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3 1/2 quart <lb/> | 3 1/2 quart <lb/> | ||
Walnut husk pickle <lb/> | Walnut husk pickle <lb/> | ||
4 quarts —— } <!-- encapsulates last two lines --> 6 <lb/> | 4 quarts — — } <!-- 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/> | <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/> | ||
horseradishleaves <hi rend='superscript'>1</hi>/2tb <hi rend='superscript'>1</hi>/2 <lb/> | horseradishleaves <hi rend='superscript'>1</hi>/2tb <hi rend='superscript'>1</hi>/2 <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
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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.
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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
Labour - 1
Water 1 quart —
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1 " 904
Mix the ingredients,
stir the mixture over
afire till the instant
before it boils. To
save labour in stirring,
the walnut
pickle & water may
be made to boil before
Walnut shell pudding
Pounded salt or red herring, bacon, pit-chards & may be added at pleasure to either of the above pickles
Mushroom catchup
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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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