DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1770-1790

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Recipe 32-34

32. Apricock Wine
To one Gallon of Water 3 pound of Sugar, set it over the Fire, when tis boyld & [sour'd?] put in 5 Doz: of Apricocks pared & ston'd, let em boyl till they are Tender, but not mash'd, then take 'em out & put in one handfull of Clary Flowers, let'em have a warm or two & when the liquor is cold, bottle it 
33. Chocolate Cream 
Boyl your Cream & put as much Chocolate as will make it of a dark hue, sweeten it, boyl it till all is Melted, with it & take of Froth & put it into your Glafses
34. Curran Jelly
Bruise your currans with a spoon, strain the juice thro' a hair sieve, to a pint of juice 3 quarters of a pound of sugar, let the juice be ready to boyl, take off ye scum as it rises, make your sugar very hot in another Pan & when they are both very hot, stir'em together till tis jelly'd & run it through a jelly bag

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32. Apricock Wine To one Gallon of Water 3 pound of Sugar, set it over the Fire, when tis boyld & [sour'd?] put in 5 Doz: of Apricocks pared & ston'd, let em boyl till they are Tender, but not mash'd, then take 'em out & put in one handfull of Clary Flowers, let'em have a warm or two & when the liquor is cold, bottle it 33. Chocolate Cream Boyl your Cream & put as much Chocolate as will make it of a dark hue, sweeten it, boyl it till all is Melted, with it & take of Froth & put it into your Glafses 34. Curran Jelly Bruise your currans with a spoon, strain the juice thro' a hair sieve, to a pint of juice 3 quarters of a pound of sugar, let the juice be ready to boyl, take off ye scum as it rises, make your sugar very hot in another Pan & when they are both very hot, stir'em together till tis jelly'd & run it through a jelly bag