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Willis Family recipe book, 1833-1861
Page 33
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A preservative in Scarlet Fever - 20 drops to an adult every night of a solution of eight grains of the extract of Belladonna in an ounce of dill water - the dose to be gradually diminished to children - From a Paper by [John?] Maclure 1840 Potatoe Soup - Boil a scrag of mutton till the strength be exhausted with one onion one head of Celery a very little mace, pepper, salt & Cayenne when the potatoes are boiled they must be passed thro' a seive & then added to the liquor the mutton was boiled in - Boil all again & before serving add half a pint of Cream - To make Creams - Powdered loaf sugar to be put on the fruit one hour before using to draw the juice - The fruit to be pressed through a seive - 5 oz Fruit 2 oz sugar to about a pint of Cream -
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A preservative in Scarlet Fever - 20 drops to an adult every night of a solution of eight grains of the extract of Belladonna in an ounce of dill water - the dose to be gradually diminished to children - From a Paper by [John?] Maclure 1840 Potatoe Soup - Boil a scrag of mutton till the strength be exhausted with one onion one head of Celery a very little mace, pepper, salt & Cayenne when the potatoes are boiled they must be passed thro' a seive & then added to the liquor the mutton was boiled in - Boil all again & before serving add half a pint of Cream - To make Creams - Powdered loaf sugar to be put on the fruit one hour before using to draw the juice - The fruit to be pressed through a seive - 5 oz Fruit 2 oz sugar to about a pint of Cream -
Szathmary Culinary Manuscripts and Cookbooks
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