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

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Page 59

Of Preparing Cochineal
Take an ounce of cochineal, pound it well & make a soft lye with wood ashes boiled in water clear it off through a flannel bag take a pint of it let it boil up & put in your cochineal; pound a quarter of an ounce of alum & a quarter of an ounce of cream of tartar & add them to the cochineal & reduce it by boiling till it becomes of a a very fine dark red. if it is for keeping add pulverized sugar you may use this colour in everything particularly in gum paste [illegible], jellies, ices &c
A Sponge Cake
14 or 15 eggs leave 5 of the whites out 1 pound & 1/4 of loaf sugar, beat all together for an hour and a half, the rind of two lemons then rub a little butter on the paper and put it in your tin just before you put your cake into the oven stir the flower gently in and then put your juice of lemon &c and bake it an hour & a half in a moderate oven. 
1 pd & 1/4 of flower

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Of Preparing Cochineal Take an ounce of cochineal, pound it well & make a soft lye with wood ashes boiled in water clear it off through a flannel bag take a pint of it let it boil up & put in your cochineal; pound a quarter of an ounce of alum & a quarter of an ounce of cream of tartar & add them to the cochineal & reduce it by boiling till it becomes of a a very fine dark red. if it is for keeping add pulverized sugar you may use this colour in everything particularly in gum paste [illegible], jellies, ices &c A Sponge Cake 14 or 15 eggs leave 5 of the whites out 1 pound & 1/4 of loaf sugar, beat all together for an hour and a half, the rind of two lemons then rub a little butter on the paper and put it in your tin just before you put your cake into the oven stir the flower gently in and then put your juice of lemon &c and bake it an hour & a half in a moderate oven. 1 pd & 1/4 of flower