DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Harriet Dawbarne cookbook, January 1834

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Page 11

Paste for raised Pork Pies   1/2 lb of Suet & 3/4 Lard to 1/2 pint of water this enough to mix 2 lbs of Flour & this will make four small pies.
Shaddock Marmalade   The weight of fruit in Sugar - cut the fruit in quarters take out the pulp, and put the rind on to boil in a brass pan cover it with cold water, boil it some minutes, and change it, again cover it with cold water then boil it until tender.  Take it out of the pan and scope out all the pith from the rind with a silver spoon.  Take out all the pulp & juice from the skin into a pint of cold water put all the pippins and skin, let them remain until you have put the rind which must be cut into fine chips into the pan then add the pulp, juice, and water when taken from the skin, boil altogether until it is clear and appears to be a nice jelly - The juice of two or three oranges improves the flavor very much    Miss Isabella Golding   11th July 1860

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Paste for raised Pork Pies 1/2 lb of Suet & 3/4 Lard to 1/2 pint of water this enough to mix 2 lbs of Flour & this will make four small pies. Shaddock Marmalade The weight of fruit in Sugar - cut the fruit in quarters take out the pulp, and put the rind on to boil in a brass pan cover it with cold water, boil it some minutes, and change it, again cover it with cold water then boil it until tender. Take it out of the pan and scope out all the pith from the rind with a silver spoon. Take out all the pulp & juice from the skin into a pint of cold water put all the pippins and skin, let them remain until you have put the rind which must be cut into fine chips into the pan then add the pulp, juice, and water when taken from the skin, boil altogether until it is clear and appears to be a nice jelly - The juice of two or three oranges improves the flavor very much Miss Isabella Golding 11th July 1860