Barley Gruel | Pancakes | |||
1. Gallon of Water} Boil this | A Quart of Milk } Cut Apples in Slices & | |||
½ lb Barley } altogether to | 8 Eggs } Make Spoonfulls with | |||
½ lb Raisins } half a Gallon | Flour } a Slice of Apple | |||
¼ lb Currans } | a Little Ginger } | |||
1. Blade of Mace } | a Glass of Brandy} | |||
|
||||
Furmity | Pancakes | |||
1. Quart of Read Boild Wheat | ½ a Pint of Cream } Beat well up | |||
2. Quarts of Milk | ½ a Pint of Sack } | |||
¼ lb Currants | 8. Eggs } | |||
3 Eggs | a Little Salt } | |||
a Little Nutmeg | ½ a lb of Fine Sugar } | |||
Boil this together &c for Use | Cinnomon } | |||
Mace } | ||||
Butter Wheat | Nutmeg } | |||
Put your Wheat into a Sause pan, | Then put in as much Flour | |||
when it is Hot, stir in a Good | as will runthin* over the Pan, and Fry them | |||
Piece of Butter, a little Grated | in Fresh Butter-Fry it Crisp | |||
Nutmeg [?] & Sweeten it to your | ||||
Palate. | Tansey | |||
10. Eggs } | ||||
An Oatmeal Hasty Pudding | a Little Salt } Mix it together | |||
1. Quart of Water | 8. oz. of Loaf Sugar } | |||
a little Salt; when it Boils | Jouce of Spinish* } | |||
Stir in your Oatmeal untill it be | a Quart of Cream } | |||
as thick as you please | 8 Ounces of White Bread } Mix it altogether | |||
Then pour it in your Dish with | a Nutmeg Grated } & Bake it Slowly | |||
Pieces of Butter Stuck in the Pudding | ¼ lb Jordan Almonds } | |||
Jouce of Tansey } | ||||
Fritters | Cl. | |||
½ Pint Cream } Make this into | ||||
4. Eggs } a Batter | ||||
A little Brandy } & Slice Apples | ||||
A little Nutmeg & Ginger} for you | ||||
Flour } | ||||
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