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

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Gooseberry Biscquits - Mrs. Lawson
When full grown, set Green Goseberry into a Jar & cover it close & set it in a pot of Boiling water till the fruit is quite soft, then put it through a Seive for Goseberry pare to clear it from the skins & seeds, & to very pd of Pulp put half a pd of Sugar well beat & sifted & the white of 5 Eggs & it must be beat at least two hours with a wisk, when it becomes a light froth then put it into papers moulds, which must be very slightly rubbed with a little sweet oil & dryed gently before the fire & in the sun The moulds must be of strong white paper - 
Lemon Whip Cream Mrs. Chaytn Cooft
1 pint of cream the juice of 2 Lemons the rind grated 1/4 of a pound of Sugar froth it up with whisk till it becomes thick, then put it into a draining mould or in Glasses - 
Bignets Fritters Mrs. Hunter
Put half a pint of milk into a Stew pan when it boils throw in 3 Tablespoonsful of Flour keep stiring it all the time till quite smooth, then Break in two Eggs one at a time a teaspoonful of Sweet Oil or Clarefied Butter beat all well togather have ready some hot Lard drop in a Teaspoonful at a time form them a nice Brown; lay them on the Back of a sive and make a mark on one side with a penknife, put in some jams & dish them on a napkin - 
Shamross Pastrey - Mrs. Hunter
Take seven Eggs weigh them, the same weight of sugar, the same of Butter, the same of Flour, the Rind & juice of one Lemon, Beat all well together, Bake it on a tin baking sheet a bout a quarter of an inch thick, cut it with a round cutter & put one upon annother with Jam between all of them, cut it out in the middle & fill with whiped cream -

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Gooseberry Biscquits - Mrs. Lawson When full grown, set Green Goseberry into a Jar & cover it close & set it in a pot of Boiling water till the fruit is quite soft, then put it through a Seive for Goseberry pare to clear it from the skins & seeds, & to very pd of Pulp put half a pd of Sugar well beat & sifted & the white of 5 Eggs & it must be beat at least two hours with a wisk, when it becomes a light froth then put it into papers moulds, which must be very slightly rubbed with a little sweet oil & dryed gently before the fire & in the sun The moulds must be of strong white paper - Lemon Whip Cream Mrs. Chaytn Cooft 1 pint of cream the juice of 2 Lemons the rind grated 1/4 of a pound of Sugar froth it up with whisk till it becomes thick, then put it into a draining mould or in Glasses - Bignets Fritters Mrs. Hunter Put half a pint of milk into a Stew pan when it boils throw in 3 Tablespoonsful of Flour keep stiring it all the time till quite smooth, then Break in two Eggs one at a time a teaspoonful of Sweet Oil or Clarefied Butter beat all well togather have ready some hot Lard drop in a Teaspoonful at a time form them a nice Brown; lay them on the Back of a sive and make a mark on one side with a penknife, put in some jams & dish them on a napkin - Shamross Pastrey - Mrs. Hunter Take seven Eggs weigh them, the same weight of sugar, the same of Butter, the same of Flour, the Rind & juice of one Lemon, Beat all well together, Bake it on a tin baking sheet a bout a quarter of an inch thick, cut it with a round cutter & put one upon annother with Jam between all of them, cut it out in the middle & fill with whiped cream -