[Copied Jan 24 th 1796]

Vegetable food

Boiled rice

Rice 1 lb - - 3 d

Water 2 q ts

labour - - 12

1 d 3/4 per q: t 3 12

Simmer the rice in

the water till the water

is all absorbed.

Rice gruel - 1 14 per q t

Ground rice 12 lb 1 12

Water 2 quarts

Treacle - - - 12

Labour - - - - 12

2 12

Rice porridge 1 d/4 per q t

Rice 12 lb - - 1 12

Raisins 14 lb 1 12

Water 2 q: ts

Labour - 12

2 12

The same of oats, barley

pease, wheat or any

other grain except that

the weight of grain

must be encreased 1/3

Brose 1 d/4 per q: t

Oatmeal 1 lb - 2 d

The pot liquor of

boiled salt beef or

port 3 pints &

labour - - - 12

2 12

Pour the boiling pot

liquor upon the oatmeal

while boiling

hot, stirring it

quickly for two or three

minutes till mixed

& nearly coagulated.

Boiled & chopped

cabbage, lettuce, turnips,

or any other

vegetables may be

mixed.

Boiled rice pudding

1 14 per lb

Boiled rice 1 q t 1 3/4

Raisins 14 lb 1

Pease-meal 12 pint 12

Labour 12

3 3/4

Mix the ingredients

tie them in a cloth

& boil them 20 minutes

Boiled scotch barley

a substitute for bread

3/4 per lb or 1 12 per

quart

Barley 1 lb - 2 14

Water 3 pints

Labour - 3/4

3.

Baked pears 6 d 12 peck

Pears 1 peck - - 4

Treacle 14 lb - - 1

Pimento 14 Oz - - 12

Ginger 14 Oz - 12

Labour 12

6 12

Strew the spice

over the layers of

pears as they are

thrown into a deep

pan, spread the treacle

over the upper layer,

put a cover upon the

pan, & bake them in

a slow oven.

Fruit puddings

with potatoes 2 d q: t

Mashed potatoes

20 pounds - - 10 d

Fruit 1 peck 4

Treacle 1 lb - 4

Ginger 12 Oz - 3/4

Milk two q: ts 4

Water d o -

Four eggs - 2

Labour - 1

2" 1 3/4

Mix the ingredients

and bake the pudding

in a moderate heat

Rice milk 1 d 12 q: t

Rice 12 lb - - 1 12

Milk 1 q: t 2

Water 2 q ts

Treacle 12

Labour 12

4 12

Hasty pudding 1 d 12 q. t

Peaseflour 1 q. t 2

Milk 2 q: ts 4

Treacle 12

Labour 12

Water 2 q ts

7

Stir the whole together

till it boils

Potatoe hasty pudd: g

1 d per q. t

Potatoes 1 peck - 6

Milk 4 q: ts - 6

Water 4 q ts

Treacle - 2

Labour - 1

1. 5.

The potatoes

to be boiled & mashed

then mixed with

the other ingredients

and boiled.

Scotch porridge

Oatmeal 1 pint 2

Water d o

Buttermilk 2 q ts - 2

Labour 12

4 12

Boil the grits with

the water, stirring in

a little salt, the water

to be boiling before the

grits or oatmeal are

stirred in; then put it

in lumps into the buttermilk

cold

the same may be

eaten with small beer

instead of buttermilk

Baked rice pudding

1 3/4 per lb -

Boiled rice 1 q t 1 3/4

Buttermilk d o 1

Labour 12

Treacle 14

3 12

Mix the ingredients

and bake them.

Blanc-mange 3/4 per lb

Milk 1 q t 2 d

Buttermilk 1 q t 1

Neatsfoot jelly d o 1

Labour 12

4 12

Boil the whole one

minute — let it

cool.

Sweetened with

treacle, flavoured

with cassia buds,

lemon, thyme or

cardamon seeds.

1 d per lb.

Custard 1 d lb

Milk 1 q t - 2

Water d o

Peasemeal 12 lb. 12

2 Eggs 1

Labour 12

4

Mix the ingredients

& stir them

over a slow fire till

the custard boils.

Barley pudding 1 d 14 lb

Boiled barley 2 q: ts 3

Milk 1 q t - - - 2

Treacle - - - - 12

1 Egg - - - - - 12

Labour - - - - 14

Water 1 q t

6 14

Mix the ingredients

and bake the pudding

May have an ounce

of suet added

Buttermilk may

be substituted for the

milk & water.

Maize pudding

The maize to be

broken each grain

into 8 or 10 parts

suppose, then boiled

and made as barley

pudding

Rice pudding

made as barley

pudding

Apple cake 1 14 lb

Mashed apples 1 q. t 1 12

Treacle - - 12

Mashed potatoes 2 lb - 1

Ground maize salt 12

labour - 12

One Egg - 12

4 12

Mix the ingredients

& bake them

in a slow oven.

Sell boiled barley

ready to be put into

soups or milk, or to

be eaten with treacle

or butter.

It might be

sold with very great

advantage in this

manner as one

pound of scotch

barley weighs full

four pounds when

boiled so as to be dry

on the surface &

measure more than

two quarts.

White peas also in

the same manner.

Kidney beans also

which are now about

the price of peas.

Maize, grits, or

any kind of grain

or pulse.

Catchup with spice

Mushroom catchup 1 q: t

Horse radish 1 oz

2 Onions chopped

Ginger ground 12 Oz

Pepper 14 Oz

Pimento 14 Oz.

Boil the mixture

two minutes.

It is sometimes

made with stale

beer, such as the

grounds of ale, sour

ale, sour cyder, &c

putting a quart to

every quart of pickle

& boiling the mixture

a quarter of an hour

before the spices are

stirred in.

Or with pounded

herrings, pickled

sprats, &c

If required to be

clear it must be

strained through

flannel; in which

case save the

thick part.