DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1770-1790

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Recipe 29-31

29. Hart's horn Jelly
To half a pound of Harthorn put 3 quarts of water let it boyl till it will Jelly, pour it from the hartshorn & let it stand, then put it into your Pipkin, with Mace Nutmeg & a little Lemmon peel, put in Rhenish or White Wine & sweeten it with double refin'd sugar & put in the juice of Lemmon, beat the whites of 3 eggs, to clarifie it & boyl 'em in it, when you think tis Enough run it through your Flannen, & turn it in Till you see it runs Clear
30. Carrot Pudding
Take large clean carrots, grate'em & Grate as much Bread, melt some Butter & beat 5 eggs, but leave out half the Whites, take a quarter Pint of good milk mix all together, put in a little Brandy or Juice of Orange & some sugar, an hour will bake it plain Butter for Sowce
31. Jelly of Rasberrys
To a pint & half of Rasberry's Juice a pound of sugar boyl the sugar to a candy, put in your juice & boyl to a Jelly, strain it into your Glafses

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29. Hart's horn Jelly To half a pound of Harthorn put 3 quarts of water let it boyl till it will Jelly, pour it from the hartshorn & let it stand, then put it into your Pipkin, with Mace Nutmeg & a little Lemmon peel, put in Rhenish or White Wine & sweeten it with double refin'd sugar & put in the juice of Lemmon, beat the whites of 3 eggs, to clarifie it & boyl 'em in it, when you think tis Enough run it through your Flannen, & turn it in Till you see it runs Clear 30. Carrot Pudding Take large clean carrots, grate'em & Grate as much Bread, melt some Butter & beat 5 eggs, but leave out half the Whites, take a quarter Pint of good milk mix all together, put in a little Brandy or Juice of Orange & some sugar, an hour will bake it plain Butter for Sowce 31. Jelly of Rasberrys To a pint & half of Rasberry's Juice a pound of sugar boyl the sugar to a candy, put in your juice & boyl to a Jelly, strain it into your Glafses