4 10 32 https://huntroyd.co.uk/files/original/3/46/F2P2V.JPG 94876c1eb9a31305d349a65122ce9b8c 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" /> Cabbage Soup The same stock, the cabbage to be slic[e]’d not very small- fried in the same manner as the Turnips, Carrots & Sellery, when tender the stock is to be added as before & the bread stick - To make Herb Soup Make your stock as before with the same herbs as the season affords- take leaves if white beet root- strip from the stalk a handful of Sorrel, 1 [oz?] of spinach, 2 oz of Chervil & 2 of  Burnet, 5 or 6 leeks & a Cabbage lettuce- chop them very fine together, put them into a pan & fry them with Butter, when tender add your stock, and let them stew gently. To the above may be added in the season, Asparagus, Pease, and Cucumber, to be put in a sufficient time to make them tender- Cabbage Soup without meat Slice a quantity of large onions, fry them tender but not brown, pour on them four or five quarts of boiling water- some whole pepper & a little salt- This must be the stock for the Gravy Soup on the page before. 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 2. Verso Subject The topic of the resource Recipe for Cabbage Soup, Herb Soup, and Cabbage Soup without Meat. Description An account of the resource Cabbage Soup The same stock, the cabbage to be slice’d not very small- fried in the same man =ner as the Turnips, Carrots & Sellery, when tender the stock is to be added as before & the bread stick - To make Herb Soup Make your stock as before with such herbs as the season affords- take leaves of white beet root- stript from the stalk 1 handful of Sorrel, 1 of spinach, 2 of Chervil & 2 of Burnet, 5 or 6 leeks & a Cabbage lettuce- chop them very fine together, put them into a pan & fry them with Butter, when tender add your stock, and let them stew gently to the above may be added in the season, Asparagus, Pease, and Cucumber, to be put in a sufficient time to make them tender- Cabbage Soup without meat Slice a quantity of large onions, fry them tender but not brown, pour on them four or five quarts of boiling water-put in some whole pepper & a little salt- Added letters are italicised retaining the apostrophe. 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 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 Asparagus Burnet Cabbage Soup Carrots Chervil Cucumber Herb Pease sellery Sorrel soup Spinach stock Turnips https://huntroyd.co.uk/files/original/3/45/F2P1R.JPG dce423d570d3d5161f036297841e4aa5 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 make stock for Gravy Soup Take Turnips, Carrots, Onions, or Leeks, & some Sellery, put them into a Saucepan with your meat, and with a sufficient quantity of water boil it up, & skim it well- then throw it in some whole pepper & a little salt & put it on a slow fire to stew till all the goodness is out of the meat then strain it off & your stock is made- 3lb of meat will make a stock enough for 10 or 12 people, but you may make at one time as much as the weather will allow for keeping - Turnip & Carrot Soup Take Turnips, carrots, & sellery, cut them into square pieces and fry them gently over the fire with a little bit of butter but take care they do not burn, when tender add your stock according to the quantity of soup you want at table, let it stew gently, slice a little bread into your tureen when you serve it up - 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 1. Recto. Subject The topic of the resource Recipe to make Stock for Gravy Soup, and Turnip and Carrot Soup Description An account of the resource To make stock for Gravy Soup Take Turnips, Carrots, Onions, or Leeks, & some Sellery, put them into a Saucepan with your meat, and with a sufficient quantity of water boil it up, & skim it well- then throw it in some whole pepper & a little salt & put it on a slow fire to stew till all the goodness is out of the meat then strain it off & your stock is made- 3 pounds lb of meat will make a stock enough for 10 or 12 people, but you may make at one time as much as the weather will allow for keeping - Turnip & Carrot Soup Take Turnips, carrots, & sellery, cut them into square pieces and fry them gently over the fire with a little bit of butter but take care they do not burn, when tender add your stock according to the quantity of soup you want at table, let it stew gently, slice a little bread into your tureen when you serve it up- 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 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. 10.5cms x 20.2 cms. Cover page of unbound folio Type The nature or genre of the resource Paper document Carrots gravy leeks Onion saucepan sellery soup stock tureene Turnips