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

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Asparagus Soup - excellent
Cut 3 lb of gravy Beef and 1/2 lb of lean Ham or Bacon into slices in a pan and toss them about over the fire for 10 minutes - add 5 pints of Water let it boil and skim it well, then put in 5 onions a bundle of green asparagus, a Lettuce, a handful of parsley a sprig of Mint, sweet bazil, Lemon thyme and Savory - a crust of Bread a few Celery seeds, or young Celery - pepper, Suet Ceyeane and let it stew gently 5 Hours at least, then take out the asparagus, bruize the green part as you do for Soups, till quite smooth, not too thick, strain and put it in again with a few fresh tops of asparagus which you should have half boiled in Water cut small in it, when quite tender it is done, the herbs should be all fresh, if it simmers sufficiently slow it will not waste more than a pint Veal stock is sometimes preferred and mint and onion the only herbs used.
Vegetable Soup - Rowland Webster
Take one quart of old Green peas boil them in a Gallon of soft water with a few pepper corns a sprig of mint an onion & anchovy clean washed let them boil till the peas are sufficiently dissolved to bruise thro a sieve so far we prepare over night as the above takes 2 hours then slice some lettuce & some a small proportin & fye alon. The whole takes a bout 1/4 lb of butter then the whole must be put into the preparation Soup in a covered stew pan & let it boil for 3 hours till the whole is reduced to 2 Qts, then a quart of very tender young Peas must be added so as to be completely boiled with salt and pepper according to your taste, we also add one or two peices of loaf sugar, It must be frequently stirred to prevent it sitting on --
Black Currant Lozenges
The Black currants put them into an oven in a pan & allow them to stew well put them thro a sive pulp all thro take off the liquid & boil it well pour it on a dish & dry it before the fire -

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Asparagus Soup - excellent Cut 3 lb of gravy Beef and 1/2 lb of lean Ham or Bacon into slices in a pan and toss them about over the fire for 10 minutes - add 5 pints of Water let it boil and skim it well, then put in 5 onions a bundle of green asparagus, a Lettuce, a handful of parsley a sprig of Mint, sweet bazil, Lemon thyme and Savory - a crust of Bread a few Celery seeds, or young Celery - pepper, Suet Ceyeane and let it stew gently 5 Hours at least, then take out the asparagus, bruize the green part as you do for Soups, till quite smooth, not too thick, strain and put it in again with a few fresh tops of asparagus which you should have half boiled in Water cut small in it, when quite tender it is done, the herbs should be all fresh, if it simmers sufficiently slow it will not waste more than a pint Veal stock is sometimes preferred and mint and onion the only herbs used. Vegetable Soup - Rowland Webster Take one quart of old Green peas boil them in a Gallon of soft water with a few pepper corns a sprig of mint an onion & anchovy clean washed let them boil till the peas are sufficiently dissolved to bruise thro a sieve so far we prepare over night as the above takes 2 hours then slice some lettuce & some a small proportin & fye alon. The whole takes a bout 1/4 lb of butter then the whole must be put into the preparation Soup in a covered stew pan & let it boil for 3 hours till the whole is reduced to 2 Qts, then a quart of very tender young Peas must be added so as to be completely boiled with salt and pepper according to your taste, we also add one or two peices of loaf sugar, It must be frequently stirred to prevent it sitting on -- Black Currant Lozenges The Black currants put them into an oven in a pan & allow them to stew well put them thro a sive pulp all thro take off the liquid & boil it well pour it on a dish & dry it before the fire -