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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 55
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it gently all the time, and take care you do not break the slices when it is cold, put it into jelly or sweet meat glasses, tie them down with brandy papers over them. They are pretty for a desert of any kind. Make Sauce for a Goose Pare, Core, and slice your Apples, put them in a saucepan, with as much water as will keep them from burning, set them over a very slow fire, keep them close covered till they are all of a pulp, them put in a Camp of butter, and Sugar to your taste beat them well, and send, them to the Table.
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it gently all the time, and take care you do not break the slices when it is cold, put it into jelly or sweet meat glasses, tie them down with brandy papers over them. They are pretty for a desert of any kind. Make Sauce for a Goose Pare, Core, and slice your Apples, put them in a saucepan, with as much water as will keep them from burning, set them over a very slow fire, keep them close covered till they are all of a pulp, them put in a Camp of butter, and Sugar to your taste beat them well, and send, them to the Table.
Szathmary Culinary Manuscripts and Cookbooks
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