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

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To Make Sawce for Capons.
Take Some Strong Broth and White Wine, with An Anchovy, a little Pepper, a Nut-megg, a blade of Mace, together boild, then mince the inside of a Lemmon And put to it, with a piece of fresh butter, worke Some of your butter in flower to thicken your Sawce Then put in Some fresh Oysters, and Garnish your Dish with Lemmons and Barberries.
To Make a Sack Possett.
Take 2 Quarts of Cream and boile it with whole Spice, then take 12 Eggs well beaten and Stran'd Take the Cream from the fire and Stirr in the Eggs And as much Sugar as will Sweeten it then put In as much Sack as will make tast well, and Set it On the fire again, and let it Stand a While, then Take a Ladle and raise it up gently from the bottom Of the Skillet that you make it in, and breake it as Little as you can, and so do till you See it is thick Enough, then put it into a Bason with a Ladle Gently, if you do it too much it will Whey, which Must be carefully avoided.
To Make a Dish of Green Puddings to Butter.
Take a Quart of Cream and boile it then put in 12 Eggs, of which leave out 6 Whites, one Manchett Grated a little Salt, Cloves and Mace, and Sugar, then Collour it well with the juice of Spinnge, or if you Will have them Yellow, with Saffron, then boile them In wet Clothes flower'd, or in little Wooden dish first Butter'd, then take Sugar, Sack, and butter, and put It all over them when you dish them, Stick them with Blanch'd Allmonds, Split in halves, and it will look Very fine, Garnish your dish with Sugar.
Another Way for Cheese Cakes.
Take a pint of Crud Some Rice boild tender in Milk, Halfe a pound of fresh butter, beat in the Morter with The crud, a little Cream, the Yolks of 6 Eggs, Some Rose

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To Make Sawce for Capons. Take Some Strong Broth and White Wine, with An Anchovy, a little Pepper, a Nut-megg, a blade of Mace, together boild, then mince the inside of a Lemmon And put to it, with a piece of fresh butter, worke Some of your butter in flower to thicken your Sawce Then put in Some fresh Oysters, and Garnish your Dish with Lemmons and Barberries. To Make a Sack Possett. Take 2 Quarts of Cream and boile it with whole Spice, then take 12 Eggs well beaten and Stran'd Take the Cream from the fire and Stirr in the Eggs And as much Sugar as will Sweeten it then put In as much Sack as will make tast well, and Set it On the fire again, and let it Stand a While, then Take a Ladle and raise it up gently from the bottom Of the Skillet that you make it in, and breake it as Little as you can, and so do till you See it is thick Enough, then put it into a Bason with a Ladle Gently, if you do it too much it will Whey, which Must be carefully avoided. To Make a Dish of Green Puddings to Butter. Take a Quart of Cream and boile it then put in 12 Eggs, of which leave out 6 Whites, one Manchett Grated a little Salt, Cloves and Mace, and Sugar, then Collour it well with the juice of Spinnge, or if you Will have them Yellow, with Saffron, then boile them In wet Clothes flower'd, or in little Wooden dish first Butter'd, then take Sugar, Sack, and butter, and put It all over them when you dish them, Stick them with Blanch'd Allmonds, Split in halves, and it will look Very fine, Garnish your dish with Sugar. Another Way for Cheese Cakes. Take a pint of Crud Some Rice boild tender in Milk, Halfe a pound of fresh butter, beat in the Morter with The crud, a little Cream, the Yolks of 6 Eggs, Some Rose