4 10 133 https://huntroyd.co.uk/files/original/1/44/F1P29R.JPG 62adbec29802c9ada1c3e51fc7bcc498 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 1 Subject The topic of the resource The folios of receipes and medicines of the Starkie Family of Huntroyd House and Blackburn Rectory. 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 Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence. Format The file format, physical medium, or dimensions of the resource Text Language A language of the resource English Type The nature or genre of the resource Handwritten text on paper. Watermarks. Seamstress straight pins 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" /> <div style="text-align: center;">Best Lavender Water</div> 8 pennyweight of Oil of Lavender 3 d of musk and 3 of Bergamot, put into a Qt of Sprits of Wine with about an ounce of fine Sugar- Put them into a well cork’d bottle & shake them often A pennyweight is 1⁄20 of an ounce. The pennyweight lost its official status in the United Kingdom in the Weights and Measures Act of 1878. Spirits of Wine is Ethanol. 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 1, Page 29, Verso Subject The topic of the resource Recipe for Best Rose 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 Best Lavender Water 8 pennyweight of oil of Lavender 3┌d┐ram of musk & 3 of Ber- gamot, put into a Quart of Sprits of Wine with about an ounce of fine Sugar- Put them into a well corke’d bottle & shake them often Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Raised 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. This is the back cover of Folio 1. Type The nature or genre of the resource Paper document. Back cover bergamot dram lavender musk pennyweight spirits of wine 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 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/3/47/F2P3R.JPG 43b8cb4809af238ff9adfe192ff77b6c 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" /> take a little chervill, Burnett, & Parsley tied up and let them stew down- cut your cabbage small- fry it with a bit of butter till tender then strain the liquor of the onions upon it -let it stew a little together & serve it up with bread - Onion soup without meat- Fry your onions as before, but a larger quantity -add water as above, strain the onions off- add a crust; toasted brown & sopt in Vinegar -- Green peas Soup Take 1 lb of chump end loin of Mutton & scrag end neck of Veal, boil[e]’d down with a small quantity of Onion parsley & 3 or 4 Carrots, then strain it off- take some old peas, rub them through a Cullinder mixing it with the stock till it is of a proper thickness then put it on the fire to stew with some young peas in it, & some coss lettuce cut as for a sallid- take cucumbers sliced thick, a little spinach, Burnett & Chervil & fry them together with a small piece of Butter to which is to 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 3. Recto. Subject The topic of the resource Recipe for Onion soup without meat, Green peas Soup. Description An account of the resource take a little chervill, burnett, & Parsley, tied up and let them stew down- cut your cabbage small- fry it with a bit of butter till tender then strain the liquor of the onions upon it- let it stew a little together & serve it up with bread - Onion soup without meat Fry your onions as before, but a lar -ger quantity, add water as above, strain the onions off- add a crust; toasted brown & sopt in Vinegar -- Green peas Soup Take 1 lb of chump end loin of Mutton, 1 pound lb scrag end neck of Veal, boile’d down with a small quantity of Onion parsley & 3 or 4 Carrots, then strain it off- take some old peas, rub them through a Cullinder mixing it with the stock till it is of a proper thickness, then put it on the fire to stew with some young peas in it, & some coss lettuce, cut as for a sallit- Take cucumbers sliced thick, a little spinach, Burnett & Chervil & fry them together with a small piece of Butter to which is to 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 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 Burnett Chervil chervill chump end coss lettuce Cullinder loin Mutton Parsley sallit scrag end neck sopt veal Vinegar https://huntroyd.co.uk/files/original/3/48/F2P4V_.JPG a021f98c60f0d1612697af3f74240cb4 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" /> be added the soup to stew- a little whole pepper, & a little salt is to be put to the stock in making it, add a sprig of mint but take it out before it goes to table. If not green enough add <del>piece</del> Ʌ juice of Spinach- this will make 2 Tureens of Soup To stew green Peas Take a dozen young pea pods a little parsley, an onion, a small sprig of Mint, some whole pepper & a little Salt, put them in a saucepan and pour boiling water over them let them stew & when enough strain enoug them off- put your peas into a saucepan over a slow fire & add some of this liquor tp prevent their burning & to make them moist enough to serve up- when you take them off the fire they must be tossed up with a small piece of butter & a little flour mix[e]’d together NB much flour & butter will spoil them - A receipt for Ditto Take a quart of old peas boil them the strain them through a Cullender a large handful of chervill , a handful of Sorrel, 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 4 . Verso Subject The topic of the resource Recipe To stew green Peas and one for Peas Description An account of the resource be added the soup to stew- a little whole pepper, & a little salt is to be put to the stock in making it, add a sprig of mint but take it out before it goes to table. If not green enough add [<del>piece]</del> ┌juice┐ of Spinach- this will make 2 Tureens of Soup To stew green Peas Take a dozen young pea pods a little parsley, an onion, a small sprig of Mint, some whole pepper & a little Salt, put them in a saucepan and pour boiling water over them let them stew & when enough strain enoug them off- put your peas into a saucepan over a slow fire & add some of this liquor tp prevent their burning & to make them moist enough to serve up- when you take them off the fire they must be tossed up with a small piece of butter & a little flour mix[e]’d together NB much flour & butter will spoil them - A receipt for Ditto Take a quart of old peas boil them the strain them through a Cullender a large handful of chervill , a handful of Sorrel, Inserted text marked┌ ┐. 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 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 chervill green peas peas saucepan https://huntroyd.co.uk/files/original/3/49/F2P5R_.JPG 5ce63e99eed463c6c5c3c13d2b80df69 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" /> 4 lettuces, a large onion chopt together 4 large cucumbers quarter’d & cut into square pieces, the seeds taken out, the herbs are to be stew’d in butter- have ready a large kettle of water, put it to the herbs with a pint of young peas, some thin slices of bread fry’d & put into the soup- <div style="text-align: center;">To make Walnut catchup</div> Take walnuts when fit for pickling, beat them small in a stone mortar, then squeeze the juice from them, let it stand a day to settle, then pour off the clear- to a 2 qt of juice put 20 oz Shalotts sliced, 2 lb of Anchovies set it on the fire till they are dissolved then strain off the clear put a quarter of an ounce of mace, ¼ oz of Cloves ¼ oz of Jarr’d pepper, with ¼ pint of the best white wine vinegar- let them boil alltogether a quarter of an hour - when cold put it into bottles, it will keep 2 years- <div style="text-align: center;">Wallnut Catchup--best</div> Take Walnuts fit for pickling, beat them in a Mortar very fine; strain the juice through a flannel bag- to every quart of juice, add a pint of white Wine Vinegar, put into a linnen bag a large 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 5. Recto. Subject The topic of the resource Recipe for Pea Soup and Walnut Catchup Description An account of the resource 4 lettuces, a large onion chopt together 4 large cucumbers quartere’d & cut into square pieces, the seeds taken out, the herbs are to be stewe’d in butter- have ready a large kettle of water, put it to the herbs with a pint of young peas, some thin slices of bread frye’d & put into the soup- To make Walnut catchup Take walnuts when fit for pickling, beat them small in a stone mortar, then squeeze the juice from them, let it stand a day to settle, then pour off the clear- to a 2 qt of juice put 20 oz Shalotts sliced, 2 pound lb of Anchovies set it on the fire till they are dissolved then strain off the clear put a quarter of an ounce of mace, ¼ oz of Cloves. ¼ oz of Jarre’d pepper, with ¼ pint of the best white wine vinegar- let them boil alltogether a quarter of an hour - when cold put it into bottles, it will keep 2 years- Wallnut Catchup--best Take Walnuts fit for pickling, beat them in a Mortar very fine; strain the juice through a flannel bag- to every quart of juice, add a pint of white Wine Vinegar, put into a linnen bag a large 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 catchup cloves Cucumbers lettuce Linnen mace shalott Wallnut walnut https://huntroyd.co.uk/files/original/3/50/F2P6V.JPG 8ba2223682b883fa8416538f32807964 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" /> head of Garlick, shred a quarter of one ounce of mace, two nutmegs- 1 oz black pepper ¼ oz of Jamaica pepper 1 doz long pepper ¼ oz of Chian pepper- about 40 Cloves, ¼ pound of Anchovies as they are taken from the pickle boil it slow to half the quantity- skim it very clean & put it boiling upon the peel of 4 Seville Oranges, if they are not to be had put the peel of 4 lemons, let it stand 3 weeks or a month  cover’d very close before you bottle it- <div style="text-align: center;">To make Small Cakes</div> Take half a pound of flour, ½ lb of fresh butter rubb‘d in the flour, five eggs half a spoonfull of  orange flower water a little white wine half a pound of fine sugar a quarter of a pound of Currant- <div style="text-align: center;">A Plum Cake</div> One lb of Butter beat to a cream- 1 lb & ½ of flour- 1 ½ lb of currants well clean‘d- twelve eggs beaten to a froth 1 lb loaf sugar 2 oz Citron- 2 oz of candied oranges 2 oz of lemons 2 oz Jordan Almonds a wine glass of Brandy beaten altogether 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 6. Verso Subject The topic of the resource Recipe To make Small Cakes and Plum Cake Description An account of the resource head of Garlick, shred a quarter of one ounce of mace, two nutmegs- 1 oz of black pepper ¼ oz of Jamaica pepper 1 dozen long pepper ¼ oz of Chian pepper- about 40 Cloves, ¼ pound of Anchovies as they are taken from the pickle boil it slow to half the quantity- skim it very clean & put it boiling upon the peel of 4 Seville Oranges, if they are not to be had put the peel of four lemons, let it stand 3 weeks or a month ┌covere’d┐ very close before you bottle it- To make Small Cakes Take half a pound of flour, ½ lb of fresh butter rubbe‘d in the flour, five eggs half a spoonfull of orange flower water a little white wine half a pound of fine sugar a quarter of a pound of Currant- A Plumb Cake One lb of Butter beat to a cream- 1 lb & ½ of flour- 1 ½ lb of currants well cleane‘d- twelve eggs beaten to a froth 1 lb loaf sugar 2 oz Citron- 2 oz of candied oranges 2 oz of lemons 2 oz Jordan Almonds a wine glass of Brandy beaten altogether 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 anchovies chiam citron cloves garlick jamaica jordan mace nutmeg plumb seville https://huntroyd.co.uk/files/original/3/51/F2P7R.JPG eb5675a0a3add122dd72763799f9508e 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" /> for an hour- 2 hours will bake it A common seed cake 3 lb flour 1 lb Butter 1 lb lisbon sugar 2 table spoonfuls of yeast- a pint<del googl="true"> of new</del> & ½ of new milk & carroway seeds to your liking- dry the flour & rub ½ lb of Butter into it, warm the milk & mix the yeast into it- then strain it into the flour and mix it to- -gether- then let it stand before a fire2 hours- then take it up & work in the <del googl="true">flour</del> sugar & the half pound of butter that remains - Gingerbread Cakes Take 1½ lb of Butter- I lb of Sugar four large spoonfuls of Milk- stir them over a gentle fire till it is all melted, pour it on 2 lbs of Flour & 3 oz of Ginger, the rind of one Lemon & half cut very fine of candied citron & one ounce of candied orange peel cut small, mix it until it is partly stiff & does not stick to your hands- make them into cakes, bake them in an oven not so hot as for tarts, and when the oven is grown cool put them in again to harden- 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 7. Recto Subject The topic of the resource Recipe for Common Seed Cake and Gingerbread Cakes Description An account of the resource Deleted text is shown as [ ] for an hour- 2 hours will bake it A common seed cake 3 lb flour 1 lb Butter 1 lb lisbon sugar 2 table spoonfuls of yeast- a pint of new & ½ of [<del googl="true">of new]</del> milk & carroway seeds to your liking- dry the flour & rub ½ lb of Butter into it, warm the milk & mix the yeast into it- then strain it into the flour and mix it to- -gether- then let it stand before a fire 2 hours- then take it up & work in the [<del googl="true">flour]</del> sugar & the half pound of butter that remains - Gingerbread Cakes Take 1½ lb of Butter- I lb of Sugar four large spoonfuls of Milk- stir them over a gentle fire till it is all melted, pour it on 2 lbs of Flour & 3 Oz of Ginger, the rind of one Lemon & half cut very fine  half an ounce of candied citron & one ounce of candied orange peel cut small, mix it until it is partly stiff & does not stick to your hands- make them into cakes, bake them in an oven not so hot as for tarts, and when the oven is grown cool put them in again to harden- 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 candied carroway Ginger Gingerbread Lisbon sugar seed https://huntroyd.co.uk/files/original/3/52/F2P8V.JPG b6989fc15fbb1129e66d3cad3036e6d3 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>Almond Cake</center>Take 4 egg Whites & Yolks, beat them separately, ½ a pound of Jordan Almonds- pound them small, 1lb of double refined sugar- pounded and sifted, half a lb of flour dry’d before the fire, one lemon, mix your eggs sugar and almonds together and the juice of your lemons, grate in the rind, do not put in the flour till it is ready to put in the oven- bake it one hour -beat it 3 quarters of an hour before the flour goes in - <center>Lemon Cheesecake</center>Take ½lb of Butter- clarify it- ½lb of suger beaten, & sifted- 6 eggs leaving out the whites of one- the peel of 3 lemons grated, scoop out the pulp -take out the seeds & put the peel to the juice of the lemon stirring it well together & then put the clarifyd butter warm to the eggs, stirring it as it goes in, when the butter is quite cold put in the lemon juice stirring it all the time, put them in pastes, half an hour will bake them in a moderate oven - 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 8. Verso Subject The topic of the resource Recipe for Almond Cake and Lemon Cheesecake Description An account of the resource Almond Cake Take 4 egg Whites & Yolks, beat them separately, ½ a pound lb of Jordan Almonds- pound them small, 1 pound lb of double refine'd sugar- pounded and sifted, half a pound lb of flour drye’d before the fire, one lemon, mix your eggs sugar and almonds together and the juice of your lemons, grate in the rind, do not put in the flour till it is ready to put in the oven- Bake it one hour -beat it 3 quarters of an hour before the flour goes in - Lemon Cheesecake Take ½ pound lb of Butter- clarify it- ½ pound lb of suger beaten, & sifted- 6 Eggs leaving out the whites of one- the peel of 3 lemons grated, scoop out the pulp -take out the seeds & put the peel to the juice of the lemon stirring it well together & then put the clarifyed butter warm to the eggs, stirring it as it goes in, when the butter is quite cold put in the lemon juice stirring it all the time, put them in pastes, half an hour will bake them in a moderate oven - 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 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 almonds cheesecake clarify'd jordan https://huntroyd.co.uk/files/original/3/53/F2P9R.JPG 4563ccbe84a407d2fa6376023f689666 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 googl="true">To stew golden pippins</center>The core must be scoope’d out before they are pare’d- put them into water as you pare them, to a quarter of a hundred put a gill or more of white wine, the juice of one lemon, & long slices of lemon peel, put them into a stewpan, with as much, water as will cover them if it must not be the water they lay in/ then sweeten them to your taste-let them stew pret- -ty fast and keep them turning all the time you are doing them <center>Bashamel patties</center>Let your paste be made very light & likewise the force meat, of which you put a bit in every patty- then close them lightly with your thumb- & with the yolk of an egg lear over the top to give a good colour- bake them in a quick oven, [take] these are for garnishing, for the Bashamel patties you must take out the force meat when baked and have ready the breast part of a boil[e[‘d or roast fowl cut in long strings as fine as a packthread, put to it a little good broth pepper salt, and a little lemon juice, a piece of raw ham, and a little parsley, then add some good cream shaking your flour box to make it The flour box would be a flour sifter. Bashamel may be an old term for béchamel sauce, a moderately thick white sauce, or It may have been dictated to Charlotte by someone with a local accent and she wrote what she thought she heard. The local accent said "layer" but Charlotte though it was "lear", or in other words "brush". Salpicon, or salpicón, meaning "hodgepodge" or "medley" in Spanish, is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. 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 9. Recto Subject The topic of the resource Recipe to Stew Golden Pippins and make Bashamel Patties 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 Description An account of the resource To stew golden pippins The core must be scoope’d out before they are pare’d- put them into water as you pare them, to a quarter of a hundred put a gill or more of white wine, the juice of one lemon, & long slices of lemon peel, put them into a stewpan, with as much, water as will cover them if it must not be the water they lay in/ then sweeten them to your taste-let them stew pret- -ty fast and keep them turning all the time you are doing them Bashamel patties Let your paste be made very light & likewise the force meat, of which you put a bit in every patty- then close them lightly with your thumb- & with the yolk of an egg lear over the top to give a good colour- bake them in a quick oven, <del>[take]</del> these are for garnishing, for the Bashamel patties you must take out the force meat when baked and have ready the breast part of a boile‘d or roast fowl cut in long strings as fine as a packthread, put to it a little good broth pepper salt, and a little lemon juice, a piece of raw ham & and a little parsley, then add some good cream shaking your flour box to make it Continued on Folio 2. Page 10. Verso 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 Bashamel broth force meat golden ham lear packthread pippins Salpicon stewpan sweetbread veal