★ Keep up to date with the latest news - subscribe to the Transcribe Bentham newsletter; Find a new page to transcribe in our list of Untranscribed Manuscripts
[Copied Jan 24th 1796]
Vegetable food
Boiled rice
Rice 1 lb - - 3d
Water 2 qts
labour - - <hi rend='superscript'>1/2</hi>
1d 3/4 per q:t 3 1/2
Simmer the rice in
the water till the water
is all absorbed.
Rice gruel - 1 1/4 per qt
Ground rice 1/2 lb 1 1/2
Water 2 quarts
Treacle - - - 1/2
Labour - - - - <hi rend='superscript'>1/2</hi>
2 1/2
Rice porridge 1d/4 per qt
Rice 1/2 lb - - 1 1/2
Raisins 1/4 lb 1 1/2
Water 2 q:ts
Labour - <hi rend='superscript'>1/2</hi>
2 1/2
The same of oats, barley
pease, wheat or any
other grain except that
the weight of grain
must be encreased 1/3
Brose 1d/4 per q:t
Oatmeal 1 lb - 2d
The pot liquor of
boiled salt beef or
port 3 pints &
labour - - - <hi rend='superscript'>1/2</hi>
2 1/2
Pour the boiling pot
liquor upon the oatmeal
while boiling
hot, stirring it
quickly for two or three
minutes till mixed
& nearly coagulated.
Boiled & chopped
cabbage, lettuce, turnips,
or any other
vegetables may be
mixed.
Boiled rice pudding
1 1/4 per lb
Boiled rice 1 qt 1 3/4
Raisins 1/4 lb 1
Pease-meal 1/2 pint 1/2
Labour <hi rend='superscript'>1/2</hi>
3 3/4
Mix the ingredients
tie them in a cloth
& boil them 20 minutes
---page break---
Boiled scotch barley
a substitute for bread
3/4 per lb or 1 1/2 per
quart
Barley 1 lb - 2 1/4
Water 3 pints
Labour - 3/4
3.
Baked pears 6d 1/2 peck
Pears 1 peck - - 4
Treacle 1/4 lb - - 1
Pimento 1/4 Oz - - 1/2
Ginger 1/4 Oz - 1/2
Labour <hi rend='superscript'>1/2</hi>
6 1/2
Strew the spice
over the layers of
pears as they are
thrown into a deep
pan, spread the treacle
over the upper layer,
put a cover upon the
pan, & bake them in
a slow oven.
Fruit puddings
with potatoes 2d q:t
Mashed potatoes
20 pounds - - 10d
Fruit 1 peck 4
Treacle 1 lb - 4
Ginger 1/2 Oz - 3/4
Milk two q:ts 4
Water do -
Four eggs - 2
Labour - 1
2" 1 3/4
Mix the ingredients
and bake the pudding
in a moderate heat
---page break---
Rice milk 1d 1/2 q:t
Rice 1/2 lb - - 1 1/2
Milk 1 q:t 2
Water 2 qts
Treacle 1/2
Labour <hi rend='superscript'>1/2</hi>
4 1/2
Hasty pudding 1d 1/2 q.t
Peaseflour 1 q.t 2
Milk 2 q:ts 4
Treacle 1/2
Labour <hi rend='superscript'>1/2</hi>
Water 2 qts
7
Stir the whole together
till it boils
Potatoe hasty pudd:g
1d per lb q.t
Potatoes 1 peck - 6
Milk 4 q:ts - 6
Water 4 qts
Treacle - 2
Labour - 1
1. 5.
The potatoes
to be boiled & mashed
then mixed with
the other ingredients
and boiled.
Scotch porridge
Oatmeal 1 pint 2
Water do
Buttermilk 2 qts - 2
Labour <hi rend='superscript'>1/2</hi>
4 1/2
Boil the grits with
the water, stirring in
a little salt, the water
to be boiling before the
grits or oatmeal are
stirred in; then put it
in lumps into the buttermilk
cold
the same may be
eaten with small beer
instead of buttermilk
Baked rice pudding
1 3/4 per lb -
Boiled rice 1 qt 1 3/4
Buttermilk do 1
Labour 1/2
Treacle <hi rend='superscript'>1/4</hi>
3 1/2
Mix the ingredients
and bake them.
Blanc-mange 3/4 per lb
Milk 1 qt 2d
Buttermilk 1 qt 1
Neatsfoot jelly do 1
Labour <hi rend='superscript'>1/2</hi>
4 1/2
---page break---
Boil the whole one
minute — let it
cool.
Sweetened with
treacle, flavoured
with cassia buds,
lemon, thyme or
cardamon seeds.
1d per lb.
Custard 1d lb
Milk 1 qt - 2
Water do
Peasemeal 1/2 lb. 1/2
2 Eggs 1
Labour <hi rend='superscript'>1/2</hi>
4
Mix the ingredients
& stir them
over a slow fire till
the custard boils.
Barley pudding 1d 1/4 lb
Boiled barley 2 q:ts 3
Milk 1 qt - - - 2
Treacle - - - - 1/2
1 Egg - - - - - 1/2
Labour - - - - <hi rend='superscript'>1/4</hi>
Water 1 qt
6 1/4
Mix the ingredients
and bake the pudding
May have an ounce
of suet added
Buttermilk may
be substituted for the
milk & water.
Maize pudding
The maize to be
broken each grain
into 8 or 10 parts
suppose, then boiled
and made as barley
pudding
Rice pudding
made as barley
pudding
Apple cake 1 1/4 lb
Mashed apples 1 q.t 1 1/2
Treacle - - 1/2
Mashed potatoes 2lb - 1
Ground maize salt 1/2
labour - 1/2
One Egg - <hi rend='superscript'>1/2</hi>
4 1/2
Mix the ingredients
& bake them
in a slow oven.
---page break---
Sell boiled barley
ready to be put into
soups or milk, or to
be eaten with treacle
or butter.
It might be
sold with very great
advantage in this
manner as one
pound of scotch
barley weighs full
four pounds when
boiled so as to be dry
on the surface &
measure more than
two quarts.
White peas also in
the same manner.
Kidney beans also
which are now about
the price of peas.
Maize, grits, or
any kind of grain
or pulse.
Catchup with spice
Mushroom catchup 1 q:t
Horse radish 1 oz
2 Onions chopped
Ginger ground 1/2 Oz
Pepper 1/4 Oz
Pimento 1/4 Oz.
Boil the mixture
two minutes.
It is sometimes
made with stale
beer, such as the
grounds of ale, sour
ale, sour cyder, &c
putting a quart to
every quart of pickle
& boiling the mixture
a quarter of an hour
before the spices are
stirred in.
Or with pounded
herrings, pickled
sprats, &c
If required to be
clear it must be
strained through
flannel; in which
case save the
thick part.
|
Identifier: | JB/107/110/001 "JB/" can not be assigned to a declared number type with value 107.
|
|||
|---|---|---|---|
|
1796-01-24 |
|||
|
107 |
|||
|
110 |
vegetable food |
||
|
001 |
|||
|
copy/fair copy sheet |
2 |
||
|
recto |
|||
|
i taylor |
|||
|
evan nepean |
|||
|
date is date copied |
35101 |
||