Table of contents from recipe book, 1791–92
Elizabeth Hardy, manuscript book of recipes, December 14, 1791–1792, Boston Public Library, Rare Books Department.
Transcript
1. Mock Turtle / tight cake
2. Turnip soup, Mutton hocks
3. A Currey the Indian Way
4. To pickle salmon like [herring?]
5. White peas soup, Liverpool pudg [pudding]
6. Beef Bulia or tromblong
7. Little puddings, another sort of little puddings
8. Mrs. Markhams receipt for a Plumb pudding
The dutchess of Clevelands [eghes pam?]
9. To collar a neck + breast [mata?]
10. To Jugg a hare
11. Veal fried Savory—A pickle for Oysters
12. Ham toasts, to pot Lobsters
13. To salt a ham / Mince pies
14. To Stew Carp White
Almond puddings
15. Walnut Catchup
Promenades
16. A browning for made dishes
17. Almonds Cakes
18. Beef roles / Cheese cakes
19. To make a potato cake
20. Walnut Catchup, Mushroom ditto [catchup]
21. Dry Gooseberries
22. Oyster catchup, cucumber ditto [catchup]
23. A plumb cake
24. To preserve Morella Cherries
25. To make a Stilton Cheese
26. Mutton puffs, Water for the Laire
27. Savory biskets [biscuits], to Make Rusks
28. To pot Lampreys
29. Bean cakes
30. Cream cakes, Batafees
31. A seed cake, to pot shrimps
32. Ginger Bread, poveroyd sauce
33. Hunters Beef, a hamlet
34. Rum biskets [biscuits], Sauce genevoise
35. To preserve Dutch Gooseberries Lady Hills receipt, Fruit cake
36. Sponge biskets [biscuits]