University of Guelph: Handbound Recipe and Remedy Book (XM1 MS A117045)

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Sir. If when you have introduced your Creams and Delicacies, there should be Room for my Jelly, and you approve it, 'tis yours, and let me tell you, tho' I say it that should not say it if it is not the Clearest, 'tis well tasted.

Taken out of The London Magazine: for September, 1754

Sieve,

Last edit about 2 years ago by pat_mccurry
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Mrs Capps To make Yeast Cake 2 C 1/2 flour _ _ _ _ _ _ _ _ 5 3 C Currants _ _ _ _ _ _ _ 1:9 10 Eggs _ _ _ _ _ _ _ [1]6 6 oz. Sugar _ _ _ _ _ _ _ _ 3 1/2 C butter _ _ _ _ _ _ _ _ 3 1/2 1/2 a pint Cream _ _ _ _ _ _ 3 1/2 Spice _ _ _ _ _ _ _ _ _ _ 4 line L-- 0 = 3:10 a pint of yeast _ _ _ _ _ _ 24 line 0:4:0 Made in December 1765 ------

All materials very dear flourish

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To make Currants-Jelly Young housewive listen, and receive What goodly hints the muse will give; It matters not which 'tis, to tell the, Suppose it her who best loves JellyOf currants red, the better sort, Well pick'd 4 lbs. of white a quart: A quart of ale, moreover, madams, The better sort, we think, is Adam's: Four pounds of Sugar, good as any, (I.e.) of suger seven-penny: These mix, and boil in pan of Copper Till currant shrunk proclaim it proper To have recourse to famous seeve; Of fam'd Hippocrates the sleeve: That done Let panrefulgents shineThe boiling juice from scum refine; and when the weaker parts are flown; When none remain but what 'tmay own,

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Receipts to make Pickled Herring Soup. Take a quart of split peas; Put to them five quarts -- of cold water, a quarter of an ounce of old jamaicaPepper two large onions, three pickled herrings washed in 2 or three waters, and the rows out skinded, and cut into pieces. Poil all together till a quart is diminshed: Pour in a pint of boiling water, and let the whole boil. a quarter of an hour: Take it off, and strain it thro' a cullender: Throw into the soup, seven or eight heads of sallary, three heads of endive, all of them cut very small, together with a handful of dried mint, pased thro' a lawn siveve: Set all these on the fire, and boil the whole near three quarters of an hour; stirring the soup perpetually, to prevent burning to, which it will do in a moment, and therefore the pot should stand on a trivet. Bread, cut into diamonds, and fried crisp in butter, must be thrown into the soup, which then may be served up.

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Large Brown Paper Bound Manuscript - inserted leaves Una Abrahamson Canadian Cookery Collection

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