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

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Page 87

Lemon drops (216)
Grate three large lemons with a large piece of double refined sugar; then scrape the sugar into a plate, add half a spoonfull of flour, mix well and beat it into a light paste with the white of an egg. Deposit upon white paper and put them into a moderate oven on a tin plate. 
A Seasoning for Catless (217)
1 lb of Salt, 1 nutmeg, 3 cloves, 1/4 oz of mace 1/2 a teaspoonfull of Cayenne pepper, a large spoonfull of common pepper all dried and beaten very fine, then Sifted and bruised together and kept in a bottle in a dry place.
To bottle Hot Currants (218)
Cut your currants off the Stalks and mind you do not put one bruised one into the bottles, they must also be got when dry, before you cork them light a match and just put it into the neck each bottle and then rosin the corks over.

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Lemon drops (216) Grate three large lemons with a large piece of double refined sugar; then scrape the sugar into a plate, add half a spoonfull of flour, mix well and beat it into a light paste with the white of an egg. Deposit upon white paper and put them into a moderate oven on a tin plate. A Seasoning for Catless (217) 1 lb of Salt, 1 nutmeg, 3 cloves, 1/4 oz of mace 1/2 a teaspoonfull of Cayenne pepper, a large spoonfull of common pepper all dried and beaten very fine, then Sifted and bruised together and kept in a bottle in a dry place. To bottle Hot Currants (218) Cut your currants off the Stalks and mind you do not put one bruised one into the bottles, they must also be got when dry, before you cork them light a match and just put it into the neck each bottle and then rosin the corks over.