DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 73

An excellent curry powder (177)
Mustard seed [scorched?] and finely powdered  1 1/2 oz
Corriander seed in powder - - - - - - - - - - - - - - -  4 ozs
Tumeric [illegible] - - - - - [do?] - - - - - - - - - - - -  4 1/2 oz
Black pepper - - - - - - - - [do?] - - - - - - - - - - - -   3 ---
Cayenne pepper - - - - - - [do?] - - - - - - - - - - - -  1 1/4 --
The [lipes?] Cardamons - [do?] - - - - - - - - - - - -  1 ---
Ginger - - - - - - - - - - - - - [do?] - - - - - - - - - - - -   1/2 ---
Cinnamon - - - - - - - - - - -[do?]- - - - - - - - - - - - -  1 -----  
Cloves - - - - - - - - - - - - - [do?] - - - - - - - - - - - - -  1/2 ---
Mace - - - - - - - - - - - - - - [do?] - - - - - - - - - - -  - 1/2 -----
Misc the powder well together and put it into a wide mouth'd bottle for use
Sir J. Horton
Chicken and ham Patis..  (178)
Put three parts minced chicken and one part minced ham that has been braised.  Put some hot bechamel to the mince.  Squeeze a slice lemon and put a few drops of garlic or shalot vinegar, some pepper, and salt, and a very little sugar,  [Pie?] the patis the last thing and put them on a [paphir?]

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An excellent curry powder (177) Mustard seed [scorched?] and finely powdered 1 1/2 oz Corriander seed in powder - - - - - - - - - - - - - - - 4 ozs Tumeric [illegible] - - - - - [do?] - - - - - - - - - - - - 4 1/2 oz Black pepper - - - - - - - - [do?] - - - - - - - - - - - - 3 --- Cayenne pepper - - - - - - [do?] - - - - - - - - - - - - 1 1/4 -- The [lipes?] Cardamons - [do?] - - - - - - - - - - - - 1 --- Ginger - - - - - - - - - - - - - [do?] - - - - - - - - - - - - 1/2 --- Cinnamon - - - - - - - - - - -[do?]- - - - - - - - - - - - - 1 ----- Cloves - - - - - - - - - - - - - [do?] - - - - - - - - - - - - - 1/2 --- Mace - - - - - - - - - - - - - - [do?] - - - - - - - - - - - - 1/2 ----- Misc the powder well together and put it into a wide mouth'd bottle for use Sir J. Horton Chicken and ham Patis.. (178) Put three parts minced chicken and one part minced ham that has been braised. Put some hot bechamel to the mince. Squeeze a slice lemon and put a few drops of garlic or shalot vinegar, some pepper, and salt, and a very little sugar, [Pie?] the patis the last thing and put them on a [paphir?]