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

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Page 152

wind flowers, by the means of certain Tin moulds or else they may be cut with the point of a knife according to paper modles. Then you are to finish the flowers all at once, and dry them upon Eggshells, or otherwise. In the meanwhile differant sorts of Leaves are, in like manner, to be cut out of green paste, to which you may give various figures, to be intermixed among your flowers, the stalks whereof are to be made with slips of Lemon peel, the Tops of the Pyraminds of dryed fruits may be garnished with those artificial flowers; or else a separate nosegay may be made of them, for the middle of your desert; or they may be laid in order in a Basket or kind of cup made of fine pastry work or crakling crust, neatly cut and dry for the purpas
To Make the Crimson biscuit of Red Beet roots
Take the roots of red beets, boil them tender, clean them, and beat them in a mortar, with as much sugar, finely sifted, some Butter, the yolks of hard eggs, a little Flour, some spice finely beaten & some orange flower water, & a little lemon juice. When they are well mixed, & reduced to paste, make them into cakes, and dry them in an oven.

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wind flowers, by the means of certain Tin moulds or else they may be cut with the point of a knife according to paper modles. Then you are to finish the flowers all at once, and dry them upon Eggshells, or otherwise. In the meanwhile differant sorts of Leaves are, in like manner, to be cut out of green paste, to which you may give various figures, to be intermixed among your flowers, the stalks whereof are to be made with slips of Lemon peel, the Tops of the Pyraminds of dryed fruits may be garnished with those artificial flowers; or else a separate nosegay may be made of them, for the middle of your desert; or they may be laid in order in a Basket or kind of cup made of fine pastry work or crakling crust, neatly cut and dry for the purpas To Make the Crimson biscuit of Red Beet roots Take the roots of red beets, boil them tender, clean them, and beat them in a mortar, with as much sugar, finely sifted, some Butter, the yolks of hard eggs, a little Flour, some spice finely beaten & some orange flower water, & a little lemon juice. When they are well mixed, & reduced to paste, make them into cakes, and dry them in an oven.