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Susan Gilbert's late nineteenth century British cookery manuscript
Page 98
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Red Cabbage Slice it into a colander and sprinkle each layer with salt, let it drain 2 days, then put it into a jar, and pour boiling vinegar over it, These who like spice flavour boil it with the vinegar. Ratifie Biscuits 1/2 lb of Flour, 1/2 lb powdered loaf sugar, 2 oz of bitter almonds blanched and powdered, about 2 Tea spoonfuls of Volatile salts, mix all well, and then add 3 eggs yolks and whites to be well beaten. Rush puff Paste Weigh an equal quantity, with as much Flour as you may require, mix a little of the former with the latter, and wet it, with as little water, as will make it into a stiff paste roll it out, and pull all the butter over it, in slices, turn in the ends, and roll it thin do this twice, touch it no more than can be avoided, it requires a quick oven.
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Red Cabbage Slice it into a colander and sprinkle each layer with salt, let it drain 2 days, then put it into a jar, and pour boiling vinegar over it, These who like spice flavour boil it with the vinegar. Ratifie Biscuits 1/2 lb of Flour, 1/2 lb powdered loaf sugar, 2 oz of bitter almonds blanched and powdered, about 2 Tea spoonfuls of Volatile salts, mix all well, and then add 3 eggs yolks and whites to be well beaten. Rush puff Paste Weigh an equal quantity, with as much Flour as you may require, mix a little of the former with the latter, and wet it, with as little water, as will make it into a stiff paste roll it out, and pull all the butter over it, in slices, turn in the ends, and roll it thin do this twice, touch it no more than can be avoided, it requires a quick oven.
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