Reference
PM2600
Title
Recipe Book of Elizabeth Jenkyn nee King
Date free text
1711 - 1720s
Production date
From: 1711 To: 1729
Scope and Content
1)To pickle elder buds
2)To pickle green musk mellons or large cucumbers
3)To pickle walnuts
4)To pickle walnuts white
5) To pickle concumbers
6)To pickle walnuts green
7)To pickle purslin stalks
8)To pickle mushrooms
9)To pickle samphire
10)To pickle oysters
11) To pickle Colyflowers
12) To pickle barberyes
13) To pickle pidgeons
14) To pickle Ashinghees [ashen - keys]
15) To pot venison
16) To collar eeles
17) To pot venison or beef in slices
18) To pot wild fowles
19) To pot beef or venison otherwise
20) To collar beef
21) To pot kneats tongues
22) To collar a pig
23) To collar veale the same
24) To make custerde
25) To salt & dry hames & tungues
26) To order Westphalia hames otherwise
27) To make mince pyes
28) To make Lomber pyes
29) To make a florentine of rice
30) To make cheesecakes with cream
31) To make cheesecakes with curds
32) To make cheese cakes with milk
33) To make Marrow pudding
34) To make an Orange pudding
35) To make a carrot pudding
36) To dress a fresh fish
36) [sic]To make a pasty or florendine of pidgeons, rabbits or chickens
37) To make Gravey
38) To make Scoth Colop
39) To make paste royall
40) To make patty paste for tarts
41) To make standing past for large pyes
42) To make Italian paste
43) To make puft paste
44) To make custurd paste
45) To make pasty paste
46) To hash a Calves head
47) To make puft paste otherways
48) To make past for crust cuts & other garnish
49) To make forcemeat
50) To make brown butter
51) To make fricasie of chickens or rabets
52) Fricasees & ragouts
53) To make pottage meagre
54) To make Brown pease soup
55) To make a Soup of Turneps
56) A Ragoe for rabets or pidgeons
57) To make leeches
58) To make chocolate cream
58) [sic] To make jelly
59) To make portugall paste to fry
60) To make peasago cream
61) To make Pankakes
62) To make rasberry cream
63) To make lemon cream
64) To make orange cream
65) To make whipt syllabubs
66) To make goosebery cream
67) To make a Cake
68) To make Snow
69) To make a Quaging Pudding
70) To make a pudding to bake
71) To make little plum cakes
72) To pot a haire
73) To colour apples scarlet
74) To bake lambres
75) To make Calves foot pudding
76) To butter oranges
77) To make an Orange pudding
78) To make Almond pudding
79) To make a brown soup of gravey proper for ducks
80) To make a tansey
81) To make Dutch beef
82) To preserve Damsons
83) To preserve rasberrys and redcurrants for your use in the winter
84) To make the Duke of Buckingham Pudding
85) To preserve Barberys
86) To cand pears plums & apricocks
87) How to make jelly of rasberrys
88) To make a ragoe of green pease
89) To preserve currants
90) To cand Angelico
91) To make quince cake
92) To make marmalade of Quinces
93) To preserve Gooseberrys
94) To make jelly of currants
95) To make portingall cakes
96) To make buns
97) To make fry'd puddings
98) To make a seed cake
99) To make a sack posset
100) To make Cowslip wine
101) To make venison pasty
102) To make sauce for a pig
103) To make Elder wine
104) To make Goosebery wine
105) To make Cowslip wine
106) To make Rasbery wine
107) To make Cherry wine
108) How to preserve Cherry's
109) To make a stirr'd cake/ To make a gooseberry wine
110) To make a currant wine
111) To make almond pudings in skins
112) To make a french bread
113) To make ice for a cake
114) To boyle or sauce mackrel
115) To make mince pyes
116) To make a cake
117) To make surfitt water
118) To make an orange pudding
119) To make black salve
120) To make steel pills
121) To make white marmalade of quince
122) To make whipt syllabub
123) To dress a tench
124) To dry damsins
Exent
No. of pieces: 1
Level of description
item