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

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Page 115

To Stew Pares
Take the largest [illegible] peares, bake them with brown bread, put in about a pint of strong beer or ale, when they are baked take them out of the liquor they are baked in, and take half a pint of it and half a pinte of Clarrett a quarter of a pound of good sugar, put them into your stow pan with a clove or two, with a little cinnamon, cover them close let them stew till they are very red turning them now and then, when they are enough put them in a dish you Intend to serve them in with the liquor they were stewed in, then double refin'd sugar over the dish, this is a Side dish 
Pippin Tansy
Take as many sliced pippins as will cover your pan in the bottom with a soft [fire?] then beat 8 eggs white and all with a half peny loaf quarterd, with a pint of cream, and a little nut=megg and sugar beat all these together, and poure it over your fryed pippins bake it over a sheaking fire, and when it is throughly baked on one side Serve it with melted butter and double refine sugar, over and round the side of the dish. This is a side dish.
A Goosberry Tansy
Take a quart of green goosberries cut of the stalks and tops Boile them in half a pound of butter in a frying pan till they are very well codled, and poure into them the yolks of 16 eggs well beaten and half a pint of cream and as much fine sugar as will sweeten it then bake it as you will a tansy, and when well baked strew over Rosewater and sugar.
Almond Tansy
Take a pound of blanched almonds, steep them in a pint of good cream, 10 eggs 4 whites, and when you have soaken the almonds in water, put in the sugar, with crumbs of white bread, stirr them well together, and fry them in fresh butter, keep it stirring in the pan till its a good thickness, then serve it. Strew double refine sugar over it, a side dish.

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To Stew Pares Take the largest [illegible] peares, bake them with brown bread, put in about a pint of strong beer or ale, when they are baked take them out of the liquor they are baked in, and take half a pint of it and half a pinte of Clarrett a quarter of a pound of good sugar, put them into your stow pan with a clove or two, with a little cinnamon, cover them close let them stew till they are very red turning them now and then, when they are enough put them in a dish you Intend to serve them in with the liquor they were stewed in, then double refin'd sugar over the dish, this is a Side dish Pippin Tansy Take as many sliced pippins as will cover your pan in the bottom with a soft [fire?] then beat 8 eggs white and all with a half peny loaf quarterd, with a pint of cream, and a little nut=megg and sugar beat all these together, and poure it over your fryed pippins bake it over a sheaking fire, and when it is throughly baked on one side Serve it with melted butter and double refine sugar, over and round the side of the dish. This is a side dish. A Goosberry Tansy Take a quart of green goosberries cut of the stalks and tops Boile them in half a pound of butter in a frying pan till they are very well codled, and poure into them the yolks of 16 eggs well beaten and half a pint of cream and as much fine sugar as will sweeten it then bake it as you will a tansy, and when well baked strew over Rosewater and sugar. Almond Tansy Take a pound of blanched almonds, steep them in a pint of good cream, 10 eggs 4 whites, and when you have soaken the almonds in water, put in the sugar, with crumbs of white bread, stirr them well together, and fry them in fresh butter, keep it stirring in the pan till its a good thickness, then serve it. Strew double refine sugar over it, a side dish.