DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jos. Forbes cookbook, circa 1790s

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mix'd as small as your flour, then take ye Treakle & 1 pint of Milk, mix the Milk and treakle together, then mingle them well together & work it till it will cut & then make it into Cakes or what you will & when its Baked wash it with Whites of Eggs well beaten
40 To make Currant Wine
Take Currants pick them, Bruise them put them into Water let 'em stand 4 hours, then Strain this Liquor, & to every 2 quarts of it put 1 lb of Loaf Sugar, let it stand in a Vessell to work 10 Days, then Bottle it off
To make Little Cakes in Pans
Take 1 lb of flour, 1 lb of Butter, 1 lb of white Sugar, pounded very well, & 5 yolks of Eggs, wash the Butter in Water y/n work it in Rose Water & 1/4 lb Currants mix them altogether
42nd To make Carrot Pudding
Take one penny Loaf & grate it almost as much as Carrot boil your Carrot & Rub them through a Cullender, then mix 'em well together, & put to them 1/2 pint of Cream, 6 Eggs, 3 whites, 1/2 pound of Sugar 1/2 a Nutmegg, a little Salt, & when it is mixed Take 1/2 lb Butter, Melt it very thick & Stir it in, 3/4 of a hour will Bake it, tis as good boil'd as Bak'd

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mix'd as small as your flour, then take ye Treakle & 1 pint of Milk, mix the Milk and treakle together, then mingle them well together & work it till it will cut & then make it into Cakes or what you will & when its Baked wash it with Whites of Eggs well beaten 40 To make Currant Wine Take Currants pick them, Bruise them put them into Water let 'em stand 4 hours, then Strain this Liquor, & to every 2 quarts of it put 1 lb of Loaf Sugar, let it stand in a Vessell to work 10 Days, then Bottle it off To make Little Cakes in Pans Take 1 lb of flour, 1 lb of Butter, 1 lb of white Sugar, pounded very well, & 5 yolks of Eggs, wash the Butter in Water y/n work it in Rose Water & 1/4 lb Currants mix them altogether 42nd To make Carrot Pudding Take one penny Loaf & grate it almost as much as Carrot boil your Carrot & Rub them through a Cullender, then mix 'em well together, & put to them 1/2 pint of Cream, 6 Eggs, 3 whites, 1/2 pound of Sugar 1/2 a Nutmegg, a little Salt, & when it is mixed Take 1/2 lb Butter, Melt it very thick & Stir it in, 3/4 of a hour will Bake it, tis as good boil'd as Bak'd