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

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Fish Sauce The Honable Mrs Powlett
4 Yolks of Eggs, 1 Gill of Cream, 1 spoonfull of lemmon vinegar, 1 spoonfull of Turanger vinegar, 1/4 of a lb of Butter a few capers, a very little cayanne Pepper & a small quantity of Mace, the Butter vinegar cayanne & Mace are all put together in a sauce pan till melted - the Eggs being previously Broken into a Barm the Hot Butter, the Hot Butter are poured upon them & stirred well together together, then cream is added, when the whole is warmed, not boiled it is ready 
Tomato Ketchup Ann Pearson
Take tomatoes when full ripe bake them in a jar till tender strain & rub them through a sive, to every pound of juice add a pint of shille vinegar, 1 oz of shalots 1/2 an oz of garlic routh sliced an a 1/4 oz of white pepper finely powdered boil them till every ingredient is soft rub it again through the sive to every pound add the juice of three Lemons boil it a gain to the consistance of cream when could bottle it put a small quantity of sweet oil on each tie bladder over it & keep it in a dry place white wine vinegar or any sort will do the same
To preserve Mushrooms to keep 6 months
Peel fresh Mushrooms, cut them in pieces, put them in a pan with a good deal of pepper & salt, stew them till the liquer is dried up - then add a teacup of butter & let them stew till nearly dry - Put them in small pots & press them down with a spoon - then add pan clarified butter over them - Before the are used pour boiling water over them - Miss Tophew

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Fish Sauce The Honable Mrs Powlett 4 Yolks of Eggs, 1 Gill of Cream, 1 spoonfull of lemmon vinegar, 1 spoonfull of Turanger vinegar, 1/4 of a lb of Butter a few capers, a very little cayanne Pepper & a small quantity of Mace, the Butter vinegar cayanne & Mace are all put together in a sauce pan till melted - the Eggs being previously Broken into a Barm the Hot Butter, the Hot Butter are poured upon them & stirred well together together, then cream is added, when the whole is warmed, not boiled it is ready Tomato Ketchup Ann Pearson Take tomatoes when full ripe bake them in a jar till tender strain & rub them through a sive, to every pound of juice add a pint of shille vinegar, 1 oz of shalots 1/2 an oz of garlic routh sliced an a 1/4 oz of white pepper finely powdered boil them till every ingredient is soft rub it again through the sive to every pound add the juice of three Lemons boil it a gain to the consistance of cream when could bottle it put a small quantity of sweet oil on each tie bladder over it & keep it in a dry place white wine vinegar or any sort will do the same To preserve Mushrooms to keep 6 months Peel fresh Mushrooms, cut them in pieces, put them in a pan with a good deal of pepper & salt, stew them till the liquer is dried up - then add a teacup of butter & let them stew till nearly dry - Put them in small pots & press them down with a spoon - then add pan clarified butter over them - Before the are used pour boiling water over them - Miss Tophew