DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 7

To make Goosberry Vinegar Christ. Topham Esq
Take your goosberrys when full ripe, to every quart, put three quarts of Water which has been boild and stood to be cold, let it stand 24 hours, strain it through a flannel Bag; and to every Gallon of the Liquor put a pound and half brown sugar, let it stand 24 hours longer run it through the Bag again and Barrel it up till it is fit for use leaving the bung out. The Berries must be bruis'd.
To make an Italian cheese - Mrs Watson
1 pint of cream half a pint of white wine, two Lemons, grate the rind in and squeze the juice in, two whites of eggs if the cream be thick you may put a little milk to it, it will make the froth rise better, put a piece of gauze in the Mould, lay the dish on the Mould and turn it up -- it must drain all night - you may stick your preserves it will make it look pritty -

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To make Goosberry Vinegar Christ. Topham Esq Take your goosberrys when full ripe, to every quart, put three quarts of Water which has been boild and stood to be cold, let it stand 24 hours, strain it through a flannel Bag; and to every Gallon of the Liquor put a pound and half brown sugar, let it stand 24 hours longer run it through the Bag again and Barrel it up till it is fit for use leaving the bung out. The Berries must be bruis'd. To make an Italian cheese - Mrs Watson 1 pint of cream half a pint of white wine, two Lemons, grate the rind in and squeze the juice in, two whites of eggs if the cream be thick you may put a little milk to it, it will make the froth rise better, put a piece of gauze in the Mould, lay the dish on the Mould and turn it up -- it must drain all night - you may stick your preserves it will make it look pritty -