From The lady's assistant for regulating and supplying the table, being a complete system of cookery ... including the fulles (1801).
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A historical recipe
The lady's assistant for regulating and supplying the table, being a complete system of cookery ... including the fulles, by Charlotte. n Mason (1801).
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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TAKE three large handfuls of fpinach, when boiled, fling it mto cold water ;
wafh it very clean, and fqueeze it in a cloth very dry ;
then chop it fmall, and put it in a flewpan, with a piece of butter, and half a pint of cream.;
ftir it well over the Are, that it doe?
not oil • fhake in it a very little flour, a little fait, and a.
United Kingdom
Saucepan
Chef's knife
Cutting board