DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 9

Stone Cream (15)
Put into the dish you intend to send to the table 3 spoonfulls of Lemon or orange juice with a little of the peel grated. Some apricots, or any other sweetmeat you please chop it small then take a pint of rich cream & with a very small quantity of isinglass, and some Sugar, boil it till the isinglass is quite melted, then strain it with a jug that has a spout to it, and when the cream is about new milk warm pour it over your sweetmeat round and round your dish, till all is put in. This must be made some hours before you want it.
Cup Custards (16)
Boil a pint of milk with Lemon peel and lemon in it mix a pint of cream and the yolks of 5 eggs well beaten & when the milk [illegible] of the seasoning, sweeten it  enough for the whole; pour it into the cream stirring it well, then give the custard a simmer till of an proper thickness. Don't let it boil Stir it the whole time one way; season as above. If to be extremely rich put no milk but a pint of cream to the eggs.

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Stone Cream (15) Put into the dish you intend to send to the table 3 spoonfulls of Lemon or orange juice with a little of the peel grated. Some apricots, or any other sweetmeat you please chop it small then take a pint of rich cream & with a very small quantity of isinglass, and some Sugar, boil it till the isinglass is quite melted, then strain it with a jug that has a spout to it, and when the cream is about new milk warm pour it over your sweetmeat round and round your dish, till all is put in. This must be made some hours before you want it. Cup Custards (16) Boil a pint of milk with Lemon peel and lemon in it mix a pint of cream and the yolks of 5 eggs well beaten & when the milk [illegible] of the seasoning, sweeten it enough for the whole; pour it into the cream stirring it well, then give the custard a simmer till of an proper thickness. Don't let it boil Stir it the whole time one way; season as above. If to be extremely rich put no milk but a pint of cream to the eggs.