DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emily Netuzed recipe book, August 1874

Transcribe
Translate

Page 177

To make Gruel
2 Tablespoonfuls of Oatmeal in a Basin and pour over it gradually 1 pint of water, misc till quite smooth then put it in a Sacc a [illegible] and boil for 2 minutes. If Scotch groats are used, boil a few more minutes and add more Water.

To make a Poultice
Place the basin in which you make it in one of boiling water, pour gently over the bread till it is completely saturated the boiling water and cover it up. Then beat up the bread-crumbs quickly with a fork and turn the poultice out on the Muslin. If Mustard be used make it in the same way putting half Mustard and half Flour and add to the boiling water a little vinegar.
Linseed will require a [illegible] more water.

For chapped hands [illegible]
1/2 teacupful of sweet oil. 2 good sized lumps of Camphor. 3/4 oz of white wax. Lard size of a walnut
Melt together and pour into Pots.

Saving...

To make Gruel 2 Tablespoonfuls of Oatmeal in a Basin and pour over it gradually 1 pint of water, misc till quite smooth then put it in a Sacc a [illegible] and boil for 2 minutes. If Scotch groats are used, boil a few more minutes and add more Water. To make a Poultice Place the basin in which you make it in one of boiling water, pour gently over the bread till it is completely saturated the boiling water and cover it up. Then beat up the bread-crumbs quickly with a fork and turn the poultice out on the Muslin. If Mustard be used make it in the same way putting half Mustard and half Flour and add to the boiling water a little vinegar. Linseed will require a [illegible] more water. For chapped hands [illegible] 1/2 teacupful of sweet oil. 2 good sized lumps of Camphor. 3/4 oz of white wax. Lard size of a walnut Melt together and pour into Pots.