| Transcript or Index | The Recipes listed are:
Orange Jelly, French Bread p1
Omlet [Omelette], Pancakes, For a Cough, Blancmange p2
Biscuits, Walnut Catchup [Ketchup] p3
Orange Marmalade p4
To Fricassee Lobster, To make Calves Feet Jelly p5
Bread Sauce, Abesses p6
Lemon or Orange Pudding, Baked Apple Pudding p7
Fine Yorkshire Cakes, To make a light Spunge [Sponge] Cake p8
Receipt for a Yorkshire Cream Cheese, To make Seed Cakes as Bunns [Buns] p9
To make a Cheese Pudding, Minced Pies, To make Cowslip Wine p10
Fromage Fondue p11
Common Seed Cake, Quince Marmalade p12
Another Receipt for Walnut Catchup [Ketchup] p13
Sauce for any sort of Fish, Ham, Turkey &c &c p14
Cuckfield Sausages, p15
Ginger Beer [Mrs Plumer's Receipt, York] p15-16
To Preserve Peaches Whole [Mr Holland Bacholl] p17
To Preserve Nectarines p18
To Preserve Mushrooms [Mrs Leighton, Shrewsbury] p19
To Stew Eles [Eels] p20
Receipt for Lip Salve p21
A very good receipt for Fish Sauce p22
An Imitation of Ice Cream p23
The Duchess of Devonshire's Receipt for Calves Feet Jelly p24
To Preserve Seville Oranges p25
To make Cold Cream p26
To make artificial Parrowgoth Water p27
To make Brussels Cream p28
To make Currant Shrub [Mrs Charles Johnson, Enborne] p29
Peach Marmalade [Jarrin, Mrs Kinesey] p30
Slip Curd [Cockfield Hall, Lady Blois] p31
To make Orange Marmalade the Scotch way [Mrs Kinsey] p32
An excellent Omlet [Omelette] [Mrs Lindsay] p33
Ginger Beer, Enborne Receipt p34
Ginger Beer [Mrs Provost] p35
To wash Silk Stockings [Mrs Fuller] p36
To preserve Apricots fresh for Tarts [Lady Huntingfield] p37
To preserve Cucumbers for the Winter [Lady Blois], Orange Jelly p38
Rabbit Soup p39
To make Barm p40-41
To Pickle Tongues, To Cure Hams with Tar, Mrs Alderson p42
Receipt to Make Vinegar p43
Essence of Ginger, Apple Ginger p44
Jeaune [Jaune] Mange, Mullagatawny Soup p45
Soup Sautee p46
Damsun [Damson] Wine p47
Punch Jelly, Venice Cream [Mrs Wood] p48
To make a Damson Jelly [Mrs Charge] p49
Gingerbread, an excellent receipt p51
[pp50-51 not scanned?]
Orange or Lemon Pudding, Crisp Paste [Mrs Vast] p52
Rhenish Cream, Spanish Fritters p53
Liver Sauce for Boil'd Fowls, Rice Cake p54
York Cheese p55
To Make a Sweet Omlet [Omelette] [Mrs Eyre, Heveningham Hall] p56
Chilly [Chilli] Vinegar, Gingerbread [Mrs Rotherham] p57
To dry Beef [Sir Thos Biddulph] p58
Cowslip Wine [Mrs Halton, Wingfield Manor] p59
Horse Raddish [Radish] Pickle, For bleaching Linen p60
To make the Currant Juice for the Jelly p61-62
To dress Haricot Beans [Simpson] p63
Cream cakes [Lady C Palmer] p64
To make a Plum Cake p65
Ripe Apricot Marmalade [Jarrins, Mrs Kinsey] p66
To cure Hams [Capt Wrag] p67
Another way that gives a higher Flavour, Captn Wrag p68
A Sweet Omlette [Omelette] p69
Leg of Pork Roasted [Mrs C Mill] p70
To make Anchovy Butter [Mr Hunt] p71
Spanish Puffs [Mr Hunt] p71-72
The Petty Shoes [Petit Choux] exactly made the same as the Spanish Puffs only baked instead of fried p73
An excellent Sponge Cake [Miss Halton's receipt, Wingfield Manor] p74
Ginger Beer [Mrs Eardley, Norton] p75
A very good method to keep Hams after they are cured [Mrs Witholt], To cure bitter balm p76
A Napkin Cheese [Mrs Philippa Brookebank] p77
Substitute for Soap or to make hard water soft. Mr Barnard's receipt, Strawberry Jelly p78
Biscuit Pudding [Mrs Miller, Radway] p79
Cherries in Bottles [Lady Shadbroke] p80
Stewed Oranges [Mrs Gregory] p81
To pot Lobsters [Mrs Wood, Swanwick] p82
Lobster Curry [Le Papier de Nouvelle] p83
Pancakes [Mrs John Coke, Dipdale] p84
White Orange Brandy, Griddle Cakes [an Irish receipt] p85
Orange Brandy p86
Apple Marmalade [Mrs Wood] p87
Garlic Vinegar, Mrs Bilbie p88
Hung Beef p89
Dried Apples p90
To pot Trout [Mrs Hall, Park Hall] p91-92
Orange Brandy [Miss E Bilbie, 1838] p93
Almond Gauffres [Miss G Turner, Liverpool] p94
Bakewell Pudding [1837] p95 - see the Record Office blog (link below)
Fanchourettes [Liverpool, Miss G Turner] p96-97
Lemon Vermecelli [Liverpool, Miss G Turner] p97-98
Macaroni [Mr John Clowes] p98
Thin Biscuits [Mr Beadley, Bakewell, Mr Greaves, Oct 25th 1838] p99
Orange Jelly Mrs Slitgoe's receipt, Lady Sunderland's Puddings [Mrs Bilbie] p100
From the back:
Iceland Moss [Mrs Bilbie] [p0]
Lilac Dye p1
Apple Trees p2
Iceland Moss [Mrs Bilbie] p3
The dimensions of the Peach House at Cockfield Hall and A Good Receipt for Chapped Hands [Miss Parry's receipt, 1839] p4
For a relaxed sore throat and For a sore throat p5
For weakness, Dr Simms and Digestive Pills p6
Head ach[e] pills, Dr Baily and A very good recipe for large round worms in the stomach [Mr Spencer] p7
To make salts of lemon [Miss Bilbie] and For the Hooping Cough p8-9
For Cuts and Bruises [Mrs Astley] p9
For a bad Cough [Dr Darwin] and For a bad scald [Mr Spencer's receipt] p10
Bottled Ore [Mr Goring, Tenby] p11
Marsh Mallow [ Mr Goring, Tenby] and Receipt for the Gout [Lord Cartaret's remedy] p12
Cold Cream [Dr Boysragon, Cheltenham] p13
A Cure for Hooping Cough and For the Toothach[e] [Mrs Arkwright, Sutton Hall] p14
Sir Astley Cooper's Remedy for a Dropsy, or Water on the Chest p15-16
Lozenges for the Heartburn [Miss Biddulph], p17-18
Pot Pourri [Mrs Read, Mansfield Woodhouse] p18-19
A Cure for Dogs who are troubled with the Snort, Mr Spencer, p19
To wash Chintz [Mrs Bilbie] p20
Worm Powders [Miss Bilbie] p21
A Preparation for Seed Wheet [Mr Stilgoe, Chapel Ascot] p22
To make pastilles, Mrs Hall, Park Hall p23 |