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English cookbook, 1799
Page 155
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eggs & the whites of two, well beaten up stir it gently on the fire until it becomes of a proper consistence. Let it cool, then roll it into croquetts in the shape of a cork next strew it over them some bread crumbs & roll them several times in the crumbs, fry them, strew oven them some pounded sugar & send them up with fried parsley. N.B. remove the lemon peel out of the cream before you put the rice to it. Mince Pies - Mrs A. Orde Take the juice and seeds from six Lemons and boil the skins till quite tender - when cool beat them in a mortar to a pulp - mix this with three pounds of Beef suet, two lb of Raisins, two lb of apples all finely shred, & two pounds of sugar and some orange peel - add the juice of the lemon and a little Brandy.
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eggs & the whites of two, well beaten up stir it gently on the fire until it becomes of a proper consistence. Let it cool, then roll it into croquetts in the shape of a cork next strew it over them some bread crumbs & roll them several times in the crumbs, fry them, strew oven them some pounded sugar & send them up with fried parsley. N.B. remove the lemon peel out of the cream before you put the rice to it. Mince Pies - Mrs A. Orde Take the juice and seeds from six Lemons and boil the skins till quite tender - when cool beat them in a mortar to a pulp - mix this with three pounds of Beef suet, two lb of Raisins, two lb of apples all finely shred, & two pounds of sugar and some orange peel - add the juice of the lemon and a little Brandy.
Szathmary Culinary Manuscripts and Cookbooks
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