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- Published on: 2012-05-16
- Released on: 2012-05-16
- Format: Kindle eBook
Most helpful customer reviews
8 of 8 people found the following review helpful.
Of historical interest and practical use
By Noore
The full title of this book is: "The Queene-like Closet or Rich Cabinet: stored with all manner of Rare Receipts for Preserving, Candying, and Cookery- Very Pleasant and Beneficial to all Ingenious Persons of the Female Sex by Hannah Wolley. The Second Edition. London. Printed for Richard Lowndes at the White Lion in Duck-Lane, neare West-Smithfield, 1672."
Of note, Lowndes is elsewhere spelled "Lownes," and he was evidently a bookseller; and, at the end of this book Hannah Wolley is "Hanna Woolley alias Chaloner."
The book begins: "To the Truly Vertuous and My Much Honoured Friend Mrs. Grace Buzby, Daughter to the late Sr. Henry Cary, Knight Banneret; and wife to Mr. Robert Buzby, Gentleman and Wollen Dreper of LONDON. Madam, Your Kind and Good Acceptance of my Endeavours in Work for You....To all Ladies and Gentlewomen, and to all other of the Female Sex who do delight in, or be desirous of good Accomplishments....I shall not give an Apish Example every Day or Week to follow ridiculous and foolish Fancies....but some of you, being so perfect in your practices, and I very desirous still to serve you, do now present you with this, Queen-like Closet: I do assure you it is worthy of the Title it bears, for the very precious things you will find in it...........Ladies, I do here present you (yet) that which sure will well content. A Queen-like Closet rich and brave (Such) not many Ladies have: Or Cabinet, in which doth Set Jems richer than in Karkanet: (They) only Eies and Fancies please, These keep your Bodies in good ease; They please the Taste, also the Eye; Would I might be a stander by; Yet rather I would wish to eat, Since 'bout them I my Brains do beat: And 'tis but reason you may say, If that I come within your way; I sit here sad while you are merry, Eating Dainties, drinking Perry; But I'm content you should so feed, so I may have to serve my deed..."
The author then continues: "These Things are sold by Richard Lowndes Bookseller, at the White-Lion in Duck-Lane near West-Smithfield:
A Cordial Powder, ....Dr. Lockyer's Universal Pill,... Mr. Edmund Buckworth's Famous Lozenges, .... The Famous Spirit of Salt of the World..."
Kindle for PC shows there to be 2419 pages, with no active table of contents (but it is possible to just bookmark pages to use instead). There are no illustrations that have been preserved in this format, just the following: "[illustration]," although there would have been fewer than a half a dozen illustrations in total. The book itself has two parts. The first part is primarily recipes about alcohol and sweets. The second part of the book is primarily savories. Throughout both parts of the book are recipes for breads, and an occasional recipe for "Medicines." Toward the end of the book are suggestions for the proper comportment of kitchen and "table" servants. The end of this book gives seasonal menu suggestions, as well as menu suggestions for Feast Days, Fridays, dining with friends and family, etc., along with suggestions for each course. There is an alphabetical index at the end of the book, and all the recipes are numbered in order; the second part of the book begins the numbering from 1.
While this 340 year old book will probably not replace your favorite cookbook, many of the recipes can be interpreted for current use, it also gives a brief glimce into the past.
The following are some of the recipes that will be found within the book:
"1. To make Aqua Mirabilis a very delicate way...take three pints Sack, Three Pints White Wine, one quart of the Spirit of Wine, one quart the juice of...
2. To make Plague Water
4. To make Spirit of Mints. Take three Pints of the Best White Wine, three handfuls of right Spear-Mint picked clean from the stalks, let it steep in the wine one night covered, in the morning..."
5. To make a Cordial of Orange Water. Take one dozen and a half or the highest coloured and thick rin'd Oranges, slice them thin, and put them into two Pints of Malago Sack, and one Pint of the very best Brandy, of Cinnamon, Nutmeg, Ginger, Cloves, Mace, of each one quarter of an Ounce bruised of Spear-mint and Balm...
7. To make Limon Water
9. To make Rosemary Water
12. The Cordial Cherry Water
13. A most excellent Water for the Stone, or for the Wind-Cholick
15. Walnut Water, or the Water of Life
33. To make the best Bisket Cakes. Take four new laid eggs, leave out two of the Whites, beat them very well, then put in two spoonfuls of Rose-water, and beat them very well together, then put on a pound of doubled refin'd Sugar beaten and searced, and beat them together one hour, then put to them one pound of Fine Flower, and still beat them together a good while; then...
34. Perfumed Roses
37. To make clouted cream. Take Milk that was milked in the morning, and scald at noon...
39. To make Portugal eggs
40. Candy Flowers the best way
41. To Pickel Cucumbers
42. To make Sugar Cakes
43. To make very fine Cream
43. To make Syrup of Turneps for Consumption
47. To make cakes of Quinces
48. To make Marmalade of Apricocks
49. To make Limon Cakes
52. To preserve Rapberries
54. To make Sillibus
55. To make Rasin Wine or Stepony
57. To make Cabbage Cream
58. To make a Trifle. Take Sweet Cream, season it with Rose-water and Sugar, and a little whole Mace, let boil a while, then take it off, and let it cool, and when it is lukewarm put it into such little Dishes or Bowls as you mean to serve it in; Then put in a little Runnet, and stir together; when you serve it strew on some French Comfits.
60. To pickle Purslan to keep all year
61. To stretch Sheeps Guts
62.To make Cream of Pastes and Jellies
63. To make Medicine for the Chine-Cough
65. To make a very rare Ale
70. To make Cakes without fruit
73. The best way to preserve Gooseberries green and white
75. To make Orange Pudding
77. To make a Cake with Almonds
78. To male Sillibub
80. To make a Limon Cream. Take a quart of Cream, keep it stirring on the fire until it be blood warm, then take the Meat of three Limons Sweetened well with Sugar, and a little Orange Flower Water, sweeten then so well that they may not turn the Cream, then stir them into the Cream, on the Fire with some yolks of Eggs, and serve cold; Limon Posset thickened with yolk of Eggs makes a Fine Cawdle for a sick body.
82. To make Shrewbury cakes
86. To make the best Orange Marmalade
88. To make Conserve of Red Roses
92. To make Almond Ginger Bread
94. To preserve Oranges and Limons that they shall have a Rock Candy on them
96. To make Artificial Walnuts
97. To make Short Cakes
101. To preserve Grapes
102. To make Collops of Bacon in Sweet-meats
103. To make Violet Cakes
111. To make perfumed Lozenges
115. To take away the Signs of the Small Pox
121. To make a good Jelly
124. To make a Marchpane
126. To preserve Peaches
134. To conserve Violets
136. To dry Pears withour Sugar
137. To make Rasberry Wine
140. To make Court Perfumes
141. A Syrup for a Cold
156. A pretty Sweet-meat with Roses and Almonds
162. To make a Custard for a Consumption
182. To make Bean Bread
187. To make Almond Milk
199. To perfume Gloves
206. To make Italian Bisket
207. To make Hippocras
208. To make Tuff-Taffity Cream
209. Caraway Cake
213. To make Cakes of Pistachoes
217. To make a rough Marmalade of Cherries
219. To make white Trecher-Plates which may be eaten
221. To make Banbury Cakes
222. To make Cambridge Almond Butter
224. To preserve Figs and dry them
225. To pickle Mushrooms
229> An excellent way to make Syrup of Roses or any Flower
231. To candy Flowers
234. To make French Bisket
235. To make Ginger-bread
237. To make Puff-Paste
253. To make Limonado
263. To keep Artichokes
265. To make Irish Aquavitae
277. To make good Dumplings
283. To make Calves Foot Pudding
286. To make Cream of Artichoke Bottoms
286. To pickle French Beans
290. To make the best sort of Mustard"
The Second Part is:
"Fish, Flesh and Pastry...All kinds of Sauces & Pickles....
1. To make Cider Vineger and to colour it
5. To make Barley Cream
6. To make Cheese-cakes
14. To boil Pigeons
15. To make an Apple Tansie
18. To make a Chicken-Pie
21. To make a Pasty of a Breast of Veal
23. To biol a Capon with Qysters
27. To rost a Pork without the skin
31. To butter Lobsters, Crabs or Crafish
32. To make a good Cheese
33. To boil a Rump of Beef
34. To make Fritters of Liver or of any other Meat
37. To bake Venison or Mutton to keep six or eight months
40. To rost Eels with Bacon
42. To make a Pie with Parsneps and Oisters very good
47. To make a Tart of Spinage
49. To make very Fine Rolls for Noble Tables
52. To stew fish in the Oven
53. To bake Collops of Bacon and Eggs
54. To make Furmity. Take some new Milk or Cream, and boil it with whole Spice, then put in your Wheat or Pearl Barley, boil very tender in several Waters, when it hath boiled a while, thicken it with the yolks of Eggs well beaten, and sweeten it with Sugar, then serve it in with Fine Sugar on the Brims of the Dish.
56. To make Barley broth with Meat
59. To make Hasty Pudding
61. To make Spanish Pap
63. To make French Pottage
64. To make Cabbage Pottage
65. To make a Sallad of Cold meat
66. To dry a Goose....hang it up in a Chimney as you do Bacon...
67. To dress Sheeps Tongue with Oysters
71. To make an Artichoke Pie
75. To make Carp Pie
77. To make a Fricasie of Veal, Chicken, or Rabbits, or of anything else
84. To rost a Shoulder of Veal or of Mutton in Blood
87. To make a Steak-Pie with Pudding in it
89. To make Loaves to Butter
91. To make Rice Cream
94. To make Misers for Children to eat in Afternoons in Summer....Take half a Pint of good small Beer, two spoonfuls of Sack....
95. To fry Toast
97. To make Fritters
110. To make Egg-Pies
111. To make hashed Meat
114. To make Eel-Pie
119. To boil fresh Salmon
122. To make Olive Pie
123. To make a Ball to take Stains out of Linnen, which many times happens by Cooking or Preserving
124. To make a fine Pommander
126. To make a French Broth called Kink
129. To make an Herb Pie
130. To rost Lobsters
131. To make a Pumpion Pie
133. To pickel Sprats like Anchovies
142. To make a Sorrel Sallad
143. To make a good Cold Sallads of several things....Take either ColeFlowers, or Carrots, or Parsnips, or Turneps after they are well boiled, and Serve them with Oil, Vinegar and Pepper; also the Roots of red Beets boiled tender are very good in the same manner.
145. To make a Sauce for a Leg of Veal rosted
149. To boil a Capon on the French Fashion
152. To rost a Leg of Mutton on the French Fashion
154. To boil Pigeons with Rice
157. To boil Chickens or Pigeons with Gooseberries or Grapes
160. A Friday Pie without Fish or Flesh
161. To make Umble Pie
162. To bake Chicken with Grapes
166. To bake a Swan
167. To bake a Turkey or Capon
174. To make a Fricasie of Eggs
175. To make Cambridge Pudding
177. To make Liver Pudding
179. To make Rice Pudding in Skins
181. To make Sussex Pudding
182. To make French Puffs
183. To make Apple Puffs
185. To make Italian Pudding
190. To boil Chickens with Lettuce the very best way
210. To stew Trouts
213. To make a grand Sallad
218. To rost a Capon with Oysters and Chestnuts
220. To make boiled Sallads
227. To stew Artichokes
229. To make a Sallad with fresh Salmon
234. To rost Larks with Bacon
239. To make good pancakes
241. To make a fine Paste....It is also a very fine Dumplin...
245. To make a pie of Shrimps, or of Prawns
246. To make a pie of Larks, or of Sparrows
247. To make Lettuce Pie
249. To make Potato Pie
252. To make an Almons Tart
254. To make a Red Deer Pie
255. To make a pie of a Leg of Pork
261. To make a Haggus Pudding
263. To make a pudding of Wine
264. To make a Posset pie with Apples
273. To make a Bacon Froize
274. To make Fryed Nuts
275. To make a Sussex pancake
276. To make a Venison Pasty
280. To poach Eggs the best way
281. A good Sallad in winter
285. To make Vin de Molosso, or Treacle Wine
286. For a Consumption, an excellent Medicine
287. A Suitable dish for Lent"
Toward the end of the book (p. 2419) are menu suggestions for various occasions, courses, and for various seasons. In this section of the book one will find:
" A Bill of Service for Extraordinary Feasts in Summer,. ....A Bill of Fare for Winter Season, .....A Bill of Fare for Lesser Feasts, .....A Bill of Fare for Fish Days and Fasting Days, .......A Bill of Fare without Feasting ..as are used in Great and Noble Houses for their own Family, and for Familiar Friends, .....A Bill of Fare for Gentlemens Houses of Lesser Quality..."
This menu suggestion part of the book is followed by advice "...for those who have a Desire to serve in Noble or Great Houses....for the Cook....for the Maid under the Cook.....the Butler.....the Carver....to all other who commonly attend such Tables..."
The book ends with an alphabetical index that gives the recipe number for each entry.
0 of 0 people found the following review helpful.
Interesting from a historical perspective
By Lumi
This book lists numerous descriptions for how to make dishes for a noble house hundreds of years ago. It's interesting from that perspective, and was doubtless top quality for its time, but there are very few recipes a modern cook could use. Half the ingredients are totally unrecognizable.
0 of 0 people found the following review helpful.
An interesting look into the past
By Amanda
This was a very interesting read. I enjoyed having a glimpse into the kitchens of the past. I found the remedies for colds and the plague especially interesting.
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