Katherine Pirrott’s Receipt Book, List of Recipes

Posted July 2022 
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Flyleaf: “Mrs. Katherine Pirrott’s Receipt Book, Containing Cookery, Physick, & Preserving”

2R (1) “To Make Westphalia hams of pourk” (contains just the letter “T”; recipe not completed)

 

2V (2) Cookery

  1. To Hash a Calves Head
  2. To Make a Rice Pudding

3R (3)

  1. To make a Tansey
  2. To make little Puddings to fry
  3. To make a Calves foote Pye

3V (4)

  1. To make Westphalia Hamms of Porke

4R (5)

  1. Marrow Hoggs Puddings
  2. Almond Hogg Pudding

4V (6)

  1. White Oatmeale Hogg Puddings
  2. Bread Hogg Puddings

5R (7)

  1. Black Hogg Puddings
  2. Boil’d Curd Puddings

5V (8)

  1. To Collar Beefe
  2. An Orange Puddings

6R (9)

  1. A Good short Crust for Calves-foot Pye for a Patty-pann
  2. To Stuffe Boil’d Chickens
  3. To Roast a Haunch of Venison wth Cutletts
  4. French Fritters

6V (10)

  1. A Sweete Lamb Pye
  2. To Stew Carpes

7R (11)

  1. To Collar Eeles

7V (12)

  1. To Roast a Westphalia Hamme
  2. To Collar a Pigg
  3. Fine Puffed(?) Paste for Taffaty Tarts

8R (13)

  1. Barley Broth
  2. Longland’s Pudding

8V (14)

  1. A Bak’d Custard Pudding
  2. Pease Pottage

9R (15)

  1. To Stew an Oxe Cheeke
  2. A Frigacie of Chickens or Rabbetts

9V (16)

  1. To make a Scotch Collops

10R (17)

  1. To Bottle Gooseberries
  2. A Frigacie of Eeles

10V (18)

  1. Wood-streete Cake

11R (19)

  1. The Iceing for the aforesaid Cake
  2. A Flyeing Pudding
  3. Sugar Cakes
  4. To Roast a Rump of Beefe

11V (20)

  1. To Stuffe a Hare
  2. A Frigacy of Sweetbreads
  3. To Broile Pidgeons

12R (21)

  1. To Collar a Breast of Veale & Sauce to it
  2. The Sauce for it
  3. Sauce for a Legg of Mutton
  4. A Pickle to boyle Fish in & Sauce for same

12V (22)

  1. Sauce for the same
  2. An Egg Pye

13R (23)

  1. French Bread
  2. Sauce for a Haunch of Venison
  3. Dutch Bisketts

13V (24)

  1. To Pott a Hare
  2. To Stew Pidgeons
  3. Potting of Venison

14R (25)

  1. To Pickle Pidgeons
  2. Cheese Cakes

14V (26)

  1. To Broile a Neck of Mutton in Stakes
  2. Fry’d Stakes
  3. Fritters

15R (27)

  1. To Stuff Pidgeons
  2. Short Crust for Tarts in Patty Panns
  3. To make Vinegar

15V (28)

  1. To Fry a Neck of Lambe in Stakes
  2. How to Pott Beefe

16R (29)

  1. Cucumber Sauce for boild or rost Mutton or boil’d Ducks
  2. To Make Wiggs
  3. Tongue Mince Pyes

16V (30)

  1. A good Bak’d Pudding

17R (31)

  1. To Stew Beefe
  2. Custard Boyl’d Pudding

17V (32)

  1. Curd Loaves
  2. To Pickle Melons

18R (33)

  1. Mable’s Cake
  2. To Pickle Walnutts

18V (34)

  1. To Pickle Kidney Beans

19R (35)

  1. A Pickle for Brawn
  2. To Pickle Cucumbers

19V (36)

  1. To Pickle Purslane
  2. To Pickle Sampire

20R (37)

  1. A Sweetbread Omlett
  2. To Stew a Hare

20V (38)

  1. To Fry Hartichokes
  2. A Seed Cake
  3. To Pott Eeles

21R (39)

  1. To Broile Eeles
  2. To Souce Eeles

21V (40)

  1. A Bak’d Curd Pudding
  2. A Carrott Pudding
  3. A Boil’d Custard Pudding

22R (41)

  1. Almond Cheese-cakes
  2. To Dry Neats Tongues

22V (42)

  1. To Stew Pidgeons
  2. A Skirrott Pye

23R (43)

  1. A Cold Sallad
  2. To Frigacy a Hind quarter of Lamb

23V (44)

  1. Sauseages

24R (45)

  1. To Clear Cider, Ale, or any other Liquours
  2. To Roast a Capon with Oysters

24V (46)

  1. Pottage

25R (47)

  1. To Pott Pidgeons
  2. Greene Goose Sauce

25V (48)

  1. To Pickle Mushrooms
  2. Sauce for a Turky

26R (49)

  1. To make Orange-wine (*IN A DIFFERENT HAND -CD)

 

27V (50) – (177) BLANK

 

89R (178) Preserveing 

  1. To Make Calves Feete Jelly
  2. Clear Cakes

89V (179)

  1. To Preserve Oranges whole

90V (181)

  1. A Sack Possett
  2. Ginger-Bread

91R (182)

  1. French Butter
  2. Ratafea Creame
  3. Harts-horn flumry

91V (183)

  1. Quince Wine
  2. Chocolat Creame

92R (184)

  1. White Marmalade
  2. To Preserve Gooseberries
  3. To Preserve Cherries

92V (185)

  1. Rasberrie Cakes
  2. To Preserve Corrans
  3. To Preserve Rasberries
  4. Elder wine

93R (186)

  1. Almond Cheese-cakes
  2. Lemon Creame

93V (187)

  1. Sagoe Cream
  2. Meade

94R (188)

  1. Conserve of red Roses
  2. To Candy Angelica
  3. Syrupe of Garlick

94V (189)

  1. Syrup of Marshmallows
  2. Sugar of Roses
  3. Syurpe of Cotts-foot flow’rs

95R (190)

  1. Oatmeal Flummery (*IN A DIFFERENT HAND -CD)

95V (191)

  1. To Make Meath (*IN A DIFFERENT HAND -CD)
  2. To make Cowslilp [or Couslip] Wine (*IN A DIFFERENT HAND -CD)
  3. To Make Harthorn Jelly (*IN A DIFFERENT HAND -CD)

 

96R–135V BLANK

 

136R (272) Medicines And Distillations

  1. A Purge for a Child of 7 or so days old By Dr. Lower (presumably Richard Lower, 1631–1691 -CD)
  2. For the King’s Evill

136V (273)

  1. To stop Bleeding at the Nose
  2. To Recover a Child w in Apeareance is born dead

137R (274)

  1. Snail Water

137V (275)

  1. A Black Salve

138R (276)

  1. For a Sinew Streine in Horse or Man
  2. For the Eyes
  3. A Turpentine Glyster for the Chollick

138V (277)

  1. To Cure a Woman’s Flooding in Childbirth
  2. Surfeit Water

139R (278)

  1. Plague Water

139V (279)

  1. Bitter Decoction
  2. To Cure a Loosenes
  3. To Cure the Fundamts comeing down

140R (280)

  1. Aqua Mirabilis

140V (281)

  1. Orange Water
  2. Lucatella’s Oyntmt or Balsome Admirable for Wounds or Cutts

142R (284)

  1. A Bath for a Woman that hath Miscarried, if anything stay behind, & may be used to a Woman in Labour

142V (285)

  1. For a Bruised Eye
  2. To Stench Bleeding
  3. A Glyster for the Worm’s either Stomack Worms or Maw Worms in Old folks or Children

143R (286)

  1. A Powder for Women to stay Loosnes or Flooding

143V (287)

  1. For Fainting Fitts
  2. For a faint Stomack
  3. For a Stitch or Pleurisie

144R (288)

  1. To make Black Cherry Water
  2. To help difficult labour or bring pains
  3. Milk Water

144V (289)

  1. An Excellent Green Oyle
  2. An Oyntmt for Weake Limbs

145R (290)

  1. A Chollick Water
  2. The Pearle Cordiall
  3. Balsamick Syrupe

145V (291)

  1. The Conserve of Roses
  2. Syrupe of Violetts

146R (292)

  1. Gripeing Water
  2. White Decoction Good to Sweeten the Blood & to take away any sharp Humour in the Stomack

147R (294)

  1. Professor Green’s (or Groen’s) Receipts for ye Gravell (*IN A DIFFERENT HAND -CD)
  2. His Stomach bitter (*IN A DIFFERENT HAND -CD)

 

147V – 161V Blank

 

162R (326) – 183R An Alphabetical Table Containing all the Receipts that are written in this Booke

 

Loose insert (between 241 and 242) A Water for the Eyes (*IN A DIFFERENT HAND -CD)

Loose insert at back of book “ Receipt for killing Bugs (note at bottom: London Chronicle 9th June 1770) (*IN A DIFFERENT HAND -CD)

 


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