FoodNet

An old-world recipe book

1908

Page 15 · 1 recipe record on this page

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Take a piece of Common Saltpetre about the size of an ordinary Horse- bean, for three nights hand-running, upon going to bed. 92 AN OLD-WORLD RECIPE BOOK Do not expose the body to cold, during the three days, but do not keep too warm. Take a glass of good gin & water too, each evening. It is as weU, if hable to Lumbago, to take one glass of gin & water regularly, upon going to bed. This recipe has never been know to fail, for over 8o years. Particularly note. Sweet Spirits of nitre wiU not do at all, they must he avoided. Plate Powder Crab’s Eyes, 3 oz.. Alkalized Mer- cury I oz.. Oxide of Tin 2 Drachms, Rouge Powder one oz.Plate Powder (as sold by silversmiths). The whole must be 93 AN OLD-WORLD RECIPE BOOK very carefully mixed together, it had better be done by a druggist, as the Mercury must be entirely killed. The Plate is well cleaned with this powder occasionally, and always rubbed after use with the leather used in cleaning. Marking Ink Lunar Caustic loo Grains. Gum Arabic 2 Drachms. Rain Water (by Measure) i oz. Sap Green enough to colour it very strongly. Wet the linen with the following mixture : One Oz. of Soda dissolved in 2 Ozs. of Rain Water. It is better shghtly coloured, to shew where the Mark is to be. 94 INDEX PAGE Apple Puddings . 49 Arrow Root Mange 40 ,, Pudding . 40 Beignets . . .57 Biscuits ... 71 Biscuit Spunge . 72 Blanc Mange . . 47 Brisket of Beef, to stew . . . .30 Buns .... 70 Cakes, Almond . 72 „ Ginger . . 70 ,, Soda . . 68 ,, Simnel . . 69 „ Yorkshire . 67 Calves’ Feet J elly . 66 Cheese Cakes . . 50 ,, to stew . 61 ,, likeStilton. 86 Cherries to Dry . 74 Christmas Pudding 50 Clara Wine . . 80 Clear Soup . .15 Crisp Paste . 54 Cucumber to pickle 37 Cure for a Cold . 92 Currant Loaf . . 70 Currant Wine . 79 Custard, Baked . 57 • 45 . . 89 PAGE English Frontignac 82 Fish Sauce . . 88 Flemish Cream . 55 Fricando ... 64 Fromage Soufflee . 61 Frozen Cream . . 54 Furmety ... 90 Gateau de Pomme 59 Ginger Beer . .81 Ginger Wine . . 83 Gloucester Jelly . 53 Gravy, brown . .26 Green Peas without meat ... 29 Green Plumbs to preserve . . 74 Hams to cure 85, 86 Ham toast . . 63 Hare Soup . . 21 Harrico Mutton . 29 Indian Pickle . . 37 Isinglass to Clarify 78 Jelly, Orange . 58 ,, Strawberry 60 Lemon Cream 46, 48 „ Pudding 53, 55 ,, ,, excel- lent . Dukes Custard Dutch .Milk 95 • 52 INDEX PAGE Little Baked Plum Puddings . . 44 Lumbago to Cure . 92 Maceroni, to dress . 62 Marking Ink . . 94 Mint Drops . . 91 Mock Turtle Soup . 27 Mulligatawney Soup 17 Neck of Mutton, to Stew . . .31 PAGE Quince Jelly . . 77 ,, Marmalade . 76 Quinces, to Pre- serve . . 75, 76 Rabbit Pudding Rajah’s Sauce Ramakins, to make Red Cabbage, to Pickle Rum Butter 32 46 62 36 77 Old Sportsman’s re- cipe to Pot Grouse 65 Omlette ... 63 Orange Cream . 49 ,, Paste . . 42 Oxtail Soup . . 25 Pea Soup 22, 28 Peaches in Brandy 73 Pig’s Head to Colar 33 Plate Powder . . 93 Plum Puddings, light ... 45 Pork Cutlets . . 33 Prince Albert’s Pud- ding .... 39 Prussian Soup . .23 Scald Cream . 90 Scotch Soup 22 Soup, Maigre 26 Spanish Onion Soup 24 Stone Cream . 56 Sweet Pastry . 54 Sweet Pudding 41 Tea Cakes 69 The Pudding . 43 Transparent Pud- ding . . . . 51 Treacle Plum Pud- ding .... 44 Veal Cake . 35 Queen Victoria’s Puddings Yeast . . . 41 Yule Cake . 68 51