DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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Page 23a

23
Kernels, & throw into it as it boyls, then open your apricots and put them in. Mrs Roberts
To stew Eels. -- in
Take three large eels, skin & cutt them in pieces as long as your finger, put them in an Earthen Pot, season them with whole pepper salt, maize, & a whole onion, a clove of Garlick, a bunch of sweet herbs, & a pound of butter with four anchoves. cutt small, lay a row of Eels, then some seasoning, into a Jug (or some such thing) & then Eels & seasoning 'till all is in. Pour on it half a pint of Port cover up the Jug & put it into a kettle of water, & let the Eels stew (in the pot) 'till tender. Skim off the fat, & beat the yolks of four eggs, & putt to the Eels, shake it well together, & dish it up with sippets & lemon. Mrs Roberts.
A Carrot Pudding.
Take a quart of cream, & a two-penny loaf grated, six Eggs leave out three whites, three large carrots grated, half a pound of butter, broke in small bits, season it with Nutmeg, sugar, & a little Aqua Mirabillis, bake it in a Dish with crust round it. Mrs Phillot.

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23 Kernels, & throw into it as it boyls, then open your apricots and put them in. Mrs Roberts To stew Eels. -- in Take three large eels, skin & cutt them in pieces as long as your finger, put them in an Earthen Pot, season them with whole pepper salt, maize, & a whole onion, a clove of Garlick, a bunch of sweet herbs, & a pound of butter with four anchoves. cutt small, lay a row of Eels, then some seasoning, into a Jug (or some such thing) & then Eels & seasoning 'till all is in. Pour on it half a pint of Port cover up the Jug & put it into a kettle of water, & let the Eels stew (in the pot) 'till tender. Skim off the fat, & beat the yolks of four eggs, & putt to the Eels, shake it well together, & dish it up with sippets & lemon. Mrs Roberts. A Carrot Pudding. Take a quart of cream, & a two-penny loaf grated, six Eggs leave out three whites, three large carrots grated, half a pound of butter, broke in small bits, season it with Nutmeg, sugar, & a little Aqua Mirabillis, bake it in a Dish with crust round it. Mrs Phillot.