JB/107/111/002: Difference between revisions

Latest revision as of 10:18, 4 February 2020

Copied 25 Jan 1796
Meat Dishes, Soups

Liverpudding
1 3/4 lb —
Liver 2lb — 2
Hogs flay 1/4 lb — 1/2
Peasemeal 1 lb — 1
Herbs — 1/2
Labour — 1/2
— 5 1/2

Chop the liver &
flay, mix them with
the peasemeal moistened
with water, boil
the mixture or bake
it in a pan. —

Sweet Liver Pudding
1 1/2 lb
Liver 3 lb 3
Lights do 3
Flay 1 lb 6
raisins 1 lb 5
malt dust 1 peck 1 1/2
sweet herbs & spice 2
Labour — 2
1 10 1/2

Boil the liver and
lights a quarter of
an hour chop them
& the suet moisten
the malt dust with
the water the liver
was boiled in, mix
the ingredients & boil them —

Sweet Liver Pudding
2d lb —
The same as the
preceding substituting
1/2 a peck of
grits for the malt
dust.

Liver pudding with onion — 1/2lb
Liverlights such
as with the preceding
potatoes 1 peck 6
onions with e tops 2
celery tops parsley
herbs & spice — 2 Labour — 2
2 0

---page break---

Beef sausagemeat
1 3/4 lb —
Beef 3lb — — 1,,0
Suet 1/2 lb 31/2
Lights 1 lb — — 1
Spice — — 2
Labour — 2
maize flour 1/2 peck 9
2,,5 1/2

Soak the flour in
warm water till
it becomes a very
thick paste, mix
in the spice &
the other ingredients
chopped,
roll the mixture
into balls or cakes
for frying or press
it into pans for
baking or boiling.

With 6lb of beef it would be 2 1/4 per lb.

The same kind
of mixture may
be varied by adding
sweet herbs, onions & or turnips,
carrots & potatoes,
when vegetables
are used a small quantity of
red herring would
improve the flavour

Blackpudding 1/4lb
Suet 1/2 lb — 31/2
Herbs & Spice 1
Potatoes 4lb 1
Blood 2qts 1
Onions 1/2
Skins 1/2
Labour — 11/2
9 —

Stir salt into
the blood while hot
to prevent a separation
of the parts,
chop the potatoes, onions,
herbs and suet,
mix the ingredients,
fill the skins,
tie them in lengths
of about a foot, boil
the puddings half
an hour. The potatoes
& suet not to be
chopped into less pieces
than cubes of a
quarter of an inch or thereabouts —

---page break---

Sausages 1/2 lb
Beef 1lb — 4
suet 1lb1/2 — 101/2
liver 2lb 2
lights 3lb 3
melt 1lb 1
Calves tripe &c 3lb 3
mashed potatoes 1lb 9
kidney 1lb 3
onions herbs & spice 4
labour 4
guts 1
water one pint
if for immediate
use —
3,,8 1/2

Chop and mix
the ingredients,
press them very
tight into the
skins —

With 10lb of beef
would be 21/2 per lb

Or with 6lb
of beef & 6lb of sweet
bread & kidney 21/2lb

May be put into
any vegetable soups.
Fried or baked to
eat with potatoes
or any other vegetable.

---page break---

Soup 2d quart
Bonejelly 2qt 4
Liver pounded 1lb 1
Neatsfoot 1lb 2
fried onions 2
herbs & spice 2
water one gall.
— labour — 1
1,,0

1/2 quart
Bonejelly 2qts 4
neatsfoot 2lb 4
ox palate 1/2lb 1
calves tripe&c 3lb 3
herbs & spice 2
labour 1
water 2 galls. — 1,,3

Peasesoup 11/2dqtr
Bonejelly 2qts 4
pease 1 qt 2
liver 2lb 2
herbs & spice 2
water one gall.
labour — 1
D 11

Peasesoup 1dqt
Jelly 2 qts 3
pease 1 qt 2
water one gall.
spice 1
labor 1
red herring 1/2
71/2

Greenpease Soup 2dqt
Jelly 2qts — 3
drypease 1 pint 1
green do do 3
spinach, lettuce,
sorrel, celery - 2
water 3qts
spice — 1
labor 1
11

Boil the dry
pease herbs & greens
in water till soft,
pound them & press them through
a sieve add the
pease & Jelly &
boil it.

---page break---

Barley soup 11/2qt
Boiled barley 2 qts 3
mashed turnips 2 qts 1
bonejelly 2qt — 4
neatsfoot 1lb — 2
beef 1lb 4
potatoes 4lb 1
herb,s spice, &c 2
labour — 2
water 6qts
1,,7

The same with four pounds of beef 2d1/2 per qt.

Identifier: \| JB/107/111/002"JB/" can not be assigned to a declared number type with value 107.
Date_1	1796-01-25	Marginal Summary Numbering
Box	107	Main Headings
Folio number	111	Info in main headings field	[[info_in_main_headings_field::meat dishes, scraps[?]]]
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	35102
Box Contents

@@ Line 2: / Line 2: @@
 <!-- ENTER TRANSCRIPTION BELOW THIS LINE -->
-<head>Copied 25 Jan 1796
+<head>Copied 25 Jan 1796<lb/>
 Meat Dishes, Soups</head>
-Liverpudding <unclear>questionable reading</unclear> 3/4 lb
+                <p>Liverpudding<lb/> 1 <hi rend='superscript'>3</hi>/4 lb &#x2014;<lb/>
+                    Liver 2lb &#x2014; 2<lb/>
-Liver 2lb    2
+                    Hogs flay 1/4 lb &#x2014; <hi rend='superscript'>1</hi>/2<lb/>
-Hogs flay <gap/>   1/2
+                    Peasemeal 1 lb &#x2014; 1<lb/>
-Peasemeal 1lb  1
+                    Herbs &#x2014; <hi rend='superscript'>1</hi>/2<lb/>
-Herbs          /2
+                    Labour &#x2014; <hi rend='superscript'>1</hi>/2<lb/>
-Labour        <hi rend='underline'> /2
+                    &#x2014; 5 <hi rend='superscript'>1</hi>/2</p>
-</hi>
-/2
+                <p>Chop the liver &amp;<lb/> flay, mix them with<lb/> the peasemeal moistened<lb/> with water, boil<lb/> the mixture or bake<lb/> it in a pan. &#x2014;</p>
-Chop the liver & flay,mix them with the peasemeal <sic>mois</sic> <gap/> with water, boil the mixture or bake it in a pan.
+                <p>Sweet Liver Pudding<lb/>
-&#x2014;
+<hi rend='superscript'>1</hi>/2 lb<lb/>
+                    Liver 3 lb 3<lb/>
-<head>Sweet Liver Pudding</head>
+                    Lights d<hi rend='superscript'>o</hi> 3<lb/>
+                    Flay 1 lb 6<lb/>
-Liver 3lb<hi rend='superscript'>1 1/2 lb</hi>   3
+                    raisins 1 lb 5<lb/>
-Lights  <unclear>questionable reading</unclear>       3
+                    malt dust 1 peck 1 <hi rend='superscript'>1</hi>/2<lb/>
-Flay 1lb      6
+                    sweet herbs &amp; spice 2<lb/>
-raisins 1lb   5
+                    Labour &#x2014; 2<lb/>
-malt dust 1 peck  1/2
+10 <hi rend='superscript'>1</hi>/2<lb/></p>
-sweet herbs & spice  2
-Labour   2
+                <p>Boil the liver and<lb/> lights a quarter of<lb/> an hour chop them<lb/> &amp; the suet moisten<lb/> the malt dust with<lb/> the water the liver<lb/> was boiled in, mix<lb/> the ingredients &amp; boil them &#x2014;</p>
-  <unclear>questionable reading</unclear>
+                <p>Sweet Liver Pudding<lb/>
-Boil the liver and lights a quarter of an hour chop them & the suet moisten the malt dust with the water the liver was boiled in, mix the ingredients & boil them &#x2014;
+<hi rend='superscript'>d</hi> lb &#x2014;<lb/>
+                    The same as the<lb/> preceding substituting<lb/> <hi rend='superscript'>1</hi>/2 a peck of<lb/> grits for the malt<lb/> dust.</p>
-<head>Sweet Liver Pudding</head>
-d lb
+                <p>Liver pudding with onion &#x2014; <hi rend='superscript'>1</hi>/2lb<lb/>
-The same as the preceding substituting 1/2 a peck of grits for the malt dust.
+                    Liverlights such<lb/> as with the preceding<lb/> potatoes 1 peck 6<lb/>
+                    onions with <gap/> <hi rend='superscript'>e</hi> tops 2<lb/>
-<head>Liver pudding with onion&#x2014; 1/2lb</head>
+                    celery tops parsley<lb/> herbs &amp; spice &#x2014; 2
+                    Labour &#x2014; 2<lb/>
-Liver lights such as with the preceding, potatoes 1 peck    6
+0</p>
-onions with tops   2
-celery tops parsley herbs & spice    2
+<pb/>
-Labour &#x2014;   2
-.0
+                <p>Beef sausagemeat<lb/>
+<hi rend='superscript'>3</hi>/4 lb &#x2014;<lb/>
-<p>paragraph</p>
+                    Beef 3lb &#x2014; &#x2014; 1,,0<lb/>
+                     Suet <hi rend='superscript'>1</hi>/2 lb 3<hi rend='superscript'>1</hi>/2<lb/>
-Beef sausagemeat 1 3/4 lb
+                    Lights 1 lb &#x2014; &#x2014; 1<lb/>
-Beef 3lb      1.0
+                    Spice &#x2014; &#x2014; 2<lb/>
-Suet /2 lb    3/2
+                    Labour &#x2014; 2<lb/>
-Lights 1lb      1
+                    maize flour <hi rend='superscript'>1</hi>/2 peck 9<lb/>
-Spice           2
+,,5 <hi rend='superscript'>1</hi>/2</p>
-Labour          2
-maize flour     9
+                <p>Soak the flour in<lb/> warm water till<lb/> it becomes a very<lb/> thick paste, mix<lb/> in the spice &amp;<lb/> the other ingredients<lb/> chopped,<lb/> roll the mixture<lb/> into balls or cakes<lb/> for frying or press<lb/> it into pans for<lb/> baking or boiling.</p>
-,,5 ./2
+                <p>With 6lb of beef it would be 2 <hi rend='superscript'>1</hi>/4 <add>per</add> lb.</p>
+                <p>The same kind<lb/> of mixture may<lb/> be varied by adding<lb/> sweet herbs, onions &amp; or turnips,<lb/> carrots &amp; potatoes,<lb/> when vegetables<lb/> are used a small quantity of<lb/> red herring would<lb/> improve the flavour</p>
-Soak the flour in the warm water till it becomes a very thick paste, mix in the spice & the other ingredientschopped, roll the mixture into balls or cakes for frying or <unclear>questionable reading</unclear> it into pans for baking or boiling with 6lb of beef it would be 2 1/4 lb.
-The same kindof mixture may be varied by adding sweet herbs, onions & or turnips, carrots & potatoes, when vegetables are used a small quantity of red herring would improve the flavour
+                    <p>Blackpudding <hi rend='superscript'>1</hi>/4lb<lb/>
+                        Suet <hi rend='superscript'>1</hi>/2 lb &#x2014; 3<hi rend='superscript'>1</hi>/2<lb/>
-Blackpudding 1/4lb
+                        Herbs &amp; Spice 1<lb/>
-Suet 1/2 lb     3 1/2
+                        Potatoes 4lb 1<lb/>
-Herbs & Spice   1
+                        Blood 2qts 1<lb/>
-Potatoes 4lb    1
+                        Onions <hi rend='superscript'>1</hi>/2<lb/>
-Blood 2qts      1
+                        Skins <hi rend='superscript'>1</hi>/2<lb/>
-Onions          1/2
+                        Labour &#x2014; 1<hi rend='superscript'>1</hi>/2<lb/>
-Skins           1/2
+&#x2014;</p>
-Labour        1 1/2
+                    <p>Stir salt into<lb/> the blood while hot<lb/> to prevent a separation<lb/> of the parts,<lb/> chop the potatoes, onions,<lb/> herbs and suet,<lb/> mix the ingredients,<lb/> fill the skins,<lb/> tie them in lengths<lb/> of about a foot, boil<lb/> the puddings half<lb/> an hour. The potatoes<lb/> &amp; suet not to be<lb/> chopped into less pieces<lb/> than cubes of a<lb/> quarter of an inch or thereabouts &#x2014;</p>
+<pb/>
-Stir salt into the blood while hot to prevent a separationof the parts, chop the potatoes, onions herbs and suet, mix the ingredients, fill the skins, tie them in lengths of about a foot, boil the puddings half an hour. The potatoes & suet not to be chopped into <unclear>less</unclear> pieces than cubes of <gap/> quearter of an inch or thereabouts.
+                    <p>Sausages <hi rend='superscript'>1</hi>/2 lb<lb/>
-<p>paragraph</p>
+                        Beef 1lb &#x2014; 4<lb/>
+                        suet 1lb<hi rend='superscript'>1</hi>/2 &#x2014; 10<hi rend='superscript'>1</hi>/2<lb/>
-<head>Sausages 1/2 lb</head>
+                        liver 2lb 2<lb/>
+                        lights 3lb 3<lb/>
-Beef 1lb       4
+                        melt 1lb 1<lb/>
-suet 1lb/2     10/2
+                        Calves tripe &amp;c 3lb 3<lb/>
-liver 2lb      2
+                        mashed potatoes 1lb 9<lb/>
-lights 3lb     3
+                        kidney 1lb 3<lb/>
-melt 1lb       1
+                        onions herbs &amp; spice 4<lb/>
-Calves tripe&c3lb      3
+                        labour 4<lb/>
-mashed potatoes 1lb    9
+                        guts 1<lb/>
-kidney 1lb             3
+                        water one pint<lb/>
-onions herbs & spice   4
+                        if for immediate<lb/>
-labour                 4
+                        use &#x2014;<lb/>
-guts                   1
+,,8 <hi rend='superscript'>1</hi>/2</p>
-water one pint
-if for immediate use
+                    <p>Chop and mix<lb/> the ingredients,<lb/> press them very<lb/> tight into the<lb/> skins &#x2014;</p>
-,, /2
+                    <p>With 10<hi rend='superscript'>lb</hi> of beef<lb/> would be 2<hi rend='superscript'>1</hi>/2 per lb</p>
-Chop and mix the ingredients, press them very tight into the skins
+                    <p>Or with 6lb<lb/> of beef &amp; 6lb of sweet<lb/> bread &amp; kidney 2<hi rend='superscript'>1</hi>/2lb</p>
-With 10lb of beef would be 2/2 per lb
+                    <p>May be put into<lb/> any vegetable soups.<lb/> Fried or baked to<lb/> eat with potatoes<lb/> or any other vegetable.</p>
-Or with 6lb of beef & 6lb of sweet bread & kidney 2/2 lb
+<pb/>
-<gap/> into <gap/> vegetable soup, fried or baked to eat with potatoes or any other vegetable.
+                        <p>Soup 2<hi rend='superscript'>d</hi> quart<lb/>
-<p>paragraph</p>
+                            Bonejelly 2qt 4<lb/>
+                            Liver pounded 1lb 1<lb/>
-Soup 2 quart
+                            Neatsfoot 1lb 2<lb/>
-Bonejelly 2qt        4
+                            fried onions 2<lb/>
-Liver pounded 1lb    1
+                            herbs &amp; spice 2<lb/>
-<gap/> foot 1lb      2
+                            water one gall.<lb/> &#x2014;
-fired onions         2
+                            labour &#x2014; 1<lb/>
-herbs & spice        2
+,,0</p>
-water one gall.
-labour               1
+                        <p><hi rend='superscript'>1</hi>/2 quart<lb/>
-,,0
+                            Bonejelly 2q<hi rend='superscript'>ts</hi> 4<lb/>
+                            neatsfoot 2lb 4<lb/>
+                            ox palate <hi rend='superscript'>1</hi>/2lb 1<lb/>
-/2 quart
+                            calves tripe&amp;c 3lb 3<lb/>
-Bonejelly 2qts       4
+                            herbs &amp; spice 2<lb/>
-<gap/> foot 2lb      4
+                            labour 1<lb/>
-on palate 1/2lb      1
+                            water 2 galls. &#x2014;
-calves tripe&c 3lb   3
+,,3</p>
-herbs & spice        2
-labour               1
+                        <p>Peasesoup 1<hi rend='superscript'>1</hi>/2<hi rend='superscript'>d</hi>qtr<lb/>
-water 2 galls. &#x2014;
+                            Bonejelly 2qts 4<lb/>
-,,3
+                            pease 1 qt 2<lb/>
+                            liver 2lb 2<lb/>
-Pease soup 11/2qts
+                            herbs &amp; spice 2<lb/>
-Bonejelly 2qts       4
+                            water one gall.<lb/>
-pease 1 qt           2
+                            labour &#x2014; 1<lb/>
-liver 2lb            2
+                            D 11</p>
-herbs & spice        2
-water one gall.
+                        <p>Peasesoup 1<hi rend='superscript'>d</hi>qt<lb/>
-labour               1
+                            Jelly 2 <hi rend='superscript'>qts</hi> 3<lb/>
-                    D 11
+                            pease 1 qt 2<lb/>
+                            water one gall.<lb/>
-Pease soup 1 qt
+                            spice 1<lb/>
-Jelly 2 qts          3
+                            labor 1<lb/>
-pease 1 qt           2
+                            red herring <hi rend='superscript'>1</hi>/2<lb/>
-water one gall.
+<hi rend='superscript'>1</hi>/2</p>
-spice                1
-labor                1
+                        <p>Greenpease Soup 2<hi rend='superscript'>d</hi>qt<lb/>
-red herring          ./2
+                            Jelly 2<hi rend='superscript'>qts</hi> &#x2014; 3<lb/>
-/2
+                            drypease 1 pint 1<lb/>
+                            green d<hi rend='superscript'>o</hi> d<hi rend='superscript'>o</hi> 3<lb/>
-Green pease soup 2qt
+                            spinach, lettuce,<lb/>
-Jelly 2qts           3
+                            sorrel, celery - <!-- All bracketed together --> 2<lb/>
-dry pease 1 pint     1
+                            water 3qts<lb/>
-green "     "        3
+                            spice &#x2014; 1<lb/>
-spinach, lettuce, sorrel, celery    2
+                            labor 1<lb/>
-water 3qts
+</p>
-spice                1
-labor                1
+                        <p>Boil the dry<lb/> pease herbs &amp; greens<lb/> in water till soft,<lb/> pound them &amp; press them through<lb/> a sieve add the<lb/> pease &amp; Jelly &amp;<lb/>
+                            boil it.</p>
-Boil the dry pease herbs & greens in water till soft, pound them and press them through a sieve add the pease & jelly & boil it .
+<pb/>
-<p>paragraph</p>
+                        <p>Barley soup 1<hi rend='superscript'>1</hi>/2qt<lb/>
+                            Boiled barley 2 <hi rend='superscript'>qts</hi> 3<lb/>
-Barley soup 1/2qt
+                            mashed turnips 2 <hi rend='superscript'>qts</hi> 1<lb/>
-Boiled barley 2 qts       3
+                            bonejelly 2<hi rend='superscript'>qt</hi> &#x2014; 4<lb/>
-mashed turnips 2qts       1
+                            neatsfoot 1lb &#x2014; 2<lb/>
-bonejelly 2qt             4
+                            beef 1lb 4<lb/>
-<gap/> foot 1lb           2
+                            potatoes 4lb 1<lb/>
-beef 1lb                  4
+                            herb,s spice, &amp;c 2<lb/>
-potatoes  4lb             1
+                            labour &#x2014; 2<lb/>
-herbs spice &c            2
+                            water 6qts<lb/>
-labour                    2
+,,7</p>
-water 6qts
-,,7
+                        <p>The same with four pounds of beef 2<hi rend='superscript'>d</hi><hi rend='superscript'>1</hi>/2 per qt.</p>
-The same with four pounds of beef 2/2 per qt
 <!-- DO NOT EDIT BELOW THIS LINE -->
-{{Metadata:{{PAGENAME}}}}
+{{Metadata:{{PAGENAME}}}}{{Completed}}

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JB/107/111/002: Difference between revisions

Latest revision as of 10:18, 4 February 2020

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