JB/107/110/001: Difference between revisions

Revision as of 15:59, 18 March 2013

[Copied Jan 24th 1796]
Vegetable food

Boiled rice
Rice 1 lb - - 3d
Water 2 qts
labour - - <hi rend='superscript'>1/2</hi>
1d 3/4 per q:t 3 1/2
Simmer the rice in
the water till the water
is all absorbed.

Rice gruel - 1 1/4 per qt
Ground rice 1/2 lb 1 1/2
Water 2 quarts
Treacle - - - 1/2
Labour - - - - <hi rend='superscript'>1/2</hi>
2 1/2

Rice porridge 1d/4 per qt
Rice 1/2 lb - - 1 1/2
Raisins 1/4 lb 1 1/2
Water 2 q:ts
Labour - <hi rend='superscript'>1/2</hi>
2 1/2
The same of oats, barley
pease, wheat or any
other grain except that
the weight of grain
must be encreased 1/3

Brose 1d/4 per q:t
Oatmeal 1 lb - 2d
The pot liquor of
boiled salt beef or
port 3 pints &
labour - - - <hi rend='superscript'>1/2</hi>
2 1/2
Pour the boiling pot
liquor upon the oatmeal
while boiling
hot, stirring it
quickly for two or three
minutes till mixed
& nearly coagulated.
Boiled & chopped
cabbage, lettuce, turnips,
or any other
vegetables may be
mixed.

Boiled rice pudding
1 1/4 per lb
Boiled rice 1 qt 1 3/4
Raisins 1/4 lb 1
Pease-meal 1/2 pint 1/2
Labour <hi rend='superscript'>1/2</hi>
3 3/4
Mix the ingredients
tie them in a cloth
& boil them 20 minutes

---page break---

Boiled scotch barley
a substitute for bread
3/4 per lb or 1 1/2 per
quart
Barley 1 lb - 2 1/4
Water 3 pints
Labour - 3/4
3.

Baked pears 6d 1/2 peck
Pears 1 peck - - 4
Treacle 1/4 lb - - 1
Pimento 1/4 Oz - - 1/2
Ginger 1/4 Oz - 1/2
Labour <hi rend='superscript'>1/2</hi>
6 1/2
Strew the spice
over the layers of
pears as they are
thrown into a deep
pan, spread the treacle
over the upper layer,
put a cover upon the
pan, & bake them in
a slow oven.

Fruit puddings
with potatoes 2d q:t
Mashed potatoes
20 pounds - - 10d
Fruit 1 peck 4
Treacle 1 lb - 4
Ginger 1/2 Oz - 3/4
Milk two q:ts 4
Water do -
Four eggs - 2
Labour - 1
2" 1 3/4
Mix the ingredients
and bake the pudding
in a moderate heat

---page break---

Rice milk 1d 1/2 q:t
Rice 1/2 lb - - 1 1/2
Milk 1 q:t 2
Water 2 qts
Treacle 1/2
Labour <hi rend='superscript'>1/2</hi>
4 1/2

Hasty pudding 1d 1/2 q.t
Peaseflour 1 q.t 2
Milk 2 q:ts 4
Treacle 1/2
Labour <hi rend='superscript'>1/2</hi>
Water 2 qts
7
Stir the whole together
till it boils

Potatoe hasty pudd:g
1d per lb q.t
Potatoes 1 peck - 6
Milk 4 q:ts - 6
Water 4 qts
Treacle - 2
Labour - 1
1. 5.
The potatoes
to be boiled & mashed
then mixed with
the other ingredients
and boiled.

Scotch porridge
Oatmeal 1 pint 2
Water do
Buttermilk 2 qts - 2
Labour <hi rend='superscript'>1/2</hi>
4 1/2
Boil the grits with
the water, stirring in
a little salt, the water
to be boiling before the
grits or oatmeal are
stirred in; then put it
in lumps into the buttermilk
cold
the same may be
eaten with small beer
instead of buttermilk

Baked rice pudding
1 3/4 per lb -
Boiled rice 1 qt 1 3/4
Buttermilk do 1
Labour 1/2
Treacle <hi rend='superscript'>1/4</hi>
3 1/2
Mix the ingredients
and bake them.

Blanc-mange 3/4 per lb
Milk 1 qt 2d
Buttermilk 1 qt 1
Neatsfoot jelly do 1
Labour <hi rend='superscript'>1/2</hi>
4 1/2

---page break---

Boil the whole one
minute — let it
cool.
Sweetened with
treacle, flavoured
with cassia buds,
lemon, thyme or
cardamon seeds.
1d per lb.

Custard 1d lb
Milk 1 qt - 2
Water do
Peasemeal 1/2 lb. 1/2
2 Eggs 1
Labour <hi rend='superscript'>1/2</hi>
4
Mix the ingredients
& stir them
over a slow fire till
the custard boils.

Barley pudding 1d 1/4 lb
Boiled barley 2 q:ts 3
Milk 1 qt - - - 2
Treacle - - - - 1/2
1 Egg - - - - - 1/2
Labour - - - - <hi rend='superscript'>1/4</hi>
Water 1 qt
6 1/4
Mix the ingredients
and bake the pudding
May have an ounce
of suet added
Buttermilk may
be substituted for the
milk & water.

Maize pudding
The maize to be
broken each grain
into 8 or 10 parts
suppose, then boiled
and made as barley
pudding

Rice pudding
made as barley
pudding

Apple cake 1 1/4 lb
Mashed apples 1 q.t 1 1/2
Treacle - - 1/2
Mashed potatoes 2lb - 1
Ground maize salt 1/2
labour - 1/2
One Egg - <hi rend='superscript'>1/2</hi>
4 1/2
Mix the ingredients
& bake them
in a slow oven.

---page break---

Sell boiled barley
ready to be put into
soups or milk, or to
be eaten with treacle
or butter.

It might be
sold with very great
advantage in this
manner as one
pound of scotch
barley weighs full
four pounds when
boiled so as to be dry
on the surface &
measure more than
two quarts.

White peas also in
the same manner.

Kidney beans also
which are now about
the price of peas.

Maize, grits, or
any kind of grain
or pulse.

Catchup with spice
Mushroom catchup 1 q:t
Horse radish 1 oz
2 Onions chopped
Ginger ground 1/2 Oz
Pepper 1/4 Oz
Pimento 1/4 Oz.
Boil the mixture
two minutes.
It is sometimes
made with stale
beer, such as the
grounds of ale, sour
ale, sour cyder, &c
putting a quart to
every quart of pickle
& boiling the mixture
a quarter of an hour
before the spices are
stirred in.
Or with pounded
herrings, pickled
sprats, &c
If required to be
clear it must be
strained through
flannel; in which
case save the
thick part.

Identifier: \| JB/107/110/001"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	001	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
Box Contents

@@ Line 2: / Line 2: @@
 <!-- ENTER TRANSCRIPTION BELOW THIS LINE -->
-<head>[Copied Jan 24<hi rend='superscript'>th</hi> 1796]</head>
+<head>[Copied Jan 24<hi rend='superscript'>th</hi> 1796]<lb/>
+<!-- in pencil -->Vegetable food</head>
-<head><!-- in pencil -->Vegetable food</head>
 <p>Boiled rice<lb/>
 Rice 1 lb - - 3<hi rend='superscript'>d</hi><lb/>
 Water 2 q<hi rend='superscript'>ts</hi><lb/>
-labour - - <hi rend='underline'>1/2</hi><lb/>
+labour - - <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
-<hi rend='superscript'>d</hi> 3/4 per q:<hi rend='superscript'>t</hi> 3 1/2<lb/>
+<hi rend='superscript'>d</hi> 3/4 per q:<hi rend='superscript'>t</hi> 3 <hi rend='superscript'>1</hi>/2<lb/>
 Simmer the rice in<lb/>
 the water till the water<lb/>
 is all absorbed.</p>
-<p>Rice gruel - 1 1/4 per q<hi rend='superscript'>t</hi><lb/>
+<p>Rice gruel - 1 <hi rend='superscript'>1</hi>/4 per q<hi rend='superscript'>t</hi><lb/>
-Ground rice 1/2 lb 1 1/2<lb/>
+Ground rice <hi rend='superscript'>1</hi>/2 lb 1 <hi rend='superscript'>1</hi>/2<lb/>
 Water 2 quarts<lb/>
-Treacle - - - 1/2<lb/>
+Treacle - - - <hi rend='superscript'>1</hi>/2<lb/>
-Labour - - - - <hi rend='underline'>1/2</hi><lb/>
+Labour - - - - <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
-1/2</p>
+<hi rend='superscript'>1</hi>/2</p>
 <p>Rice porridge 1<hi rend='superscript'>d</hi>/4 per q<hi rend='superscript'>t</hi><lb/>
-Rice 1/2 lb - - 1 1/2<lb/>
+Rice <hi rend='superscript'>1</hi>/2 lb - - 1 <hi rend='superscript'>1</hi>/2<lb/>
-Raisins 1/4 lb 1 1/2<lb/>
+Raisins <hi rend='superscript'>1</hi>/4 lb 1 <hi rend='superscript'>1</hi>/2<lb/>
 Water 2 q:<hi rend='superscript'>ts</hi><lb/>
-Labour - <hi rend='underline'>1/2</hi><lb/>
+Labour - <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
-1/2<lb/>
+<hi rend='superscript'>1</hi>/2<lb/>
 The same of oats, barley<lb/>
 pease, wheat or any<lb/>
@@ Line 39: / Line 38: @@
 boiled salt beef or<lb/>
 port 3 pints &amp;<lb/>
-labour - - - <hi rend='underline'>1/2</hi><lb/>
+labour - - - <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
-1/2<lb/>
+<hi rend='superscript'>1</hi>/2<lb/>
 Pour the boiling pot<lb/>
 liquor upon the oatmeal<lb/>
@@ Line 55: / Line 54: @@
 <p>Boiled rice pudding<lb/>
-1/4 per lb<lb/>
+<hi rend='superscript'>1</hi>/4 per lb<lb/>
 Boiled rice 1 q<hi rend='superscript'>t</hi> 1 3/4<lb/>
-Raisins 1/4 lb 1<lb/>
+Raisins <hi rend='superscript'>1</hi>/4 lb 1<lb/>
-Pease-meal 1/2 pint 1/2<lb/>
+Pease-meal <hi rend='superscript'>1</hi>/2 pint <hi rend='superscript'>1</hi>/2<lb/>
-Labour <hi rend='underline'>1/2</hi><lb/>
+Labour <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
 3/4<lb/>
 Mix the ingredients<lb/>
@@ Line 69: / Line 68: @@
 <p>Boiled scotch barley<lb/>
 a substitute for bread<lb/>
-/4 per lb or 1 1/2 per<lb/>
+/4 per lb or 1 <hi rend='superscript'>1</hi>/2 per<lb/>
 quart<lb/>
-Barley 1 lb - 2 1/4<lb/>
+Barley 1 lb - 2 <hi rend='superscript'>1</hi>/4<lb/>
 Water 3 pints<lb/>
 Labour - <hi rend='underline'>3/4</hi><lb/>
 .</p>
-<p>Baked pears 6<hi rend='superscript'>d</hi> 1/2 peck<lb/>
+<p>Baked pears 6<hi rend='superscript'>d</hi> <hi rend='superscript'>1</hi>/2 peck<lb/>
 Pears 1 peck - - 4<lb/>
-Treacle 1/4 lb - - 1<lb/>
+Treacle <hi rend='superscript'>1</hi>/4 lb - - 1<lb/>
-Pimento 1/4 Oz - - 1/2<lb/>
+Pimento <hi rend='superscript'>1</hi>/4 Oz - - <hi rend='superscript'>1</hi>/2<lb/>
-Ginger 1/4 Oz - 1/2<lb/>
+Ginger <hi rend='superscript'>1</hi>/4 Oz - <hi rend='superscript'>1</hi>/2<lb/>
-Labour <hi rend='underline'>1/2</hi><lb/>
+Labour <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
-1/2<lb/>
+<hi rend='superscript'>1</hi>/2<lb/>
 Strew the spice<lb/>
 over the layers of<lb/>
@@ Line 99: / Line 98: @@
 Fruit 1 peck  4<lb/>
 Treacle 1 lb - 4<lb/>
-Ginger 1/2 Oz - 3/4<lb/>
+Ginger <hi rend='superscript'>1</hi>/2 Oz - 3/4<lb/>
 Milk two q:<hi rend='superscript'>ts</hi>  4<lb/>
 Water d<hi rend='superscript'>o</hi> -<lb/>
@@ Line 112: / Line 111: @@
 <pb/>
-<p>Rice milk 1<hi rend='superscript'>d</hi> 1/2 q:<hi rend='superscript'>t</hi><lb/>
+<p>Rice milk 1<hi rend='superscript'>d</hi> <hi rend='superscript'>1</hi>/2 q:<hi rend='superscript'>t</hi><lb/>
-Rice 1/2 lb - - 1 1/2<lb/>
+Rice <hi rend='superscript'>1</hi>/2 lb - - 1 <hi rend='superscript'>1</hi>/2<lb/>
 Milk 1 q:<hi rend='superscript'>t</hi> 2<lb/>
 Water 2 q<hi rend='superscript'>ts</hi><lb/>
-Treacle 1/2<lb/>
+Treacle <hi rend='superscript'>1</hi>/2<lb/>
-Labour <hi rend='underline'>1/2</hi><lb/>
+Labour <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
-1/2</p>
+<hi rend='superscript'>1</hi>/2</p>
-<p>Hasty pudding 1<hi rend='superscript'>d</hi> 1/2 q.<hi rend='superscript'>t</hi><lb/>
+<p>Hasty pudding 1<hi rend='superscript'>d</hi> <hi rend='superscript'>1</hi>/2 q.<hi rend='superscript'>t</hi><lb/>
 Peaseflour 1 q.<hi rend='superscript'>t</hi> 2<lb/>
 Milk 2 q:<hi rend='superscript'>ts</hi> 4<lb/>
-Treacle 1/2<lb/>
+Treacle <hi rend='superscript'>1</hi>/2<lb/>
-Labour <hi rend='underline'>1/2</hi><lb/>
+Labour <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
 Water 2 q<hi rend='superscript'>ts</hi><lb/>
 <lb/>
@@ Line 148: / Line 147: @@
 Water d<hi rend='superscript'>o</hi><lb/>
 Buttermilk 2 q<hi rend='superscript'>ts</hi> - 2<lb/>
-Labour <hi rend='underline'>1/2</hi><lb/>
+Labour <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
-1/2<lb/>
+<hi rend='superscript'>1</hi>/2<lb/>
 Boil the grits with<lb/>
 the water, stirring in<lb/>
@@ Line 166: / Line 165: @@
 Boiled rice 1 q<hi rend='superscript'>t</hi> 1 3/4<lb/>
 Buttermilk d<hi rend='superscript'>o</hi> 1<lb/>
-Labour 1/2<lb/>
+Labour <hi rend='superscript'>1</hi>/2<lb/>
-Treacle <hi rend='underline'>1/4</hi><lb/>
+Treacle <hi rend='underline'><hi rend='superscript'>1</hi>/4</hi><lb/>
-1/2<lb/>
+<hi rend='superscript'>1</hi>/2<lb/>
 Mix the ingredients<lb/>
 and bake them.</p>
@@ Line 176: / Line 175: @@
 Buttermilk 1 q<hi rend='superscript'>t</hi> 1<lb/>
 Neatsfoot jelly d<hi rend='superscript'>o</hi> 1<lb/>
-Labour <hi rend='underline'>1/2</hi><lb/>
+Labour <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
-1/2</p>
+<hi rend='superscript'>1</hi>/2</p>
 <pb/>
@@ Line 194: / Line 193: @@
 Milk 1 q<hi rend='superscript'>t</hi> - 2<lb/>
 Water d<hi rend='superscript'>o</hi><lb/>
-Peasemeal 1/2 lb. 1/2<lb/>
+Peasemeal <hi rend='superscript'>1</hi>/2 lb. <hi rend='superscript'>1</hi>/2<lb/>
 Eggs 1<lb/>
-Labour <hi rend='underline'>1/2</hi><lb/>
+Labour <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
 <lb/>
 Mix the ingredients<lb/>
@@ Line 203: / Line 202: @@
 the custard boils.</p>
-<p>Barley pudding 1<hi rend='superscript'>d</hi> 1/4 lb<lb/>
+<p>Barley pudding 1<hi rend='superscript'>d</hi> <hi rend='superscript'>1</hi>/4 lb<lb/>
 Boiled barley 2 q:<hi rend='superscript'>ts</hi> 3<lb/>
 Milk 1 q<hi rend='superscript'>t</hi> - - - 2<lb/>
-Treacle - - - - 1/2<lb/>
+Treacle - - - - <hi rend='superscript'>1</hi>/2<lb/>
-Egg - - - - - 1/2<lb/>
+Egg - - - - - <hi rend='superscript'>1</hi>/2<lb/>
-Labour - - - - <hi rend='underline'>1/4</hi><lb/>
+Labour - - - - <hi rend='underline'><hi rend='superscript'>1</hi>/4</hi><lb/>
 Water 1 q<hi rend='superscript'>t</hi><lb/>
-1/4<lb/>
+<hi rend='superscript'>1</hi>/4<lb/>
 Mix the ingredients<lb/>
 and bake the pudding<lb/>
@@ Line 231: / Line 230: @@
 pudding</p>
-<p>Apple cake 1 1/4 lb<lb/>
+<p>Apple cake 1 <hi rend='superscript'>1</hi>/4 lb<lb/>
-Mashed apples 1 q.<hi rend='superscript'>t</hi> 1 1/2<lb/>
+Mashed apples 1 q.<hi rend='superscript'>t</hi> 1 <hi rend='superscript'>1</hi>/2<lb/>
-Treacle - - 1/2<lb/>
+Treacle - - <hi rend='superscript'>1</hi>/2<lb/>
 Mashed potatoes 2<hi rend='superscript'>lb</hi> - 1<lb/>
-Ground maize salt 1/2<lb/>
+Ground maize salt <hi rend='superscript'>1</hi>/2<lb/>
-labour - 1/2<lb/>
+labour - <hi rend='superscript'>1</hi>/2<lb/>
-One Egg - <hi rend='underline'>1/2</hi><lb/>
+One Egg - <hi rend='underline'><hi rend='superscript'>1</hi>/2</hi><lb/>
-1/2<lb/>
+<hi rend='superscript'>1</hi>/2<lb/>
 Mix the ingredients<lb/>
 &amp; bake them<lb/>
@@ Line 278: / Line 277: @@
 Horse radish 1 oz<lb/>
 Onions chopped<lb/>
-Ginger ground 1/2 Oz<lb/>
+Ginger ground <hi rend='superscript'>1</hi>/2 Oz<lb/>
-Pepper 1/4 Oz<lb/>
+Pepper <hi rend='superscript'>1</hi>/4 Oz<lb/>
-Pimento 1/4 Oz.<lb/>
+Pimento <hi rend='superscript'>1</hi>/4 Oz.<lb/>
 Boil the mixture<lb/>
 two minutes.<lb/>

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JB/107/110/001: Difference between revisions

Revision as of 15:59, 18 March 2013

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