DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 46

Apple Jelly. (109)
Boil one pound and a half of lump Sugar and one pint of water together until thick, add two pounds of apples of a good flavour cut and cored, and the peal of one lemon with some of the juice, boil these together till they become thick enough to take a mould, and when cold it will turn out Custard to put round the dish. -
Lemon Solid (110)
Take five lemons, a quarter of a pound of lump Sugar broken into Small pieces, rub the rinds of the lemons with the Sugar to extract the flavour, put one ounce of Isinglass to a pint of cream, then boil the Isinglass cream and Sugar a quarter of an hour, pour it into a basin, and when nearly cold add the juice of the five lemons Strain it into your moulds.  
Solid Custard (111)
Boil half an ounce of Isinglass in a pint of new milk Sweeten it, when the Isinglass is dissolved Strain and add the yolks of four eggs well beaten. Simmer Slowly till thick add bitter almonds Stirred into the Custard as it is taken off the fire pour into moulds.
Lemon Sponge. (103)
Dissolve two ounces of Isinglass in a pint of water, add the juice of 9 lemons and Sugar to your taste, Strain it thro' muslin, and whisk it till it looks like Sponge. put it into the mould with a piece of crape in it rub the Sugar on the lemon it gives a pretty colour.

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Apple Jelly. (109) Boil one pound and a half of lump Sugar and one pint of water together until thick, add two pounds of apples of a good flavour cut and cored, and the peal of one lemon with some of the juice, boil these together till they become thick enough to take a mould, and when cold it will turn out Custard to put round the dish. - Lemon Solid (110) Take five lemons, a quarter of a pound of lump Sugar broken into Small pieces, rub the rinds of the lemons with the Sugar to extract the flavour, put one ounce of Isinglass to a pint of cream, then boil the Isinglass cream and Sugar a quarter of an hour, pour it into a basin, and when nearly cold add the juice of the five lemons Strain it into your moulds. Solid Custard (111) Boil half an ounce of Isinglass in a pint of new milk Sweeten it, when the Isinglass is dissolved Strain and add the yolks of four eggs well beaten. Simmer Slowly till thick add bitter almonds Stirred into the Custard as it is taken off the fire pour into moulds. Lemon Sponge. (103) Dissolve two ounces of Isinglass in a pint of water, add the juice of 9 lemons and Sugar to your taste, Strain it thro' muslin, and whisk it till it looks like Sponge. put it into the mould with a piece of crape in it rub the Sugar on the lemon it gives a pretty colour.