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

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Page 89

Ham Toast (222)
Take the lean of ham and chop it small and to 4 large Spoonsful put 2 eggs well beat, a small lump of butter and some cream, a little white pepper thicken with a very little flour if necessary, Stir it all together over the fire till quite hot lay it on small pieces of Toast either with or without poached eggs.
Carolina Balls. (223)
Take a large apple and when you have got out all the the core fill it up with lemon peel cut very fine take a large Spoonfull of rice well washed and lay the apple in it tie it up in a cloth to form a dumpling, boil it half an hour three of these make a Small dish.
To drop Spinach (224)
First pick it and wash it well, then boil it till soft with plenty of Salt in the water, then strain it very well; when chopped add to it bread crumbs, a little cream and a lump of butter, and make all hot together before sent to table.

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Ham Toast (222) Take the lean of ham and chop it small and to 4 large Spoonsful put 2 eggs well beat, a small lump of butter and some cream, a little white pepper thicken with a very little flour if necessary, Stir it all together over the fire till quite hot lay it on small pieces of Toast either with or without poached eggs. Carolina Balls. (223) Take a large apple and when you have got out all the the core fill it up with lemon peel cut very fine take a large Spoonfull of rice well washed and lay the apple in it tie it up in a cloth to form a dumpling, boil it half an hour three of these make a Small dish. To drop Spinach (224) First pick it and wash it well, then boil it till soft with plenty of Salt in the water, then strain it very well; when chopped add to it bread crumbs, a little cream and a lump of butter, and make all hot together before sent to table.