A turnip a day keeps the doctor away

An unseasonably soggy August day seemed a good opportunity to share Elizabeth Slany’s recipe for a ‘Syrup of Turnips for a cold’.

We have written about Elizabeth’s recipes before; her recipe book (catalogued as D/DR Z1) is one of the most substantial recipe books in our collection, and includes recipes for food and drink and medicines for both people and animals, dating from the early-mid 1700s. This recipe comes from the earlier part of the book, which we believe is in Elizabeth’s own writing.To make Syrup of Turnips for a cold

Take a peck of turnips pare them & slice them then take these following herbs of each one handfull maidenhair, scabious, agrimony betony rosemary harts tongue liver wort hore hound colts foots unset hyssop 2 ounces of liquorice scrape it & slide it thin the same quantity of elicampane one ounce of Annisseeds bruised then put half your slic’t turnip into a pot then lay yr herbs & other things upon them then lay on the rest of your turnips & past it up with dough & bake it with brown bread & when you have taken it out of the oven the oven [sic] and let it cool then mash your turnips & herbs together then strain them through a canvas cloth & make thereof Syrup with half sugar candy you must put 2 pound of sugar to one pound of juice take it at night going to bed or in the night upon a liquorice stick & keep yourself warm after it

Or, to restate it in a way that is perhaps easier for our modern eyes to read:

  1. Peel and slice a peck (2 gallons) of turnips
  2. Collect a handful each of the following herbs:
    1. Maidenhair (maidenhair fern, which was still in use in cough syrups into the nineteenth century)
    2. Scabious (a plant of the honeysuckle family of flowering plants, traditionally used as a folk medicine to treat scabies)
    3. Agrimony (a plant which grows slender cones of small yellow flowers with a long history of medicinal use for treatment of a wide range of ailments)
    4. Betony (a plant with purple flowers used as another ‘cure-all’)
    5. Rosemary (this fragrant Mediterranean herb has traditionally been used to treat a variety of disorders)
    6. Hart’s-tongue – also known as hart’s-tongue fern, has been used both internally (e.g. for dysentery) and externally (e.g. for burns)
    7. Liverwort (a perennial herb with a long history of medicinal use, including for liver ailments, healing wounds, and bronchial conditions)
    8. Horehound (this herbaceous plant with white flowers has appeared in numerous books on herbal remedies over several centuries, and modern scientific studies have investigated its antimicrobial and anticancer properties)
    9. Coltsfoot (a member of the daisy family with yellow flowers and hoof-shaped leaves, coltsfoot has been used in herbal remedies for respiratory diseases for centuries, but today it is known to be potentially toxic)
    10. Hyssop (a plant widely used in herbal remedies, especially as an anti-septic and cough reliever)
  3. Scrape and thinly slice 2 ounces of liquorice – the root of Glycyrrhiza glabra, which has been used in herbal medicines for sore throats and related illnesses, as well as a range of other conditions
  4. Elizabeth’s instructions next call for 2 ounces of elicampane, another root. She doesn’t specify how it should be prepared, but it could either be turned into syrup or powdered (elicampane appears in The English Physician Enlarged, With Three Hundred and Sixty-Nine Medicines Made of English Herbs, by Nicholas Culpepper, Gentleman, Student in Physick and Astrology, 1770, which recommends that the roots of elicampane could be preserved with sugar into a syrup or conserve, or dried and powdered then mixed with sugar. Both were recommended for stomach complaints, and ‘to help the Cough, Shortness of Breath, and wheezing in the Lungs.’)
  5. Bruise one ounce of aniseeds (seeds of the anise plant, used in herbal medicines for a range of complaints including a runny nose and as an expectorant)
  6. Put half the sliced turnips in a pot, and cover them with the herbs and liquorice, then lay the rest of the turnips on top
  7. Cover the whole mixture with pastry dough
  8. Elizabeth’s next instruction is to bake the mixture ‘with brown bread’ – perhaps this means it should stay in the oven for the time it takes a loaf of brown bread to cook but if anyone has any other ideas of the meaning of this do leave a comment
  9. Remove from the oven – and presumably take off the pastry lid
  10. Mash the turnip and herb mixture, then strain it through a cloth
  11. To each 1lb of the resulting juice, add 2lb sugar to make a syrup
  12. Take the syrup before bed, or during the night, on a stick of liquorice and keep yourself warm after taking it

With a total of 13 ingredients added to the turnip and then plenty of sugar added at the end, this sounds like an elaborate cold remedy, and would presumably have been out of reach of most ordinary people. If you have other historical cold remedies do leave them in the comments below; hopefully we won’t need them as summer wears on but it might be best to be prepared.

Document of the Month, March 2016: Great Eastern Railway Staff Magazines

Our newest Archivist, Carol Walden, tells us about her choice for March’s Document of the Month.

The Great Eastern Railway (GER) staff magazines provide a wealth of material for a researcher (A10298). We hold an incomplete run of bound issues of the magazine that were issued monthly between 1911 and 1926. They were compiled in-house and the first edition says that it was ‘devoted to the interests of the many thousands of people directly concerned in the welfare of the GER’ and was only possible with the assurances of support from all grades of staff. The focus ‘was on the interests of all, from shareholder and director to the humblest person in their employ’ as well as for the public at home and overseas. The aim was ‘to knit the loose connecting strands of casual intercourse into a closer net of continuous communication; to strengthen the bond of friendship and promote a feeling of unity throughout the service’.

They cover the geographical area traversed by the company so not only encompass Essex, but also London, Suffolk and Norfolk locations. They include obituaries and notices of retirements and marriages of staff and ex-staff which can give the family historian extra information about their relatives. The ‘Woman’s Page’ affords an insight into expected female behaviours, fashion and diets. The magazines are packed with gardening and railway modelling tips; news from clubs and societies; book, magazine and play reviews; updates on new office machinery; educational articles which include places of interest in the GER area and information about the freight being transported; detailed descriptions of engines and rolling stock for the ‘inexpert’; photographs of male and female staff members; local, national and international news stories.

Fashion plates in a 'Woman's Page' of a GER magazine from early 1918

Fashion plates in a ‘Woman’s Page’ of the April 1916 GER magazine

 

Recipes from the Woman's Page in an early 1918 GER magazine

Recipes from the Woman’s Page in the April 1916 GER magazine

 

Another regular segment - From the Tea Room Windows

Another regular segment – From the Tea Room Windows, this one is from early 1918

During the First World War the content was expanded to incorporate regular features, such as ‘War and the Railway’, ‘Toll for the Brave’ which have a photograph and short biography of the fallen, ‘Roll of Honour’ a photographic record of staff members who had joined up and stories of local interest from those at home.

IMG_9275

Some of the members of GER staff serving with the forces who were included in the October 1918 magazine

The October 1918 issue, which is currently displayed in the Searchroom, includes a report of a ‘keenly fought’ sporting event organised by the GER Athletic Association between the Stratford and Temple Mills Chief Mechanical Engineer’s Departments at Romford.

IMG_9272

A women’s tug of war event, reported in the October 1918 edition

The Great Eastern Railway (GER) Society have an extensive collection of records which they are listing and can be accessed at ERO. They cover GER’s predecessors and successors as well as other lines within the GER geographical area and include plans, maps and drawings of tracks, buildings, rolling stock and vehicles; timetables; books and periodicals; staff rule and instruction books.

The Society holds a full set of the staff magazines and they have been scanned and copies are available to buy through their website where they also offer a paid search service for those who wish to see if the magazines hold references to family members (more information here – opens as a PDF).

Staff publications in general can be an invaluable resource to expand our understanding of individuals and working practices. At ERO we hold magazines that cover a variety of dates that include a number of railway companies as well as Harlow Development Corporation, Railtrack and Marconi Installation Design Office.

The October 1918 issue of the GER staff magazine will be on display in the ERO Searchroom throughout March 2016.

Bread, but not as we know it!

It has been quite a long time since we supplied you all with some intriguing, interesting and surprising recipes from our archive. So with it being “Bread Week” on the Great British Bake Off your humble correspondent scurried off into the repositories here at the ERO in search of bread recipes returning triumphantly with two corkers!

They are both found within the pages of the Lampet family recipe book. Though the volume is undated and the recipes are in a number of different hands, it is likely that they stem from the 1830s as one of the recipes is said to be copied from Lardner’s Cabinet Cyclopedia which was first published in 1830.

T/B 677/2 - This page, devoted to bread and flour, also has lists of measurements of flour for the purposes of poor relief.

T/B 677/2 – This page, devoted to bread and flour, also has lists of measurements of flour for the purposes of poor relief.

The first recipe as we teased on Twitter does indeed include a certain quantity of hydrochloric acid; no wonder you are instructed to knead the dough very quickly!  It is for an “unfermented bread” using only baking soda as a raising agent; it would be similar to a normal soda bread were it not for the acid. Does anyone out there know what the acid was intended to do in this bake?

T/B 677/2 -  Unfermented Bread Take of  –Flour 3lbs averdupois                 -Bi-Carbonate of Soda powdered 4 dram                 -Hydrochloric acid – 5 drams fluid                 -Water- about 26oz fluid                -Common Table Salt – 4 drams The ingredients should be mixed well together – The Soda & flour first which is best done by passing the former thro[ugh] a fine sieve – stirring it well into the flour with the hand. The salt should be next dissolved & added to the Hydro[chloric]-Acid – a wooden or glass rod being used to mix them. The whole should be then thrown together & kneaded as quick as possible – The Dough thus made should be baked in long Tins and is sufficient to make two loaves – about an hour & a half is required in baking them.

T/B 677/2 – Unfermented Bread

Take of –Flour 3lbs averdupois

                -Bi-Carbonate of Soda powdered 4 dram

                -Hydrochloric acid – 5 drams fluid

                -Water- about 26oz fluid

               -Common Table Salt – 4 drams

The ingredients should be mixed well together – The Soda & flour first which is best done by passing the former thro[ugh] a fine sieve – stirring it well into the flour with the hand. The salt should be next dissolved & added to the Hydro[chloric]-Acid – a wooden or glass rod being used to mix them. The whole should be then thrown together & kneaded as quick as possible – The Dough thus made should be baked in long Tins and is sufficient to make two loaves – about an hour & a half is required in baking them.

The second recipe is something a bit less unusual. It is titled as a “French Bread” but on closer inspection it appears to be a form of brioche using a carefully prepared starter dough. Note the curious use of the word sponge while referring to the mixture. I am also reliably informed that a “peck” is  two (dry) gallons.  This recipe originates from Lardner’s Cabinet Cyclopedia and appears to be in the same hand as many of the recipes attributed to one Miss Lampet, although it is difficult to ascertain exactly who that is. It also has very few exact measurements, so it reads a bit like one of Paul Hollywood’s technical challenges!

T/B 677/2 - One for all the francophiles out there

T/B 677/2 – French Bread

The very light spongy & superior article called French Bread is made in the following manner.

If a peck of the very finest quality of wheaten flour is to be made into French rolls – a small quantity of it is to be mixed with as much warm water as will convert it into dough. In the water a handful of salt should have been previously dissolved-

About a pint of distillen yeast or if this cannot be obtained ale Brewer’s yeast which has been washed with some cold water to remove the bitterness is to be well worked into the dough. This is to be set by in a warm place to ferment. Meanwhile all the rest of the flour is to be Mixed with as much warm milk as will form a sponge. Half pound of Butter melted at the lowest possible degree of heat is to be poured on along with six eggs; and the whole is to be hastily mixed up together along with the sponge provided that it is sufficiently fermented and is sufficiently swollen

After the mixture let the dough be left in a warm place and when it has risen sufficiently let it be divided shaped into rolls and baked in a moderately heated Oven. The oven should as in all other cases have been perfectly heated before the Bread is just in and the heat should be equal throughout however difficult this may be to effect this in some ill constructed ovens.

So there you go, if you do try out the first one, we accept no liability for any acid burns. Also this whole recipe book amongst some others is available to view on our catalogue Seax. So have a go at some of the recipes and let us know how you get on! Finally, apologies for any transcription errors.

Mrs Abigail Abdy her Booke

As The Great British Bake Off continues on BBC2, we bring you the second in our special series exploring some of the recipe books in our collections. 

Today we look at another of our very earliest recipe books, written by Abigail Abdy, beginning in 1665 (D/DU 161/623).

Title page of Abigail Abdy's book - reading 'Mrs Abigail Abdy her book May the 24th 1665'

Title page of Abigail Abdy’s book – reading ‘Mrs Abigail Abdy her book May the 24th 1665’

Abigail was born in 1644, the daughter of Sir Thomas Abdy of Felix Hall, Kelvedon, a lawyer and landowner. Sometime after 1670 she married Sir Mark Guyon, son of Sir Thomas Guyon, a rich clothier, becoming his second wife.

Much of the book is taken up with medical concoctions, for both humans and animals, such as ‘A very good Drink for ye Rickitts’, ‘A good Receipt for sore eyes, when one has the smallpox’, ‘To make the plague water’, ‘To make cordiall water, good against any infection, as the plague, small pox &c.’, and ‘A very good drinke for a Bullock’.

Given that the book was begun in 1665, during the Great Plague in London, it is not surprising that the recipes concentrate on warding off and treating infection.

 Alongside these mixtures are recipes much more recognisable to modern eyes, such as these for macaroons and sugar cake: 

Abigail Adby's recipe for macaroons

Abigail Adby’s recipe for macaroons

To make mackaromes

Take 2 pound of Veliney Almonds to a pound of double refined sugar, it must be beaten & searced [sifted] then take your almonds and lay them in water, overnight, & let them lye till the next morning, & then blaunch [blanch] them & put them into a mortar, & beat them & as you beat them, put some sugar amongst them, & onely wet your pestle with rose water to keepe them, from oyling, this must be beat but half as much as Marchpain then take the whites of 2 or 3 eggs and beat them till they froath, then put the Almonds into a dish upon a Chafinedish [chafing dish] of Coales & put in the froath of your eggs, & keepe it stirring or  else it will burne to the dish you must stirre it till it be through hott then lay it upon wafers the ovin must be something hotter than for marchpain.

 

Abigail Adby's recipe for sugar cake

Abigail Adby’s recipe for sugar cake – including the instruction to beat the mixture for an hour!

 To make sugar Cakes

Take a pound of flower, halfe of it [rice] flower a pound of sugar finely sifted, 8 or 9 eggs halfe the whites, but all the yolkes, beat the eggs very well with rose water, then put in ye [the] flower, by degrees then beat it a little, then put in the sugar too by degrees it must be beaten about an houre then your Ovin bring of a good heat, beat them up, putting in a few Coliander seeds, then your pans being well buttered, put them in the Oven, being well hett, set them & when they be rissen take them out, knocking them out, scraping the botomes of the pans, then if they be not baked enough put them in againe, & let them stand a little longer.

 

Abigail died in 1679, aged just 35. Joseph Bufton, the Coggeshall diarist, records that she was buried quickly, late in the evening by torches, without a sermon, suggesting that she had died of an infectious illness, possibly the plague. This was not, however, the end for Abigail’s book – find out more in our next post, coming soon!

If you’re visiting the Record Office soon, look out for our display of recipe books in Reception, or pop up to the Searchroom to order Abigail’s book (D/DU 161/623), or Miss A.D. Harrison’s article about it (D/DU 161/661).