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

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Page 92

Spunge Biscuits
Take the wight of 3 eggs in lump sugar beat small the same of flower well dried put your sugar in a large basen & break the eggs, yolks & whites on to it then beat it up well for 20 minutes have your flower cold again add it gently and stir it a as possible after you put the flower in drop them on a clean greased tin or paper with sifted sugar on it, sift sugar on the top of the biscuits before you put them in the oven.
Almond Faggots
Take the whites of one egg beat to a froth with pounded sugar, the weight of an egg then take sweet almonds blanched & cut in small slices as well mix up stiff. Drop it in small cakes on to a greased tin, or sugared paper with a little pounded sugar sifted on the top. Bake them a light brown in rather a slow oven.
Possit Syllabubs
Mix a quart of thick cream one pound of refined sugar a pint of white wine & half a pint of sweet wine in a deep dish, put it to the grated lemon peel and juice of 3 lemons beat or whisk it one way half an hour then put it in glasses it will keep in a cool place ten days or a fortnight.

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Spunge Biscuits Take the wight of 3 eggs in lump sugar beat small the same of flower well dried put your sugar in a large basen & break the eggs, yolks & whites on to it then beat it up well for 20 minutes have your flower cold again add it gently and stir it a as possible after you put the flower in drop them on a clean greased tin or paper with sifted sugar on it, sift sugar on the top of the biscuits before you put them in the oven. Almond Faggots Take the whites of one egg beat to a froth with pounded sugar, the weight of an egg then take sweet almonds blanched & cut in small slices as well mix up stiff. Drop it in small cakes on to a greased tin, or sugared paper with a little pounded sugar sifted on the top. Bake them a light brown in rather a slow oven. Possit Syllabubs Mix a quart of thick cream one pound of refined sugar a pint of white wine & half a pint of sweet wine in a deep dish, put it to the grated lemon peel and juice of 3 lemons beat or whisk it one way half an hour then put it in glasses it will keep in a cool place ten days or a fortnight.