Bent, Mary

Cookery book, with a few medical receipts. Inside the upper cover and on the recto of the first leaf is the name 'I. Bent' stamped in red: at the bottom of the verso of the last leaf the signature of 'Mary Bent 1664', who is perhaps the original compiler.

The script is somewhat illiterate, and the spelling remarkably varied.

The name of 'Ann Clayton' in an early 18th cent. hand appears twice, inscribed inside the upper cover.

Contains the following recipes: To make Currain or Gooseberry Wine How to make a Egg Pye; To # Gooseberrys who# To Make Balme Wine; To pickle Cowcombers ye Best way To Make fretters To Pickle Shrempes To Make An Oyster Pye; How To Order your Paste To make an Almond pudding Cos patton reave; Cos patton To Stew a Carpe Cos patton To make Goosberry Wine Cos patton To make Cowslap Wine; To pott Beef Like veneson or reed for somer; To Make a Pound Cake To Make Oyster Lofe To Make A white seede Cake To Make A Fregescy of Rabetts; To Make A freyesey of Rabbetts another way To Stue a Hare; To Make ginger bread cakes To make Carley gruel; To make Checake To make of Lemmon to stewed pulletts To Make Cock Peas Porredg; To Roast an Eale Paste for Tarts or Mince pyes To Preserve Green Plumbs To make Orranges Creame To make Jelly of Pippins; To preserve China Orrange To make Lemmons Cream To make Lemmons Cakes; To make almonds Custerts To make fruitt Creame T T To candy Barberrys Grapes and goosberrys To make Clear Cakes; To Make Clear Cakes of Corrant Goosberrys and Rasberrys To season a Calves head pye To season a haire pye J. T. To Make a Calfs toot Pudding; To stue a Carpe To Make forst Meat balls To Make french Bread A Quacking almond Pudding A Quacking Pudding; To Make Birch Wine To Make Lemmon Wine To Make Jelly; To Make Watters good To Make Orring Pudding To Make Orring Pudding; To make Ratifia Biskett To Make Balme Wine To Make Rice Soope; To Make a Gravy Soope To Make Cowslip Wine To Make a White Soope; To Make a Goosberry Tansey To Make Italian Balls for supper and a second courses My Lady Bradshaws Posset Goosberrys Wine; To Make Orringe Wine To Make Cock Ale To Preserve Rasberries with Seeds; To Make Goosberry or Curran Wine To Make Curran Wine To Make Wiggs; To Make Lemmon Puffs To Make Dutch Biskets To Marinate Smelte Soales Trouts or ye Chimes of Samons; To Make Orrange Marnlitt To make Surrup of Elderberries To Make a Cake with out Easte; Orrange Watter To Make Thin Chees; To Make Orrange Bisket To Make Biskett Jumballs To Make Short Cakes To Make allmond Butter; To Make allmonds pudding To pickle Sumphire Winser Bowls; To Make Aalmonds Biskett To Make Quince Cakes or Whites marmalet How to Make Safren biskett; How to Make Sherebet for Punch To Make Ellder Wine R. B The Rue Watter; To Make Lemon Cream Lady yarborought R B To make pudding Kings puddin; To Make a Calfs foot pye Curd Lofe; To make an Oyster pye To Make a Cake To make an Exelent Cake; To Make a Seed Cake To frigase Pidgeons; To Make Sack Cream A Neats tongue Pudding A Tansey; To Collor Neats feet; To forst Eales How to make fish sauce To make an almond Puddings; To Pickles Cockles To Pott Neates Tongues To make Scotch Collopps; To make damsons pudding To forst foules To forst Sammon; Collor Eales To Make a Calves head pye; To broyleded breast of Mutton Sauce for boyle Chicken good Jugg pidgeons; To reuwgoe breast of Veale To frigase Chickens; To Make leamon Posset To Collar a Pigg Posset Cream To Make Marmalet of Damsons; EH To Make Sapron Biskets EH How to Make hung beef To Make Bacon EH To Make Catekup; To Make troches for a Coi To Presarve Strowberys Sirrup of Cowslops Caulfs foot Pudding; To order a breast of Veale Curds pudding to fry; To Make Curds Pudding to bake How to make White Cream How to Make Orring Cream; Char herrings To Pickle Wallnutts To Make yellomanggo; Sack Mead To Make Parsely Puddings To Make Leggs of Porke resemble wertphalia hams; To Make shrowberry Cake To Make Lemons Mackroons; To hash Calves tongues To Make Stone Cream To Make a harty Chokes pye To Make a carret pudding; Sack possett Tho Souce of To presevere green Wallnutts To Make Bragget; Dl To Make Plumb broath To preserve white Currans; To make Jelly of red Currans To preserve Goosbury Whole; To make Litle cakes To make Katifea Biskett To make Shrubb Chese Cakes; Ye #ortegall Cakes To Make Hanove Cakes; To Make Lemon Watter Bath Cakes To Roast Calfe head with Oysters; Mrs Potters Pudding to bake To Make Cakes To Make friters To Pickle Gerkins; To Stew a Carp or tench To Make a Gelley Tansey To Stue A Pulket or Chickens To Dry Cherryes; To Preserve Rasps To Preserve Green Wallnutts To Preserve Green Walnutts another way To Dry Apples To Make a Rice Pudding To Make Bean Cakes; M, C To Pickle Coddlins AB To Make hartshorn Jelly To Make Apple Pudding; A, B To Pickle Melons Lady Maisham M ; O To Make a forst pye To Make a Seed Cake Cos Ashiton of ormshirhe way To make trance parent Past; A B To Oranges in Syrupp A B Lemon Cheese Cakes Tart Past; To do ye little Mellons To make whipped syllabubs To make little Cakes To make marmalade of Apricocks; How to order a Brown Mrs. Jane Parker A White frigasee of Chickens To Jugg a haire; Hile Leight To Make a Sack Pudding Mrs Leight of hile To Make orrange Pudding Mrs Leight To Make french bread Mrs Leigh way To Make queens Puddings To Make a Chocalate Puddings To Make White Pippin Pudding; To Make a mellet Pudding To Make Pudding to Put in A haires belly To Make another Pudding to put in a hares bely To Make allmond Pudding to boyle To stue a hare; To Make a White frigase of Rabbites How to Cutter Chickens To Stue Mushrooms; To Stew Pidgons To Stew Mushrooms To Pickle Mushroom To Still Vingar for Pickles To Make French Cakes; To Make apotatoe pudding To Force a Turkey; To Make Sauces for boyled Chickens The best way to make the old English bread pudding To Make a carratt Pudding; To Make another Carrett pudding To Make allmond flumary To Make Apricock Biskett To preserve apples white; To Make a Sagoe Pudding Bullose Cheese or Marmaled To Make bread To Make a Cittron Pudding To Make a goosberry pudding; To Pickle Parslam To Make Almond Pudding To Make a Marrow Pudding; To Pickle Trouts To Pickle Carrats and Turnnips To Pickle Cabach To Pickle Colly flowers Red or White To Make a Seed Cake; To Make AprCock Cakes Florantine of Partridge To Make a Calfhead hash To Make Cleare Meade; To Make an oatemeale pudding Candy Peares To Make Puftpast Cakes To make Biskett Rowles Fine Bisketts To make Jeam Goosberrys; To Make Rice Soope How to #wtt belf Mrs Winders To Pickle Asshe keys To Make Gooseberry Vinagar Mrs Base; To Preserve Coucumbers for Green Sweet meates To preserve green Apricocks Goosberrys # Cumes To Preserve Quinces red; Lemon drops To Grill Oysters To Make Cheese Cakes To Make Lemons Wine; To Make Lemon Wine another way A Generall fish Sauce Allmond Pudding to boyle Chocolet Pudding; Almond Pudding To Make a Goosberry Pudding Hartichock Pufts To Make Fritter of oysters Tansey Pudding boiled To Make a BiskCakes Tansey; To Pott WoodCocks To Pott a hare To Pott Beef; To Make Izeing for a cake To make March Pan to lay under the Izeing An Approvd Rect. for an Ague from Mrs W_n rg. Feb. 1729 A Receipt for the Rumatism A bitter Wine for Children after ague; For asthma Mr Leighs Brown Plaster Rect. Pers a Sc_d Head or any sore on ye Head; For a Burn Ointment for Itch; Sweeting power for the Stomack For an Ague To Make Amber Cakes Snail Watter; To Lipp Saufe Mary Trent

There are a few additions by other 18th cent. hands, one of which on p. 163 is dated 1729. A note in pencil by John Hodgkin [1852-1930] refers to this date, which he considers 'much later than the date of the book itself'. He has also written, inside the lower cover, 'A. Sutton Manchester, June 8, 1917. MS/X.'

From the John Hodgkin Collection of Cookery-books.