DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Lemmon and barberries, and this is Proper for a Second Course Side dish, or a middle dish for Supper, you must take 2 dishes and lay the upper dish to build the Salum Gunty On it, it being out of fashion to mix it all together, but Every body mix it in their plates, Some like it with Oyle and Vinegar, and Some with the juice of Lemmon.__
To Pickle Fowles. 
Take a Dozen of Pigeons bone halfe of them, and take Flesh of the other Six beat them as fine as sausage Meat, mix it with Salt, Pepper, Spices, and Sweet herbs A little Marrow, a little Lemmon peel, 2 or 3 Anchovies The Yolks of hard Eggs, then stuff the Pigeons full that you boned, and the herbs must be Sorrell a little Thime Margorum and Savory, make your Pickle with water and White wine, with a bay leafe or 2, a little Salt and boile The bones in the Pickles, and when your pigeons are Boiled enough take them out, and set the pickle by To be cold, then put them into keep, and if you keep them A good while boile up the pickle as you see occasion, the same way pickle Chicken when they are young, and They are a very Gentile Side Dish.__.__.__
Dutch Cheese.
Take a Quantity of 3 pints of Milk, beat 7 Eggs very Well, and stirr them in the milk, and sweeten it with good Sugar very sweet, then put in a Quarter of a pint of Sack, and a spoonfull of Orange flower water, the same Of Rosewater, set it over the fire and keep stirring of it All the time, till it comes to a tender Crud, put it in a Cloth let the whey run from it, and put it into a Biscate Pan, in what fashion you please, lay in your dish, and Take some thick Cream, boile it with a stick of Cinamon, Sweeten it to your tast, and beat the Yolk of 2 Eggs, to Thicken it, Keep it Stirring all the time that it may Not raise a skin, and when its almost cold put in a Spoonfull of Sack, Orange flower or Rose water, pour iy All over your Cheeses, when cold stick them with blanch allmonds cut into thin slices all over, and serve Them for a Gentile side Dish.__.__

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Lemmon and barberries, and this is Proper for a Second Course Side dish, or a middle dish for Supper, you must take 2 dishes and lay the upper dish to build the Salum Gunty On it, it being out of fashion to mix it all together, but Every body mix it in their plates, Some like it with Oyle and Vinegar, and Some with the juice of Lemmon.__ To Pickle Fowles. Take a Dozen of Pigeons bone halfe of them, and take Flesh of the other Six beat them as fine as sausage Meat, mix it with Salt, Pepper, Spices, and Sweet herbs A little Marrow, a little Lemmon peel, 2 or 3 Anchovies The Yolks of hard Eggs, then stuff the Pigeons full that you boned, and the herbs must be Sorrell a little Thime Margorum and Savory, make your Pickle with water and White wine, with a bay leafe or 2, a little Salt and boile The bones in the Pickles, and when your pigeons are Boiled enough take them out, and set the pickle by To be cold, then put them into keep, and if you keep them A good while boile up the pickle as you see occasion, the same way pickle Chicken when they are young, and They are a very Gentile Side Dish.__.__.__ Dutch Cheese. Take a Quantity of 3 pints of Milk, beat 7 Eggs very Well, and stirr them in the milk, and sweeten it with good Sugar very sweet, then put in a Quarter of a pint of Sack, and a spoonfull of Orange flower water, the same Of Rosewater, set it over the fire and keep stirring of it All the time, till it comes to a tender Crud, put it in a Cloth let the whey run from it, and put it into a Biscate Pan, in what fashion you please, lay in your dish, and Take some thick Cream, boile it with a stick of Cinamon, Sweeten it to your tast, and beat the Yolk of 2 Eggs, to Thicken it, Keep it Stirring all the time that it may Not raise a skin, and when its almost cold put in a Spoonfull of Sack, Orange flower or Rose water, pour iy All over your Cheeses, when cold stick them with blanch allmonds cut into thin slices all over, and serve Them for a Gentile side Dish.__.__