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

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Page 219

Savory Omelet - Mrs Anderson
Take 5 yolks of Eggs and 3 whites beat them well five minuets add a tea cup full of cream a little parsely chopped fine and as much fine chopped onion as will lay on a sixpence & 2 ounces of ham chopped fine them put a peice of Butter in the pan make it hot & put in the Omelet it will bake in twenty minutes -
To make Ivory dust Jelly
Take one pd of Ivory dust put in a stone Jar put two quarts of Water to it, put in the oven let it simmer down to one pint then strain it through a peice of muslin a spoonfull of the Jelly taken in your tea is very strengthing it well make Wine Jelly -
To make Currant Jelly without boiling Strain the juice from the Currants without heating them. let it stand all night and then add a pound of finely sifted white sugar to every pound of juice stir them together gently for 3 hours - Mr Pulleines Receipt -

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Savory Omelet - Mrs Anderson Take 5 yolks of Eggs and 3 whites beat them well five minuets add a tea cup full of cream a little parsely chopped fine and as much fine chopped onion as will lay on a sixpence & 2 ounces of ham chopped fine them put a peice of Butter in the pan make it hot & put in the Omelet it will bake in twenty minutes - To make Ivory dust Jelly Take one pd of Ivory dust put in a stone Jar put two quarts of Water to it, put in the oven let it simmer down to one pint then strain it through a peice of muslin a spoonfull of the Jelly taken in your tea is very strengthing it well make Wine Jelly - To make Currant Jelly without boiling Strain the juice from the Currants without heating them. let it stand all night and then add a pound of finely sifted white sugar to every pound of juice stir them together gently for 3 hours - Mr Pulleines Receipt -