DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Cookery manuscript, Reading, England

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A Pudding
One pound of Beef Suet chopped small, Six Table spoonful's of Flour, the same quantity of Sugar, Six Eggs, a glass of Brandy, half a Nutmeg, half a pound of Raisins of the Sun stoned, a little Salt. To boil four hours. Miss Cave
To make Waldon Sausages 
Take three pounds of Lean Pork, and the same quantity of fat, half a pound of Beef Suett shred very fine; add the crumb of two penny rolls and four eggs - Sage, Pepper, salt; Nutmeg to your taste.
Another
Three pounds of Lean Pork from off the Loin quite free from skin, and two pounds of Fat, chop them together and add salt and pepper, to your taste, with a little Nutmeg, Mace, and dried Sage rubbed very fine, mix all well together, and put it into the skins, which must not be filled too full.
To make Black Currant Wine
To three pounds of Currants put one Gallon of water, mash them together and let them stand twenty four hours, then strain it off, and to every [gallon?] of liquor, put three pounds of powder sugar; [illegible] to every seven gallons of liquor put one [illegible] of Brandy - As soon as it is fine it may bottled.

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A Pudding One pound of Beef Suet chopped small, Six Table spoonful's of Flour, the same quantity of Sugar, Six Eggs, a glass of Brandy, half a Nutmeg, half a pound of Raisins of the Sun stoned, a little Salt. To boil four hours. Miss Cave To make Waldon Sausages Take three pounds of Lean Pork, and the same quantity of fat, half a pound of Beef Suett shred very fine; add the crumb of two penny rolls and four eggs - Sage, Pepper, salt; Nutmeg to your taste. Another Three pounds of Lean Pork from off the Loin quite free from skin, and two pounds of Fat, chop them together and add salt and pepper, to your taste, with a little Nutmeg, Mace, and dried Sage rubbed very fine, mix all well together, and put it into the skins, which must not be filled too full. To make Black Currant Wine To three pounds of Currants put one Gallon of water, mash them together and let them stand twenty four hours, then strain it off, and to every [gallon?] of liquor, put three pounds of powder sugar; [illegible] to every seven gallons of liquor put one [illegible] of Brandy - As soon as it is fine it may bottled.