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Walnut shell pickle <lb/>
<p>Walnut shell pickle <lb/>
1/2 tb&#x2014; <lb/>
1/2 lb&#x2014; <lb/>
The husks of ripe <lb/>
The husks of ripe <lb/>
walnuts at the time <lb/>
walnuts at the time <lb/>
Line 10: Line 10:
&amp; before they begin<lb/>  
&amp; before they begin<lb/>  
to rot&#x2014; <lb/>
to rot&#x2014; <lb/>
6 tb &#x2014; &#x2014; &#x2014; 1<add>d</add> <lb/>
6 tb &#x2014; &#x2014; &#x2014; 1<hi rend='superscript'>d</hi> <lb/>
Salt 1 tb      1 <lb/>
Salt 1 tb      1 <lb/>
Labour       <hi rend='underline'>1/2</hi> 2 1/2 <!-- This is a complex fraction that takes up two lines. One half over two and one half. -->
Labour     <hi rend='superscript'>1</hi>/2 <lb/>


Pound the <lb/>
2<hi rend='superscript'>1</hi>/2 <lb/>
</p>
<!-- I think this is a partial page break. The fraction 1/2 is over the fraction 2 1/2, separated by a dark line. "Pound the" appears next to 2 1/2. -->
 
<p>Pound the <lb/>
husks adding the <lb/>
husks adding the <lb/>
salt when they are <lb/>
salt when they are <lb/>
nearly bruised into <lb/>
nearly bruised into <lb/>
an uniform mass <lb/>
an uniform mass <lb/>
so that it may be perfectly mixed. <lb/>
so that it may be perfectly mixed. <lb/></p>


<p>This &amp; all other <lb/>
<p>This &amp; all other <lb/>
pickles must be kept <lb/>
pickles must be kept <lb/>
in close vessels, casks <lb/>
in close vessels, casks <lb/>
<unclear>peaded</unclear> down, jars with <lb/>
headed down, jars with <lb/>
bladder tied over the <lb/>
bladder tied over the <lb/>
mouth, or cloth or paper <lb/>
mouth, or cloth or paper <lb/>
Line 38: Line 43:
each. </p>
each. </p>


<!-- horizontal line -->
<p>3 1/2 quart <lb/>
Walnut husk pickle <lb/>
4 quarts &#x2014; &#x2014; } <!-- encapsulates last two lines --> 6 <lb/>
flowerofmustard <!-- do not appear to be separated by a space. I will not separate words that do not appear separate from now on. --> <hi rend='superscript'>1</hi>/2 tb 3 <lb/>
horseradishleaves <hi rend='superscript'>1</hi>/2tb <hi rend='superscript'>1</hi>/2 <lb/>
powdered ginger 2oz 2 <hi rend='superscript'>1</hi>/2 <lb/>
vinegar 1 qt          4 <lb/>
carraway seeds 2oz  <hi rend='superscript'>1</hi>/2 <lb/>
pimento      <add>do</add> 2 <hi rend='superscript'>1</hi>/2 <lb/>
salt 1<hi rend='superscript'>superscript text</hi>/4 tb            <hi rend='superscript'>1</hi>/4 <lb/>
onions pounded 1lb 1 <lb/>
garlic <hi rend='superscript'>1</hi>/4 oz    <hi rend='superscript'>1</hi>/2 <lb/>
Labour -  1 <lb/>
Water 1 quart &#x2014; <lb/>
<pb/>
<pb/>
1 " 9<hi rend='superscript'>0</hi>/4 <lb/></p>
<!-- Another partial page break (see above) and what looks like " between the 1 and the 9. What appears to be a circle over 4. -->
<p>Mix the ingredients, <lb/>
stir the mixture over <lb/>
a fire till the instant <lb/>
before it boils. To <lb/>
save labour in stirring, <lb/>
the walnut <lb/>
pickle &amp; water may <lb/>
be made to boil before <lb/>
the other ingredients <lb/>
are put in</p>




<!-- horizontal line -->


<p>Pounded salt or red <lb/>
herrings, bacon, pilchards, <lb/> &amp;c may be <lb/>
added at pleasure <lb/>
to either of the above <lb/>
pickles -</p>


Walnut shell pudding


Pounded salt or red herring, bacon, <unclear>pit-chards</unclear> &amp; may be added at pleasure to either of the above pickles
<!-- horizontal line -->


Mushroom catchup
<p>Mushroom catchup - <lb/>
Mushrooms 2 <unclear>pecks</unclear> <lb/>
Salt 2 tb
Cut off the earthy part <lb/>
of the stalks of the <lb/>
mushrooms, strew <lb/>
the salt over the rem: <lb/>
let them stand 24 hours <lb/>
in a cool place then <lb/>
boil them 10 minutes</p>


<pb/>
<pb/>
<!-- vertical line, new column -->
<p>Gooseberry fool - <lb/>
1<hi rend='superscript'>d</hi> <hi rend='superscript'>1</hi>/4 per quart - <lb/>
Gooseberries 1 gall. 6 <lb/>
Milk &#x2014; D<hi rend='superscript'>o</hi>. 8 <lb/>
Water 2 gall. <lb/>
Treacle <hi rend='superscript'>1</hi>/2 lb. 2 <lb/>
Oatflour 1 qt 4 <lb/>
Labour 1 <lb/>
<!-- Partial page break. See above. -->
1 " 9 <lb/></p>
<p>Boil the flour in one <lb/>
gallon of water till it <lb/>
becomes a smooth <lb/>
thin paste, add the <lb/>
gooseberries, let them <lb/>
boil till tender, when <lb/>
cold add the remainder <lb/>
of the water the <lb/>
milk &amp; treacle - <lb/></p>
<!-- horizontal line -->
<p>Baked apple pudding <lb/>
6<hi rend='superscript'>1</hi>/2 per peck. <lb/>
d <lb/>
Apples 1 peck 3 <lb/>
peasemeal <hi rend='superscript'>1</hi>2lb <hi rend='superscript'>1</hi>/2 <lb/>
malt dust <hi rend='superscript'>1</hi>/2 <hi rend='superscript'>3</hi>/4 <lb/>
milk 1 quart 2 <lb/>
water - D<hi rend='superscript'>0</hi> - <lb/>
treacle &#x2014; &#x2014; &#x2014; 1 <lb/>
2 eggs &#x2014; &#x2014; 1 <lb/>
labour - 1 <lb/>
9<hi rend='superscript'>1</hi>/4 <lb/>
</p>
<!-- Partial page break. See above. -->
<p>Boil &amp; mash <lb/>
the apples stir in the <lb/>
malt dust &amp; treacle, <lb/>
press the mass into a <lb/>
pan; boil the meal, <lb/>
milk &amp; water together <lb/>
till thick, add the eggs <lb/>
and the remainder of <lb/>
the treacle, pour the <lb/>
mixture over the <lb/>
apples &amp; bake it &#x2014; <lb/>
</p>
<!-- Horizontal line. -->
<p>Gooseberry pudding
1<hi rend='superscript'>1</hi>/4 per quart <lb/>
Gooseberries 1 gall. 5 <lb/>
treacle 1 <lb/>
malt dust 2 q<hi rend='superscript'>ts</hi> <hi rend='superscript'>1</hi>/2 <lb/>
milk 1 pint 1 <lb/>
water 1 pint <lb/>
peasemeal <hi rend='superscript'>1</hi>/4lb <hi rend='superscript'>1</hi>/4 <lb/>
labour &#x2014; <hi rend='superscript'>1</hi>/2 <lb/></p>


Gooseberry fool
<!-- Partial page break. See above. -->


Baked apple pudding
<!-- symbol --> <hi rend='superscript'>1</hi>/4 <lb/></p>


Gooseberry pudding
<p>Made as baked <lb/>
applepudding - <lb/>
</p>


<pb/>
<pb/>
<!-- Horizontal line. -->
<!-- Vertical line, new column. -->


Stewed pease
<p>Stewed pease 2qt <add>d d</add> <!-- What appear to be two small lower-case d's appear above and below "2qt" --> <lb/>
Boiled pease 1 gall. 6 <lb/>
lard <hi rend='superscript'>1</hi>/2 tb  3 <lb/>
turnips 6lb - 1 <lb/>
onions  - 1 <lb/>
spice - 1 <lb/>
water 1 quart <lb/>
<!-- Partial page break. -->
1"0 <lb/>
Boil and mash the <lb/>
turnips add to them <lb/>
the onions chopped &amp; <lb/>
all the other ingredients <lb/>
simmer the <lb/>
whole for a quarter of <lb/>
an hour.</p>


<pb/>
<pb/> <!-- Horizontal line. The remainder of the vertical column is empty and a new column begins. -->
 
<p>Turnip pudding <hi rend='superscript'>4</hi>/4lb <lb/>
Turnips 6lb - - - 1 <lb/>
peasemeal 2lb - 1<hi rend='superscript'>1</hi>/2 <lb/>
milk 1 quart  2 <lb/>
water 1 quart <lb/>
treacle - <hi rend='superscript'>1</hi>/2 <lb/>
carraway seeds <hi rend='superscript'>1</hi>/4 <lb/>
labour <hi rend='superscript'>3</hi>/4 <lb/>
<!-- Partial page break. -->
6 <lb/>
The turnips to be <lb/>
boiled &amp; mashed then <lb/>
mixed with the other <lb/>
ingredients &amp; baked. <lb/></p>
 
<!-- Horizontal line. -->
 
<p>Carrot pudding 1 <add>d</add> <unclear>it</unclear> <lb/>
made as turnip pudding</p>
 
<p><!-- A lightly drawn horizontal line. -->
Onion Soup <hi rend='superscript'>1</hi>/4 <add>d</add> <!-- Small d over the 1. --> per q<hi rend='superscript'>t</hi> <!--  quart --> <lb/>
 
3 or 4 onions with <lb/>
the tops - - - } <!-- Parenthesis for these two lines. --> <hi rend='superscript'>1</hi>/2 <lb/>
 
2 oz of lard - 1 <lb/>
 
celery tops, parsley <lb/>
walnut shells and <lb/>
sweet herbs - } <!-- Parenthesis for these two lines. --> <hi rend='superscript'>1</hi>/2 <lb/>
 
turnips, carrots, <lb/>
lettuce or any <lb/>
other vegetable } <!-- Parenthesis for these three lines. --> 1 <lb/>
meal 1 pint <hi rend='superscript'>1</hi>/2 <lb/>
labour 1 <lb/>
water 4 qts
 
<!-- Partial page break. -->
-" 5<hi rend='superscript'>1</hi>/2 <lb/>
Chop &amp; fry the <lb/>
onions in the lard, <lb/>
boil them with the <lb/>
other ingredients for <lb/>
half an hour &#x2014; <lb/></p>
 
<!-- Horizontal line. -->
 
<p>Suet dumplin 2<hi rend='superscript'>d</hi> <hi rend='superscript'>1</hi>/4lb_ <lb/>
Hogs flay 1 tb - 6<add>d</add> <lb/>
wheat flour 1lb 2<hi rend='superscript'>3</hi>/4 <lb/>
peasemeal 2 tb 2<hi rend='superscript'>1</hi>/2 <lb/>
raisins 1 lb 4 <lb/>
water 3 pints <lb/>
spice &amp; labour 1<hi rend='superscript'>1</hi>/4 <lb/>
 
<!-- Partial page break. -->
1"4<hi rend='superscript'>1</hi>/2 <lb/>
 
Chop the flay, <lb/>
mix the ingredients, <lb/>
press the paste tightly <lb/>
into shallow pans &amp; <lb/>
boil or bake them - <lb/>
When baked the <lb/>
quantity of water <lb/>
should be 5 pints <lb/>
Or roll the paste <lb/>
into dumplins &amp; <lb/>
boil them in water <lb/>
Not an advantageous <lb/>
way of employing <lb/>
the flour<lb/>
excepting where <lb/>
boiled greens constitute <lb/>
the principal <lb/>
part of the food.</p>
 
<pb/> <!-- Vertical line. New column. -->


Turnip pudding
<p>Mashed turnips <lb/>
with seasoning } <!-- Parenthesis for these two lines. --> <hi rend='superscript'>1</hi>/2 <add>d</add>tb <lb/>
Turnips 6 lb _ 1 <add>d</add> <lb/>
hogs flay _ 1 <lb/>
pepper salt &amp; labor 1 <lb/>


Carrot pudding
<!-- Partial line break. -->


Onion soup
3 <lb/></p>


Suet dumpling
<!-- This horizontal line is scribbled out with a wavy line. -->


<pb/>
<p>Boil the turnips, <lb/>
mash them, mix <lb/>
the pepper flay &amp; <lb/>
salt, &amp; boil them <lb/>
one minute <lb/></p>
<!-- Horizontal line. -->


Mashed turnips
<p>Turnip soup <hi rend='superscript'>1</hi>/2q<hi rend='superscript'>t</hi> <lb/>
<lb/>
Turnips 6lb_ _ 1 <lb/>
neats foot jelly 1q<hi rend='superscript'>t</hi> 1 <lb/>
water 2q<hi rend='superscript'>ts</hi> <lb/>
Onion spice &amp; <lb/>
Sweet herbs - } <!-- Parenthesis for these two lines. --> <hi rend='superscript'>1</hi>/2 <lb/>
labour _ <hi rend='superscript'>1</hi>/2 <lb/>
<pb/> <!-- Partial page break. -->
3 <lb/>


Turnip soup
Boil &amp; mash the <lb/>
turnips put them <lb/>
to the other ingredients, <lb/>
&amp; boil the <lb/>
whole a quarter of <lb/>
an hour &#x2014; <lb/></p>


Carrot soup
<!-- Horizontal line. -->
<p>Carrot Soup <hi rend='superscript'>3</hi>/4 q<hi rend='superscript'>t</hi> <lb/>
Made as turnip soup</p>




<!-- DO NOT EDIT BELOW THIS LINE -->
<!-- DO NOT EDIT BELOW THIS LINE -->
{{Metadata:{{PAGENAME}}}}
{{Metadata:{{PAGENAME}}}}{{Completed}}

Latest revision as of 10:18, 4 February 2020

Click Here To Edit

Walnut shell pickle
1/2 lb—
The husks of ripe
walnuts at the time
They separate most
easily from the walnut
& before they begin
to rot—
6 tb — — — 1d
Salt 1 tb 1
Labour 1/2
21/2


Pound the
husks adding the
salt when they are
nearly bruised into
an uniform mass
so that it may be perfectly mixed.

This & all other
pickles must be kept
in close vessels, casks
headed down, jars with
bladder tied over the
mouth, or cloth or paper
covered with melted
pitch &c. when a
stone vessel is opened
it should be emptied
into smaller ones, so
that no more than
sufficient for two or
three weeks consumption
may be put into
each.


3 1/2 quart
Walnut husk pickle
4 quarts — — } 6
flowerofmustard 1/2 tb 3
horseradishleaves 1/2tb 1/2
powdered ginger 2oz 2 1/2
vinegar 1 qt 4
carraway seeds 2oz 1/2
pimento do 2 1/2
salt 1superscript text/4 tb 1/4
onions pounded 1lb 1
garlic 1/4 oz 1/2
Labour - 1
Water 1 quart —

---page break---
1 " 90/4

Mix the ingredients,
stir the mixture over
a fire till the instant
before it boils. To
save labour in stirring,
the walnut
pickle & water may
be made to boil before
the other ingredients
are put in


Pounded salt or red
herrings, bacon, pilchards,
&c may be
added at pleasure
to either of the above
pickles -


Mushroom catchup -
Mushrooms 2 pecks
Salt 2 tb Cut off the earthy part
of the stalks of the
mushrooms, strew
the salt over the rem:
let them stand 24 hours
in a cool place then
boil them 10 minutes


---page break---

Gooseberry fool -
1d 1/4 per quart -
Gooseberries 1 gall. 6
Milk — Do. 8
Water 2 gall.
Treacle 1/2 lb. 2
Oatflour 1 qt 4
Labour 1
1 " 9

Boil the flour in one
gallon of water till it
becomes a smooth
thin paste, add the
gooseberries, let them
boil till tender, when
cold add the remainder
of the water the
milk & treacle -


Baked apple pudding
61/2 per peck.
d
Apples 1 peck 3
peasemeal 12lb 1/2
malt dust 1/2 3/4
milk 1 quart 2
water - D0 -
treacle — — — 1
2 eggs — — 1
labour - 1
91/4


Boil & mash
the apples stir in the
malt dust & treacle,
press the mass into a
pan; boil the meal,
milk & water together
till thick, add the eggs
and the remainder of
the treacle, pour the
mixture over the
apples & bake it —


Gooseberry pudding 11/4 per quart
Gooseberries 1 gall. 5
treacle 1
malt dust 2 qts 1/2
milk 1 pint 1
water 1 pint
peasemeal 1/4lb 1/4
labour — 1/2


1/4

Made as baked
applepudding -


---page break---

Stewed pease 2qt d d
Boiled pease 1 gall. 6
lard 1/2 tb 3
turnips 6lb - 1
onions - 1
spice - 1
water 1 quart
1"0
Boil and mash the
turnips add to them
the onions chopped &
all the other ingredients
simmer the
whole for a quarter of
an hour.


---page break---

Turnip pudding 4/4lb
Turnips 6lb - - - 1
peasemeal 2lb - 11/2
milk 1 quart 2
water 1 quart
treacle - 1/2
carraway seeds 1/4
labour 3/4
6
The turnips to be
boiled & mashed then
mixed with the other
ingredients & baked.


Carrot pudding 1 d it
made as turnip pudding

Onion Soup 1/4 d per qt
3 or 4 onions with
the tops - - - } 1/2
2 oz of lard - 1
celery tops, parsley
walnut shells and
sweet herbs - } 1/2
turnips, carrots,
lettuce or any
other vegetable } 1
meal 1 pint 1/2
labour 1
water 4 qts -" 51/2
Chop & fry the
onions in the lard,
boil them with the
other ingredients for
half an hour —


Suet dumplin 2d 1/4lb_
Hogs flay 1 tb - 6d
wheat flour 1lb 23/4
peasemeal 2 tb 21/2
raisins 1 lb 4
water 3 pints
spice & labour 11/4
1"41/2
Chop the flay,
mix the ingredients,
press the paste tightly
into shallow pans &
boil or bake them -
When baked the
quantity of water
should be 5 pints
Or roll the paste
into dumplins &
boil them in water
Not an advantageous
way of employing
the flour
excepting where
boiled greens constitute
the principal
part of the food.


---page break---

Mashed turnips
with seasoning } 1/2 dtb
Turnips 6 lb _ 1 d
hogs flay _ 1
pepper salt & labor 1
3


Boil the turnips,
mash them, mix
the pepper flay &
salt, & boil them
one minute

Turnip soup 1/2qt

Turnips 6lb_ _ 1
neats foot jelly 1qt 1
water 2qts
Onion spice &
Sweet herbs - } 1/2
labour _ 1/2

---page break---
3
Boil & mash the
turnips put them
to the other ingredients,
& boil the
whole a quarter of
an hour —


Carrot Soup 3/4 qt
Made as turnip soup



Identifier: | JB/107/110/002"JB/" can not be assigned to a declared number type with value 107.

Date_1

1796-01-24

Marginal Summary Numbering

Box

107

Main Headings

Folio number

110

Info in main headings field

vegetable food

Image

002

Titles

Category

copy/fair copy sheet

Number of Pages

2

Recto/Verso

recto

Page Numbering

Penner

Watermarks

i taylor

Marginals

Paper Producer

evan nepean

Corrections

Paper Produced in Year

Notes public

date is date copied

ID Number

35101

Box Contents

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