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Jos. Forbes cookbook, circa 1790s
Page 32
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A Whip Syllabub Take a pint of Cream a pint White Wine half a pint of Sack the Juice of half a Limon Sweeten then to your Tast Cym Bols Four pound of flour two pound of Sugar one pound of Butter 12 Eggs half a pint of Milk a gill of Rose Water one Ounce of Spice of all Sorts To Preserve Apples Take half a Doz.n Apples, pair 'em and cut them in halfs & take out the Cores put them in Skellet Strow white Sugar over them put in half a pint of Cyder some Limon peal Cloves, let them stew very gently when tender take them up and stick them wt sliced Citron To Pickle Salmon Take your Salmon & cut it in pieces about 4 Inches long [without?] Splitting & wash it very well, then Boil it in Water well seasond wt Salt & when it is boild enough take it out & lay it to Cool when, cole, Stick it Cloves as you like
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A Whip Syllabub Take a pint of Cream a pint White Wine half a pint of Sack the Juice of half a Limon Sweeten then to your Tast Cym Bols Four pound of flour two pound of Sugar one pound of Butter 12 Eggs half a pint of Milk a gill of Rose Water one Ounce of Spice of all Sorts To Preserve Apples Take half a Doz.n Apples, pair 'em and cut them in halfs & take out the Cores put them in Skellet Strow white Sugar over them put in half a pint of Cyder some Limon peal Cloves, let them stew very gently when tender take them up and stick them wt sliced Citron To Pickle Salmon Take your Salmon & cut it in pieces about 4 Inches long [without?] Splitting & wash it very well, then Boil it in Water well seasond wt Salt & when it is boild enough take it out & lay it to Cool when, cole, Stick it Cloves as you like
Szathmary Culinary Manuscripts and Cookbooks
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