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

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Page 193

green then pulp them thro' a hair seive then codle a few gooseberries & take the liquor and boil it up with sugar and put your pulp to it and boil it to a Jam, and put it into your pots.
To preserve pine apples, in slices. Mrs. Oliver
Slightly clip off the roughest parts of the rind & slice the pine as for eating - lay the slices in pots covering every one with the finest sugar powdered fine, let them stand all night that the juice may wet the sugar you must put 3/4 lb of sugar to 1 lb of pine apple boil them in the manner you do apricots - and to every pound of sugar put the juice of half a lemon
Lemon Catchup Mrs. Trotter
4 Lemons sliced throw a little salt over them: lay them on a sieve 3 days take horse radish sliced, cloves, garlick & white pepper & white mustard seed, pour boiling vinegar over it & let it stand some time before you use it. 
Catchup to Keep 20 Yrs. Mrs Trotter
Take 2 quarts of strong stale beer or ale 1/2 lb anchovies clean washed cloves & mace each 1/4 oz white pepper half a quarter of an ounce a race or two of ginger 1/2 lb shallots & 1 pint flat mushrooms well boiled & pickled simmer together over a slow fire till one half is wasted then run it thro' as flannel bag let it stand till quite cold bottle it & cork it close - A spoonful of this in a pint of melted butter makes a most excellent fish sauce.

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green then pulp them thro' a hair seive then codle a few gooseberries & take the liquor and boil it up with sugar and put your pulp to it and boil it to a Jam, and put it into your pots. To preserve pine apples, in slices. Mrs. Oliver Slightly clip off the roughest parts of the rind & slice the pine as for eating - lay the slices in pots covering every one with the finest sugar powdered fine, let them stand all night that the juice may wet the sugar you must put 3/4 lb of sugar to 1 lb of pine apple boil them in the manner you do apricots - and to every pound of sugar put the juice of half a lemon Lemon Catchup Mrs. Trotter 4 Lemons sliced throw a little salt over them: lay them on a sieve 3 days take horse radish sliced, cloves, garlick & white pepper & white mustard seed, pour boiling vinegar over it & let it stand some time before you use it. Catchup to Keep 20 Yrs. Mrs Trotter Take 2 quarts of strong stale beer or ale 1/2 lb anchovies clean washed cloves & mace each 1/4 oz white pepper half a quarter of an ounce a race or two of ginger 1/2 lb shallots & 1 pint flat mushrooms well boiled & pickled simmer together over a slow fire till one half is wasted then run it thro' as flannel bag let it stand till quite cold bottle it & cork it close - A spoonful of this in a pint of melted butter makes a most excellent fish sauce.