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

Transcribe
Translate

Page 340

Dutch sauce S. J. Yarker -
Put into a small sauce pan the yolks of 3 eggs, the juice of one lemon, 3 ozs of butter a little salt, nutmeg, and Cayenne, and a wine glass full of water. Hold the sauce pan over a clear fire till it nearly boils.
To increase the quantity of Flour
Boil 1 1/2 lbs of whole rice in 3 pints of water for about five hours. beat it to a smooth paste, and while warm mix it with 14 lbs of flour and lay it for bread in the usual way This quantity is said to produce 28 or 30 lbs of good bread
Keiller Dundee Marmalade
Weigh Seville oranges - to every pound of orange allow. 2 lbs of sugar. & two pints of water. rub the slices perfectly clean & then slice them as thinly as possible with a sharp knife leaving out nothing but the pips. Mix the orange slices with the sugar & water put all into a pan and after it begins to boil, let it boil two hours. If the orange is not then quite clear allow it to remain a few minute longer.

Saving...

Dutch sauce S. J. Yarker - Put into a small sauce pan the yolks of 3 eggs, the juice of one lemon, 3 ozs of butter a little salt, nutmeg, and Cayenne, and a wine glass full of water. Hold the sauce pan over a clear fire till it nearly boils. To increase the quantity of Flour Boil 1 1/2 lbs of whole rice in 3 pints of water for about five hours. beat it to a smooth paste, and while warm mix it with 14 lbs of flour and lay it for bread in the usual way This quantity is said to produce 28 or 30 lbs of good bread Keiller Dundee Marmalade Weigh Seville oranges - to every pound of orange allow. 2 lbs of sugar. & two pints of water. rub the slices perfectly clean & then slice them as thinly as possible with a sharp knife leaving out nothing but the pips. Mix the orange slices with the sugar & water put all into a pan and after it begins to boil, let it boil two hours. If the orange is not then quite clear allow it to remain a few minute longer.