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English cookbook, 1799
Page 271
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Fromage of Apples Take one dozen of apples, peel and core them, put them on to stew with a little water when tender rub them through sive the add Isinglass, sugar a little Brandy, grated Lemon peel, and orange flour water, take & whip them untill it begins to thicken, then add to the whites of 3 Eggs after they are bet to a strong froth whip all together for a short time and put it in your mould you may colour it if you like Portugues Souffle Take a quarter of a pd of Butter as much flour as will thicken it add a little milk it must not be made to thin, when it boils take it of and add sugar, Brandy orange flour water grated lemon, Lemon & nutmeg & the yolks of Eight eggs prepare a mould with sweet or puff paste then put in a lare of your souffle & a lair of Apricots Jam and so on untill your mould is nearly full then bake it you may do it with stewed apples - Flemish Soup Miss Terry Leyburn Peel and slice twelve pottatoes, & a bout half an oz onions, and cut six or eight heads of celery into small peices. Put them into a stewpan with a quarter of a lb of butter and some what less than a pint of water, and let it boil very slowly, for an hour, over a stove. Fill the stewpan up with veal stock or good broth or gravey and having boiled it till the Potatoes are dissolved, rub it through a sieve, add a pint of cream, and keep it hot in a small soup pot till served up - all white soups should be warmed by putting the soup pot into boiling water - This a good maigre soup only by substituting more water for the stock or gravey -
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Fromage of Apples Take one dozen of apples, peel and core them, put them on to stew with a little water when tender rub them through sive the add Isinglass, sugar a little Brandy, grated Lemon peel, and orange flour water, take & whip them untill it begins to thicken, then add to the whites of 3 Eggs after they are bet to a strong froth whip all together for a short time and put it in your mould you may colour it if you like Portugues Souffle Take a quarter of a pd of Butter as much flour as will thicken it add a little milk it must not be made to thin, when it boils take it of and add sugar, Brandy orange flour water grated lemon, Lemon & nutmeg & the yolks of Eight eggs prepare a mould with sweet or puff paste then put in a lare of your souffle & a lair of Apricots Jam and so on untill your mould is nearly full then bake it you may do it with stewed apples - Flemish Soup Miss Terry Leyburn Peel and slice twelve pottatoes, & a bout half an oz onions, and cut six or eight heads of celery into small peices. Put them into a stewpan with a quarter of a lb of butter and some what less than a pint of water, and let it boil very slowly, for an hour, over a stove. Fill the stewpan up with veal stock or good broth or gravey and having boiled it till the Potatoes are dissolved, rub it through a sieve, add a pint of cream, and keep it hot in a small soup pot till served up - all white soups should be warmed by putting the soup pot into boiling water - This a good maigre soup only by substituting more water for the stock or gravey -
Szathmary Culinary Manuscripts and Cookbooks
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