Image 281 (unnumbered folio), four receipts
| To make a Rice Cake | Rice Cheese Cakes | |||
| 6 oz Ground Rice } | ½ a lb Powder Rice boild in Milk | |||
| 6 oz Flour } | till quite Thick Stir’d all the time | |||
| 1 lb Powder Sugar } | When boil’d | |||
| 9 Eggs Well Beaten } | ½ lb Butter & Sugar to the Taste | |||
| A Few Carraway Seeds } | with Nutmeg and the Tast while hot | |||
| 10 Eggs leaving out 3 Whites | ||||
| Beat it, an Hour & half } | ¼ lb Almonds & Beaten not too | |||
| will Bake it } | fine | |||
| Finis | ||||
| Rect for the Flux | ||||
| Octobr, 1758 | ||||
| Take | One Gill of Brandy } to be Bett* } } | {a little Horse Reddish } | ||
| Four eggs } in the Brandy } } | {An Ounce of Mustur’d* Bruis’d } | |||
| One Dram of Cinmamon {Bet.] } | {Taken in a glass of White Wine | |||
| ¼ lb of Loaf Sugar } | {A glass every morning | |||
| ½ lb of Fine Flour } | Novr 29. 1758 | |||
| Made all up into a Dumpling and } | Ten Potts Fell* | |||
| Boil’d Four Hours, Then Stir’d } | Consumtion | |||
| and Dry’d and Bet to a Powder } | ||||
| and take a Large Spoonfull Boyl’d } | ||||
| in half a Gill of milk } | ||||
| or a Gill of New Milk } | ||||
| To Make Fish Sause | ||||
| Take a Lobster and Cut it Small with the Boddie, | ||||
| Melt your Butter and put it in with | ||||
| A Spoonfull of Red Wine | ||||
| A Spoonfull of Catchop* | ||||
| with an Anchove cut Small | ||||
| The same way for Shrimps | ||||
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by JW and LF