During the current COVID-19 pandemic, Wellcome Collection is closed. Please read our full statement.
1662 - mid 18th century
English manuscript book of medicinal and culinary recipes owned by Grace Carteret, 1st Countess Granville (1654-1744), with ownership inscription on the inside front cover.
The volume is closely associated with the contemporary Ann Fanshawe recipe manuscript held by the Wellcome Library (MS.7113). The Carterets and Fanshawes were family friends, as Ann Fanshawe's memoirs ( British Library Add MS 41161) indicate. The families' relationship is reflected in overlaps in content between the recipes in the two volumes, notably the highly unusual early recipe for ice cream at MS.8903, f.9. This is closely related to the famous ice cream recipe at MS.7113, f.158r, and appears to date to before the first English printed ice cream recipe in Mrs. Mary Eale's Receipts (London 1718).
The recipes are undated but the majority are written in a single fair hand dating from the mid to late 17th century, with additional recipes added or inserted in a wide variety of hands dating to around the mid 18th century. There is a clue to dating in the record of butter salting days for June-November 1662 entered at ff.4-5. Given that part of the butter salting record is inserted into gaps in the fair hand recipe text, it seems likely that the former was added into the volume after or at the same time as the initial recipes were entered.
There is a list of apothecary's weights and measures on the inside front cover.
The recipes are arranged as follows:
In the original hand:Creams, syllabubs, cream cheeses, ff.5-19Preserves, dried fruits, syrups, ff.24-36Wines and ales, ff.37-41Fish, meat, poultry, game, ff.43-57 (including recipes in later hands at ff.55-57)Medicinal recipes, ff.58-69 (including recipes in later hands throughout)Pickles, ff.70-71
In mixed later hands:Medicinal recipes (interpersed with a few culinary recipes), ff.72-83Culinary recipes (interpersed with a few medicinal recipes), ff.84-106
The volume does not contain an integral index or contents list. We are grateful to Gwenneth Heyking of the Herb Society for transcribing the recipe titles as follows:
f.5A Creame Sillibubf.5To make Snow of Green Applesf.5To Make a Foolef.6Malbury A Sack Possettf.6A Custardf.6A Leamon Creamef.6A White Wine Creamef.6A Brown Bread Creamef.7Blankf.8Mrs Risden Harts Horne Jelleyf.8A Sillibubf.8A Sillibubf.9Calves foot Gelleyf.9The Ice Creamef.9The Blanche Creamef.9The Steeple Creamef.9Butter-milk Curdsf.9The Quince Creamef.9Almon Creamef.10Mrs Fountain The Imperiall Creamef.10A Creame Cheese to be made at the hottest time of the year to keep all the winterf.10A Cream Cheesef.10Mrs Fountaines Cheese Cakesf.10The Froth Creamef.10A Leamon Creamef.10The Clouted Creamef.10The Spanish Creamef.11To make the Clodding Creamf.11A Cold Possetf.11A Sack Creamef.11To Make Egge Creamef.11To Make Fresh Cheesef.11To Make Almon Butter Gelleyf.11To Make Almon Creamef.11The Orrange Foolef.12To Make Orrang Creamef.13Mrs Egerton Almon Butterf.13Very Good Cheese Cakesf.13A Buttermilk Creamef.13A Thick Creame Cheesef.13An Almon Custardf.14Almon Butter made with Milkef.14A Creame Cheesef.14A Codling Creamef.14To Make a Posset without Milkf.14Almon Butter Best Wayf.15Lady Jacob Cheese Cakef.15To Make Leachf.15A Pretty Dish of Creamef.15A Lemon Sillibubf.15The Cabbage Creamef.16Mrs Malbery The Angelot Cheesef.16A Creame Cheesef.16A Cold Creamef.16Almond Butterf.16A Triflef.16Junketsf.16Curds and Creame another wayf.17A Creame Cheesef.17A Cheesef.17The White Custardf.17To Make Cheese Cakes without Curdsf.17To Make Fresh Cheese without Runnetf.17A Creame Cheesef.18A Creame Posset the best wayf.18A Whipt Sillibubf.18The Cheife Leamon Creamf.19Cleare Cakes of Orrangesff.20-23Blankf.24To dry Cherriesf.24To preserve Barberries f.24To dry Barberriesf.24To Dry Aprecoxf.24To Candy any sorts of flowers for salletsf.24To preserve the Morrella Cherrief.25The Flech of Aprecoxf.25The Flech of white Quincesf.25To preserve the Kentish Cherrie in Gelleyf.25To Dry any fruit wihout etcf.26To Candy Grapes or Gooseberris after you have preserved themf.26To Make Suger Plates of any Cullorf.26To make Jumballs or Cakesf.26Orrange Waffersf.26Apricock Pastf.26Past of Green Nectrinesf.26To keep Fruit as Damsons and Grapes fresh till Xmasf.27To Dry Damsons or any other plumbs to look as blew as from the treef.28Sweet water to burnf.28Marmalet of Quince Whitef.28Preserved Grapesf.28To preserve Walnuts whitef.28To preserve Walnuts Blackf.29Clear Cakes of Quincef.29To dry Black pear Plumbsf.29Clear Cakes of Apricoxf.30Cleare Cakes of Rasberriesf.30Sirrup of Clove gilliflowersf.30Sirrup of Corrallf.30To make sirrup of Gilliflowers with Leamonf.31An aproved Sirrup for the Spleenf.32To make Sirrup of Elderberriesf.32Sirrup of Elderf.32To make Sirup of Saffronf.32Lady Scarbrough To preserve Grapesf.32To Preserve Grapesf.32A Sort of Rasbury Cakesf.32To Dry Peachesf.33To preserve Kentish or golden pippenf.33To Make Fruit Biskitf.33To Dry Plumbsf.33Clear Cakes of Rasberriesf.33To Dry Apricoxf.33To Make Leamon or Cytorn [citron] Jelleyf.33Apricox Marmaletf.33Kentish Chery Marmaletf.34To dry Cherriesf.34To Preserve the Clear Plumb or anyf.34Red Quince Marmaletf.34To preserve Quince whole redf.34Orrange or Leamon Cakesf.34Conserve of Red Rosesf.35To make white Quince Marmaletf.35To preserve Green Apricoxf.35To preserve Rasberriesf.35To make Orrange Cakesf.35To make Damson Biscuitf.35To make Dutch Cakesf.36Cleare Cakes of white Curranf.36To make Orrange Cakesf.36Cleare Cakes of white Pear-plumbsf.36To preserve Goosberries Dryedf.36To keepe Walnuts Fresh or moyst all Winterf.37Leamon Ade to be drunk in Summer (margin: LC)f.37Rasbury Winef.37Black Cherry Brandief.37Rasbery Brandief.38Rasberrie Winef.38To make Gilliflower Cowslip or Rasberrie Winef.39To preserve Cytorns [citrons]f.39Cowslip Winef.39Apricock Winef.40A Raison Winef.40Leamon A[
]f.40Cock Alef.40The White Meadf.40Cowslip Winef.41To make a kind of Malt drink Cheshire wayf.41Cock Alef.41Another Cock Alef.42 Blankf.43To make Elderberry Winef.43To make Quince Winef.43To Dress a Carpf.43To Dresse Pike Tench or Carpf.44To boyle a joale of Salmonf.44To Stew a Carpf.44To Collor Beefef.45To Collor Beefef.46To Collor Veilef.46Hanged Beefef.46A Pig Pyef.46Sassagesf.46Sassages another wayf.46Beefe Mamodef.47Sassages another wayf.47A Good sauce for a Haref.47To Dresse a Piggf.47To Roast a Leg of Mutton to eat coldf.47To Roast Oystersf.48A Friggacie of Chickens Rabits or Pigionsf.48Scotch Collopsf.48To Roast a Shoulder of Muttonf.48A Frigacie of Cold Roast Beefef.48Stewd Beefef.49To souce all kind of foulef.49To Dresse a Loyne of Muttonf.49An Ele Pyef.49To Dry Neats Tonguesf.49To souce a Piggf.49A French Pottagef.49A Goose to Eat Coldf.50To Roast a Sholder of Mutton In Bloodf.50Beefe Alamode to eat Coldf.50To Dresse a pikef.51To Roast a Pikef.51To Roast a Goose after the Cheshire wayf.51To Roast a Capon with Oystorsf.51The Kings Pease Pottagef.51To Boyle a Carpf.51To Boyle a Codds Headf.52To Stew a Leg of Beefef.52To Make a Friggacief.52To Stew a Carpf.52A Haggis Puddingf.52How to Bake Venison or Beefe in potts to keep all the yearef.52To Boyle a Brest of Muttonf.53To Boyle Muttonf.53A Couple of Carps in Crafishf.53How to Bake a Swan in a Pief.53To Bake a Rump of Beefef.53A Pudding of a Leg of Muttonf.54To dress a Lambs headf.54To Stew a Calves Headf.54A Broth For a Consumptionf.55To Make Pole Bisketf.55To dresse mushroome hot or a Friggasie of mushroomsf.55To Fry Oystersf.56To make Cheesecakesf.56To make a Devonshire white Potf.56To stew Salary for boyld Fowlsf.56To make Apricock frittersf.57To Dry Bacon or Beefef.57To make Gooseberry Vinegarf.57To make a Triflef.57A Crust for fruit or sweet meat Tartsf.58To make hair grow where it is baref.58Soveraigne Medicine for the shortness of Breath and pursenessf.58For A Consumption Coughf.58Cynomon Waterf.58A Water to Clear a Sunburnd facef.58To make Cherry waterf.59Milk-water against a Consumptionf.59Dyet Drinkf.59Good Whea to drink in the summerf.60The Jesuits droppsf.60The Virtues of the Jesuits dropsf.60The Virgins Milkef.60Almony Milk to uns
op the Liver or the Splinef.61Spirit of Claryf.61Orrange Waterf.61The small Sufitt Waterf.61Treacle Waterf.62Cynomon Waterf.62Spirit of Cytorns [citrons]f.62Almon Milkf.62Almon Milk a second wayf.62A precious Cordial to be made in May June etcf.63Lemon Waterf.63A Sweet Waterf.63A Sweet Bagf.64To perfume Gloves the Spanish wayf.64How to make poppy Water for a surfeitf.64Spirit of Casterf.64Simple Water of poppiesf.64Poppy Waterf.65The Imperiall Waterf.65To make Water of Rosasolis to be gatered in the month of June and Julyf.66To make Peaches or apricox in brandyf.67To pott Fowles in Jeleyf.68 Blankf.69Violet Waterf.70To Picle Mushrroonesf.70To pickle Oystersf.70To pickland Pursland Stalksf.70To Pickle Barberriesf.70To make Leamon Salletf.70To Pickle Walnuts after the Indian way given by an Indin Marchamf.70To Pickle Broome Buddsf.71To Pickle Ash Keyesf.71To Pickle Turnipsf.71To Pickle Cucumbers Purslin etcf.71To Pickle Heartichocksf.71To Pickle Cucumbersf.71To Pickle Mushroomesf.72To make Almon Biskettf.72To make Little plume Cakesf.72A Esspetiall Medecine to cure all kind of Maladies and griefsf.73An excellent Cordiallf.73For the Wormes in Stomach or Bellyf.73For a bruisef.73An approved medicine for a Cankerf.73To break the Stonef.73For a Feaver, Wormes or any distemper at firstf.73A Drinck in a Feaverf.73To cure a Feaver at three times Takingf.73For the Dropseyf.73To staunch bleeding at nose or woundf.73For a paine in the headf.73For a Loosenesf.73For the Faling sicknessf.73For the samef.73Anotherf.73To make Sirrup of Ruberbf.73How to make the black Plaisterf.74To make a Goosbery Tansief.74To make Orange Marmaladef.74For a Dropsie or Raw Stomachf.74A water for an Aguef.74For a Flushing in the face after eatingf.74A water for an Aguef.74A Medicine for the Chollickf.74For an Itchf.74For a Soare throatf.74The Italian Plaisterf.74An Oyntment for a burn with Gunpowderf.74The Golden Searcloth Excellent good for the Sciatica, Gout, Bruises, Stich in the back or sides and Strainsf.75To stay the bleeding of a woundf.75For the Collickf.75Lucatellus's Balsomef.75There Vertuesf.75A Purge to Strengthen the liver and against the Dropsyf.75The Leaden Plaisterf.76To preserve fruit all the yearef.76A walnutt water Excellent for many thingsf.76For a palsy a good Oyntmentf.76A rare medicine for Chest wormesf.76For the Stopping of the waterf.76Another for the Samef.76Anotherf.76For the Strangurie or bloody waterf.76Anotherf.76For the Collickf.77The Greene oyntmentf.77Doctor Stephens Water the same of Doctor Chamberlain with which he did much good and at his death f.77The vertues of this Waterf.77A Water that healeth all manner of feavours att three times takeingf.77An Excellent recept for a lin and webb in the Eyef.78To make Swallow waterf.78The vertuesf.78To make Bacon, Westphalia fashionf.78A Receipt for Plague Watterf.79A List of the Herbs and other Ingredients for the Plauge watter [T]ribledf.80A Certain Cure for a Sore Breast without Pain that Comes by Milk or Ague not by a Blowf.80To Stew a Neck of Veallf.80To Make a Frigasyef.80How to make Scotch Collopsf.80How to Stew Tripesf.80To make a very good pickle for Tongues or Hames of Baconf.81To preserve Oranges wholef.81To Pickle Hames the Westphalia wayf.81Mrs [
]s Surfit Waterf.82To make Orange Marmaladef.82To picle Porkef.83A Powder for Convulsionsf.83To Make Burbon Biskettf.84To Pickle Mushroomsf.85To make Oyle of Charityf.85Lord Gower receate to make Elderbery winef.85To make a jam of Cherriesf.86To preserve Quinches in Syrrop of a pure Cullorf.86To make Jelley of Pippinsf.86To preserve Whole Orangesf.87To Dry Aprococksf.87To make Pastatia Creamef.87To Pickle Colleyflowersf.87To make Browne Sawce for Severall sorts of meate as a brest of mutton Ducks Turkeys or what else you f.87pleasef.88To make Tongsf.88The Oyster Loafef.88How to Coller Beefef.88To Green Fruitf.89How to Coller Beeff.89Goose Bery Winef.89To Stew a Carpf.90To Make Good Cheescakesf.90To Make Rare Frittersf.90How to Dry Neats Tonguesf.91A Cakef.91Scotch Collopsf.91To Make Rare Peaspottagef.91To Do Fish after the Spannish Fashion to keep Good a Yearf.92A Rare Receipt to Make a Dish Puddingf.92To Make Runnetf.92The Best way of Making Angelottsf.92To Stew a Calves headf.92An Excellent Surfett Swatterf.93For a Consumptionf.93Aquamirabilisf.93Orange Waterf.93To Make Purfume to Burnf.93For a Coughf.93To Make a Spinage Tartf.93To make a Custardf.93To make a Tanseyf.94For Incompareable Alef.94For a Boyled Puddingf.94Puffsf.94To Make Bunnsf.94To Stew Chickinsf.94To Make Lemmon Creamef.95To Make Sugar Cakesf.95To Make Rice Puddingsf.95To Make Jumballsf.95To make Almond Puddings to Bakef.95To Make Lemmon Creamef.95To Make Orange Marmalettf.95To Make Yest to be not Bitterf.95For the Meagrim Appoplexy Vertigo Comaf.95To make Syrrup with opening Rootsf.96The Virtue of the Root of the Common Burdockf.96To Cure a Burn and heal it without a Scarf.96For any Bruisef.96To Make Jelley for Carp Tench or any souced fishf.96To Dress a Pikef.96A Stomake Plaster for a Consumptionf.96To Pickle Walnuttsf.97A Jandes Drinkf.97Orange Cakesf.97To make Quinch Jumballsf.97To make Aprecock Jumballsf.97To Make Fruit Wafersf.97To Make Orange or Lemon Wafersf.98To Preserve Cucumbersf.98For Greening of Fruitf.98To Make Read Marmalade in Jelleyf.98To Candy any tender fruit Raw as Currens or Cherries etcf.98To Make Honnycombe Cakes of Sugarf.98To make Sugar Wafersf.99To Make Little Jumballs of Sugarf.99To Make Marmalade of Orange so Esteemed in Courtf.99To Make Allmond Jumballsf.99Past of Pear Plumbsf.99Tart of White Pare Plumbsf.100Clear Cakes of Quinchesf.100Clear Cakes of Goosberrysf.100Cherry Pastf.100To Candy Angelicof.100To Preserve Quinches in Syrrop of A pure Cullerf.101To pickle Piggonsf.101Beef Allamodef.101A Dove Goos or Turkeyf.102To Make Almond Chees Cakes Lady Atkins wayf.102Lady Osborns Stich waterf.102To make a Creem Cheesef.102To Make Cowslipe wine Mrs Herberts wayf.102To make mead Mrs Michels wayf.103To Make Blois bisketf.103A Butter'd Bisketf.103To Make Carraway Bunnsf.104To Drie Figgsf.104To Make White Marmaladef.104To make the Countess of Warwicks Bisketsf.105To make Almond Biskettsf.105To Make White Quince Marmalade Mrs Te[v]ars Wayf.106To Stew pigeons Mrs Herberts wayf.106To Stew Rabits Mrs Herberts wayf.106To make Bath Bisketsf.106To make Mrs Rowleys wafersf.106Miss C S [the recipe deals with cooking a hogs head and pickling it to keep a month]