2 10 32 https://huntroyd.co.uk/files/original/3/66/F2P22V_.JPG d954bb95d7b7f4d844fd9a6d7e0de8fa 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" /> To preserve Oranges Take your Oranges, grate off the bitter rind, then cut each orange into 4 pieces cut out the white & pick out the seeds & to every lb of Orange put a lb of Sugar & to each 1 lb of Sugar put 1 pint & half of Water put the Water & Sugar over the fire and skim it till it is very clear- then put in the Oranges, boil them as fast as possible, when clean they are enough - Stew Beef To a buttock of Beef weighing 33 lbs put in 20 oz whole pepper, 20 oz Allspice, ¼ oz of Mace pound it all together & mix it with as much Salt as will salt the meat, rub it well in & let it lay 14 days in the seasoning turn it every day- bake it in a large brown dish with flour & water paste over 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 22. Verso Subject The topic of the resource Recipe to stew a buttock of beef and to preserve oranges. Description An account of the resource To preserve Oranges Take your Oranges, grate off the bitter rind, then cut each orange into 4 pieces cut out the white & pick out the seeds & to every pound lb of Orange put a pound lb of Sugar & to each 1 pound lb of Sugar put 1 pint & half of Water put the Water & Sugar over the fire and skim it till it is very clear- then put in the Oranges, boil them as fast as possible, when clear they are enough - Stew Beef To a buttock of Beef weighing 33 pounds lbs put in 2 ounces oz whole pepper, 20 ounces oz Allspice, ¼ ounces oz of Mace pound it all together & mix it with as much Salt as will salt the meat, rub it well in & let it lay 14 days in the seasoning turn it every day- bake it in a large brown dish with flour & water pasteover Contractions are expanded, and added letters italicised Creator An entity primarily responsible for making the resource Charlotte Starkie 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 Rights Information about rights held in and over the resource Site licence Language A language of the resource English Type The nature or genre of the resource Paper document Allspice brown dish buttock of Beef mace oranges pepper preserve https://huntroyd.co.uk/files/original/3/65/F2P21R.JPG b7fcf66b6dc5075933d082435d09279e 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>To Pickle Pork</center>To a hog about 10 score A pound & half a pound of salt petre & half a bag of salt beat very fine & mix’d well together- the hog must be scaled, cut down the chine, cut off the legs and hands, bone it & cut the sides into square pieces that it may lay as close as possible in the tub. The day after is cut up is best to lay it in, rub the pieces well on all sides with salt petre & bag salt, & afterwards with common salt then a layer of pork a layer of salt & so on, it must be well pack’d & press’d down very close-<center> To salt a Ham</center>To every pound of meat 1pt of salt 10oz of salt petre beat very fine 3oz coarse sugar mixing them together making it scalding hot keeping it stirring all the time it is on the fire- then rub it into the hams hot then take the salt that drops off heat it a second time and cover the ham over with it with it scalding hot- they are to lay 3 Weeks rubbing in the salt & turning them every day That pig weighs 200 pounds or 90.7 kg. Chine is the backbone. The current cost to buy a hanging or carcass weight of pork is about £730, that is after the pig is killed and eviscerated , head removed as well as the blood, and it is dried by hanging for a couple of weeks. By then it has lost about 30% of the live weight. The salt might be a half of a hundredweight sack or 56 pounds but this by no means appears to be a standard and may depend on how much the wholesaler thinks he can steal off his customers. 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 21. Recto Subject The topic of the resource Recipe to Pickle Pork and Salt Ham. <img src=" https://huntroyd.co.uk/files/original/porkpicle.jpg" alt="alt text on image " style="display: block; margin-left: auto; margin-right: auto;" width="500" height="any" /> Description An account of the resource To Pickle Pork To a hog about 10 score A pound & half a pound of salt petre & half a bag of salt beat very fine & mixe’d well together- the hog must be scalded, cut down the chine cut off the legs and hands, bone it & cut the sides into square pieces that it may lay as close as possible in the tub The day after is cut up is best to lay it in, rub the pieces well on ┌all ┐[both] sides with salt petre & bag salt, & afterwards with common salt then a layer of Pork a layer of salt & so on, it must be well packe’d & presse’d down very close- To salt a Ham To every pound of meat 1 pint of salt 1 ounce oz of salt petre beat very fine 3 ounces oz coarse sugar mixing them together ma- -king them scalding hot keeping it stirring all the time it is on the fire- then rub it into the hams hot then take the salt that drops off heat it a second time and cover the ham over with it with it scalding hot- they are to lay 3 Weeks rubbing in the salt & turning them every day Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Deleted text is shown as [ ]. On a contextual note, this page is the first page of the 12 page subfolio of the two that are enclosed or inserted into, and are part of, Folio 2. After the final page of this folder the receipts are written upside down, or rather written from the other end. Creator An entity primarily responsible for making the resource Charlotte Starkie 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 Rights Information about rights held in and over the resource Site licence Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document bag salt chine coarse sugar ham hog pickle Pork salt petre tub https://huntroyd.co.uk/files/original/3/64/FRP20V.JPG 6af65fd6a88862f86fbabba17733a7c8 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" /> Continued from Folio2. Page 19. Recto Brandy 4 hours then strain it off, put to it 4 Qts of Water, 4 large Nutmegs grated, 2 Qts of Lemon juice, 2lb of double refin’d Sugar, when the Sugar is dissolved boil 3 Qts of Milk and put to the rest hot as you take it off the fire- stir it about, let it stand 2 hours then rub it thr’o a jelly bag till it is clear then bottle it- <center>Calves Head Turtle</center>Let the head with the skin on be cut into small peices, and put into a stew pan with 2 qts of good gravy, one pt of wine the juice of 2 Lemons & the peel of one, take out the peel after it has been in half an hour, half a teaspon of Chian pepper, a little black pepper salt and Mace a little parsley Thyme & 2<del>onions</del> one onion chopp’d small, stew alltogether for about 2 hours put some paste around the edge of the dish & put all in with some truffles, morells, artichoke bottoms force meat balls & the yolk of 6 eggs boil’d hard, let it stand in the oven till the crust is brown, the meat must stew till tender as 2 hours may be too much or too little - 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 20. Verso Subject The topic of the resource Recipe for Calves Head Turtle. Description An account of the resource Continued from Folio2. Page 19. Recto Brandy 4 hours then strain it off, put to it 4 Quarts of Water, 4 large Nutmegs grated, 2 Quarts of Lemon juice, 2 pounds lb of double refine’d Sugar, when the Sugar is dissolve'd boil 3 Quarts of Milk and put to the rest hot as you take it off the fire- stir it a- -bout, let it stand 2 hours then run it thr’ough a jelly bag till it is clear then bottle it- Calves Head Turtle Let the head with the skin on be cut into small peices, and put into a stew pan with 2 quarts of good gravy, one pint of ┌w-┐wine the juice of 2 Lemons & the peel of one, take out the peel after it has been in half an hour, half a teaspon of Chian pepper, a little black pepper salt and Mace a little parsley thyme, &  [<del>2onions</del>]one onion choppe’d small, stew all together for about 2 hours put some paste around the edge of the dish & put all in with some truffles, morells, artichoke bottoms force meat balls & the yolk of 6 eggs boile’d hard, let it stand in the oven till the crust is brown- The meat must stew till tender as 2 hours may be too much or too little - Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Deleted text is shown as [ ] Inserted text as ┌ ┐. Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived Folio2. Page 19. Recto 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 Rights Information about rights held in and over the resource Site licence Relation A related resource Folio2. Page 19. Recto Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document artichoke bottoms black pepper Calves Chian pepper force meat balls gravy Head mace morells Parsley stew pan thyme truffles Turtle https://huntroyd.co.uk/files/original/3/63/F2P19R.JPG 2257aeef8a77edc422bd83708ac34284 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" /> Continued from Folio 2. Page18. Verso a few sweet herbs & and a little lemon peel; both shred fine- add the yolk of an egg, boil them in a saucepan the balls the size of the yolk of an egg, let them boil quick, You must have 6 yolks of eggs boil'd hard & with them & your balls ornament your dish - NB half this quantity makes a dish for a small company- <center>Coddling Jelly</center>Pare, core & slice them, cover them with water & boil them till they are very tender but not mash’d, strain them gently & to every lb of liquor put ¾ of sugar boil it ¾ of an hour & skim it well then put your syrup to it as above - <center>For pickling beef</center>Take 4 galls of water, 6lbs common salt, ½ pound of brown sugar- & 4oz Salt petre- Boil it well together and when cold put in your Beef, Mutton, Tongues & c & c- keep the meat always cover’d with the brine, in 9 or 10 days it will be fit to use; or it will keep 9 months- Boil up the pickle whenever it begins to ferment- Skim it and put it on the meat again - Milk Punch 6 Qts of Brandy, the rind of 4 Lemons par’d very thin, keep the rinds in the Continued on Folio 2. Page20. Verso Coddlings are hard green apples. They may just be unripe or immature 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 19. Verso Subject The topic of the resource Recipe for Pickling Beef and Milk Punch Description An account of the resource Continued from Folio 2. Page18. Verso. a few sweet herbs & and a little lemon peel; both shred fine- add the yolk of an egg, boil them in a saucepan the balls the size of the yolk of an egg let them boil quick, You must have 6 yolks of eggs boil[e[‘d hard & with them & your balls ornament your dish - NB half this quantity makes a dish for a small company- For pickling Beef Take 4 gallons of water, 6 pounds lbs common salt ½ pound lb of brown sugar- & 4 ounces oz Salt petre- Boil it well together and when cold put in your Beef, Mutton, Tongues & c & c- keep the meat always covere’d with the brine, in 9 or 10 days it will be fit to use; or it will keep 9 months- Boil up the pickle whenever it begins to ferment- Skim it and put it on the meat again- Milk Punch 6 Quarts of Brandy, the rind of 4 Lemons pare’d very thin, keep the rinds in the Continued on Folio 2. Page20. Verso Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. 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 Rights Information about rights held in and over the resource Site licence Relation A related resource F2P20V Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived Folio 2. Page18. Verso beef brandy brown sugar coddling Jelly milk Mutton punch salt petre sweet herbs tongues https://huntroyd.co.uk/files/original/3/62/F2P18V.JPG 409130474d025db1a55ee02a3e34d8e1 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>Lemon Cheesecakes</center>Take ½ lb of Butter & clarify it- ½ lb of sugar beat 6 eggs leaving out the whites of one egg, take the peel of 3 lemons grater scoop out the pulp, take out the seeds & put the peel to the juice of the lemon stirring it well together & then put the clarified butter warm to the eggs stirring it so it goes in, when the butter is quite cold put in the lemon juice stirring it all the time then make a little pastes & fill them; half an hour will bake them in a moderate oven - <center>To fine made Wine</center>80 1/2 a hhd’ quantity 30 gall’s: put in 3 ounces of pick’d Isinglass, dissolved over the fire in about 2 gall’s of the made wine, and when it is quite dissolved draw as much more wine out of the cask to it as will make it lukewarm- then put it into the Cask and stir it well with a split <del>stick</del> broom or strong stick- NB 1 oz of Isinglass to 10 gall’s of wine is the general rule, if so in proportion <center>To make force meat Balls</center>Take ¼lb of Veal & the same weight or rather less of Beef Suet, scrape the veal & shred the suet very fine thin; beat them together in a Marble Mortar till it is quite smooth- beat an Anchovy with it, & season it with jamaica pepper & a few cloves a Continued on Folio2. Page19. Recto. 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 18. Verso Subject The topic of the resource Recipe for Lemon Cheesecakes, to fine wine and make force meat balls. Description An account of the resource Lemon Cheesecakes Take ½ pound lb of Butter & clarify it ½ pound lb of sugar beat 6 eggs leaving out the whites of one egg, take the peel of 3 lemons grater scoop out the pulp, take out the seeds & put the the peel to the juice of the lemons stirring it well together & then put the clarified butter warm to the eggs stirring it so it goes in, when the butter is quite cold put in the lemon juice stirring it all the time, then make a little pastes & fill them, half an hour will bake them in a moderate oven- To fine made Wine {┌8┐}0 1/2 a hogshead’ quantity 30 gallon’s: put in 3 ounces of picke’d Isinglass, dissolved over the fire in [<del>about</del>] 2 gallon’s of the made wine, and when it is quite dissolved draw as much more wine out of the Cask to it as will make it lukewarm- then put it into the Cask and stir it well with a split [<del>stick]</del> broom or strong stick- NB 1 oz of Isinglass to 10 gallon’s of wine is the general rule, if so in proportion To make force meat Balls Take ¼ pound lb of Veal & the same weight or rather less of Beef Suet, scrape the veal & shred the suet very fine then; beat them to- -gether in a Marble Mortar till it is quite smooth- beat an Anchovy with it, & season it with jamaica pepper & a few cloves a Continued on Folio 2. Page 19. Recto. Added letters are italicised retaining the apostrophe. Deleted text is shown as [ ]. Illegible or lost {.....} dots for letters. Inserted text ┌ ┐ Creator An entity primarily responsible for making the resource Charlotte Starkie 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 Rights Information about rights held in and over the resource Site licence Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document cask clarify cloves force meat hogshead isinglass jamaica marble mortar pepper split broom strong stick suet veal https://huntroyd.co.uk/files/original/3/61/F2P17R.JPG 3ee25be4ea763dce2c51bcc56605beb8 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>Lemon Possits</center>Equal quantities of Cream & Currant Wine. The rind of one lemon grated & part of the juice, Sweeten to your taste and whip it all up together- fill your glasses & keep a small quantity of the froth in a sieve- it must be heaped on the top just before the possits are carried in <center>Lemon pudding</center>Take a large Lemon, grate half the peel, then put all the juice, 4 ounces of Sugar, 4 eggs leaving half the whites, three ounces of butter clarified- mix it all together, stir it all till mix & put puff paste at the bottom of the dish & bake it half an hour. grate some fine sugar over the top after it is bake’d - 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 17. Recto Subject The topic of the resource Recipe for Lemon Possits and Lemon Pudding Description An account of the resource Lemon Possits Equal quantities of Cream & Currant Wine. The rind of one lemon grated & part of the juice, Sweeten to your taste and whip it all up together- fill your glasses & keep a small quantity of the froth in a sieve- it must be heaped on the top just before the possits are carried in Lemon pudding Take a large Lemon, grate half the peel, then put all the juice, 4 ounces of Sugar, 4 eggs leaving half the whites, three ounces of butter clarified- mix it all together, stir it all till mix & put puff paste at the bottom of the dish & bake it half an hour. grate some fine sugar over the top after it is bake’d - Creator An entity primarily responsible for making the resource Charlotte Starkie 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 Rights Information about rights held in and over the resource Site licence Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document clarified lemon lemon possit lemon pudding possits https://huntroyd.co.uk/files/original/3/60/F2P16V.JPG 2f92e5bcee1650787919e119bf2e9f2c 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" /> Continued from Folio 2. Page 15. Recto. 5 galls of Juice put one Quart of the best Brandy- NB the Gooseberries must be fully grown but no near ripe- <center>Blamange</center>1 ounce of Isinglass to a pint of New milk, a stick of cinnamon, boile[e]’d till the Isinglass dissolves, a handful of sweet allmonds, with 4 or 5 bitter beat to a paste- a pint of cream- let it come off boiling, strain it, pour it in shapes <center>To pickle red Cabbage</center>Cut off the outside leaves & then cut the cabbage in half or in whole slices about half an inch thick, sprinkle it with salt and press it between 2 boards for a Night then put it in a jar with pepper & <del>Vinegar</del> cloves & fill it up with Cold vinegar - <center>A very good Pudding to boil</center>Take the inside of two halfpenny rolls grated- ½ lb of currants 6 Oz of sugar ½ lb of Suet half a Nutmeg a Spoonful of Sack & 4 eggs- The closest thing to Sack is Sherry but there is actually no direct comparison. It was matured in oak barrels and was a low quality, sweet, high alcohol drink that used to be popular. Possibly the drawback could be that the sweetness was perhaps derived from “Sugar of Lead” that has been mentioned elsewhere. 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 16. Verso Subject The topic of the resource Recipe for Blamange,To pickle Red Cabbage, and a very good pudding to boil. Description An account of the resource Continued from Folio 2. Page 15. Recto. 5 gallons of Juice put one Quart of the best Brandy- NB the Gooseberries must be fully grown but no near ripe- Blamange 1 ounce of Isinglass to a pint of New milk, a stick of cinnamon, boile’d till the Isinglass dissolves, a handful of sweet all- -monds, with 4 or 5 bitter beat to a paste- a pint of cream- let it come off boiling strain it, pour it in shapes- To pickle red Cabbage Cut off the outside leaves & then cut the cabbage in half or in whole slices about half an inch thick, sprinkle it with salt and press it between 2 boards for a Night then put it in a jar with pepper & [<del>Vinegar</del>]Cloves & fill it up with Cold vinegar- A very good Pudding to boil Take the inside of two halfpenny rolls grated- ½ pound lb of Currants 6 ounces Oz of Sugar ½ pound lb of Suet half a Nutmeg a Spoonful of Sack & 4 eggs- Added letters are 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 15. Recto. 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 Rights Information about rights held in and over the resource Site licence Relation A related resource Folio 2. Page 15. Recto. Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document allmonds blomange boards cabbage cinnamon cloves currants halfpenny isinglass nutmeg red cabbage sack sweet allmonds https://huntroyd.co.uk/files/original/3/59/F2P15R.JPG 1f1dd3a4df96de3a46900168b2709957 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" /> Continued from F2P14V vinegar, four corns of white pepper shake a little flour over them put all three into a silver saucepan let all stew gently about an hour then put in three quarters of a pound of Butter- Boil the Carp & drain them well put sippets about the dish- Pour the sauce over them <center>To Stew Indiff*</center>Take the green leaves off, wash it clean let it be wip’d dry, then put a lump of Butter in your saucepan, it must be brown but take care it be not burnt- then put in your Indiff with a little gravy, let it stew till enough, season it with pepper & Salt it to your taste thicken it with flour & butter & serve it up - <center>Green Gooseberry Wine</center>To every Pound of Gooseberrys when picked and bruised put one Quart of Water- let it stand 3 days, stirring it every day, strain it from the pulp & seeds, & and to every gallon of liquor put 3lbs of loaf sugar, when dissolved barrel it and in 6 months plug it, & if the sweetness is gone off bottle it. When you barrel it put in a little Isinglass & to each Continued on Folio 2. Page 16. Verso *This was a puzzle that seemed to make no sense. It may be that the writer was using phonetic sounds and the receipt was dictated to her. Inspiration has to take priority over the spelling, even if the word is easily transcribed, and so the editor thinks the correct word is Endive or Chicory. Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar, bitter, leafed vegetables. Species include Cichorium endivia (also called endive), Cichorium pumilum (also called wild endive), and Cichorium intybus (also called common chicory). 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 15. Recto Subject The topic of the resource Recipe To Stew Indiff* and make Green Gooseberry Wine. Description An account of the resource Continued from Folio 2. Page 14. Verso. vinegar, four corns of white pepper shake a little flour over them put all these into a silver saucepan let all stew gen- -tly about an hour then put in three quarters of a pound of Butter- Boil the Carp & drain them well put sippets about the dish- Pour the sauce over them- To Stew Indiff Take the green leaves off, wash it clean let it be wipe’d dry, then put a lump of Butter in your saucepan, it must be brown but take care it be not burnt- then put in your Indiff with a little gravy, let it stew till enough, season it with pepper & Salt it to your taste thicken it with flour & butter & serve it up - Green Gooseberry Wine To every Pound of Gooseberrys when picked and bruised put one Quart of Water- let it stand 3 days, stirring it every day, strain it from the pulp & seeds, & and to every gallon of liquor put 3lbs of loaf sugar when dissolved barrel it & in 6 months plug it, & if the sweetness is gone off bottle it. When you barrel it put in a little Isinglass & to each Continued on Folio 2. Page 16. Verso Creator An entity primarily responsible for making the resource Charlotte Starkie 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 Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Relation A related resource F2P14V Language A language of the resource English Type The nature or genre of the resource Paper document corns Gooseberries Gooseberry Wine Indiff isinglass saucepan silver https://huntroyd.co.uk/files/original/3/58/F2P14V.JPG ca2d3155b16dfaaf4cbe0425cd44472e 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" /> Continued from Folio 2. Page 13. Recto. melt & take the whites of 10 eggs well beaten- the juice of 6 lemons, Half a pint of white wine- sugar to your taste, mix them all together and set them on the fire to boil a little while- put a bit of lemon peel into the Bag and pour it through 3 or 4 times till it is very clear- be sure your lemons are very clean before you pare them- if you put a small bit about the breadth of a straw into your glass it will give it a fine flavor- if you intend the jelly to turn out in shapes you must boil 2 oz of Isinglass with the shavings- before you set the jelly on to warm the second day after you have strain’d it from the shavings, then it will be the same settlement, do not put that in <center>To dress Carp</center>Take your two Carp and bleed them in half a pint of white wine, take the livers & chop them with two anchovies, a handful of Parsley, a single sprig of Thyme, a little bit of onion, two spoonfuls of Elder 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 14. Verso Subject The topic of the resource Recipe to dress carp Description An account of the resource Continued from Folio 2. Page 13. Recto melt & take the whites of 10 eggs well beaten- the juice of 6 lemons half a pint of white wine- sugar to your taste mix them all together & set them on the fire to boil a little while- put a bit of lemon peel into the Bag & pour it through 3 or 4 times, till it is very clear- be sure your lemons are very clean before you pare them- if you put a small bit about the breadth of a straw into your glass it will give it a fine flavor- if you intend the jelly to turn out in shapes you must boil 2 ounces oz of Isinglass with the shavings- before you set the jelly on to warm the second day after you have straine’d it from the shavings, then it will be the same settlement, do not put that in- To dress Carp Take your two Carp and bleed them in half a pint of white wine, take the livers & chop them with two anchovies, a handful of Parsley, a single sprig of Thyme a little bit of onion, two spoonfuls of Elder Continued on F2P15R Creator An entity primarily responsible for making the resource Charlotte Starkie Source A related resource from which the described resource is derived F2P13R 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 Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Relation A related resource F2P13R Format The file format, physical medium, or dimensions of the resource Handwritten text on a page of a paper document Language A language of the resource English Type The nature or genre of the resource Paper document anchovies Carp Elder vinegar flavor hartshorn isinglass livers Parsley thyme https://huntroyd.co.uk/files/original/3/57/F2P13R.JPG aac70b749540a736ab5df3c33b26b26e 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" /> & skim it clear- <center>To stew a rump of beef</center>Take your beef & bone it & sprinkle it with salt- the next day take one handful of spinnach, one of parsley, some thyme, savoury & knotted marjoram- chop them very fine & take the yolks of 3 boil’d eggs- 2 anchovies cut very fine, mix them all together, add the rind of 2 lemons finely cut with 2 raw eggs, stuff your beef the long way then take 1 qt of water, 1 pt of red wine, put them into the stewpan with your beef- put in 1 onion stuck with cloves and let your beef stew 4 hours/ if it is large keep it turned for fear it shou’d burn- then take it up- strain the gravy & skim it & then put in some truffles and morells- you must have an Ox pallet readly boil‘d to cut in pieces and put in, then put in a little more wine- let it stew one hour then dish it up- <center>To make hartshorn jelly</center>Take half a pound of hartshorn shavings set in the fire to boil quick with a gallon of water till it comes to 3 pints strain it off & let it stand till next day- then set it on the fire to Hartshorn Jelly or a decoction of burnt hartshorn in water was used to treat diarrhoea. The coal of hartshorn, called calcinated hartshorn, was used as an absorbent, as well as in the treatment of dysentery. Salt of hartshorn (ammonium carbonate) was used as a sudorific for treatment of fevers, and as a smelling salt. Hartshorn was also used to treat insect bites, sunstroke, stye, and snakebites. 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/. Subject The topic of the resource Recipe to stew a rump of beef and to make Hartshorn Jelly Publisher An entity responsible for making the resource available Gillespie Family Contributor An entity responsible for making contributions to the resource Gillespie Family Rights Information about rights held in and over the resource Site licence Language A language of the resource English Title A name given to the resource Folio 2. Page 13. Recto Description An account of the resource Continues from F2P12V skim it clear- To stew a rump of beef Take your beef & bone it & sprinkle it wit┌h┐salt- the next day take one handful of spinnach, 1 of parsley, some thyme, savoury & knotted marjoram- chop them very fine & take the yolks of three boiled eggs 2 anchovies cut very fine, mix them all together add the rind of two lemons finely cut with 2 raw eggs, stuff your beef the long way then take 1 quart of wa- -ter, 1 pint of red wine, put them into the stewpan with your beef- put in one onion stuck with cloves and let your Beef stew 4 hours/ if it is large keep it turned for fear it shoul’d burn- then take it up- strain the gravy & skim it- & then put in some truffles and morells- you must have an Ox pallet readly boile‘d to cut in pieces and put in, then put in a little more wine- let it stew one hour, then dish it up- To make hartshorn jelly Take half a pound of hartshorn shavings set in the fire to boil quick with a gallon of water till it comes to 3 pints strain it off & let it stand till next day- then set it on the fire to Continued on F2P14V Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Superscript text is ┌ ┐ Date A point or period of time associated with an event in the lifecycle of the resource 1782 to 1808 Relation A related resource F2P12V 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 Creator An entity primarily responsible for making the resource Charlotte Starkie anchovies beef hartshorn isinglass knotted marjoram morells ox pallet Parsley rump savoury shavings spinnach stewpan thyme truffles