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

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Page 30

With a spoonfull of rosewater into a dish over the fire in a chaffing dish of [coles?], and take the yolks of 2 eggs, beat them well together with a spoonfull of rosewater, then take them of the fire and beat them well, and set them on again and stirr well, sweeten it well, to your tast with good fine sugar, serve it cold.
Currant Cream.
Take the juices of 2 quarts of currants, sweeten it to your tast with fine sugar, put in the whites of 3 or 4 eggs well beaten, set it on a chaffing dish of [coles?], stirr it till its as thick as cream then [illegible] sugar over it and serve it.
Quince Cream.
Take a quince, rost it tender, then peel it and slice it thin, then boile a quart of good cream and put to it, and stirr it, sweeten it with good fine sugar to your tast, serve it.
Rasberry Cream.
Take the rasberries, beat them in a dish with a spoon, put to them a little orange flowerwater, and sugar enough to sweeten it and when it is well beaten, set it on the fire with a little musk, plum or [Arbergr...?], and make snow, as you make snow for your snow sillibubs, and the cream that is left after it is whiskt up mix with the rasberries, when you take it of the fire, which must be as soon as it is throughly hott power is into the bottom of a dish and lay the snow upon it, and drop some [illegible] rasberies on the snow, serve it.
Codlin Cream.
Take a pinch of cream put it to 2 yolks of eggs well beaten with orangeflower, and musk, plum beaten with it, then beat a little more, and stirr in the cream with a little butter, set it on the fire, to be scalling hot, stirring it all the while, then take it of and stirr it be cold, then have ready a pound of codlins scarp them, from the core, and dry on a chaffing dish of coales in a silver dish, and when [illegible] power the cream out, set it on a soft fire for a [illegible], and eat it when cold, and if you make it in the winter make it of John apples instead of codlins, serve it.
C

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With a spoonfull of rosewater into a dish over the fire in a chaffing dish of [coles?], and take the yolks of 2 eggs, beat them well together with a spoonfull of rosewater, then take them of the fire and beat them well, and set them on again and stirr well, sweeten it well, to your tast with good fine sugar, serve it cold. Currant Cream. Take the juices of 2 quarts of currants, sweeten it to your tast with fine sugar, put in the whites of 3 or 4 eggs well beaten, set it on a chaffing dish of [coles?], stirr it till its as thick as cream then [illegible] sugar over it and serve it. Quince Cream. Take a quince, rost it tender, then peel it and slice it thin, then boile a quart of good cream and put to it, and stirr it, sweeten it with good fine sugar to your tast, serve it. Rasberry Cream. Take the rasberries, beat them in a dish with a spoon, put to them a little orange flowerwater, and sugar enough to sweeten it and when it is well beaten, set it on the fire with a little musk, plum or [Arbergr...?], and make snow, as you make snow for your snow sillibubs, and the cream that is left after it is whiskt up mix with the rasberries, when you take it of the fire, which must be as soon as it is throughly hott power is into the bottom of a dish and lay the snow upon it, and drop some [illegible] rasberies on the snow, serve it. Codlin Cream. Take a pinch of cream put it to 2 yolks of eggs well beaten with orangeflower, and musk, plum beaten with it, then beat a little more, and stirr in the cream with a little butter, set it on the fire, to be scalling hot, stirring it all the while, then take it of and stirr it be cold, then have ready a pound of codlins scarp them, from the core, and dry on a chaffing dish of coales in a silver dish, and when [illegible] power the cream out, set it on a soft fire for a [illegible], and eat it when cold, and if you make it in the winter make it of John apples instead of codlins, serve it. C