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

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Page 105

bitter when you bottle it put the pickle & lemon in a hair sieve press them well to get out the liquor and let it stand to [fine?] and then bottle it for use. 
Leyburn Augst 10th 1825
A Seed Cake Mrs Campbell
Three Quarters of a pound of flower well dried on pd of white sugar sifted mix them together with ten eggs, leaving out five of the whites, one pd of Butter worked to a cream, with Rose water, put the eggs, cream, mix them well together with wood or silver spoon put the flower & sugar in a little at a time, and beat it one hour carraway to your taste it will take two hours Baking
Raspberry Syrup - Mrs Jackson
Take a quantity of Raspberrys pick them clean (without washing) put them into a new earthen vessel pour over them as much white wine vinegar as will cover them, then cover the mouth of your jar with a Bladder that the air may not get in & set it in a cool place nine days to ferment then run it through a linen bag and squeeze it into a dry vessel. to every pint of liquor put one pd of sugar boil it over a slow fire, stirring it very well till it comes to the consistancy of a syrup when taken off the fire put it immediately it an earthen jar & when cool cork or stop it close & keep it in a coold dry place.

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bitter when you bottle it put the pickle & lemon in a hair sieve press them well to get out the liquor and let it stand to [fine?] and then bottle it for use. Leyburn Augst 10th 1825 A Seed Cake Mrs Campbell Three Quarters of a pound of flower well dried on pd of white sugar sifted mix them together with ten eggs, leaving out five of the whites, one pd of Butter worked to a cream, with Rose water, put the eggs, cream, mix them well together with wood or silver spoon put the flower & sugar in a little at a time, and beat it one hour carraway to your taste it will take two hours Baking Raspberry Syrup - Mrs Jackson Take a quantity of Raspberrys pick them clean (without washing) put them into a new earthen vessel pour over them as much white wine vinegar as will cover them, then cover the mouth of your jar with a Bladder that the air may not get in & set it in a cool place nine days to ferment then run it through a linen bag and squeeze it into a dry vessel. to every pint of liquor put one pd of sugar boil it over a slow fire, stirring it very well till it comes to the consistancy of a syrup when taken off the fire put it immediately it an earthen jar & when cool cork or stop it close & keep it in a coold dry place.