English housewifery : Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery ... With cuts for the orderly placing the dishes and courses; also bills of fare for every month in the year; and an alphabetical index to the whole ... / by Elizabeth Moxon. With an appendix, containing upwards of seventy receipts, of the most valuable kind; (many never before printed) ... To this edition is now added, and introduction, giving an account of the times when river fish are in season; and a table, shewing at one view the proper seasons for sea fish.

  • Moxon, Elizabeth.
Date:
1785
Catalogue details

Licence: Public Domain Mark

Credit: English housewifery : Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery ... With cuts for the orderly placing the dishes and courses; also bills of fare for every month in the year; and an alphabetical index to the whole ... / by Elizabeth Moxon. With an appendix, containing upwards of seventy receipts, of the most valuable kind; (many never before printed) ... To this edition is now added, and introduction, giving an account of the times when river fish are in season; and a table, shewing at one view the proper seasons for sea fish. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    wme, four ounces of fugar, and a little nut- meg, candy’d lemon, orange or citron. 66. To make Coivftip Wine another way. Take eight gallons of water, add to it twenty pounds of loaf or fine powder fugar, and the whites of five or fix eggs ; boil it half an hour, and (kirn it very clean ; pour it into a tub, and when it is blood warm put in eight pecks of peeps, the parings and juice qf eight lemons, and let on fourteen fpoonruls of new yeaft •, work it four or five days, ftirring it every day ; fqueeze out the peeps, tun it, and put in a little ifinglafs infilled in a quart of brandy ; bung it up dole three weeks-, then bottle it off; put a lump of fugar into each bottle. 67. To make Wafer Bifeuits. Take nine eggs beat, and one pound of loaf-fugar powder’d, beat them well together till they be very white and ftift; add half a pound of fine flour, and a few caraway feeds, and mix all very well drop them on pa- pers oiled with warm butter; round them grate a little refined fugar over them, and let them in the oven : when they are halt baked take them off the papers with a long knife, and bend them on poles which have been warmed in the oven fet them in the oven again, bake them pretty crifp, and let them ftand on the poles till they are cold. 6S. To make Ginger-Bread for keeping. Take two pounds of dried flour, a pound and half of treacle, one pound of five- penny