The most of them I've found at Botanical.com

'A Relish for Roast Pork or Goose

• '2 OZ. of leaves of Green Sage

•  1 ounce of fresh lemon peel, pared thin,

• 1 ounce of salt

• 1 ounce minced shallot

• 1/2 drachm of Cayenne pepper

• 1 / 2 drachm of citric acid

Steep the mixture  for a fortnight in a pint of claret. Shake it well every day; let it stand a day to settle and decant the clear liquid. Bottle it and cork it close. Use a tablespoonful or more in 1/4 pint of gravy or melted butter.'

  A more modern Sage Sauce, excellent with Roast Pork is:
Sagina Sauce

• Take 6 large Sage leaves

• 2 onions

•  1 teaspoonful of flour

•  1 teaspoonful of vinegar

•  butter the size of a walnut

•  a dash of salt and  pepper

• 1/2 pint of good, brown gravy

 Scald the Sage leaves and chop them with the onions to a mincemeat. Put them in a stewpan with the butter, sprinkle in the flour, cover close and steam 10 minutes. Then add the vinegar, gravy and seasoning and simmer half an hour.

From Walsh's Manual of Domestic Economy, 1857:
'Sage Cheese
'Bruise the tops of young red Sage in a mortar with some leaves of spinach and squeeze the juice; mix it with the rennet in the milk, more or less, according to the preferred color and taste. When the curd is come, break it gently and put it in with the skimmer till it is pressed two inches above the vat. Press it 8 or 10 hours. Salt it and turn every day.'

A Sallet of Fennel
'Take young Fennel, about a span long in the spring, tye it up in bunches as you do Sparragrass; when your Skillet boyle, put in enough to make a dish; when it is boiled and drained, dish it up as you do Sparragrass, pour on butter and vinegar and send it up.' (From The Whole Body of Cookery Dissected, 1675, by William Tabisha.)

Fennel and Gooseberry Sauce
'Brown some butter in a saucepan with a pinch of flour, then put in a few cives shred small, add a little Irish broth to moisten it, season with salt and pepper; make these boil, then put in two or three sprigs of Fennel and some Gooseberries. Let all simmer together till the Gooseberries are soft and then put in some Cullis.' (From Receipt Book of Henry Howard, Cook to the Duke of Ormond, 1710.)

Dill and Collyflower Pickle
'Boil the Collyflowers till they fall inpieces; then with some of the stalk and worst of the flower boil it in a part of the liquer till pretty strong. Then being taken off strain it- and when settled, clean it from the bottom. Then with Dill, gross pepper, a pretty quantity of salt, when cold add as much vinegar as will make it sharp and pour all upon the Collyflower.' (From Acetaria, a book about Sallets, 1680, by John Evelyn.)

To Pickle Cucumbers in Dill
'Gather the tops of the ripest dill and cover the bottom of the vessel, and lay a layer of Cucumbers and another of Dill till you have filled the vessel within a handful of the top. Then take as much water as you think will fill the vessel and mix it with salt and a quarter of a pound of allom to a gallon of water and poure it on them and press them down with a stone on them and keep them covered close. For that use I think the water will be best boiled and cold, which will keep longer sweet, or if you like not this pickle, doe it with water, salt and white wine vinegar, or (if you please) pour the water and salt on them scalding hot which will make them ready to use the sooner.' (From Receipt Book of Joseph Cooper, Cook to Charles I, 1640.)

 Mint Vinegar

 Fill a jar or bottle with young mint leaves picked from the stalks. Cover with cold vinegar and cork or cover the bottle. Infuse for 14 days, then strain off the vinegar.

This vinegar is sometimes employed in making Mint Jelly.

Mint jelly

• Take 1 pint of water

•  1 1/4 OZ. Gelatine

•  the white and shell of an egg

•  1/2 gill of Mint Vinegar

•  1 dessertspoon of Tarragon Vinegar

•  a bunch of herbs

•  1 onion

•  1 carrot

•  a stick of celery

•  10 peppercorns

•  salt

•  1 lemon

Mint Punch

Pick a quart of fresh mint leaves, then wash and dry them by shaking them in a clean kitchen towel. Put them into a large jug and mash them with a wooden spoon till soft, when cover with freshly boiled water and infuse for ten minutes. Strain, cool, then set on ice till required. Add two cups of chilled grape juice and strained lemon juice to taste. Sweeten with castor sugar, stir till sugar is dissolved and then add a quart of ginger ale. Fill each tumbler to one-third with cracked ice and fill up with the punch.

  Nettle Pudding
To 1 gallon of young Nettle tops, thoroughly washed, add 2 good-sized leeks or onions, 2 heads of broccoli or small cabbage, or Brussels sprouts, and 1/4 lb. of rice.

Clean the vegetables well; chop the broccoli and leeks and mix with the Nettles. Place all together in a muslin bag, alternately with the rice, and tie tightly.

Boil in salted water, long enough to cook the vegetables, the time varying according to the tenderness or other vise of the greens. Serve with gravy or melted butter. These quantities are sufficient for six persons.

 An old recipe for Elder Wine 1
'To every quart of berries put 2 quarts of water; boil half an hour, run the liquor and break the fruit through a hair sieve; then to every quart of juice, put 3/4 of a pound of Lisbon sugar, coarse, but not the very coarsest. Boil the whole a quarter of an hour with some Jamaica peppers, ginger, and a few cloves. Pour it into a tub, and when of a proper warmth, into the barrel, with toast and yeast to work, which there is more difficulty to make it do than most other liquors. When it ceases to hiss, put a quart of brandy to eight gallons and stop up. Bottle in the spring, or at Christmas. The liquor must be in a warm place to make it work.

The following recipe for making Elder Wine 2 is given by Mrs. Hewlett in a work entitled Cottage Comforts:

'If two gallons of wine are to be made, get one gallon of Elderberries, and a quart of damsons, or sloes; boil them together in six quarts of water, for half an hour, breaking the fruit with a stick, flat at one end; run off the liquor, and squeeze the pulp through a sieve, or straining cloth; boil the liquor up again with six pounds of coarse sugar, two ounces of ginger, two ounces of bruised allspice, and one ounce of

hops; (the spice had better be loosely tied in a bit of muslin); let this boil above half an hour; then pour it off, when quite cool, stir in a teacup of yeast, and cover it up to work. After two days, skim off the yeast, and put the wine into the barrel, and when it ceases to hiss, which will be in about a fortnight, paste a stiff brown paper over the bung-hole. After this, it will be fit for use in about 8 weeks, but will keep 8 years, if required. The bag of spice may be dropped in at the bung-hole, having a string fastened outside, which shall keep it from reaching the bottom of the barrel.'

Elder wine recipe 3
'Strip the berries, which must be quite ripe, into a dry pan and pour 2 gallons of boiling water over 3 gallons of berries. Cover and leave in a warm place for 24 hours; then strain, pressing the juice well out. Measure it and allow 3 pounds of sugar, half an ounce of ginger and 1/4 ounce of cloves to each gallon. Boil for 20 minutes slowly, then strain it into a cask and ferment when lukewarm. Let it remain until still, before bunging, and bottle in six months.

'If a weaker wine is preferred, use 4 gallons of water to 3 gallons of berries and leave for two days before straining.

'If a cask be not available, large stone jars will answer: then the wine need not be bottled.'

Elderberry jam with apples

Equal quantities of Elderberries and Apples, 3/4 lb. sugar and one lemon to each pound of fruit. Strip the berries from the stalks, peel, core and cut up the apples and weigh both fruits. Put the Elderberries into a pan over low heat and bruise them with a wooden spoon. When the juice begins to flow, add the Apples and one-third of the sugar and bring slowly to the boil. When quite soft, rub all through a hair sieve. Return the pulp to the pan, add the rest of the sugar, the grated lemon rind and juice and boil for half an hour, or until the jam sets when tested. Remove all scum, put into pots and cover.

Elderberry Jam without Apples
To every pound of berries add 1/4 pint of water, the juice of 2 lemons and 1 lb. of sugar. Boil from 30 to 45 minutes, until it sets when tested. Put into jars and tie down when cold.

Elderflower Vinegar
Take 2 lb. of dried flowers of Elder. If you use your own flowers, pluck carefully their stalks from them and dry them carefully and thoroughly. This done, place in a large vessel and pour over them 2 pints of good vinegar. Close the vessel hermetically, keep it in a very warm place and shake them from time to time. After 8 days, strain the vinegar through a paper filter. Keep in well-stoppered bottles.

This is an old-world simple, but rarely met with nowadays, but worth the slight trouble of making.

Elderberry Chutney

• 2 lb. Elderberries

•  1 large Onion

•  1 pint vinegar

•  1 teaspoonful salt

•  1 teaspoonful ground ginger

•  2 tablespoons sugar

•  1 teaspoonful cayenne and mixed spices

•  1 teaspoonful mustard seed.

• Some salt to taste

Stalk, weigh and wash the berries; put them into a pan and bruise with a wooden spoon; chop the onion and add with the rest of the ingredients and vinegar. Bring to the boil and simmer till it becomes thick. Stir well, being careful not to let it burn as it thickens. Put into jars and cover.

Chestnut Soup
Scald, peel and scrape 50 large chestnuts; put these into a stewpan with 2 OZ. of butter, an onion, 4 lumps of sugar, and a little pepper and salt, and simmer the whole over a slow fire for three-quarters of an hour; then bruise the chestnuts in a mortar; remove the pulp into a stewpan, add a quart of good brown gravy, and having rubbed the purée through a Tammy, pour it into a stewpan; make it hot and serve with fried crusts.

Chestnut Pudding

Plain unspiced Apple Marmalade

Peel, and core and cut  up 12 lb. of apples. Cook them very gently with 6 lb. of sugar and 1 quart of cider till the fruit is very soft. Then pour through a sieve and place in glass jars. This is delicious with cream as a sweet.

Spiced Apples
Peel some nice-shaped firm apples, and for every 3 lb. allow 1 quart of vinegar, 4 lb. of sugar, 1 OZ. of stick cinnamon, and 1/2 oz. of cloves. Boil sugar, vinegar, and spices together, then put in the apples, and let them cook until tender. Put them into a jar; boil down the syrup quite thick, and pour it over. Cover and keep for a few months in a cool place.

Apple Ginger recipe 1

• 4 lb. apples

• 3 pt. water
  4 lb. sugar

• 2 OZ. essence of ginger

Boil sugar and water until they form a syrup. Add ginger. Pare, core and quarter apples, boil them in the syrup until transparent. Place in warm, clean, dry jars. Tie down at once.

Apple ginger recipe 2

•  3 lb. of apples

•  1/4 lb. of preserved ginger

Pare apples and cut up in small pieces. Put in a basin of water till required; then put skins and cores into preserving pan, cover with water and boil till tender; strain and measure juice. To 3 pints of juice allow 2 lb. of sugar. Take next the cut apples and weigh them. To every 3 lb. allow 2 lb. of sugar. Put apples, juice, sugar and ginger all together into pan, and boil till ready.

Crab-apple Jelly
Cook the Crab-apples with 6 cloves and an inch of ginger until the fruit is soft. Strain, boil again and add 3/4 lb. of sugar to a pint of liquid. Let boil until it jells. To make a successful jelly, the fruit should not be cooked too long, and the sugar should be added just before the strained liquid boils.

Apples Stewed Whole
Take 6 large Red apples, wash carefully and put in a fruit kettle, with just enough boiling water to cover. Cover the kettle, and cook slowly until the apples are soft, with the skins broken and the juice a rich red color. After removing the apples, boil the juice to a syrup, sweeten, and pour over the apples. A better plan is to make a syrup with sugar and water in which apples are stewed whole or sliced. Some add a clove, others the rind of lemon to improve the flavor.

Apples with Raisins
Pare, core, and quarter a dozen or more medium-sized apples. Clean thoroughly one fourth the weight of apples in raisins, and pour over them a quart of boiling water. Let them steep until well swollen, then add the apples, and cook until tender. Sugar to sweeten may be added if desired, although little will be needed unless the apples are very tart. Dried apples soaked overnight may be made much more palatable by stewing with raisins or English currants in the same way for about 40 minutes.

Apple Sandwiches
Cut apples into very thin slices, and lay between slices of bread and butter.

Apple and Egg Cream
Stew and strain 1 large tart apple, when cold add the well-beaten white of an egg. Serve with cream.

Apple Water
The following is an excellent recipe for a suitable drink for all fevers and feverish conditions:

Slice thinly 3 or 4 apples without peeling. Boil in a saucepan with a quart of water and a little sugar until the slices become soft. The apple water must then be strained and taken cold.

Apple Fool

• 2 lb. of windfall apples

•  4 oz. of brown sugar

•  1 gill of water,

•  a strip of lemon peel or 3 cloves or an inch of stick cinnamon

•  1/2 pint of custard or cream.

Wash and wipe the fruit, remove any damaged portions, and cut into quarters without peeling or coring. Put it into a pan with the sugar, water, and flavouring, bring to the boil, and simmer until the fruit is soft. If too dry add a little more water. Rub through a sieve, and mix the puree with custard or cream.

Pears (windfall) or plums of any kind may be used in the same way, or apples and pears mixed.

Apple, Pear and Plum Jam

• 8 lb. of each fruit

• 1/2 pint of cider

•  1/4 oz. of powdered cloves (no sugar is required).

Cut the windfall apples and pears in quarters (do not peel or core), put into a preserving pan with the plums, and add enough water to cover the bottom of the pan. Bring to the boil, then simmer until soft. Press out all the juice by pouring the fruit on to a fine hair sieve. Strain the juice through muslin, and boil it quickly in an uncovered pan until thick like a syrup. Put the syrup into bottles and cork well. Tie bladder or run sealing wax over the corks, and store in a dry, cool place.

Apple Chutney  

• About 30 windfall apples

•  2 OZ. of salt

•  3/4 Ib. of brown sugar

•  4 oz. of onions

•  1 clove of garlic

•  3 oz. of powdered ginger

•  1/2 oz. of dried chillies

•  1 OZ. of mustard seeds

•  4 oz. of raisins

•  1 quart of vinegar.

Peel, core and slice the apples, put them into a pan with the sugar and vinegar and simmer until the apples are soft. Wash the mustard seed with vinegar and dry in a cool oven. Stone and chop the raisins. Peel and slice the garlic and onions, slice the chillies and pound them all in a mortar with the ginger and mustard seeds. When the apples are soft add the rest of the ingredients and let the mixture become cold. Mix well and put into bottles. Cork and cover like jam.

Note - Some prefer not to pound the chillies, but to add them just before putting the chutney into the bottles.

Stewed Parsnips
Wash, peel and cut 3 Parsnips into slices, then boil them till they are nearly done, drain them and let them cool. Melt 2 or 3 OZ. bacon fat in a stewpan; when hot, fry the Parsnips to a light brown color. Next add a tablespoonful of flour and moisten with sufficient brown stock just to cover the Parsnips. Season with salt and pepper, and 1 or 2 tablespoons full of tomato sauce. Bring to the boil and let the Parsnips simmer slowly for another 20 minutes. Dish up and serve with the prepared sauce.

Parsnip Cakes
Parsnips mashed with a little butter and pepper and salt, and then dipped into flour and formed into small, round cakes, are nice if fried in lard, dripping or bacon fat.

too thinly, and season with salt and pepper, and mix with a simple French oil and vinegar salad dressing.

Parsnip Wine
Take 15 lb. of sliced Parsnips, and boil until quite soft in 5 gallons of water; squeeze the liquor well out of them, run it through a sieve and add 3 lb. of coarse lump sugar to every gallon of liquor. Boil the whole for 3/4 hour. When it is nearly cold, add a little yeast on toast. Let it remain in a tub for 10 days, stirring it from the bottom every day; then put it into a cask for a year. As it works over, fill it up every day.

the fruit, etc., into a large pan, and when, in three or four days, the scum rises, take that off before the liquor be put into the barrel. Those who make from their own gardens may not have a sufficiency to fill the barrel at once; the wine will not hurt if made in the pan in the above proportions, and added as the fruit ripens, and can be gathered in dry weather.

Keep an account of what is put in each time.

Raspberry Vinegar  

Put 1 lb. of fine fruit into a china-bowl, and pour upon it 1 quart of the best white-wine vinegar; next day strain the liquor on 1 lb. of fresh raspberries; and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it. The last time pass it through a canvas, preciously wet with vinegar, to prevent waste. Put it into a stone jar, with 1 lb. of sugar to every pint of juice, broken into large lumps; stir it when melted, then put the jar into a saucepan of water or on a hot hearth, let it simmer and skim it. When cold, bottle it.

This is one of the most useful preparations that can be kept in a house, not only as affording the most refreshing beverage, but being of singular efficacy in complaints of the chest. A large spoonful or two in a tumbler of water. Be careful to use no glazed nor metal vessels for it.
-----(Old Cookery-Book.)

Raspberry Brandy
Pick fine dry fruit, put it into a stone jar, and the jar into a kettle of water, or on a hot hearth, till the juice will run; strain, and to every pint add 1/2 lb. of sugar, give one boil and skim it; when cold, put equal quantities of juice and brandy, shake well and bottle. Some people prefer it stronger of the brandy.
-----(Old Cookery-Book.)

Old lamas recipe

'Gather strawberry leaves on Lamas Eve, press them in the distillery until the aromatic perfume thereof becomes sensible. Take a fat turkey and pluck him, and baste him, then enfold him carefully in the strawberry leaves. Then boil him in water from the well, and add rosemary, velvet flower, lavender, thistles, stinging nettles, and other sweet-smelling herbs. Add also a pint of canary wine, and half a pound of butter and one of ginger passed through the sieve. Sieve with plums and stewed raisins and a little salt. Cover him with a silver dish cover.'