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

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Portugues Souffle
Take a quarter of a pound of Butter as much flower as will Thicken it add a little milk it must not be made to thin When it boils take it of and add sugar, Brandy, oranges flower water grated lemon, lemon & nutmeg & the Yolks of Eggs prepare a mould with sweeter puff paste then a lair of your souffle and a layer of Apricot jam & so on untill your mould is nearly full then bake it you may do it with apples 
Pett Petile Chause
Take ounces of Butter the same of flour disolve it in a stewpan, then add four tablespoonfuls of new milk stir these untill boiling hot over a quick fire, then add 2 whole Eggs one at a time & the yolk of a third Egg, the white must be beat to a froth, take & drop your petite chause on a tin and bake them in a slow oven, when done put in the white of Eggs and some powdered sugar & set them in the oven - to brown - 
Itallienne Sauce
Take choped Mushrooms 2 tablespoonfuls, half a spoonful of shalot, and the same of parsley draw them with a little butter then add some white sauce & skim it well, season it well with cayenne pepper and salt -
Almond paste
Take half a lb of sweet Almonds blanched & pounded well add a little water to prevent them oiling when they are quite in a past add 6 ounces of pounded sugar, pound all well together your paste is quite fine, put it in a stew pan over a slow fire & stir it with a wooden spoon till your paste is become quite white & Dry put your paste into pots & keep it covered in order to prevent it from drying when you use it roll it out thin, and make it into Cups or you may cut it in, Shapes for cottages or a church by having patterns in paper which you cut your paste by and set it together with sugar lurmella

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Portugues Souffle Take a quarter of a pound of Butter as much flower as will Thicken it add a little milk it must not be made to thin When it boils take it of and add sugar, Brandy, oranges flower water grated lemon, lemon & nutmeg & the Yolks of Eggs prepare a mould with sweeter puff paste then a lair of your souffle and a layer of Apricot jam & so on untill your mould is nearly full then bake it you may do it with apples Pett Petile Chause Take ounces of Butter the same of flour disolve it in a stewpan, then add four tablespoonfuls of new milk stir these untill boiling hot over a quick fire, then add 2 whole Eggs one at a time & the yolk of a third Egg, the white must be beat to a froth, take & drop your petite chause on a tin and bake them in a slow oven, when done put in the white of Eggs and some powdered sugar & set them in the oven - to brown - Itallienne Sauce Take choped Mushrooms 2 tablespoonfuls, half a spoonful of shalot, and the same of parsley draw them with a little butter then add some white sauce & skim it well, season it well with cayenne pepper and salt - Almond paste Take half a lb of sweet Almonds blanched & pounded well add a little water to prevent them oiling when they are quite in a past add 6 ounces of pounded sugar, pound all well together your paste is quite fine, put it in a stew pan over a slow fire & stir it with a wooden spoon till your paste is become quite white & Dry put your paste into pots & keep it covered in order to prevent it from drying when you use it roll it out thin, and make it into Cups or you may cut it in, Shapes for cottages or a church by having patterns in paper which you cut your paste by and set it together with sugar lurmella