Folio 2. Page 32. Verso
Dublin Core
Title
Folio 2. Page 32. Verso
Subject
Recipe for Frangas Insapadas.
Description
Frangas Insapadas a Portuguese dish
3 pound lb lean Bacon or Ham, 2 large Onions
sliced, 4 Cloves of Shalot sliced, 3 Quarts of Water
with some beaten pepper, Cloves, &
and a little mace & about a drachm
of Safron, stew it slowly till re-
=duced & 2 Qts or a little more
then cut two young fowls as for
a fricassee & stew them there in
till tender take a spoonful then
take a spoonful of flour & 2 of vinegar- Beat it
up with some of the liquor & let it
boil a little & then put sippets
into a Soup dish and pour all
there on- to make the balls you
must take 1 pound lb of beef, 1 pound lb of Veal,
1 pound lb of Beef Suet a shalot bruise'd with
some pepper & salt, the whole choppe'd
or Pounded & Bolled into balls
3 pound lb lean Bacon or Ham, 2 large Onions
sliced, 4 Cloves of Shalot sliced, 3 Quarts of Water
with some beaten pepper, Cloves, &
and a little mace & about a drachm
of Safron, stew it slowly till re-
=duced & 2 Qts or a little more
then cut two young fowls as for
a fricassee & stew them there in
till tender take a spoonful then
take a spoonful of flour & 2 of vinegar- Beat it
up with some of the liquor & let it
boil a little & then put sippets
into a Soup dish and pour all
there on- to make the balls you
must take 1 pound lb of beef, 1 pound lb of Veal,
1 pound lb of Beef Suet a shalot bruise'd with
some pepper & salt, the whole choppe'd
or Pounded & Bolled into balls
Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.
From this page, the folio was inverted and writing started from the other end
From this page, the folio was inverted and writing started from the other end
Creator
Charlotte Starkie
Publisher
Gillespie Family
Date
1782 to 1808
Rights
Site licence
Format
Handwritten text on a page of a paper document
Language
English
Type
Paper document
Text Item Type Metadata
Text
There is a connection between the Starkie family and the Thoresby family of Leeds and with Thomas Dunham Whitaker. This recipe may have come back with Thomas Thursby after his trip to Lisbon from Leeds in 1755.
You can find out more here in The Thursby Manuscripts .
The Gillespie family donated these items to the Thoresby Society, which in due course will be the destination for the Huntroyd Receipts
Frango Ensopado is a modern version and here are the ingredients. It appears to be based on chicken.
1 chicken cut up into pieces, 2 onions, 1 lime, 1 tbsp salt, 1 teaspoon garlic powder, 1 teaspoon annatto powder (known in Brazil as urucum), 1 cup of freshly chopped parsley with green onions, ½ cup oil, 1 lb of chopped okra- Frango in various forms.
Sippets are small cubes or wedges of bread fried with fresh herbs and butter, most commonly used to garnish soup. They are not the same as the rather boring croutons that are commonly used now.
From this page, the folio was inverted and writing started from the other end.
You can find out more here in The Thursby Manuscripts .
The Gillespie family donated these items to the Thoresby Society, which in due course will be the destination for the Huntroyd Receipts
Frango Ensopado is a modern version and here are the ingredients. It appears to be based on chicken.
1 chicken cut up into pieces, 2 onions, 1 lime, 1 tbsp salt, 1 teaspoon garlic powder, 1 teaspoon annatto powder (known in Brazil as urucum), 1 cup of freshly chopped parsley with green onions, ½ cup oil, 1 lb of chopped okra- Frango in various forms.
Sippets are small cubes or wedges of bread fried with fresh herbs and butter, most commonly used to garnish soup. They are not the same as the rather boring croutons that are commonly used now.
From this page, the folio was inverted and writing started from the other end.
Original Format
Paper document
Files
Collection
Citation
Charlotte Starkie, “Folio 2. Page 32. Verso,” The Huntroyd Receipts, accessed October 21, 2026, https://huntroyd.co.uk/items/show/76.
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