Search

 
 

WP/2/1: Webley-Parry Recipe Book



WP/2/1
Small cream bound volume containing handwritten recipes and remedies. With index.
No date: ?late 18th - early 19th c. onward.

Catalogue

Click on the thumbnails to enlarge.
Inside cover-page 1
Inside cover-page 1
Tea biscuits; To Pickle Salmon

Pages 2-3
Pages 2-3
Wallnuts; A Gravy; Ramakin Cheese

Pages 4-5
Pages 4-5
A Plumb Cake; Calves Foot Jelly

Pages 6-7
Pages 6-7
Stewed Carp; To Make Syllibubs; Stewed Pigeons

Pages 8-9
Pages 8-9
Goose-Berry Jam; A Pudding; An Apple Pudding; A Brown Pudding

Pages 10-11
Pages 10-11
Shrub; To Pickle Beef or Mutton

Pages 12-13
Pages 12-13
Raison Wine; Crispe Pancakes; To Pickle Colly-flowers

Pages 14-15
Pages 14-15
An Orange Pudding; Thin Pan-cakes; Cheese-Cakes

Pages 16-17
Pages 16-17
A Running Cheese; A Lemmon Pudding

Pages 18-19
Pages 18-19
A Rice Pudding; A Pudding; Potted Beef

Pages 20-21
Pages 20-21
Mangoes; White Fricasy of Chickens

Pages 22-23
Pages 22-23
Veal Glew; A Brown Fricasy of Rabbits

Pages 24-25
Pages 24-25
To Fry Artichoke Bottoms; To Fry Oysters; A Running Cheese; A Lemmon Pudding

Pages 26-27
Pages 26-27
Salting Hams; Calves Liver Roasted; A Browning for Made Dishes

Pages 28-29
Pages 28-29
To Dry Damsons; Cheese Cakes; Preserved Cucumbers

Pages 30-31
Pages 30-31
Preserved Cucumbers cont.; Wallnut Catchup

Pages 32-33
Pages 32-33
Carachi an Indian Fish; A Good Receipt for Destroying Rats; Ginger Bread

Pages 34-35
Pages 34-35
A Good Plumb Cake; Shrub; Stewed Pears

Pages 36-37
Pages 36-37
A Pudding (Mrs Lloyd's); A Pudding; Lemmon Pickle

Pages 38-39
Pages 38-39
Broiled Chickens; A Seed Cake; Rolls

Pages 40-41
Pages 40-41
Blamongh; Red Quince Marmolott; Preserved Plumbs or Pears; Fish Sauce to keep all the year

Pages 42-43
Pages 42-43
Potatoe Pudding; Salting Hams; A White Fricacy; Pickled Quinces for Tarts

Pages 44-45
Pages 44-45
Pickled Cucumbers; Mangoes; Pickled Musharooms White

Pages 46-47
Pages 46-47
Pickled Onions; Indian Pickle

Pages 48-49
Pages 48-49
Musharoom Catchup; Green Pease Soop

Pages 50-51
Pages 50-51
Stewed Carp; Beef Alamode

Pages 52-53
Pages 52-53
To Stew a Rump of Beef; A Browning for Made Dishes

Pages 54-55
Pages 54-55
A Goosberry Pudding; A Boiled Rice Pudding

Pages 56-57
Pages 56-57
Brown Mushrooms; When you boil fowl...

Pages 58-59
Pages 58-59
White Sauce for Fowls; To boil young Chickens

Pages 60-61
Pages 60-61
To Make another gooseberry Pudding; Table Beer; Mr Johnnes receipt to make a Cake to be brought to Table instead of a Pudding

Pages 62-63
Pages 62-63
A Goose berry Pudding; Mead

Pages 64-65
Pages 64-65
Mead cont.; To make Ginger Wine; To Salt Salmon for Drying

Pages 66-67
Pages 66-67
To Salt Salmon cont.; Ginger Wine cont.; To Pickle Salmon

Pages 68-69
Pages 68-69
To make a salt fish Pie (incomplete); Elder flower Wine

Pages 70-71
Pages 70-71
Elderflower wine cont.; Ginger Wine

Pages 72-73
Pages 72-73
Camp Vinegar; Pickled Beef (Sir Robert Staples)

Pages 74-75
Pages 74-75
Pickled beef cont.; Oyster Catchup

Pages 76-77
Pages 76-77
Ginger bread; Gemonge

Pages 78-79
Pages 78-79
Gemonge cont.; Blomonge

Pages 80-81
Pages 80-81
To make Sugar Vinegar; Observations on Pickling

Pages 82-83
Pages 82-83
Observations on Potting & Collaring; Observations upon Cakes

Pages 84-85
Pages 84-85
Cakes cont.; Observations on Drying and Candying; Observations upon Preserving

Pages 86-87
Pages 86-87
Preserving cont.; Observations on Puddings

Pages 88-89
Pages 88-89
Observations on Pies; Observations on Soups

Pages 90-91
Pages 90-91
Soups cont.; Observations on Dressing Fish

Pages 92-93
Pages 92-93
Dressing fish cont.; Observations on Boiling and Roasting

Pages 94-95
Pages 94-95
Boiling and roasting cont.

Pages 96-97
Pages 96-97
Roasting

Pages 98-99
Pages 98-99
Roasting cont.; To Roast a Pig

Pages 100-101
Pages 100-101
Roast pig cont.; The Sauce for the Pig

Pages 102-103
Pages 102-103
To Dress the Pettitoes; Observations on Made Dishes

Pages 104-105
Pages 104-105
Made dishes cont.; A Roll of Forcemeat

Pages 106-107
Pages 106-107
Roll of forcemeat cont.; Indian Pickle

Pages 108-109
Pages 108-109
Indian pickle cont.

Pages 110-111
Pages 110-111
Indian pickle cont.; Mrs Turner's receipt for Salting Hams, Bacon, Tongues or Beef

Pages 112-113
Pages 112-113
Salting cont.; Preserved Plumb; Mrs Philipp's receipt for Elder Wine

Pages 114-115
Pages 114-115
To Pickle Pork; To Pickle beef (Sir Robert Staples)

Pages 116-117
Pages 116-117
To make Shrub; Another shrub; Ground Rice Crust for Tarts

Pages 118-119
Pages 118-119
Sugar Vinegar; Camp Vinegar

Pages 120-121
Pages 120-121
White Soop; Mushroom Powder

Pages 122-123
Pages 122-123
Mushroom Powder cont.; To Prepare Elm Bark; Burdock tea for the Gout

Pages 124-125
Pages 124-125
Eye Water (Miss A. ?Home's); Eye Water (Mrs Jordan's)

Pages 126-127
Pages 126-127
Tar Water; For the Gout in the Stomach (Mrs Bateman)

Pages 128-129
Pages 128-129
For a Cough (Mrs J. Bowen's); For a Cough (Mr Warrington Price's); The Hooping Cough (Doctor Pitcairn's); For a Flooding

Pages 130-131
Pages 130-131
Table Beer

Pages 132-133
Pages 132-133
Lady Lawley's Receipt for a Plaister to Prevent Miscarriage; Missletoe for fits

Index of contents
Index of contents
Pt. 1

Index of contents
Index of contents
Pt. 2


LOOSE PAGES FROM THE RECIPE BOOK



Loose sheet 1
Loose sheet 1
To Pickle Pork, pages 1 and 4

Loose sheet 1
Loose sheet 1
To Pickle Pork, pages 2-3

Loose sheet 2 p. 1
Loose sheet 2 p. 1
Little Almond Heaps

Loose sheet 2 p. 2
Loose sheet 2 p. 2
Butter Bretzeln



Website developed by Technoleg Taliesin
Gweinyddu