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English cookbook, 1799
Page 267
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Scallop Oysters Mrs. Hutton Clifton Castle Put them into a Scallop with their own gravey, season with Mace salt & pepper put some little bits of Butter on them on the top and then cover with bread crumbs and put it into the oven until the outside becomes crisp & pritty Brown English Champayne To 3 Gallons of water put 9 lbs of Lisbon Sugar, boil it 1/2 an hour, scum it well then Take 1 Gallon of white currants picked but not bruised, pour the liquor boiling hot on them, when nearly cold, put some yeast and work it 2 days, then strain it through a Flannel Bag put it in a cask that will just hold it, with 1/2 oz of Isinglass well bruised, when it has done working close it up for Month. then bottle it and in each bottle put a very small piece of double refined sugar - Downing College Pudding Ground rice according to the size off pudding wanted Mixed with equal quanty of milk and cream put it over the fire stirring it carefully till it forms a thick paste, add 3 oz of butter, and fine Sugar, 5 or 6 Eggs. according to size of pudding a moderate sized glass off Brandy a small one of Sherry, some grated Cinnamon, Bake it. putting at the bottom of the dish a little Raspberry Jam and when baked cover the top with Apricot Jam and put it again in the oven for 3 or 4 Minuets
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Scallop Oysters Mrs. Hutton Clifton Castle Put them into a Scallop with their own gravey, season with Mace salt & pepper put some little bits of Butter on them on the top and then cover with bread crumbs and put it into the oven until the outside becomes crisp & pritty Brown English Champayne To 3 Gallons of water put 9 lbs of Lisbon Sugar, boil it 1/2 an hour, scum it well then Take 1 Gallon of white currants picked but not bruised, pour the liquor boiling hot on them, when nearly cold, put some yeast and work it 2 days, then strain it through a Flannel Bag put it in a cask that will just hold it, with 1/2 oz of Isinglass well bruised, when it has done working close it up for Month. then bottle it and in each bottle put a very small piece of double refined sugar - Downing College Pudding Ground rice according to the size off pudding wanted Mixed with equal quanty of milk and cream put it over the fire stirring it carefully till it forms a thick paste, add 3 oz of butter, and fine Sugar, 5 or 6 Eggs. according to size of pudding a moderate sized glass off Brandy a small one of Sherry, some grated Cinnamon, Bake it. putting at the bottom of the dish a little Raspberry Jam and when baked cover the top with Apricot Jam and put it again in the oven for 3 or 4 Minuets
Szathmary Culinary Manuscripts and Cookbooks
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