Fairfax Cookbook
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76–100 of 297
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To Make Ginger Bread Mrs Lister A recipe for gingerbread using treacle, sugar, ginger, butter, and flour. -
To Make French Breade A recipe for a french bread, using flour, milk, butter, salt, yeast, and vinegar, baked in loafs. -
To make Extract of Saturn A recipe for "extract of Saturn," also known as a basic lead acetate, made from vinegar and litharge of gold (a mixture of litharge, or lead(II) oxide and red lead). The purpose or use of this is not indicated. -
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 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 Duch Goafers [Gofers] A recipe for a baked good that may be referring to "gofers," a kind of baked good usually baked on an iron (possibly from the French "gaufre," or "wafer/waffle"). -
To Make Cowslip wine A recipe for cowslip wine using loaf sugar, flowers, lemon syrup, and yeast, strained and kept in a closed vessel. -
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 by it mineral water A recipe for mineral water using extract of Saturn (or basic lead acetate), French brandy, and rainwater. -
To Make Biskets the Lady Ingrams way A recipe for baking biscuits with eggs, rose water, sugar, flour, and coriander seeds. -
To Make an Ointment for a Scald head A remedy for treating ringworm using butter, ale, and wormwood. -
To Make All Sorts of Wines & Stiled Water A section header for recipes of wines and stilled waters. -
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-fat (a kind of vessel for making cheese). -
To Make a Sack Poset [posset] A recipe to make a thick custard/drink similar to pudding. -
To Make a Sack Poset [posset] 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 Perfumed water A recipe for aromatic water using a mixture of herbs, flowers, and spices steeped in a vessel. -
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 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."
76–100 of 297