Image 326 (unnumbered folio), five receipts
| Prune Porrigde* | Hodge Podge | |||
| A Leg & a Shin of Beef } | a Piece of Beef } | |||
| 8. Gallons of Water } | a Piece of Veal } Cut in Pieces & put | |||
| 6. Penny Loaves Slic’d thin } | a Scrag of Mutton} in the Pot to Boil | |||
| 5 lb of Currants clean Washd } | ||||
| 5. lb of Raisins clean Pickd and Ston’d } | 2 quarts of water [&c?] | |||
| 2 lb of Prunes } | 1 oz of Brandy | |||
| ¾ of all of Mace } | An Onion | |||
| ½ an ounce of |
Sweet Hearbes √ | |||
| 2 Nutmeggs } | 4. Heads of Sellery Cut Small | |||
| 3. lb of Sugar & a little Salt } | A little Mace √ | |||
| a Quart of Sack } | 3. Cloves √ | |||
| a Quart of Clarett } | Some whole Pepper √ | |||
| 3 Lemons Joucd } | 3. Turnips | |||
| Sago. for Lithing* } | 3. Carrotts | |||
| 3 lb of Prunes } | Lettuce cut Small | |||
| Boil the above untill it Enough } | Lett this Boil Slowly on the Fire & | |||
| Dish ym up for Good Broth | ||||
| Beef Broth | ||||
| a Leg of Beef Crack the Bone } | Pease Porridge | |||
| 2 Blades of Mace } | A Quart of Green Pease} | |||
| A little Bundle of Parsley } | A Quart of Water } Dish it up | |||
| A Good Curst* of Bread } | A Bundle of Dry’d Mint} | |||
| Boil it well & Dish it up } | & a Little Salt } | |||
| 6lb of Mutton a Neck } | Pease Porridge | |||
| 1. Gallon of Water } | A Quart of Pease } | |||
| Sweat* Hearbes } | Some Cold Broth } | |||
| An Onion } | Onions } Dish it up | |||
| A Curst of Bread } | Mint } | |||
| 3. Turnips } | Pepper } | |||
| Dry’d Marygolds } | Endive } | |||
| Chives Chop’d Fine } | ||||
| A little Parsley chop’t Small } | ||||
| ¼ lb of Barley } | ||||
| Boil ym Enough & Dish ym } | ||||
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 CTW and JMCN