DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

Transcribe
Translate

Page 11

11
Sweet Macaroni  Mrs. Kingscote
2 oz of Piped Macaroni boiled in a pint of milk when tender strain from the milk pretty dry make a Plain Custard & pour over it hot but before 
you put your Macaroni in your dish put a layer of Sweetmeat let it all stand to be cold before you send it up
Potatoe Pudding  Mrs. Kingscote
Peel boil & Rub through a sieve some Potatoes take 1/2 lb so done mix it with 6 oz of Loaf Sugar 4 eggs & the juice of 1 Large Lemon & the Peel grated in a 1/4 lb of Butter - 2 Tablespoonfuls of Brandy put a crust round your dish & bake it 20 minutes
To Preserve Oranges whole Benrettit
Grate the Outside skin of your Oranges then put them into spring water & tie them all separately in a cloth put them into 3 of 4 different waters & boil them till they are very tender when you take them out cut a little round bit out of the top & lay the Oranges on a cloth to drain quite dry then weigh them & to every lb of Fruit 1 lb 1/2 of Lump Sugar to a lb of Sugar not quite a Pint of Water let it boil & skim it put in your Oranges.
& the little Pieces & let it boil 3/4 of an hour & then set them by in the syrope & not cover them the next day boil them again till the syrope is thick put them in your Pots with the hates uppermost & fill them up quite full with syrope & then put on the Pieces

Saving...

11 Sweet Macaroni Mrs. Kingscote 2 oz of Piped Macaroni boiled in a pint of milk when tender strain from the milk pretty dry make a Plain Custard & pour over it hot but before you put your Macaroni in your dish put a layer of Sweetmeat let it all stand to be cold before you send it up Potatoe Pudding Mrs. Kingscote Peel boil & Rub through a sieve some Potatoes take 1/2 lb so done mix it with 6 oz of Loaf Sugar 4 eggs & the juice of 1 Large Lemon & the Peel grated in a 1/4 lb of Butter - 2 Tablespoonfuls of Brandy put a crust round your dish & bake it 20 minutes To Preserve Oranges whole Benrettit Grate the Outside skin of your Oranges then put them into spring water & tie them all separately in a cloth put them into 3 of 4 different waters & boil them till they are very tender when you take them out cut a little round bit out of the top & lay the Oranges on a cloth to drain quite dry then weigh them & to every lb of Fruit 1 lb 1/2 of Lump Sugar to a lb of Sugar not quite a Pint of Water let it boil & skim it put in your Oranges. & the little Pieces & let it boil 3/4 of an hour & then set them by in the syrope & not cover them the next day boil them again till the syrope is thick put them in your Pots with the hates uppermost & fill them up quite full with syrope & then put on the Pieces