9 10 133 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/3/57/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/3/56/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/3/55/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/3/54/F2P10R.JPG 7c1271852ff94abfaec56a23b0c5ac19 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" /> tolerably thick- then take out the ham & parsley & fill your patties- the Salpicon patties are done the same way only instead of fowl take a sweetbread of veal cut into small dice, with some boil[e]’d ham cut in the same manner- toss it up white & with it fill your patties. <center>To stew french beans</center>Take a little bit of lean ham or bacon, a little onion & sellery- put them into a stewpan with some butter & and let them fry a little. then put in some cream/or milk/according to the quantity of beans you want- shake in a little flour- season it with pepper & salt & keep it stirring till it is well mix’d- then strain it off & let your french beans be boil’d, not too much throw them in & let them stew till they are tender- before they are sent up- stir in a very little vinegar- they are to be moist but not too much liquor in the dish The same receipt will do for colly flower the vinegar exepted- "white" seems to not make sense but looks like what was written. With the veal it is assumed the mix goes pale when well mixed. Sending it up gives a clear view of a downstairs basement kitchen.  Could one think of a pulley operated lift to the dining room where it is collected by the butler and maids for serving up?  We know the butler and cook had their own rooms, from the house plans of the time 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 10. Verso Subject The topic of the resource Recipe to Stew French Beans Description An account of the resource Continued from Folio 2. Page 9. Verso tolerably thick- then take out the ham & parsley & fill your patties, cover them & serve them up- the Salpicon patties are done the same way only instead of fowl take a sweetbread of veal cut into small dice, with some boile’d ham cut in the same manner toss it up white, & with it fill your patties. To stew french beans Take a little bit of lean ham or bacon, a little onion & sellery- put them into a stew pan with some butter & and let them fry a little. then put in some cream/or milk/according to the quantity of beans you want- shake in a little flour- season it with pepper & salt & keep it stirring till it is well mixe’d- then strain it off & let your french beans be boil’d, not too much throw them in & let them stew till they are tender- before they are sent up- stir in a very little vinegar- they are to be moist but not too much liquor in the dish The same receipt will do for colly flower the vinegar exepted- Publisher An entity responsible for making the resource available 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 Type The nature or genre of the resource Paper document Bashamel béchamel fowl ham Parsley patties Salpicon sweetbread https://www.huntroyd.co.uk/files/original/3/53/F2P9R.JPG 4563ccbe84a407d2fa6376023f689666 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 googl="true">To stew golden pippins</center>The core must be scoope’d out before they are pare’d- put them into water as you pare them, to a quarter of a hundred put a gill or more of white wine, the juice of one lemon, & long slices of lemon peel, put them into a stewpan, with as much, water as will cover them if it must not be the water they lay in/ then sweeten them to your taste-let them stew pret- -ty fast and keep them turning all the time you are doing them <center>Bashamel patties</center>Let your paste be made very light & likewise the force meat, of which you put a bit in every patty- then close them lightly with your thumb- & with the yolk of an egg lear over the top to give a good colour- bake them in a quick oven, [take] these are for garnishing, for the Bashamel patties you must take out the force meat when baked and have ready the breast part of a boil[e[‘d or roast fowl cut in long strings as fine as a packthread, put to it a little good broth pepper salt, and a little lemon juice, a piece of raw ham, and a little parsley, then add some good cream shaking your flour box to make it The flour box would be a flour sifter. Bashamel may be an old term for béchamel sauce, a moderately thick white sauce, or It may have been dictated to Charlotte by someone with a local accent and she wrote what she thought she heard. The local accent said "layer" but Charlotte though it was "lear", or in other words "brush". Salpicon, or salpicón, meaning "hodgepodge" or "medley" in Spanish, is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. 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 9. Recto Subject The topic of the resource Recipe to Stew Golden Pippins and make Bashamel Patties 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 stew golden pippins The core must be scoope’d out before they are pare’d- put them into water as you pare them, to a quarter of a hundred put a gill or more of white wine, the juice of one lemon, & long slices of lemon peel, put them into a stewpan, with as much, water as will cover them if it must not be the water they lay in/ then sweeten them to your taste-let them stew pret- -ty fast and keep them turning all the time you are doing them Bashamel patties Let your paste be made very light & likewise the force meat, of which you put a bit in every patty- then close them lightly with your thumb- & with the yolk of an egg lear over the top to give a good colour- bake them in a quick oven, <del>[take]</del> these are for garnishing, for the Bashamel patties you must take out the force meat when baked and have ready the breast part of a boile‘d or roast fowl cut in long strings as fine as a packthread, put to it a little good broth pepper salt, and a little lemon juice, a piece of raw ham & and a little parsley, then add some good cream shaking your flour box to make it Continued on Folio 2. Page 10. Verso 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 Bashamel broth force meat golden ham lear packthread pippins Salpicon stewpan sweetbread veal https://www.huntroyd.co.uk/files/original/3/52/F2P8V.JPG b6989fc15fbb1129e66d3cad3036e6d3 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>Almond Cake</center>Take 4 egg Whites & Yolks, beat them separately, ½ a pound of Jordan Almonds- pound them small, 1lb of double refined sugar- pounded and sifted, half a lb of flour dry’d before the fire, one lemon, mix your eggs sugar and almonds together and the juice of your lemons, grate in the rind, do not put in the flour till it is ready to put in the oven- bake it one hour -beat it 3 quarters of an hour before the flour goes in - <center>Lemon Cheesecake</center>Take ½lb of Butter- clarify it- ½lb of suger beaten, & sifted- 6 eggs leaving out the whites of one- the peel of 3 lemons grated, scoop out the pulp -take out the seeds & put the peel to the juice of the lemon stirring it well together & then put the clarifyd butter warm to the eggs, stirring it as it goes in, when the butter is quite cold put in the lemon juice stirring it all the time, put them in pastes, half an hour will bake them in a moderate oven - 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 8. Verso Subject The topic of the resource Recipe for Almond Cake and Lemon Cheesecake Description An account of the resource Almond Cake Take 4 egg Whites & Yolks, beat them separately, ½ a pound lb of Jordan Almonds- pound them small, 1 pound lb of double refine'd sugar- pounded and sifted, half a pound lb of flour drye’d before the fire, one lemon, mix your eggs sugar and almonds together and the juice of your lemons, grate in the rind, do not put in the flour till it is ready to put in the oven- Bake it one hour -beat it 3 quarters of an hour before the flour goes in - Lemon Cheesecake Take ½ pound lb of Butter- clarify it- ½ pound lb of suger beaten, & sifted- 6 Eggs leaving out the whites of one- the peel of 3 lemons grated, scoop out the pulp -take out the seeds & put the peel to the juice of the lemon stirring it well together & then put the clarifyed butter warm to the eggs, stirring it as it goes in, when the butter is quite cold put in the lemon juice stirring it all the time, put them in pastes, half an hour will bake them in a moderate oven - 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 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 almonds cheesecake clarify'd jordan https://www.huntroyd.co.uk/files/original/3/51/F2P7R.JPG eb5675a0a3add122dd72763799f9508e 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" /> for an hour- 2 hours will bake it A common seed cake 3 lb flour 1 lb Butter 1 lb lisbon sugar 2 table spoonfuls of yeast- a pint<del googl="true"> of new</del> & ½ of new milk & carroway seeds to your liking- dry the flour & rub ½ lb of Butter into it, warm the milk & mix the yeast into it- then strain it into the flour and mix it to- -gether- then let it stand before a fire2 hours- then take it up & work in the <del googl="true">flour</del> sugar & the half pound of butter that remains - Gingerbread Cakes Take 1½ lb of Butter- I lb of Sugar four large spoonfuls of Milk- stir them over a gentle fire till it is all melted, pour it on 2 lbs of Flour & 3 oz of Ginger, the rind of one Lemon & half cut very fine of candied citron & one ounce of candied orange peel cut small, mix it until it is partly stiff & does not stick to your hands- make them into cakes, bake them in an oven not so hot as for tarts, and when the oven is grown cool put them in again to harden- 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 7. Recto Subject The topic of the resource Recipe for Common Seed Cake and Gingerbread Cakes Description An account of the resource Deleted text is shown as [ ] for an hour- 2 hours will bake it A common seed cake 3 lb flour 1 lb Butter 1 lb lisbon sugar 2 table spoonfuls of yeast- a pint of new & ½ of [<del googl="true">of new]</del> milk & carroway seeds to your liking- dry the flour & rub ½ lb of Butter into it, warm the milk & mix the yeast into it- then strain it into the flour and mix it to- -gether- then let it stand before a fire 2 hours- then take it up & work in the [<del googl="true">flour]</del> sugar & the half pound of butter that remains - Gingerbread Cakes Take 1½ lb of Butter- I lb of Sugar four large spoonfuls of Milk- stir them over a gentle fire till it is all melted, pour it on 2 lbs of Flour & 3 Oz of Ginger, the rind of one Lemon & half cut very fine  half an ounce of candied citron & one ounce of candied orange peel cut small, mix it until it is partly stiff & does not stick to your hands- make them into cakes, bake them in an oven not so hot as for tarts, and when the oven is grown cool put them in again to harden- 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 candied carroway Ginger Gingerbread Lisbon sugar seed https://www.huntroyd.co.uk/files/original/3/50/F2P6V.JPG 8ba2223682b883fa8416538f32807964 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" /> head of Garlick, shred a quarter of one ounce of mace, two nutmegs- 1 oz black pepper ¼ oz of Jamaica pepper 1 doz long pepper ¼ oz of Chian pepper- about 40 Cloves, ¼ pound of Anchovies as they are taken from the pickle boil it slow to half the quantity- skim it very clean & put it boiling upon the peel of 4 Seville Oranges, if they are not to be had put the peel of 4 lemons, let it stand 3 weeks or a month  cover’d very close before you bottle it- <div style="text-align: center;">To make Small Cakes</div> Take half a pound of flour, ½ lb of fresh butter rubb‘d in the flour, five eggs half a spoonfull of  orange flower water a little white wine half a pound of fine sugar a quarter of a pound of Currant- <div style="text-align: center;">A Plum Cake</div> One lb of Butter beat to a cream- 1 lb & ½ of flour- 1 ½ lb of currants well clean‘d- twelve eggs beaten to a froth 1 lb loaf sugar 2 oz Citron- 2 oz of candied oranges 2 oz of lemons 2 oz Jordan Almonds a wine glass of Brandy beaten altogether 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 6. Verso Subject The topic of the resource Recipe To make Small Cakes and Plum Cake Description An account of the resource head of Garlick, shred a quarter of one ounce of mace, two nutmegs- 1 oz of black pepper ¼ oz of Jamaica pepper 1 dozen long pepper ¼ oz of Chian pepper- about 40 Cloves, ¼ pound of Anchovies as they are taken from the pickle boil it slow to half the quantity- skim it very clean & put it boiling upon the peel of 4 Seville Oranges, if they are not to be had put the peel of four lemons, let it stand 3 weeks or a month ┌covere’d┐ very close before you bottle it- To make Small Cakes Take half a pound of flour, ½ lb of fresh butter rubbe‘d in the flour, five eggs half a spoonfull of orange flower water a little white wine half a pound of fine sugar a quarter of a pound of Currant- A Plumb Cake One lb of Butter beat to a cream- 1 lb & ½ of flour- 1 ½ lb of currants well cleane‘d- twelve eggs beaten to a froth 1 lb loaf sugar 2 oz Citron- 2 oz of candied oranges 2 oz of lemons 2 oz Jordan Almonds a wine glass of Brandy beaten altogether 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 anchovies chiam citron cloves garlick jamaica jordan mace nutmeg plumb seville https://www.huntroyd.co.uk/files/original/3/49/F2P5R_.JPG 5ce63e99eed463c6c5c3c13d2b80df69 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" /> 4 lettuces, a large onion chopt together 4 large cucumbers quarter’d & cut into square pieces, the seeds taken out, the herbs are to be stew’d in butter- have ready a large kettle of water, put it to the herbs with a pint of young peas, some thin slices of bread fry’d & put into the soup- <div style="text-align: center;">To make Walnut catchup</div> Take walnuts when fit for pickling, beat them small in a stone mortar, then squeeze the juice from them, let it stand a day to settle, then pour off the clear- to a 2 qt of juice put 20 oz Shalotts sliced, 2 lb of Anchovies set it on the fire till they are dissolved then strain off the clear put a quarter of an ounce of mace, ¼ oz of Cloves ¼ oz of Jarr’d pepper, with ¼ pint of the best white wine vinegar- let them boil alltogether a quarter of an hour - when cold put it into bottles, it will keep 2 years- <div style="text-align: center;">Wallnut Catchup--best</div> Take Walnuts fit for pickling, beat them in a Mortar very fine; strain the juice through a flannel bag- to every quart of juice, add a pint of white Wine Vinegar, put into a linnen bag a large 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 5. Recto. Subject The topic of the resource Recipe for Pea Soup and Walnut Catchup Description An account of the resource 4 lettuces, a large onion chopt together 4 large cucumbers quartere’d & cut into square pieces, the seeds taken out, the herbs are to be stewe’d in butter- have ready a large kettle of water, put it to the herbs with a pint of young peas, some thin slices of bread frye’d & put into the soup- To make Walnut catchup Take walnuts when fit for pickling, beat them small in a stone mortar, then squeeze the juice from them, let it stand a day to settle, then pour off the clear- to a 2 qt of juice put 20 oz Shalotts sliced, 2 pound lb of Anchovies set it on the fire till they are dissolved then strain off the clear put a quarter of an ounce of mace, ¼ oz of Cloves. ¼ oz of Jarre’d pepper, with ¼ pint of the best white wine vinegar- let them boil alltogether a quarter of an hour - when cold put it into bottles, it will keep 2 years- Wallnut Catchup--best Take Walnuts fit for pickling, beat them in a Mortar very fine; strain the juice through a flannel bag- to every quart of juice, add a pint of white Wine Vinegar, put into a linnen bag a large 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 catchup cloves Cucumbers lettuce Linnen mace shalott Wallnut walnut