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




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