Image 327 (unnumbered folio), various recipes
| Barley Gruel | Pancakes | |||
| 1. Gallon of Water} Boil this | A Quart of Milk } Cut Apples in Slices & | |||
| ½ lb Barley } altogether to | 8 Eggs } Make Spoonfulls with | |||
| ½ lb Raisins } half a Gallon | Flour } a Slice of Apple | |||
| ¼ lb Currans } | a Little Ginger } | |||
| 1. Blade of Mace } | a Glass of Brandy} | |||
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| Furmity | Pancakes | |||
| 1. Quart of Read Boild Wheat | ½ a Pint of Cream } Beat well up | |||
| 2. Quarts of Milk | ½ a Pint of Sack } | |||
| ¼ lb Currants | 8. Eggs } | |||
| 3 Eggs | a Little Salt } | |||
| a Little Nutmeg | ½ a lb of Fine Sugar } | |||
| Boil this together &c for Use | Cinnomon } | |||
| Mace } | ||||
| Butter Wheat | Nutmeg } | |||
| Put your Wheat into a Sause pan, | Then put in as much Flour | |||
| when it is Hot, stir in a Good | as will runthin* over the Pan, and Fry them | |||
| Piece of Butter, a little Grated | in Fresh Butter-Fry it Crisp | |||
| Nutmeg [?] & Sweeten it to your | ||||
| Palate. | Tansey | |||
| 10. Eggs } | ||||
| An Oatmeal Hasty Pudding | a Little Salt } Mix it together | |||
| 1. Quart of Water | 8. oz. of Loaf Sugar } | |||
| a little Salt; when it Boils | Jouce of Spinish* } | |||
| Stir in your Oatmeal untill it be | a Quart of Cream } | |||
| as thick as you please | 8 Ounces of White Bread } Mix it altogether | |||
| Then pour it in your Dish with | a Nutmeg Grated } & Bake it Slowly | |||
| Pieces of Butter Stuck in the Pudding | ¼ lb Jordan Almonds } | |||
| Jouce of Tansey } | ||||
| Fritters | Cl. | |||
| ½ Pint Cream } Make this into | ||||
| 4. Eggs } a Batter | ||||
| A little Brandy } & Slice Apples | ||||
| A little Nutmeg & Ginger} for you | ||||
| Flour } | ||||
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by CTW and JMCN