may be a very little Water when you melt it to drink as it will be a very strong jelly, a couple of spoon fulls at a time is sufficient as often as you please
The Pork is done the same, leaving out the Turnips, & are excellent Strengtheners, to those that reject all other nourishment, as vouch'd, and experienced by Mrs Gerardot
hope soon to see the good Effects
of the above effects of the above on Mrs Snee as the good Wishes of both Spinsters attend her &c.
[will MS. 1711]
Lettice, Charnell, Sellery, Beet Leaves, Endive, of each 'a handfull, add a little parsley and young Onions, shred them all very small and stew 'em in burnt butter with Pepper and Salt till they are very tender, then put some thin sippets of Bread & hot water what quantitiy you think proper, let it stew all together over a stove for a bout an hour, then beat the yolkes of 2 or 3 Eggs to thicken it you may add to the herbs a handfull of Corn Sallad.
To Make Soop Olorain
Bread and onions and chicken's bones powdered and Fry'd to gether till brown be sure not to burn it. then put some clear Broth boil it together a blade or two of mace then rub it thro' a Strainer and mince the Breasts of the chicken very fine give it a Boyle put White wine in it to your taste
A White Soop
Make the Stock of a nuckele of veal and neck of mutton and a Little bit of Beef Season it with All Spice and Sweet herbs and a onion and when it boils, down Strain it of then take two pullets roast them take one of them and pull it in Pieces and pound it put as much broth as you have Occasion the other pullet you must mince and take a french Role take out the middle and  then put in the minc'd meat and put in the Role in the middle of the Soop put Almonds pounded to thicken it
To make Green Pease Soop
take apeck of young pease as you Sheal them save out half a pint of very young ones set on a Gallon of [Soft Salt] watter Slice in it a halfpenny role very then boil it a bout half an hour then put in all the oldest pease and let them boil till thay will [bruise] to a pulp then Strain it through a cullender except the hulls then Set it over the fire and put three or four blades of mace Six Cloves a littel pepar take 2 young lettuces a few young onions as much parsley then cut them all in half pound of butter to Stew then put it all in and your half pint of young pease let it boil till your Pease are then put in two or three marigolds, and let it Boile a littel