1 10 32 https://huntroyd.co.uk/files/original/3/76/F2P32V.JPG 11226a9e6f4586255f24bcb2c8ea3054 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>Frangas Insapadas a Portuguese dish</center>3 lb lean Bacon or Ham, 2 large Onions sliced, 4 Cloves of Shalot sliced, 3 Qts of Water with some beaten pepper, Cloves, & and a little mace & about a drachm of Safron, stew it slowly till reduced & 2 Qts or a little more then cut two young fowls as for a fricassee & stew them there in till tender take a spoonful then take a spoonful of flour & 2 of vinegar- Beat it up with some of the liquor & let it boil a little & then put sippets into a Soup dish and pour all there on- to make the balls you must take 1 lb of beef, 1 lb of Veal, 1 lb of Beef Suet a shalot bruise'd with some pepper & salt, the whole chop'd or Pounded & Bolled into balls There is a connection between the Starkie family and the Thoresby family  of Leeds and with Thomas Dunham Whitaker. This recipe may have come back with Thomas Thursby after his trip to Lisbon from Leeds in 1755. You can find out more here in <a href="There%20is a connection between the Starkie family and the Thoresby family  of Leeds and with Thomas Dunham Whitaker. This recipe may have come back with Thomas Thursby after his trip to Lisbon from Leeds in 1755 You can find out more hereHere in The Thursby Manuscripts frango ensopado is a modern version and here are the ingredients. appears to be based on chicken. 1 chicken cut up into pieces , 2 onions, 1 lime, 1 tbsp salt, 1 teaspoon garlic powder, 1 teaspoon annatto powder (known in Brazil as urucum),1 cup of freshly chopped parsley with green, onions, ½ cup oil 1 lb of chopped okra Frango in various forms Sippets are small cubes or wedges of bread fried with fresh herbs and butter, most commonly used to garnish soup. They are not the same as the rather boring croutons that are commonly used now." target="_blank" rel="noopener" title="The Thursby Manuscripts">The Thursby Manuscripts</a> . The Gillespie family donated these items to the Thoresby Society, which in due course will be the destination for the Huntroyd Receipts Frango Ensopado is a modern version and here are the ingredients. It appears to be based on chicken. 1 chicken cut up into pieces, 2 onions, 1 lime, 1 tbsp salt, 1 teaspoon garlic powder, 1 teaspoon annatto powder (known in Brazil as urucum), 1 cup of freshly chopped parsley with green onions, ½ cup oil, 1 lb of chopped okra- Frango in various forms. Sippets are small cubes or wedges of bread fried with fresh herbs and butter, most commonly used to garnish soup. They are not the same as the rather boring croutons that are commonly used now. From this page, the folio was inverted and writing started from the other end. Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 32. Verso Subject The topic of the resource Recipe for Frangas Insapadas. Publisher An entity responsible for making the resource available Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource Frangas Insapadas a Portuguese dish 3 pound lb lean Bacon or Ham, 2 large Onions sliced, 4 Cloves of Shalot sliced, 3 Quarts of Water with some beaten pepper, Cloves, & and a little mace & about a drachm of Safron, stew it slowly till re- =duced & 2 Qts or a little more then cut two young fowls as for a fricassee & stew them there in till tender take a spoonful then take a spoonful of flour & 2 of vinegar- Beat it up with some of the liquor & let it boil a little & then put sippets into a Soup dish and pour all there on- to make the balls you must take 1 pound lb of beef, 1 pound lb of Veal, 1 pound lb of Beef Suet a shalot bruise'd with some pepper & salt, the whole choppe'd or Pounded & Bolled into balls Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. From this page, the folio was inverted and writing started from the other end Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document bacon beef beef suet Bolled cloves drachm ham mace safron shalot sippets soup dish veal Vinegar https://huntroyd.co.uk/files/original/3/75/F2P31R.JPG 2c46585d52fc02f29e3d950a12bf400d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> If you want half the quantity it will keep 2 days adding the cream the day it is nee’d as before mentioned Brawn Boil a calves head with skin on till very tender- Bone it, roll it up tight as brawn- season- <center>Cottege pudding</center>6 oz grated bread- ¼ lb beef suet ¼ lb Currant 3 Eggs. A little nutmeg & some lemon peel- sugar to your taste- divide into five & then fry them in balls- or boil them, in cups ¾ of an hour - Wine sauce Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page31. Recto Subject The topic of the resource Recipe for Brawn and Cottage Pudding Publisher An entity responsible for making the resource available Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource If you want half the quantity it will keep 2 days adding the cream the day it is need’d as before men- -tioned Brawn Boil a calves head with skin on till very tender- Bone it roll it up tight as brawn- season- Cottege pudding 6 ounce oz grated bread- ¼ pound lb beef suet ¼ pound lb Currant 3 Eggs. A little nutmeg & some lemon peel- sugar to your taste- divide into five & then fry them in balls- or boil them, in cups ¾ of an hour - Wine sauce Continued from Folio 2. Page30. Verso. Contractions are expanded, and added letters italicised retaining the apostrophe. Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived Continued from Folio 2. Page30. Verso. Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Relation A related resource Continued from Folio 2. Page30. Verso. Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document Contributor An entity responsible for making contributions to the resource Gillespie Family balls beef suet brawn Calves calves head cottage cottege cottege pudding cream cups currant nutmeg pudding suet https://huntroyd.co.uk/files/original/3/74/F2P30V.JPG fc237a479c81fa0be0b6530effb8cb63 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> think there will not be liquor enough add cucumber, lettuce and other things in proportion- if you choose bread or cheese in it prepare it as for other soups - Turnip Soup <del> O</del> 12 good siz’d Turnips, 6 white Onions, 2 heads of celery all slic’d thin- a small piece of lean Bacon, a few white peppercorns, the crum of a french roll, put these into 3 Qts of water boil it gently till quite soft, skim it & bruise the turnips then put it into a cheese cloth & rub it through with a spoon- have ready boil’d 18 round cut Turnips, add 1 pt of Cream, the top of a french roll & a little salt- let it boil up once before it is sent in - Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 30. Verso Subject The topic of the resource Recipe for Turnip Soup Publisher An entity responsible for making the resource available Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource think there will not be liquor enough add cucumber, lettuce and other things in proportion- if you choose bread or cheese in it prepare it as for other soups - Turnip Soup [<del>O</del>] 12 good size’d Turnips, 6 white Onions 2 heads of celery all slice'd thin- a small piece of lean Bacon- a few white peppercorns, the crumb of a french roll, put these into 3 Quarts of water boil it gently till quite soft, skim it & bruise the turnips then put it into a cheese cloth & rub it through with a spoon- have ready boile'd 18 round cut Turnips, add 1 pint of Cream the top of a french roll & a little salt- let it boil up once before it is sent in Continued from Folio 2. Page 29. Verso Continued on Folio 2. Page 31. Recto Contractions are expanded, and added letters italicised retaining the apostrophe. Deleted text is shown as [ ]. Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived Folio 2. Page 29. Verso Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document Contributor An entity responsible for making contributions to the resource The crossed out "O" seems to be a deleted thought. We will never know the answer. bacon Celery crum french roll peppercorns Turnip Turnips https://huntroyd.co.uk/files/original/3/73/F2P29R.JPG 54821334c8df07921a1f83c60c7b882b Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>Soup without meat or water</center>6 or 8 Cucumbers, pare them & cut them thick- 8 or 9 Coss lettuces, 5 or 6 Onions, a handful of parsley picked some white beet leaves, a little chervill, some sorrell- put them in a stewpan with more than a ¼ lb of butter rubb’d round the pot, some pepper & salt stew these together slowly till the juice is all out of the herbs- have ready boil’d 1 pt of old peas strain the liquor from the herbs & squeeze the old peas thr’o a sieve into the liquor- then boil tender by themselves 4 or 5 Cucumbers, pared, scoop'd, & cut into quarters 2 or 3 Cabbage lettuce cut in pieces & 1 pt of young peas- put these in the liquor & let them stew slowly till enough- while the first herbs are stewing if your Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 29. Recto Subject The topic of the resource Recipe for Soup without meat or water Publisher An entity responsible for making the resource available Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource Soup without meat or water 6 or 8 Cucumbers, pare them, & cut them thick- 8 or 9 Coss lettuces 5 or 6 Onions, a handful of parsley picked some white beet leaves,a little chervill, some sorrell- put them in a stewpan with more than a ¼ pound lb of butter rubbe’d round the pot, some pepper & salt stew these together slowly till the juice is all out of the herbs- have ready boile'd 1 pint of old peas strain the liquor from the herbs & squeeze the old peas thr’ough a sieve into the liquor- then boil tender by themselves 4 or 5 Cu- -cumbers, pared, scoope'd, & cut into quarters 2 or 3 Cabbage lettuce cut in pieces & 1 pint of young peas - put these in the liquor & let them stew slowly till enough- while the first herbs are stewing if your Continued on Folio 2. Page 30. Recto. Contractions are expanded, and added letters italicised retaining the apostrophe. Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Relation A related resource Continued on Folio 2. Page 30. Recto Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document Contributor An entity responsible for making contributions to the resource Gillespie Family cabbage lettuce chervill Coss lettuces Cucumbers lettuce old peas sorrell stewpan young peas https://huntroyd.co.uk/files/original/3/72/F2P28V.JPG b44bf8c78329c36ec228c034d9bf95cd Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>Small Cakes</center>¼ lb fresh butter ¼ lb white sugar- work it all together with your hands till the butter is melted- then put in the yolks of 3 eggs and work it again then ¼ lb of flour put in by degrees still working working then ¼ lb of currants then make it in small cakes &  lay them in a tin to bake - let your tin be flour‘d, you may put in a little rose water- <center>Veal Balls</center>1lb of veal 1/2lb of Beef Suet 4 Eggs, only 2 whites,4 Rusks or the crumb of a halfpenny Roll soak’d in Milk, a little parsley chop’d a little Onion & lemon peel- roll it in 3 balls- fry them in butter of a nice brown, & then stew them in Veal broth, thicken the liquor they are stew’d in with flour & a little butter- for sauce squeeze a little lemon- Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 28. Verso Subject The topic of the resource Recipe for Small Cakes and Veal Balls. Publisher An entity responsible for making the resource available Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource Small Cakes ¼ lb fresh butter ¼ pound lb white sugar work it all together with your hands till the butter is melted- then put in the yolks of 3 eggs & work it again then ¼ pound lb of flour put in by degrees still working it then ¼ pound lb of currants then make it in small cakes & lay them in a tin to bake - let your tin be floure‘d, you may put in a little rose water- Veal Balls 1 pound lb of veal 1/2 pound  lb of Beef Suet 4 Eggs, only 2 whites,4 Rusks or the crumb of a halfpenny Roll soake’d in Milk, a little parsley choppe’d a little Onion & lemon peel- roll it in 3 balls- fry them in butter of a nice brown, & then stew them in Veal broth, thicken the liquor they are stewe’d in with flour & a little butter- for sauce squeeze a little lemon- Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document Contributor An entity responsible for making contributions to the resource Gillespie Family currants halfpenny roll small cakes tin veal https://huntroyd.co.uk/files/original/3/71/F2P27R.JPG 64dbbedc797ea8f250270b8fe40380bd Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> 6 sevilles, 2 sweet, 3 lemons, the rind to be put into the juice- 1 lb loaf sugar, 1 pt spring water. Let it boil to a syrup,and put it into a bowl, when cold put the juice to it- boil 3 oz Isinglass- & 1 pt spring water & when it is melted stir it about till it is almost cold, then put in your juice & run it thro’ a bag into your molds. <center>Black currant Drops</center>Strip them off the stalks, scald them in a jar as red currants. x strain through a sieve coarse enough to let the pulp go through without the seeds or skins- boil it about half an hour- to every 8 lb of currants 1 lb of loaf sugar pounded fine- make it scalding hot- pour into plates and stand in the sun x fill the jar with currants- stop it close- put in No water and make it boil Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 27. Recto Subject The topic of the resource Recipe for Black currant Drops Publisher An entity responsible for making the resource available Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource 6 sevilles, 2 sweet, 3 lemons, the rinds to be put into the juice- 1 pound lb loaf sugar, 1 pint spring water. Let it boil to a syrup, and put it into a bowl, when cold put the juice to it- boil 3 ounces oz Isinglass in 1 pint spring water & when it is melted stir it about till it is almost cold, then put in your juice & run it thro’ugh a bag into your molds. Black currant Drops Strip them off the stalks, scald, them in a jar as red currants.┌ x ┐strain them through a sieve coarse enough to let the pulp go through without the seeds or skins- boil it about half an hour- to every 8 pound lb of currants 1 pound lb of loaf sugar pounded fine- make it scalding hot- pour into plates and dry in the sun ┌ x ┐fill the jar with currants- stop it close- put in No water & make it boil Continued from Folio 2. Page 26. Verso. Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Superscript  text marked┌ ┐. Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived Folio 2. Page 26. Verso. Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Relation A related resource Folio 2. Page 26. Verso. Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper documen Contributor An entity responsible for making contributions to the resource Gillespie Family black currant currants isinglass loaf sugar seville spring water sweet almonds https://huntroyd.co.uk/files/original/3/70/F2P26V.JPG 24285ad4b6f922717051696028d99328 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> fry it in a stewpan with some butter till it comes of a light brown colour- pour out the butter and put in some gravy & red wine, of each an equal quan: with an onion or shalot & a anchovy, when it is stew‘d enough squeeze on some juice of Lemon, thicken the sauce with some flour & butter & serve it up <center>Raisin Wine</center>To 1 Gall of Water 6 lb of Smyrna raisins -steep the raisins in water stir it twice a day for about 8 or 10 days -when the fruit rises to the top then press it off & tunn it- when done fermenting, which maybe in a month or longer then stop it gently & take care it is unstopp’d if it ferments again- Lady Blunt <center>Orange Jelly</center>Grate the rind of 1 sweet orange 1 seville, & 1 lemon- the juice of Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 26. Verso Subject The topic of the resource Recipe for Raisin Wine and Orange Jelly Publisher An entity responsible for making the resource available Gillespie Family Contributor An entity responsible for making contributions to the resource Lady Blunt. Lady Blunt is an unknown person. Rights Information about rights held in and over the resource Site licence Language A language of the resource English Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Description An account of the resource fry it in a stewpan with some butter till it comes of a light brown colour- pour out the butter and put in some gravy & red wine, of each an equal quan- -tity: with an onion or shalot & a an- -chovy, when it is stewe‘d enough squeeze on some juice of Lemon, thicken the sauce with some flour & butter &, serve it up Raisin Wine To 1 Gallon of Water 6 lb of Smyrna raisins- steep the raisins in water stir it twice a day for about 8 or 10 days -when the fruit rises to  the top then press it off & tunn it - when done fermenting, which may be in a month or longer then stop it gently & take care it is unstoppe’d if it ferments again- Lady Blunt. Orange Jelly Grate the rind of 1 sweet orange 1 seville, & 1 lemon- the juice of Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Continued on Folio 2. Page 27. Recto Source A related resource from which the described resource is derived Folio 2. Page 25. Recto Jelly Lady Blunt Raisin seville smyrna https://huntroyd.co.uk/files/original/3/69/F2P25R.JPG 21baebd12c87e6696378668c08509365 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> you dish it up- be sure to keep it close cover’d or it will lose its colour- <center>Scotch Eggs</center>You must boil your eggs hard then make good force meat and roll them up in it, there must be a good quantity of parsley for they must be a little green then fry a little brown & good gravy over them <center>Breast of Veal stew’d</center>Take 2 Ends of a breast of veal, 6 cucumbers par’d & slic’d , 5 large Onions one of them stuffed with cloves, 3 pts of young peas & 3 of water put into a deep stewpan, the veal must lay at the bottom, patt them down, & let it stew 4 hours- season with salt & pepper to your taste- <center>Eels like lampreys</center>Take a large Eel, season it well with chian Pepper, salt, Mace & black pepper then fry in a Chyan Pepper or chian may be Cayenne pepper, but it could be a redundant name that has disappeared. Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 25. Recto Subject The topic of the resource Recipe for Scotch Eggs, stewed Breast of Veal, and Eels. Publisher An entity responsible for making the resource available Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource you dish it up- be sure to keep it close covere’d or it will lose its colour- Scotch Eggs You must boil your eggs hard then make good force meat & roll them up in it, there must be a good quantity of parsley for they must be a little green then fry a little brown & good gravy over them Breast of Veal stewe’d Take 2 Ends of a breast of veal, 6 cucumbers pare’d & slice’d, 5 large Onions one of them stuffed with cloves, 3 pints of young peas & 3 of water put into a deep stewpan, the veal must lay at the bottom, patt them down, & let it stew 4 hours- season with salt & pepper to your taste- Eels like lampreys Take a large Eel, season it well with chian Pepper, salt, Mace, & black pepper then fry in a Continued from Folio 2. Page 24. Verso Continued on Folio 2. Page 26. Verso. Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived Continued from Folio 2. Page 24. Verso. Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Relation A related resource Folio 2. Page 24. Verso. Contributor An entity responsible for making contributions to the resource Gillespie Family breast Chian pepper Cucumber eels goss lettuce lampreys mace Parsley scotch eggs stewpan veal https://huntroyd.co.uk/files/original/3/68/F2P24V_.JPG c913eaf3271a1a0807065fab633afac6 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>A Trifle,</center>Make your boil’d custard with a pint of Milk & 5 eggs leaving out 2 whites- when boil’d pour into a dish & stir in 12 sweet Almonds beaten & 4 bitter ones or 6 Apricot kernels let it stand till cold then lay ¼ lb of naples biscuit soak’d in mountain on the top, the whip must be made with a p[int]t of cream, ¼ pt of Mountain a bit of lemon peel <del>skinn’d</del> & slice a piece of nutmeg, & sweeten to your taste, mix it well together & let it stand 2 hours then whip it up and lay it on your custard <center>To stew red cabbage</center>Cut them longways up & <del>down</del> & the stalk in long & thin slices put them in a close cover’d pan with a bit of butter a little pepper & nutmeg let it stew till it is soft put in a little Vinegar before {. ......} Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 24. Verso Subject The topic of the resource Recipe to Make a Trifle and stew Red Cabbage Publisher An entity responsible for making the resource available Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource A Trifle Make your boile’d custard with a pint of Milk, & 5 eggs leaving out 2 whites- when boile’d pour into a dish & stir in 12 sweet Almonds beaten & 4 bitter ones or 6 Apricot kernels let it stand till cold then lay ¼ lb of naples biscuit soake’d in mountain on the top, the whip must be made with a pint of cream, ¼ pint of Mountain a bit of lemon peel [<del>skinne’d]</del> & slice a piece of nutmeg sweeten to your taste, mix it well together & let it stand 2 hours then whip it up and lay it on your custard To stew red cabbage Cut them longways up & <del>down</del>  the stalk in long & thin slices put them in a close covere’d pan with a bit of butter a little pepper & nutmeg let it stew till it is soft put in a little Vinegar before {. ......} Continued on Folio2. Page 25. Recto Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Deleted text is shown as [ ]. Illegible or lost text{.....}. Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document Contributor An entity responsible for making contributions to the resource Gillespie Family apricot kernels naples biscuits nutmeg pepper red cabbage sweet almonds trifle https://huntroyd.co.uk/files/original/3/67/F2P23R.JPG ab5f7f401e4c5a3ec95e6b2f352e6a13 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Huntroyd Receipts. Folio 2 Subject The topic of the resource The folio of recipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. Description An account of the resource This collection contains more medicines than food recipes. It was stitched together with cotton to form a binding of some sort. The two other folios are somewhat separate but form a whole with being kept together. It is difficult to tell which is the front cover or the rear one. The owner has decided to call "Gravy Soup" as the front page because it is cleaner and "Rheumatism", the rear one, because it has a stain that suggests it was laid down on something wet. The page edges are cleaner where they may have been exposed. That seems a good reason enough. With the 28 leaves in the folio, half way through it was turned upside down and started to be written from the other end. We have taken a great delight in dealing with this folio and addressing contemporary medical thinking. In many ways, with knowledge behind it, quite alarming. We will begin with gravy and end up with rheumatism, so enjoy the journey. Publisher An entity responsible for making the resource available Gillespie family Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins Creator An entity primarily responsible for making the resource Charlotte Starkie Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. To add skull image <img src="https://huntroyd.co.uk/files/square_thumbnails/skull.jpg " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="any" height="any" /> Text Any textual data included in the document Less formal version of text of document but not a transcription. This box is more fluid in useage. Can look pretty. Glossary <img src="admn image link " alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="600" height="any" /> <center>Pickle for Brawn</center>Two Galls of water, ¼ of a pint of Oatmeal, a Qt of good bran, boil it gently one hour strain it off when cold- season it with 1lb of common salt- put in the brawn and steep it with this pickle; new it once a month - <center>Orange <del>cheesecakes</del></center>Pare off the outside rind as thin as possible then boil the oranges in separate water till the bitterness is quite out them, cut them open & take out the seeds & inside skins & beat them in a mortar with a bit of butter about the size of a Wallnut till it comes to a paste then squeeze in the juice of one China orange & the juice of 2 lemons, put in 3 spoonfuls of white wine & half a pound of fine loaf sugar this quantity makes 6- put them in good puff paste then boil them half an hour, there must be a little melted butter in the dish. It is best to boil the Oranges over night for there is not time to get out the bitterness in the Morning- when Oranges grow too ripe you must add more lemon - Here is is a wonderful reminder that life in a large country house like Huntroyd was different. There is a hint that the house had an Orangery and were growing their own. Presumably the Orangery would be heated and set against the south facing wall of a walled garden. Original Format The type of object, such as painting, sculpture, paper, photo, and additional data Paper document Paper document Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Folio 2. Page 23. Recto Subject The topic of the resource Recipe for Pickle for Brawn and Orange (cheesecakes) Publisher An entity responsible for making the resource available Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Description An account of the resource Pickle for Brawn Two Gallons of water, ¼ of a Pint of Oatmeal a Quart of good bran, boil it gently one hour strain it off when cold- season it with 1 pound lb of common salt- put in the Brawn and steep it with this pickle; new it once a month - Orange <del>cheesecakes</del> Take 5 Seville oranges pare off the outside rind as thin as possible then boil the oranges in se- -parate water till the bitterness is quite out them, cut them open & take out the seeds & inside skins & beat them in a mortar with a bit of butter about the size of a Wallnut till it comes to a paste then squeeze in the juice of <del>A</del> one China Orange & the juice of <del>4</del> 2 Lemons, put in 3 spoonfuls of white wine & half a pound of fine loaf sugar this quantity makes 6- put them in good puff paste then boil them half an hour, there must be a little melted butter in the dish. It is best to boil the Oranges over night for there is not time to get out the bitterness in the Morning- when oranges grow too ripe you must add more lemon - Creator An entity primarily responsible for making the resource Charlotte Starkie Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Type The nature or genre of the resource Paper document bran China orange loaf sugar mortar Oatmeal oranges pickle seville Wallnut