Transcribe
Translate
Robert Godfrey receipts, 1665-1799
Page 129
More information
digital collection
archival collection guide
transcription tips
To make Red Powder Take angellica Dragon, Poettany, Sen Bays, Pempernil, Wormwood, Mugwort, Dillander, St Johns Wort, Tormontel, Rosemary, Dandelion, Honerto[n?] Tongue, Buglace, feranander, Pellitory of Spain, Burnot, Lovage, Carduus, of each one good handfull Shred all these Herbs Small and bruise them in a Stone mortar, put them into a well glaz'd Cream Pot, pour on them a Bottle of White Wine, Stirring them together. Cover your pot and tye it Close for Two or three Days take a pound of [Venise?] Bollalinanck beaten and sifted, put it into 2 broad Milk Pans with as much juice of Some of these Herbs being squeezed hard in a Strainer as will make it like thick Butter, Set it to Dry in the Sun when it is pretty Thick wet it again , and So do till all the juice of the Herbs and Wine are drank up: In the last Wetting Stirr in it an Ounce of Mithridate, an Ounce of Diascordiurn, half an Ounce of Confection Alearmes halfe an Ounce of prepared Pearle and halfe a Dozen leaves of Gold Sheets. Stirr it very well together, and very often the last Day when it is thick enough to roll like a Paste make it up in little Round bars. Drying in the Sun turn them often, and if any wett comes to them while amaking it will Spoil all the dose. For a man as much as will lye on a Shilling
Saving...
prev
next
To make Red Powder Take angellica Dragon, Poettany, Sen Bays, Pempernil, Wormwood, Mugwort, Dillander, St Johns Wort, Tormontel, Rosemary, Dandelion, Honerto[n?] Tongue, Buglace, feranander, Pellitory of Spain, Burnot, Lovage, Carduus, of each one good handfull Shred all these Herbs Small and bruise them in a Stone mortar, put them into a well glaz'd Cream Pot, pour on them a Bottle of White Wine, Stirring them together. Cover your pot and tye it Close for Two or three Days take a pound of [Venise?] Bollalinanck beaten and sifted, put it into 2 broad Milk Pans with as much juice of Some of these Herbs being squeezed hard in a Strainer as will make it like thick Butter, Set it to Dry in the Sun when it is pretty Thick wet it again , and So do till all the juice of the Herbs and Wine are drank up: In the last Wetting Stirr in it an Ounce of Mithridate, an Ounce of Diascordiurn, half an Ounce of Confection Alearmes halfe an Ounce of prepared Pearle and halfe a Dozen leaves of Gold Sheets. Stirr it very well together, and very often the last Day when it is thick enough to roll like a Paste make it up in little Round bars. Drying in the Sun turn them often, and if any wett comes to them while amaking it will Spoil all the dose. For a man as much as will lye on a Shilling
Szathmary Culinary Manuscripts and Cookbooks
sidebar
