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

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Page 211

good green, take care to keep them well covered to keep in the steam. To make the Pickle, to 2 quarts of vinegar 1/2 an oz of mace 1 oz of Ginger sliced, 1 oz of pepper a little salt boil them together and pour hot upon the Cucumbers -
Potatoe Pudding 
Take about 6 hot potatoes, mash them through a hair seive, mix in about 3 ozs of butter, the yolks of 4 eggs the juice of 2 lemons and the peel of 1 grated fine with sugar, to your taste beat all well together, then beat the whites of 2 eggs put them in and a little brandy lay a crust round your dish - about 1/2 an hour will bake it
Turnip Soup.
Take from a Knuckle of veal all the meat that can be made into callets and Let the remainder on to stew with an onion a bunch of hers a blade of mace some whole pepper and 5 pints of water cover it close and let it do on a slow fire 4 or 5 hours at least - strain it and set bye till next day, then take the fat and sediments from the jelly and simmer it with turnips cut into small dice till tender, seat it with salt and pepper, before serving rub down 1/2 a spoonful of flour with 1/2 a pint of cream, and the size of a walnut of butter and boil it a few minutes, let a small roll simmer in it till wet through and serve this with it This soup should be as thick as middling cream

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good green, take care to keep them well covered to keep in the steam. To make the Pickle, to 2 quarts of vinegar 1/2 an oz of mace 1 oz of Ginger sliced, 1 oz of pepper a little salt boil them together and pour hot upon the Cucumbers - Potatoe Pudding Take about 6 hot potatoes, mash them through a hair seive, mix in about 3 ozs of butter, the yolks of 4 eggs the juice of 2 lemons and the peel of 1 grated fine with sugar, to your taste beat all well together, then beat the whites of 2 eggs put them in and a little brandy lay a crust round your dish - about 1/2 an hour will bake it Turnip Soup. Take from a Knuckle of veal all the meat that can be made into callets and Let the remainder on to stew with an onion a bunch of hers a blade of mace some whole pepper and 5 pints of water cover it close and let it do on a slow fire 4 or 5 hours at least - strain it and set bye till next day, then take the fat and sediments from the jelly and simmer it with turnips cut into small dice till tender, seat it with salt and pepper, before serving rub down 1/2 a spoonful of flour with 1/2 a pint of cream, and the size of a walnut of butter and boil it a few minutes, let a small roll simmer in it till wet through and serve this with it This soup should be as thick as middling cream