THE
AccomplifhÕd
LADYÕs Delight
in Preferving, Phyfick, Beautifying,
and Cookery.
1675

86.  To make Barley Water.

    Take a penny-worth of barley,a penny- worth of Raifins of the 
Sun, a penny- worth of Annifeeds, a half penny-worth of Liquorifh, 
about two quarts of water, boil all together till half be confumed, 
then ftrain it, and when it is cold drink it, your liuorifh muft be 
fliced into fmall peices.

87.  Dr. Deodates drink for the
Scurvy.

    Take Roman Wormwood, Carduus benedictus,  Scurvy-grafs, 
brook-lime, Watercreafes, Watertrifoil, of each one handful, 
Dodder, Cetrach, Soolopendria, Burrage, Buglos, Sorrel, 
Vervain, or Speedwel, of each half a handful, Elicampane root 
one ounce, Raifins of the Sun three ounces, flice of Oranges 
and Lemmons, of each fifteen, boil, or rather infufe thefe in 
a double glafs, with fo much White-wine as will make a pint 
and a half of the liquor when it is done.

89.  To make excellent  Aqua Compofira for 
a Surfeit of cold ftomach.

    Take a handful of Rofemary, a root of Enola-campane, a 
handful of hyfop, half a handful of Thyme, fix handfuls of Sage, 
as much Mint and as much Penny-royal, half a handful of Hore-hound, 
two ounces of Liquorifh well bruifed and as much Annifeeds:  
Then take two gallons of the beft ftrong Ale,and takae all the 
herbs aforefaid, aand wring them afunder, and put them into an 
earthen pot well covered, and let them ftand a day and a night; 
from thence put all into a brafs pot, then take it from the fire 
and fet your Limbeck on the pot, and ftop it clofe with paft that 
there come no air out of it, and ftill it out with a foft fire, 
you may add to it 1 handful of red Fennel.


90.  To make Balm water.

    Take four gallons of ftrong ftale Ale, half a pound of Liquorifh, 
two pound of Balm two ounces of Figgs, half a pound of Annifeeds, 
one ounce of Nutmegs, fhred the Balm and Figgs very fmall, and let 
them ftand fteeping four and twenty hours, and then put it in a 
Still as you ufe Aqua-vitae.

97.  An  excellent fweet Water.

    Take a quart of Orange flower water as much Rofe water,with 
four ounces of Musk -willow-feeds grofly bruifed, of Benjamin two ounces, 
of Storax an ounce, of Labdanum fix drams, of Lavender flowers two pugils , 
of fweet Marjoram as much, of Calamus Aromaticus  a dram, diftil all 
thefe in a glafs ftill in Balneo , the Veffel being very well clofed 
that no vapour breath forth ; note that you may make a fweet water in 
an inftant, by putting in a few drops of fome diftilled Oyls together 
into fome Rofe-water, and brew them well together.

98.  Dr.  Burges Plague Water.

    Take three pints of Mufcadine, and boyl in it Sage and Rue, of 
each a handul tilla pint be wafted, then ftrain it, and fet it over 
the fire again, put thereto a dram of long pepper, Ginger and Nutmeg, 
of each half an ounce being all bruifed together ; then boil them a 
little, and put thereto half an ounce of Andramachus Treacle three drams 
of Methridate, and a quarter of a pint od Angellica Water.  
Take a fpoonful or two of this morning and evening.
 
Dried Fruit

99. To dry Cherries or Plumbs in the Sun.

    If it be fmall fruit you muft dry them whole by laying them 
abroad in the hot Sun in Stone or Pewter difhes, or in tin Pans 
turning them as you see caufe; but if your Plumbs be large flit 
them in the middle and lay them abroad in the Sun; an if they be 
very large then give each Plumb a flit on each fide, and if the 
Sun do not fhine fufficiently, then dry them in an Oven that is 
temperately warm.


15.  To make Apricock Cakes.

     Procure the faireft Apricocks you can get,  and let them be 
parboil'd very tender; take of the fame quantity of Sugar whereof 
the pulp is, and boil them together very well always keeping them ftirring 
for fear of burning too; when the bottom of the skillet is dry they 
are enough, then put them into little cards fewed round about, and 
duft them with fine Sugar, and when they are cold ftone them and 
turn them, and fill them up with fome more of the fame ftuff, but 
let them ftand three or four days before you remove them from the 
firft place,when you find them begin to candy take out the cards and 
duft them with Sugar.

116.  To dry Pippins.

    Take the faireft yellow Pippins, and pare them, and make a 
hole through every one, then parboyl them a little in fair water, 
then take them up, and put them into as much Clarified Sugar as 
will cover them, and let them boyl very gently a little while, 
in that Syrup; then take them out, and put them into an earthen 
Platter, then caft fine Sugar upon them, and fet them into the
 Oven half an hour, then take them out, and caft fome more Sugar 
on them, ( being turned ) and do fo three times,and they will be 
well dryed.

119.  To dry any kind of Fruits after
they are preferved.

    Take Pippins, pears, or Plums after they are Preferved out 
of the Syrup, and wafh them in warm water,and then ftrew them 
over with Sugar finely fierced, as you do Flower upon Fifh to 
fry, and fet them into a broad earthen Pan, and lay them one by 
another; then fet them into a warm Stove or Oven, until they be 
dry, and turn them every day till they are quite dry; and if you 
pleafe, you may Candy them therewithal; caft Sugar upon them 
three or four times as you dry them.


211.  To make Mint-water.

        Take two parts of Mint,  and one part of Wormwood,  and 
two parts of Carduus;  put thefe into as much new milk as will 
foak them :   Let them infufe five or fix hours ,   then  Diftill 
as  you  Diftill Rofe-water, but you muft often take off the Head, 
and ftir the matter well with a ftick :  Drink of this Water a 
Wine-glafs full at a time,  fweetned  with  fine  Sugar to 
your tafte.



THE
AccomplifhÕd LADYÕs
Delight in Cookery:
OR, THE
Compleat Servant - MaidÕs Guide


To make a Carrot Pudding.
    Take Carrots, peel, boil and pulp them and put to them 
Half a Pound of butter, Half a Pound of Sugar, a little Nutmeg, 
about a  Quarter  of a  bifcuit,  Half a Pint of cream,  
a little Sack, four Eggs, one Ounce of Almonds, then beat 
them well together,  butter your Difh well, and bake it in a 
quick Oven.

To make a Potatoe Pudding.
    Take a Pound of boiled Potatoes, beat them in a Mortar with 
half a Pound of frefh  butter  and  a   little  Nutmeg,  beat it 
till it comes very white, put in half a Pound of Sugar, 
two Ounces of Almonds, four Eggs well beaten, and almoft a 
Pint of Cream, a Spoonfull or two of Sack,  mix all well together, 
fill your Difh, and bake in a good Oven.