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English cookbook, 1820
Page 60
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60 To make Tea Biscuits Take one pound and half of fine flour, half a pd of Butter and one Gill of Milk: melt the Butter in the Milk, let it cool: then add two spoonfuls of Barm: mix them, and prick them very well. - Sir Rec'd: Jebbs Receipt for Gloucester Jelly. - One Ounce of Barley Do of Sago Do Eringo Root Do of Rice; put these into a Pipkin with two Quarts of Water; let them simmer & boil till it is reduced to one Quart; then strain it through a fine Sieve & give a Cup full three times a day with a Lump of Sugar & a little Wine if there is no inflamation. The same Receip Sir Henry Halferd Take of Sago pearl Bailey Rice and candied Eringo root each one [ounce?] boil them in a quart of water till reduced to one Pint - a quarter of a Pint to be taken twice a day with Milk or Skimmed Milk and Sweeten to you taste - or with a little lemon peel boild in it or wine as it will agree - take it warm
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60 To make Tea Biscuits Take one pound and half of fine flour, half a pd of Butter and one Gill of Milk: melt the Butter in the Milk, let it cool: then add two spoonfuls of Barm: mix them, and prick them very well. - Sir Rec'd: Jebbs Receipt for Gloucester Jelly. - One Ounce of Barley Do of Sago Do Eringo Root Do of Rice; put these into a Pipkin with two Quarts of Water; let them simmer & boil till it is reduced to one Quart; then strain it through a fine Sieve & give a Cup full three times a day with a Lump of Sugar & a little Wine if there is no inflamation. The same Receip Sir Henry Halferd Take of Sago pearl Bailey Rice and candied Eringo root each one [ounce?] boil them in a quart of water till reduced to one Pint - a quarter of a Pint to be taken twice a day with Milk or Skimmed Milk and Sweeten to you taste - or with a little lemon peel boild in it or wine as it will agree - take it warm
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