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

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Spanish Butter good & pritty Mrs. T -
1 ounce of Isinglass into half a pint of water simmer it till melted strain it & put to it a pint of cream the yolks of 4 Eggs well beaten a little rose water & sugar to your taste, set it upon the fire and stir it one way. till it is thick, but not to boil, wet a large dish & put it half an Inch thick. when cold cut it into stripes a bout an Inch broad with a jagging Iron
Lemon Cheescakes Mrs Smales Quarter of a pound of Butter 3/4 lb of sugar in small lumps, 6 Eggs beaten, the grated rind of 2 Lemons and the juice of 3 put all into an earthen pan or vessel within a pan of water Water over a moderate fire, stirring it till it is the consistance of good Cream, when cool keep it in your Jars for use, and tie it down, it is very light when baked therefore fill your crust scarcely half full. This will keep many months.
Blacking very good. Mrs Tobbinson Hendon
4 oz of best Ivory Black 4 oz of Treacle 1 oz of best sweet Oil 1 Drachm Green Copperas, 1 do Gum Arabic both powdered, mix all these well together then add 3 Gills of good Vinegar stir it well then add one ounce of Oil of Vitriol and one Gill of hard Water
Magnum Bonum Plumbs Do
When made into Tarts prick them with a needle to prevent them bursting; Simmer them gently in a thin syrup put them in a china basin and when cold pour the syrup gently over them and lie for three days, then make syrup of 3 lbs of Sugar to 5 lb of fruit with no more water than hangs to large lumps of Sugar dipt quickly in and instantly brough out boil the plumbs in this fresh syrup after draining the first from them, do them very gently till clear and the syrup adheres to them - put them one by one into small pots pour the syrup over them reserving a little in the pan before those intended to be dried warm up the fruit and put them on plates to dry in a cool Oven, these plumbs are apt to ferment if not boiled in two syrups the former will sweeten pies but will have too much acid to keep - a part may be kept with the addition of a little sugar to do those that are dry for they will not require to be so sweet as those kept wet and will eat very well if boiled like the rest one parcel may be done after another and save much Sugar - care must be taken not to break the fruit.

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Spanish Butter good & pritty Mrs. T - 1 ounce of Isinglass into half a pint of water simmer it till melted strain it & put to it a pint of cream the yolks of 4 Eggs well beaten a little rose water & sugar to your taste, set it upon the fire and stir it one way. till it is thick, but not to boil, wet a large dish & put it half an Inch thick. when cold cut it into stripes a bout an Inch broad with a jagging Iron Lemon Cheescakes Mrs Smales Quarter of a pound of Butter 3/4 lb of sugar in small lumps, 6 Eggs beaten, the grated rind of 2 Lemons and the juice of 3 put all into an earthen pan or vessel within a pan of water Water over a moderate fire, stirring it till it is the consistance of good Cream, when cool keep it in your Jars for use, and tie it down, it is very light when baked therefore fill your crust scarcely half full. This will keep many months. Blacking very good. Mrs Tobbinson Hendon 4 oz of best Ivory Black 4 oz of Treacle 1 oz of best sweet Oil 1 Drachm Green Copperas, 1 do Gum Arabic both powdered, mix all these well together then add 3 Gills of good Vinegar stir it well then add one ounce of Oil of Vitriol and one Gill of hard Water Magnum Bonum Plumbs Do When made into Tarts prick them with a needle to prevent them bursting; Simmer them gently in a thin syrup put them in a china basin and when cold pour the syrup gently over them and lie for three days, then make syrup of 3 lbs of Sugar to 5 lb of fruit with no more water than hangs to large lumps of Sugar dipt quickly in and instantly brough out boil the plumbs in this fresh syrup after draining the first from them, do them very gently till clear and the syrup adheres to them - put them one by one into small pots pour the syrup over them reserving a little in the pan before those intended to be dried warm up the fruit and put them on plates to dry in a cool Oven, these plumbs are apt to ferment if not boiled in two syrups the former will sweeten pies but will have too much acid to keep - a part may be kept with the addition of a little sugar to do those that are dry for they will not require to be so sweet as those kept wet and will eat very well if boiled like the rest one parcel may be done after another and save much Sugar - care must be taken not to break the fruit.