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

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Apple Marmalade Margret Banner - 
Take the finest flavored apples you can get peel them and core them, put them in a stew pan with a little water, when done put them on a sive to drane and rub them through, four pound of apples will make a mould, boil it in a brass pan till it leaves the spoon and stir it all the time it is boiling to very pound of apples put one pound of sifted sugar the rind juice of a Lemon,  and a little Isinglass it must boil very quick serve it up with a custard on the dish, stick it with almonds, the long  way for a change, it looks very well plane -
Arrowt Shape Lady Bolton
Take a pint of milk sweeten it according to taste, not to be to sweet, add a little Lemon juice to it, set it on the fire to boil then have ready 2, very large table spoonfuls of arrow root, which you must mix with a little cold milk - set the milk on the fire is quite boiling hot pour it over the arrow root, stirring it all the time, then put it all back into the pan again & let it simmer over a slow fire for 5 minutes, then put it into a shape, & when cold turn it out on a dish, surrounded it with preserve & pour some cream (common cream out of the dairy, not a whipt cream) over it & send it to Table P.S This dish ought to be made over night, as it requires 20 hours standing in the shape the great are of making, the above dish it to prevent its tasting rough in the mouth, it should be very smooth & free from any gritty taste - The above arrow shape is mad just like starch - 
A Fig Pudding
Take 1 lb of Figs, shred fine 1/2 lb of Suet chopped small, 6 oz of bread crumbs, half a nutmeg and the yellow rind of a Lemon grated, 3 Eggs beaten, a wine glass of Brandy and sufficient

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Apple Marmalade Margret Banner - Take the finest flavored apples you can get peel them and core them, put them in a stew pan with a little water, when done put them on a sive to drane and rub them through, four pound of apples will make a mould, boil it in a brass pan till it leaves the spoon and stir it all the time it is boiling to very pound of apples put one pound of sifted sugar the rind juice of a Lemon, and a little Isinglass it must boil very quick serve it up with a custard on the dish, stick it with almonds, the long way for a change, it looks very well plane - Arrowt Shape Lady Bolton Take a pint of milk sweeten it according to taste, not to be to sweet, add a little Lemon juice to it, set it on the fire to boil then have ready 2, very large table spoonfuls of arrow root, which you must mix with a little cold milk - set the milk on the fire is quite boiling hot pour it over the arrow root, stirring it all the time, then put it all back into the pan again & let it simmer over a slow fire for 5 minutes, then put it into a shape, & when cold turn it out on a dish, surrounded it with preserve & pour some cream (common cream out of the dairy, not a whipt cream) over it & send it to Table P.S This dish ought to be made over night, as it requires 20 hours standing in the shape the great are of making, the above dish it to prevent its tasting rough in the mouth, it should be very smooth & free from any gritty taste - The above arrow shape is mad just like starch - A Fig Pudding Take 1 lb of Figs, shred fine 1/2 lb of Suet chopped small, 6 oz of bread crumbs, half a nutmeg and the yellow rind of a Lemon grated, 3 Eggs beaten, a wine glass of Brandy and sufficient