By Elisabeth Chaghafi
The following list shows all recipes in Lady Grisell Baillie’s hand as well as recipes in various hands that are attributed to persons in Lady Grisell’s circle. The latter recipes are in brackets. Some other notes of interest are also given.
– An Emulsion
– a cooling broth to sweeten the blood (176)
– Lime water (176)
– preserved oranges whole (177)
– Parched Almonds (178)
– Angelica (178)
– A Seck Possit to eat
– Cristall Jelly (179)
– Pickell limon skins (179)
– Ane eating posset (180)
– A bag pudin (180)
– An almond Possit (180)
– To Pickle any kind of floors (180)
– Picked Purpie(?) Pat: Steell (181)
– Whin buds pickled (181)
– Aple bisket (181)
– Rosted hair (181)
– Rice pudin (181)
– To feed fools (182)
– To kill Pigeons (182)
– Pickel Cabach (182)
– To pickle franch beans (182)
– Pickle walnuts (182)
– Turnips pickled (183)
– To coller a breast of Pork (183)
– olives of beaf veall &ct (183)
– Mutton staks or collips (183)
– To make fricassies (184)
– horss radish mustart (184)
– for Burning Docter Troter (184)
– Lime watter (185)
– A gentle purge (given to Lady Grisell’s daughters “Grisie and Rachy at 12 & 9 years”) (185)
– To hinder Miscaring (185)
– To stuf a leg or sholder of muton or veal (186)
– To make Ink Porterfild (amount of “lofe suger” corrected in a later hand ) (186)
– To make waffers (186)
– To preserve limins whole (187)
– A Pudin Mrs Edgs (added later, with a different squib, in Lady Grisell’s hand) (187)
– To Bottle Punsh Iune 15t 1706 (189)
– Limon Brandy Mr Cockburn (189)
– To take stains out of linin Mr Cockb (189)
– To wash laces white Lady Tiviot(?) (189)
– To make wafers (190)
– To sear a pigg wt the bone (192)
– to make sawcers (192)
– a roll of veall (192)
– ficadella (193)
– ficassy or any thing (193)
– to dress cold foull or veall or any flesh (193)
– To boyl Coliflows (193)
– to lard muton (194)
– Speck met knola (194)
– to boyl bife the Dutch way (194)
– Spinage . . . (194)
– To stove Turnips (194)
– note on the usefulness of grated dried lemon skin when fresh lemons are lacking (194)
– To boil all kind of kale (195)
– To rost a hair (195)
– To stew hair cold or wild foull (195)
– To make waffils (195)
– waffers (195)
– a backt pudin (196)
– Aple Kichels(?) or Frater (196)
– a Flam (196)
– Soup ane lait (197)
– good Grean soup (197)
– another broth (197)
– To mak Trips (197)
– to make surtchs(?) of heade nets or pork (198)
– Broyld nets feat (198)
– Polts(?) feat (198)
– boyled bife (198)
– To make yernin(?) (199)
– To make cruds (199)
– To mak cheese (199)
– A Rise pudine (this recipe seems to have been added after the first recipe on the page) (201)
– the recipe title “Plumb pudine,” but the recipe hasn’t been copied in (201)
– for sour Ale (201)
– To make a pigion py in a dish (202)
– the annotation “A good” appended to the end of the first recipe on the page (207)
– To Rost a shoulder of Mutton in Blood (title is in Lady Grisell’s hand, not the recipe) (207)
– corrections to “A spineege tart” and “quaking puding sweet” (recipes in another hand) (208)
NOTE: The handwriting on pages 209-212 looks quite similar to Lady Grisell’s, but the slant is different, the uppercase letters are formed differently (especially the A), and the tails of the g’s curve differently. It is possible that Grisie and/or Rachy, Lady Grisell’s daughters, may be taking over at this point. This handwriting features quite a lot in second half of the book.
– Saucages (recipe title but not the recipe) (221)
– [A rump of Beef Ma Satterfield] (same handwriting as 209ff) (222)
– [Memorandum from Mary Mcintosh] (same handwriting as 209ff) (222)
– [From Lady Ann Murrays receipt book 1712] (228)
– “Putt lieves of the black berry bush into white wine to make exalent ramsh” (note) (261)
– [For the Scurvy from Mr Scott] (269)
– To make Chocolet right & thick (different from Lady Grisell’s hand elsewhere) (270)
– To Dress a Hair (also slightly different from Lady Grisell’s hand elsewhere) (270)
– [Recpts from Mrs Clevland] (270)
– [To make Orange Marmalet Lady Orkney] (285)
– [Dress Carps Mrs Brigs] (286)
– To make punce (as on page 270, likely added by Lady Grisell) (286)
– [To dry Figs The dutchess of Roxbrough] (288)
– a Chaston Py (as on page 270) (289)
– Eating Posset Lady Moriston (290)
– Sorrell sauce for Flounders the dutch way Coll Mathew Graham (290)
– to boyl fish Coll Graham (290)
– Pickle walnuts (291)
– Pickle Millons (291)
– Pickle Peaches (292)
– Pickle Cucombers L For (292)
– Puffs L For (292)
– Custards (293)
– To Draw Gravie Mrs Graham 1720 (293)
– a seed Cake (294)
– Limon Pudine (302)
– To Rost a hamb (303)
– a hind quarter of Mutton with Rice (303)
– To Dress Mutton Rumps (303)
– Chestnet soup (304)
– a Soup or bisk of Craw fish (304)
– fowls A laterttard (305)
– soup Mager (305)
– To make Culle for for sauces (306)
– Mutton of Bife ala Brise (306)
– Green Peas Soup (307)
– Asparagras Soup (308)
– Turnep Soup (308)
– ounion soup (309)
– Cabage soup (309)
– Coliflour oleue(?) opalmezane (309)
– sancte soup (400; this page follows page 309)
– veal soup (400)
– To Dress a Boars head (401)
– Turkie a la Dobe (401)
– Champignion Italien (402)
– La pied ale coachon (402)
– Une poulard aux petite oignion (402)
– Perdure(?) Espagnole (403)
– Friggise de Pouile(?) (403)
– soup for a Consumtion (404)
– Peas soup (404)
– a Fricassy of Chickens (405)
– Broath for a Cough Lord Sunderland (partly in Lady Grisell’s hand) (405)
– Stilton Chease I got from a darymaid their, 1717 (406)
– To make orange wine (407)
– [To make Orange wine without wine … from Mrs F…gne] (408)
– From Mrs. Toyne (recipe attribution but not the recipe) (408)
– [To make Earl of Marchmonts juniper watter] (dated ‘Mellerstain Apr 10th 1735’) (408)
– [To Make Ielly of Hartshorn La Irwine] (410)
– [… Raison Wine-keeps long & drinks well do: Arbuthnot] (possibly ‘Dr Arbuthnot’) (410)
– [The Tunbridge Seed Cakes Mrs Lewis] (411)
– [To make Pancakes By Ly Carlisle] (412)
– [To Pott Beeff Ly Carlisle] (412)
– [To make Potato Puding do Cheney] (413)
– [Sweet Pancakes Mrs Perris] (name in hand that dated Earl of Marchmonts watter) (414)
– [A Good Seed Cake] (same hand added ‘Naples Augt 14th 1732’ and ‘a hoop’) (414)
– [Eating Poset Mrs Menzies] (attribution added in a different hand from recipe) (415)
– [To mannate Fish Ld Baitman] (attribution added in a different hand from recipe) (417)
– [To make Punch, The Dutchess of Norfolk] (417)
– [Plumb Pudding Ly Irwin] (418)
– [To make the Best Soup on Earth from Earl Hadinton] (name in a different hand) (418)
– [The Cake from Lady Alice Hume] (419)
– [Hartshorn flummery Mrs duncomb] (419)
– [Receipt for Clearing wine, as it was done at Lord Marchmonts Celler’s at Cambray] (420)
– [a soup Mrs Duncomb] (422)
– [Cream Tosts Mrs Duncomb] (422)
– [To make Syrup of violets by the Dutch: of Ro:] (429)
– [To make green Ointment given by my Lady Montrose for the gravell…and palsies] (436)
– [A dyet drink by the dutchess of Gordo] (439)
– [A receipt of the Dutchess of Gordon for a dropsie] (445)
– [A receipt for a very ill cold, gott from Mr ffrancis Montgomeries Lady] (449)
– […green Salve for Wounds & all boillings it is allso good for the cruells Mrs Menzies] (450)
NOTE: The ‘batman’ doodle appears on page 451.
– [A receipt which the countes of Haddington gott from Mrs Fraill for the collick] (453)
– [A diet drink given by my Lady Balhaven to my Lady Hellen Anstruther…] (457)
– [To preserve and__Oranges Whole Mrs Menzies] (name in a different hand) (467)
– Plumb Pudine Lady Mountjoy (473)
– [52 pound of Chocolat…Mrs Louisa Cagnong Naples 1732] (hand of page 414) (476)
– [A Custard Lady Frances Ereskin Spa 1731] (same handwriting as the Chocolat) (476)
– [An Excelent dram from Mr William Hall] (same handwriting as the Chocolat) (477)
– [Aple tart Mrs Edge] (same handwriting as the Chocolat) (477)
– [How to make orange wine Ms Crokes] (478)
– [Frontignac, with Elder-flowers Mr Harte] (478)
– [Mrs Gilberts sillibubs] (479)
– […Bacon Hams sent by My Lady from London Ian: the 23d 1745…Doctor Warde] (480)
– [How to lay cloths in the buck(?) the best way Mrs Menzies] (493)
– [Raspberrie jam Mrs Johnston] (493)
– [To make little cakes Ld Bateman] (500)
– [To Pickle Oysters from Ann Capels 1743] (502)
– [To make tea cream from Miss Mitchel] (504)
– [Baked custards. Barnet] (504)
– [Mrs Blencowe’s Receipt for Bottleing Goosberries] (504)
– [Recet for the same & damsons or white Plums sent from London by Lady Murray] (505)
– [To Keep Arms or any Iorn from Rust from Coll Stewarts Lady] (506)