Food · Fairfax-Spencer Family Recipe Book

To Make Lemon [Gelee]

A recipe to make a lemon drink by boiling lemon juice, peel, eggs, and sugar together.

Napels bisket the beste

A recipe for making naples biscuits using almond flour and sweet cream.

Goosberry [gooseberry] Vinegar

A method for making a vinegar by steeping fresh gooseberries with liquor and brown sugar.

Lemon Pickle

A method for pickling lemons in vinegar and spices

To Make a Dish of Scotch Colops [collops]

A recipe for veal fried with butter and spices and stewed in gravy.

To pickele pidgions [pickle pigeons]

A recipe for boiled pigeon stuffed with herbs and spices and pickled with vinegar.

To Make the Oyster loaves

A recipe for stewed oysters cooked with French bread

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 roste [roast] a Shoulder of Mutton in the Blood

A recipe for preparing mutton shoulder using sheep's blood and herbs

To boyle Flownders [boil flounder]

A recipe for a flounder cooked in a sauce of wine, spices, lemon, and onion

To Pickele Barberys [barberries]

A method for pickling barberry fruit in salt water

To Make sausiges [sausages]

A method for making pork sausage in natural casing with suet, spices, herbs, bread, and eggs,

To Boyle [boil] Spinage [spinach] stalks

A recipe for boiling spinach ("like lettuce or asparagus") served with melted butter

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 pickle Eggs

A method for pickling eggs with vinegar and spices

To pickele Harty Choakes [artichokes]

A method for pickling artichokes by parboiling in water and soaking in vinegar and salt

To Pot Lobster

A recipe for cooking and preserving lobster in butter with onion and spices

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 [Suse] a Turkey

A recipe for turkey by boiling with salt and herbs and preparing a broth with wine and vinegar.

To pickle Walnuts like mangoes

A method for pickling walnuts by steeping and stuffing with spices.

To make white wine vinegere [vinegar]

A method for making vinegar by steeping malaga grapes in a vessel for 3 months.

For Cookery & Pickeles [pickles]

A method for pickling purslane or other vegetables by soaking in salt water and boiling with white vinegar and spices.

White Quince Marmallete [marmalade]

A recipe for marmalade made by boiling quinces with sugar, set with pippin jelly (probably a fruit jelly)

My Lady Neviles orange Kakes [cakes]

A recipe for making a confection by mixing orange peel and fruit with boiled sugar.

Sirope [syrup] of oranges or Lemons

A method for making syrup by dissolving sugar in orange or lemon juice and boiling with water.

My Lady Nevels orange or lemon Kakes [cakes]

A recipe for a confection made by stewing orange peel and pulp with boiled sugar to make small cakes

Almond Pufs [puffs]

A recipe for a confection made with blanched pulverized almonds, orange blossom water, and sugar mixed with beaten egg whites (which may be similar to a meringue cookie).

To Make Lemon Cakes

A recipe for making a small clear confection by scalding lemon juice with sugar, mixed with minced lemon peel.

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 quince Cakes

A recipe for making a confection by boiling quince fruit and dissolving them with sugar.