DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 122

To make Orjat.
Take a pd of sweet Almonds & an ounce of bitter 4 ounces of Mellon Seeds, 2 ounces of Cucumber cleanse your seeds & blanch the Almonds, beat them together in a Mortar, put in now & them some Orange Flower Water to keep them from oyling, when they are beaten fine, put thereto six quarts of spring Water & half a pint of new Milk, let it steep two or three hours, with a piece of Lemmon peele in it, then strain it thro' a Lawn Sieve, & set it in the Cool.
To make Lemonade.
To four large Lemmons take one quart of spring Water, squeese the Lemmons into the Water & sweeten it to your taste, steep therein a piece of Lemmon peel, it gives it a pretty flavour.
To make a Compote of Apples.
Take one pound of do: refin'd Sugar, with a pint of Water, boil and scim it, put into it about 16 or 18 of the largest & clearest Pippins pared & cut in halves, if small let them be whole only scoup out the Core,

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To make Orjat. Take a pd of sweet Almonds & an ounce of bitter 4 ounces of Mellon Seeds, 2 ounces of Cucumber cleanse your seeds & blanch the Almonds, beat them together in a Mortar, put in now & them some Orange Flower Water to keep them from oyling, when they are beaten fine, put thereto six quarts of spring Water & half a pint of new Milk, let it steep two or three hours, with a piece of Lemmon peele in it, then strain it thro' a Lawn Sieve, & set it in the Cool. To make Lemonade. To four large Lemmons take one quart of spring Water, squeese the Lemmons into the Water & sweeten it to your taste, steep therein a piece of Lemmon peel, it gives it a pretty flavour. To make a Compote of Apples. Take one pound of do: refin'd Sugar, with a pint of Water, boil and scim it, put into it about 16 or 18 of the largest & clearest Pippins pared & cut in halves, if small let them be whole only scoup out the Core,