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

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Page 127

Orange Jelly - approved
dissolve in one pint of water, one oz of Isinglass when nearly dissolved add the rind of 1 lemon, strain the juice of the lemon, 1 seville orange, and 12 china orange put it to the Isinglass & add sugar to your taste let it boil 2 or 3 minuets, then add a small glass of red currant wine, or a little Brandy strain it through a muslin if it is put in the skins, let it cool a little after it is boild, after the pulp is taken out the skins may be put in cold salt & water
Directions for using wood moulds for Pastry
The quantity of butter for making the paste is in the proportion of two ounces to a pound of flour. The butter is put into as much boiling water as will mix the paste stiff when melted pour both together to the flour & work it well with flour (& also white sifted sugar preferred) till it does not stick to the hand. Then knead it (adding flour if necessary, to prevent it being sticky) till it looks smooth & will yield to the impressions of the finger without rising Powder your board with a little fine flour or starch powder tied up in a piece of thick muslin. Then roll out a piece of the paste, not very thick, the size of your board, & press it well into the device, on the board, & with a thin pliant knife pressing flat upon the Board with the left hand on the top, cut off the superfluous paste, keeping your knife flat upon the board that none of the paste may may remain but what is necessary for making

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Orange Jelly - approved dissolve in one pint of water, one oz of Isinglass when nearly dissolved add the rind of 1 lemon, strain the juice of the lemon, 1 seville orange, and 12 china orange put it to the Isinglass & add sugar to your taste let it boil 2 or 3 minuets, then add a small glass of red currant wine, or a little Brandy strain it through a muslin if it is put in the skins, let it cool a little after it is boild, after the pulp is taken out the skins may be put in cold salt & water Directions for using wood moulds for Pastry The quantity of butter for making the paste is in the proportion of two ounces to a pound of flour. The butter is put into as much boiling water as will mix the paste stiff when melted pour both together to the flour & work it well with flour (& also white sifted sugar preferred) till it does not stick to the hand. Then knead it (adding flour if necessary, to prevent it being sticky) till it looks smooth & will yield to the impressions of the finger without rising Powder your board with a little fine flour or starch powder tied up in a piece of thick muslin. Then roll out a piece of the paste, not very thick, the size of your board, & press it well into the device, on the board, & with a thin pliant knife pressing flat upon the Board with the left hand on the top, cut off the superfluous paste, keeping your knife flat upon the board that none of the paste may may remain but what is necessary for making