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Szathmary Culinary Manuscripts and CookbooksSusan Gilbert cookbook, 1848-1887Page 37Mushroom Sauce for boiled White Fowls Take 1/2 pint of cream, 1/4 lb of butter, stir them to gether one way, till it is thick, then add a spoonsful of Mushroom pickles - pickle Mushroom or fresh if you have them. Garnish only with lemon Mrs G - Mushroom sauce for White Fowls of all sorts Take 1 quart of fresh Mushrooms, well cleaned and washed,… |
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Szathmary Culinary Manuscripts and CookbooksSusan Gilbert's late nineteenth century British cookery manuscriptPage 37Mushroom for boiled White Fowls Take 1/2 pint of cream, 1/4 lb of butter, stir them together one way, till it is thick, then add a spoonful of mushroom pickle - pickle mushroom or fresh if you have them. garnish only with lemon Mrs. G Mushroom Sauce for White Fowls of all Sorts. Take 1 quart of fresh mushrooms, well cleaned and washed, cut them in… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 72Roasting Poultry Turkeys Stuff the turkey with forcemeat, truss and paper it. when nearly done take off the paper and froth it up of a nice brown. Serve with small sausages, Rissoles or mushroom Sauce. if a turkey polt lard the breast and serve with bread sauce. Roast an hour and Half. observe to draw out the sinues of the legs. _____ Fowls &… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1800sPage 2day, then if they do not green enough, put in a small quantity of of (blew?) Vittroll; when you have so done, and they are green enough, then put them into a stone pot, and tie them down: you must put them up with the best White-wine vinegar: and then in two or three days they will be fit for use. A receipt for kitchup take 3 pints of fresh beef… |
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Szathmary Culinary Manuscripts and CookbooksMrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803Page 13it is done, take it up and wash it in water and stiffen it with Gum, then Iron it half dry. White Fricassee of Chicken About half a pint of gravy in which boil a piece of lemon peel, a little white wine, an Anchovy, an Onion, a bunch of sweet herbs, when done strain it off, put a little of it into a quarter of a pint of thick Cream with four Ounces… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1820Page 250boil it up again with a few more Pepper Corns we have ordered no more Spice than is absolutely necessary to feed the Ketchup and keep it from fermenting - Brandy is excellent preservative to all preparations of this Sort. Pickles &c &c The less the Natural flavour the the Mushroom is overpowerd the better. What is commonly calld Ketchup is… |
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Szathmary Culinary Manuscripts and CookbooksSusan Gilbert cookbook, 1848-1887Page 4To Make " " To Bottle Green Goosberries " " Preserve Apricots " " Preserve Frigs " " Pickle Mushroom buttons " " Pat le Ham " " -- le Ham or Tongue " " 2 Hams and 2 breasts of -- " " Fricassee Chicken " "… |
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Szathmary Culinary Manuscripts and CookbooksAmerican cookbook, 1900-1920Page 34can mushroom 1 can Peas 1 can corn Cook each separately and season as for the table. When ready to serve put in dish layer of corn, cracker, peas cracker mushroom, cracker, with just a little liquor. Then cover all with a white sauce. Cheese 1/2 # cheese – yellow American cream. Grate. Add 1 whole egg. Cream with hand. Then add cream enough to… |
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Szathmary Culinary Manuscripts and CookbooksFrances Collins cookbook, 1825-1846Page 65mix it all with a qrt of new milk keep it [24?] weeks in barrel before you bottle it Mushroom powder half a peck of large thick mushrooms peel and scrape out all the insides - put them in a bottle with two large onions stuck with cloves or small hanful of salt - half a [?] of or oz of mace and one [lean?] spoonful of best[?] pepper Simmer then… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, ca. 1850-1870Page 1717 Sauce for Roast Mutton. Take two or three large Onions sliced thin, four or five large spoonfuls of water, two of Vinegar, two of red Wine, one Anchovy washed & minced, a little Pepper & salt. Stew a little in a Sauce pan, & put in the dish, under the meat. Quin's Catsup. Pound fine in a Marble Mortar a quarter of a pound of… |
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Iowa Women’s Lives: Letters and DiariesRuth Salzmann Becker recipe book, mid- to late-20th centuryPage 175175 Vegetable Salad Cook to thaw. Cut up, if necessary. 1 frozen asparagus 1 frozen broccoli spears 1 frozen French-style gr beans artichoke hearts 3/4 c chop. parsley 1/4 c chop. onions 1 chop. green pepper 1 sl. cucumber Mix. Marinate veget. in overnight. 1/2 c 1/2 & 1/2 2 tbsp. lemon juice 2 tbsp. vinegar clove garlic - chop 1 c mayonnaise 3… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1799Page 199Lemon Dumpling 1/2 a lb of suet, 1/2 a lb of Bread, 6 ozs of sugar, the juice and rind of a Lemon, chopped fine 2 eggs. Mix all together, divide, into eight parts, boil them 3/4 of a hour then serve them up with melted Butter, sugar, & lime. To Preserve Apples in imitation of Ginger Take a quarter of a pound of the best whole Ginger set it on… |
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Iowa Women’s Lives: Letters and DiariesRuth Salzmann Becker recipe book, mid- to late-20th centuryPage 182182 1 tsp gr. cinnamon 1 tsp. gr. nutmeg 1/2 tsp. gr. cloves 1/4 tsp salt 2 c whip cream (1 pint) until thickened. Beat cream until stiff peaks form. Fold into pumpkin mixture. Turn into 2 qt. bowl & chill. Garnish with prepared ginger. Makes 12 servings. Wild Rice Casserole 1 1/2 c rice 1 lb gr. beef chop. onion 1 c golden mushroom… |
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World War II Diaries and LettersJohn William Graham letters, May-June 19451945-05-23 John W. Graham to Mr. & Mrs. William J. Graham Page 1May 23, 1945 Italy Dear Dad & Mom: Will write a little again tonight tho there isnt much to say. Have had a lazy day, little work and lots of rest. Didnt even go to noon chow, fixed up a can of mushroom soup which tasted very good. Hot, dry and windy again today & hasnt cooled off any as yet tho if the breeze keeps up it shouldnt be a bad… |
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Szathmary Culinary Manuscripts and CookbooksSusan Gilbert cookbook, 1848-1887Page 35To Scallop Oysters Take 1 pint of Oysters fresh opened put them in a saucepan with the liquor and some mace, set them over the fire and let them stew a few Minutes, then put a piece of butter rolled in flour, when that is quite melted and thickened, pour them into your shells about 3 parts full, then have ready a good quantity of greated bread,… |
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Szathmary Culinary Manuscripts and CookbooksSusan Gilbert cookbook, 1848-1887Page 32To preserve Figs To every pound of fruit, put 1 lb of loaf sugar and 1 tea cup-ful of water, put the fruit in and just scald it let it stand 3 or 4 days, and then boil the syrup again. Mrs G- To Pickle Mushroom Buttons Rub them well with salt, with a piece of new flannel, put them in strong salt water if the water be dissolved, put them a second… |
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Szathmary Culinary Manuscripts and CookbooksMrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803Page 58To Hash Mutton Cut your Mutton in Slices, put a pint of gravy or broth into a tossing pan, with on teaspoonful of mushroom ketchup, and one of browning, slice in an onion, a little peper and salt, put it over the fire, and thicken it with flour and butter; when it boils put in your mutton, keep shaking it till it is throughly hot, put it in a Soup… |
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Szathmary Culinary Manuscripts and CookbooksMrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803Page 33Mushroom Ketchup Crush with your hands the full grown flaps of Mushrooms, and into every peck of them throw a handful of salt. Let them stand all night, and the next day put them into stewpans. Set them in a quick oven for twelve hours, and then strain them through a hair sieve. To every gallon of Liquour, put of cloves black peper and ginger one… |
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Szathmary Culinary Manuscripts and CookbooksMiss Collins recipe collection manuscript, 19th century?Page 1bBœuf de Chapi Take a small round of Heifer beef, with the Holder, cut out the bone, let it [lye?] two or three days in a little salt, and a sufficient quantity of salt [illegible] to make it red. Take an ounce of allspice, two nutmegs, some mace, and a few cloves, ground them together and mix them, with a pinch of salt, rub the meat well with it… |
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World War I Diaries and LettersConger Reynolds correspondence, June 19181918-06-13 Conger Reynolds to Daphne Reynolds Page 2dinner tonight was a flat failure. I had only forty-five minutes in which to get it between turns of dealing with despatches. Forty-five minutes is too short a time in which to get a meal in France even under favorable conditions, and the situation here is complicated by the fact that the only two hotels have too many customers and too few… |
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Szathmary Culinary Manuscripts and CookbooksSusan Gilbert cookbook, 1848-1887Page 36Sauce for Boiled Chickens Boil the necks, livers and gizzards in water and when they are enough strain off the gravy and put a spoonful of Oyster liquor, or Mushroom sauce to it, braid the liven, mix a little gravy and rub them through a sieve, with the back of a spoon and then add a spoonful of cream a little lemon and peel grated, thicken it with… |
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Social JusticeBurlington Atomic Energy Week, 1946-1950sunday 9 believes knowledge of the technical facts is important to an understanding of the political facts. TRAPNELL Yes, I do. Now that doesn't mean that everyone has to study nuclear physics. It does mean, however, that one must have enough of a grasp of the basic technical facts to appraise the political and social implications. These… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 27[illegible] Put mushroom ketchup anchovy and soy in the Green Turtle Soup - omitted in the receipt |
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Szathmary Culinary Manuscripts and CookbooksWisconsin cookbook, 1900-1920Page 124chicken 4# 2 c. bread crumbs 2 c. cooked rice 1 1/2 c. milk 1 1/2 c. starch 4 eggs salt bake in slow oven, make gravy with mushroom soup and stock. very good Fay Gibson May 19-54 |
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Hevelin FanzinesPhantagraph, v. 10, issue 2, whole 43, October 1942Page 22-- The phantagraph ANNA LIVIA PLURABELLE Way down upon the swanee river we swam, like fauns, leaping, jumping, side-swinging the water because it was wet, thrilling, nervecut to the whistle tune the level water dancing, darkly. The moon a Brooklyn blue. You are the methyl in my rum collins, the vinedipped finger in my mushroom soup, the flame… |
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Szathmary Culinary Manuscripts and CookbooksMiss Collins recipe collection manuscript, 19th century?Page 31Browning for made dishes or gravies 31 Pound four ounces of very fine loaf sugar, and put it in a clean iron frying pan with an ounce of butter, set it over a clear fire mixing it well all the time, when it begins to froth, the sugar is dissolving, hold it higher over the fire, and when it is a deep brown, pour in a little red wine, and stir it… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 2, 1830s?Page 106[Second?] Dinner 18 - Turbot & Smelts Lobster sauce Gravy Soup [illegible] Turkey Mushroom sauce [illegible] patties - [illegible] [illegible] [illegible] & [illegible] Veal & mushrooms [illegible] [illegible] Cutlets of [illegible] Beef [illegible] [illegible] [illegible] sauce Jelly [illegible] pastry [illegible] souffle… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 2, 1830s?Page 81[illegible] [3 June?] [illegible] Anchovy Sauce [illegible] [illegible] Leg Lamb [illegible] [Buttered/lettuce Mushroom?][Hashed/Washed?] [illegible] - Chicken [illegible] fillets turkey & tongue [illegible] Soups [Mutton?] [Sweetbread?] [illegible] [Galentine of poach oozes?] [unintelligible] Cabinet Pudding Cream B Sauce [Meringues?] Pheasant… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1860Page 4747 and stir it till almost cold then put it into moulds-- To make Shrub 1 Quart of orange juice 2 lbs of double refined Sugar and 1 Gallon of Rum or Brandy Fish Sauce Half a pint of strong brown Gravy three Anchovies, to be boiled in the gravy, strain it off add to it Onion and Parsley chopped very fine one Tablespoonful of mushroom Ketchup. the… |
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Szathmary Culinary Manuscripts and CookbooksAmerican cookbook, October 1933Page 59Crab Meat Delmontico Use Japanese crabmeat (canned) Lobster or shrimp can be added. Heat a can of cream of mushroom soup to boiling pt. add fish, cover and simmer over hot water till hot. Use 2 1/2 c. of fish to 1 can of condensed soup. Use little seasoning and add a dash of nutmeg. Thicken slightly. Garnish with eggs and water cress. |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1860Page 42Three hours let it boil without hurry or flutter And then serve it up with some good melted butter. Adam tasted the pudding & it was wondrous nice So Eve cut her husband another large slice............ To Hash a Calf's head Boil the head 3/4 of an hour cut it into slices with the tongue flour pepper and salt it put it into a sauce pan with… |
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Szathmary Culinary Manuscripts and CookbooksM. J. Delaney cookbook, 1933Page 20Melt butter, add flour, then fish stock gradually, stirring until thickened. Place over water, add egg yolks, slightly beaten, cream and seasonings. Continue to stir and cook over the hot water about 3 minutes. Remove from fire, add mushrooms, parsley and wine. (Mushroom caps should be peeled, sliced and cooked in boiling water until tender).… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 34Giblet Soup Take 3 or 4 setts of good giblets. Joint them up. wash them in warm water and put them on a layer of herbs with a bunch of sage. Cover them with stock, and let them boil until tender. then take them out. wash and trim them, thicken in the stock. adding mace, Cloves, white pepper and Basil, let it boil half an hour. rub it through a… |
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Social JusticeAin't I A Woman? newspapers, June 1970-July 19711971-02-19 "Ain't I a Woman?" Page 11This page is from the Minot, North Dakota Women's Liberation THE MINOT MEANIES feminism in north dakota GETTING IT TOGETHER We began a year ago when three military wives called a meeting of nine women to discuss The Feminine Mystique. We have continued meeting weekly as a Women's Liberation study group, reading about and discussing the… |
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World War II Diaries and LettersDavid R. Elder correspondence, June-July 19451945-07-03 Fred Graham to Dave Edler Page 44 But the flies, really like me. Well Dave I don't much more to write about, by the way I am sending you a "China Lantern," You might like to read it. Well Dave if you see Ted. Ask him if he remember the time, the bunch went mushroom hunting, boy we really got them. Well tell the gang hello. By the way some these Chinese girl are not… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 2, 1830s?Page 25Top or Bottom Dishes Roast Turkey Mushroom or Celery Sauce Boiled Turkey oyster White Bread = with Celery Sauce Haunch Venison plum gravy & Sweet Sauce Do Mutton plain gravy Saddle of Mutton plain Gravy Roast Beef plain Gravy Roast Lamb plain Gravy & Mint Sauce |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 31Hare Soup Cut up a young hare in joints not too large. put it on a layer of herbs with the Blood. cover it with stock and let it boil until tender. take it out. wash it in warm water to take off the bits of herbs that adheres to it. trim it up. thicken in the stock. adding mace cloves and white pepper. a handfull of Basil. some anchovy. soy. and… |
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Social JusticeBurlington Atomic Energy Week, 1947Interview of Mrs. Dorothy Schramm Page 12sunday 9 believes knowledge of the technical facts is important to an understanding of the political facts. TRAPNELL Yes I do. How that doesn't mean that everyone has to study nuclear physics. It does mean, however, that one must have enough of a grasp of the basic technical facts to appraise the political and social implications. These are… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1860Page 25[Grim's?] Sauce Take a pint of walnut pickle [a pint?] of mushroom catchup twelve cloves of Garlic bruised twenty Anchovies two oz of scraped horse radish a little Cayenne pepper let them stand together a week shaking them after and it will be fit for use.............. To Ragout a heart of veal Put your veal into a tin pan with a bunch of… |
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Szathmary Culinary Manuscripts and CookbooksReceipts in cookery, Mrs. White of Stoney Lane, EnglandPage 162Spoonfull of this with Mushroom Ketchup put into melted Butter - Mrs Franco's Receipt for Jellies. Take of Pump Water 5 Pints, boil it very slowly w.th 1/2 lb of Hartshorn & 1/2 lb of Isinglass till reduced to near half the Quantity then strain it & boil it up again with 1/2 lb of Sugar, 1/2 a Pint of white Wine & y/e Juice of 2… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1820Page 121Gallons put two penny worth of Isinglass dissolved - stir it well together fill your Cask so full as to take up the Scum as it rises, lay your bung lose over it till it has done [illegible] then stop it up Close, Bottle it in 6: 9: or twelve Months - to 12 Gallons you may put two or the pd of Sugar extraordinary to give it a better Body put some… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 33and a little port wine. Stuff the Hare with this. Sew and truss it up. put it in a Braizing pot with Ham, Herbs, Spices, and an equal share of Stock and soup fat, let it braize 3 Hours. take it out skim off the fat thicken in the Gravy add Mushroom Ketchup. Soy and anchovey, with a pot of Red Jelly and Port wine. Glaze pour in the sauce, and… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 36Brown Ox Tail Soup Take some ox Tails. Joint them and put them in a pan covered with stock let them boil until tender. take them out. wash them. and thicken in the stock. add mace. cloves. white pepper and Basil. boil it well. rub it through a seive. put it back in the pan. with rubbings. Mushroom Ketchup, anchovy, and soy. boil and scum. then add… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 12Veal ala Braize Take a piece of veal. Make a large hole in it and fill it with forcemeat, tie it up, put it in a pot with plenty of sliced vegatables sweet herbs &c, a little stock and a spoonful of Ham or other clean fat, let it braize down for 2 Hours, take it out, skim off the fat thicken in the gravy, add soy and mushroom ketchup, put the… |
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Szathmary Culinary Manuscripts and CookbooksEmily Netuzed recipe book, August 1874Page 87Baked Soup Lady Fagy's recipe 1 or 2 lbs of beef cut into small pieces, 2 lbs pearly barley 1/2 lb split peas. Six potatoes 2 large onions pepper & salt Put all these with a gallon of water into a deep pot or store jar, tie it down & let it bake for 6 hours. Do not strain it but turn it out altogether into a tureen or dish. A good… |
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Social JusticeLadies Against Women, 1980-1983"Our Beautiful L.A.W. Bandanas!"1. OUR BEAUTIFUL L.A.W. BANDANAS! SO NEW! SO CHIC! NIFTY! hand silk screened design by the talented women at National Rutabaga Bandanas, with L.A.W. slogans and classic 50's ad art. 100% cotton, 22" square, purple fabric ink on blue. $5 each including postage. For bulk rates to women's organizations and bookstores, contact… |
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Szathmary Culinary Manuscripts and CookbooksAmerican cookbook, 1930s?Page 7Drawn Butter Mix two or three teaspoonfuls of flour with a little cold water, stir it till clear of lumps; thin it and pour on half a pint of boiling water, stirring it constantly boil it two or three minutes then cut up four ounces of butter into bits, add to the flour and water and place it where it will melt It will be free of lump if properly… |
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Szathmary Culinary Manuscripts and CookbooksSusan Gilbert's late nineteenth century British cookery manuscriptPage 35To Scollop Oysters. Take 1 pint of oysters fresh opened, put them in a saucepan with the liquor and some mace, set them over the fire and let them stew a few minutes, then put a piece of butter rolled in flour, when that is quite melted and thickened, pour them into your shells about 3 parts full, them have ready a good quantity of greated bread,… |
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Szathmary Culinary Manuscripts and CookbooksEmily Netuzed recipe book, August 1874Page 22Mince from Raw Meat Mince very finely 2 lbs of nice, young, raw Beef free from all skin & fat - Put in a stew pan some very thin slices of onion & a small piece of fresh Butter, then the minced Beef in a lump - Place it on the fire till the lump is brown on both sides, for which it requires turning in the Pan, then with a wooden Spoon stir… |
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Szathmary Culinary Manuscripts and CookbooksSusan Gilbert's late nineteenth century British cookery manuscriptPage 32To preserve Figs To every pound of fruit, put 1 lb of loaf sugar and 1 tea cup-ful of water, put the fruit in and just scald it let it stand 3 or 4 days, and then boil the syrup again. Mrs. G - To Pickle Mushroom Buttons Rub them well with salt, with a piece new flannel, put them in strong salt water, if the water be discoloured, put them a second… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1799Page 248The recipe for Mushroom Catchup is from the cook's oracle, with addition of Mrs Mitchell's own experience - Carefully clean the mushrooms from grass and dirt, put salt to them and pound and mash them with the hand. do not let them stand longer than two days and stir them frequently, pour them into a stone jar, and to each quart put 1… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 41the onions. give it a boil & serve _____ Walnut sauce Take a pan of melted butter. add a spoonfull of anchovy one of soy, and ketchup to suit the palate. _____ Mushroom Sauce Peel sufficient mushrooms. Sweat them down with a lump of butter add a little flour. and enough. M(ushroom) ketchup to make it thick, a pinch of Cayenne and Calt. rub it… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 38Gravy Soup Take the fat off a gallon of veal stock. Put the stock in a pan and just melt it. Add a handfull of basil a Handfull of white pepper corns, a few blades of mace and a few cloves, half a dozen bay leaves and a few pimento berries and Cayenne pepper and salt, one pint of mushroom ketchup, and carrotts, celery, onions and sweet herbs,… |
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Szathmary Culinary Manuscripts and CookbooksEmily Netuzed recipe book, August 1874Page 56vermicelli which will adhere to the egg and paste. These patties will be quite soft [middle] and will melt in the mouth when eaten Mouton a L'[Ilatilenne] Cut slices of an underdone leg of mutton 1/2 [illegible] thick leaf each and [lies] in buttered paper and boil over a clear fire. Remove the papers quickly and put the meat in a dish round… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 26Seive add a Spoonfull of soy and one of mushroom ketchup. make all hot put it in a cottle of rice and ornament with curry powder. _____ Fricaseed Chicken Take a couple of cold roast fowls skin and Joint them. put the skin into a pan with four ounces of fresh butter a handfull of white pepper corns 4 blades of mace half a dozen white onions sliced… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1820Page 153White fricassee of Eggs Boil your Eggs rather hard cut them in round Slices - make a White Sauce the same as for boil'd chickens - pour it over the Eggs lay Sippets round them and put a whole yolk in the middle of your dish. - A Mushroom Pye - A Smooth raised Oval Pye lay a piece of Veal at the bottom a little pepper and Salt fill the Pye up… |
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Szathmary Culinary Manuscripts and CookbooksChicago cookbook, 1930s?Page 21can mushroom soup. 2 tuna Fish 1 pkg frozen mixed vegetables Small bag of potatoe chip also on top of potatoe chips crushed corn flakes. then some more of the potatoe chips Bake 1/2 hour. then place it under the broiler to brown You can use just 1/2 of receipt Pork chops with rice Have pork chops cut 1/2 in Salt pepper and brown in… |
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Szathmary Culinary Manuscripts and CookbooksFrances Collins cookbook, 1825-1846Page 7777 Fish Sauce [Quin's?] way. Half a pint of the liquor of pickled walnuts, the same of mushroom catsup; three anchovies, two cloves of garlick bruised, a tea-spoonfull of chayanne pepper, put all into a bottle and shake it well - A large spoonful in a boat of melted butter is sufficient. (It will do for any thing.) Mrs. Howell [second item… |
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Szathmary Culinary Manuscripts and CookbooksAmerican cookbook, October 1933Page 2626 Creamed Chicken 1 can Heinz cream of mushroom soup 1 small can peas -- Horton 1 1/2 cups chopped chicken (may be canned) 1 pimento 2 tablespoonsful butter 2 tablespoonful flour Add soup to melted butter and flour blended. Add chicken to soup, then peas, then pimento Left Overs -- cooked ground beef 1/2 box cooked spagetti (cooked in 2 qts… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1815Page 9Journal Puppy Dogs Puppy Bitches Puppies names When put to nurse Walks Mushroom Liquor and powder Dash a peck of Mushrooms, rub them with a peice of flannel, take out the gills, but do not peel them, put to them twelve blades of Mace, four cloves, four bay - leaves, half an ounce of beaten pepper, one handful of salt, eight onions, a bit of butter… |
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Szathmary Culinary Manuscripts and CookbooksMargaret Dyson Holland cookbook, 1834Page 71Browning for made dishes (174) Beat Small four ounces of treble refined Sugar, put it in a clean new frying pan with an ounce of butter Set it over a clean fire, mix it well together all the time, when it begins to be frothy and the Sugar is dissolved hold it higher over the fire, have ready a pint of red wine, the same quantity of [illegible]when… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1799Page 72and then egg & bread crumb them & fry them in dripping till they are brown, & lay them to dry on a hair sieve) have ready a pint of a good beef gravey [no?] 32 g. it must be quite cold when you put the eels into it or the skin the skin of the eels will crack, & the beaty of this dish cannot in sending them up white set them on a… |
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Szathmary Culinary Manuscripts and CookbooksEmily Netuzed recipe book, August 1874Page 29good pudding 4 oz suet. 4 oz flour, 4 oz currants, 4 oz of raisins and 4oz of [bread-crumbs?]. 2 tablespoonsful of [treacle?] 1/2 pint of milk, well mixed together and boiled 4 hours [illegible] [illegible] [illegible] or hardy sauce [illegible] [illegible] as [illegible] in [illegible] Boil 3 large potatoes with the skins on; bruise them to… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 10of fat bacon on the larded parts. Cover them close. and let them sweat down for ten minuites. take them out add a spoonfull of flour a little veal stock boil and strain put back the breads with the sauce. add half a pint of thick cream. let them simmer until tender. ornamented rice at corners. so [picture] _____ Sweetbreads de veau ala Dauphine.… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 4Entries de veau, or Made dishes of veal. Fricandeux de veau, Put a layer of ham and sweet herbs in a stewpan, four blades of Mace, and chopt vegetables. Lard the fricandeux, lay it on the top. three parts cover it with veal stock, and put a piece of thin fat bacon on the top, to keep it of a good colour. Stew it until tender take it out, rub… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1750-1780Page 126To make sauce for Carp. Dr: Marlborough Save the Blood & Liver of the Carp, & put to it two Glasses of white Wine & 3 Anchovies Sliced onions, Thyme & whole Parsley, a little Mace, some Elder vinegar & some good Broth: lett the whole boyl together, then mix half a pound of Butter with some flower, & When this sauce is cold,… |
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Szathmary Culinary Manuscripts and CookbooksEmily Netuzed recipe book, August 1874Page 105for 10 minutes before dishing up- Pour round the Cutlets some brown Sauce reduced with alittle [Tomato?] 1/2 an oz of [Glaze?] & 1/2 aglass of Sherry [Duelos?] Cutelettes a la [Reforme?] Egg & bread-crumb 12 Cutlets with alittle pated Ham & [illegible]. 1/4 lb clarified Butter put in a saute pan & dip the Cutlets into it while white… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1820Page 248Gingerbread Mrs Cowbig A Pound and a half of Flour half a Pound of Butter rubbed in - A Pound of Treacle half a Pound of Sugar and Three quarters of a Ounce of Ginger. - Mushroom Ketchup - Dr. Kitchenir Manchester Newspaper - I believe the following is the best was of extracting and preparing the Essence of Mushrooms so as to procure and preserve… |
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Szathmary Culinary Manuscripts and CookbooksSusan Gilbert's late nineteenth century British cookery manuscriptPage 36Sauce for Boiled Chickens Boil the necks, livers and gizzards in water and when they are enough strain off the gravy and put a spoonful of oyster liquor, or mushroom sauce to it, [braid?] the liver, mix a little gravy and rub them through a sieve, with the back of a spoon, and then add a spoonful of cream a little lemon and peel grated, thicken it… |
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Szathmary Culinary Manuscripts and CookbooksJohn and Henry Locke cookery archive, item 1, 1852Page 30flavour with herbs add some rubbings with plenty of ham in it, as plenty of ham must be used in soups. the Bottom shell is called callifree the top is called callifrash, and the Head is called the emperor. _____ Mock Turtle Soup Clean a Calfs Head with the skin on boil it in water or Stock until tender take out the bones and put it to cool - take… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1820Page 148have ready a Syrup of double refined Sugar in which boil a great deal of Lemon peel and whole Ginger pour it hot over them and cover them do this three times or more if necessary - the ginger must be boil'd in water before it is put in the Syrup Figs or Melons are good done in the same way. To dress cold Veal Cut the veal in this Slices put it… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1799Page 85Burn Salve - Mrs Morley Jany 19 1825 3 oz of Red Lead 2 oz of Bees Wax 2 drams of of campher 5 ounces of Hogs Lard The campher to be put in before taken from the fire, the Red Lead to be stirred by degrees with a stick. To Stew Mushrooms - Take either large Button's or flat mushrooms, peel and clean them, lay them in an earthen pot, with salt… |
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Szathmary Culinary Manuscripts and CookbooksJames Doak cookbook: The art of cookery, circa 1760sPage 35To fry tripe cut your tripe into small pieces about three inches long dip them in the yolk of an egg and a few crumbs of bread fry them of a fine brown and then take them out of the pan and lay them in a dish to drain have ready a warm dish to put them in and send them to table with butter and mustard in a cup To Hash a Calfs Head Take half a pint… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1815Page 28Crab browned and served in the Shell Leave the great shell whole Mince all the fish, shred some parsley, Mushrooms, or truffles, a little young onion, fry these, put in the minced crab, with the inside bruised, some pepper, salt, and grated lemon peel; stir this about shake on some flour and add a little lemon - juice, with some good gravy; let… |
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Szathmary Culinary Manuscripts and CookbooksEdward Kidder cookbook, ca. 1700Page 39Brown Frigasee of Chickens & Rabbits Cut ym. in pieces & fry ym. in brown butter yn. having ready hott a pt. of gravy a little clarret white wine & strong broth 2 anchovys 2 shiverd pallats a faggot of sweetherbs balls & spice thicken it wth. brown butter & squeese on it a lemon A White Frigasee of ye. Same Cut ym. in pieces… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1799Page 263Icing for a large cake 3 lb of refined sugar put through a Lawn seive disolved 1/2 an oz of Isinglass in 1 gill of water then strain the liquor into a basin, add the sugar by degrees (leave a little of the Isinglass to smooth the Icing after you have laid it on) pound 3 Tablespoonfulls of starch & a tinge of powder blue, before these are added… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1700Page 13aTo Pot Beef 13 Take three or four pounds of lean Beef that is tender & two ounces of salt Petre pounded & two ounces of the brownest sugar you can get & a hanful of common salt, mix all this together & rub it on your Beef. Put it in a pan with a pint of water, lett it lye four days turning it each day twice, take it out of ye… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1820Page 77for three hours. then mix all with the Liquor of the old Peas putting in Salt a little white Pepper and a little Sugar - Stew in some crusts of Bread till they are tender or fry Bread cut in slices - only the upper crust of Bread will be tender To stew a Fillet of Veal Lay your veal close in a fine old cloth or Muslin put it in a deep stew Mug with… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1820Page 44To Make Lent Pea Soup Boil a pint of split peas over night untill they are quite smooth with half a red Herring or two anchovies. rub them through a hair seive and let them stand till morning - put your peas into a clean pan and let them down with boiling water to make them of a proper thickness - then get three or four large leeks 2 or 3 roots… |
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Szathmary Culinary Manuscripts and CookbooksMary Carnegie and Susan Gillespie cookbook, 1804-1905Page 9090 - Fish Soup - by [Petrie?] Take the Head and Tail of a Codfish and boil it down for the Stock then take 6 Onions minced small, a bit of Butter the size of an Egg let the Onions simmer in the butter for some time, then [illegible] in a handful of flour and strain your Stock into it little at a time and keep it smooth then add as much good Beef… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, ca. 1850-1870Page 1919 Mushroom Catsup. Take care that they are of the right sort, and fresh gathered. Full grown Flaps are the best. Put a layer of these at the bottom of an earthen Pan, & sprinkle them with plenty of Salt, then another layer of Mushrooms, & more Salt on them, & so on alternately, let them lie till the next morning. Then break them with… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1770-1790Recipe 92-9392. Rupture Take Colts Foot as much as will beat to a powder, mix it w:th a fourth part of sugar of Roses, Soloman Seal leaves & Roots Cloves foot Bugloss & Lady's month of each of this half a handfull, raisins of the sun one handfull, boyl this in Spring water till it comes 2 Quarts, then strain it & put in a stick of Liquorish… |
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Szathmary Culinary Manuscripts and CookbooksBethune Family recipe book, October 22, 1826Page 140140 Baked apple pudding. - 6 pippins pared grated & stewed with 2 ozs. butter till soft. 2 eggs well beat 1/2 loaf grated 1/2 nutmeg a little rose water & sugar to your taste candied orange or lemon peel & puff paste round yr dish 141 To stew golden pippins Pare & nicely scrape them out throw them into water to preserve the colour… |
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Szathmary Culinary Manuscripts and CookbooksMargaret Dyson Holland cookbook, 1834Page 76Broiled Fowls and Mushroom Sauce. (184) Cut a large fowl in quarters, put in on a laik spit , and tie it on the spit, and put it down to heat till the fowl is three parts done. keep it well basted with butter - while at the fire, then take the fowl up, finish it on a gridiron, and season it with pepper and salt while there the mushrooms should be… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1799Page 77Fish Sauce Take a pd of anchovies, 1 qart of mushroom catchup 1 quart of port wine, 1 quart of Renish Spirit of Vinegar 2 oz of shalots - one handfull of sliced Horse Radish boil all these together till the anchovies are dissolved then strain it, & add 1 oz of white pepper & 2 sliced nutmegs. Lemon Cheese Mrs Beckett Grate the rind of 2… |
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Szathmary Culinary Manuscripts and CookbooksAmerican cookbook, ca. 1850Page 91Sauce for boiled fools 1 Table spoonful of Mushroom catsup 1 Do Essence of Anchovies 1 Do Vinegar to be boiled five minutes with an onion to be strained when cold & added to melted butter Lemon Cakes 1/2 lb of flour 1/2 lb loaf sugar 3 oz butter The peel of a lemon grated with 2 Eggs & dropped on tins To Stew a Rump of Beef Put the beef in… |
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Szathmary Culinary Manuscripts and CookbooksAmerican cookbook, October 1933Page 70Measure flour, sift, measure again and then sift three times with the salt, soda, baking powder and spices. Cream shortening gradually, add and thoroughly beat in the sugar. Beat in the egg, raisins and nuts. Add flour mixture alternately with the applesauce. Bake in buttered, deep, pans (turks head) or 8 x 4 or 3 in a moderate oven for about an… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1799Page 189Brown Gravy Mrs L Hartley Put a piece of butter, the size of an egg into a pan, when melted, shake in a little flour, & let it simmer over the fire often shaking it till it is brown, then by degrees, stir in a jill of boiling water, put to it 2 or 3 shallots, or onions, lemon peel, 2 or 3 cloves, a little mace, some whole white pepper, a… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, ca. 1850-1870Page 3030 Roast Shoulder of Veal - Ragout flavoured. Spit the veal - Take three Anchovies - a bunch of sweet herbs - & a pint & half of water - Boil till the anchovies are dissolved - then put the liquor into the dripping pan, & baste the meat with it till but half a pint is left - pour this into a basin, & strain it - thicken it with… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1799Page 259Stewed Beef Take a bout 3 lbs of Brisket of Beef & stew it till tender in as much water as will cover it, when sufficiently tendered take out the bones, and carefully skim off the fat, take a pint of liquor, put to it the third of a pint of port wine, a little walnut or mushroom Kitchup and some salt, tie up in a bit of muslin some whole pepper… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1770-1790Recipe 94The Same another way Pound Anchovies a q:t Claret or white wine, put into a stew pan, 1 nutmeg sliced cloves mace lemon Peel, horse Redish Sharelot, thicken it w:th crams of bread to a thin cream, w:n the anchovies are difsolved, strain it of & put to it a moderate quant:y of mushroom liquor w:ch is drawn of w:th salt in a sauce pan boyl'd… |
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Szathmary Culinary Manuscripts and CookbooksEnglish cookbook, 1799Page 309Mould of Gooseberries. Mrs. Hutton Clifton Take as many fresh Gooseberries you think will fill your mould, after they are coddled, & pulped through a sieve, sweeten it to your taste, and color it with the juice of Spinage - put as much Isinglass to it - dissolved with water that will make it turn out - Bottled Gooseberries will do as well as… |
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Social JusticeAction Studies Program, 1967-19681971-12-14 Compost Page 10DRUGS & ALCOHOLISM IS!CRISIS!CRISIS!CRISIS!CRISIS!CRISIS!CRISIS! ALCOHOLISM INFORMATION-REFERRAL CENTER and GIL VOSS RECOVERY HOUSE 611 So. Clinton St. Iowa City 337-9775 Grover W. Stubee, Director This male alcoholic treatment-recovery house is founded on AA philosophy. The men in this 22-member household have mostly come from an alcoholic… |
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Hevelin FanzinesSpacewarp, v. 5, issue 2, whole no. 26, May 1949Page 21Dear Editor Rapp: Received SPACEWARPS numbers 5 and 6 yesterday -- and at the ungodly hour of 6:30 a.m. Herewith, then, some opinions unsullied by the somewhat antagonistic feeling aroused by their too-early arrival. Covers: No. 5's was vile; No. 6 was peachy (a little fuzzy, that is) but certainly striking. I liked it, God forgive me! That… |
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Hevelin FanzinesLe Zombie, v. 4, issue 7, whole no. 42, September 1941Page 8LEZ LETTERS silence isn't golden here! Raym Washington, jr: "I have decided to step from the ranks of the great, silent 75%. August issue arrived OK. T'would be better if the ink was blacker and the paper was heavier, don't you agree, Yngvi? S'funny.. I received LeZ on Friday, with account of the Denvention, and Saturday… |
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Iowa Women’s Lives: Letters and DiariesTravel writings by Drewelowe, 1920sPage 1Venice - Italy. Norddeutscher Lloyd Bremen An Bord des M.L. "Fulda" Venice is extraordinarily delightful and unique. In fact it is the only city of its kind in the world. According to a detailed map it is a big island in a natural harbor out at sea - and is intersected throughout by innumerable blue channels and waterways. A close up… |
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Social JusticeLight-Eater Residence Halls Newsletter, October 4, 19711971-10-04 Light-Eater Vol. II, Number 2, Page 7Senator Tower Heads Series IOWA CITY - A U.S. senator will head the lineup for the 1971-72 University Lecture Series at The University of Iowa. Other speakers will include a Federal Communications Commissioner, a "social futurist," and a drama critic for the Village Voice. Republican John Tower of Texas will open the series Oct. 19. The… |
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Iowa Women’s Lives: Letters and DiariesWoman's Christian Temperance Union minutes, Grinnell, Iowa, 1913-1928Page 398398 The W.C.T.U. met with Mrs Bailey and Carol Sammons on Feb. 21, Lela Adams presiding. Eva Gregson led in devotions. She used the meditation from the Union Signal on Rom 12:1,2 and a brief article called "The Door of Tomorrow." Minutes were read and approved. 48 cards, 41 visits, and 14 legislative letters were reported. Several replies… |
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Social JusticeAin't I A Woman? newspapers, June 1970-July 19711970-12-11 "Ain't I a Woman" Page 10ANNOUNCE 1971 FEMINIST CALENDAR/and Appointment Book illustrated by women with sketches and photos: 1 copy $2.25, 10 or more $2.00 @ CALENDAR Minot Women's Collective P.O. Box 235 Minot, North Dakota 58701 The Feminist Press is interested in improving the quality of children's books and the development of feminist and radical history.… |
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Hevelin FanzinesScientifictionist, v. 1, issue 6, August-October 1946Page 10always fronted by columns very similar to the Grecian architecture. Jan. 42 brings the bee-hive topped giant glass igloo of the Europans with a prism surmounting it all. The dwellings previously depicted on the Sept, 40 back cover are also represented in the background -- this igloo, then, must be a new development. The back cover returns to… |
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Hevelin FanzinesScientifictionist, v. 1, issue 6, August-October 1946Page 9Paul continues on the next ish's back cover, with some Ganymedan huts, similar in ways to tropical huts on earth. Those located on the mountain tops are slightly different. Nov. 40 brings a Krupa illustration for Ed Hamilton's REVOLT OF THE TENTH WORLD that was used again in the Dec. 44 ish for C.A. Baldwin's WAR CRIMINALS OF… |
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Szathmary Culinary Manuscripts and CookbooksPennsylvania cookbook, 1889Page 19bsee under [printed newspaper articles which were glued onto a piece of tablet paper, which was then glued to pages of an unknown book as backing] NICE COLD SLAW. - Chop the cabbage and flavor with salt, pepper and celery seed, and set in a cool place to keep it crisp; make the dressing as follows: Two eggs beaten, five tablespoonfuls sharp… |