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English cookbook, 1799
Page 36
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Goosberry Cream - Take a good quantity of goosberrys cut of the tops & stalkes boyle them in water till they are soft mash them through a [canois?] strener then take a quart of the pulp sweeten it to your taste, take 4 yolks of eggs or 2 whites as you like for yellowness beat them if you would have it look white put to it 8 whites to one yolk a little orange flower water or Rose, then put it to as much cream as you like for thickness, but let the pulp of the berrys be cold before you put the cream to it, set it on the fire to scald then take it of and stir it till its quite cold, so serve it up To Make Lemon Cheesecakes - Take 3 Lemons and pare of the skins and let them boil till they be tender & take half a pound of almonds blanch'd and beat them very fine with Rose water, put to them 9 ounces of sugar and 6 ounces of butter and one nutmeg 4 spoonfulls of cream and 6 eggs, stir them well together and so fill your pans you may add sweetmeats if you please. Rattaphea To every gallon of Brandy put (400) apricocks stone bruised with the kirnells and half a pd of white sugar candy, half an ounce of cinamon bruised put all into a glass jarr, and shake them together & tye it up close with a bladder, sett it in a warm place where it may get the heat of the fire or the sunn, let it stand two months shake it often, then filter it, more sugar candy would do better
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Goosberry Cream - Take a good quantity of goosberrys cut of the tops & stalkes boyle them in water till they are soft mash them through a [canois?] strener then take a quart of the pulp sweeten it to your taste, take 4 yolks of eggs or 2 whites as you like for yellowness beat them if you would have it look white put to it 8 whites to one yolk a little orange flower water or Rose, then put it to as much cream as you like for thickness, but let the pulp of the berrys be cold before you put the cream to it, set it on the fire to scald then take it of and stir it till its quite cold, so serve it up To Make Lemon Cheesecakes - Take 3 Lemons and pare of the skins and let them boil till they be tender & take half a pound of almonds blanch'd and beat them very fine with Rose water, put to them 9 ounces of sugar and 6 ounces of butter and one nutmeg 4 spoonfulls of cream and 6 eggs, stir them well together and so fill your pans you may add sweetmeats if you please. Rattaphea To every gallon of Brandy put (400) apricocks stone bruised with the kirnells and half a pd of white sugar candy, half an ounce of cinamon bruised put all into a glass jarr, and shake them together & tye it up close with a bladder, sett it in a warm place where it may get the heat of the fire or the sunn, let it stand two months shake it often, then filter it, more sugar candy would do better
Szathmary Culinary Manuscripts and Cookbooks
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