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

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An economical Method of making a pint of white sauce - 
Put equal parts of broth and milk into a stew pan with an onion & a blade of mace - set on the fire to boil 10 minutes have ready & rub together on a plate an oz of flour and butter, put it into the stew pan - stir it well till it boils up then stand it near the fire or stove stirring it every now & then till it becomes quite smooth, then strain it through a sieve into a basin, put it back into the stew pan season it with salt & the juice of a small lemon beat up the yolks of two eggs well with about 3 table spoonfuls of milk strain it through a sieve into your sauce stir it well, & keep it near the fire, but be sure & do not let it boil stir it well - This is a convenient veil for boiled fowls & whose complexions are not inviting - 
Frosted Codlins & Cream
Boil gently some fine large codlins in spring water, with a very little rocke alum; & when they become some what more than than half done, peel off their outside skin, rub them over with oiled butter, & sift fine loaf sugar plentifully over them place them on a tin plate; let it stand in a slow oven till the sugar on the codlins has a port like appearance; and serve them up when cold, surrounded with finely perfumed tart cream. If a oz or more codlins thus prepared are put into a trifle glass, having a flower or other pleasing ornament on the top of each codlin they form a very elegant as well as excellent dish for the most fashionable table - Novr:20:39
Lent Pottatoes - 
Beat 3 or 4 ounces of almonds, & 3 or 4 bitter, when Blanched, putting a little orange flower water to prevent them oiling; add eight ounces of butter, 4 Eggs well beaten & strained, 1/2 a glass of raisin wine, & sugar to your taste. Beat all well quite smooth, and grait in 3 Savoy biscuits - Make balls of the above with a little flour the size of a chesnut; throw them into a stewpan of boiling lard, and boil them of a beautiful yellow brown - drain them on a sieve - serve them up with sweet sauce -

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An economical Method of making a pint of white sauce - Put equal parts of broth and milk into a stew pan with an onion & a blade of mace - set on the fire to boil 10 minutes have ready & rub together on a plate an oz of flour and butter, put it into the stew pan - stir it well till it boils up then stand it near the fire or stove stirring it every now & then till it becomes quite smooth, then strain it through a sieve into a basin, put it back into the stew pan season it with salt & the juice of a small lemon beat up the yolks of two eggs well with about 3 table spoonfuls of milk strain it through a sieve into your sauce stir it well, & keep it near the fire, but be sure & do not let it boil stir it well - This is a convenient veil for boiled fowls & whose complexions are not inviting - Frosted Codlins & Cream Boil gently some fine large codlins in spring water, with a very little rocke alum; & when they become some what more than than half done, peel off their outside skin, rub them over with oiled butter, & sift fine loaf sugar plentifully over them place them on a tin plate; let it stand in a slow oven till the sugar on the codlins has a port like appearance; and serve them up when cold, surrounded with finely perfumed tart cream. If a oz or more codlins thus prepared are put into a trifle glass, having a flower or other pleasing ornament on the top of each codlin they form a very elegant as well as excellent dish for the most fashionable table - Novr:20:39 Lent Pottatoes - Beat 3 or 4 ounces of almonds, & 3 or 4 bitter, when Blanched, putting a little orange flower water to prevent them oiling; add eight ounces of butter, 4 Eggs well beaten & strained, 1/2 a glass of raisin wine, & sugar to your taste. Beat all well quite smooth, and grait in 3 Savoy biscuits - Make balls of the above with a little flour the size of a chesnut; throw them into a stewpan of boiling lard, and boil them of a beautiful yellow brown - drain them on a sieve - serve them up with sweet sauce -