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English cookbook, 1820
Page 266
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a quarter of good loaf Sugar, of a third of which make a thin Syrup and boil them in it ten or fifteen Minutes - repeating the boiling of the Syrup without the fruit every other day till clear, thickening it gradually with the remainder of the Sugar till the Syrup is as thick and rich as you would wish it - The Syrup shoud always after the first boiling be put on the Oranges cold -- of the pulp you may take out the Skins and Seeds and add to the Marmalade Lobster Pudding - Mrs Mawson Take the pea out of a New Lobster before it is boil'd and bruise it fine - the boil the Lobster - and when boil'd take out all the Meat and pound it fine in a Mortar - then Season it with Salt Cayenne pepper and white pepper - Mix with Crumbs of bread finely gratered and a little bit of Butter - as much Egg as will bind it - put it in a Tin Mould with a Cover to it and boil & turn it out - Make some good Melted Butter and boil the red [illegible] at it and [illegible] it
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a quarter of good loaf Sugar, of a third of which make a thin Syrup and boil them in it ten or fifteen Minutes - repeating the boiling of the Syrup without the fruit every other day till clear, thickening it gradually with the remainder of the Sugar till the Syrup is as thick and rich as you would wish it - The Syrup shoud always after the first boiling be put on the Oranges cold -- of the pulp you may take out the Skins and Seeds and add to the Marmalade Lobster Pudding - Mrs Mawson Take the pea out of a New Lobster before it is boil'd and bruise it fine - the boil the Lobster - and when boil'd take out all the Meat and pound it fine in a Mortar - then Season it with Salt Cayenne pepper and white pepper - Mix with Crumbs of bread finely gratered and a little bit of Butter - as much Egg as will bind it - put it in a Tin Mould with a Cover to it and boil & turn it out - Make some good Melted Butter and boil the red [illegible] at it and [illegible] it
Szathmary Culinary Manuscripts and Cookbooks
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