Anne Hawtrey's recipe book
Details
Type of record: Archive
Title: Anne Hawtrey's recipe book
Classmark: MS 2280
Creator(s): Hawtrey, Anne (1669-1727)
Date(s): 1689 - c.1750
Size and medium: 1 volume
Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/741531
Collection group(s): Cookery Collection
Description
Anne Hawtrey's recipe book. A cookery and medical recipe book from the end of the 17th and beginning of the 18th centuries.
Recipes include: "to make a Sack Posset"; "stew tripe"; "to make an oatmeal puding"; "to make Almon Custerds"; "to make Minced pyes... take two pounds of befe..."; "to make nettle Cheese thin"; "to make runnett [rennett]"; "buttered rabits or chicklings"; "to make A thick Cheese"; "to make Creme Caudle"; "To make Wiggs"; "to make plum Suger Cakes"; "to Make Cowslip wine"; "to make Lemon wine"; "almond butter of rice... Sett a quart of thick Cream one the fire..."; "to cure the bite of a mad dog"; "to lay to the feet to draw from the head in fevours"; "A very good thing to due the face with after the small pox"; "Dr Lowers preparation of Steel"; "for the jandus [Jaundice]"; "simpathitot powder"; "Sr John Hollands Hunny drink for a Consumption"; "Dr lowers recipe for ye Giddiness in the head"; "Salve to draw out thornes"; "Dr Bates his red powder... take dragons, tormentels..."; "to Cure a speck in ye eye" etc.
Biography or history
Anne Hawtrey, daughter of Ralph Hawtrey, of Eastcote House, Ruislip, Middlesex, was born in 1669. She married Sir Charles Blois of Grundisburgh Hall and Cockfield Hall, Yoxford, Suffolk, on 18 April 1694. Anne and Charles had two sons and a daughter. Anne died in 1727 and is buried at St. Mary's Church, Grundisburgh.
Access and usage
Access
Access to this material is unrestricted.