Small cream bound volume containing handwritten recipes and remedies. With index.
No date: ?late 18th - early 19th c. onward.
 | Inside cover-page 1
Tea biscuits; To Pickle Salmon |
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 | Pages 2-3
Wallnuts; A Gravy; Ramakin Cheese |
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 | Pages 4-5
A Plumb Cake; Calves Foot Jelly |
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 | Pages 6-7
Stewed Carp; To Make Syllibubs; Stewed Pigeons |
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 | Pages 8-9
Goose-Berry Jam; A Pudding; An Apple Pudding; A Brown Pudding |
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 | Pages 10-11
Shrub; To Pickle Beef or Mutton |
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 | Pages 12-13
Raison Wine; Crispe Pancakes; To Pickle Colly-flowers |
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 | Pages 14-15
An Orange Pudding; Thin Pan-cakes; Cheese-Cakes |
|
 | Pages 16-17
A Running Cheese; A Lemmon Pudding |
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 | Pages 18-19
A Rice Pudding; A Pudding; Potted Beef |
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 | Pages 20-21
Mangoes; White Fricasy of Chickens |
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 | Pages 22-23
Veal Glew; A Brown Fricasy of Rabbits |
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 | Pages 24-25
To Fry Artichoke Bottoms; To Fry Oysters; A Running Cheese; A Lemmon Pudding |
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 | Pages 26-27
Salting Hams; Calves Liver Roasted; A Browning for Made Dishes |
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 | Pages 28-29
To Dry Damsons; Cheese Cakes; Preserved Cucumbers |
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 | Pages 30-31
Preserved Cucumbers cont.; Wallnut Catchup |
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 | Pages 32-33
Carachi an Indian Fish; A Good Receipt for Destroying Rats; Ginger Bread |
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 | Pages 34-35
A Good Plumb Cake; Shrub; Stewed Pears |
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 | Pages 36-37
A Pudding (Mrs Lloyd's); A Pudding; Lemmon Pickle |
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 | Pages 38-39
Broiled Chickens; A Seed Cake; Rolls |
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 | Pages 40-41
Blamongh; Red Quince Marmolott; Preserved Plumbs or Pears; Fish Sauce to keep all the year |
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 | Pages 48-49
Musharoom Catchup; Green Pease Soop |
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 | Pages 50-51
Stewed Carp; Beef Alamode |
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 | Pages 52-53
To Stew a Rump of Beef; A Browning for Made Dishes |
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 | Pages 60-61
To Make another gooseberry Pudding; Table Beer; Mr Johnnes receipt to make a Cake to be brought to Table instead of a Pudding |
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 | Pages 88-89
Observations on Pies; Observations on Soups |
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