DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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Page 9

blanched. cut in thin slices, mix all these together. then add the Eggs  work up all together with the Hand it will only just hang together, pull it into little pieces with your Fingers and lay them on Tins They should look rough and broken Bake them in rather a slow oven, and let them remain some time to dry
Bun's
One pound of Flour, a Quarter of a pound of Butter rub'd well into the Flour, a quarter of a pound of sugar, a quarter of a pound of Currants, two Eggs, and a large spoonful of new yeast, grate in half a Nutmeg, then mix'd them together with as much new Milk as will make them a proper stiffness to drop on Tins, let them be made some Hours before they are dropt on the Tins
Pork Jelly
Take a Leg of pork just as it is cut up, beat it and the Bone, put it into Gallons of soft Water with half an Ounce of mace, the same quantity of Nutmeg. Let it boil over a gentle Fire 'till two thirds is consum'd, strain it through

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blanched. cut in thin slices, mix all these together. then add the Eggs work up all together with the Hand it will only just hang together, pull it into little pieces with your Fingers and lay them on Tins They should look rough and broken Bake them in rather a slow oven, and let them remain some time to dry Bun's One pound of Flour, a Quarter of a pound of Butter rub'd well into the Flour, a quarter of a pound of sugar, a quarter of a pound of Currants, two Eggs, and a large spoonful of new yeast, grate in half a Nutmeg, then mix'd them together with as much new Milk as will make them a proper stiffness to drop on Tins, let them be made some Hours before they are dropt on the Tins Pork Jelly Take a Leg of pork just as it is cut up, beat it and the Bone, put it into Gallons of soft Water with half an Ounce of mace, the same quantity of Nutmeg. Let it boil over a gentle Fire 'till two thirds is consum'd, strain it through