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

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Page 333

it on the edge, dridge it with sugar and Salamander it, preserved Raspberries may, be put between if you wish -
Lemon Spune
Dissolve 3 1/4 ounces of Isinglass & 20 ounces of sugar, 1 part of the sugar be rubbed on the rind of the Lemon to take the flavor) in a pint & half of water strain it into a bowl & add the juice of 3 Lemons when a bout new milk warm begin to whisk it & do so, till it a stiff froth, then pour it into a mould - you may colour it with Damson syrup
Lemon Flummery
Pare the rinds of 4 Lemons - squeze the juice into a basin throwing in the rinds but not the pips add half pint of water, cover them close and let them stand all night - next day strain it through a clean cloth and add one oz of isinglass - put it into a pan with 6 eggs well beaten and 10 oz of sugar - put your sauce pan on the fire and keep skimming it one way till it becomes the consistence of cream and when it is new milk warm pour it into your moulds -

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it on the edge, dridge it with sugar and Salamander it, preserved Raspberries may, be put between if you wish - Lemon Spune Dissolve 3 1/4 ounces of Isinglass & 20 ounces of sugar, 1 part of the sugar be rubbed on the rind of the Lemon to take the flavor) in a pint & half of water strain it into a bowl & add the juice of 3 Lemons when a bout new milk warm begin to whisk it & do so, till it a stiff froth, then pour it into a mould - you may colour it with Damson syrup Lemon Flummery Pare the rinds of 4 Lemons - squeze the juice into a basin throwing in the rinds but not the pips add half pint of water, cover them close and let them stand all night - next day strain it through a clean cloth and add one oz of isinglass - put it into a pan with 6 eggs well beaten and 10 oz of sugar - put your sauce pan on the fire and keep skimming it one way till it becomes the consistence of cream and when it is new milk warm pour it into your moulds -