DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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To stew Tench
Take your Tench and clean them well, fry them a little to brown them, then put them into a stew Pan with some exceeding good Gravy, and Red Wine as much as will cover them, put in a few Herbs, and a little Chyan Pepper, stew them slowly 'till enough then thicken the Gravy
Currants for Tarts
Get ripe Currants when it is dry, pick them, to a pound and a quarter of Currants, a pound of Sugar, then put a pound of Sugar into a preserving Pan, with as much Juice as will dissolve them, when it boils skim it, and put in your Currants boil them 'till clean, and put them into a Jarr with Brandy Paper over them, tye them down, and keep them in a warm place. I always cover them with Mutton Fat.
Apple Pudding
Six Ounces of grated Apples, four Ounces of Butter, four ounces of fine Sugar, five Eggs leaving out part of the Whites, the Rind of 2 Lemons grated, and a spoonful or two of Brandy. Taste your Dish and bake it

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20 To stew Tench Take your Tench and clean them well, fry them a little to brown them, then put them into a stew Pan with some exceeding good Gravy, and Red Wine as much as will cover them, put in a few Herbs, and a little Chyan Pepper, stew them slowly 'till enough then thicken the Gravy Currants for Tarts Get ripe Currants when it is dry, pick them, to a pound and a quarter of Currants, a pound of Sugar, then put a pound of Sugar into a preserving Pan, with as much Juice as will dissolve them, when it boils skim it, and put in your Currants boil them 'till clean, and put them into a Jarr with Brandy Paper over them, tye them down, and keep them in a warm place. I always cover them with Mutton Fat. Apple Pudding Six Ounces of grated Apples, four Ounces of Butter, four ounces of fine Sugar, five Eggs leaving out part of the Whites, the Rind of 2 Lemons grated, and a spoonful or two of Brandy. Taste your Dish and bake it