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English cookbook, 1799
Page 221
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A Rice Cake - Mrs. Coslobadie 1/4 of a lb of Ground Rice 1/4 of a lb of Flour - 1/4 of a lb of Butter 1/2 a lb of Loaf Sugar Sifted 4 Eggs & a few caraway seeds The Eggs & Butter should be beat seperatd a short time then the whole put together & beat for half an hour sweet paste Mrs. Dr Taire 1 pound of flour rub in four ounces of Butter very fine. The yolk of an Egg a little salt - & a little sifted sugar - mix it into a paste with a little cold water & knead it on a board till it look bright - Roll it very thin & cover your Tarts Ice it with the white of an Egg well beaten & sifted sugar sprinkled over it Bake it when the oven is not to hot Currant Jelly - Miss Currer Drain the juice from your Currants the usual way. To every pint of juice weight a lb of loaf sugar beat & sifted it & put it into a cool oven till it is hot through. When the juice just boils take it off the fire & add the hot sugar - keep stirring it till it is well dissolved & then pour it out into pots, it will set without any more, boiling - N.B the sugar is to be put in carefully by little & little for if it is put in all at once it is apt to get into lumps which are with difficulty rubbed out a gain it must be nearly cold when put into the pots -
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A Rice Cake - Mrs. Coslobadie 1/4 of a lb of Ground Rice 1/4 of a lb of Flour - 1/4 of a lb of Butter 1/2 a lb of Loaf Sugar Sifted 4 Eggs & a few caraway seeds The Eggs & Butter should be beat seperatd a short time then the whole put together & beat for half an hour sweet paste Mrs. Dr Taire 1 pound of flour rub in four ounces of Butter very fine. The yolk of an Egg a little salt - & a little sifted sugar - mix it into a paste with a little cold water & knead it on a board till it look bright - Roll it very thin & cover your Tarts Ice it with the white of an Egg well beaten & sifted sugar sprinkled over it Bake it when the oven is not to hot Currant Jelly - Miss Currer Drain the juice from your Currants the usual way. To every pint of juice weight a lb of loaf sugar beat & sifted it & put it into a cool oven till it is hot through. When the juice just boils take it off the fire & add the hot sugar - keep stirring it till it is well dissolved & then pour it out into pots, it will set without any more, boiling - N.B the sugar is to be put in carefully by little & little for if it is put in all at once it is apt to get into lumps which are with difficulty rubbed out a gain it must be nearly cold when put into the pots -
Szathmary Culinary Manuscripts and Cookbooks
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