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

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Page 114

A Hedghogg. 
Take a Pound of Jordan almonds blanch'd and Beaten in a morter, and 2 or 3 Spoonfulls of Rose Water, to keep them from Oyling, make it into a Stiff past and beat in 6 Eggs 3 Whites, Sweeten it In the fashion of a hedghogg, and Stick it full of Blanch'd almonds, Slit them into long Slices and And Stick up like the brissles of a hedghogg.yn.put It in the dish you intend to Serve it in then boile Cream with the Yolks of 2 Eggs, and thicken it but Not to thick, Sweeten it with a good fine Sugar and Now round it Set it by to Cool for a Side dish.__
Black Capes.
Take the largest and best pippins, Cut them in Halve, dont pare them take out the Cores and put A little Lemmon peel in the place lay them in A [Mazareen?] dish with their flat sides downward Put in halfe a pint of Clarret, a Quarter of a pound Of fine Sugar, Set them in your Oven, with Tarts Dont bake them too much, when they are cold Lay them in you Saleer, with little Sawcers of Carraways and Comforts round, power the liquor Over them for a Side Dish.__.__.__
To Stew Pippins. 
Take the largest and best pippins pare and Core them, and cut them in halves, and to 3 Quarters their weight put in double refin'd Sugar, put in as much water as will cover Them boile the water and Sugar together, and Scum it very well, and cut in a little Lemmon Peel, and lay in the pippins with the Core Side Downward, boile them up Quick and Stew them Till they look clear, then take them up and lay Them in a Side dish and Stew the liquor with a Little White wine, and the juice of Lemmons, or A little Cream, the Yolks of Eggs, a Spoon full of Orange Flower water power it over insteed of liquor If you like that better.__.__.__

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A Hedghogg. Take a Pound of Jordan almonds blanch'd and Beaten in a morter, and 2 or 3 Spoonfulls of Rose Water, to keep them from Oyling, make it into a Stiff past and beat in 6 Eggs 3 Whites, Sweeten it In the fashion of a hedghogg, and Stick it full of Blanch'd almonds, Slit them into long Slices and And Stick up like the brissles of a hedghogg.yn.put It in the dish you intend to Serve it in then boile Cream with the Yolks of 2 Eggs, and thicken it but Not to thick, Sweeten it with a good fine Sugar and Now round it Set it by to Cool for a Side dish.__ Black Capes. Take the largest and best pippins, Cut them in Halve, dont pare them take out the Cores and put A little Lemmon peel in the place lay them in A [Mazareen?] dish with their flat sides downward Put in halfe a pint of Clarret, a Quarter of a pound Of fine Sugar, Set them in your Oven, with Tarts Dont bake them too much, when they are cold Lay them in you Saleer, with little Sawcers of Carraways and Comforts round, power the liquor Over them for a Side Dish.__.__.__ To Stew Pippins. Take the largest and best pippins pare and Core them, and cut them in halves, and to 3 Quarters their weight put in double refin'd Sugar, put in as much water as will cover Them boile the water and Sugar together, and Scum it very well, and cut in a little Lemmon Peel, and lay in the pippins with the Core Side Downward, boile them up Quick and Stew them Till they look clear, then take them up and lay Them in a Side dish and Stew the liquor with a Little White wine, and the juice of Lemmons, or A little Cream, the Yolks of Eggs, a Spoon full of Orange Flower water power it over insteed of liquor If you like that better.__.__.__