DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Macaroonz Mrs D'Arcy Hutton
Blanch a pound of sweet and half a pound of Bitter Almonds, beat them very fine with the Whites of 3 Eggs, pound with them a Table-spoonful of Ground rice; have ready pounded and sifted a pound and quarter of Sugar, when your Almonds are pounded, put the Sugar to them mix them well together then beat the Whites of 5 Eggs to a strong froth mix them with the Sugar and Almonds and beat it about 10 minutes. If you use more then three Whites in the pounding you must not put so many as five in the mixing lay a sheet of Cup paper on your Baking Tins, and cover that with Water paper, lay your Cakes on the paper with a tea-spoon and bake them. 
Italian Cheese Mrs D'Arcy Hutton
A pint of Thick Cream, and the Juice and rind of 2 Lemons, 4 Table Spoonsful of White Wine, with Sugar to your taste, These ingredients put into a Bowl and Wisk them for half an hour then put it into a Tin Mold that has holes in it, a think Muslin or Gauze must be laid in the holes to secure the Cream. 
French punch Mrs D'Arcy Hutton
To the peel of six Lemons and a pound and half of Sugar put 2 quarts of boiling Water, let it stand till cold, then add the Juice of 12 Lemons, and either two or three pints (to your taste) of the best rum, when mixed pour upon it one quart of boiling Milk and let it stand all night closely covered up - Then strain it through a  Jelly Bag till quite clear. 
Rice Cakes Mrs D'Arcy Hutton
Take a pound of Butter (16oz) and beat it twenty minutes with your hand, then add 1 lb of sifted Sugar with part of the peel up a Lemon grated into it. The Yolks and Whites of 8 Eggs beat seperately, half a pound of Ground rice and 1/2 lb of flour rubbed through a Sieve. put the Cakes into small Tins which must not be filled too full and bake them in a quick Oven.

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Macaroonz Mrs D'Arcy Hutton Blanch a pound of sweet and half a pound of Bitter Almonds, beat them very fine with the Whites of 3 Eggs, pound with them a Table-spoonful of Ground rice; have ready pounded and sifted a pound and quarter of Sugar, when your Almonds are pounded, put the Sugar to them mix them well together then beat the Whites of 5 Eggs to a strong froth mix them with the Sugar and Almonds and beat it about 10 minutes. If you use more then three Whites in the pounding you must not put so many as five in the mixing lay a sheet of Cup paper on your Baking Tins, and cover that with Water paper, lay your Cakes on the paper with a tea-spoon and bake them. Italian Cheese Mrs D'Arcy Hutton A pint of Thick Cream, and the Juice and rind of 2 Lemons, 4 Table Spoonsful of White Wine, with Sugar to your taste, These ingredients put into a Bowl and Wisk them for half an hour then put it into a Tin Mold that has holes in it, a think Muslin or Gauze must be laid in the holes to secure the Cream. French punch Mrs D'Arcy Hutton To the peel of six Lemons and a pound and half of Sugar put 2 quarts of boiling Water, let it stand till cold, then add the Juice of 12 Lemons, and either two or three pints (to your taste) of the best rum, when mixed pour upon it one quart of boiling Milk and let it stand all night closely covered up - Then strain it through a Jelly Bag till quite clear. Rice Cakes Mrs D'Arcy Hutton Take a pound of Butter (16oz) and beat it twenty minutes with your hand, then add 1 lb of sifted Sugar with part of the peel up a Lemon grated into it. The Yolks and Whites of 8 Eggs beat seperately, half a pound of Ground rice and 1/2 lb of flour rubbed through a Sieve. put the Cakes into small Tins which must not be filled too full and bake them in a quick Oven.