VintageRecipes.net
English Housewifry
Author
Elizabeth Moxon
Published
1764
Recipes
Beverages
- To make Acid for Punch
- To make Cowslip Syrrup
- To make Syrrup of Mulberries
- To make Syrrup of Violets
Beverages: Alcoholic Beverages
- Cowslip Wine another Way
- Ginger Wine
- Green Gooseberry Wine
- How to make an Ale Posset
- Lemon Brandy
- Strong Mead another Way
- To make Apricock Wine
- To make bad Ale into good strong Beer
- To make Balm Wine
- To make Birch Wine
- To make Birch Wine another Way
- To make Black Cherry Brandy
- To make Blackberry Wine
- To make Cherry Wine
- To make Cherry Wine another Way
- To make Cordial Water of Cowslips
- To make Cowslip Wine
- To make Cowslip Wine
- To make Cyder
- To make Elder Wine
- To make Elder-Flower Wine
- To make Gooseberry Wine another Way
- To make Gooseberry Wine another Way
- To make Gooseberry Wine another Way
- To make Gooseberry Wine of Ripe Gooseberries
- To make Lemon Brandy
- To make Mead another Way
- To make Milk Punch
- To make Milk Punch Another Way
- To make Mulberry Wine
- To make Orange Ale
- To make Orange Brandy
- To make Orange Shrub
- To make Orange Wine
- To make Orange Wine another Way
- To make Punch Another Way
- To make Punch another Way
- To make Raisin Wine
- To make Rasberry Brandy
- To make Ratifee another Way
- To make Ratifie Brandy
- To make Red Curran Wine
- To make Red Curran Wine another Way
- To make Strong Mead
- To make White Curran Wine
Breads
Cheese
Desserts
- Burnt Cream
- Ginger-Bread in little Tins
- Good Paste for Tarts
- Light Paste for a Dish Pie
- Short Paste for Tarts
- Tansey another Way
- To fry Cream to eat hot
- To make a boil'd Tansey
- To make a Dish of Mull'd Milk
- To make a Ginger Bread-Cake
- To make a Lemon Posset
- To make a Light Paste for a Venison Pasty, or other Pie
- To make a Paste for a Standing Pie
- To make a Posset with Almonds
- To make a Sack Posset
- To make a Shell Paste
- To make a Tansey another Way
- To make Almond Flummery
- To make Almond Hedge-Hogs
- To make Almond Puffs
- To make Apple Cream
- To make Apple Dumplings
- To make Apple Fritters
- To make Black Caps
- To make Calf's Foot Flummery
- To make Calf's Foot Jelly
- To make Chocolate Cream
- To make clear Cakes of Gooseberries
- To make Cream Curds
- To make Cream of any preserved Fruit
- To make Fruit Fritters
- To make Ginger-bread another Way
- To make Gooseberry Cream
- To make green Paste of Pippens
- To make Herb Dumplings
- To make Leatch
- To make Marrow Tarts
- To make Oatmeal Fritters
- To make Orange Cream
- To make Orange Tarts
- To make Paste for Tarts
- To make Plain Fruit Dumplings
- To make Plumb Porridge
- To make Quince Cream
- To make Rasberry Cream
- To make red Ginger Bread
- To make red Paste of Pippens
- To make Rice or Almond Cream
- To make Sack Posset another Way
- To make Strawberry and Rasberry Fool
- To make Sweet-Meat Tarts
- To make Tansey another Way
- To make Transparent Tarts
- To make Whiggs
- To make whipt Sillabubs
- To make white Ginger Bread
- To make white Lemon Cream
- To make white Lemon Cream another Way
- To make white Paste of Pippens
- To make yellow Lemon Cream
- To stew Apples
- White Pott another Way
- York Ginger-Bread another Way
Desserts: Cakes
- Almond Cheesecakes another Way
- Cheese Cakes without Currans
- Little Plumb Cakes
- Rich White Plumb-Cake
- To make a Bisket Cake
- To make a Carraway Cake
- To make a fine Cake
- To make a Great Cake
- To make a Plumb Cake
- To make a Seed Cake
- To make Almond Cheesecakes another Way
- To make an Angelica Cake
- To make an ordinary Plumb Cake
- To make Breakfast Cakes
- To make Cheese Cakes
- To make common Curd Cheese Cakes
- To make Lemon Cheese Cakes
- To make Orange Cakes
- To make Plumb-Cakes another way
- To make Portugal Cakes
- To make Queen Cakes
- To make Shrewsberry Cakes
Desserts: Candy
- Barberry Cakes
- Barberry Drops
- To candy Angelica
- To candy Ginger
- To make Barley-Sugar
- To make Cupid Hedge-Hogs
- To make Lemon Drops
- To make Orange Chips another Way
Desserts: Cookies & Squares
- Almond Biskets
- Apricock Jumballs
- Bath Cakes
- To make Cakes to keep all the Year
- To make Cracknels
- To make Goofer Wafers
- To make Jumballs another Way
- To make Jumballs another Way
- To make King Cakes
- To make little Almond Cakes
- To make Maccaroons
- To make Ratifie Drops
Desserts: Pies
- Minc'd Pies another way
- To make a Calf's Foot Pie
- To make a Coddlin Pie
- To make a Minc'd Pie of Calf's Feet
- To make an Orange Pie
- To make Egg Pies
- To make Minc'd Pies another Way
Desserts: Puddings
- Almond Pudding
- Almond Pudding Another Way
- Apple Pudding
- Calf's-Foot Pudding
- Carrot Pudding
- Carrot Pudding another Way
- Ground Rice Pudding
- Hunting Pudding
- Hunting Pudding another Way
- Lemon Pudding another Way
- Marrow Pudding
- Orange Pudding
- Orange Pudding Another Way
- Orange Pudding Another Way
- Orange Pudding another Way
- Orange Pudding another Way
- Potato Pudding
- Potatoe Pudding another Way
- Sagoo Pudding
- To make a Bread Pudding
- To make a common Quaking Pudding
- To make a Curd Pudding
- To make a Custard Pudding
- To make a Gooseberry Pudding
- To make a Liver Pudding
- To make a Quaking Pudding
- To make a Quaking Pudding another Way
- To make Almond Custards
- To make an Herb Pudding
- To make an Oatmeal Pudding
- To make Apricock Custard
- To make Apricock Pudding
- To make new College Puddings
- To make Pearl Barley Pudding
- To make Sagoo Custards
- To make Scotch Custard, to eat hot for Supper
- To make White Puddings in Skins
Eggs
- To make a brown Fricassy of Eggs
- To make a white Fricassy of Eggs
- To stew Eggs in Gravy
- To stew Spinage with Poached Eggs
Fruit
Herbs & Spices
Meat
- Boiled Pigeons with Fricassy Sauce
- Fine Brown Jelly
- How to boil a Turkey
- How to Jug a Hare
- How to jugg Pigeons
- How to make a Hare-Pie
- How to make pulled Rabbets
- How to pot Venison
- How to roast a Turkey
- How to stew a Hare
- Larks done in Jelly
- Mirranaded Pigeons
- Potted Turkey
- Soloman Gundy another Way
- To boil Ducks with Onion Sauce
- To broil Pigeons whole
- To dress Rabbets to look like Moor-Game
- To force a Fowl
- To make a brown fricassy of Rabbets
- To make a Fricassy of Tripes
- To make a Fricassy of Veal-Sweet-Breads
- To make a Hare-Pie Another Way
- To make a Palpatoon of Pigeons
- To make a rich Turkey Pie
- To make a Turkey A-la-Daube
- To make a white Fricassy of Tripes, to eat like Chickens
- To make a Woodcock Pie
- To make artificial Venison of Mutton
- To make Pullony Sausages
- To pickle Pigeons
- To pot all Sorts of Wild-Fowl
- To pot Partridges
- To pot Partridges another Way
- To Pot Pigeons
- To roast a Hanch of Venison
- To roast a Hare with a pudding in the belly
- To roast a Woodcock
- To stew Ducks either wild or tame
- To stew Pigeons
- White fricassy of Rabbets
Meat: Beef
- Beef-Steaks Another Way
- How to Collar a Piece of Beef to eat Cold
- How to fry Calf's Feet in Butter
- How to pot Beef
- How to salt Tongues
- Ragoo of a Calf's Head
- To Collar a Calf's Head to eat cold
- To Collar a Calf's Head to eat hot
- To dress Ox Lips
- To fricassy Calf's Feet white
- To fry Beef-Steaks
- To fry Calf's Feet in Eggs
- To hash a Calf's Head white
- To make a Calf's Head Hash
- To make a Calf's Head Pie
- To make a Calf's Head Pie another Way
- To make a Neat's Tongue Pie
- To make Beef-Rolls
- To make Brain-cakes
- To make Dutch-Beef
- To make Hotch-Potch
- To make Minc'd Collops
- To make Olives of Beef
- To pot Tongues
- To Ragoo a Rump of Beef
- To roast a Beast Kidney
- To roast a Calf's Head to eat like Pig
- To roast Tongues
- To stew a Brisket of Beef
- To stew a Rump of Beef
- To stew Pallets
Meat: Chicken
- Chickens Surprise
- Hot Chicken Pie
- How to make a brown fricassy of Chickens
- To boil Chickens
- To do Chickens, or any Fowl's Feet
- To make a savoury Chicken Pie
- To make a sweet Chicken Pie
- To make a white fricassy of Chickens
Meat: Dressing, Stuffing
Meat: Lamb & Mutton
- Brown Fricassy of Lamb
- Chine of Mutton roasted, with stew'd Sellery
- Forc'd Leg of Mutton
- Fricassy of Lamb white
- Leg of Lamb boil'd with Chickens round it
- Mutton-Chops
- Sheep's Rumps with Rice
- Sheep's Tongues broil'd
- Shoulder of Mutton forc'd
- To boil a Leg of Lamb, with the Loyn fry'd about it
- To broil Sheep or Hog's Tongues
- To Carbonade a Breast of Mutton
- To Collar a Breast of Mutton
- To Collar a Breast of Mutton Another Way
- To fry Mutton Steaks
- To make artificial Venison of Mutton
- To make French Cutlets of Mutton
- To salt a Leg of Mutton to eat like Ham
- To stew a Fillet of Mutton
Meat: Pork
- How to Collar Pig
- How to salt Ham
- To broil Sheep or Hog's Tongues
- To make a Fricassy of Pig's Ears
- To make a Ham Pie
- To make Pig eat like Lamb in Winter
- To make Pig Royal
- To Pickle Pork
- To roll a Pig's Head to eat like Brawn
Meat: Veal
- Granade
- Herico of a Breast of Veal, French Way
- How to brown Ragoo a Breast of Veal
- How to make Savoury Pattees
- Stew'd Breast of Veal
- To make a savoury Dish of Veal
- To make a sweet Veal Pie
- To make Scotch Collops
- To make Scotch Oysters
- To make sweet Pattees
- To make Veal Cutlets
- To make white Scotch Collops
- To make white Scotch Collops another Way
- To roast Veal a savoury Way
- To roll a Breast of Veal
- To roll a Breast of Veal to eat cold
- To stew a Fillet of Veal
- Veal Couley
- Veal Cutlets Another Way
- Veal Cutlets Another Way
Pancakes & Waffles
Preserves & Pickles
- Curran Jelly
- Syrrup of Poppies
- To keep Asparagus or Green Pease a Year
- To make Jam of Bullies
- To make Jam of Cherries
- To make Jam of Damsins
- To make Jelly of Currans
- To make Mango of Cucumbers or Small Melons
- To make Marmalade of Apricocks
- To make Marmalade of Quinces white
- To make Orange Marmalade
- To make Pickle for your Cucumbers
- To make Syrrup of Gilliflowers
- To pickle Cockles
- To pickle Colliflower another Way
- To pickle Colliflower white
- To pickle Cucumbers sliced
- To pickle Elder Buds
- To pickle Garkins
- To pickle Gilliflowers
- To pickle large Buttons
- To pickle large Cucumbers
- To pickle Mushrooms
- To pickle Mushrooms another Way
- To pickle Mushrooms another Way
- To pickle Nasturtium Buds
- To pickle Onions
- To pickle Purslain
- To pickle Walnuts black
- To pickle Walnuts green
- To pickle Walnuts white
- To preserve Wine-Sours
Preserves & Pickles: Canned & Preserved Fruit
- How to keep Damsins for Tarts
- To bottle Berries Another Way
- To bottle Damsins
- To bottle Gooseberries
- To candy Oranges whole another Way
- To dry Apricocks
- To dry Apricocks like Prunellos
- To dry Cherries another Way
- To dry Pears
- To dry Pears or Pippens without Sugar
- To keep Barberries for Tarts all the Year
- To keep Damsins another Way
- To make Barberries instead of preserving
- To make Bullies Cheese
- To make Mango of Codlins
- To make Quiddeny of Red Curranberries
- To make Quinces White Another Way
- To pickle Barberries
- To pickle Curranberries
- To preserve Apricocks
- To preserve Apricocks another Way
- To preserve Apricocks green
- To preserve Barberries for Tarts
- To preserve Cherries
- To preserve Cherries for drying
- To preserve Currans in bunches
- To preserve Damsins
- To preserve Fruit green
- To preserve Fruit green all the Year
- To preserve Gooseberries
- To preserve Grapes another Way
- To preserve great white Plumbs
- To preserve Mulberries whole
- To preserve Orange Chips to put in glasses
- To preserve Oranges or Lemons
- To preserve Oranges Whole
- To preserve Quinces another Way
- To preserve Quinces whole or in quarters
- To preserve Red Gooseberries
- To preserve red or white Currans whole
- To stew Apples another Way
Rice, Cereals, Grains
Sauces & Spreads
- Fine Catchup
- Gooseberry Vinegar Another Way
- How to make another Sauce for a Turkey
- How to make Sauce for a boiled Salmon or Turbot
- Sauce for a Neck of Veal
- Sauce for a Pike
- Sauce for boiled Rabbets
- To make Almond Butter
- To make Almond Butter another Way
- To make another Sauce for a Green-Goose
- To make Catchup
- To make Gooseberry Vinegar
- To make Gooseberry Vinegar another Way
- To make Poverade
- To make Sauce for a Green-Goose
- To make Sauce for Fish or Flesh
- To make Sauce for Haddock or Cod, either broiled or boiled
- To make Sauce for Salmon or Turbot
- To make Sauce for tame Ducks
- To make Vinegar another Way
- Walnut Catchup
Seafood
- How to order Sturgeon
- How to roast a Pike with a Pudding in the Belly
- Lobster a'l'Italienne
- Mock Turtle
- Oysters in Scallop Shells
- Salmon en Maigre
- To boil Herrings
- To butter Crab and Lobster
- To Collar Eels
- To Collar Salmon
- To dress a Cod's Head
- To dress Cod's Zoons
- To fry Herrings
- To fry Oysters
- To fry Trout, or any other Sort of Fish
- To keep Herrings all the Year
- To lard Oysters
- To make a Herring-Pie of White Salt Herrings
- To make a Mellon
- To make a Turbot-Head Pie
- To make an Amblet of Cockles
- To make an Eel Pie
- To make an Oyster Pie
- To make artificial Sturgeon another Way
- To make Oyster Loaves
- To make Pike eat like Sturgeon
- To make Solomon Gundy to eat in Lent
- To pickle Herrings
- To pickle Muscles
- To pickle Oysters
- To pickle Potatoe Crabs
- To pickle Shrimps
- To Pickle Smelts
- To pitch-cock Eels
- To pot Chare
- To pot Salmon to keep half a Year
- To Pot Smelts
- To roast a Lobster
- To stew a Pike
- To stew Carp or Tench
- To stew Eels
- To stew Oysters
Soup
- Common Pease Soop in Winter
- Craw-Fish Soop
- To make Cucumber Soop
- To make Green Pease Soop
- To make Hare Soop
- To make Onion Soop
- To make Pease Soop in Lent
- To make Scotch Soop
- To make Soop without Water
- To make Stock for Hartshorn Jelly
- To make Vermicelly Soop
- Very good White or Almond Soop
Vegetables
- How to fry Mushrooms
- How to keep Kidney Beans all Winter
- To boil Brocoli
- To boil Cabbage Sprouts
- To boil Savoy Sprouts
- To dry Artichoke Bottoms
- To fricassy Artichokes
- To fry Artichoke Bottoms
- To fry Cucumbers for Mutton Sauce
- To fry Parsnips Another Way
- To fry Parsnips to look like Trout
- To make a Colliflower Pudding
- To make Mushroom Powder
- To make Spinage Toasts
- To pickle Red Cabbage
- To pot Mushrooms
- To stew Cucumbers
- To stew Mushrooms
- To stew Spinage with Poached Eggs
Miscellaneous Recipes
Non-Food Recipes
This cookbook can be downloaded in full from Project Gutenberg.
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