Ref NoD258/58/10
TitleCookery recipe book of H Chandos-Pole (with loose items to 1909)
Date1842-1874
CreatorGell family of Hopton Hall, Wirksworth
DescriptionPage 6: English Sack
Page 7: Excellent mead
Page 8: To make mead
Page 9: Super excellent mead
Page 10: English mountain
Page 11: English champagne
Page 12: English claret
Page 13: Frontignan wine
Page 14: Malt wine
Page 15: Cowslip wine
Page 16: Ginger wine
Page 17: Elder wine
Page 18: Currant wine
Page 19: Elder wine
Page 20: Green gooseberry wine
Page 21: Italian cheese
Page 22: To make muffin cakes
Page 23: To make mince pies
Page 24: Apricot wine
Page 25: Mulberry wine
Page 26: Birch wine
Page 27: Lemon wine
Page 28: French superior currant wine
Page 29: French superior gooseberry wine
Page 30: Warm Heart
Page 32: Grape wine
Page 33: Cherry Brandy
Page 34: Milk punch
Page 35: Norfolk punch
Page 36: Italian lemonade
Page 37: Raisin wine
Page 38: Orange wine
Page 39: Superior orange wine
Page 40: Damson wine
Page 41: Orange posset
Page 42: Ale posset
Page 43: To roast a hare white
Page 44: Ratifia
Page 45: Curacao
Page 46: Martinique [...]
Page 47: Brandy Shrub
Page 48: Raspberry brandy
Page 49: Regent's Punch
Page 50: Orangeade
Page 51: Raspberry vinegar
Page 52: Orgeat
Page 53: Spruce beer
Page 54: Gooseberry wine
Page 55: Gooseberry wine of a superior quality
Page 56: Ginger wine
Page 57: Grape wine
Page 59: Excellent family wine
Page 60: Cowslip wine
Page 61: Elder wine
Page 62: White elder wine
Page 63: Excellent raisin wine
Page 64: Lime Welsh ale
Page 65: An excellent way of making punch
Page 67: Lemonade that has the flavour and appearance of jelly
Page 68: Vegetable soup
Page 69: For gout or bile
Page 70: Ginger bread
Page 71: Walnut preserve
Page 72: A lemon pudding
Page 73: A plumb pudding
Page 74: To make -
Page 75: To make quenelles
Page 76: To make ham -
Page 77: A Queen cake
Page 78: Orange sponge
Page 79: Strawberry Cream
Page 80: Lemon cream
Page 81: Almond puffs
Page 82: A Charlotte
Page 83: Barm dumpling
Page 84: Common pancakes
Page 85: To cure bacon a la mode de Wiltshire
Page 86: To dress hams
Page 88: Another method of curing hams
Page 89: To pot partridge
Page 90: To pot woodcocks
Page 91: To jug an old hare
Page 92: To pot ham
Page 93: To pot rabbit
Page 94: Staffordshire syllabub
Page 95: Devonshire syllabub
Page 96: To mull a wine
Page 97: To mull a wine another way/To make wine whey
Page 98: To make a Bakewell pudding
Page 99: White gingerbread
Page 100: To make egg flip
Page 101: Pickle for pork or beef
Page 102: To cure hams
Page 103: To jug a hare
Page 104: To make a soft cheese
Page 105: To make vinegar
Page 106: Malay curry
Page 107: Staffordshire yeomanry pudding
Page 108: Orange brandy
Page 109: Currant wine
Page 110: Fullers turnips
Page 111: Egg pie in a mixed crust
Page 112: Orange syrup
Page 113: Stone cream
Page 114: Cabbage soup
Page 115: Orange marmalade
Page 116: Orange brandy
Page 117: An excellent sauce
Page 118: Punch
Page 119: Tapioca pudding
Page 120: Mince meat
Page 121: Dressed oysters/Another way/Oyster patties
Page 122: Lemon brandy
Page 123: Macaroni
Page 124: Curacao
Page 125: To keep eggs/Roman pie
Page 126: Ox lip soup
Page 127: To bottle fruit
Page 128: Miss Pickford's sauce for fish
Page 129: Ancient sauce for salmon
Page 130: Dressed cheese
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