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English cookbook, 1820
Page 98
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Receipt Lady F. Campbell - Four or eight Sheeps Trotters, and a Sheeps Head stew'd like a Hough - with Scotch Barley and Herbs - good for weakly persons - Another for Jelly a quantity of boiling Water pour'd upon an Ounce of Isinglass with a little Wine Sugar and Lemon peel in it. This when cold is the best and easiest way of making Jelly, for it wants no clearing - but tis more nourishing to drink it warm - Mrs Garricks Receipt for the Teeth One Oz of Tincture of Bark One Oz of Tincture of Myrh One Oz of Arguebusade Mix these together, and put a tea spoonful more or less as you can bear into a Glass of Warm Water Artificial Barm (Mrs Bridgeman) Boil Potatoes of a mealy sort till quite soft wash and Skin them before boil'd put as much hot Water as will make the mash of the consistency of [common?] [illegible] Barm but not thicker
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Receipt Lady F. Campbell - Four or eight Sheeps Trotters, and a Sheeps Head stew'd like a Hough - with Scotch Barley and Herbs - good for weakly persons - Another for Jelly a quantity of boiling Water pour'd upon an Ounce of Isinglass with a little Wine Sugar and Lemon peel in it. This when cold is the best and easiest way of making Jelly, for it wants no clearing - but tis more nourishing to drink it warm - Mrs Garricks Receipt for the Teeth One Oz of Tincture of Bark One Oz of Tincture of Myrh One Oz of Arguebusade Mix these together, and put a tea spoonful more or less as you can bear into a Glass of Warm Water Artificial Barm (Mrs Bridgeman) Boil Potatoes of a mealy sort till quite soft wash and Skin them before boil'd put as much hot Water as will make the mash of the consistency of [common?] [illegible] Barm but not thicker
Szathmary Culinary Manuscripts and Cookbooks
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