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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 - - - }
Onion soup
Suet dumpling
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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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