Subject
Formulas, recipes, etc. -- Early works to 1800 Books
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A Book of Simples
"A Book of Simples" by Henry William Lewer is a historical manuscript likely compiled during the late 19th century. This work serves as a collection of herbal remedies and domestic recipes, reflecting the traditional knowledge of herbalists and housewives from an earlier era. The content focuses on the use of simple, natural ingredients for medicinal and culinary purposes, showcasing the methods by which household management and care were executed in times when professional medical assistance was less accessible. The opening of the manuscript presents an introduction outlining its origins and the context in which it was created. Lewer discusses the importance of the lady of the house as a keeper of herbal wisdom and a dispenser of health through simples—a term for simple herbal remedies. The commentary paints a vivid picture of rural England during the 18th century, emphasizing the self-sufficiency of manor households. It touches upon the significance of herb gardens and the use of natural remedies for various ailments, setting up the recipes that follow, which include instructions for everything from cakes and wines to pectorals and medicinal concoctions. This opening solidifies the manuscript's aim of reviving the practicality and charm of traditional herbal knowledge.
A. (Ambrose) Cooper
The Complete Distiller Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...
"The Complete Distiller" by A. Cooper is a comprehensive guide on the art and science of distillation, likely written in the mid-18th century. This instructional text covers various distillation processes, from brewing to producing spirits and extracting flavor through fermentation. The book is designed for both professional distillers and private families interested in creating their own spirits and essential oils. The opening of this treatise establishes the author's intent to compile a thorough system of distillation based on extensive research and practical experience. A. Cooper outlines the fundamental principles and equipment necessary for distillation, mentioning the importance of understanding fermentation and various methods for extracting spirits from different raw materials like malt, raisins, and herbs. He emphasizes the potential for improving distillation techniques, aiming to help readers achieve higher quality spirits at home. The detailed instructions set the groundwork for a pragmatic exploration of distillation, destined to benefit both novices and seasoned practitioners in the craft.
Anonymous
A queens delight : $b or, The art of preserving, conserving and candying. As also, a right knowledge of making perfumes, and distilling the most excellent waters.
"A Queen's Delight: or, The Art of Preserving, Conserving and Candying" is a collection of historical recipes and techniques for food preservation, likely written in the late 17th century. This guide presents a plethora of methods for preserving fruits, making candies, and distilling various sweet waters and perfumes. The text serves as a comprehensive resource for anyone interested in the culinary arts of preserving and flavoring foods, showcasing the practices of the era. At the start of the book, readers are introduced to various recipes that illustrate methods for preserving fruits such as plums, grapes, and quinces, alongside instructions for making syrups, conserves, and candies. The detailed directions guide the reader on how to prepare and cook each fruit, emphasizing the importance of measuring sugar and maintaining the right cooking temperatures. There are also mentions of making perfumes and sweet waters, hinting at a broader interest in culinary delights beyond simple preservation. The opening sets the stage for a work rich in historical gastronomy, aimed at those looking to explore or revive these traditional practices.
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