DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 27

Lemon Biscuits
Take ten Eggs leave out nine of the whites beat them half an hour then put in a pound of double refin'd Sugar beat & sifted & the yellow rind of one Lemon grated, beat it half an hour longer then put in half a pound of fine flour, squeeze in the juice of half a Lemon, the flour must be well dry'd before the fire, beat it half an hour longer it must be beat without intermission from the beginning, butter your pans & when you have put it into them, sift a little sugar over them, half an hour will bake them. 
To Make Cowslip Wing - Mrs Harrison
To 6 Gallons of water put 3 Pecks of cowslips 15 lb of Loaf Sugar and 6 Lemons when the sugar and water has boil'd half and hour skim it and put the rinds of two Lemons in the boiling water, after putting the cowslips in the Barrel, put the Liquor to them new milk warm, with 2 spoonfuls of new yeast, and the remainder of the Lemon peel, when cold squeeze the Lemons & put in the juice, stirring it 3 times a Day, for 3 days hen close the Barrel let it stand 5 weeks, when Bottled [rench?] the Bottles with Brandy.

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Lemon Biscuits Take ten Eggs leave out nine of the whites beat them half an hour then put in a pound of double refin'd Sugar beat & sifted & the yellow rind of one Lemon grated, beat it half an hour longer then put in half a pound of fine flour, squeeze in the juice of half a Lemon, the flour must be well dry'd before the fire, beat it half an hour longer it must be beat without intermission from the beginning, butter your pans & when you have put it into them, sift a little sugar over them, half an hour will bake them. To Make Cowslip Wing - Mrs Harrison To 6 Gallons of water put 3 Pecks of cowslips 15 lb of Loaf Sugar and 6 Lemons when the sugar and water has boil'd half and hour skim it and put the rinds of two Lemons in the boiling water, after putting the cowslips in the Barrel, put the Liquor to them new milk warm, with 2 spoonfuls of new yeast, and the remainder of the Lemon peel, when cold squeeze the Lemons & put in the juice, stirring it 3 times a Day, for 3 days hen close the Barrel let it stand 5 weeks, when Bottled [rench?] the Bottles with Brandy.