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Salt 1 tb 1 <lb/> | Salt 1 tb 1 <lb/> | ||
Labour <hi rend='superscript'>1</hi><hi rend='underline'>/2</hi> <lb/> | Labour <hi rend='superscript'>1</hi><hi rend='underline'>/2</hi> <lb/> | ||
2<hi rend='superscript'>1</hi>/2 <lb/> | 2<hi rend='superscript'>1</hi>/2 <lb/> | ||
<!-- I | <!-- I think this is a 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/> | |||
husks adding the <lb/> | husks adding the <lb/> | ||
salt when they are <lb/> | salt when they are <lb/> | ||
Walnut shell pickle
1/2 tb—
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
peaded 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.
---page break---
3 1/2 quart
Walnut husk pickle
4 quarts —— } 6
flourofmustard 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 03 1/2
Walnut shell pudding
Pounded salt or red herring, bacon, pit-chards & may be added at pleasure to either of the above pickles
Mushroom catchup
---page break---
Gooseberry fool
Baked apple pudding
Gooseberry pudding
---page break---
Stewed pease
---page break---
Turnip pudding
Carrot pudding
Onion soup
Suet dumpling
---page break---
Mashed turnips
Turnip soup
Carrot soup
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Identifier: | JB/107/110/002"JB/" can not be assigned to a declared number type with value 107. |
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1796-01-24 |
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107 |
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110 |
vegetable food |
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002 |
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copy/fair copy sheet |
2 |
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|
recto |
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|
i taylor |
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|
evan nepean |
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date is date copied |
35101 |
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