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

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Page 148

Take a pint of Cream and a little Rosewater, and The Whites of 3 Eggs, and whip it to a froth with A burchen rod, and as the froth rises cast it on your Cream, which has the runnet in it, till it Lyes deep, then lay on bunches of preserv'd, barberry Here and there carelessly, and cast more Snow upon Them, which will look exceeding well, whip your Cream every time you take the froth of, and let it Stand a little to harden, then Garnish your dish With all kind of jellies, in pretty fancy's and severall Collours.
To Pott a hanch of Venison.
First bone your Venison, then Season it with an Ounce and halfe of White pepper, two Nut-meggs, And Some Salt, then bake it with 2 Pounds of butter After it is baked, beat it fine in a Morter, then put It into your potts, and fill them with the Clarrified Butter, that the Venison was baked in.
To Make An amulet of Eggs.
Take 12 Eggs beat them and Strain them, put to Them 3 or 4 Spoonfulls of Cream, then put in a little Salt, then Mince Some Parsley and put to it, Fry it with Some butter, then put the back of your Dish to it, and turn it over upon it, Garnish it With Sugar, and so Serve it to the Table.
To Make a Green Tansy.
Take a pint of Cream, the yolks of 10 Eggs, and halfe Their Whites will beaten, put in one Nut-meg Grated Then Collour it well with the juice of Spinnage, a Little Tansy beat together, Sweeten it with Sugar, And put into it a Stale Manchett grated, or Some dyet Bread, then thicken it over the fire like pap, keeping It always Stirring then fry your Tansy with Some Fresh butter, Garnish your dish with Orange and Sugar, And the juice of an Orange over your Tansy.
To Make Harts Horn Jelly.
Boile a Pound of Hartshorn in a New Pipkin put to
it

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Take a pint of Cream and a little Rosewater, and The Whites of 3 Eggs, and whip it to a froth with A burchen rod, and as the froth rises cast it on your Cream, which has the runnet in it, till it Lyes deep, then lay on bunches of preserv'd, barberry Here and there carelessly, and cast more Snow upon Them, which will look exceeding well, whip your Cream every time you take the froth of, and let it Stand a little to harden, then Garnish your dish With all kind of jellies, in pretty fancy's and severall Collours. To Pott a hanch of Venison. First bone your Venison, then Season it with an Ounce and halfe of White pepper, two Nut-meggs, And Some Salt, then bake it with 2 Pounds of butter After it is baked, beat it fine in a Morter, then put It into your potts, and fill them with the Clarrified Butter, that the Venison was baked in. To Make An amulet of Eggs. Take 12 Eggs beat them and Strain them, put to Them 3 or 4 Spoonfulls of Cream, then put in a little Salt, then Mince Some Parsley and put to it, Fry it with Some butter, then put the back of your Dish to it, and turn it over upon it, Garnish it With Sugar, and so Serve it to the Table. To Make a Green Tansy. Take a pint of Cream, the yolks of 10 Eggs, and halfe Their Whites will beaten, put in one Nut-meg Grated Then Collour it well with the juice of Spinnage, a Little Tansy beat together, Sweeten it with Sugar, And put into it a Stale Manchett grated, or Some dyet Bread, then thicken it over the fire like pap, keeping It always Stirring then fry your Tansy with Some Fresh butter, Garnish your dish with Orange and Sugar, And the juice of an Orange over your Tansy. To Make Harts Horn Jelly. Boile a Pound of Hartshorn in a New Pipkin put to it