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

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Page 293

'Blanc Mange - Mrs. Swire Barningham
Take a quart of cream and an oz of Isinglass, stir it into the cream & sweeten it to your taste, add a little cinnamon, let it boil gently frequently stirring it till the Isinglass is nearly dissolved, then take it off the Fire, strain it & pour it into a Bason, stirring it one way till it is nearly cold then dip a mould into cold water & put it into it it is equally good half cream & half milk. 
Honey Comb Gingerbread - Mrs. Booty Leyburn 
half a pound of treacle, 1/2 lb of sugar, 1/2 lb of flour, 1/4 lb of Butter the thin rind of a Lemon grated and the juice Ginger to your taste, spread upon Tins very thin and when enough cut it and roll upon your finger - very good
Ginger bread Loaf plane - Mrs. Booty Leyburn
1 lb of flour, 1 lb of Treacle 1/2 oz of Ginger a desert spoon full of pearl ash, dissolved in as 1/2 Cup of cream, beat all well together, and bake immidiately in a very slow oven some times 1/2 a Glass of Ale or porter if it be very stiff & rub a little bit of butter in the flour - 
A Good Pudding (French Batter) - Mrs. Lucas 
a lump of Butter the size of a walnut, 2 spoonfuls of Flour, two of sugar finely powdered, 1/2 a pint of Milk, The rind & juice of a Lemon 3 Eggs High field
Bakewell Pudding - Mrs. Lucas 
a quarter of a lb of Butter, melted in the oven, the yolks 4 Eggs and the whites of two, well beaten, sugar it to your palate. add a few almonds, make a rich crust in which put Preserves, then pour the other over it, Two good mealy Potatoes make it firmer & it eats better a day old & cold - High field

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'Blanc Mange - Mrs. Swire Barningham Take a quart of cream and an oz of Isinglass, stir it into the cream & sweeten it to your taste, add a little cinnamon, let it boil gently frequently stirring it till the Isinglass is nearly dissolved, then take it off the Fire, strain it & pour it into a Bason, stirring it one way till it is nearly cold then dip a mould into cold water & put it into it it is equally good half cream & half milk. Honey Comb Gingerbread - Mrs. Booty Leyburn half a pound of treacle, 1/2 lb of sugar, 1/2 lb of flour, 1/4 lb of Butter the thin rind of a Lemon grated and the juice Ginger to your taste, spread upon Tins very thin and when enough cut it and roll upon your finger - very good Ginger bread Loaf plane - Mrs. Booty Leyburn 1 lb of flour, 1 lb of Treacle 1/2 oz of Ginger a desert spoon full of pearl ash, dissolved in as 1/2 Cup of cream, beat all well together, and bake immidiately in a very slow oven some times 1/2 a Glass of Ale or porter if it be very stiff & rub a little bit of butter in the flour - A Good Pudding (French Batter) - Mrs. Lucas a lump of Butter the size of a walnut, 2 spoonfuls of Flour, two of sugar finely powdered, 1/2 a pint of Milk, The rind & juice of a Lemon 3 Eggs High field Bakewell Pudding - Mrs. Lucas a quarter of a lb of Butter, melted in the oven, the yolks 4 Eggs and the whites of two, well beaten, sugar it to your palate. add a few almonds, make a rich crust in which put Preserves, then pour the other over it, Two good mealy Potatoes make it firmer & it eats better a day old & cold - High field