DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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gelly bagg, set it by till next day, then put it in your preserving pan wtih the whites of 10 eggs well beaten with half a pint of sack or sherry the Peel of a Lemmon, a sprigg of Rosemary, then let it boile up in as much double refin'd sugar as will sweeten it to your taste, then run it through your gelly bagg 8 or 10 times as you see needfull, till it's very fine and of a bright amber colour, then wash your glasses, that your gelly may look the clearer, and let it to cool, and don't make it too stiff of Gelly, but that it may shake in your glasses, this is a very fine Gelly, but it won't keep above 2 days in the summer and about a week in the winter, but I like it best next day. 
Gelly of Calves Feet
Take 8 Calves feet, Boile them in a little more water than will cover them, boyle it till is a very strong gelly, then [pour?] it from the foot into a pan, when its cold take of the bottom and top of the gelly and put it into a pipkin, and put to it a quart of white wine and 2 pounds of double refin'd sugar or make it as sweet and you please, if you will have your gelly pure whit, when it's boiled put it into a little milk or [illegible] in some almonds, then boile it again till its a stiff gelly, cut it out and lay it between your almonds [illegible]. 
To make Chocolate. 
Take Cocoe Nutts or Marton Negors, but Cocoes is soft than parch then in an old frying pan (which you must keep on purpose) till the husks will come of, pick them clean then weigh them and put them half their weight in tenpony Sugar. or if you will have more of the nutts, then one part sugar, but you must put in some sugar or else your Nutts will grind hash and to a pound put in 3 [illegible] and for want of them, an ounce of cinamon to a pounds, but its not near so good as [illegible] for they will give it a fine perfume, and the cinamon leaves a setting in the bottom, then heate your stone warm and grind them together, till it's very fine, and when it's a soft past, cut it out into pound cakes or pat it into tin plates as you please and if you have never a stone, coat them in an iron Mortor,  heat your morter as you did the stone, but it can't be beat to fine as it is ground, and it is harder labour than stoning currants. 
Goosberry Cream.
Take what quantity of green goosberries you please [scald?] them, and drain them through a seive then rub them through

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29 gelly bagg, set it by till next day, then put it in your preserving pan wtih the whites of 10 eggs well beaten with half a pint of sack or sherry the Peel of a Lemmon, a sprigg of Rosemary, then let it boile up in as much double refin'd sugar as will sweeten it to your taste, then run it through your gelly bagg 8 or 10 times as you see needfull, till it's very fine and of a bright amber colour, then wash your glasses, that your gelly may look the clearer, and let it to cool, and don't make it too stiff of Gelly, but that it may shake in your glasses, this is a very fine Gelly, but it won't keep above 2 days in the summer and about a week in the winter, but I like it best next day. Gelly of Calves Feet Take 8 Calves feet, Boile them in a little more water than will cover them, boyle it till is a very strong gelly, then [pour?] it from the foot into a pan, when its cold take of the bottom and top of the gelly and put it into a pipkin, and put to it a quart of white wine and 2 pounds of double refin'd sugar or make it as sweet and you please, if you will have your gelly pure whit, when it's boiled put it into a little milk or [illegible] in some almonds, then boile it again till its a stiff gelly, cut it out and lay it between your almonds [illegible]. To make Chocolate. Take Cocoe Nutts or Marton Negors, but Cocoes is soft than parch then in an old frying pan (which you must keep on purpose) till the husks will come of, pick them clean then weigh them and put them half their weight in tenpony Sugar. or if you will have more of the nutts, then one part sugar, but you must put in some sugar or else your Nutts will grind hash and to a pound put in 3 [illegible] and for want of them, an ounce of cinamon to a pounds, but its not near so good as [illegible] for they will give it a fine perfume, and the cinamon leaves a setting in the bottom, then heate your stone warm and grind them together, till it's very fine, and when it's a soft past, cut it out into pound cakes or pat it into tin plates as you please and if you have never a stone, coat them in an iron Mortor, heat your morter as you did the stone, but it can't be beat to fine as it is ground, and it is harder labour than stoning currants. Goosberry Cream. Take what quantity of green goosberries you please [scald?] them, and drain them through a seive then rub them through