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

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83
A Common Cake
Take half a quarter of Flour a quarter of a lb of Butter melted in a pint of new Milk, two spoonfuls of Yeast make it into a thin batter with your Flour set it before the fire to rise for half an hour take 3 Eggs with a little more warm Milk Half a lb of moist sugar one ounce of Carraway seeds a little Allspice put it all to your Dough & beat it with your hand for a quarter of an Hour adding as much Flour as will make it a light Dough let it stand one hour more then make it up in your Cake pan & let it stand warm to prove a quarter of an hour before you put it in the Oven.
Hotel [Potel?]
Take a [servg?] of Mutton a lb of veal & a lb of Beef put to it a gallon of Water two or three large onions two Turneps two heads of Cellery two Carrots. skim it when it boils & let it stew gently for three hours then take out your meat & rub your Herbs through a fine hair sieve with the back of a wooden spoon Take 3 or 4 lb of Mutton Chops of the loin cut thin & fried brown on both sides well seasoned with pepper & salt. put them in your soup with 8 or 10 small onions, a carrot & Turnep scooped out with a Turnep scoop 2 heads of Cellery 2 of Endive & 2 of either goss or Cabbage Lettuce add to the soup a bundle of Herbs let it stew altogether for two hours then take out the Herbs, skim off the fat & add a little more salt if required & serve it up to Table.

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83 A Common Cake Take half a quarter of Flour a quarter of a lb of Butter melted in a pint of new Milk, two spoonfuls of Yeast make it into a thin batter with your Flour set it before the fire to rise for half an hour take 3 Eggs with a little more warm Milk Half a lb of moist sugar one ounce of Carraway seeds a little Allspice put it all to your Dough & beat it with your hand for a quarter of an Hour adding as much Flour as will make it a light Dough let it stand one hour more then make it up in your Cake pan & let it stand warm to prove a quarter of an hour before you put it in the Oven. Hotel [Potel?] Take a [servg?] of Mutton a lb of veal & a lb of Beef put to it a gallon of Water two or three large onions two Turneps two heads of Cellery two Carrots. skim it when it boils & let it stew gently for three hours then take out your meat & rub your Herbs through a fine hair sieve with the back of a wooden spoon Take 3 or 4 lb of Mutton Chops of the loin cut thin & fried brown on both sides well seasoned with pepper & salt. put them in your soup with 8 or 10 small onions, a carrot & Turnep scooped out with a Turnep scoop 2 heads of Cellery 2 of Endive & 2 of either goss or Cabbage Lettuce add to the soup a bundle of Herbs let it stew altogether for two hours then take out the Herbs, skim off the fat & add a little more salt if required & serve it up to Table.