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

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Scotch Collops of veal larded, Garnish your dish With Lemmons and Barbberries, have some Toasts For the Marrow.
To Make Cheese Cakes.
Take 5 Quarts of Milk, Set it with a little runnet And when it comes breake it Gently, and whey it Very well, then put into it a pound of fresh butter And beat it fine with your roleing pin, then Take Some Manchet (being first Scall'd well in Milk) and let the Milk be thick with it, then put In a  pound of Currants, Some beaten Nut-met, Some Rose water, and the Yolks of 8 Eggs, and halfe a Pound of fine Sugar, and halfe a pint of Cream, Then mix all well together, and bake them in puff Past you may leave the Cream out.
To Dress a Cods Head or Salmon
First truss the Salmon with the Taile in his mouth Then boile it on a fish plate in water, Salt, and Vinegar but dont put them in till the Pickle first Boiles, as Soon as your fish is boil'd, put in Some cold Water to harden it, and take it immediately of, then Thake a pound of butter, a little of the fish water, a Little Clarret, 2 Anchovies, Some Nut-meg sheav'd Whole pepper whole Mace, Radish Lemmon, fresh Oysters, Some Shrimps, and Some Capers, let your Sawce be high Season'd and thick, Garnish your Dish with Lemmon, Oysters, and Some horseRadish And Barberries, and fry'd Carp or other fry'd fish.
To Make French Bread.
Take half a Peck of fine flower, 6 Eggs, half a Pound of Fresh butter, then put in as much yest as youdinto Manchett, temper it with new Milk pretty hott, and Let it lye Some time to rise, then make it into loaves Or Roles, and wash them over with an Egg beaten With Milk, let not your Oven be too hott.

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Scotch Collops of veal larded, Garnish your dish With Lemmons and Barbberries, have some Toasts For the Marrow. To Make Cheese Cakes. Take 5 Quarts of Milk, Set it with a little runnet And when it comes breake it Gently, and whey it Very well, then put into it a pound of fresh butter And beat it fine with your roleing pin, then Take Some Manchet (being first Scall'd well in Milk) and let the Milk be thick with it, then put In a pound of Currants, Some beaten Nut-met, Some Rose water, and the Yolks of 8 Eggs, and halfe a Pound of fine Sugar, and halfe a pint of Cream, Then mix all well together, and bake them in puff Past you may leave the Cream out. To Dress a Cods Head or Salmon First truss the Salmon with the Taile in his mouth Then boile it on a fish plate in water, Salt, and Vinegar but dont put them in till the Pickle first Boiles, as Soon as your fish is boil'd, put in Some cold Water to harden it, and take it immediately of, then Thake a pound of butter, a little of the fish water, a Little Clarret, 2 Anchovies, Some Nut-meg sheav'd Whole pepper whole Mace, Radish Lemmon, fresh Oysters, Some Shrimps, and Some Capers, let your Sawce be high Season'd and thick, Garnish your Dish with Lemmon, Oysters, and Some horseRadish And Barberries, and fry'd Carp or other fry'd fish. To Make French Bread. Take half a Peck of fine flower, 6 Eggs, half a Pound of Fresh butter, then put in as much yest as youdinto Manchett, temper it with new Milk pretty hott, and Let it lye Some time to rise, then make it into loaves Or Roles, and wash them over with an Egg beaten With Milk, let not your Oven be too hott.