mv: ‘./input-file.zip’ and ‘./input-file.zip’ are the same file Creating study carrel named subject-cookingEnglish-gutenberg Initializing database Unzipping Archive: input-file.zip creating: ./tmp/input/input-file/ inflating: ./tmp/input/input-file/14377.txt inflating: ./tmp/input/input-file/22790.txt inflating: ./tmp/input/input-file/29519.txt inflating: ./tmp/input/input-file/29007.txt inflating: ./tmp/input/input-file/29084.txt inflating: ./tmp/input/input-file/29232.txt inflating: ./tmp/input/input-file/10136.txt inflating: ./tmp/input/input-file/10072.txt inflating: ./tmp/input/input-file/7262.txt inflating: ./tmp/input/input-file/8102.txt inflating: ./tmp/input/input-file/41352.txt inflating: ./tmp/input/input-file/43278.txt inflating: ./tmp/input/input-file/55314.txt inflating: ./tmp/input/input-file/metadata.csv caution: excluded filename not matched: *MACOSX* === DIRECTORIES: ./tmp/input === DIRECTORY: ./tmp/input/input-file === metadata file: ./tmp/input/input-file/metadata.csv === found metadata file === updating bibliographic database Building study carrel named subject-cookingEnglish-gutenberg FILE: cache/14377.txt OUTPUT: txt/14377.txt FILE: cache/29007.txt OUTPUT: txt/29007.txt FILE: cache/29519.txt OUTPUT: txt/29519.txt FILE: cache/41352.txt OUTPUT: txt/41352.txt FILE: cache/8102.txt OUTPUT: txt/8102.txt FILE: cache/22790.txt OUTPUT: txt/22790.txt FILE: cache/29232.txt OUTPUT: txt/29232.txt FILE: cache/10072.txt OUTPUT: txt/10072.txt FILE: cache/43278.txt OUTPUT: txt/43278.txt FILE: cache/55314.txt OUTPUT: txt/55314.txt FILE: cache/7262.txt OUTPUT: txt/7262.txt FILE: cache/29084.txt OUTPUT: txt/29084.txt FILE: cache/10136.txt OUTPUT: txt/10136.txt 29519 txt/../wrd/29519.wrd 29519 txt/../pos/29519.pos 29519 txt/../ent/29519.ent 41352 txt/../pos/41352.pos 41352 txt/../wrd/41352.wrd 41352 txt/../ent/41352.ent 8102 txt/../wrd/8102.wrd 10072 txt/../pos/10072.pos 14377 txt/../wrd/14377.wrd 29007 txt/../wrd/29007.wrd === file2bib.sh === id: 29519 author: Hooper, Mary title: Nelson's Home Comforts Thirteenth Edition date: pages: extension: .txt txt: ./txt/29519.txt cache: ./cache/29519.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 3 resourceName b'29519.txt' 10072 txt/../wrd/10072.wrd 14377 txt/../pos/14377.pos 43278 txt/../pos/43278.pos 8102 txt/../pos/8102.pos 14377 txt/../ent/14377.ent 10072 txt/../ent/10072.ent 43278 txt/../wrd/43278.wrd 29007 txt/../pos/29007.pos 7262 txt/../wrd/7262.wrd 7262 txt/../pos/7262.pos 43278 txt/../ent/43278.ent 7262 txt/../ent/7262.ent === file2bib.sh === id: 41352 author: Mollard, John title: The Art of Cookery Made Easy and Refined date: pages: extension: .txt txt: ./txt/41352.txt cache: ./cache/41352.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'41352.txt' 22790 txt/../pos/22790.pos 22790 txt/../ent/22790.ent 29007 txt/../ent/29007.ent === file2bib.sh === id: 8102 author: Pegge, Samuel title: The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 date: pages: extension: .txt txt: ./txt/8102.txt cache: ./cache/8102.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 6 resourceName b'8102.txt' 29232 txt/../pos/29232.pos 22790 txt/../wrd/22790.wrd 29232 txt/../wrd/29232.wrd 8102 txt/../ent/8102.ent === file2bib.sh === id: 14377 author: Woolley, Hannah title: The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex date: pages: extension: .txt txt: ./txt/14377.txt cache: ./cache/14377.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'14377.txt' === file2bib.sh === id: 10072 author: Moxon, Elizabeth title: English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date: pages: extension: .txt txt: ./txt/10072.txt cache: ./cache/10072.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'10072.txt' 55314 txt/../wrd/55314.wrd === file2bib.sh === id: 29007 author: Harrison, Mary title: The Skilful Cook A Practical Manual of Modern Experience date: pages: extension: .txt txt: ./txt/29007.txt cache: ./cache/29007.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 8 resourceName b'29007.txt' 55314 txt/../pos/55314.pos 29232 txt/../ent/29232.ent === file2bib.sh === id: 43278 author: Spencer, Edward title: Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious date: pages: extension: .txt txt: ./txt/43278.txt cache: ./cache/43278.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 8 resourceName b'43278.txt' === file2bib.sh === id: 7262 author: Bradley, Richard title: The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm date: pages: extension: .txt txt: ./txt/7262.txt cache: ./cache/7262.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 7 resourceName b'7262.txt' 55314 txt/../ent/55314.ent 29084 txt/../pos/29084.pos 29084 txt/../wrd/29084.wrd 29084 txt/../ent/29084.ent 10136 txt/../pos/10136.pos 10136 txt/../wrd/10136.wrd === file2bib.sh === id: 22790 author: May, Robert title: The accomplisht cook or, The art & mystery of cookery date: pages: extension: .txt txt: ./txt/22790.txt cache: ./cache/22790.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 8 resourceName b'22790.txt' 10136 txt/../ent/10136.ent === file2bib.sh === id: 55314 author: Cobbett, Anne title: The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping date: pages: extension: .txt txt: ./txt/55314.txt cache: ./cache/55314.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 8 resourceName b'55314.txt' === file2bib.sh === id: 29232 author: Bury, Charlotte Campbell, Lady title: The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. date: pages: extension: .txt txt: ./txt/29232.txt cache: ./cache/29232.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 19 resourceName b'29232.txt' === file2bib.sh === id: 29084 author: Eaton, Mary, active 1823-1849 title: The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families date: pages: extension: .txt txt: ./txt/29084.txt cache: ./cache/29084.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 12 resourceName b'29084.txt' === file2bib.sh === id: 10136 author: Beeton, Mrs. (Isabella Mary) title: The Book of Household Management date: pages: extension: .txt txt: ./txt/10136.txt cache: ./cache/10136.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 33 resourceName b'10136.txt' Done mapping. Reducing subject-cookingEnglish-gutenberg === reduce.pl bib === id = 14377 author = Woolley, Hannah title = The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex date = pages = extension = .txt mime = text/plain words = 66402 sentences = 5175 flesch = 96 summary = pounds of fine Sugar, and let it boil till it begins to be thick, then green, then take their weight in fine Sugar and a little water, boil it water, add a quarter of a Pound of fresh Sugar, boil it till it will Rosewater and fine Sugar, and a little whole Spice, and boil them fine Sugar boiled to a Candy height with a little water, then put in Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs cache = ./cache/14377.txt txt = ./txt/14377.txt === reduce.pl bib === id = 29519 author = Hooper, Mary title = Nelson's Home Comforts Thirteenth Edition date = pages = extension = .txt mime = text/plain words = 31545 sentences = 1632 flesch = 81 summary = Boil a pint of milk with two ounces of sugar, pour it on two eggs, Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water ounce of Nelson's Gelatine in half-a-pint of cold water for two or three of a pound of loaf sugar; pour on half-a-pint of boiling water and Soak one ounce of Nelson's Patent Gelatine in half-a-pint of cold water Soak an ounce of Nelson's Gelatine in half-a-pint of water for an hour To an ounce of Nelson's Gelatine add one pint of cold water, let it To an ounce and a half of Nelson's Patent Gelatine add a pint of cold Soak an ounce of Nelson's Gelatine in half-a-pint of milk, dissolve it To an ounce of Nelson's Gelatine add half-a-pint of new milk, let it half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it Boil a pound of fine loaf sugar in a pint-and-a-half of water. cache = ./cache/29519.txt txt = ./txt/29519.txt === reduce.pl bib === id = 22790 author = May, Robert title = The accomplisht cook or, The art & mystery of cookery date = pages = extension = .txt mime = text/plain words = 144777 sentences = 7554 flesch = 87 summary = good sweet butter, a little white wine and strong broth. strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of herbs minced small, cloves, mace, sugar, white-wine, butter, slic't verjuyce, eggs, butter, bread, wine, and being finely stewed, serve onions, a little salt, vinegar, butter, some white-wine, pepper, and Boil them in good mutton broth, white mace, a faggot of sweet herbs, pepper, salt, and a little white-wine; being boil'd, serve them on nutmeg, pepper, claret, a little wine vinegar, butter, and salt; butter, pepper, sugar, and some sweet herbs finely minced, let them a little white-wine, and large mace, boil it up and garnish the dish beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil'd of eggs, salt, some boil'd currans, and butter; close it up and bake cache = ./cache/22790.txt txt = ./txt/22790.txt === reduce.pl bib === id = 29084 author = Eaton, Mary, active 1823-1849 title = The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families date = pages = extension = .txt mime = text/plain words = 341997 sentences = 16677 flesch = 82 summary = gently in a little water, with fine sugar and lemon peel, till they possible, and add a quantity of water; then boil half an hour more, and boiling cream; when half cold, add four ounces of sugar, the yolks of suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix add half a pint of water; let it boil and skim it well. water, and a tea-spoonful of flour rubbed down with a little cold milk. not too salt; use a good quantity of water, and let it boil all the time a pound of fine sugar in a pint of water, boil and skim it well; mix it of a pound of butter till it turns brown; add half a spoonful of flour, half full of water, put a little salt in it, boil and scum it clean. cache = ./cache/29084.txt txt = ./txt/29084.txt === reduce.pl bib === id = 29007 author = Harrison, Mary title = The Skilful Cook A Practical Manual of Modern Experience date = pages = extension = .txt mime = text/plain words = 64931 sentences = 8373 flesch = 94 summary = Pour in half a pint of water; and cover the dish with a piece of pig's Pour the boiling water over it, and place another pie-dish, inverted, at Stir and boil three minutes; add the sauce, pepper and salt, and Then stir in the cream; let it boil in the sauce; and add lemon juice, _Method._--Boil the jam, sugar, and water together for three minutes. Let the water be quite boiling; add to it a little salt. Make some water boiling hot in a stewpan; add to it a little lemon _Method._--Boil the rice in the milk, with the sugar, for half an hour, _Method._--Boil the sugar and water; add the lemon and skim well. When boiling, stir in the flour, mixed with a little cold milk. Put it in boiling water, milk, or stock, with a little salt and butter, _Method._--Boil the rice gently in the water for half an hour, then add cache = ./cache/29007.txt txt = ./txt/29007.txt === reduce.pl bib === id = 29232 author = Bury, Charlotte Campbell, Lady title = The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. date = pages = extension = .txt mime = text/plain words = 162405 sentences = 11540 flesch = 94 summary = Boil a large chicken or fowl in a pint of water till half done; add a till you have employed it all; add half a bottle of good white wine; let and let it boil up; add a quarter of a pound of butter mixed with flour; half an hour; then add about two quarts of water, and let it simmer till Set it over a slow fire, closely covered; let it boil till half is rice, one quart of water; let it boil slowly two hours; add a little cream; let it boil, stirring all the while; add a small bit of butter. onion, and some salt and pepper, add a pint of boiling hot white wine, of gravy, as much white wine; boil these with a little thyme till half Take two pounds of fine sugar and a pint of water; let it boil up and cache = ./cache/29232.txt txt = ./txt/29232.txt === reduce.pl bib === id = 10136 author = Beeton, Mrs. (Isabella Mary) title = The Book of Household Management date = pages = extension = .txt mime = text/plain words = 522143 sentences = 36618 flesch = 82 summary = _Mode_.--Throw the rice into boiling water, and let it remain 5 minutes; _Mode_.--Cut up the meat small, add the water, and let it simmer for _Time_.--After the water boils, a small brill, 10 minutes; a large _Mode_.--Boil the fish in salt and water; pick out all the meat and _Mode_.--Wash the celery, boil it in salt and water till tender, and cut _Mode_.--Boil the eggs for 12 minutes, then dip them into cold water, Have ready 3/4 pint of melted butter, made by recipe No. 380; put in the lemon; let it just simmer, but not boil, and pour it putting in a small piece of butter, 1/4 pint of boiling water, pepper of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small little flour, add the lemon-juice and water, give one boil, and pour it little butter and flour; let it boil up, add the remaining ingredients, cache = ./cache/10136.txt txt = ./txt/10136.txt === reduce.pl bib === id = 10072 author = Moxon, Elizabeth title = English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date = pages = extension = .txt mime = text/plain words = 64808 sentences = 3629 flesch = 92 summary = into a little deep dish and lay over them half a pound of butter; put cut in small pieces, half a pound of sugar, a little salt, a quarter of your dish, and have a little white wine, butter and sugar, for the hour will boil them: You must have a little white wine, butter and a little white wine, butter and sugar; lay a rim of paste round your spoonfuls of rose-water, half a pound of powder sugar, a little salt, a single in a fine cloth, boil them in a little salt and water, and let butter, with a little rose-water, and part of a half pound of sugar, of sugar, half a pound of currans well wash'd, and a little lemon-peel every gallon of water take two pounds and a half of fine sugar, boil it twenty one pounds of fine powder sugar, let it boil half an hour, and cache = ./cache/10072.txt txt = ./txt/10072.txt === reduce.pl bib === id = 7262 author = Bradley, Richard title = The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm date = pages = extension = .txt mime = text/plain words = 91997 sentences = 3883 flesch = 83 summary = the Pigeon with Butter, a little Water, some Pepper and Salt, and cover it little Salt, Pepper, and Nutmeg in half a Pint of Water, till the Onion and Pan. The Sauce to this Fish is Butter melted, a little White-wine, and and dry it; and as soon as you want to use it, boil Water and Salt, as dried Herbs, the best way is to pour boiling Water upon them, and in half a over-ripe, let them be wiped clean, and cut in pieces; boil these till the All-spice, Pepper and Salt, till the Beef is boil'd half enough; then cut Gravey, half a pint of White-wine, Pepper, Nutmeg, Salt, a bunch of sweet Purpose; or for want of such Liquor, boil a little Salt and Water together, Liquor stew them in a Sauce-Pan till they are a little tender; then pour cache = ./cache/7262.txt txt = ./txt/7262.txt === reduce.pl bib === id = 8102 author = Pegge, Samuel title = The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 date = pages = extension = .txt mime = text/plain words = 48185 sentences = 10966 flesch = 101 summary = flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye mynce Oynouns and cast þerto Safroun and salt and messe it forth hewe hem to gobettes and cast hem in a pot, do þerto clene broth, mynce Oynouns and seeþ hem in grece and in gode broth do þerto. broth oþer with water and set on the fire and seeþ it, cast þerto and grynde hem smale, make a layour of gode brede an powdour and salt and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, þerto safroun, salt, and powdour fort and dresse it forth hool. swyng hem togydre, and do þerto powdour gyngur safroun and salt, set whan þey buth boiled cast þerto peeres & parboile hem wel. Almaundes mylke & of brede & cast þerto spices, safroun and salt, Take crustes of Brede and grynde hem smale, do þerto powdour of cache = ./cache/8102.txt txt = ./txt/8102.txt === reduce.pl bib === id = 41352 author = Mollard, John title = The Art of Cookery Made Easy and Refined date = pages = extension = .txt mime = text/plain words = 50967 sentences = 3306 flesch = 90 summary = water; stew them gently till tender, then add a little dried mint, and into a stewpan, add a little fresh butter, lemon juice, pepper, and CUT in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, CUT lean veal and beef suet into small pieces, and add chopped parsley, BOIL six eggs, take the yolks, pound them, and add a little flour and with lemon juice, cayenne pepper and salt, add a little colour, clear it stewpan, add a little stock, and stew it gently till tender, taking care drain them dry, add a little stock, boil them till nearly done, and the boil till the peas are tender, add a little dry mint, and rub it through pound of fresh butter, pepper, salt, a little beaten spice, half a pint small; add a bit of fresh butter, a little salt and flour, a sufficient cache = ./cache/41352.txt txt = ./txt/41352.txt === reduce.pl bib === id = 43278 author = Spencer, Edward title = Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious date = pages = extension = .txt mime = text/plain words = 71863 sentences = 3983 flesch = 79 summary = "A free breakfast-table of Elizabeth's time," says an old authority, By far the pleasantest meal of the day at a large country-house is evils--eating too much good food, or drinking too much bad liquor; and the time at which (A.M.), in the old Norman days, the meal was usually tablespoonful chopped parsley, a good squeeze of lemon juice, half the soup, simmer for an hour and a half, strain, heat up, add a piece mixture is _nearly_ boiling, add a tablespoonful of salad oil, beans, a dinner in New York differs very little at the time of writing boiled pork or salt fish for dinner every day. orange-flower water, and half-a-pint of old brandy. water; add the juice of three lemons, one pint of old brandy, a half a wine-glassful of old brandy, the yolk of an egg, two One wine-glassful of old brandy, one ditto cold water, one cache = ./cache/43278.txt txt = ./txt/43278.txt === reduce.pl bib === id = 55314 author = Cobbett, Anne title = The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping date = pages = extension = .txt mime = text/plain words = 154413 sentences = 10305 flesch = 89 summary = pepper, salt, a little minced eschalot or onion; let this boil, then pour water, the same of melted butter, and let it boil till thickish, then add of boiling water, a table-spoonful of grits, a little salt, and an onion; Cut the fish in pieces, not very small, and boil them in a little water and sauce, a tea-spoonful of lump sugar, and a little salt; when it boils, pour add half a tea-cupful of boiling water, some pepper and salt, and let the till half cold, pour in the stock, add a little sugar, and boil it all up, Boil them hard, then cut the eggs in slices, pour a good white sauce over, little salt, till tender, and the gravy of roast or boiled meat poured over peel, into a stew-pan; cover with about 3 pints of water, and let it boil; cache = ./cache/55314.txt txt = ./txt/55314.txt Building ./etc/reader.txt 10136 29084 29232 10136 29084 55314 number of items: 13 sum of words: 1,816,433 average size in words: 139,725 average readability score: 88 nouns: water; butter; salt; sugar; dish; eggs; fire; pint; flour; pepper; lemon; pound; hour; sauce; meat; milk; time; wine; cream; bread; minutes; gravy; juice; slices; hours; pan; mace; vinegar; fish; liquor; paste; quantity; pieces; way; beef; table; yolks; day; veal; herbs; quarter; piece; part; peel; egg; onions; oven; half; parsley; taste verbs: is; be; put; are; take; boil; make; let; have; add; cut; serve; pour; being; made; lay; boiled; has; do; mix; keep; set; cover; bake; beat; done; been; strain; was; beaten; stir; used; stew; grated; stand; boiling; fry; taken; rub; fill; give; turn; were; wash; minced; dry; served; chopped; found; kept adjectives: little; small; good; cold; white; large; other; fine; hot; same; few; sweet; more; much; fresh; clean; thin; dry; whole; thick; best; great; warm; average; ready; many; strong; such; clear; sufficient; green; brown; spoonful; common; full; tender; young; necessary; red; possible; first; new; proper; long; old; above; hard; soft; slow; better adverbs: then; not; very; well; up; out; as; in; together; off; so; also; over; about; quite; more; only; too; gently; down; much; again; most; all; first; close; finely; enough; just; now; rather; carefully; on; often; nearly; however; thus; always; away; thoroughly; soon; sometimes; generally; once; never; almost; instead; fine; even; perfectly pronouns: it; them; they; you; your; their; its; his; i; we; he; her; she; our; him; my; themselves; us; itself; me; himself; herself; yt; one; ''em; fry; þe; myself; ourselves; thy; ingredients.--6; yourself; ours; au; yours; thee; tart; ingredients.--1/2; ib; hem; theirs; delf; ys; whey; mode_.--have; mine; ¼; yourselves; yf; y proper nouns: _; sugar; seasonable; c.; nutmeg; boil; sufficient; butter; jelly; sauce; water; mutton; cream; orange; beef; hem; salt; pudding; soup; wine; veal; white; pie; lemon; take; la; roast; parsley; ½; eggs; lamb; ms; currans; paste; à; ed; 6d; liquor; dish; french; england; ham; march; meat; cut; venison; turkey; juyce; slic''t; september keywords: water; sauce; pudding; butter; veal; soup; salt; little; french; boil; beef; wine; sugar; egg; dish; cream; pound; mutton; good; add; roast; pie; meat; july; hour; half; fish; time; stewed; romans; orange; mr.; milk; london; lemon; jelly; illustration; english; england; eggs; day; cut; cold; august; york; xx.vi; xx.ix; xx.iii; white; way one topic; one dimension: water file(s): ./cache/14377.txt titles(s): The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex three topics; one dimension: water; water; boil file(s): ./cache/43278.txt, ./cache/29084.txt, ./cache/22790.txt titles(s): Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious | The Cook and Housekeeper''s Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families | The accomplisht cook or, The art & mystery of cookery five topics; three dimensions: water butter ingredients; little boil water; water sugar _ingredients_; hem ms ed; old dinner half file(s): ./cache/10136.txt, ./cache/22790.txt, ./cache/29007.txt, ./cache/8102.txt, ./cache/43278.txt titles(s): The Book of Household Management | The accomplisht cook or, The art & mystery of cookery | The Skilful Cook A Practical Manual of Modern Experience | The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 | Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious Type: gutenberg title: subject-cookingEnglish-gutenberg date: 2021-06-03 time: 19:06 username: emorgan patron: Eric Morgan email: emorgan@nd.edu input: facet_subject:"Cooking, English" ==== make-pages.sh htm files ==== make-pages.sh complex files ==== make-pages.sh named enities ==== making bibliographics id: 10136 author: Beeton, Mrs. (Isabella Mary) title: The Book of Household Management date: words: 522143 sentences: 36618 pages: flesch: 82 cache: ./cache/10136.txt txt: ./txt/10136.txt summary: _Mode_.--Throw the rice into boiling water, and let it remain 5 minutes; _Mode_.--Cut up the meat small, add the water, and let it simmer for _Time_.--After the water boils, a small brill, 10 minutes; a large _Mode_.--Boil the fish in salt and water; pick out all the meat and _Mode_.--Wash the celery, boil it in salt and water till tender, and cut _Mode_.--Boil the eggs for 12 minutes, then dip them into cold water, Have ready 3/4 pint of melted butter, made by recipe No. 380; put in the lemon; let it just simmer, but not boil, and pour it putting in a small piece of butter, 1/4 pint of boiling water, pepper of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small little flour, add the lemon-juice and water, give one boil, and pour it little butter and flour; let it boil up, add the remaining ingredients, id: 7262 author: Bradley, Richard title: The Country Housewife and Lady''s Director in the Management of a House, and the Delights and Profits of a Farm date: words: 91997 sentences: 3883 pages: flesch: 83 cache: ./cache/7262.txt txt: ./txt/7262.txt summary: the Pigeon with Butter, a little Water, some Pepper and Salt, and cover it little Salt, Pepper, and Nutmeg in half a Pint of Water, till the Onion and Pan. The Sauce to this Fish is Butter melted, a little White-wine, and and dry it; and as soon as you want to use it, boil Water and Salt, as dried Herbs, the best way is to pour boiling Water upon them, and in half a over-ripe, let them be wiped clean, and cut in pieces; boil these till the All-spice, Pepper and Salt, till the Beef is boil''d half enough; then cut Gravey, half a pint of White-wine, Pepper, Nutmeg, Salt, a bunch of sweet Purpose; or for want of such Liquor, boil a little Salt and Water together, Liquor stew them in a Sauce-Pan till they are a little tender; then pour id: 29232 author: Bury, Charlotte Campbell, Lady title: The Lady''s Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. date: words: 162405 sentences: 11540 pages: flesch: 94 cache: ./cache/29232.txt txt: ./txt/29232.txt summary: Boil a large chicken or fowl in a pint of water till half done; add a till you have employed it all; add half a bottle of good white wine; let and let it boil up; add a quarter of a pound of butter mixed with flour; half an hour; then add about two quarts of water, and let it simmer till Set it over a slow fire, closely covered; let it boil till half is rice, one quart of water; let it boil slowly two hours; add a little cream; let it boil, stirring all the while; add a small bit of butter. onion, and some salt and pepper, add a pint of boiling hot white wine, of gravy, as much white wine; boil these with a little thyme till half Take two pounds of fine sugar and a pint of water; let it boil up and id: 55314 author: Cobbett, Anne title: The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping date: words: 154413 sentences: 10305 pages: flesch: 89 cache: ./cache/55314.txt txt: ./txt/55314.txt summary: pepper, salt, a little minced eschalot or onion; let this boil, then pour water, the same of melted butter, and let it boil till thickish, then add of boiling water, a table-spoonful of grits, a little salt, and an onion; Cut the fish in pieces, not very small, and boil them in a little water and sauce, a tea-spoonful of lump sugar, and a little salt; when it boils, pour add half a tea-cupful of boiling water, some pepper and salt, and let the till half cold, pour in the stock, add a little sugar, and boil it all up, Boil them hard, then cut the eggs in slices, pour a good white sauce over, little salt, till tender, and the gravy of roast or boiled meat poured over peel, into a stew-pan; cover with about 3 pints of water, and let it boil; id: 29084 author: Eaton, Mary, active 1823-1849 title: The Cook and Housekeeper''s Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families date: words: 341997 sentences: 16677 pages: flesch: 82 cache: ./cache/29084.txt txt: ./txt/29084.txt summary: gently in a little water, with fine sugar and lemon peel, till they possible, and add a quantity of water; then boil half an hour more, and boiling cream; when half cold, add four ounces of sugar, the yolks of suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix add half a pint of water; let it boil and skim it well. water, and a tea-spoonful of flour rubbed down with a little cold milk. not too salt; use a good quantity of water, and let it boil all the time a pound of fine sugar in a pint of water, boil and skim it well; mix it of a pound of butter till it turns brown; add half a spoonful of flour, half full of water, put a little salt in it, boil and scum it clean. id: 29007 author: Harrison, Mary title: The Skilful Cook A Practical Manual of Modern Experience date: words: 64931 sentences: 8373 pages: flesch: 94 cache: ./cache/29007.txt txt: ./txt/29007.txt summary: Pour in half a pint of water; and cover the dish with a piece of pig''s Pour the boiling water over it, and place another pie-dish, inverted, at Stir and boil three minutes; add the sauce, pepper and salt, and Then stir in the cream; let it boil in the sauce; and add lemon juice, _Method._--Boil the jam, sugar, and water together for three minutes. Let the water be quite boiling; add to it a little salt. Make some water boiling hot in a stewpan; add to it a little lemon _Method._--Boil the rice in the milk, with the sugar, for half an hour, _Method._--Boil the sugar and water; add the lemon and skim well. When boiling, stir in the flour, mixed with a little cold milk. Put it in boiling water, milk, or stock, with a little salt and butter, _Method._--Boil the rice gently in the water for half an hour, then add id: 29519 author: Hooper, Mary title: Nelson''s Home Comforts Thirteenth Edition date: words: 31545 sentences: 1632 pages: flesch: 81 cache: ./cache/29519.txt txt: ./txt/29519.txt summary: Boil a pint of milk with two ounces of sugar, pour it on two eggs, Soak one ounce of Nelson''s Opaque Gelatine in half-a-pint of cold water ounce of Nelson''s Gelatine in half-a-pint of cold water for two or three of a pound of loaf sugar; pour on half-a-pint of boiling water and Soak one ounce of Nelson''s Patent Gelatine in half-a-pint of cold water Soak an ounce of Nelson''s Gelatine in half-a-pint of water for an hour To an ounce of Nelson''s Gelatine add one pint of cold water, let it To an ounce and a half of Nelson''s Patent Gelatine add a pint of cold Soak an ounce of Nelson''s Gelatine in half-a-pint of milk, dissolve it To an ounce of Nelson''s Gelatine add half-a-pint of new milk, let it half-an-ounce of Nelson''s Gelatine in a gill of cold water, dissolve it Boil a pound of fine loaf sugar in a pint-and-a-half of water. id: 22790 author: May, Robert title: The accomplisht cook or, The art & mystery of cookery date: words: 144777 sentences: 7554 pages: flesch: 87 cache: ./cache/22790.txt txt: ./txt/22790.txt summary: good sweet butter, a little white wine and strong broth. strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of herbs minced small, cloves, mace, sugar, white-wine, butter, slic''t verjuyce, eggs, butter, bread, wine, and being finely stewed, serve onions, a little salt, vinegar, butter, some white-wine, pepper, and Boil them in good mutton broth, white mace, a faggot of sweet herbs, pepper, salt, and a little white-wine; being boil''d, serve them on nutmeg, pepper, claret, a little wine vinegar, butter, and salt; butter, pepper, sugar, and some sweet herbs finely minced, let them a little white-wine, and large mace, boil it up and garnish the dish beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil''d of eggs, salt, some boil''d currans, and butter; close it up and bake id: 41352 author: Mollard, John title: The Art of Cookery Made Easy and Refined date: words: 50967 sentences: 3306 pages: flesch: 90 cache: ./cache/41352.txt txt: ./txt/41352.txt summary: water; stew them gently till tender, then add a little dried mint, and into a stewpan, add a little fresh butter, lemon juice, pepper, and CUT in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, CUT lean veal and beef suet into small pieces, and add chopped parsley, BOIL six eggs, take the yolks, pound them, and add a little flour and with lemon juice, cayenne pepper and salt, add a little colour, clear it stewpan, add a little stock, and stew it gently till tender, taking care drain them dry, add a little stock, boil them till nearly done, and the boil till the peas are tender, add a little dry mint, and rub it through pound of fresh butter, pepper, salt, a little beaten spice, half a pint small; add a bit of fresh butter, a little salt and flour, a sufficient id: 10072 author: Moxon, Elizabeth title: English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date: words: 64808 sentences: 3629 pages: flesch: 92 cache: ./cache/10072.txt txt: ./txt/10072.txt summary: into a little deep dish and lay over them half a pound of butter; put cut in small pieces, half a pound of sugar, a little salt, a quarter of your dish, and have a little white wine, butter and sugar, for the hour will boil them: You must have a little white wine, butter and a little white wine, butter and sugar; lay a rim of paste round your spoonfuls of rose-water, half a pound of powder sugar, a little salt, a single in a fine cloth, boil them in a little salt and water, and let butter, with a little rose-water, and part of a half pound of sugar, of sugar, half a pound of currans well wash''d, and a little lemon-peel every gallon of water take two pounds and a half of fine sugar, boil it twenty one pounds of fine powder sugar, let it boil half an hour, and id: 8102 author: Pegge, Samuel title: The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 date: words: 48185 sentences: 10966 pages: flesch: 101 cache: ./cache/8102.txt txt: ./txt/8102.txt summary: flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye mynce Oynouns and cast þerto Safroun and salt and messe it forth hewe hem to gobettes and cast hem in a pot, do þerto clene broth, mynce Oynouns and seeþ hem in grece and in gode broth do þerto. broth oþer with water and set on the fire and seeþ it, cast þerto and grynde hem smale, make a layour of gode brede an powdour and salt and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, þerto safroun, salt, and powdour fort and dresse it forth hool. swyng hem togydre, and do þerto powdour gyngur safroun and salt, set whan þey buth boiled cast þerto peeres & parboile hem wel. Almaundes mylke & of brede & cast þerto spices, safroun and salt, Take crustes of Brede and grynde hem smale, do þerto powdour of id: 43278 author: Spencer, Edward title: Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious date: words: 71863 sentences: 3983 pages: flesch: 79 cache: ./cache/43278.txt txt: ./txt/43278.txt summary: "A free breakfast-table of Elizabeth''s time," says an old authority, By far the pleasantest meal of the day at a large country-house is evils--eating too much good food, or drinking too much bad liquor; and the time at which (A.M.), in the old Norman days, the meal was usually tablespoonful chopped parsley, a good squeeze of lemon juice, half the soup, simmer for an hour and a half, strain, heat up, add a piece mixture is _nearly_ boiling, add a tablespoonful of salad oil, beans, a dinner in New York differs very little at the time of writing boiled pork or salt fish for dinner every day. orange-flower water, and half-a-pint of old brandy. water; add the juice of three lemons, one pint of old brandy, a half a wine-glassful of old brandy, the yolk of an egg, two One wine-glassful of old brandy, one ditto cold water, one id: 14377 author: Woolley, Hannah title: The Queen-like Closet or Rich Cabinet Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex date: words: 66402 sentences: 5175 pages: flesch: 96 cache: ./cache/14377.txt txt: ./txt/14377.txt summary: pounds of fine Sugar, and let it boil till it begins to be thick, then green, then take their weight in fine Sugar and a little water, boil it water, add a quarter of a Pound of fresh Sugar, boil it till it will Rosewater and fine Sugar, and a little whole Spice, and boil them fine Sugar boiled to a Candy height with a little water, then put in Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs ==== make-pages.sh questions ==== make-pages.sh search ==== make-pages.sh topic modeling corpus Zipping study carrel