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

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Page 65

Lemon Sponge Mrs T. Hutton Disolve 1 1/2 of of Isinglass and 10 oz of sugar (part of which must be rubed on the rind of a lemon to take the flavor) in a pint and a full half gill of water in a pan over the fire, strain it in a pan ring while warm add the juice of three lemons; when rather warmer than new milk begin to whisk it and do not cease, in an hour and sometimes in much less time, put it in a mould or dish and when it has staid all night trim it out and cut it in squares and lay it on a dish - -  You may colour it with Damson syrup.
Apple Jelly
Take as many green apples as you require put them into a pan with a little water (after pareing them) and stew them untill they are soft, then put them through a strainer. to every lb of apple put 1 lb of lump sugar boil them together untill they are clear then put it into moulds.
Mrs Miles

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Lemon Sponge Mrs T. Hutton Disolve 1 1/2 of of Isinglass and 10 oz of sugar (part of which must be rubed on the rind of a lemon to take the flavor) in a pint and a full half gill of water in a pan over the fire, strain it in a pan ring while warm add the juice of three lemons; when rather warmer than new milk begin to whisk it and do not cease, in an hour and sometimes in much less time, put it in a mould or dish and when it has staid all night trim it out and cut it in squares and lay it on a dish - - You may colour it with Damson syrup. Apple Jelly Take as many green apples as you require put them into a pan with a little water (after pareing them) and stew them untill they are soft, then put them through a strainer. to every lb of apple put 1 lb of lump sugar boil them together untill they are clear then put it into moulds. Mrs Miles