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Manuscript Cookbooks: Jane Reade (1728) / Mrs. Symonds Ensham (1822) - Table of Contents
1        To make a Bread puding / Ginger Bread
2        a white frigasee of Chicken / forst Balls or Sausages
3        A Pottage
4        To Dress a Calfs Head / To Souse Maycrull
5        To Collar Beefe
6        To Collar a Breast of Mutton or Veal / To Stew a Carpe
[7]      [removed or possibly the leaves are misnumbered]
8        To make Pattats / To pot fish
9        To make flummery / To pot Pigeons
[9b]     A Custard without Eggs
10       To make fryed puding cakes / a oatemeall puding
11       To make a plum cake / To make a Tansey
12       To Stew pipens / Angellico Cakes / To dry aples
13       To make Ketchap of Wallnuts / To make Allmond Cheescakes / 
         To make Short past for Tarts
14       To Pott Eells / To make a Soop for your Pockit
[14b]    To pickle Mushrooms
15       To Pickle Wallnuts / ConServe of hipps
16       A fine milk watter / To pickle Pods of Radishes
17       To make a Potator Pudding / mutton Cutlets
[17b]    To Pickle Codlings [H2]
18       To make a good Cake
[18b]    To make a Trifle [H2]
[19]     To make Eldar Wine / To make Currant wine
[20]     A Receipt to make Orange Wine
[21]     To make Minc'd Pies / To make mead in October
[22]     [candied citron pudding] / To Make Walnutt Ketchup [H3]
[23]     To pikcle Mangoes
[24]     To pickle a Hamm
[25]     Bath Bunns 1
[26]     To Make Rose Lip Salve 2 [H4]
[27]     Beef Tea / Another method / A Dutch Pudding [H4]
[28]     Panada
[29]     Nettle Hash 3 / Cough Pills
[30-31]  [blank]
[32]     To preserve Green or Red Goosberris for Sweet meats [H5]
[33]     To make Indian Pickle [H5]
[34]     To make Bath Buns [stricken through; no recipe] / 
         To preserve Apricocks [smeared; no recipe] [both H5]
[35]     Force meat Balls [H5]
[36]     To Make Make Mackaroons [H5]
[37]     To make Hartshom Jelly [H5]
[38]     To make a Rice Cake / To make Good Fritters [both H5]
[39]     Cheese Cakes / To make a rich Cake [both H5]
[40]     [rich cake continued]
[41]     To Ice a great Cake [H5]
[42-76]  [blank]
[77]     To make a Syrup of Garlic to cure a Asmah, or Shortness of Breath, 
         tis Good for a dropsey or Bad disgester / For fitts in young Children, aproved
[78]     [blank]
[79]     To make Ointment of Elder / Lip Salve
[80]     To make a See cake [H5]
[81]     To Salt a Ham 4 [H5]
[82]     to make minc'd Pies 5
[83]     To make a Ham 6
[84]     for the Piles 7 / For Wormes
[85]     Bath Bunns [H5]
[86]     [blank]
[87]     To Make Currant Shrub / To Make Tea Cakes [both H5]
[88]     To Preserve Green Gooseberries
[89]     Rice Paste 8
[90-134] [blank]
  1. Attribued to Mrs. Taggs
  2. Attributed to Mr. Kingston, 22 August 1844
  3. Attributed to John Nash, Worcester
  4. Attributed to Mrs. Holdman
  5. Attributed to Mrs. Price
  6. Attributed to Mrs. Crew, July 8, 1739
  7. Attributed to Mrs. Alder
  8. Attributed to Magdelin Coll




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