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English cookbook, 1799
Page 258
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Meringues Whip 4 whites of eggs to a strong froth, add a little grated Lemon peel 3 Tablespoonsfulls of fine sifted sugar, whip it well together, [illegible] , then with a spoon the size of a walnut on white paper powder them over with fine sugar, & put them in the oven, they will rise & take a light brown when done take out the inside & fill with sweetmeat or cream the Eggs must be quite fresh or they will not do, it is a pretty dish - White Fish Sauce Excellent Boil 3 Anchovies in a cup full of water 10 Minnets strain it, add a cupfull of white gravey Mace white pepper & thick cream, thicken with flour & butter add Lemon juice, white sauce for Fowls the same only half the anchovies or you may add Mushrooms Ginger Beer 10 Gallons of water, 10 lbs of moist sugar, boiled together 3/4 of an hour clarifying it with the whites of 5 Eggs well beaten, skim it well, when cold as Beer vat, put a little yeast to it, let it stand all night, put into your cask, the juice and rinds of a dozen Lemons, 10 oz of Ginger bruised turn the Beer & bung the Cash, down, let it stand 14 days then bottle it & in 14 days it will be fit for use -
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Meringues Whip 4 whites of eggs to a strong froth, add a little grated Lemon peel 3 Tablespoonsfulls of fine sifted sugar, whip it well together, [illegible] , then with a spoon the size of a walnut on white paper powder them over with fine sugar, & put them in the oven, they will rise & take a light brown when done take out the inside & fill with sweetmeat or cream the Eggs must be quite fresh or they will not do, it is a pretty dish - White Fish Sauce Excellent Boil 3 Anchovies in a cup full of water 10 Minnets strain it, add a cupfull of white gravey Mace white pepper & thick cream, thicken with flour & butter add Lemon juice, white sauce for Fowls the same only half the anchovies or you may add Mushrooms Ginger Beer 10 Gallons of water, 10 lbs of moist sugar, boiled together 3/4 of an hour clarifying it with the whites of 5 Eggs well beaten, skim it well, when cold as Beer vat, put a little yeast to it, let it stand all night, put into your cask, the juice and rinds of a dozen Lemons, 10 oz of Ginger bruised turn the Beer & bung the Cash, down, let it stand 14 days then bottle it & in 14 days it will be fit for use -
Szathmary Culinary Manuscripts and Cookbooks
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