DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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Page 86a

86
To make Barberry Drops
Pulp the Barberrys raw through a fine Sieve & put a Tea spoonful at a time into a small silver panakin over a Lamp or Chafindish when the pulp boils put in three or four Tea spoonfuls of double refined sugar pounded & sifted let it be thoroughly warm but not boil, stir it round till you Drop it which must be on writing paper warm no longer a quantity than this at a time because it will dry before you can Drop it.
Mrs Phillott
Ramakins
Take half a pint of thin Cream grate as much parmazan Cheese as will make it the thickness of a Batter Pudding with about half a spoonful of Flour let in stand an Hour or two. then whisk into that 3 Eggs Yolks & whites together. Bake them in a moderate oven put them in when the first Course is sent up. fill the paper cases nearly full. Mild Cheshire or Gloucester Cheese will do.

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86 To make Barberry Drops Pulp the Barberrys raw through a fine Sieve & put a Tea spoonful at a time into a small silver panakin over a Lamp or Chafindish when the pulp boils put in three or four Tea spoonfuls of double refined sugar pounded & sifted let it be thoroughly warm but not boil, stir it round till you Drop it which must be on writing paper warm no longer a quantity than this at a time because it will dry before you can Drop it. Mrs Phillott Ramakins Take half a pint of thin Cream grate as much parmazan Cheese as will make it the thickness of a Batter Pudding with about half a spoonful of Flour let in stand an Hour or two. then whisk into that 3 Eggs Yolks & whites together. Bake them in a moderate oven put them in when the first Course is sent up. fill the paper cases nearly full. Mild Cheshire or Gloucester Cheese will do.