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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 32
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41) borrage, bugloss, bornett, betonic Cardas, Celendine centuary dandelion dragons fetherfew, St Johnswort, Leverwort, Longwort, mugwort - motherwort, marigolds, sweet marioram, pimpernell Rosemary, Rossolis, [rew?] scabions, Sage, Saxafrig, Scordium, Sanaris neruim Wormood, woodSurrell Cosmary, Cowslips Elecompane roots, peny Royale heartes tongue Saffron, of each a good handfull Steep them in Strong Ale or Wine your herbs must be shred & Steep 2 dayes before you Still them, put into every Still full half an ounce of Zenduary, half an ounce of tormentell half an ounce Cubebs. A Drink for a Consumption of ye Longs & a Cough. Take Leverwort, & maidenhair of each a handfull harts tongue and Agrimonie of each a quarter of a handfull, Shavings of Ivorye & hearts horne of each a Spoonfulls, tormentell leaves and roots half a handfull jujubes cut small 8 or 9 halve an ounce of China cut Small & thin. Put this all night in a quart of Spring water, next morning add a pinte of water & the aforenamed ingredients, boyle them Close Covered upon a Gentle fire till a pinte be wasted then Strain it, and add an ounce of Conserve of Red Roses. Let it Stand in ye Embers 3 houres, Strain it & drink of it at
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41) borrage, bugloss, bornett, betonic Cardas, Celendine centuary dandelion dragons fetherfew, St Johnswort, Leverwort, Longwort, mugwort - motherwort, marigolds, sweet marioram, pimpernell Rosemary, Rossolis, [rew?] scabions, Sage, Saxafrig, Scordium, Sanaris neruim Wormood, woodSurrell Cosmary, Cowslips Elecompane roots, peny Royale heartes tongue Saffron, of each a good handfull Steep them in Strong Ale or Wine your herbs must be shred & Steep 2 dayes before you Still them, put into every Still full half an ounce of Zenduary, half an ounce of tormentell half an ounce Cubebs. A Drink for a Consumption of ye Longs & a Cough. Take Leverwort, & maidenhair of each a handfull harts tongue and Agrimonie of each a quarter of a handfull, Shavings of Ivorye & hearts horne of each a Spoonfulls, tormentell leaves and roots half a handfull jujubes cut small 8 or 9 halve an ounce of China cut Small & thin. Put this all night in a quart of Spring water, next morning add a pinte of water & the aforenamed ingredients, boyle them Close Covered upon a Gentle fire till a pinte be wasted then Strain it, and add an ounce of Conserve of Red Roses. Let it Stand in ye Embers 3 houres, Strain it & drink of it at
Szathmary Culinary Manuscripts and Cookbooks
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