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

Transcribe
Translate

Page 37

Fine Sugar, and set it on the fire very high, Stirring it Softly Till it be scalling hott, then put in the Cream hot from the fire And Stirring it once a bout, cover it very close with a dish And lay on a thick Cloth for a Quarter of an hour, Serve it. 
Sack Possett Without Milk or Cream.
Take a Quart of Ale, and a Pint of Sack a Pound of Loaf Sugar Beat it and put it altogether, and let it stand over the fire Till it be salling hott, in the mean time beat 20 Eggs, Yolks, and whites together, beat them half an hour, then put them Into the other Ingredients, keep them stirring till they come To the thickness of a Sack Possett, Serve it. 
Whipt Sillibub.
Thake what Quantity of Cream you think fitt put into a Milk pan, and put in the whites of 20 Eggs into a Quart With 3 or 4 Spoonfulls of Sack, Sweeten it to your tast with Good fine Sugar, then take a Chocolate mill, and Mill it up To a very high froth, then have ready your Glasses, and put Into every Glass Severall Sorts of wine, Sweeten it to your tast with Good Fine Sugar, then take a Chocolate Mill, and Mill it up To a very high [froth?], then have ready your Glasses, and putInto every Glass Severall Sorts of wine, Sweeten it to your Tast, then fill them up with your froth, and let it be an Inch Above your Glasses, put it on lightly that your wine may look fine and cleane in the bottom of your Glasses, serve it. 
Snow Sillibub.
Take a Quart of Cream and half a pint of White Wine Squeeze In a Lemmon and put in a Musk plumb or two beaten small Sweten it with white Sugar, then take a Whisk and Whisk it Up till it be full of froth, then With a Spoon take it lightly Of, then Whisk it up again as long as any froth will rise, Then lay it on very lightly that it may be an Inch above Your Glasses, and if in a Basson the same. 
Goosberry's Fool
Scall gren Goosberries and rub them through a seive, and to A pint of Cream beat the Yolks of 2 Eggs well, and stirr it in Sweeten your pulph before you put in your Eggs or else it Will Crudle, let it be fine Sugar and if you would have it Green, put in a little juice of Spinnage, serve it in a Bason set by to be both cold, stirr them, well together, serve it.

Saving...

Fine Sugar, and set it on the fire very high, Stirring it Softly Till it be scalling hott, then put in the Cream hot from the fire And Stirring it once a bout, cover it very close with a dish And lay on a thick Cloth for a Quarter of an hour, Serve it. Sack Possett Without Milk or Cream. Take a Quart of Ale, and a Pint of Sack a Pound of Loaf Sugar Beat it and put it altogether, and let it stand over the fire Till it be salling hott, in the mean time beat 20 Eggs, Yolks, and whites together, beat them half an hour, then put them Into the other Ingredients, keep them stirring till they come To the thickness of a Sack Possett, Serve it. Whipt Sillibub. Thake what Quantity of Cream you think fitt put into a Milk pan, and put in the whites of 20 Eggs into a Quart With 3 or 4 Spoonfulls of Sack, Sweeten it to your tast with Good fine Sugar, then take a Chocolate mill, and Mill it up To a very high froth, then have ready your Glasses, and put Into every Glass Severall Sorts of wine, Sweeten it to your tast with Good Fine Sugar, then take a Chocolate Mill, and Mill it up To a very high [froth?], then have ready your Glasses, and putInto every Glass Severall Sorts of wine, Sweeten it to your Tast, then fill them up with your froth, and let it be an Inch Above your Glasses, put it on lightly that your wine may look fine and cleane in the bottom of your Glasses, serve it. Snow Sillibub. Take a Quart of Cream and half a pint of White Wine Squeeze In a Lemmon and put in a Musk plumb or two beaten small Sweten it with white Sugar, then take a Whisk and Whisk it Up till it be full of froth, then With a Spoon take it lightly Of, then Whisk it up again as long as any froth will rise, Then lay it on very lightly that it may be an Inch above Your Glasses, and if in a Basson the same. Goosberry's Fool Scall gren Goosberries and rub them through a seive, and to A pint of Cream beat the Yolks of 2 Eggs well, and stirr it in Sweeten your pulph before you put in your Eggs or else it Will Crudle, let it be fine Sugar and if you would have it Green, put in a little juice of Spinnage, serve it in a Bason set by to be both cold, stirr them, well together, serve it.