Manuscript Cookbook 215

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Rice Cake 14.

Take six ounces & a half of flour, seven ounces & a half of ground Rice, nine eggs, twelve ounces of Sugar, one lemon, with the peel grated & the juice put in just before it goes in the oven.

15. Parsnip Wine

To three Lbs of Parsnips scraped and cut in slices add one Gallon of Water. Boil them till they are quite soft, then squeeze the liquor well out of them, & run it thro' a Sieve. Add to every Gallon of liquor, three pounds of coarse sugar, & boil the whole 3/4 of an hour. When it is nearly cold put a yeast toast in. Let it stand 10 days in the vat stirring it every day from the bottom, then put it into a cask. Take

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