DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert cookbook, 1848-1887

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Lemon Sponge
Dissolve 1 oz of Isinglass, in 1/2 pint of warm water then the juice of 4 lemons, the peel of one, 8 oz of loaf sugar, to be mixed all together, then strain and whisk them all together, then strain with the whites of 2 eggs for 1 hour, till of a thick sponge. This quantity will fill a large Mould, the Wine may either be put to it when made, or when eaten. Mrs G.

Boiled Custards
Take a pint of New Milk, lemon peel, mace, and cinnamon, of each a [sunk?] quantity boiled up together and7 eggs and 3 whites used almonds, loaf sugar and Brandy to your taste. Mrs Gamhan

Dutch Flummery
Take 1 oz of Isinglass steeped in 1/2 pint of warm water 12 hours, put to it 1/2 pint of white Wine, the yolks of 5 eggs well beaten, the juice of a lemon and the peel grated sweeten it to your taste, then boil it till the Isinglass is dissolved strain it off, and when cold enough, put it into Moulds moistened with Wine.

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Lemon Sponge Dissolve 1 oz of Isinglass, in 1/2 pint of warm water then the juice of 4 lemons, the peel of one, 8 oz of loaf sugar, to be mixed all together, then strain and whisk them all together, then strain with the whites of 2 eggs for 1 hour, till of a thick sponge. This quantity will fill a large Mould, the Wine may either be put to it when made, or when eaten. Mrs G. Boiled Custards Take a pint of New Milk, lemon peel, mace, and cinnamon, of each a [sunk?] quantity boiled up together and7 eggs and 3 whites used almonds, loaf sugar and Brandy to your taste. Mrs Gamhan Dutch Flummery Take 1 oz of Isinglass steeped in 1/2 pint of warm water 12 hours, put to it 1/2 pint of white Wine, the yolks of 5 eggs well beaten, the juice of a lemon and the peel grated sweeten it to your taste, then boil it till the Isinglass is dissolved strain it off, and when cold enough, put it into Moulds moistened with Wine.