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

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Page 56

Pine Apple chips (Jarrin)
cut your preserved pine apples in slices half an inch thick, wash them in warm water, & place them on hair sieves so as they do not touch each other sift some fine powder sugar oven them & put them in the stove for four days turn & sift some more sugar over them every day, when dry put them in boxes with white paper between each layer. 
Dry Meringues (Jarrin)
Twelve whites of eggs & one pound of sugar, beat up the whites of eggs: when firm, add a pound of powder sugar with what essence you please lay out the paste with an iron of silver spoon into the shape of half a large egg on sheets of paper; then cover them with sifted sugar through a silk seive & blow away the surplus sugar have a board about two inches thick on which you put the meringues to make as they must receive no heat but from the top; when they are of a fine colour take them from the papers beat in with the back of a spoon the liquid part to form a hollow & then put them back into the oven to dry the inside which is to be filled with cream or jelly to be put in at pleasure the moment they are to be served up. Meringues an [illegible]ed in taste & form & may be ornamented with pistachios cut in [illegible] & stuck in them or currant or almonds may be added.

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Pine Apple chips (Jarrin) cut your preserved pine apples in slices half an inch thick, wash them in warm water, & place them on hair sieves so as they do not touch each other sift some fine powder sugar oven them & put them in the stove for four days turn & sift some more sugar over them every day, when dry put them in boxes with white paper between each layer. Dry Meringues (Jarrin) Twelve whites of eggs & one pound of sugar, beat up the whites of eggs: when firm, add a pound of powder sugar with what essence you please lay out the paste with an iron of silver spoon into the shape of half a large egg on sheets of paper; then cover them with sifted sugar through a silk seive & blow away the surplus sugar have a board about two inches thick on which you put the meringues to make as they must receive no heat but from the top; when they are of a fine colour take them from the papers beat in with the back of a spoon the liquid part to form a hollow & then put them back into the oven to dry the inside which is to be filled with cream or jelly to be put in at pleasure the moment they are to be served up. Meringues an [illegible]ed in taste & form & may be ornamented with pistachios cut in [illegible] & stuck in them or currant or almonds may be added.