Folio 2. Page 24. Verso

Folio 2. Page 24. Verso

Recipe to Make a Trifle and stew Red Cabbage

A Trifle
Make your boile’d custard with a
pint of Milk, & 5 eggs leaving out 2
whites- when boile’d pour into a dish &
stir in 12 sweet Almonds beaten
& 4 bitter ones or 6 Apricot
kernels let it stand till cold then
lay ¼ lb of naples biscuit soake’d
in mountain on the top, the whip
must be made with a pint of cream,
¼ pint of Mountain a bit of lemon
peel [skinne’d] & slice a piece of nutmeg
sweeten to your taste, mix it well
together & let it stand 2 hours then
whip it up and lay it on your
custard

To stew red cabbage
Cut them longways up & down 
the stalk in long & thin slices put
them in a close covere’d pan
with a bit of butter a little pepper & nutmeg
let it stew till it is soft put in a little Vinegar before
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Continued on Folio2. Page 25. Recto

Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe. Deleted text is shown as [ ]. Illegible or lost text{.....}.

Charlotte Starkie

Gillespie Family

1782 to 1808

Gillespie Family

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English

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A Trifle,Make your boil’d custard with a pint of Milk & 5 eggs leaving out 2 whites- when boil’d pour into a dish & stir in 12 sweet Almonds beaten & 4 bitter ones or 6 Apricot kernels let it stand till cold then lay ¼ lb of naples biscuit soak’d in mountain on the top, the whip must be made with a p[int]t of cream, ¼ pt of Mountain a bit of lemon peel skinn’d & slice a piece of nutmeg, & sweeten to your taste, mix it well together & let it stand 2 hours then whip it up and lay it on your custard

To stew red cabbageCut them longways up & down & the stalk in long & thin slices put them in a close cover’d pan with a bit of butter a little pepper & nutmeg let it stew till it is soft put in a little Vinegar before
{. ......}

Paper document