PRAWNS and SHRIMPS.—
When fresh they have a sweet flavour,
are firm and stiff, and the colour is
bright. — Shrimps are of the prawn kind,
and may be judged by the same rules.
PRAWNS and SHRIMPS, to
Butter. — Take them out of the shells,
and warm them with a little good gravy,
a bit of butter and flour, a scrape of
nutmeg, salt, and pepper✪ Prawns and Shrimps to Butter; simmer a
minute or two, and serve with sippets :
or with a cream sauce.
PRAWNS, Curry of.— Take
them from the shells, and lay into a pan,
with a small piece of mace, three or
four spoonfuls of veal gravy, and four of
cream ; rub smooth one or two tea-
spoonfuls of curry-powder, a tea-spoon-
ful of flour, and an ounce of butter ;
simmer an hour ; squeeze half a lemon
in, and add salt✪ Curry of Prawns.
PREGNANCY, a Good Medi-
cine for. — Cinnamon water, 1 oz. ;
tincture of rhubarb, 2 drachms ; com-
pound spirits of lavender, a drachm ;
syrup of saffron, 1 drachm. Take
occasionally in the middle of the day.
PRESERVES, to Keep.
Apply the white of an egg, with a brush,
to a single thickness of white tissue
paper, with which cover the jars, lap-
ping over an inch or two. It will
require no tying, as it will become,
when dry, inconceivably tight and
strong, and inpervious to the air; tie
them up when cold.
PRIMROSE VINEGAR.
To 15 quarts of water put 6 lbs. of
brown sugar ; boll ten minutes ; take
off the scum ; pour it on half a peck of
primroses ; when nearly cold, add a
little fresh yeast, and let it work in a
warm place all night ; put it in a barrel,
and when done working, close the
barrel, and keep It In a warm place.
PRI
PDF
322
PRINTING INK, to Print
Linen with Types. — Dissolve one
drachm of asphaltum in four drachms
of oil of turpentine, then add lamp black
or black lead, in fine powder, in suffi-
cient quantity to render the ink of a
proper consistence for printing with
types.
PRUNES. — They abate hettt,
and gently relax the towels, by lubri-
cating the passages and softening the
excrements. Hence their great use in
constipation, attended with heat and
irritation, which other aperients might
aggravate. If not sufficiently active,
they may be joined with senna, rhubarb,
&c., using a little ginger as anti-flatu-
lent. They should be stewed. The
French prunes are the best.
PRUNE PUDDING. — Beat
up 6 yolks of eggs and 3 whites. Take
4 spoonfuls of flour, a little salt, and
some powdered ginger, in half a cupful
of milk, and mix well together ; add
gradually nearly a quart of milk, and 1
lb. of scalded prunes✪ Prune Pudding. Tie it up in a
cloth ; toil it an hour, and pour over it
melted batter.
PRUNE TART.— Give prunes
a scald, take out the stones and break
them ; put the kernels, primes, and
sugar into a little cranberry juice✪ Prune Tart ; sim-
mer, and when cold make a tart of the
sweetmeat.
PUDDING, Baked— Three
table-spoonfuls of Oswego prepared com
to one quart of milk. Prepare, and
cook the same as blanc mange. After
it is cool, stir up with it thoroughly two
or three eggs well beaten, and bake half
an hour. It is very good.
PUDDING, Boiled.— Three
table-spoonfuls of Oswego prepared co✪ Baked Puddingm
to one quart of milk. Dissolve the com
In some of the milk, and mix with it two
or three eggs, well beaten, and a little
salt. Heat the remainder of the milk to
near boiling, add the above preparation,
and toil four minutes, stirring it briskly.
To be eaten warm with a sauce. It is
delicious.
Consult me
1902Page 403 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PRAWNS and SHRIMPS.— When fresh they have a sweet flavour, are firm and stiff, and the colour is bright. — Shrimps are of the prawn kind, and may be judged by the same rules.
PRAWNS and SHRIMPS, to Butter. — Take them out of the shells, and warm them with a little good gravy, a bit of butter and flour, a scrape of nutmeg, salt, and pepper; simmer a minute or two, and serve with sippets : or with a cream sauce.
PRAWNS, Curry of.— Take them from the shells, and lay into a pan, with a small piece of mace, three or four spoonfuls of veal gravy, and four of cream ; rub smooth one or two teaspoonfuls of curry-powder, a tea-spoonful of flour, and an ounce of butter ; simmer an hour ; squeeze half a lemon in, and add salt.
PREGNANCY, a Good Medicine for. — Cinnamon water, 1 oz. ; tincture of rhubarb, 2 drachms ; compound spirits of lavender, a drachm ; syrup of saffron, 1 drachm. Take occasionally in the middle of the day.
PRESERVES, to Keep.
Apply the white of an egg, with a brush, to a single thickness of white tissue paper, with which cover the jars, lapping over an inch or two. It will require no tying, as it will become, when dry, inconceivably tight and strong, and impervious to the air; tie them up when cold.
PRIMROSE VINEGAR.
To 15 quarts of water put 6 lbs. of brown sugar ; boll ten minutes ; take off the scum ; pour it on half a peck of primroses ; when nearly cold, add a little fresh yeast, and let it work in a warm place all night ; put it in a barrel, and when done working, close the barrel, and keep It In a warm place.
PRI
PDF
PRINTING INK, to Print Linen with Types. — Dissolve one drachm of asphaltum in four drachms of oil of turpentine, then add lamp black or black lead, in fine powder, in sufficient quantity to render the ink of a proper consistence for printing with types.
PRUNES. — They abate hettt, and gently relax the bowels, by lubricating the passages and softening the excrements. Hence their great use in constipation, attended with heat and irritation, which other aperients might aggravate. If not sufficiently active, they may be joined with senna, rhubarb, &c., using a little ginger as anti-flatulent. They should be stewed. The French prunes are the best.
PRUNE PUDDING. — Beat up 6 yolks of eggs and 3 whites. Take 4 spoonfuls of flour, a little salt, and some powdered ginger, in half a cupful of milk, and mix well together ; add gradually nearly a quart of milk, and 1 lb. of scalded prunes. Tie it up in a cloth ; toil it an hour, and pour over it melted batter.
PRUNE TART.— Give prunes a scald, take out the stones and break them ; put the kernels, primes, and sugar into a little cranberry juice ; simmer, and when cold make a tart of the sweetmeat.
PUDDING, Baked— Three table-spoonfuls of Oswego prepared com to one quart of milk. Prepare, and cook the same as blanc mange. After it is cool, stir up with it thoroughly two or three eggs well beaten, and bake half an hour. It is very good.
PUDDING, Boiled.— Three table-spoonfuls of Oswego prepared com to one quart of milk. Dissolve the com In some of the milk, and mix with it two or three eggs, well beaten, and a little salt. Heat the remainder of the milk to near boiling, add the above preparation, and toil four minutes, stirring it briskly. To be eaten warm with a sauce. It is delicious.
Records on this page
Prawns and Shrimps to ButterCurry of PrawnsPrune PuddingBoiled PuddingPrune TartBaked Pudding