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English cookbook, 1799
Page 280
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Receipt for bottling Rise fruit Miss D Strawbenegee Gather the fruit dry take off the tops and stalks. fill the bottles quite full (if it is Gooseberries or any stone fruit you must put a table spoonful of lump Sugar or of water) cork them loosely wrap them round with hay put them into a pan of cold water to boil till they settle: then take them out of the pan and take the corks out, the following morning cork them and Rosin them over Fish Sauce Four Yolks of Eggs, a gill of cream, a Spoonful of common Vinegar, Ditto of Tarragon Vinegar 1/4 lb of Butter, a few capers a very little Cayenne Pepper, & a very small quantity of Mace. The Butter, Vinegar Cayenne & Mace are all put together in a saucepan till melted - The Yolks of Eggs being previously broken into a bason the hot Butter &c &c are pound upon them & stirred well up then the cream is added when the whole is warmed not boiled It is ready to serve given to me by the Honable Mrs. Orde Powlett
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Receipt for bottling Rise fruit Miss D Strawbenegee Gather the fruit dry take off the tops and stalks. fill the bottles quite full (if it is Gooseberries or any stone fruit you must put a table spoonful of lump Sugar or of water) cork them loosely wrap them round with hay put them into a pan of cold water to boil till they settle: then take them out of the pan and take the corks out, the following morning cork them and Rosin them over Fish Sauce Four Yolks of Eggs, a gill of cream, a Spoonful of common Vinegar, Ditto of Tarragon Vinegar 1/4 lb of Butter, a few capers a very little Cayenne Pepper, & a very small quantity of Mace. The Butter, Vinegar Cayenne & Mace are all put together in a saucepan till melted - The Yolks of Eggs being previously broken into a bason the hot Butter &c &c are pound upon them & stirred well up then the cream is added when the whole is warmed not boiled It is ready to serve given to me by the Honable Mrs. Orde Powlett
Szathmary Culinary Manuscripts and Cookbooks
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