[Recipe book]; [manuscript].; Receipt book

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[England, 1780-1850] Begins with an 18th-century, undated section of medical recipes, primarily for horses and other animals, but with some remedies for worms in children, ague, heart burn, rheumatism, etc. (p. 1-26), with a listing of the contents of this section on f. i recto. Remainder of the volume comprises culinary recipes for meats, cheeses, puddings, preserves, pickles; mead, wine, shrubs, and other beverages, with a few medical recipes interspersed (p. 40-165). The last section of the volume beginning on p. 107 includes some dates, 1803-1836, and attributions for most of the recipes included; the most frequently occurring names are Mrs. J. Arden Clegg or Isabella Clegg and Miss Barber. One attribution includes a place name, "Mrs. Christopherson, Sutterton, 1803." Other surnames include Barton, Carhill, Carrington, Collin, Forbes, Hamilton, Harrison, Horsley, Howe, Hughes, Parkinson, Urquhart, and Ware; plus the full names Gentle Brown and Charlotte Jones. A few recipes are attributed to "Enquire Within."

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p. 131
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p. 131

132 Directions for Preserving Raspberries and Strawberries. Raspberries to be put into the pan without sugar, and made quite hot, but not exactly boiled. Pounded sugar to be then added, and boiled 10 minutes.

Strawberries to stand 24 hours with pounded sugar, and then boiled 20 minutes or 1/2 an hour. Mrs J.A Clegg -

Cheesecakes A [?] of new milk to 3 oz. of ground rice - boil it till stiff - and add 5 eggs. sugar nutmeg - currants and orange marmalade.

Bread and Butter Pudding Slice Bread spread with Butter, and lay it in a dish with Currants between each layer. Pour over it a Custard made of a quart of Milk - 2 eggs - some lemon peel. 2 bitter Almonds a little nutmeg and sugar to your taste. Let it soak an hour before it is baked. A penny [toll?] is sufficient Bread.

Last edit almost 4 years ago by Mick
p. 132
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p. 132

Receipt for Boiling Rice Plain. Clean and wash the Rice 3 or 4 times in Salt and water. boil it in a good quantity of boiling water fast for 10 minutes - throw it into a sieve to drain - then put it inot the same pan without water, and let it near the fire to dry, taking care it does not burn, which it is apt to do. Mrs Clegg.

To make Short Bread. To 1 pound of Flour take 1/2 pound of fresh Butter and 4 ounces of moist sugar. Rub the Butter lightly into the Flour then mix in the sugar, and rub all in together until it be ready for rolling out. roll it out about a 1/2 inch thick, and stamp it. and then cut it into any shape you fancy. Bake in a moderate Oven. Mis Urquhart.

Ginger Bread. To a pound and a quarter of Flour take a pound of Treacle - the best kind - 6 oz. of fresh Butter 4 oz. of moist sugar - 4 oz. of Lemon - peel - cut small 2 eggs - 1/2 oz of Jamaica Pepper - 1/2 oz. of Ginger - a small teaspoonful of Soda. Rub the Butter into the

Last edit almost 4 years ago by Mick
p. 133
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p. 133

134 Flour - and then mix in the sugar - the Lemon Peel Spices and Soda - then the Treacle and eggs - and work them all well together - put in a tin shape - lined with paper buttered - and baked in a very slow oven. Mrs Uiquhart.

Rice Flummery To 1 quart of milk put 5 heaped table spoonfuls of ground rice - a few bitter almonds - some lemon peel - and sugar to your taste. Let it boil until quite thick, stirring it all the time. / as otherwise it would burn / and then put it into a mould previously dipped in cold water. Take out the Almonds and lemon peel before putting it into the mould.

To make Currie. Take a table spoonful of Currie Powder - one of Flour - one of vinegar - and a little salt. Mix them up well in a basin, to which add a tea cupfull of gravy or soup. an onion cut into small pieces and a table spoonful of cream. Put the whole into a stew pan - let it boil for 5 minutes together - then add to it cooked meat / about a pound / cut up very small, or fish. Warm the whole thoroughly, and serve it up

Last edit almost 4 years ago by Mick
p. 134
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p. 134

in the centre of a pound of rice, or separately. The Vinegar is best added when the meat is put in, as the boiling is apt to break the milk - instead of gravy, milk makes a very nice curry - better, T think, than soup. It is made in the same way, and a tea-spoonful of curry powder, or a small desert spoonful is enough. Cooked vegetables are a great improvement, added in small quan: tities in curry. Mrs Forbes.

To make Lemon Pickle. Choose those which are young and fresh, with thick peels. Grate off the rinds, but not to as to hurt the skin - then put them on the end in a deep jar, with layers of salt so that each be completely covered. After remaining 8 or 10 days, take them out - wipe them, and simmer them in a brass pan 20 minutes in strong vinegar with as much turmeric as will make them a deep yellow. Then drain and put them into jars. Boil up the vinegar with a little mace, cloves and white peppercorns. pour it upon the Lemons, and cover the jars close. They will soon be ready for use, but the longer kept the better

Last edit almost 4 years ago by Mick
p. 135
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p. 135

136 The grated rind of the Lemons put into a bottle with a little salt - sugar - nutmeg and brandy, is good in a pudding, and the liquor from the Pickle is nic in Fish-sauces and meat-hashes. Mis Parkinson.

Receipt for a case of Cholera Sulphioni Ether - 1oz Tiniture of Rhubarb 1 oz Laudanum 1/4 oz Take one tea-spoonful in a Wine-glass of Brandy - without any water. Mr Barton.

Plum Pudding 1 lb of Flour. 1/2 lb of Raisins - 1/2 lb of currants 1/2 lb of Suet. Sufficient Treacle, or Treacle and water to mix them. Mis Carhill.

Pornatum for the hair 1 lb of Pork fat, under down and strained - to which add half a bottle of Salad Oil / 1-2 the bottle / and six penny worth of Oil of Bergamot. Mix together with

Last edit almost 4 years ago by Mick
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