Maccaroons (Old Recipe)

Take 1 lb. of almonds, let them be scalded, blanched, and thrown into cold water, then dry them in a cloth and pound them in a mortar; moisten them with orange-flower water, or the white of an egg, lest they turn to an oil; then take an equal quantity of fine powdered sugar, with 3 or 4 whites of eggs; beat all well together, and shape them on wafer paper with a spoon. Bake on tin plates in a gentle oven.

Gingerbread Nuts

Dissolve over the fire 1 lb. of treacle, 1/2 lb. of sugar, and 1/4 lb. of butter. When the butter is melted let it stand till nearly cold, then add 1 1/4 lb. of flour, 1/2 oz. of ginger, some carraways, and any other spice you please. Mix the ingredients well together, and bake them on tins in an oven of moderate heat.

A Lenten Dish: Furmity, Frumenty, Or Fromenty (Old Recipe And Excellent)

3 pints of prepared wheat boiled in 6 quarts of milk, together with 1 lb. of raisins and 1 lb. of currants, until the fruit is a little tender ; meanwhile beat up 5 eggs and make a stiff batter of flour and milk; pour this batter gradually into the saucepan and stir till it begins to thicken, then take off the fire and add a pinch of salt, half a nutmeg (grated), and sweeten to taste; pour into dishes, and eat cold. N.B. - Do not stone the raisins. To prepare the wheat, take a pint of wheat, thoroughly cleaned, soak it all night in water, then put it in a large basin filled with cold water; tie a cloth over; put it in a pot of boiling water up to the rim of the basin, and let it boil many hours, till the wheat swells and forms a white pudding in the basin.

Oatmeal Flummery (Very Old Recipe)

Put oatmeal (as much as you want) into a broad deep pan, cover it with water, stir it together and let it stand twelve hours; then pour off that water clear, and put on a good deal of fresh; shift it again in twelve hours, and so on in twelve more. Then pour off that water clear, and strain the oatmeal through a coarse hair sieve, pour it into a saucepan, keeping it stirring all the time with a stick till it boils and becomes very thick. Then pour it into dishes. When cold, turn it into plates, and eat it with what you please, either wine and sugar, or milk. It eats very well with cyder and sugar. You may observe to put a great deal of water to the oatmeal, and when you pour off the last water, put on just enough fresh to strain the oatmeal well. Some let it stand forty-eight hours, some three days, shifting the water every twelve hours; but that is as you like it for sweetness or tartness. Groats once cut do better than oatmeal. Mind to stir it together when you put in fresh water.

Plumb Pottage (Old Recipe)

Take a leg of beef and a neck of mutton; put it into a gallon of water; let it boyle till all the goodness is out. Then take it off the fire and strain it, and when 'tis cold take off all the fat. The next day grate the crumb of a sixpenny loaf and let it steep in a little of your liquor. Set your liquor on the fire and put in 2 nutmegs cut into quarters, with a pretty deal of whole mace, 3 or 4 cloves, and a little cinnamon. Put in 2 lbs. of currants picked and washed, 2 lbs. of raisins of the sun, 2 lbs. of prunes, and 1/2 lb. of dates stoned. Put in the bread with your fruit, and when they are well boyld together take it off the fire. Sweeten to your taste and put in it a bottle of claret, a pint of sack or vinegar. Garnish with grated bread crumbs browned, and a heap of plumped raisins here and there.*

How To Make A Tansie (Old Recipe)

Break 18 eggs and put away the white; put to them 1 quart of cream, 1 pint of the juice of spinage, 1 spoonfull of the juice of tansie, the crumbs of a penny loaf; mix it together, and put a piece of butter in your skillet, put your tansie into it, keep stirring it over the fire till it is as thick as hasty pudding, then put a piece of butter in a frying-pan, and put in your tansie with a spoon, spread it abroad handsome, and turn it with a pye-plate once or twice, frying him crimpt, but not burn him; let it be an inch thick. If the colour be not to your mind, heate a fire-shovel, hold it over it, and make it what colour you will, and serve it to the table with sweet oranges and sugar.

How To Make A Custard (Old Recipe)

Boil 1 quart of cream or milk, with a stick of cinnamon, a large mace, and a quartered nutmeg; when half cold, mix with it the yolks of 8 eggs and 4 whites beaten well, some sack, sugar, and orange-flower water. Set it on the fire, and stir it till a white froth rises; skim that off, then strain it, and fill your custard cups, and let them just boil up in the oven, or if you boil the eggs in the cream all together, then you may put it in your custard cups overnight, and they will be fit for use.

Good Fritters (Old Recipe)

Mix 1/2 pint of good cream very thick with flour, beat 6 eggs, leaving out 4 whites; add 6 spoonfuls of sack, and strain them into the cream; put in a little grated nutmeg, ginger, cinnamon, and salt; then put in another 1/2 pint of cream, and beat the batter near an hour; pare and slice your apples thin; dip every piece in the batter, and throw them into a pan with boiling lard.

Pancakes (Old Recipe)

Take 1 pint of thick cream, 6 spoonfuls of sack, and 1/2 pint of fine flour, 6 eggs (but only 3 whites), 1 grated nutmeg, 1/4 lb. melted butter, a very little salt, and some sugar; fry them thin in a dry pan.