DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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Page 40

Jeune Mange
Two ounces of Isinglass, steep it two hours in a pint of boiling water, when it is dissolved, strain it off, and put to it a pint of the best white wine, the yolks of eight eggs well beat, the juice of four lemons, and Rind of one, mix them all together very well, and set it on a slow fire, sweeten to your Taste, keep stirring it all the time till it simmers, then skim it, and when near cold put it into Flummery pots, or what you please. 
To preserve Apricots
Take the cleanest apricots, pare them, and to every pound of fruit, one pound of fine sugar beat and finely sifted, lay your apricots in as you pare them, let them stand all night, next morning boil them slowley two or three different times till they are clear.
Apricot Marmalade
To a quarter of a pound of Apricots, three quarters of a pound of sugar beat fine, as you pare and quarter them strew over them some sugar or they will change colour, boil them

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Jeune Mange Two ounces of Isinglass, steep it two hours in a pint of boiling water, when it is dissolved, strain it off, and put to it a pint of the best white wine, the yolks of eight eggs well beat, the juice of four lemons, and Rind of one, mix them all together very well, and set it on a slow fire, sweeten to your Taste, keep stirring it all the time till it simmers, then skim it, and when near cold put it into Flummery pots, or what you please. To preserve Apricots Take the cleanest apricots, pare them, and to every pound of fruit, one pound of fine sugar beat and finely sifted, lay your apricots in as you pare them, let them stand all night, next morning boil them slowley two or three different times till they are clear. Apricot Marmalade To a quarter of a pound of Apricots, three quarters of a pound of sugar beat fine, as you pare and quarter them strew over them some sugar or they will change colour, boil them