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English cookbook, 1799
Page 191
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To Make Damson Cakes - Mrs L. Hartley Put your Damson into a preserving pan close covered up set them on the fire, stew them gently till the damsons are all quite soft stirring them sometimes, when that is don take out the stones & to every lb of damsons a quarter of a lb of loaf sugar, before you mix the damsons & sugar together make the sugar hot & then put the damsons to it, & boil it a long time till it lays in a heap at the bottom of your, pan pour it in small moulds and set it to dry. Tart Paste - Mrs L. Hartley Take a lb of Butter, 1/2 a lb of flour, three spoonfuls of double refined sugar beat small, rub the butter into the flour, then make it into paste, with the 2 yolks of Eggs & one white, one spoonful of water, roll the paste so thin that you may see through it, the bottoms must be thicker rub them over with white of eggs, well beat & sift sugar over when you set them in the oven. Apricot clear paste Pare your apricots scald them in water, drain that from them, take out the stones rub them through a coarse sive to every pound of pulp put a pound of loaf sugar finely powdered, sift it over them, but only half the sugar, let it boil till it be clear take the other half of the sugar put to it a 1/4 of a pint of water, boil it to a candy height, skim it & put it to your apricots, & stir it well, then put it into glasses & dry it when dry loosen the edges, & turn it out
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To Make Damson Cakes - Mrs L. Hartley Put your Damson into a preserving pan close covered up set them on the fire, stew them gently till the damsons are all quite soft stirring them sometimes, when that is don take out the stones & to every lb of damsons a quarter of a lb of loaf sugar, before you mix the damsons & sugar together make the sugar hot & then put the damsons to it, & boil it a long time till it lays in a heap at the bottom of your, pan pour it in small moulds and set it to dry. Tart Paste - Mrs L. Hartley Take a lb of Butter, 1/2 a lb of flour, three spoonfuls of double refined sugar beat small, rub the butter into the flour, then make it into paste, with the 2 yolks of Eggs & one white, one spoonful of water, roll the paste so thin that you may see through it, the bottoms must be thicker rub them over with white of eggs, well beat & sift sugar over when you set them in the oven. Apricot clear paste Pare your apricots scald them in water, drain that from them, take out the stones rub them through a coarse sive to every pound of pulp put a pound of loaf sugar finely powdered, sift it over them, but only half the sugar, let it boil till it be clear take the other half of the sugar put to it a 1/4 of a pint of water, boil it to a candy height, skim it & put it to your apricots, & stir it well, then put it into glasses & dry it when dry loosen the edges, & turn it out
Szathmary Culinary Manuscripts and Cookbooks
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