The Lloyd Collection contains correspondence, deeds, receipts, newspaper clippings, and account books related to Thomas Lloyd know as the “Father of United States Shorthand” and his family. One of the most interesting items from this unique collection is a household book dating from the years 1783-1826. This book contains home remedies, recipes, prayers, and a record of financial dealing.
Recently transcribed in full by Digital Library Team Member Ward Barnes, here are a few choice selections:
A Cure for a Burn
Take Chimney Soot and hogs lard—mixt well and anoint the part removes the pain immediately— for a sore leg—or any running sore Apply the Snuff of a Candle—and it certainly cures in a few days
To make Shrewsberry Cake
Take Half a pound of sugar a little Cinimond cloves beaten very fine add a pound and a Half of flour and a pound of butter Without salt then break in three Eggs and work all well together roll it very thin and bake in an oven not too hot
To make Catchup
Take the large flaps of Mushrooms pick nothing but the straws from it then lay them in a broad earthen pan throw a good deal of salt over them let them lie till next morning then with your hand break them, put them into a stew pan, let them boil a munuet, or two, then strain them thro’ a coarse Cloth and wring it hard take out all the juice let it stand to settle then pour it off clear run it thro’ a thick flannel bag then boil it; to a quart Of the liquor put a quarter of an ounce of whole Ginger and half a quarter of an ounce of whole pepper. Boil it briskly a quarter of an hour then strain it and when its cold put it into Bottles in each bottle put 9 or 10 blades of mace and 12 of cloves cook it tight and it will keep two years– This gives the best flavor of the mushrooms to any sauce If you put into this Catchup a pint of rum or old clear strong Cyder it will taste like foreign Catchup
Sauce for Steaks
Get a glass of ale two anchovies a little thyme Savory parsley an onion and some nutmeg shred all these Together adding a little lemon Peel; when your steaks are Ready pour the liquor from them then put your ale and the other things into a pan with a piece of buter roll’d in flour and when hot strain them thr’o a sieve over your steaks
Thou foamy Ocean’s Star
Star of the wide and pathless sea.
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