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

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Page 114

Rhenish Cream  Mrs. R  Take 2 oz of Isinglass boiled in 1/2 a pint of water take the yolks of 5 eggs the rind & juice 2 lemon a pint of white wine sugar to your taste the eggs sugar & lemon to be beat well together then add the wine to it let it nearly boil then add the Isinglass & strain it through a sieve or Clean Cloth into your shape or glasses
Orange port  China oranges the juice and pulp passed through a sieve & mixed with new milk a little of the peel grated in sugar to your taste before you put it into your glasses
Horseradish Sauce  Grate your horseradish very fine then mix it with a little mustard & equal parts of Cream - Vinegar  Mrs Newbery
Almond Pastry Make a nice puff paste about 1/2 an inch thick cut it in long squares a neat size & shape put them on paper when you put them in your oven take care they do not burn (or on baking tins) when done have ready 1/4 lb of blanched sweet almonds chopped but not fine mixed with the whites of 2 eggs well beat up with a little loaf sugar till it is a stiff paste then spread it quite thick on your paste put them in the oven again directly & bake them till they look a very nice light brown some put the almond mixture on the paste before it is baked at all

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Rhenish Cream Mrs. R Take 2 oz of Isinglass boiled in 1/2 a pint of water take the yolks of 5 eggs the rind & juice 2 lemon a pint of white wine sugar to your taste the eggs sugar & lemon to be beat well together then add the wine to it let it nearly boil then add the Isinglass & strain it through a sieve or Clean Cloth into your shape or glasses Orange port China oranges the juice and pulp passed through a sieve & mixed with new milk a little of the peel grated in sugar to your taste before you put it into your glasses Horseradish Sauce Grate your horseradish very fine then mix it with a little mustard & equal parts of Cream - Vinegar Mrs Newbery Almond Pastry Make a nice puff paste about 1/2 an inch thick cut it in long squares a neat size & shape put them on paper when you put them in your oven take care they do not burn (or on baking tins) when done have ready 1/4 lb of blanched sweet almonds chopped but not fine mixed with the whites of 2 eggs well beat up with a little loaf sugar till it is a stiff paste then spread it quite thick on your paste put them in the oven again directly & bake them till they look a very nice light brown some put the almond mixture on the paste before it is baked at all