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

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Page 274

Ginger Beer  Mrs Barton
Ten quarts of Water. Three & a half pounds of Sugar, Three Ounces of Ginger one pennyworth of Barm Bruise the ginger a little and boil it in a quart of the Water - boil the Sugar in two quarts - clear with Egg and Skim it well Put these into a drink pot; with the remainder of the Water and the barm - It may stand a day or two as most [corisement?] Strain it through a Cloth before you bottle it, and Cork it well - Stone bottles are best. -
Arrow root Pudding  Mrs Thing
Put half a pint of new Milk into a pan with a little cinnamon and the peel of a Lemon boil it for half an hour - then take two spoonfuls of arrow root and mix it with cold Milk; then add the hot to it and stir it over the fire until it becomes quite thick; put in the yolks of three Eggs and set it by until cold - beat up the whites and put them in - half an hour will bake it a puff paste must be put to line the dish.

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Ginger Beer Mrs Barton Ten quarts of Water. Three & a half pounds of Sugar, Three Ounces of Ginger one pennyworth of Barm Bruise the ginger a little and boil it in a quart of the Water - boil the Sugar in two quarts - clear with Egg and Skim it well Put these into a drink pot; with the remainder of the Water and the barm - It may stand a day or two as most [corisement?] Strain it through a Cloth before you bottle it, and Cork it well - Stone bottles are best. - Arrow root Pudding Mrs Thing Put half a pint of new Milk into a pan with a little cinnamon and the peel of a Lemon boil it for half an hour - then take two spoonfuls of arrow root and mix it with cold Milk; then add the hot to it and stir it over the fire until it becomes quite thick; put in the yolks of three Eggs and set it by until cold - beat up the whites and put them in - half an hour will bake it a puff paste must be put to line the dish.