JB/107/110/002

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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 " 90/4

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
the other ingredients
are put in

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

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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

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Gooseberry fool -
1d1/4 per quart -
Gooseberries 1 gall. 6
Milk — Do. 8
Water 2 gall.
Treacle 1/2 tb. 2
Oatflour 1 qt 4
Labour 1

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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 -

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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

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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 —


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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 1/6tb 1/4
labour — 1/2

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1/4
Made as baked
applepudding -

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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

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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.

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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

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6
The turnips to be
boiled & mashed then
mixed with the other
ingredients & baked.

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Carrot pudding 1 d it
made as turnip pudding

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Onion Soup 1/4 d perqt

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

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-" 51/2
Chop & fry the
onions in the lard,
boil them with the
other ingredients for
half an hour —

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Suet dumplin 2d 1/4lb_
Hogs Hay 1 tb - 6d
wheat flour 1lb 23/4
peasemeal 2 tb 21/2
raisins 1 lb 4
water 3 pints
spice & labour 11/4

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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

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Mashed turnips

Turnip soup

Carrot 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
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