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

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Spirit Turpentine 4 ounces - Alcohol 4 ounces - Muriatic acid 1/4 of an ounce Rosin -- 1 Ditto - Fine flour 2 Table spoonsful Double Distilled vinegar 1 pint - Cold drawn Linseed oil 1 pint Disolve the Rosin in the Alcohol & Turpentine then add the other ingredients - given to me by the Honarable Mrs Orde Powlett -
Bakewell Pudding Mrs. Lucas High Field
A Quarter of a lb of Butter melted in the oven, the yolks of 4 Eggs and the whites of 2 well beaten, sugar it to your palate, add a few almonds, make a Rich crust in which put the preserves, then pour the other ingredients over it, Two good mealy Potatoes, make it finer, and eats better a day old - Apricots or Raspberries will do for this Pudding - 
A Good Pudding (French Batter) Mrs. Lucas do
a lump of Butter the size of a walnut, two spoonsful of flour, two of sugar finely powdered, 1/2 a pint of milk. the rind & juice of a Lemon and 3 Eggs -

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Spirit Turpentine 4 ounces - Alcohol 4 ounces - Muriatic acid 1/4 of an ounce Rosin -- 1 Ditto - Fine flour 2 Table spoonsful Double Distilled vinegar 1 pint - Cold drawn Linseed oil 1 pint Disolve the Rosin in the Alcohol & Turpentine then add the other ingredients - given to me by the Honarable Mrs Orde Powlett - Bakewell Pudding Mrs. Lucas High Field A Quarter of a lb of Butter melted in the oven, the yolks of 4 Eggs and the whites of 2 well beaten, sugar it to your palate, add a few almonds, make a Rich crust in which put the preserves, then pour the other ingredients over it, Two good mealy Potatoes, make it finer, and eats better a day old - Apricots or Raspberries will do for this Pudding - A Good Pudding (French Batter) Mrs. Lucas do a lump of Butter the size of a walnut, two spoonsful of flour, two of sugar finely powdered, 1/2 a pint of milk. the rind & juice of a Lemon and 3 Eggs -