DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 57

Shrewsbury Cakes 57
Take two pd of the finest flour put to it a pd & quarter of butter rub them very well together Then add a pd & quarter of fine Sugar sifted grate in a Nutmeg beat three Whites & two yolks of Eggs with a little Rose Water mix These with yr Paste let it stand an hour & then make it up into Cakes prick them & lay them on paper wet them a feather dipped in Rose Water grate over them a little fine Sugar bake them in a Slow Oven on Tins. - 
Orange Jelly Mrs Kenyans Chester
Pare 6 and squeeze the Juice of 12 China Oranges 6 Seville & 6 Lemons through a lawn Sieve put in the parings boil as much double refined Sugar till it begins to drop as you think will sweeten, keep stirring the Juice as you pour in the Sugar have four Ounces of Isinglass boild & strained set it in a cool place (but first pour it to the Juice) stir it now & then, when it begins to Jelly fill your molds.

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Shrewsbury Cakes 57 Take two pd of the finest flour put to it a pd & quarter of butter rub them very well together Then add a pd & quarter of fine Sugar sifted grate in a Nutmeg beat three Whites & two yolks of Eggs with a little Rose Water mix These with yr Paste let it stand an hour & then make it up into Cakes prick them & lay them on paper wet them a feather dipped in Rose Water grate over them a little fine Sugar bake them in a Slow Oven on Tins. - Orange Jelly Mrs Kenyans Chester Pare 6 and squeeze the Juice of 12 China Oranges 6 Seville & 6 Lemons through a lawn Sieve put in the parings boil as much double refined Sugar till it begins to drop as you think will sweeten, keep stirring the Juice as you pour in the Sugar have four Ounces of Isinglass boild & strained set it in a cool place (but first pour it to the Juice) stir it now & then, when it begins to Jelly fill your molds.