DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 260

Raspberry Cream - Mrs Thing -
A gill of Cream whipped to a froth - half an ounce of Isinglass - as much Raspberry Jam rubbed thro' a Sieve as will make it a pretty colour - The Raspberry Jam must be put in after the Cream is whipped and before the Isinglass is put in - To be just stored up before putting into the Mould - The Isinglass to be dissolved in water - 
Macaroni Tart -  Mrs Formby -
Boil the Macaroni in some good Milk when cold put a layer of Macaroni and a layer of sweetmeats and again a layer of each into a Tart dish - Then cover it with as much Custard made of Eggs & Milk as will fill up the dish - The Custard must not be boil'd first but mearly the Eggs & Milk mixed up with a little Sugar, as you do for common Custard then bake it -
Common Ginger Beer  Miss Clegg
Six quarts of water - Two Ounces of Cream of Tartar - One Ounce of ginger bruised and a pound and a half of brown Sugar - pour the water boiling upon these and when cool add - a little yeast - work it a little

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Raspberry Cream - Mrs Thing - A gill of Cream whipped to a froth - half an ounce of Isinglass - as much Raspberry Jam rubbed thro' a Sieve as will make it a pretty colour - The Raspberry Jam must be put in after the Cream is whipped and before the Isinglass is put in - To be just stored up before putting into the Mould - The Isinglass to be dissolved in water - Macaroni Tart - Mrs Formby - Boil the Macaroni in some good Milk when cold put a layer of Macaroni and a layer of sweetmeats and again a layer of each into a Tart dish - Then cover it with as much Custard made of Eggs & Milk as will fill up the dish - The Custard must not be boil'd first but mearly the Eggs & Milk mixed up with a little Sugar, as you do for common Custard then bake it - Common Ginger Beer Miss Clegg Six quarts of water - Two Ounces of Cream of Tartar - One Ounce of ginger bruised and a pound and a half of brown Sugar - pour the water boiling upon these and when cool add - a little yeast - work it a little