Mary Archer Recipe Book

Mary Archer Recipe Book







Paid Cornelia 15 dollars - for missionary cause - $1.25 cts for Dulcimer, 20 dollars on the 12th of Feb - 1852

[signature] Archer

[signature] Archer


[signature] Archer

[signature] Mary S. Archer

[signature] Mary S. Archer

For Making Soap.

Take five lbs of hard soap. Cut it up & pour upon it two quarts of strong [lye] - put in this one fourth of an ounce of wash soda. Stir them well & place them on the fire until the soap dissolves. Pour this in the jar that you intend keeping it in. Add to this a half pint of [spirit] of Turpentine & one gill of [spirit] of Hartshorn. Stir it well & cover tightly - it is ready for use.

To Wash

To every four gallons of cold water, put one pint of this soap (It requires a little more for hard water). It is a floating soap - put the soap in a towel & then wash it through the towel in the water. Then take the cleanest of the clothes & put them in the tub. let them soak about half an hour - then rinse them well in a bath of clean cold


water to remove the loose dirt. Have ready your boiling water. Put into this water a half pint of the soap. Lay your clothes a quarter of an hour in this water. Then rinse in two clean waters if required or finish with your blueing water & your clothes are ready for the starch. When you have put your clothes in the boiling, then add a little more of the soap to the first water & put in as many more clothes as the water will cover & let them soak so that by the time you get through, your next tub full is ready. Go one with the same process as with the first. To wash coloured clothes that fade let them remain half an hour & then rinse in the usual way. Avoid the hot water.

To wash your flannels let them soak a half hour & then rinse in the hot water with the soap. Do not put them in the cold water to rinse & do not rinse the soap out. They will never shrink or get hard; always let the soap remain in the flannel.

Flemington Gingerbread

Stir together till quite light a quarter of a pound of fresh butter & a quarter of a pound of brown sugar. Then mix in half a pint of West Indian molasses. Sift rather less than a pint & a half of flour. Beat four eggs till very light & stir them gradually into the mixture alternately with the sifted flour. Add a heaping table spoonful of ginger and a teaspoonful of powdered cinnamon. Stir all well. Dissolve a level teaspoonful of soda or pearl ash in as much warm water as will melt it. Then stir it in


at the last. Put the mixture into a buttered tin pan; set it immediately into the oven, which must be brisk but not too hot, and bake it well. When you think it done, probe it to the bottom with a knife or a broom twig stuck down into the centre. Do not take the cake from the oven unless the knife comes out clean & dry; it requires long baking.

And it is first rate as I can testimony - C.A.S.

Indian Meal Pudding

Cut up a quarter of a pound of butter in a pint of molasses, and melt them together. Boil a quart of milk and while boiling it pour it slowly over a pint of sifted meal, and then stir in the molasses and butter. Cover it and let it steep for an hour. Then uncover it and let it cool. Beat six eggs and stir them gradually in it, then add a teaspoon of mixed ground cinnamon and nutmeg and the grated peel of a lemon. Stir the whole very hard. Put it in a buttered dish and bake it for two hours - Eat it with sauce.

Cream Tart


Make a paste of equal quantities of flour & of butter adding to it a large tablespoonful of sifted sugar and setting it with a well beaten egg. Put a quarter of a pound into the flour, then divide the rest of the butter into six parts, and roll it into the pans in six turns. Have ready the grated rind and juice of one large lemon or orange mixed with 1/4 pound of sugar, or season with vanilla or bitter almonds broken up and boiled in a [...] little milk. Mix the flavoring with a pint of cream and the well beaten whites of three eggs. Have small deep pans lined with the [paste?] cut square. Fill with the cream [end of recipe illegible]


Tomato Ketchup

Take a bushel of ripe tomatoes and boil them until very soft. Don't put any water. Squeeze them through a fine wire seive. Then add a half a gallon of vinegar, one pint and a half of salt, two ounces of cloves, a quarter of a pound of alspice, three ounces of Cayanne pepper, three tablespoons of black pepper, five heads of garlic skinned and separated. Mix together and boil about three hours or until reduced to about one half, then bottle it without straining.


A pound and a half of loaf sugar, the same of flour, a half a pound of butter, a teaspoon full of pounded cinnamon and a table spoon of Rose Water -

How to Destroy Flies

Pour a little simple oxymel (an article sold by druggists) into a common tumbler glass, and place in the glass a piece of cap paper made into the shape of the upper part of a funnel with a hole at the bottom to admit the flies. Attracted by the smell, they readily enter the trap in swarms, and by the thousands soon collected prove that they have lost the wit or the disposition to return. -----

Lemon Whey

Pour into boiling milk as much lemon juice as will make a small quantity quite clear; dilute with hot water to an agreeable smart acid, and put in a bit or two of sugar. This is less heating than if made of wine and if only to excite perspiration, answers as well.

Yeast for Home Made Bread.

Boil one pound of good flour, quarter of a lb of brown sugar,


and half an ounce of salt in two gallons of water, for an hour. When nearly cold, bottle & cork it closely. It will be fit for use in 24 hours & one pint will make 18 lbs of bread.

[Coloring for Jellies]

To colour jelly, boil fifteen grains of cochineal in the finest powder, with a drachma & a half of cream of tartar in half a pint of water, very slowly, half an hour. Add in boiling a bit of alum the size of a pea.

Russian Cream

A pint of cream, the juice of a lemon, & sugar to sweeten to your taste, beaten to a strong froth, and flavored with vanilla or cordial. For the meringues, beat the whites of six eggs for twenty minutes; add to them six tablespoonsful of sifted sugar. Bake the cakes, or rather dry them, about three hours in a very cool oven. The manner of serving must be familiar to any one accustomed [to] the dish.

Yellow Pickle
Virginia Pickles

Yellow Pickle

Cut white head cabbage in four parts and lay them one night in strong [salt] and water. Scald them three successive days in salt and water adding [more] salt each day. Cover the bottom and sides of your kettle with the outside green leaves of the cabbage. Put in the cabbage, then cover them with vinegar, then cover all with cabbage leaves. Boil them until you can put a straw in the stalk of the cabbage. Drain the vinegar and put them in a jar. Have ready Turmeric, mustard and celery seed, spice, cloves, pepper and mace. Put them in the top after well mixing them. Fill the jar with cold vinegar. Onion cut fine should be put with the seasoning. This pickle is ready for use immediately tho age improves it.


Oil Mangoes.

Take fresh green melons and put them in cold water for one night. Cut out a small piece and clean all of the inside out of the melon & wash it well. Lay them one night in strong salt and water. Scald them three successive days in strong salt and water adding more salt each day and then scald them three successive days in vinegar. Wash them in cold water and wipe them dry. Take Horse radish scraped fine, ginger (powdered), mustard seed, celery seed, spice, mace, cloves, salt, turmeric and onions cut fine - Mix them well with the best sweet oil. Stuff the melons with the mixture, then sow [sic] on the piece first cut out. Put your melons in a jar and fill it with cold cider vinegar. They are better if kept for a year.

Good Coffee

Procure the best coffee - wash it clean. Roast it the color of golden brown, but not a deeper shade by any means. Then take the white of three eggs to each pound of coffee - mix carefully with the coffee while warm and immediately transfer to earthen vessels, tying them over with bladders to make them air-tight. Take from these vessels sufficient coffee for one making only at a time, grind it, place it in a fine muslin bag, suspend it about midway the pot. Turn in the boiling water and put on the cover to prevent escape of steam. By this mode the coffee will be very strong but it is best to reduce it by the addition of boiling hot milk.

(Sugar won't hurt after being put into cups)


Charleston Pudding

Take four cups flour, three cups of sugar, one cup of butter, six eggs, two teaspoons of cream of tartar and one of soda and a wine glass of brandy. beat the eggs very light then add the butter, then the flour and put the cream of tartar and soda in just before baking.

Tea Cake

One cup of butter, two of sugar, three of flour, and four eggs, two tea spoons of cream of Tartar and one of soda, and any seasoning you like.

[Removing Black Spots from Plate]

To remove black spots from Plate, Boil the articles in three pints of water with an ounce of calcined hartshorn. Dry by the fire, and polish with soft linen rags which have been boiled in the same liquid & afterwards dried, using purified whitnening as the plate powder.

[Removing Iron Stains from Marble]

To take iron stains out of marble, mix equal quantities of fresh spirits of vitriol & lemon juice in a bottle. Shake it well, wet the spots, & in a few minutes rub with soft linen till they disappear.

[Removing Dirt from Oil Paintings]

To remove dirt from oil paintings, sponge with warm water, then cover with spirits of wine, renewed for ten minutes, and washing off with water, but without rubbing. Repeat the process until the whole is removed.


Force Meats

Take six ounces of bread crumbs, two ounces of [lean?] ham, two ounces of butter, six ounces of finely shred beef, and a little thyme, parsely [sic] and mace, a dessert spoonful of salt, a pinch of cayanne pepper, and the yolks of three eggs, mix well and add three teaspoons full of milk - and twelve drops of essence of lemon or a teaspoonfull. Mix again and form into balls which are to be fried in lard or to be used for stuffing.

Custard Sauce for Pudding

Boil very gently together a half a pint of new milk (or milk and cream mixed), two thin strips of lemon peel, a lot of cinnamon, half an inch of vanilla bean, and two ounces of loaf sugar, until the milk is strongly flavored, then strain, and pour it by slow degrees to the well beaten yolks of three eggs smoothly mixed with a half a teaspoonfull of flour, a gram or two of salt, and a table spoonfull of new milk and stir quickly as the milk is added. Put the same into the stew pan again and stir quick until it thickens or looks creamy. It must not be placed upon the fire when this is done but held over it.


German Sugar Cakes

Mix well with the fingers six ounces of butter with a pound of flour [making?] quite into crumbs, add a little salt, a pound of sifted sugar, a tablespoon full of powdered cinnamon, one of mixed spices, well beaten, the grated rinds of three lemons. Make these ingredients into a paste with the yolks of five eggs and four tablespoons of wine (or one or two more if necessary) (half of cream and half of wine is used also) Roll the mixture into balls and flatten them to about three quarters of an inch thick and bake them for about twenty minutes in a moderate oven not forgetting to turn them. Dress them with blanched almonds.

Aunt Mary's Pudding

Of raisins, stoned, curants [sic] nicely [...] finely minced, bread grated, apples minced, and brown sugar, take a quarter of a pound of each, four well beaten eggs, a teaspoon full of ginger, half a one of salt, half of nutmeg grated and one glass of brandy. Mix the ingredients well and bake it in a cloth for two hours - serve with sauce of melted butter, wine, and sugar.

Bread Pudding

Put a pint of bread crumbs into a sauce pan with as much milk as will cover them, the peel of a lemon, a little grated nutmeg, and a small piece of cinnamon, boil about ten minutes, sweeten with leaf sugar powdered. Take out the cinnamon, put in four eggs, beat all well together and bake in a pan half an hour - [or/and?] [...] rather more than an hour. Eaten with sauce of [...].


Lemon Pudding

Beat half a lb of Butter to a cream with half a lb of powdered sugar. Then add to it eight eggs well beaten with the juice & peel of 2 large lemons. Stir well together. Line a dish with good puff paste - fill it with the [medley?] & bake in a moderate oven.

Boiled Icing for Cake

One & a half lb of best loaf sugar boiled in a pint of water until it ropes. Beat the whites of seven eggs to a stiff froth. Put the syrup into a boil & stir it until it is milk warm. Then put in the eggs & heat it one hour.

Lemon Cheese Cakes

Take the peel of two lemons - large, boil them very tender, then pound them well in a morter with a quarter of a lb of sugar, the yolks of six eggs & a half lb of Butter well beaten. Mix well together. Fill up pans but half full.

Green Tomato Pickles

One peck of green tomatoes, cut into thin slices. Sprinkle them with salt for one day. 12 onions cut in the same way. One bottle of mustard, a quarter of a pound of mustard seed, Alspice, cloves, ground pepper, ground ginger, each one ounce.

Mix the spices together and put in a kettle a layer of tomatoes and a layer of spices alternately. Cover them with vinegar, and let them simmer until the tomatoes look quite clear, then they are fit for use.

For chapped hands

2 oz. of sweet oil of almonds,
1/2 oz. spermaceti,
1 dram of white wax

Melt this slowly, then remove from stove, add one ounce of glycerine, and stir until cold. Add any perfume preferred. Put in wide neck bottles.


Lemon Cream Cake

6 eggs beaten well, the grated rind and juice of 3 lemons, 8 table spoons full of sugar, 4 table spoons full of corn starch, and a piece of butter (washed) walnut size. Mix corn starch & butter together. Beat eggs & sugar together. Add the lemon juice and grated rind, next the butter & corn starch. Set the pan on the fire, stirring it briskly to prevent burning. Let it cook until thick as thick starch or jelly. Take it from the fire, stir until cold and then spread between cakes that have been split.

Vanilla Cream Cake

2 eggs, 4 spoons full of sugar, 2 of corn starch, butter the size of a walnut, 1 pint of milk put on to boil. Mix as for lemon cream, then add the mixture to the boiling milk. Let it thicken like thick starch. Remove from the fire; stir until cold and very smooth, then flavor with vanilla or medeira [sic] wine. Spread quite thick between split cakes.

Mince Pies

6 soda crackers rolled fine, 2 eggs well beaten. Mix half the cracker and eggs.

2 cups raisins choped [sic] & seeded
2 cups of syrup
1 cup of whiskey
1 cup of vinegar
1 1/3 cup of butter
2 cups of water
salt, black pepper, mace, cinammon, nutmeg, spice, cloves, cinnamon each one teaspoon full; mix as follows

1/2 the cracker to the eggs
Next the raisins
Next syrup
Next remainder of cracker
Then melted butter
Whiskey, vinegar, water, and last mix of spices.

Bake at once in two crusts.


Ice Cream

2 qts of milk
4 eggs, 6 tablespoons full of arrow root. One lb of sugar

Boil the milk, add the arrow root. Let it thicken very thick. Beat eggs and sugar together very light, then pour the hot arrow root into the eggs, stirring very hard to prevent the eggs cooking in spots. When cold flavor and freeze.

Chocolate Cake

Two cups of powdered sugar, one cup of Butter, mixed with the sugar til it is a perfect cream. Add the yolks of five eggs, and the whites of three, beaten to a stiff froth. One cup of milk, one half teaspoonful of soda, and one teaspoonfull of cream of Tartar, three and a half cups of sifted flour. Bake in [thin?] pans used for baking pies.

Chocolate filling for the Cake

1/2 cup of milk, 2 squares of Baker's chocolate, 1 cup of sugar. Boil until smooth, then add one egg. Flavor with vanilla.

Pickles Sweet

To 2 gallons of vinegar, 1/2 lb of ginger, 1 lb of mustard seed, 1 lb of mustard, 4 ounces of cloves, 2 ounces of Allspice, 2 ounces of of mace, 1 ounce of Cayenne pepper, 3 ounces of tumeric, a pod of garlic, and some celery seed.

Good Fruit Cake

4 cups of Flour, 2 of sugar, 1 of Butter, 4 eggs, 1/2 pound of raisins or currants mixed, 1/2 pound of citron, one cup of milk, a small teaspoonful of soda.



These are made of any sort of fruit stewed in its own juice. A pint of this fruit is mixed [notation underneath unclear] with 1/2 pint of butter and same of sugar, stirred to a light cream, then mixed with 3 well beaten eggs, and the fruit stirred in alternately with the butter and sugar. Have ready baked shapes of puff paste and filled with the mixture. The fruit may be apples, peaches, plums, black berries, or cranberries, which last requires a little more sugar.

Omlette Souffle

Take six eggs, beat separate, add to the yolks three large table spoons full of corn starch or arrow root, season with orange water. Beat til very smooth and thick. Beat the whites very light, then add the yolk to the whites gently. Have ready a nice pan, well buttered. Place the dish with the mixture in it in to a hot oven. Watch it. When it has well risen and seems light take it out of the oven for a moment, run a knife around it, and sift some white sugar over it and sett [sic] it back into the oven again and when raised to its utmost, take it out, and serve hot with a spoon.

Lady Cake

This cake must be flavored with bitter almonds, for without them sweet almonds have little or no taste, and are useless in Lady Cake. Blanch three ounces of shelled bitter almonds, then lay them in a bowl of cold water. Afterwards wipe them dry and pound in a marble mortar (or grate them), adding as you proceed some rose water to prevent them turning dark. Almonds are better when blanched the day before. Mix well three quarters of a pound of fresh butter into a pound of powdered sugar until very creamy and light. Then gradualy [sic] stir in the almonds. Take the whites only of seventeen eggs, beat them to a stiff froth til they stand alone, [then] stir the eggs into the pan of butter and sugar alternately with three quarters of a pound of sifted flour. Stir the whole very hard, put it into a buttered pan and [bake] it with a moderate but steady heat. When it has been in baking about two hours probe it with a narrow knife - if done take it out; let it cool and ice it.

(Very good)


Receipt for Sausage

For 10 lbs of meat
2 oz of salt
¼ oz of saltpetre1
½ oz of Blk pepper
½ oz of Red pepper
1 ½ oz of sage -

Mix all well together, then put in bags and smoke. [When?] you smoke your meat for four days.

Italian Cream

Soak ⅓ of a box of gelatine for half hour in a quart of cold milk. Put on to boil one quart of milk; when boiled stir in the yolks of 8 eggs, well beaten. Sweeten to your taste, then add the milk and gelatine. When it begins to thicken take it off the fire. Put it in to the dish in which the whites of the eggs have been beaten to a stiff froth. Mix all well together. Flavor with vanilla or Lemon as you like, then pour into molds.


[Penmanship Practice by Mary Archer's Son Thomas]

Thos. B. Archer

Sept. 19th

Strawberry Beds

Apply about once a week for three vines, commencing when the green leaves begin to start, and making the last application just before the plants are in full bloom, the following preparation:

Of nitro of Potash, of Glauber salt, and Sal Soda each one pound, of nitrate of Ammonia a quarter of a lb, dissolving in 30 Gal. of rain or river water, one third applied at a time, and when the weather is dry apply clear soft water between the vine of using the preparation. Water in the evening. Keep the beds clear of weeds.

Put ashes & lime with Manure and salt around Peach & plum trees to kill worms.


Whooping Cough

4 oz flax seed, 3 oz of honey, 1 oz of liquorice, 4 oz Lemons. Boil them together in a half gal of water. Strain well. Bottle tightly & keep in a cool place.

Dose a table spoonful six times a day to be given always after the cough ceases.

This remedy is said to cure whooping cough in three days.

Receipt for diseased beast

Diachylon two ounces, Castile soap one ounce and a quarter, Painters white lead one ounce and a half. Cut the soap up in fine shavings. Put the Diachylon in a plate with two teaspoons full of water; put it on embers. Stir and mix well, then add the soap. Stir and melt it well. Last add the white lead, mix it well

[crossed-out]and when nearly cold spread it on a piece of soft kid.

Mrs. Rillo

Receipt for diseased beast

Diachylon1 two ounces, Castile soap2 one ounce and a quarter, Painters white lead one ounce and a half. Cut the soap up in fine shavings. Put the Diachylon in a plate with two teaspoons full of water; put it on embers. Stir and mix well, then add the soap. Stir and melt it well. Last add the white lead, mix it well and when nearly cold spread it on a piece of soft kid.

Mrs. Rillo

Valuable receipt for fleas

Keep dogs, cats, and hogs. For getting rid of them catch them and place them between the nails of the thumbs and press downward.


Cure for Cancer

An ounce of nitro-muriatic acid to six grains of chloruret of gold. Rub it on the cancer.

Cure for Rheumatism

2 oz of Camphor
½ oz " Hartshorn
1 Gill spirits Turpentine
1 pint of sweet oil
½ pint " Alcohol

To drive a dog or cat from the house!!!

Place the end of your shoe to the end of the dog; give a sudden push then look and see if he is [there?]

Valuable Receipt

How to make preserves or any thing else. Make these in the best way you can of anything suitable you can get & put in the safest place you know.

Tooth Ache

Take a new twine string, tie three knots in it. Go to a persimmon tree & walk backwards [there wise?] to it, tying the string around the highest branch you can reach [two words crossed out] & if it don't cure the toothache then I'm no doctress!

A still tongue makes a wise head.

Keep thy tongue from evil & thy lips from speaking guile.

Do all things diligently & well.

Cure for chill

Wear red pepper in yr shoes & tie it on yr wrist. (E. Addison [Barrott?])

Vinegar is an antidote to poison - drink it in quantities.

Toothache - pull it
Headache - do -
B___ " - rub it
Jaw " - Hold it

S. M. A. rty


Cold Berry Pudding

One quart each of whortleberries, raspberries & blackberries - one pint of currants - stew all together and make them quite sweet. Cut in thin pieces a brick loaf, spread them with butter and cover the bottom of the pudding dish with slices of bread - then add a layer of the stewed fruit, then bread and fruit alternately till the dish is filled - let it stand till it is cold - serve with cream. This makes a very large dish - half the quantity is right for a common sized family. Have the fruit thickly [covering?] the bread in the top of the dish.


Troy Pudding

One cup of chopped raisins, one cup of molasses, one cup of milk, one cup of chopped suet or a small thin of butter, 3 and a half cups of flour, 1 teaspoon of soda. Stir it all together - put it in a pudding cloth and steam it 3 hours, or into a pudding boiler which is better than a cloth. Serve with sweet sauce.

Rice Pudding

One cup of rice softened in a quart of milk. Beat up 5 eggs with a cup of sugar and add to the rice. Flavor it with vanilla, peach, nutmeg, or lemon. Add a little salt. Bake one hour.


State Archives of Florida: Collection N2017-59, Box 01, Folder 2


Notebook belonging to Mary Simpson Brown Archer containing handwritten recipes for desserts, pickles, medicinal remedies and other preparations. Both Mary and her son Thomas practiced writing their signatures in the book. The book appears to have been created over a period of time; the inside front cover mentions a financial transaction on February 12, 1852, while a page in the middle of the book bearing several instances of Thomas Archer's signature includes the date September 19, 1868.