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

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Page 84

Olive Florridine. Take the best part of a leg of Veal, cut it into thin Slices, like Scotts Collops, beat them on both Sides with the back of a knife, Season them with Cloves, Mace And Nut=meggs, Salt and pepper, then cut a pound of fat bacon in thin Slices, role them up one by one, Put them into a Dish, and put to them 2 or 3 anchovis, 2 or 3 [illegible], half a handfull of Oysters, and halfe a handfull of Sweet meat balls, a Lemmon Slic'd and Par'd, [Sleep?] a pint of White Wine, half a pint of Strong broth, a little gravoy, put in half a pound of butter, Cover it with puff past, bake, and Serve it. 
Rice Florrindine. Take half a Pound of Rice pickt clean, boile it first in Milk then in Water, till its as thick as hafly pudding Then Set it by till it's cold, beat in 6 eggs, leave out Halfe the Whites, put in halfe a pint of Cream, 2 or 3 Spoonfull of Sack, a little Rose water, Season it with 3 peny worth of Cloves, Mace, Nut=meg, and Cinamon, half a pound of Sugar 2 pounds of Currant, 4 Ounces of Canded Lemon Orange and Cittern peek, A pound of Marrow or butter, Cover it with puff past And bake it, the Same ingredients for Almond Florrindine only blanch the Allmonds and beat them in a Stone Morter, with a Glass of Sack or a Little Rose Water, Garnish your dish with past Royal. 
Almond Florrindine. Take a Pound of Allmonds blanch'd and beaten in a Stone Morter, with a Glass of Sack or rose water, then Grate in half a pound of [bisca?] and put in a pint of Cream or Yolks of Eggs, and half a pound of fine Sugar Season it with Cloves, Mace, Nut=megs, and Cinamon, A pound of Marrow or butter, then lay good puff Past, round the Sides of your dish, don't bake it too much.
A Florrindine. Take what Quantity of [Crud?] you please, turn it the Same Way as for Cheese Cakes, put in a pound of blanched Allmonds beat fine with a Spoonfull of Rose water, half

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Olive Florridine. Take the best part of a leg of Veal, cut it into thin Slices, like Scotts Collops, beat them on both Sides with the back of a knife, Season them with Cloves, Mace And Nut=meggs, Salt and pepper, then cut a pound of fat bacon in thin Slices, role them up one by one, Put them into a Dish, and put to them 2 or 3 anchovis, 2 or 3 [illegible], half a handfull of Oysters, and halfe a handfull of Sweet meat balls, a Lemmon Slic'd and Par'd, [Sleep?] a pint of White Wine, half a pint of Strong broth, a little gravoy, put in half a pound of butter, Cover it with puff past, bake, and Serve it. Rice Florrindine. Take half a Pound of Rice pickt clean, boile it first in Milk then in Water, till its as thick as hafly pudding Then Set it by till it's cold, beat in 6 eggs, leave out Halfe the Whites, put in halfe a pint of Cream, 2 or 3 Spoonfull of Sack, a little Rose water, Season it with 3 peny worth of Cloves, Mace, Nut=meg, and Cinamon, half a pound of Sugar 2 pounds of Currant, 4 Ounces of Canded Lemon Orange and Cittern peek, A pound of Marrow or butter, Cover it with puff past And bake it, the Same ingredients for Almond Florrindine only blanch the Allmonds and beat them in a Stone Morter, with a Glass of Sack or a Little Rose Water, Garnish your dish with past Royal. Almond Florrindine. Take a Pound of Allmonds blanch'd and beaten in a Stone Morter, with a Glass of Sack or rose water, then Grate in half a pound of [bisca?] and put in a pint of Cream or Yolks of Eggs, and half a pound of fine Sugar Season it with Cloves, Mace, Nut=megs, and Cinamon, A pound of Marrow or butter, then lay good puff Past, round the Sides of your dish, don't bake it too much. A Florrindine. Take what Quantity of [Crud?] you please, turn it the Same Way as for Cheese Cakes, put in a pound of blanched Allmonds beat fine with a Spoonfull of Rose water, half