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

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Strawberry or Currant Acid  Put 12 lbs of fruit into a pan & pour over them 2 qrts of spring water previously acidulated with 5 oz of dartaric acid let them let them remain 24 hours & then strain them taking care not to bruise the fruit to each pint of Clear Liquor add 1 lb 1/2 of lump sugar finely powdered stir in frequently when quite dissolved bottle the syrup the whole process must be Cold - the Isinglass must be melted & poured into the Liquor when it is wanted for jelly 1 good oz of Isinglass to a qrt mould of jelly.
A Muffin Pudding - Miss Monklaw  Take a mould butter it well & stick it all over the inside with dried Cherries or any fruit that is stond have ready 2 pippins & 2 oz of Ratipricakes a light Custard made but do not add the eggs till the other ingredients are boild then put into the mould first a slice of the crumb of muffin then Cherries then a layer of Ratifies & so on till the mould is filled. pour the custard over which will fill the mould tie a Cloth over it & set the mould upright in a saucepan of Water being careful that it does not rise above the top: boil it 20 minutes & serve it with wine sauce
Plumb Pudding  Mrs. McCarthy   1/2 lb of bread Crumbs 1/2 lb of suet shred very fine 3/4 lb of Raisins 4 eggs & a little salt lemon peel nutmeg & sugar & 1/2 teacupfull of Brandy boil it 4 hours in a mould

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Strawberry or Currant Acid Put 12 lbs of fruit into a pan & pour over them 2 qrts of spring water previously acidulated with 5 oz of dartaric acid let them let them remain 24 hours & then strain them taking care not to bruise the fruit to each pint of Clear Liquor add 1 lb 1/2 of lump sugar finely powdered stir in frequently when quite dissolved bottle the syrup the whole process must be Cold - the Isinglass must be melted & poured into the Liquor when it is wanted for jelly 1 good oz of Isinglass to a qrt mould of jelly. A Muffin Pudding - Miss Monklaw Take a mould butter it well & stick it all over the inside with dried Cherries or any fruit that is stond have ready 2 pippins & 2 oz of Ratipricakes a light Custard made but do not add the eggs till the other ingredients are boild then put into the mould first a slice of the crumb of muffin then Cherries then a layer of Ratifies & so on till the mould is filled. pour the custard over which will fill the mould tie a Cloth over it & set the mould upright in a saucepan of Water being careful that it does not rise above the top: boil it 20 minutes & serve it with wine sauce Plumb Pudding Mrs. McCarthy 1/2 lb of bread Crumbs 1/2 lb of suet shred very fine 3/4 lb of Raisins 4 eggs & a little salt lemon peel nutmeg & sugar & 1/2 teacupfull of Brandy boil it 4 hours in a mould