5 10 133 https://www.huntroyd.co.uk/files/original/3/55/F2P11R.JPG cfe3a228ed2846c658945c6600eb5f8c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>The Hampshire way of curing Bacon</center>To a large hog of 12 or 14 stone put ¼lb bag salt, ¼lb salt petre, 1lb coarse brown sugar, 1oz Sal prunel[l[, mix them well together then divide it and put half to each flitch rubbing it well in & it is to remain so one night- the next morning it must be rubb’d & cover’d with common salt about the thickness of a shilling, for a hog of this size it should not be less than 3 weeks in salt, the flitches should be chang’d every 2 or 3 days & where the salt falls off more must be put on, then dried in a chimney 3 weeks or a month - "Sal prunel" should be "Sal prunella" which is potassium nitrate. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 11. Recto Subject The topic of the resource Recipe for The Hampshire way of curing Bacon Publisher An entity responsible for making the resource available Gillespie Family Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource The Hampshire way of curing Bacon To a large hog of 12 or 14 stone put ¼ pound lb bag salt ¼ pound lb salt petre 1 pound lb coarse brown sugar, 1 ounce oz Sal prunella mix them well together then divide it and put half to each flitch rubbing it well in & it is to remain so one night- the next morning it must be rubbe’d & covere’d with common salt about the thickness of a shilling for a hog of this size it should not be less than 3 weeks in salt, the flitches should be change’d every 2 or 3 days & where the salt falls off more must be put on, then drye'd in a chimney 3 weeks or a month- Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document bacon brown sugar chimney common salt curing flitch Hampshire hog sal prunel salt petre https://www.huntroyd.co.uk/files/original/3/56/F2P12V.JPG db0dd4bafc26107ef8a04f9ab0b7fdfa Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>To make dutch puffs</center>1 pint of cream, 6 eggs, 5 spoonfuls of fine flour, 1 of Sugar 1 of yeast mix[e[d wel together - melt 1/4lb of fresh butter & add to the rest put them into large deep cups sifting over them some fine sugar before they are put into the oven- <center>White soup</center>Take a knuckle of veal put it into <del>3 </del>3 Qts of water a little bundle of sweet herbs, one onion: a teaspoonfull of white pepper 4 blades of mace, cover it & let stew over a slow fire till it till it is as good as you wou'd have it salt to your taste- tthen strain it off, take of<del>f</del> all the top & bottom, to 2 qts put a pint of cream 8 eggs, keep it stirring quick one way after you have put <del>it in</del> the eggs & cream, or it will curdle- when thick enough send it up * <center>Dutch Blomange</center>Take 20 oz of Isinglass put to it a pint of boiling water, when it is dissolved strain it, put to it a p[in]t of white wine, 8 yolks of eggs well beaten, the juice of 4 lemons & the rind of one cut thin off- mix them all together & set them on the fire, sweeten it to your taste- keep it stirring till it boils *Down under the house are the kitchens. This brings to mind a wonderful device, a mahogany dumbwaiter working with pulleys and counter weights, and the meal served upstairs by a butler and maids. A formal meal may be served by a silverman. Needless to say Huntroyd was an exceptionally large and grand mansion. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 12. Verso Subject The topic of the resource Recipe to make Dutch Puffs, White Soup and Dutch Blomange. Publisher An entity responsible for making the resource available Gillespie Family Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource To make dutch puffs 1 pint of cream, 6 eggs, 5 spoonfuls of fine flour 1 of Sugar 1 of yeast mixe'd wel together- melt 1/4lb of fresh butter & add to the rest put them into large deep cups sifting over them some fine sugar before they are put into the oven- White soup Take a knuckle of veal put it into <del>3</del> 3 Qts of water a little bundle of sweet herbs, one onion: a teaspoonfull of white pepper 4 blades of mace, cover it & let stew over a slow fire till it till it is as good as you wou'd have it salt to your taste- tthen strain it off, take of<del>f</del> all the top & bottom, to 2 qts put a pint of cream 8 eggs, keep it stirring quick one way after you have put <del>it in</del> the eggs & cream, or it will curdle- when thick enough send it up Dutch Blomange Take 20 oz of Isinglass put to it a pint of boiling water, when it is dissolved strain it, put to it a p[in]t of white wine, 8 yolks of eggs well beaten, the juice of 4 lemons & the rind of one cut thin off- mix them all together & set them on the fire, sweeten it to your taste- keep it stirring till it boils Continues on F2P13R Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document https://www.huntroyd.co.uk/files/original/3/57/F2P13R.JPG aac70b749540a736ab5df3c33b26b26e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> & skim it clear- <center>To stew a rump of beef</center>Take your beef & bone it & sprinkle it with salt- the next day take one handful of spinnach, one of parsley, some thyme, savoury & knotted marjoram- chop them very fine & take the yolks of 3 boil’d eggs- 2 anchovies cut very fine, mix them all together, add the rind of 2 lemons finely cut with 2 raw eggs, stuff your beef the long way then take 1 qt of water, 1 pt of red wine, put them into the stewpan with your beef- put in 1 onion stuck with cloves and let your beef stew 4 hours/ if it is large keep it turned for fear it shou’d burn- then take it up- strain the gravy & skim it & then put in some truffles and morells- you must have an Ox pallet readly boil‘d to cut in pieces and put in, then put in a little more wine- let it stew one hour then dish it up- <center>To make hartshorn jelly</center>Take half a pound of hartshorn shavings set in the fire to boil quick with a gallon of water till it comes to 3 pints strain it off & let it stand till next day- then set it on the fire to Hartshorn Jelly or a decoction of burnt hartshorn in water was used to treat diarrhoea. The coal of hartshorn, called calcinated hartshorn, was used as an absorbent, as well as in the treatment of dysentery. Salt of hartshorn (ammonium carbonate) was used as a sudorific for treatment of fevers, and as a smelling salt. Hartshorn was also used to treat insect bites, sunstroke, stye, and snakebites. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Subject The topic of the resource Recipe to stew a rump of beef and to make Hartshorn Jelly Publisher An entity responsible for making the resource available Gillespie Family Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Title A name given to the resource Folio 2. Page 13. Recto Description An account of the resource Continues from F2P12V skim it clear- To stew a rump of beef Take your beef & bone it & sprinkle it wit┌h┐salt- the next day take one handful of spinnach, 1 of parsley, some thyme, savoury & knotted marjoram- chop them very fine & take the yolks of three boiled eggs 2 anchovies cut very fine, mix them all together add the rind of two lemons finely cut with 2 raw eggs, stuff your beef the long way then take 1 quart of wa- -ter, 1 pint of red wine, put them into the stewpan with your beef- put in one onion stuck with cloves and let your Beef stew 4 hours/ if it is large keep it turned for fear it shoul’d burn- then take it up- strain the gravy & skim it- & then put in some truffles and morells- you must have an Ox pallet readly boile‘d to cut in pieces and put in, then put in a little more wine- let it stew one hour, then dish it up- To make hartshorn jelly Take half a pound of hartshorn shavings set in the fire to boil quick with a gallon of water till it comes to 3 pints strain it off & let it stand till next day- then set it on the fire to Continued on F2P14V Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Superscript text is ┌ ┐ Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Relation A related resource F2P12V Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document Creator An entity primarily responsible for making the resource Charlotte Starkie anchovies beef hartshorn isinglass knotted marjoram morells ox pallet Parsley rump savoury shavings spinnach stewpan thyme truffles https://www.huntroyd.co.uk/files/original/3/58/F2P14V.JPG ca2d3155b16dfaaf4cbe0425cd44472e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> Continued from Folio 2. Page 13. Recto. melt & take the whites of 10 eggs well beaten- the juice of 6 lemons, Half a pint of white wine- sugar to your taste, mix them all together and set them on the fire to boil a little while- put a bit of lemon peel into the Bag and pour it through 3 or 4 times till it is very clear- be sure your lemons are very clean before you pare them- if you put a small bit about the breadth of a straw into your glass it will give it a fine flavor- if you intend the jelly to turn out in shapes you must boil 2 oz of Isinglass with the shavings- before you set the jelly on to warm the second day after you have strain’d it from the shavings, then it will be the same settlement, do not put that in <center>To dress Carp</center>Take your two Carp and bleed them in half a pint of white wine, take the livers & chop them with two anchovies, a handful of Parsley, a single sprig of Thyme, a little bit of onion, two spoonfuls of Elder Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 14. Verso Subject The topic of the resource Recipe to dress carp Description An account of the resource Continued from Folio 2. Page 13. Recto melt & take the whites of 10 eggs well beaten- the juice of 6 lemons half a pint of white wine- sugar to your taste mix them all together & set them on the fire to boil a little while- put a bit of lemon peel into the Bag & pour it through 3 or 4 times, till it is very clear- be sure your lemons are very clean before you pare them- if you put a small bit about the breadth of a straw into your glass it will give it a fine flavor- if you intend the jelly to turn out in shapes you must boil 2 ounces oz of Isinglass with the shavings- before you set the jelly on to warm the second day after you have straine’d it from the shavings, then it will be the same settlement, do not put that in- To dress Carp Take your two Carp and bleed them in half a pint of white wine, take the livers & chop them with two anchovies, a handful of Parsley, a single sprig of Thyme a little bit of onion, two spoonfuls of Elder Continued on F2P15R Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived F2P13R Publisher An entity responsible for making the resource available Gillespie Family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Relation A related resource F2P13R Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document anchovies Carp Elder vinegar flavor hartshorn isinglass livers Parsley thyme https://www.huntroyd.co.uk/files/original/3/59/F2P15R.JPG 1f1dd3a4df96de3a46900168b2709957 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> Continued from F2P14V vinegar, four corns of white pepper shake a little flour over them put all three into a silver saucepan let all stew gently about an hour then put in three quarters of a pound of Butter- Boil the Carp & drain them well put sippets about the dish- Pour the sauce over them <center>To Stew Indiff*</center>Take the green leaves off, wash it clean let it be wip’d dry, then put a lump of Butter in your saucepan, it must be brown but take care it be not burnt- then put in your Indiff with a little gravy, let it stew till enough, season it with pepper & Salt it to your taste thicken it with flour & butter & serve it up - <center>Green Gooseberry Wine</center>To every Pound of Gooseberrys when picked and bruised put one Quart of Water- let it stand 3 days, stirring it every day, strain it from the pulp & seeds, & and to every gallon of liquor put 3lbs of loaf sugar, when dissolved barrel it and in 6 months plug it, & if the sweetness is gone off bottle it. When you barrel it put in a little Isinglass & to each Continued on Folio 2. Page 16. Verso *This was a puzzle that seemed to make no sense. It may be that the writer was using phonetic sounds and the receipt was dictated to her. Inspiration has to take priority over the spelling, even if the word is easily transcribed, and so the editor thinks the correct word is Endive or Chicory. Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar, bitter, leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called common chicory). Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 15. Recto Subject The topic of the resource Recipe To Stew Indiff* and make Green Gooseberry Wine. Description An account of the resource Continued from Folio 2. Page 14. Verso. vinegar, four corns of white pepper shake a little flour over them put all these into a silver saucepan let all stew gen- -tly about an hour then put in three quarters of a pound of Butter- Boil the Carp & drain them well put sippets about the dish- Pour the sauce over them- To Stew Indiff Take the green leaves off, wash it clean let it be wipe’d dry, then put a lump of Butter in your saucepan, it must be brown but take care it be not burnt- then put in your Indiff with a little gravy, let it stew till enough, season it with pepper & Salt it to your taste thicken it with flour & butter & serve it up - Green Gooseberry Wine To every Pound of Gooseberrys when picked and bruised put one Quart of Water- let it stand 3 days, stirring it every day, strain it from the pulp & seeds, & and to every gallon of liquor put 3lbs of loaf sugar when dissolved barrel it & in 6 months plug it, & if the sweetness is gone off bottle it. When you barrel it put in a little Isinglass & to each Continued on Folio 2. Page 16. Verso Creator An entity primarily responsible for making the resource Charlotte Starkie Publisher An entity responsible for making the resource available Gillespie Family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Relation A related resource F2P14V Language A language of the resource English Type The nature or genre of the resource Paper document corns Gooseberries Gooseberry Wine Indiff isinglass saucepan silver https://www.huntroyd.co.uk/files/original/3/60/F2P16V.JPG 2f92e5bcee1650787919e119bf2e9f2c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> Continued from Folio 2. Page 15. Recto. 5 galls of Juice put one Quart of the best Brandy- NB the Gooseberries must be fully grown but no near ripe- <center>Blamange</center>1 ounce of Isinglass to a pint of New milk, a stick of cinnamon, boile[e]’d till the Isinglass dissolves, a handful of sweet allmonds, with 4 or 5 bitter beat to a paste- a pint of cream- let it come off boiling, strain it, pour it in shapes <center>To pickle red Cabbage</center>Cut off the outside leaves & then cut the cabbage in half or in whole slices about half an inch thick, sprinkle it with salt and press it between 2 boards for a Night then put it in a jar with pepper & <del>Vinegar</del> cloves & fill it up with Cold vinegar - <center>A very good Pudding to boil</center>Take the inside of two halfpenny rolls grated- ½ lb of currants 6 Oz of sugar ½ lb of Suet half a Nutmeg a Spoonful of Sack & 4 eggs- The closest thing to Sack is Sherry but there is actually no direct comparison. It was matured in oak barrels and was a low quality, sweet, high alcohol drink that used to be popular. Possibly the drawback could be that the sweetness was perhaps derived from “Sugar of Lead” that has been mentioned elsewhere. Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 16. Verso Subject The topic of the resource Recipe for Blamange,To pickle Red Cabbage, and a very good pudding to boil. Description An account of the resource Continued from Folio 2. Page 15. Recto. 5 gallons of Juice put one Quart of the best Brandy- NB the Gooseberries must be fully grown but no near ripe- Blamange 1 ounce of Isinglass to a pint of New milk, a stick of cinnamon, boile’d till the Isinglass dissolves, a handful of sweet all- -monds, with 4 or 5 bitter beat to a paste- a pint of cream- let it come off boiling strain it, pour it in shapes- To pickle red Cabbage Cut off the outside leaves & then cut the cabbage in half or in whole slices about half an inch thick, sprinkle it with salt and press it between 2 boards for a Night then put it in a jar with pepper & [<del>Vinegar</del>]Cloves & fill it up with Cold vinegar- A very good Pudding to boil Take the inside of two halfpenny rolls grated- ½ pound lb of Currants 6 ounces Oz of Sugar ½ pound lb of Suet half a Nutmeg a Spoonful of Sack & 4 eggs- Added letters are italicised retaining the apostrophe. Deleted text is shown as [ ] Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived Folio 2. Page 15. Recto. Publisher An entity responsible for making the resource available Gillespie Family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Rights Information about rights held in and over the resource Site licence Relation A related resource Folio 2. Page 15. Recto. Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document allmonds blomange boards cabbage cinnamon cloves currants halfpenny isinglass nutmeg red cabbage sack sweet allmonds https://www.huntroyd.co.uk/files/original/3/61/F2P17R.JPG 3ee25be4ea763dce2c51bcc56605beb8 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>Lemon Possits</center>Equal quantities of Cream & Currant Wine. The rind of one lemon grated & part of the juice, Sweeten to your taste and whip it all up together- fill your glasses & keep a small quantity of the froth in a sieve- it must be heaped on the top just before the possits are carried in <center>Lemon pudding</center>Take a large Lemon, grate half the peel, then put all the juice, 4 ounces of Sugar, 4 eggs leaving half the whites, three ounces of butter clarified- mix it all together, stir it all till mix & put puff paste at the bottom of the dish & bake it half an hour. grate some fine sugar over the top after it is bake’d - Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 17. Recto Subject The topic of the resource Recipe for Lemon Possits and Lemon Pudding Description An account of the resource Lemon Possits Equal quantities of Cream & Currant Wine. The rind of one lemon grated & part of the juice, Sweeten to your taste and whip it all up together- fill your glasses & keep a small quantity of the froth in a sieve- it must be heaped on the top just before the possits are carried in Lemon pudding Take a large Lemon, grate half the peel, then put all the juice, 4 ounces of Sugar, 4 eggs leaving half the whites, three ounces of butter clarified- mix it all together, stir it all till mix & put puff paste at the bottom of the dish & bake it half an hour. grate some fine sugar over the top after it is bake’d - Creator An entity primarily responsible for making the resource Charlotte Starkie Publisher An entity responsible for making the resource available Gillespie Family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Rights Information about rights held in and over the resource Site licence Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document clarified lemon lemon possit lemon pudding possits https://www.huntroyd.co.uk/files/original/3/62/F2P18V.JPG 409130474d025db1a55ee02a3e34d8e1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>Lemon Cheesecakes</center>Take ½ lb of Butter & clarify it- ½ lb of sugar beat 6 eggs leaving out the whites of one egg, take the peel of 3 lemons grater scoop out the pulp, take out the seeds & put the peel to the juice of the lemon stirring it well together & then put the clarified butter warm to the eggs stirring it so it goes in, when the butter is quite cold put in the lemon juice stirring it all the time then make a little pastes & fill them; half an hour will bake them in a moderate oven - <center>To fine made Wine</center>80 1/2 a hhd’ quantity 30 gall’s: put in 3 ounces of pick’d Isinglass, dissolved over the fire in about 2 gall’s of the made wine, and when it is quite dissolved draw as much more wine out of the cask to it as will make it lukewarm- then put it into the Cask and stir it well with a split <del>stick</del> broom or strong stick- NB 1 oz of Isinglass to 10 gall’s of wine is the general rule, if so in proportion <center>To make force meat Balls</center>Take ¼lb of Veal & the same weight or rather less of Beef Suet, scrape the veal & shred the suet very fine thin; beat them together in a Marble Mortar till it is quite smooth- beat an Anchovy with it, & season it with jamaica pepper & a few cloves a Continued on Folio2. Page19. Recto. Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 18. Verso Subject The topic of the resource Recipe for Lemon Cheesecakes, to fine wine and make force meat balls. Description An account of the resource Lemon Cheesecakes Take ½ pound lb of Butter & clarify it ½ pound lb of sugar beat 6 eggs leaving out the whites of one egg, take the peel of 3 lemons grater scoop out the pulp, take out the seeds & put the the peel to the juice of the lemons stirring it well together & then put the clarified butter warm to the eggs stirring it so it goes in, when the butter is quite cold put in the lemon juice stirring it all the time, then make a little pastes & fill them, half an hour will bake them in a moderate oven- To fine made Wine {┌8┐}0 1/2 a hogshead’ quantity 30 gallon’s: put in 3 ounces of picke’d Isinglass, dissolved over the fire in [<del>about</del>] 2 gallon’s of the made wine, and when it is quite dissolved draw as much more wine out of the Cask to it as will make it lukewarm- then put it into the Cask and stir it well with a split [<del>stick]</del> broom or strong stick- NB 1 oz of Isinglass to 10 gallon’s of wine is the general rule, if so in proportion To make force meat Balls Take ¼ pound lb of Veal & the same weight or rather less of Beef Suet, scrape the veal & shred the suet very fine then; beat them to- -gether in a Marble Mortar till it is quite smooth- beat an Anchovy with it, & season it with jamaica pepper & a few cloves a Continued on Folio 2. Page 19. Recto. Added letters are italicised retaining the apostrophe. Deleted text is shown as [ ]. Illegible or lost {.....} dots for letters. Inserted text ┌ ┐ Creator An entity primarily responsible for making the resource Charlotte Starkie Publisher An entity responsible for making the resource available Gillespie Family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Rights Information about rights held in and over the resource Site licence Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document cask clarify cloves force meat hogshead isinglass jamaica marble mortar pepper split broom strong stick suet veal https://www.huntroyd.co.uk/files/original/3/63/F2P19R.JPG 2257aeef8a77edc422bd83708ac34284 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> Continued from Folio 2. Page18. Verso a few sweet herbs & and a little lemon peel; both shred fine- add the yolk of an egg, boil them in a saucepan the balls the size of the yolk of an egg, let them boil quick, You must have 6 yolks of eggs boil'd hard & with them & your balls ornament your dish - NB half this quantity makes a dish for a small company- <center>Coddling Jelly</center>Pare, core & slice them, cover them with water & boil them till they are very tender but not mash’d, strain them gently & to every lb of liquor put ¾ of sugar boil it ¾ of an hour & skim it well then put your syrup to it as above - <center>For pickling beef</center>Take 4 galls of water, 6lbs common salt, ½ pound of brown sugar- & 4oz Salt petre- Boil it well together and when cold put in your Beef, Mutton, Tongues & c & c- keep the meat always cover’d with the brine, in 9 or 10 days it will be fit to use; or it will keep 9 months- Boil up the pickle whenever it begins to ferment- Skim it and put it on the meat again - Milk Punch 6 Qts of Brandy, the rind of 4 Lemons par’d very thin, keep the rinds in the Continued on Folio 2. Page20. Verso Coddlings are hard green apples. They may just be unripe or immature Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 19. Verso Subject The topic of the resource Recipe for Pickling Beef and Milk Punch Description An account of the resource Continued from Folio 2. Page18. Verso. a few sweet herbs & and a little lemon peel; both shred fine- add the yolk of an egg, boil them in a saucepan the balls the size of the yolk of an egg let them boil quick, You must have 6 yolks of eggs boil[e[‘d hard & with them & your balls ornament your dish - NB half this quantity makes a dish for a small company- For pickling Beef Take 4 gallons of water, 6 pounds lbs common salt ½ pound lb of brown sugar- & 4 ounces oz Salt petre- Boil it well together and when cold put in your Beef, Mutton, Tongues & c & c- keep the meat always covere’d with the brine, in 9 or 10 days it will be fit to use; or it will keep 9 months- Boil up the pickle whenever it begins to ferment- Skim it and put it on the meat again- Milk Punch 6 Quarts of Brandy, the rind of 4 Lemons pare’d very thin, keep the rinds in the Continued on Folio 2. Page20. Verso Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Publisher An entity responsible for making the resource available Gillespie Family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Rights Information about rights held in and over the resource Site licence Relation A related resource F2P20V Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived Folio 2. Page18. Verso beef brandy brown sugar coddling Jelly milk Mutton punch salt petre sweet herbs tongues https://www.huntroyd.co.uk/files/original/3/46/F2P2V.JPG 94876c1eb9a31305d349a65122ce9b8c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> Cabbage Soup The same stock, the cabbage to be slic[e]’d not very small- fried in the same manner as the Turnips, Carrots & Sellery, when tender the stock is to be added as before & the bread stick - To make Herb Soup Make your stock as before with the same herbs as the season affords- take leaves if white beet root- strip from the stalk a handful of Sorrel, 1 [oz?] of spinach, 2 oz of Chervil & 2 of  Burnet, 5 or 6 leeks & a Cabbage lettuce- chop them very fine together, put them into a pan & fry them with Butter, when tender add your stock, and let them stew gently. To the above may be added in the season, Asparagus, Pease, and Cucumber, to be put in a sufficient time to make them tender- Cabbage Soup without meat Slice a quantity of large onions, fry them tender but not brown, pour on them four or five quarts of boiling water- some whole pepper & a little salt- This must be the stock for the Gravy Soup on the page before. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 2. Verso Subject The topic of the resource Recipe for Cabbage Soup, Herb Soup, and Cabbage Soup without Meat. Description An account of the resource Cabbage Soup The same stock, the cabbage to be slice’d not very small- fried in the same man =ner as the Turnips, Carrots & Sellery, when tender the stock is to be added as before & the bread stick - To make Herb Soup Make your stock as before with such herbs as the season affords- take leaves of white beet root- stript from the stalk 1 handful of Sorrel, 1 of spinach, 2 of Chervil & 2 of Burnet, 5 or 6 leeks & a Cabbage lettuce- chop them very fine together, put them into a pan & fry them with Butter, when tender add your stock, and let them stew gently to the above may be added in the season, Asparagus, Pease, and Cucumber, to be put in a sufficient time to make them tender- Cabbage Soup without meat Slice a quantity of large onions, fry them tender but not brown, pour on them four or five quarts of boiling water-put in some whole pepper & a little salt- Added letters are italicised retaining the apostrophe. Publisher An entity responsible for making the resource available Gillespie Family Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document Asparagus Burnet Cabbage Soup Carrots Chervil Cucumber Herb Pease sellery Sorrel soup Spinach stock Turnips