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

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Sponge Cake
Take 5 eggs, and the weight of 3 in Sugar, and 2 in Flour; when the 5 Eggs are well beaten gradually add sugar and then the Flour, with a little Grated lemon peel, and a very small quantity of volatile salt, bake it in a thin mould, in a rather quick oven 
French Biscuits
Half a pound of Sugar, half a pound of flour, 4 Eggs, the white and yolks beat seperate, beat the yolks and sugar together 20 minuets, then take 1 spoonfull of the white and one of the Flour at a time till you have beaten it altogether Drop them into small cakes on paper sift Sugar over them, and bake 1/4 of an hour or 20 Minuets in a rather quick oven - 
Cream cheese
To 1 Pint of Good Cream add to it a little Salt and the Juice of half a lemon and whisk it till light and stiff, pour it in a Cloth and hang it in a cool place to drain the whey out then press it into the form of a Cream Cheese, Make it in the Morning for Dinner the same Day -

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Sponge Cake Take 5 eggs, and the weight of 3 in Sugar, and 2 in Flour; when the 5 Eggs are well beaten gradually add sugar and then the Flour, with a little Grated lemon peel, and a very small quantity of volatile salt, bake it in a thin mould, in a rather quick oven French Biscuits Half a pound of Sugar, half a pound of flour, 4 Eggs, the white and yolks beat seperate, beat the yolks and sugar together 20 minuets, then take 1 spoonfull of the white and one of the Flour at a time till you have beaten it altogether Drop them into small cakes on paper sift Sugar over them, and bake 1/4 of an hour or 20 Minuets in a rather quick oven - Cream cheese To 1 Pint of Good Cream add to it a little Salt and the Juice of half a lemon and whisk it till light and stiff, pour it in a Cloth and hang it in a cool place to drain the whey out then press it into the form of a Cream Cheese, Make it in the Morning for Dinner the same Day -