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Table of contents from recipe book, 1791–92

Image URL
https://media.americanancestors.org/fhe/records-station/042b-hardy-recipe-book…
Source

Elizabeth Hardy, manuscript book of recipes, December 14, 1791–1792, Boston Public Library, Rare Books Department.

Transcript

Transcript

  1. Mock Turtle / tight cake 
  2. Turnip soup, Mutton hocks
  3. A Currey the Indian Way
  4. To pickle salmon like [herring?]
  5. White peas soup, Liverpool pudg [pudding]
  6. Beef Bulia or tromblong
  7. Little puddings, another sort of little puddings
  8. Mrs. Markhams receipt for a Plumb pudding

The dutchess of Clevelands [eghes pam?]

  1. To collar a neck + breast [mata?]
  2.  To Jugg a hare 
  3.  Veal fried Savory—A pickle for Oysters
  4.  Ham toasts, to pot Lobsters
  5.  To salt a ham / Mince pies
  6. To Stew Carp White 

Almond puddings

  1.  Walnut Catchup

  Promenades

  1.  A browning for made dishes
  2.  Almonds Cakes
  3.  Beef roles / Cheese cakes
  4. To make a potato cake
  5.  Walnut Catchup, Mushroom ditto [catchup]
  6.  Dry Gooseberries
  7.  Oyster catchup, cucumber ditto [catchup]
  8.  A plumb cake
  9.  To preserve Morella Cherries
  10.  To make a Stilton Cheese
  11.  Mutton puffs, Water for the Laire
  12.  Savory biskets [biscuits], to Make Rusks
  13.  To pot Lampreys
  14.  Bean cakes
  15.  Cream cakes, Batafees
  16.  A seed cake, to pot shrimps
  17.  Ginger Bread, poveroyd sauce
  18. Hunters Beef, a hamlet
  19. Rum biskets [biscuits], Sauce genevoise 
  20. To preserve Dutch Gooseberries Lady Hills receipt, Fruit cake
  21.  Sponge biskets [biscuits]
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