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

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in a Mortar till it is a fine paste pouring the Butter by degrees - to every pound of Beef 4 anchovies wash'd & boned - beat the Beef anchovies and Butter together - put in a little beat mace - put it in pots, cover it with clarified Butter - it is very good with Anchovies. -
Gingerbread  Doctor Lewther.
Two pounds of treacle half an oz of ginger- one oz of Carraway Seeds two Oz of Corriender Seeds 1 oz of Sugar. two Eggs beat half an Ounce of Butter Oil'd a pound & half of flour - and a glass of Brandy if you choose it - baked in deep Tins like a Seed or Plumb Cake, or cut in cakes as you like.
To preserve Damasceues  Mis Porter
To every pound of Damasceues half a pound of Sugar - a layer of Damasceues and a layer of Sugar - to be put in good large Jars till Jars are full - lye them close over with Bladders, and leathers over the

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in a Mortar till it is a fine paste pouring the Butter by degrees - to every pound of Beef 4 anchovies wash'd & boned - beat the Beef anchovies and Butter together - put in a little beat mace - put it in pots, cover it with clarified Butter - it is very good with Anchovies. - Gingerbread Doctor Lewther. Two pounds of treacle half an oz of ginger- one oz of Carraway Seeds two Oz of Corriender Seeds 1 oz of Sugar. two Eggs beat half an Ounce of Butter Oil'd a pound & half of flour - and a glass of Brandy if you choose it - baked in deep Tins like a Seed or Plumb Cake, or cut in cakes as you like. To preserve Damasceues Mis Porter To every pound of Damasceues half a pound of Sugar - a layer of Damasceues and a layer of Sugar - to be put in good large Jars till Jars are full - lye them close over with Bladders, and leathers over the