DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Then put it in a dry Gally Pott and Cover it not Till it be cold least it should be mouldy, and be sure You boile it well, then tye it down with Leather for Use. Its good to be taken thus 2 Cloves the last thing you do in a little of the Sirrup in a Spoon, not chewing It at all, but Swallow it down whole Cover the garlick with Sugar, and be sure you touch not the rough of Your mouth, It cures all Obstructions in the Stomach It prevents a Consumption, Cureth the green Sickness and surfits it cleanseth the Guts, kills the worms in the Stomach and Bladder, and keepeth the body Solvable.
Gelly of Lemmons.  Take the rines of 2 or 3 Lemmons par'd as thin as posible you can in little bitts, and make a water boile, and put them in, let them boile till the water is yellow, and if the rine is bitter, then boile them in another water till they are not bitter, then make your gelly of hard green Pippins, and let it run through your gelly bagg till its very cleare and fine, then take 3 quarters of a pint of that gelly, and with the lemon juice fill up the pint strain it through a piece of mursolin before you put it in, then take a pound of double refin'd sugar, and a little water and boile the sugar almost candy high, then put in your gelly and scum it clear with white Paper as your must all white sweet meat, and let it boile a little, and just put in the rines or you may leave them out, but for present use they look pretty, fill up your glasses with gelly and with a scure stirr in loafe gold, which you must first grind into little pieces, Set them in your stove paper them up
Lemmon Waffers.  Take the juice of 2 or 3 lemons strain the seeds Clean out of them, Pair the Rines clean from the white and lay in the lemon juice all night to Collour it Yellow, then Strain it out into a Silver Poringer, and Take as much double refin'd sugar finely beaten Make it as thick as the thickest Craime, then put it over a Chaffing dish of coales and keep it stirring, Then take it of and set it on 3 or 4 times to Scall But dont let it boile, let the juice and sugar be well mixt together that it may not run two ways  Then take white Paper and with a Slick Stone Slick it and

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Then put it in a dry Gally Pott and Cover it not Till it be cold least it should be mouldy, and be sure You boile it well, then tye it down with Leather for Use. Its good to be taken thus 2 Cloves the last thing you do in a little of the Sirrup in a Spoon, not chewing It at all, but Swallow it down whole Cover the garlick with Sugar, and be sure you touch not the rough of Your mouth, It cures all Obstructions in the Stomach It prevents a Consumption, Cureth the green Sickness and surfits it cleanseth the Guts, kills the worms in the Stomach and Bladder, and keepeth the body Solvable. Gelly of Lemmons. Take the rines of 2 or 3 Lemmons par'd as thin as posible you can in little bitts, and make a water boile, and put them in, let them boile till the water is yellow, and if the rine is bitter, then boile them in another water till they are not bitter, then make your gelly of hard green Pippins, and let it run through your gelly bagg till its very cleare and fine, then take 3 quarters of a pint of that gelly, and with the lemon juice fill up the pint strain it through a piece of mursolin before you put it in, then take a pound of double refin'd sugar, and a little water and boile the sugar almost candy high, then put in your gelly and scum it clear with white Paper as your must all white sweet meat, and let it boile a little, and just put in the rines or you may leave them out, but for present use they look pretty, fill up your glasses with gelly and with a scure stirr in loafe gold, which you must first grind into little pieces, Set them in your stove paper them up Lemmon Waffers. Take the juice of 2 or 3 lemons strain the seeds Clean out of them, Pair the Rines clean from the white and lay in the lemon juice all night to Collour it Yellow, then Strain it out into a Silver Poringer, and Take as much double refin'd sugar finely beaten Make it as thick as the thickest Craime, then put it over a Chaffing dish of coales and keep it stirring, Then take it of and set it on 3 or 4 times to Scall But dont let it boile, let the juice and sugar be well mixt together that it may not run two ways Then take white Paper and with a Slick Stone Slick it and