# bib

id: A66843
author: Woolley, Hannah, fl. 1670.
date: 1664
extension: .xml
mime: application/xml
words: 21004
sentence: 511
flesch: 68
cache: cache/A66843.xml
txt: txt/A66843.txt
title:
  The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.

summary:
  TAke a peck of Flower , and a good pint of Ale yest ; strain the yest into some warm water , knead your past very light , put in but a very little salt , and knead it a great while longer then any other bread ; then lay it to rise in a warm cloth before the fire , ●hen having your Oven very hot , make it into three Loaves , wash them over wi●h the yolks of Eggs and Beer , and let them bake four houres ; if you would have your bread very excellent , you must add to this quan●ity the yolke● of twenty Egges , and a little Milk , and a little Sack. TR●uss and parboile it , then half roast it ,


id: A47270
author: Kent, Elizabeth Grey, Countess of, 1581-1651.
date: 1653
extension: .xml
mime: application/xml
words: 26103
sentence: 679
flesch: 71
cache: cache/A47270.xml
txt: txt/A47270.txt
title:
  A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent.

summary:
  Another part of the same meat stew in a di●● , with a little white W●ne , a little Butter , and sliced L●m●● ▪ on● Anch●vy two Oysters , tw● 〈◊〉 of Mace , a little Thyme in a branch , and one whole Onion , take out the Thyme and the Onion when it is stewed , doe it altogether on a chafingdish of coales till it be tender , then dish it , garnish your dish with hard Eggs , and Barberries , and sliced Lemon , and sippets round the dish . Take four and twenty Eggs , an● beat them with Salt together , an● put it into a quart of seething Milk stirring it untill it caudles , then tak● it off , and put in into a napkin , hanging it up till all the Whay be ru● through , when it is cold , take i● and grind it in a stone Morter wit● Sack and Sugar , to your taste ; and otherwise to make it look white , leave the yolks , and instead of Sack put in Rosewater .


id: A34445
author: Cooper, Joseph, chiefe cook to the late king.
date: 1654
extension: .xml
mime: application/xml
words: 26978
sentence: 725
flesch: 70
cache: cache/A34445.xml
txt: txt/A34445.txt
title:
  The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.

summary:
  For the sauce , take some of the broth which boyled it Verjuice , half a pound of Raisons stoned , a little Carret cut in dice-work , the yolks of two or three Eggs hard boyled , and minced , two or three blades of large Mace , a little sliced Ginger , the bottome of a boyled Artechoke cut as the Carret ; salt it : boyle all these together in a pipkin , a convenient time , then dish your Mutton , and beat up your sauce with Butter and a little Sugar ( if you please ) then pour it on the Mutton , garnish it with Carret cut in works , with some of the boyled Raisons , Barberries , and Sippets , and serve it up hot to the Table . TAke halfe a pound of Suet and mince it very small , and put to it grated Bread , one grated Nutmeg , a little beaten Clove and Mace , a little Sugar , Salt , a pretty quantity of Time , Rosemary minced very small , and a quarter of a pound of Currants , mix all these together with an Egg and a little Verjuice , and stuffe your Knuckle with it , and boyle it ; for the sauce , take some of the broth which boyled it , with Verjuice or Vinegar , a sliced Nutmeg , Currants and sweet Herbs minced , then boyle it an houre , and put in some Lemmon , Butter and Sugar ; beat it , and dish your Veale , then pour it on it .


id: A66839
author: Woolley, Hannah, fl. 1670.
date: 1677
extension: .xml
mime: application/xml
words: 28900
sentence: 951
flesch: 75
cache: cache/A66839.xml
txt: txt/A66839.txt
title:
  The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.

summary:
  Take the leav●s of Coltsfoot and wash them very clean , then wipe them wi●h a clean cloth leaf by l●a● , then dry them well with a cloth , then beat them in a morter and put them in a strainer , and wring all ●●e juice ou● of them and put it into glasses , ●nd let it stand in them to settle all Night , ●he next day pour out the clearest of the ●uice from the grounds into a clear bason , and take for every pint thereof a pound of Suga● finely beaten , boyl the juice of Colts●foot softly on a Charcole fire , and when you have well scum'd it , put in the Sugar according to its proportion , and so let ther● boyl together keeping it with due scummin● until it will stand on a stiff purl , dropping it on a plate : Then take it from the fire , and pour it thorow a Jelly bag into a fair Bason , putting first a branch or two of Ros●mary into the bags bottom , then keep it stirring with a spoon until it be lukewarm , otherwise it will have a Cream upon it , so letting it stand all night , put it in what vessels you think fit to keep it in , for your future use and service . So that if you carefully and diligently peruse this Book , and observe the directions therein given , you will soon gain the Title of a Complete Servan●-maid , which may be the means of making you a good Mistress : For there is no Sober , Honest , and Discreet man , but will make choice of one , that hath Gained the Reputation of a Good and Complete Servant , for his Wife , rather than one who can do nothing but Trick up her self fine , an● like a Bartholomew Baby● is fit for nothing else but to be looked upon .


id: A52209
author: W. M.
date: 1659
extension: .xml
mime: application/xml
words: 52391
sentence: 1224
flesch: 63
cache: cache/A52209.xml
txt: txt/A52209.txt
title:
  The Queens closet opened incomparable secrets in physick, chyrurgery, preserving, and candying &c. which were presented unto the queen / by the most experienced persons of the times, many whereof were had in esteem when she pleased to descend to private recreations.

summary:
  To one pound of this fat take two pound of Lambs caule , and put it to the other in the water , and when you see it is cold , drain it from the water in a Napkin , and break it in little pieces with your fingers , and take out all the little veins ; then take eight ounces of oyl of Tartar , and put in that first , stirring it well together , then put it into a Gallon of Conduit-water , and let it stand till night ; shift this with so much Oyl and Water , morning and evening seven dayes together , and be sure you shift it constantly ; and the day before you mean to melt it wring it hard by a little at a time , and be sure the Oyl and water be all out of it , wring the water well out of it with a Napkin every time you shift it ; then put in three pints of Rose-water ; let it stand close covered twelve hours , then wring out that , and put in a pint of fresh Rose-water into a high Gallipot with the feces ; then tie it close up , and set it in a pot of water , and let it boil two hours , then take it out , and strain it into an earthen pan , let it stand till it is cold ; then cut a hole in it , and let out the water , then scrape away the bottom , and dry it with a cloth , and dry the pan ; melt it in a chafing-dish of coals , or in the Gallipots ; beat it so long , till it look very white and shining ; then with your hand fling it in fine Cakes upon white paper , and let it lie till it be cold , then put it into Gallipots . Take a peck of garden shell Snails , wash them well in small Beer , and put them in an hot Oven till they have done making a noise , then take them out , and wipe them well from the green froth that is upon them , and bruise them shells and all in a stone Mortar , then take a quart of earth worms , scowre them with salt , slit them and wash them well with water from their filth , and in a stone Mortar beat them to pieces , then lay in the bottom of your distilled pot Angelica two handfuls , and two handfulls of Celandine upon them , to which put two quarts of Rosemary flowers , Bears foot , Agrimony , red Dock Roots , Bark of Barberries , Betony , wood sorrel , of each two handfuls , Rue one handful ; then lay the Snails and Worms on the top of the Hearbs and Flowers , then pour on three Gallons of the strongest Ale , and let it stand all night , in the morning put in three ounces of Cloves beaten , six penniworth of beaten Saffron , and on the top of them six ounces of shaved Harts-horn , then set on the Limbeck , and close it with paste , and so receive the water by pints , which will be nine in all , the first is the strongest , whereof take in the morning two spoonfuls in four spoonfuls of small Beer , and the like in the afternoon ; you must keep a good Diet and use moderate ●●ercise to warm the blood .


id: A47264
author: Kent, Elizabeth Grey, Countess of, 1581-1651.
date: 1653
extension: .xml
mime: application/xml
words: 57781
sentence: 1645
flesch: 72
cache: cache/A47264.xml
txt: txt/A47264.txt
title:
  A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by W.I., Gent.

summary:
  Take rindes while they be new one pound , of running water the value of five wine pints , then seeth it unto three pints , then strain it , and with one pound of Sugar seeth it to a Sirupe , and when you take it from the fire , put to it four graines of Musk. Take one quart of running Water out of the Brook , seeth it , and skum it , put thereto five or six spoonfuls of Vinegar , a good quantity of Sugar and Cinnamon , three or four Cloves bruised , drink it luke-warm .


id: A47269
author: Kent, Elizabeth Grey, Countess of, 1581-1651.
date: 1687
extension: .xml
mime: application/xml
words: 64273
sentence: 1550
flesch: 65
cache: cache/A47269.xml
txt: txt/A47269.txt
title:
  A choice manual, or Rare secrets in physick and chirurgery: collected, & practised by the Right Honourable the Countesse of Kent, late deceased. Whereto are added several experiments of the vertue of Gascon powder, and lapis contra yarvam by a professor of physick. As also most exquisite ways of preserving, conserving, candying &c.

summary:
  For the Wind-Cholick 102 For one that cannot make Water 114. 182 To take away Warts 121 Y Yellow Jaundice 37 A Choice Manual , OR , RARE and SELECT SECRETS IN PHYSICK , By the Right Honourable the Countess of KENT A very good Medicine for a Consumption and Cough of the Lungs . Take a quart of running water , and three ounces of Harts-horn scraped very fine , then put it into a stone Jug , and set the Jug in a kettle of water over the fire , and let it boyl 2 or 3 hours until it jelly , then put into it 3 or 4 spoonfuls of Rose-water , or White-wine , then strain it : you may put into it Musk , or Ambergreece , and season it as you please .


id: A66847
author: Woolley, Hannah, fl. 1670.
date: 1670
extension: .xml
mime: application/xml
words: 67173
sentence: 2220
flesch: 78
cache: cache/A66847.xml
txt: txt/A66847.txt
title:
  The queen-like closet; or, Rich cabinet stored with all manner of rare receipts for preserving, candying & cookery. Very pleasant and beneficial to all ingenious persons of the female sex. By Hannah Wolley.

summary:
  Take Oatmeal clean picked and well beaten , steep it in water all night , then strain it and boil it in a Pipkin with some Currans , and a Blade or two of Mace and a little Salt ; when it is well boiled , take it off , and put in the Yolks of two or three new laid Eggs beaten with Rosewater , then set it on a fost fire , and stir it that it curd not , then sweeten it with Sugar , and put in a little Nutmeg . Take a Limon pared and sliced very thin , then cover the bottom of your Sillibub Pot with it , then strew it thick with fine Sugar , then take Sack or white Wine , and make a Curd with some Milk or Cream , and lay it on the Limon with a Spoon , then whip some Cream and Whites of Eggs together ; sweetned a little , and cast the Froth thereof upon your Sillibub , when you lay in your Curd , you must lay Sugar between every Lay. LXXIX To make fine Water-Gruel . Take the best Oatmeal beaten , and steep it in water all night , the next day strain it , and boil it with a Blade of Mace , and when it is enough , put in some Raisins and Corans which have been infused in a Pot ( in a Pot of seething Water ) and a little Wine , a little Salt , a little sugar , and so eat it .


id: A66834
author: Woolley, Hannah, fl. 1670.
date: 1675
extension: .xml
mime: application/xml
words: 67451
sentence: 2413
flesch: 80
cache: cache/A66834.xml
txt: txt/A66834.txt
title:
  The Accomplish'd lady's delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ...

summary:
  Take to every pound of Quince , a pound and a quarter of Sugar , Clarifie this Sugar with the white of an Egg , coar your Quinces , but not too much , then put this Sugar , and Water , and Quince being ra● together , and so make them boyl so fast that you can see no Quince , but forget not to turn them , and take off what scum you can keep them boiling thus fast till you think they are enough . Take a pottle of water , and four pound of Sugar , and let them boyl together , and when they boyl , scum them as clean as you can , then take the whites of two or three eggs and beat them to froath , put the froath into the pan to make the scum ●●se , then scum it as clean as you can ; take off the Kettle and put in the Quinces , and let them boil a good while and stir them , and when they are boiled enough put them into boxes .


id: A35969
author: Digby, Kenelm, Sir, 1603-1665.
date: 1669
extension: .xml
mime: application/xml
words: 80590
sentence: 2852
flesch: 80
cache: cache/A35969.xml
txt: txt/A35969.txt
title:
  The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c. / published by his son's consent.

summary:
  Rosemary four branches , Gilly●flowers , N ● . Make a good strong broth of Veal and Mutton ; then take out the meat , and put in a good Capon or Pullet : but first , if it be very fa● , pa●boil it a little to take away the Oyleness of it , and then put it into the broth ; and when it hath boiled a little therein , put in some grated bread , a bundle of sweet●herbs , two or three blades of Mace , and a peeled Onion .


