DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 23

To Preserve Golden Pippins green - 
Put them into a pan of hard water with a lump of Alum let them stand over slow fire till a they begin to crack skin them with a pen knife, and then put them again over the fire, in some water, till they become a pritty green; have ready a thin cold syrup; put them into the syrup and stew them gently ten minutes; then put them with a spoon into a bason, and measure your syrup; to half a pint of it, put a quarter of a pound of fine sugar; stir them till the sugar is melted; set them on the fire, take off the scum as it rises, and boil them five minutes; pour them over your pippins, When cold, cover them down, and put over them paper dipped in Brandy, a few of these with rose water, cream, and sugar, make a pritty corner dish; but if for a desert, serve them up with their own syrup
To Stew Cheese.
Take rich cheese that will melt, scrape it and put into a stewpan, with a teacupfull of cream and a bit of butter the size of a walnut; stir these over a slow fire till all are melted; if too thin, beat up the yolks of an egg and put to it. This will will do to send in over macaroni, either on a toast, or without it. 
An Egg Cheese
Take a quart of new milk and five eggs; beat them and put the milk to them warm. Keep stirring it till it comes to a curd; add the juice of half a Lemon & a little sugar; put it into a curd mould, till drained quite clear from the whey. Turn it out and send it to Table.

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To Preserve Golden Pippins green - Put them into a pan of hard water with a lump of Alum let them stand over slow fire till a they begin to crack skin them with a pen knife, and then put them again over the fire, in some water, till they become a pritty green; have ready a thin cold syrup; put them into the syrup and stew them gently ten minutes; then put them with a spoon into a bason, and measure your syrup; to half a pint of it, put a quarter of a pound of fine sugar; stir them till the sugar is melted; set them on the fire, take off the scum as it rises, and boil them five minutes; pour them over your pippins, When cold, cover them down, and put over them paper dipped in Brandy, a few of these with rose water, cream, and sugar, make a pritty corner dish; but if for a desert, serve them up with their own syrup To Stew Cheese. Take rich cheese that will melt, scrape it and put into a stewpan, with a teacupfull of cream and a bit of butter the size of a walnut; stir these over a slow fire till all are melted; if too thin, beat up the yolks of an egg and put to it. This will will do to send in over macaroni, either on a toast, or without it. An Egg Cheese Take a quart of new milk and five eggs; beat them and put the milk to them warm. Keep stirring it till it comes to a curd; add the juice of half a Lemon & a little sugar; put it into a curd mould, till drained quite clear from the whey. Turn it out and send it to Table.