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

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Page 135

To Make very Good Cake.
Take 14 Pound of flower 12 Pounds of Currants 3 Pounds of Sugar 3 pounds of butter one Ounce of Cinamon, halfe an Ounce of Nut-meggs a Quarter Of a pound of Lemmon and Cittern, 2 Quarts of Barme, and So make it up.
To pickle Cucuberse.
Let your Cucumbers lye in water 3 or 4 days, then Put them in Vinegar and Water, and hang them Over a Stowe fire till they be green, put in a little Roach Allom, then put them in your pott, and at Last boile all the Vinegar and put to them, and So Cover them Close.
To Pickle Kidney Beans.
Take your Kidney beanes, let them lye in water, and Salt, 9 days take them and put them in Water and a little Roach Allom, and put them Over the fire till they be green, then take them and let Them lye till they coole, then boile Some Vinegar and Let it cool, then put your Beanes into it and keep It close.
To Make a Friggasy of Chicken and Rabbotts.
Take the Skins clean of your Chicken and boile them, In Small pieces wash them clean first, and Stew them In a pint of Strong broth, and a little White wine or Cyder, with an Anchovy, Nut-megg, Clove, whole Make And Pepper, a Bunch of Thime, and a Slice or 2 of Lemmon Then lade a Rabbott and truss him, with his hinder Leggs forward, and roast him for the middle of the dish Then fry Some Balls of forc'd meat, with Some veal And Sweet breads, to Garnish your dish, then fry the Leggs of a Rabbott and part of his Body, first Set in Some

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To Make very Good Cake. Take 14 Pound of flower 12 Pounds of Currants 3 Pounds of Sugar 3 pounds of butter one Ounce of Cinamon, halfe an Ounce of Nut-meggs a Quarter Of a pound of Lemmon and Cittern, 2 Quarts of Barme, and So make it up. To pickle Cucuberse. Let your Cucumbers lye in water 3 or 4 days, then Put them in Vinegar and Water, and hang them Over a Stowe fire till they be green, put in a little Roach Allom, then put them in your pott, and at Last boile all the Vinegar and put to them, and So Cover them Close. To Pickle Kidney Beans. Take your Kidney beanes, let them lye in water, and Salt, 9 days take them and put them in Water and a little Roach Allom, and put them Over the fire till they be green, then take them and let Them lye till they coole, then boile Some Vinegar and Let it cool, then put your Beanes into it and keep It close. To Make a Friggasy of Chicken and Rabbotts. Take the Skins clean of your Chicken and boile them, In Small pieces wash them clean first, and Stew them In a pint of Strong broth, and a little White wine or Cyder, with an Anchovy, Nut-megg, Clove, whole Make And Pepper, a Bunch of Thime, and a Slice or 2 of Lemmon Then lade a Rabbott and truss him, with his hinder Leggs forward, and roast him for the middle of the dish Then fry Some Balls of forc'd meat, with Some veal And Sweet breads, to Garnish your dish, then fry the Leggs of a Rabbott and part of his Body, first Set in Some