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

Transcribe
Translate

Page 19

Cucumber vinegar
Take fifteen large cucumbers, pare and cut them in very thin slices, and put them into an earthen pot add two onions sliced, a few shalots, half a good head of garlic, a handful of salt, one of ground white pepper, and as much cayenne as will lie upon a sixpence; pour upon a quart of boiling hot vinegar and let them stand four days then filter the Liquor and bottle it with whole pepper - 
To Make Curry Powder
Take an ounce of the best turmerick beaten and sifted very fine, fourteen bay leaves beaten and sifted, one large nutmeg, a quarter of an Ounce of mace, as much chyan as will lay upon a shilling, mix these well together, put them into a dry wide mouth'd bottle, and keep them dry - 
To Make an Oemlette of Cockles - 
Take four whites, and the yolks of two eggs, one pint of cream, a little flour, a nutmeg grated, a little salt, and a gill of cockles, mix all together and fry them brown. 
An Oyster Oemlette
Take six eggs, beat them with a gill of cream and two tea spoonsful of fine flour, season them with a little mace, chyan, and salt, take large oysters and shred them into the batter; either fry, or do them over a chafing dish, and brown them with a salamander, Bacon maybe used to the same ingredients instead of oysters or herbs such as leeks, and sweet thyme for lent.

Saving...

Cucumber vinegar Take fifteen large cucumbers, pare and cut them in very thin slices, and put them into an earthen pot add two onions sliced, a few shalots, half a good head of garlic, a handful of salt, one of ground white pepper, and as much cayenne as will lie upon a sixpence; pour upon a quart of boiling hot vinegar and let them stand four days then filter the Liquor and bottle it with whole pepper - To Make Curry Powder Take an ounce of the best turmerick beaten and sifted very fine, fourteen bay leaves beaten and sifted, one large nutmeg, a quarter of an Ounce of mace, as much chyan as will lay upon a shilling, mix these well together, put them into a dry wide mouth'd bottle, and keep them dry - To Make an Oemlette of Cockles - Take four whites, and the yolks of two eggs, one pint of cream, a little flour, a nutmeg grated, a little salt, and a gill of cockles, mix all together and fry them brown. An Oyster Oemlette Take six eggs, beat them with a gill of cream and two tea spoonsful of fine flour, season them with a little mace, chyan, and salt, take large oysters and shred them into the batter; either fry, or do them over a chafing dish, and brown them with a salamander, Bacon maybe used to the same ingredients instead of oysters or herbs such as leeks, and sweet thyme for lent.