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

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A Mould of Gooseberries. Mrs. Hutton Clifton
Take as many fresh Gooseberries you think will fill your mould, after they are coddled, & pulped through a sieve, sweeten it to your taste, and color it with the juice of Spinage - put as much Isinglass to it - dissolved with water that will make it turn out - Bottled Gooseberries will do as well as fresh, put custard round it - 3 Gills of Green Gooseberries, and half an ounce of Isinglass - 
Spunge Cream - Mrs Hutton Clifton
A pint of good cream, sweetened to your taste, add to it the juice or pulp of any fruit, small quantity of Lemon juice to make the Cream break, & whisk it till it becomes very thick, then add 3/4 of an oz of Isinglass disolved in a little water, & whip all together; put into a mould in Layers of fruit set in a cool place for one night
To Bottle Pease - Mrs. Campbell
Take marrow fat Pease very younge, have ready a pan of boiling water made very salt - put them into it and give them a scald for one minute; then put them on a hair sive to drain put on a Cloth & rub them till they are dry - when cold put them into Bottles corked very tight serve them up in a cool dry place - 
Browning for made dishes - Mrs. Campbell
Beat small 4 ounces of Treble refined sugar put it in a clean Iron frying pan with one ounce of Butter, set it over a clear fire, mix it very well together all the time, when it begins to be frothy, the sugar is dissolving, hold it higher over the fire have ready a pint of Red Wine, when the sugar & Butter is of a deep Brown, put a little of the wine, stir it well together, then add more wine, and keep stirring it all the time, put in half an ounce of Jamacin Pepper, six Cloves, 4 shalots pealed 2 or 3 blades of Mace - 3 Spoonsfull of mushroom catchup - as little salt

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A Mould of Gooseberries. Mrs. Hutton Clifton Take as many fresh Gooseberries you think will fill your mould, after they are coddled, & pulped through a sieve, sweeten it to your taste, and color it with the juice of Spinage - put as much Isinglass to it - dissolved with water that will make it turn out - Bottled Gooseberries will do as well as fresh, put custard round it - 3 Gills of Green Gooseberries, and half an ounce of Isinglass - Spunge Cream - Mrs Hutton Clifton A pint of good cream, sweetened to your taste, add to it the juice or pulp of any fruit, small quantity of Lemon juice to make the Cream break, & whisk it till it becomes very thick, then add 3/4 of an oz of Isinglass disolved in a little water, & whip all together; put into a mould in Layers of fruit set in a cool place for one night To Bottle Pease - Mrs. Campbell Take marrow fat Pease very younge, have ready a pan of boiling water made very salt - put them into it and give them a scald for one minute; then put them on a hair sive to drain put on a Cloth & rub them till they are dry - when cold put them into Bottles corked very tight serve them up in a cool dry place - Browning for made dishes - Mrs. Campbell Beat small 4 ounces of Treble refined sugar put it in a clean Iron frying pan with one ounce of Butter, set it over a clear fire, mix it very well together all the time, when it begins to be frothy, the sugar is dissolving, hold it higher over the fire have ready a pint of Red Wine, when the sugar & Butter is of a deep Brown, put a little of the wine, stir it well together, then add more wine, and keep stirring it all the time, put in half an ounce of Jamacin Pepper, six Cloves, 4 shalots pealed 2 or 3 blades of Mace - 3 Spoonsfull of mushroom catchup - as little salt