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English cookbook, 1799
Page 245
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To Clarify Sugar - Miss C. S. Hobson Break the sugar into large lumps to every two lbs of sugar allow one pint of water, & the white of an Egg well beaten put it into the preserving pan keeping out a cup full of the water, & do not let it be put on the fire till the sugar is nearly dissolved When it boils pour in the tea cup full of water & let it rise again then take the pan from the fire & when the preparation is settled remove the scum placing it on a sieve What runs from this you may put back in the pan just boil it up again & skim it once more, when it will be fit for use it should not be stirred after the sugar is melted Potatoe Pudding Take a bout 6 hot patatoes mash them through a hair sieve, mix in a bout 3 ozs of butter, the yolks of 4 Eggs, the juice of 2 lemons & the peel of one grated fine, with sugar to your taste Beat all well together, then beat the whites of 2 Eggs put them in, & a little Brandy lay a crust round your dish, a bout 1/2 an hour will bake it - Miss C. S. Hobson
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To Clarify Sugar - Miss C. S. Hobson Break the sugar into large lumps to every two lbs of sugar allow one pint of water, & the white of an Egg well beaten put it into the preserving pan keeping out a cup full of the water, & do not let it be put on the fire till the sugar is nearly dissolved When it boils pour in the tea cup full of water & let it rise again then take the pan from the fire & when the preparation is settled remove the scum placing it on a sieve What runs from this you may put back in the pan just boil it up again & skim it once more, when it will be fit for use it should not be stirred after the sugar is melted Potatoe Pudding Take a bout 6 hot patatoes mash them through a hair sieve, mix in a bout 3 ozs of butter, the yolks of 4 Eggs, the juice of 2 lemons & the peel of one grated fine, with sugar to your taste Beat all well together, then beat the whites of 2 Eggs put them in, & a little Brandy lay a crust round your dish, a bout 1/2 an hour will bake it - Miss C. S. Hobson
Szathmary Culinary Manuscripts and Cookbooks
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