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

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Page 38

Almond Fool.
Take a Quart of Cream, boile it with a blade a Mace and a Nut=megg Grated, Sweeten it, then take a Quarter Of a pound of blanched Almonds and beat very fine With 2 or 3 spoonfulls of Orange flower Water,  put it Into the cream with Yolks of Eggs beaten fine very well And put to the Cream, Serve it. 
Almond Caudle.
Take the best jordan Almonds, put them into cold Water Blanch and beat them with a little Ale, then Strain Them out into as much ale as you intend to use in the Caudle, and boile it with a blad of large Mace, when Its boiled, Sweeten it with Good fine Sugar, Serve it. 
To Make Flomery.
Take Oate Meale beaten and Steept in Spring water 2 days or longer, if you desire to have it sooner then strain and boile it till it be thick, let it cool, cut it In Slices, and eat it with french wine, White wine Clarret, [Storag?] beer, ale, Cream, Milk, or the Juice of an Orange, Sweeten it with fine Sugar to your tast, I serve it for a side Dish.
Almond Leach. 
Take 2 Ounces of the the best Ising Glass slice it thin, and Infuse it over Embers till be dissolved, then let it be Cold, then take a Quart of Cream, or thick Milk, and a Quarter of a Pound of Almonds, beat them very fine with 2 or 3 Spoonfull of Orange flower water to keep Them from Oyling, then strain them into the Milk As long as you can Strain any juice out, then cut the Ising Glass into the Milk and Almonds and boile it till it will cut, Sweeten it will fine Sugar, you may put in a little Orange flower Water in the Infusing [&c?], a Little Whisk if you like it, when it is cold enough, put It into a Dish, and cut it into Small pieces, and lay It between your Calves feet jelly you may power it Into Scollop Shells, or cut it out into dies as you pleas, Serve it. 
A Teracity.
Take Maple Biscates or a White Loaf cut of the Crust And cut it into thin slices, and lay it in a pretty deep Bason

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Almond Fool. Take a Quart of Cream, boile it with a blade a Mace and a Nut=megg Grated, Sweeten it, then take a Quarter Of a pound of blanched Almonds and beat very fine With 2 or 3 spoonfulls of Orange flower Water, put it Into the cream with Yolks of Eggs beaten fine very well And put to the Cream, Serve it. Almond Caudle. Take the best jordan Almonds, put them into cold Water Blanch and beat them with a little Ale, then Strain Them out into as much ale as you intend to use in the Caudle, and boile it with a blad of large Mace, when Its boiled, Sweeten it with Good fine Sugar, Serve it. To Make Flomery. Take Oate Meale beaten and Steept in Spring water 2 days or longer, if you desire to have it sooner then strain and boile it till it be thick, let it cool, cut it In Slices, and eat it with french wine, White wine Clarret, [Storag?] beer, ale, Cream, Milk, or the Juice of an Orange, Sweeten it with fine Sugar to your tast, I serve it for a side Dish. Almond Leach. Take 2 Ounces of the the best Ising Glass slice it thin, and Infuse it over Embers till be dissolved, then let it be Cold, then take a Quart of Cream, or thick Milk, and a Quarter of a Pound of Almonds, beat them very fine with 2 or 3 Spoonfull of Orange flower water to keep Them from Oyling, then strain them into the Milk As long as you can Strain any juice out, then cut the Ising Glass into the Milk and Almonds and boile it till it will cut, Sweeten it will fine Sugar, you may put in a little Orange flower Water in the Infusing [&c?], a Little Whisk if you like it, when it is cold enough, put It into a Dish, and cut it into Small pieces, and lay It between your Calves feet jelly you may power it Into Scollop Shells, or cut it out into dies as you pleas, Serve it. A Teracity. Take Maple Biscates or a White Loaf cut of the Crust And cut it into thin slices, and lay it in a pretty deep Bason