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English cookbook, 1799
Page 95
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A Very Good cake One pound of fine flour half a pound of Butter put in your butter in the flour and when it is just warm rub it togeather very fine with half a pound of lump sugar powdered half an ounce of carraway seeds bruised a quarter of an ounce coridander beat and sifted make it into a paste with half a quarter of a pint of Brandy half a quarter of a pint of white wine and bake it Veal Pears Mince some veal or chicken with some ham very fine add a little cream or gravy pepper salt and shalots to your taste grate some bread very fine mix all well togeather and make it up in the shape of pears fry them in good gravy serve them up hot Mellon for sweet Meat Cut your mellon in quarters taking out the seed do it exactly as the a bove only leave out the ginger at the finishing in stead of Boiling in ten minutes boil it 20 minutes.
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A Very Good cake One pound of fine flour half a pound of Butter put in your butter in the flour and when it is just warm rub it togeather very fine with half a pound of lump sugar powdered half an ounce of carraway seeds bruised a quarter of an ounce coridander beat and sifted make it into a paste with half a quarter of a pint of Brandy half a quarter of a pint of white wine and bake it Veal Pears Mince some veal or chicken with some ham very fine add a little cream or gravy pepper salt and shalots to your taste grate some bread very fine mix all well togeather and make it up in the shape of pears fry them in good gravy serve them up hot Mellon for sweet Meat Cut your mellon in quarters taking out the seed do it exactly as the a bove only leave out the ginger at the finishing in stead of Boiling in ten minutes boil it 20 minutes.
Szathmary Culinary Manuscripts and Cookbooks
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