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A list of recipes. The page is divided into roughly five vertical columns, not all of which are filled. |
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Walnut shell pickle <lb/> | <p>Walnut shell pickle <lb/> | ||
1/2 | 1/2 lb— <lb/> | ||
The husks of ripe <lb/> | The husks of ripe <lb/> | ||
walnuts at the time <lb/> | walnuts at the time <lb/> | ||
| Line 10: | Line 10: | ||
& before they begin<lb/> | & before they begin<lb/> | ||
to rot— <lb/> | to rot— <lb/> | ||
6 tb — — — 1< | 6 tb — — — 1<hi rend='superscript'>d</hi> <lb/> | ||
Salt 1 tb 1 <lb/> | Salt 1 tb 1 <lb/> | ||
Labour <hi rend='superscript'>1</hi>/2 <lb/> | Labour <hi rend='superscript'>1</hi>/2 <lb/> | ||
2<hi rend='superscript'>1</hi>/2 <lb/> | 2<hi rend='superscript'>1</hi>/2 <lb/> | ||
</p> | |||
<!-- 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. --> | <!-- 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/> | husks adding the <lb/> | ||
salt when they are <lb/> | salt when they are <lb/> | ||
nearly bruised into <lb/> | nearly bruised into <lb/> | ||
an uniform mass <lb/> | an uniform mass <lb/> | ||
so that it may be perfectly mixed. <lb/> | so that it may be perfectly mixed. <lb/></p> | ||
<p>This & all other <lb/> | <p>This & all other <lb/> | ||
pickles must be kept <lb/> | pickles must be kept <lb/> | ||
in close vessels, casks <lb/> | in close vessels, casks <lb/> | ||
headed down, jars with <lb/> | |||
bladder tied over the <lb/> | bladder tied over the <lb/> | ||
mouth, or cloth or paper <lb/> | mouth, or cloth or paper <lb/> | ||
| Line 42: | Line 43: | ||
each. </p> | each. </p> | ||
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3 1/2 quart <lb/> | <p>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/> | ||
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/> | 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/> | powdered ginger 2oz 2 <hi rend='superscript'>1</hi>/2 <lb/> | ||
| Line 56: | Line 57: | ||
salt 1<hi rend='superscript'>superscript text</hi>/4 tb <hi rend='superscript'>1</hi>/4 <lb/> | salt 1<hi rend='superscript'>superscript text</hi>/4 tb <hi rend='superscript'>1</hi>/4 <lb/> | ||
onions pounded 1lb 1 <lb/> | onions pounded 1lb 1 <lb/> | ||
garlic <hi rend='superscript'>1</hi>/4 | garlic <hi rend='superscript'>1</hi>/4 oz <hi rend='superscript'>1</hi>/2 <lb/> | ||
Labour - 1 <lb/> | Labour - 1 <lb/> | ||
Water 1 quart — <lb/> | Water 1 quart — <lb/> | ||
<pb/> | <pb/> | ||
1 " 9<hi rend='superscript'>0</hi>/4 <lb/> | 1 " 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. --> | <!-- 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/> | |||
Mix the ingredients, <lb/> | |||
stir the mixture over <lb/> | stir the mixture over <lb/> | ||
a fire till the instant <lb/> | |||
before it boils. To <lb/> | before it boils. To <lb/> | ||
save labour in stirring, <lb/> | save labour in stirring, <lb/> | ||
| Line 73: | Line 73: | ||
be made to boil before <lb/> | be made to boil before <lb/> | ||
the other ingredients <lb/> | the other ingredients <lb/> | ||
are put in | are put in</p> | ||
<!-- horizontal line --> | <!-- horizontal line --> | ||
Pounded salt or red <lb/> | <p>Pounded salt or red <lb/> | ||
herrings, bacon, | herrings, bacon, pilchards, <lb/> &c may be <lb/> | ||
added at pleasure <lb/> | added at pleasure <lb/> | ||
to either of the above <lb/> | to either of the above <lb/> | ||
pickles - | pickles -</p> | ||
<!-- horizontal line --> | <!-- horizontal line --> | ||
Mushroom catchup - <lb/> | <p>Mushroom catchup - <lb/> | ||
Mushrooms 2 <unclear>pecks</unclear> <lb/> | Mushrooms 2 <unclear>pecks</unclear> <lb/> | ||
Salt 2 tb | Salt 2 tb | ||
| Line 101: | Line 101: | ||
<!-- vertical line, new column --> | <!-- vertical line, new column --> | ||
<p>Gooseberry fool - <lb/> | |||
1< | 1<hi rend='superscript'>d</hi> <hi rend='superscript'>1</hi>/4 per quart - <lb/> | ||
Gooseberries 1 gall. 6 <lb/> | Gooseberries 1 gall. 6 <lb/> | ||
Milk — D<hi rend='superscript'>o</hi>. 8 <lb/> | Milk — D<hi rend='superscript'>o</hi>. 8 <lb/> | ||
Water 2 gall. <lb/> | Water 2 gall. <lb/> | ||
Treacle <hi rend='superscript'>1</hi>/2 | Treacle <hi rend='superscript'>1</hi>/2 lb. 2 <lb/> | ||
Oatflour 1 qt 4 <lb/> | Oatflour 1 qt 4 <lb/> | ||
Labour 1 <lb/> | Labour 1 <lb/> | ||
<!-- Partial page break. See above. --> | <!-- Partial page break. See above. --> | ||
1 " 9 <lb/> | 1 " 9 <lb/></p> | ||
Boil the flour in one <lb/> | <p>Boil the flour in one <lb/> | ||
gallon of water till it <lb/> | gallon of water till it <lb/> | ||
becomes a smooth <lb/> | becomes a smooth <lb/> | ||
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cold add the remainder <lb/> | cold add the remainder <lb/> | ||
of the water the <lb/> | of the water the <lb/> | ||
milk & treacle - <lb/> | milk & treacle - <lb/></p> | ||
<!-- horizontal line --> | <!-- horizontal line --> | ||
Baked apple pudding <lb/> | <p>Baked apple pudding <lb/> | ||
6<hi rend='superscript'>1</hi>/2 per peck. <lb/> | 6<hi rend='superscript'>1</hi>/2 per peck. <lb/> | ||
d <lb/> | d <lb/> | ||
| Line 138: | Line 138: | ||
2 eggs — — 1 <lb/> | 2 eggs — — 1 <lb/> | ||
labour - 1 <lb/> | labour - 1 <lb/> | ||
9<hi rend='superscript'>1</hi>/4 <lb/> | |||
</p> | |||
<!-- Partial page break. See above. --> | <!-- Partial page break. See above. --> | ||
<p>Boil & mash <lb/> | |||
Boil & mash <lb/> | |||
the apples stir in the <lb/> | the apples stir in the <lb/> | ||
malt dust & treacle, <lb/> | malt dust & treacle, <lb/> | ||
| Line 153: | Line 154: | ||
mixture over the <lb/> | mixture over the <lb/> | ||
apples & bake it — <lb/> | apples & bake it — <lb/> | ||
< | </p> | ||
<!-- Horizontal line. --> | <!-- Horizontal line. --> | ||
Gooseberry pudding | <p>Gooseberry pudding | ||
<p>1<hi rend='superscript'>1</hi>/4 per quart <lb/> | <p>1<hi rend='superscript'>1</hi>/4 per quart <lb/> | ||
Gooseberries 1 gall. 5 <lb/> | Gooseberries 1 gall. 5 <lb/> | ||
| Line 165: | Line 165: | ||
milk 1 pint 1 <lb/> | milk 1 pint 1 <lb/> | ||
water 1 pint <lb/> | water 1 pint <lb/> | ||
peasemeal | peasemeal <hi rend='superscript'>1</hi>/4lb <hi rend='superscript'>1</hi>/4 <lb/> | ||
labour — <hi rend='superscript'>1</hi>/2 <lb/> | labour — <hi rend='superscript'>1</hi>/2 <lb/> | ||
<!-- Partial page break. See above. --> | <!-- Partial page break. See above. --> | ||
<!-- symbol --> <hi rend='superscript'>1</hi>/4 <lb/> | <!-- symbol --> <hi rend='superscript'>1</hi>/4 <lb/></p> | ||
Made as baked <lb/> | <p>Made as baked <lb/> | ||
applepudding - <lb/> | applepudding - <lb/> | ||
</p> | </p> | ||
<pb/> | <pb/> | ||
<!-- Horizontal line. --> | <!-- Horizontal line. --> | ||
<!-- Vertical line, new column. --> | <!-- Vertical line, new column. --> | ||
Stewed pease 2qt <add>d d</add> <!-- What appear to be two small lower-case d's appear above and below "2qt" --> <lb/> | <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/> | Boiled pease 1 gall. 6 <lb/> | ||
lard <hi rend='superscript'>1</hi>/2 tb 3 <lb/> | lard <hi rend='superscript'>1</hi>/2 tb 3 <lb/> | ||
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spice - 1 <lb/> | spice - 1 <lb/> | ||
water 1 quart <lb/> | water 1 quart <lb/> | ||
<!-- Partial page break. --> | |||
1"0 <lb/> | 1"0 <lb/> | ||
Boil and mash the <lb/> | Boil and mash the <lb/> | ||
| Line 199: | Line 195: | ||
simmer the <lb/> | simmer the <lb/> | ||
whole for a quarter of <lb/> | whole for a quarter of <lb/> | ||
an hour. | an hour.</p> | ||
<pb/> <!-- Horizontal line. The remainder of the vertical column is empty and a new column begins. --> | <pb/> <!-- Horizontal line. The remainder of the vertical column is empty and a new column begins. --> | ||
Turnip pudding <hi rend='superscript'>4</hi>/4lb <lb/> | <p>Turnip pudding <hi rend='superscript'>4</hi>/4lb <lb/> | ||
Turnips 6lb - - - 1 <lb/> | Turnips 6lb - - - 1 <lb/> | ||
peasemeal 2lb - 1<hi rend='superscript'>1</hi>/2 <lb/> | peasemeal 2lb - 1<hi rend='superscript'>1</hi>/2 <lb/> | ||
| Line 211: | Line 207: | ||
carraway seeds <hi rend='superscript'>1</hi>/4 <lb/> | carraway seeds <hi rend='superscript'>1</hi>/4 <lb/> | ||
labour <hi rend='superscript'>3</hi>/4 <lb/> | labour <hi rend='superscript'>3</hi>/4 <lb/> | ||
<!-- Partial page break. --> | |||
6 <lb/> | 6 <lb/> | ||
The turnips to be <lb/> | The turnips to be <lb/> | ||
boiled & mashed then <lb/> | boiled & mashed then <lb/> | ||
mixed with the other <lb/> | mixed with the other <lb/> | ||
ingredients & baked. <lb/> | ingredients & baked. <lb/></p> | ||
<!-- Horizontal line. --> | |||
Carrot pudding 1 <add>d</add> <unclear>it</unclear> <lb/> | <p>Carrot pudding 1 <add>d</add> <unclear>it</unclear> <lb/> | ||
made as turnip pudding < | 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. --> | 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/> | ||
3 or 4 onions with <lb/> | 3 or 4 onions with <lb/> | ||
| Line 243: | Line 238: | ||
water 4 qts | water 4 qts | ||
<!-- Partial page break. --> | |||
-" 5<hi rend='superscript'>1</hi>/2 <lb/> | -" 5<hi rend='superscript'>1</hi>/2 <lb/> | ||
Chop & fry the <lb/> | Chop & fry the <lb/> | ||
| Line 249: | Line 244: | ||
boil them with the <lb/> | boil them with the <lb/> | ||
other ingredients for <lb/> | other ingredients for <lb/> | ||
half an hour — <lb/> | half an hour — <lb/></p> | ||
<!-- Horizontal line. --> | |||
Suet dumplin 2< | <p>Suet dumplin 2<hi rend='superscript'>d</hi> <hi rend='superscript'>1</hi>/4lb_ <lb/> | ||
Hogs | Hogs flay 1 tb - 6<add>d</add> <lb/> | ||
wheat flour 1lb 2<hi rend='superscript'>3</hi>/4 <lb/> | wheat flour 1lb 2<hi rend='superscript'>3</hi>/4 <lb/> | ||
peasemeal 2 tb 2<hi rend='superscript'>1</hi>/2 <lb/> | peasemeal 2 tb 2<hi rend='superscript'>1</hi>/2 <lb/> | ||
raisins 1 lb 4 <lb/> | raisins 1 lb 4 <lb/> | ||
water 3 pints <lb/> | water 3 pints <lb/> | ||
spice & labour 1<hi rend='superscript'>1</hi>/4 <lb/> | spice & labour 1<hi rend='superscript'>1</hi>/4 <lb/> | ||
<!-- Partial page break. --> | |||
1"4<hi rend='superscript'>1</hi>/2 <lb/> | 1"4<hi rend='superscript'>1</hi>/2 <lb/> | ||
| Line 281: | Line 276: | ||
boiled greens constitute <lb/> | boiled greens constitute <lb/> | ||
the principal <lb/> | the principal <lb/> | ||
part of the food. | part of the food.</p> | ||
<pb/> <!-- Vertical line. New column. --> | <pb/> <!-- Vertical line. New column. --> | ||
| Line 291: | Line 286: | ||
pepper salt & labor 1 <lb/> | pepper salt & labor 1 <lb/> | ||
<!-- Partial line break. --> | |||
3 <lb/> | 3 <lb/></p> | ||
<!-- This horizontal line is scribbled out with a wavy line. --> | |||
Boil the turnips, <lb/> | <p>Boil the turnips, <lb/> | ||
mash them, mix <lb/> | mash them, mix <lb/> | ||
the pepper flay & <lb/> | the pepper flay & <lb/> | ||
salt, & boil them <lb/> | salt, & boil them <lb/> | ||
one minute <lb/> | one minute <lb/></p> | ||
<!-- Horizontal line. --> | |||
< | <p>Turnip soup <hi rend='superscript'>1</hi>/2q<hi rend='superscript'>t</hi> <lb/> | ||
Turnip soup <hi rend='superscript'>1</hi>/ | |||
<lb/> | <lb/> | ||
Turnips 6lb_ _ 1 <lb/> | Turnips 6lb_ _ 1 <lb/> | ||
neats foot jelly 1q<hi rend='superscript'>t</hi> 1 <lb/> | |||
water 2q<hi rend='superscript'>ts</hi> <lb/> | water 2q<hi rend='superscript'>ts</hi> <lb/> | ||
Onion spice & <lb/> | Onion spice & <lb/> | ||
| Line 321: | Line 315: | ||
& boil the <lb/> | & boil the <lb/> | ||
whole a quarter of <lb/> | whole a quarter of <lb/> | ||
an hour — <lb/> | an hour — <lb/></p> | ||
<!-- Horizontal line. --> | |||
Carrot Soup <hi rend='superscript'>3</hi>/4 q<hi rend='superscript'>t</hi> <lb/> | <p>Carrot Soup <hi rend='superscript'>3</hi>/4 q<hi rend='superscript'>t</hi> <lb/> | ||
Made as turnip soup | Made as turnip soup</p> | ||
<!-- DO NOT EDIT BELOW THIS LINE --> | <!-- DO NOT EDIT BELOW THIS LINE --> | ||
{{Metadata:{{PAGENAME}}}} | {{Metadata:{{PAGENAME}}}} | ||
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. |
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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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