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amber gum, probably ambergris, the wax-like secretion of the sperm whale, now used in perfumery, formerly in cookery
bell-metal, the metallic substance of which bells are made
bladder and leather, pieces of each substance to be tied over the mouths of jars and bottles to secure the contents against air
bullace, a small wild or semi-domesticated plum
calavance, (calivanse), the name for certain varieties of pulse; here, an early variety of bean
calipash, that part of the turtle adjoining the upper shell
calipee, that part of the turtle adjoining the lower shell
caul, an enveloping membrane
chine, a “joint” made up of part of the backbone and adjoining flesh
cob, corn cob
do., abbreviation for ditto
emptins, semiliquid prepared yeast
fair, (of water) clean; pure
frost grape, a native American species, also called “chicken grape”
frowy, froughy, stale; sour; musty
frumenty, hulled wheat cooked in milk and seasoned with spice, sugar, etc.
gallipot, a small earthen pot
haslet, harslet, (heartslet), edible entrails; liver, heart, etc.
jagging iron or doughspur, an instrument used for ornamenting pastry, in the form of a toothed wheel, set in a handle, frequently a product of the carving (scrimshaw) done on whaling vessels
jump in the pan, a characteristic action of eels while in the process of cooking
lade, to transfer as with a ladle or scoop
mango, a pickled green melon stuffed with various condiments
neat’s foot, the foot of an ox
orange flower water, a liquid distilled from orange blossoms
orange water, a liquid distilled from oranges
pannikin, a small metal vessel
pearlash, a salt obtained from the ashes of plants
pippin, a variety of apple
q.s., (quantum sufficit) as much as suffices
race, a root
run out or depreciate, to decline in quality with each planting (particularly true of potatoes grown from seed rather than from cuttings of the tuber itself)
scum, to skim
secure from wet, to place or cover so that water does not boil over into food
send it up, to send to the table
slack, (of heat) not strong; moderate
stive, to pack tightly
syllabub, sillabub, a mixture of milk or cream with wine, cider, or other acid, usually whipped to a froth
wallop, a bubbling motion made by rapidly boiling water, hence the duration of one such motion used as a measure of time in cooking