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English cookbook, 1799
Page 52
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Cheese Cakes Mrs [Bentley?] Half a pound of almonds blanch, half a pound of loaf sugar, half a pound of Butter, put into a bowl. Beat them with wooden pestle till the almonds are pritty small, then take yolks of eight eggs the whites of four beat very well mix with it the rind of a lemon with a little Brandy and a little puff paste in your tins. Malborough Pudding - Mrs Gray Riggs six ounces of pounded sugar and six of Butter melted together in a saucepan over a gentle fire, stirring it one way all the time then beat up the yolks of six eggs & the whites of two eggs and add to the above stirring it one way all the time till it becomes thick, and being very careful not to let it burn put puff paste all over your dish and pour the ingredients in, and bake it an hour The sweetmeat is equally good made the day before Vegetable Soup - Miss Hodges Two quarts of old green peas, stewed in four quarts of water 3 or four lettuces and two or three onions sliced and fry'd in one quarter of a pound of Butter mix all together and give it a gentle boil before put it into the tureen NB. If the pease are very old they should be strain'd through a sieve before they mixt with the lettuce and onion - July 22d 1816
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Cheese Cakes Mrs [Bentley?] Half a pound of almonds blanch, half a pound of loaf sugar, half a pound of Butter, put into a bowl. Beat them with wooden pestle till the almonds are pritty small, then take yolks of eight eggs the whites of four beat very well mix with it the rind of a lemon with a little Brandy and a little puff paste in your tins. Malborough Pudding - Mrs Gray Riggs six ounces of pounded sugar and six of Butter melted together in a saucepan over a gentle fire, stirring it one way all the time then beat up the yolks of six eggs & the whites of two eggs and add to the above stirring it one way all the time till it becomes thick, and being very careful not to let it burn put puff paste all over your dish and pour the ingredients in, and bake it an hour The sweetmeat is equally good made the day before Vegetable Soup - Miss Hodges Two quarts of old green peas, stewed in four quarts of water 3 or four lettuces and two or three onions sliced and fry'd in one quarter of a pound of Butter mix all together and give it a gentle boil before put it into the tureen NB. If the pease are very old they should be strain'd through a sieve before they mixt with the lettuce and onion - July 22d 1816
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