 | Rhestr cynnwys
Rhan 1 |
|
 | Rhestr cynnwys
Rhan 2 |
|
 | Clawr tu mewn - tud. 1
Tea biscuits; To Pickle Salmon |
|
 | Tud. 2-3
Wallnuts; A Gravy; Ramakin Cheese |
|
 | Tud. 4-5
A Plumb Cake; Calves Foot Jelly |
|
 | Tud. 6-7
Stewed Carp; To Make Syllibubs; Stewed Pigeons |
|
 | Tud. 8-9
Goose-Berry Jam; A Pudding; An Apple Pudding; A Brown Pudding |
|
 | Tud. 10-11
Shrub; To Pickle Beef or Mutton |
|
 | Tud. 12-13
Raison Wine; Crispe Pancakes; To Pickle Colly-flowers |
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 | Tud. 14-15
An Orange Pudding; Thin Pan-cakes; Cheese-Cakes |
|
 | Tud. 16-17
A Running Cheese; A Lemmon Pudding |
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 | Tud. 18-19
A Rice Pudding; A Pudding; Potted Beef |
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 | Tud. 20-21
Mangoes; White Fricasy of Chickens |
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 | Tud. 22-23
Veal Glew; A Brown Fricasy of Rabbits |
|
 | Tud. 24-25
To Fry Artichoke Bottoms; To Fry Oysters; A Running Cheese; A Lemmon Pudding |
|
 | Tud. 26-27
Salting Hams; Calves Liver Roasted; A Browning for Made Dishes |
|
 | Tud. 28-29
To Dry Damsons; Cheese Cakes; Preserved Cucumbers |
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 | Tud. 30-31
Preserved Cucumbers cont.; Wallnut Catchup |
|
 | Tud. 32-33
Carachi an Indian Fish; A Good Receipt for Destroying Rats; Ginger Bread |
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 | Tud. 34-35
A Good Plumb Cake; Shrub; Stewed Pears |
|
 | Tud. 36-37
A Pudding (Mrs Lloyd's); A Pudding; Lemmon Pickle |
|
 | Tud. 38-39
Broiled Chickens; A Seed Cake; Rolls |
|
 | Tud. 40-41
Blamongh; Red Quince Marmolott; Preserved Plumbs or Pears; Fish Sauce to keep all the year |
|
 | Tud. 42-43
Potatoe Pudding; Salting Hams; A White Fricacy; Pickled Quinces for Tarts |
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 | Tud. 44-45
Pickled Cucumbers; Mangoes; Pickled Musharooms White |
|
 | Tud. 46-47
Pickled Onions; Indian Pickle |
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 | Tud. 48-49
Musharoom Catchup; Green Pease Soop |
|
 | Tud. 50-51
Stewed Carp; Beef Alamode |
|
 | Tud. 52-53
To Stew a Rump of Beef; A Browning for Made Dishes |
|
 | Tud. 54-55
A Goosberry Pudding; A Boiled Rice Pudding |
|
 | Tud. 56-57
Brown Mushrooms; When you boil fowl... |
|
 | Tud. 58-59
White Sauce for Fowls; To boil young Chickens |
|
 | Tud. 60-61
To Make another gooseberry Pudding; Table Beer; Mr Johnnes receipt to make a Cake to be brought to Table instead of a Pudding |
|
 | Tud. 62-63
A Goose berry Pudding; Mead |
|
 | Tud. 64-65
Mead cont.; To make Ginger Wine; To Salt Salmon for Drying |
|
 | Tud. 66-67
To Salt Salmon cont.; Ginger Wine cont.; To Pickle Salmon |
|
 | Tud. 68-69
To make a salt fish Pie (incomplete); Elder flower Wine |
|
 | Tud. 70-71
Elderflower wine cont.; Ginger Wine |
|
 | Tud. 72-73
Camp Vinegar; Pickled Beef (Sir Robert Staples) |
|
 | Tud. 74-75
Pickled beef cont.; Oyster Catchup |
|
 | Tud. 76-77
Ginger bread; Gemonge |
|
 | Tud. 78-79
Gemonge cont.; Blomonge |
|
 | Tud. 80-81
To make Sugar Vinegar; Observations on Pickling |
|
 | Tud. 82-83
Observations on Potting & Collaring; Observations upon Cakes |
|
 | Tud. 84-85
Cakes cont.; Observations on Drying and Candying; Observations upon Preserving |
|
 | Tud. 86-87
Preserving cont.; Observations on Puddings |
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 | Tud. 88-89
Observations on Pies; Observations on Soups |
|
 | Tud. 90-91
Soups cont.; Observations on Dressing Fish |
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 | Tud. 92-93
Dressing fish cont.; Observations on Boiling and Roasting |
|
 | Tud. 94-95
Boiling and roasting cont. |
|
 | Tud. 96-97
Roasting |
|
 | Tud. 98-99
Roasting cont.; To Roast a Pig |
|
 | Tud. 100-101
Roast pig cont.; The Sauce for the Pig |
|
 | Tud. 102-103
To Dress the Pettitoes; Observations on Made Dishes |
|
 | Tud. 104-105
Made dishes cont.; A Roll of Forcemeat |
|
 | Tud. 106-107
Roll of forcemeat cont.; Indian Pickle |
|
 | Tud. 108-109
Indian pickle cont. |
|
 | Tud. 110-111
Indian pickle cont.; Mrs Turner's receipt for Salting Hams, Bacon, Tongues or Beef |
|
 | Tud. 112-113
Salting cont.; Preserved Plumb; Mrs Philipp's receipt for Elder Wine |
|
 | Tud. 114-115
To Pickle Pork; To Pickle beef (Sir Robert Staples) |
|
 | Tud. 116-117
To make Shrub; Another shrub; Ground Rice Crust for Tarts |
|
 | Tud. 118-119
Sugar Vinegar; Camp Vinegar |
|
 | Tud. 120-121
White Soop; Mushroom Powder |
|
 | Tud. 122-123
Mushroom Powder cont.; To Prepare Elm Bark; Burdock tea for the Gout |
|
 | Tud. 124-125
Eye Water (Miss A. ?Home's); Eye Water (Mrs Jordan's) |
|
 | Tud. 126-127
Tar Water; For the Gout in the Stomach (Mrs Bateman) |
|
 | Tud. 128-129
For a Cough (Mrs J. Bowen's); For a Cough (Mr Warrington Price's); The Hooping Cough (Doctor Pitcairn's); For a Flooding |
|
 | Tud. 130-131
Table Beer |
|
 | Tud. 132-133
Lady Lawley's Receipt for a Plaister to Prevent Miscarriage; Missletoe for fits |
|
 | Tud. 134-135
To dye Black Lace |
|
 | Tud. 136-137
To dye Black Lace cont.; To take Iron Moulds out of Linnen and grease out of woollen or silk |
|
 | Tud. 138-139
Gooseberry Vinegar |
|
 | Tud. 140-141
Gooseberry Wine (Mrs Morgan, with footnote of Mrs Buchanan's variant) |
|
 | Tud. 142-143
Currant Wine (title only); A strong cement |
|
 | Tud. 144-145
Crab Vinegar; For the Piles (Mrs Price's) |
|
 | Tud. 146-147
Rice Cakes (Stradmore); Elder Wine (Mr Lloyd of Bala's) |
|
 | Tud. 148-149
Elder Wine cont.; Treacle Beer |
|
 | Tud. 150-151
English Madeira; For cleaning Plate |
|
 | Tud. 152-153
Thieves Vinegar; Green Ointment; For scorbutic complaints |
|
 | Tud. 154-155
Scorbutic Complaints cont. |
|
 | Tud. 156-157
Scorbutic Complaints cont. |
|
 | Tud. 158-159
Tenby Breakfast Cakes; Currant Wine; Theives Vinegar |
|
 | Tud. 160-161
Elder Wine |
|
 | Tud. 162-163
To Dress a Beeves Head (Mrs Colthurst) |
|
 | Tud. 164-165
Hare Soop; To dress a breast or Loin of Mutton |
|
 | Tud. 166-167
To clean Brown Tea Urns; For a sore Breast |
|
 | Tud. 168-169
For a sore Breast cont.; For Lax and Vomiting in children; Mock Turtle Soop |
|
 | Tud. 170-171
Gooseberry Wine; For the Worms in children (Mrs Griffiths) |
|
 | Tud. 172-173
Walnut Ketchup; Pickled Salmon |
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