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

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93
To make a dish of Fricasied Eggs
Boil 6 Eggs hard, split them the long way, save the whites, take the yolks, bruise them with a spoon on a trencher very fine, then shred a little Parsley, a Sharlot very fine also, mix up these with a little pepper and salt to your taste with about as much butter as it will role it up in Balls in your hands with a little flour, like the size of the whole Yolks, then put them into your hard boild whites, put them in a stew pan to keep hot, pour over them when you dish them a good fricacie sauce. to make the halves stand upright in the dish you must cut a little bit flat as the bottom. you will have twelve half whites which are sufficient for a Dish
Candyd Fruit Cakes
Two quarts of Plumbs stond only, two Quarts of Pears and 2 Quarts of Apples pared and cored, three quarters of a pound of brown Sugar, put all into a deep brim pan, called by some as stew pan, set it in the oven till well stewd down, then put it into a sweetmeat pan and boil it to a thick consistance and put it into dishes to stiffen and dry. if not dry enough when cold to turn out in Lumps and cakes then put it into the oven in the dishes when the Bread is taken out, and let it stay all night.

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93 To make a dish of Fricasied Eggs Boil 6 Eggs hard, split them the long way, save the whites, take the yolks, bruise them with a spoon on a trencher very fine, then shred a little Parsley, a Sharlot very fine also, mix up these with a little pepper and salt to your taste with about as much butter as it will role it up in Balls in your hands with a little flour, like the size of the whole Yolks, then put them into your hard boild whites, put them in a stew pan to keep hot, pour over them when you dish them a good fricacie sauce. to make the halves stand upright in the dish you must cut a little bit flat as the bottom. you will have twelve half whites which are sufficient for a Dish Candyd Fruit Cakes Two quarts of Plumbs stond only, two Quarts of Pears and 2 Quarts of Apples pared and cored, three quarters of a pound of brown Sugar, put all into a deep brim pan, called by some as stew pan, set it in the oven till well stewd down, then put it into a sweetmeat pan and boil it to a thick consistance and put it into dishes to stiffen and dry. if not dry enough when cold to turn out in Lumps and cakes then put it into the oven in the dishes when the Bread is taken out, and let it stay all night.