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

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Page 125

A Lemon Pudding - Mrs Hobson
Rub a lump of sugar the rind of two lemons and the juice of two 1/4 lb of Butter melted 4 Eggs the whites beat seperately sweeten to the taste, & baked 1/2 an hour in puff paste
Italian Cream or Cheese very good
To one quart of cream add wine, Brandy, sugar the juice of lemon & the rind grated whisk it untill it is thick then put it into a proper mould (which is full of holes & lined with muslin) and let it stand all night The next day turn it out carefully and ornament it as you please. The liquor that drans from it with a little more wine will be very good in glasses and syllabub put upon it. 
Lemon Pickle - Mrs Hobson
Slice and salt your lemons when perfectly dry put them in a jar, pour upon them boiling vinegar, with pepper, ginger, mustard seed, a slice nutmeg, and a few cloves of garlick, all of which must be boiled in the vinegar. After they have stood two or 3 months, pour off the vinegar, & bottle it first straining it through a peice of muslin the fill the jar again with fresh boiling vinegar. NB During the first 3 month the jar must occationally be put into a hot closet for a day or two, & be looked at once a week.

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A Lemon Pudding - Mrs Hobson Rub a lump of sugar the rind of two lemons and the juice of two 1/4 lb of Butter melted 4 Eggs the whites beat seperately sweeten to the taste, & baked 1/2 an hour in puff paste Italian Cream or Cheese very good To one quart of cream add wine, Brandy, sugar the juice of lemon & the rind grated whisk it untill it is thick then put it into a proper mould (which is full of holes & lined with muslin) and let it stand all night The next day turn it out carefully and ornament it as you please. The liquor that drans from it with a little more wine will be very good in glasses and syllabub put upon it. Lemon Pickle - Mrs Hobson Slice and salt your lemons when perfectly dry put them in a jar, pour upon them boiling vinegar, with pepper, ginger, mustard seed, a slice nutmeg, and a few cloves of garlick, all of which must be boiled in the vinegar. After they have stood two or 3 months, pour off the vinegar, & bottle it first straining it through a peice of muslin the fill the jar again with fresh boiling vinegar. NB During the first 3 month the jar must occationally be put into a hot closet for a day or two, & be looked at once a week.