JB/107/110/002: Difference between revisions

Latest revision as of 10:18, 4 February 2020

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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JB/107/110/002: Difference between revisions

Latest revision as of 10:18, 4 February 2020

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@@ Line 2: / Line 2: @@
 <!-- ENTER TRANSCRIPTION BELOW THIS LINE -->
-Walnut shell pickle <lb/>
+<p>Walnut shell pickle <lb/>
-/2 tb&#x2014; <lb/>
+/2 lb&#x2014; <lb/>
 The husks of ripe <lb/>
 walnuts at the time <lb/>
@@ Line 10: / Line 10: @@
 &amp; before they begin<lb/>
 to rot&#x2014; <lb/>
-tb &#x2014; &#x2014; &#x2014; 1<add>d</add> <lb/>
+tb &#x2014; &#x2014; &#x2014; 1<hi rend='superscript'>d</hi> <lb/>
 Salt 1 tb      1 <lb/>
-Labour     <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi>
+Labour      <hi rend='superscript'>1</hi>/2 <lb/>
+<hi rend='superscript'>1</hi>/2 <lb/>
+</p>
-<hi rend='underline'><hi rend='superscript'>1</hi>/2</hi> 2<hi rend='superscript'>1</hi>/2 <!-- This is a complex fraction that takes up two lines. One half over two and one half. -->
+<!-- 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. -->
-Pound the <lb/>
+<p>Pound the <lb/>
 husks adding the <lb/>
 salt when they are <lb/>
 nearly bruised into <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/>
 pickles must be kept <lb/>
 in close vessels, casks <lb/>
-<unclear>peaded</unclear> down, jars with <lb/>
+headed down, jars with <lb/>
 bladder tied over the <lb/>
 mouth, or cloth or paper <lb/>
@@ Line 41: / Line 43: @@
 each. </p>
-<pb/> <!-- horizontal line -->
+<!-- horizontal line -->
-1/2 quart <lb/>
+<p>3 1/2 quart <lb/>
 Walnut husk pickle <lb/>
-quarts &#x2014;&#x2014; } <!-- encapsulates last two lines --> 6 <lb/>
+quarts &#x2014; &#x2014; } <!-- encapsulates last two lines --> 6 <lb/>
-<unclear>flourofmustard</unclear> <!-- 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/>
+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/>
@@ Line 55: / Line 57: @@
 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 03    <hi rend='superscript'>1</hi>/2
+garlic <hi rend='superscript'>1</hi>/4 oz    <hi rend='superscript'>1</hi>/2 <lb/>
+Labour -   1 <lb/>
+Water 1 quart &#x2014; <lb/>
+<pb/>
+" 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/>
+<!-- vertical line, new column -->
+<p>Gooseberry fool - <lb/>
+<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. -->
+" 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/>
+<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/>
+eggs &#x2014; &#x2014; 1 <lb/>
+labour - 1 <lb/>
+<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
+<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/>
+<!-- Horizontal line. -->
+<!-- Vertical line, new column. -->
+<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. -->
+"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>
-Stewed pease
+<pb/> <!-- Horizontal line. The remainder of the vertical column is empty and a new column begins. -->
-<pb/>
+<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. -->
+<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/>
+or 4 onions with <lb/>
+the tops - - - } <!-- Parenthesis for these two lines. --> <hi rend='superscript'>1</hi>/2 <lb/>
+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. -->
+"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
+<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. -->
+<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 -->
-{{Metadata:{{PAGENAME}}}}
+{{Metadata:{{PAGENAME}}}}{{Completed}}