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

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To make a Trifle - Mrs. Bradley Richmond
Take two quarts of cream, the yolks of 16 Eggs beaten up & boiled in the cream, with a stick of Cinnamon & a desert spoonful of Ratafia - When it is cold put in 3 Glasses of Brandy & sweeten it to your taste, then put into your Trifle dish 1/2 lb of Maccaroons 4 Sponge Biscuits & 6 Table spoonfuls of preserved Raspberries & pour on the custard over them - Then put into a quart of cold cream a few knobs of sugar the whites of Eight eggs & beaten up together as the froth rises take it upon the bottom of a Seive & let it remain half an hour before you put it in your trifle
To drop Maccaroin - Mrs Chas F. Nagshaw
boil 2 ozs till tender, & drain it well, put one ounce of Butter into a stewpan, with two spoonfuls of flour, moistened will with a gill of cream, & four spoonsfuls of good veal gravey. add 2 qrs of grated Cheshire cheese, 2 spoonfuls of mustard Cayenne pepper, & salt, to the taste -

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To make a Trifle - Mrs. Bradley Richmond Take two quarts of cream, the yolks of 16 Eggs beaten up & boiled in the cream, with a stick of Cinnamon & a desert spoonful of Ratafia - When it is cold put in 3 Glasses of Brandy & sweeten it to your taste, then put into your Trifle dish 1/2 lb of Maccaroons 4 Sponge Biscuits & 6 Table spoonfuls of preserved Raspberries & pour on the custard over them - Then put into a quart of cold cream a few knobs of sugar the whites of Eight eggs & beaten up together as the froth rises take it upon the bottom of a Seive & let it remain half an hour before you put it in your trifle To drop Maccaroin - Mrs Chas F. Nagshaw boil 2 ozs till tender, & drain it well, put one ounce of Butter into a stewpan, with two spoonfuls of flour, moistened will with a gill of cream, & four spoonsfuls of good veal gravey. add 2 qrs of grated Cheshire cheese, 2 spoonfuls of mustard Cayenne pepper, & salt, to the taste -