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