let it stand before the fire to rise half an hour; then make it into a dozen and half of wigs; wash them over with eggs just as they go into the oven; a quick oven, and half an hour will bake them.

_To make Carrot or Parsnip Puffs_:--Sc.r.a.pe and boil your carrots or parsnips tender; then sc.r.a.pe or mash them very fine, add to a pint of pulp the crumb of a penny-loaf grated, or some stale biscuit, if you have it, some eggs, but four whites, a nutmeg grated, some orange-flower-water, sugar to your taste, a little sack, and mix it up with thick cream. They must be fry'd in rendered suet, the liquor very hot when you put them in; put in a good spoonful in a place.

_A Tansy_:--Boil a quart of cream or milk with a stick of cinamon, quarter'd nutmeg, and large mace; when half cold, mix it with twenty yolks of eggs, and ten whites; strain it, then put to it four grated biskets, half a pound of b.u.t.ter, a pint of spinage-juice, and a little tansy, sack, and orange-flower-water, sugar, and a little salt; then gather it to a body over the fire, and pour it into your dish, being well b.u.t.ter'd. When it is baked, turn it on a pye-plate; squeeze on it an orange, grate on sugar, and garnish it with slic'd orange and a little tansy. Made in a dish; cut as you please.

_To make Sack Cream_:--Take the yolks of two eggs, and three spoonfuls of fine sugar, and a quarter of a pint of sack: mix them together, and stir them into a pint of cream; then set them over the fire till 'tis scalding hot, but let it not boil. You may toast some thin slices of white bread, and dip them in sack or orange-flower-water, and pour your cream over them.

_To make Quince Cream_:--Take quinces, scald them till they are soft; pare them, and mash the clear part of them, and pulp it through a sieve; take an equal weight of quince, and double-refin'd sugar beaten and sifted, and the whites of eggs, and beat it till it is as white as snow, then put it in dishes.

_To make Pistachia Cream_:--Peel your pistachias, and beat them very fine, and boil them in cream; if 'tis not green enough, add a little juice of spinage; thicken it with eggs, and sweeten to your taste; pour it in basons, and set it by till 'tis cold.

_To make white Jelly of Quinces_:--Pare your quinces, and cut them in halves; then core them and parboil your quinces; when they are soft, take them up, and crush them through a strainer, but not too hard, only the clear juice. Take the weight of the juice in fine sugar; boil the sugar candy-height, and put in your juice, and let it scald awhile, but not boil; and if any froth arise, sc.u.m it off, and when you take it up, have ready a white preserved quince cut in small slices, and lay them in the bottom of your gla.s.ses, and pour your jelly to them, it will candy on the top and keep moist on the bottom a long time.

_To make Hart's-Horn Jelly_:--Take a large gallipot, and fill it full of hart's-horn, and then fill it full with spring-water, and tie a double paper over the gallipot, and set it in the baker's oven with household bread; in the morning take it out, and run it through a jelly-bag, and season it with juice of lemons, and double-refin'd sugar, and the whites of eight eggs well beaten; let it have a boil, and run it thro' the jelly-bag again into your jelly-gla.s.ses; put a bit of lemon-peel in the bag.

IV.--CHEESES.

_The Queen's Cheese_:--Take six quarts of the best stroakings, and let them stand till they are cold; then set two quarts of cream on the fire till 'tis ready to boil; then take it off, and boil a quart of fair water, and take the yolks of two eggs, and one spoonful of sugar, and two spoonfuls of runnet; mingle all these together, and stir it till 'tis blood warm: when the cheese is come, use it as other cheese; set it at night, and the third day lay the leaves of nettles under and over it: it must be turned and wiped, and the nettles s.h.i.+fted every day, and in three weeks it will be fit to eat. This cheese is made between Michaelmas and Alhallontide.

_To make a Slip-coat Cheese_:--Take new milk and runnet, quite cold, and when 'tis come, break it as little as you can in putting it into the cheese-fat, and let it stand and whey itself for some time; then cover it, and set about two pound weight on it, and when it will hold together, turn it out of that cheese-fat, and keep it turning upon clean cheese-fats for two or three days, till it has done wetting, and then lay it on sharp-pointed dock-leaves till 'tis ripe: s.h.i.+ft the leaves often.

_To make a New-market Cheese to cut at two Years old_:--Any morning in September, take twenty quarts of new milk warm from the cow, and colour it with marigolds: when this is done, and the milk not cold, get ready a quart of cream, and a quart of fair water, which must be kept stirring over the fire till 'tis scalding hot, then stir it well into the milk and runnet, as you do other cheese; when 'tis come, lay cheese-cloths over it, and settle it with your hands; the more hands the better; as the whey rises, take it away, and when 'tis clean gone, put the curd into your fat, breaking it as little as you can; then put it in the press, and press it gently an hour; take it out again, and cut it in thin slices, and lay them singly on a cloth, and wipe them dry; then put it in a tub, and break it with your hands as small as you can, and mix with it a good handful of salt, and a quart of cold cream; put it in the fat, and lay a pound weight on it till next day; then press and order it as others.

V.--CAKES.

_To make Shrewsbury Cakes_:--Take to one pound of sugar, three pounds of the finest flour, a nutmeg grated, some beaten cinamon; the sugar and spice must be sifted into the flour, and wet it with three eggs, and as much melted b.u.t.ter, as will make it of a good thickness to roll into a paste; mould it well and roll it, and cut it into what shape you please. Perfume them, and p.r.i.c.k them before they go into the oven.

_To make Whetstone Cakes_:--Take half a pound of fine flour, and half a pound of loaf sugar searced, a spoonful of carraway-seeds dried, the yolk of one egg, the whites of three, a little rose-water, with ambergrease dissolved in it; mix it together, and roll it out as thin as a wafer; cut them with a gla.s.s; lay them on flour'd paper, and bake them in a slow oven.

_To make Portugal Cakes_:--Take a pound and a quarter of fine flour well dried, and break a pound of b.u.t.ter into the flour and rub it in, add a pound of loaf-sugar beaten and sifted, a nutmeg grated, four perfumed plums, or some ambergrease; mix these well together, and beat seven eggs, but four whites, with three spoonfuls of orange-flower-water; mix all these together, and beat them up an hour; b.u.t.ter your little pans, and just as they are going into the oven, fill them half full, and searce some fine sugar over them; little more than a quarter of an hour will bake them. You may put a handful of currants into some of them; take them out of the pans as soon as they are drawn, keep them dry, they will keep good three months.

_To make Jumbals_:--Take the whites of three eggs, beat them well, and take off the froth; then take a little milk, and a little flour, near a pound, as much sugar sifted, a few carraway-seeds beaten very fine; work all these in a very stiff paste, and make them into what form you please bake them on white paper.

_To make March-pane_:--Take a pound of Jordan almonds, blanch and beat them in a marble mortar very fine; then put to them three-quarters of a pound of double-refin'd sugar, and beat with them a few drops of orange-flower-water; beat all together till 'tis a very good paste, then roll it into what shape you please; dust a little fine sugar under it as you roll it to keep it from sticking. To ice it, searce double-refined sugar as fine as flour, wet it with rose-water, and mix it well together, and with a brush or bunch of feathers spread it over your march-pane: bake them in an oven that is not too hot: put wafer-paper at the bottom, and white paper under that, so keep them for use.

_To make the Marlborough Cake_:--Take eight eggs, yolks and whites, beat and strain them, and put to them a pound of sugar beaten and sifted; beat it three-quarters of an hour together; then put in three-quarters of a pound of flour well dried, and two ounces of carraway-seeds; beat it all well together, and bake it in a quick oven in broad tin-pans.

_To make Wormwood Cakes_:--Take one pound of double-refin'd sugar sifted; mix it with the whites of three or four eggs well beat; into this drop as much chymical oil of wormwood as you please. So drop them on paper; you may have some white, and some marble, with specks of colours, with the point of a pin; keep your colours severally in little gallipots. For red, take a dram of cochineel, a little cream of tartar, as much of allum; tye them up severally in little bits of fine cloth, and put them to steep in one gla.s.s of water two or three hours.

When you use the colour, press the bags in the water, and mix some of it with a little of the white of egg and sugar. Saffron colours yellow; and must be tyed in a cloth, as the red, and put in water.

Powder-blue, mix'd with the saffron-water, makes a green; for blue, mix some dry powder-blue with some water.

_A French Cake to eat hot_:--Take a dozen of eggs, and a quart of cream, and as much flour as will make it into a thick batter; put to it a pound of melted b.u.t.ter, half a pint of sack, one nutmeg grated, mix it well, and let it stand three or four hours; then bake it in a quick oven, and when you take it out, split it in two, and pour a pound of b.u.t.ter on it melted with rose-water; cover it with the other half, and serve it up hot.

_To make the thin Dutch Bisket_:--Take five pounds of flour, and two ounces of carraway-seeds, half a pound of sugar, and something more than a pint of milk. Warm the milk, and put into it three-quarters of a pound of b.u.t.ter; then make a hole in the middle of your flour, and put in a full pint of good ale-yeast; then pour in the b.u.t.ter and milk, and make these into a paste, and let it stand a quarter of an hour by the fire to rise; then mould it, and roll it into cakes pretty thin; p.r.i.c.k them all over pretty much or they will blister; so bake them a quarter of an hour.

_To make Dutch Ginger-bread_:--Take four pounds of flour, and mix with it two ounces and a half of beaten ginger; then rub in a quarter of a pound of b.u.t.ter, and add to it two ounces of carraway-seeds, two ounces of orange-peel dried and rubb'd to powder, a few coriander-seeds bruised, two eggs: then mix all up in a stiff paste, with two pounds and a quarter of treacle; beat it very well with a rolling-pin, and make it up into thirty cakes; put in a candied citron; p.r.i.c.k them with a fork: b.u.t.ter papers three double, one white, and two brown; wash them over with the white of an egg; put them into an oven not too hot, for three-quarters of an hour.

_To make Cakes of Flowers_:--Boil double-refin'd sugar candy-high, and then strew in your flowers, and let them boil once up; then with your hand lightly strew in a little double-refin'd sugar sifted; and then as quick as may be, put it into your little pans, made of card, and p.r.i.c.ked full of holes at bottom. You must set the pans on a pillow, or cus.h.i.+on; when they are cold, take them out.

VI.--CAUDLES AND POSSETS.

_To make a Posset with Ale: King-William's Posset_:--Take a quart of cream, and mix with it a pint of ale, then beat the yolks of ten eggs, and the whites of four; when they are well beaten, put them to the cream and ale, sweeten it to your taste, and slice some nutmeg in it; set it over the fire, and keep it stirring all the while, and when 'tis thick, and before it boils, take it off, and pour it into the bason you serve it in to the table.

_To make the Pope's Posset_:--Blanch and beat three-quarters of a pound of almonds so fine, that they will spread between your fingers like b.u.t.ter, put in water as you beat them to keep them from oiling; then take a pint of sack or sherry, and sweeten it very well with double-refin'd sugar, make it boiling hot, and at the same time put half a pint of water to your almonds, and make them boil; then take both off the fire, and mix them very well together with a spoon; serve it in a china dish.

_To make Flummery Caudle_:--Take a pint of fine oatmeal, and put to it two quarts of fair water: let it stand all night, in the morning stir it, and strain it into a skillet, with three or four blades of mace, and a nutmeg quartered; set it on the fire, and keep it stirring, and let it boil a quarter of an hour; if it is too thick, put in more water, and let it boil longer; then add a pint of Rhenish or white-wine; three spoonfuls of orange-flower-water, the juice of two lemons and one orange, a bit of b.u.t.ter, and as much fine sugar as will sweeten it; let all these have a warm, and thicken it with the yolks of two or three eggs. Drink it hot for a breakfast.

_To make Tea Caudle_:--Make a quart of strong green tea, and pour it out into a skillet, and set it over the fire; then beat the yolks of four eggs and mix with them a pint of white-wine, a grated nutmeg, sugar to your taste, and put all together; stir it over the fire till 'tis very hot, then drink it in china dishes as caudle.

VII.--CONSERVES, DRIED AND CAN-DIED FRUITS, MARMALADES, ETC.

_To dry Apric.o.c.ks like Prunella's_:--Take a pound of Apric.o.c.ks; being cut in halves or quarters, let them boil till they be very tender in a thin syrup; let them stand a day or two in the stove, then take them out of the syrup, and lay them drying till they be as dry as prunello's, then box them: you may make your syrup red with the juice of red plums; if you please you may pare them.

_To candy Angelica_:--Take angelica that is young, and cut it in fit lengths, and boil it till it is pretty tender, keeping it close covered; then take it up and peel off all the strings; then put it in again, and let it simmer and scald till 'tis very green; then take it up and dry it in a cloth, and weigh it, and to every pound of angelica take a pound of double-refin'd sugar beaten and sifted; put your angelica in an earthen pan, and strew the sugar over it, and let it stand two days; then boil it till it looks very clear, put it in a colander to drain the syrup from it, and take a little double-refin'd sugar and boil it to sugar again; then throw in your angelica, and take it out in a little time, and put it on gla.s.s plates. It will dry in your stove, or in an oven after pyes are drawn.

_To candy Orange-Flowers_:--Take half a pound of double-refin'd sugar finely beaten, wet it with orange-flower-water, then boil it candy-high, then put in a handful of orange-flowers, keeping it stirring, but let it not boil, and when the sugar candies about them, take it off the fire, drop it on a plate, and set it by till 'tis cold.

_To make Conserve of Red-Roses, or any other Flowers_:--Take rose-buds, and pick them, and cut off the white part from the red, and put the red flowers, and sift them through a sieve to take out the seeds; then weigh them, and to every pound of flowers take two pounds and a half of loaf-sugar, beat the flowers pretty fine in a stone mortar; then by degrees put the sugar to them, and beat it very well till 'tis well incorporated together; then put it into gallipots, and tye it over with paper, and over that leather, and it will keep seven years.

_To preserve white Pear Plumbs_:--Take pear plumbs when they are yellow, before they are too ripe; give them a slit in the seam, and p.r.i.c.k them behind; make your water almost scalding hot, and put a little sugar to it to sweeten it, and put in your plumbs and cover them close; set them on the fire to coddle, and take them off sometimes a little, and set them on again: take care they do not break; have in readiness as much double-refin'd sugar boiled to a height as will cover them, and when they are coddled pretty tender, take them out of that liquor, and put them into your preserving-pan to your syrup, which must be but blood-warm when your plumbs go in. Let them boil till they are clear, sc.u.m them and take them off, and let them stand two hours; then set them on again and boil them, and when they are thoroughly preserved, take them up and lay them in gla.s.ses; boil your syrup till 'tis thick; and when 'tis cold, put in your plumbs; and a month after, if your syrup grows thin, you must boil it again, or make a fine jelly of pippins, and put on them. This way you may do the pimordian plumb, or any white plumb, and when they are cold, paper them up.

_To preserve Mulberries whole_:--Set some mulberries over the fire in a skillet, and draw from them a pint of juice, when 'tis strained.

Then take three pounds of sugar, beaten very fine; wet the sugar with the pint of juice; boil up your sugar, and sc.u.m it, and put in two pounds of ripe mulberries, and let them stand in the syrup till they are thoroughly warm; then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the syrup till next day; then boil them gently again, and when the syrup is pretty thick, and will stand in a round drop when 'tis cold, they are enough; so put all together in a gallipot for use.