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

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Page 69

[Moringles?] Mrs T. Hutton
Take any quantity of Eggs you please half [ducke?] whites if you can preserve them whisk them well with a dry whisk untill so stiff that an egg will lie on the top - then mix it with fine sifted sugar untill it is a proper thickness which you may know by laying out one oval with a spoon they are ready to bake - if not add more sugar - to be laid oval on dry paper and baked on a peice of wood two inches thick this is to prevent them having any bottom they must have a pritty Bloom upon them when baked take one carefully off with knife take out the inside and fill it with preserve or cream - then take annother off & do the same - put both sides together
Epsom Salts
Disolve one ounce of epsom salts in a little hot water - after it is dissolved put as much more water as will make it a quart - keep it in a bottle close corked & take a wine glass every morning.

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[Moringles?] Mrs T. Hutton Take any quantity of Eggs you please half [ducke?] whites if you can preserve them whisk them well with a dry whisk untill so stiff that an egg will lie on the top - then mix it with fine sifted sugar untill it is a proper thickness which you may know by laying out one oval with a spoon they are ready to bake - if not add more sugar - to be laid oval on dry paper and baked on a peice of wood two inches thick this is to prevent them having any bottom they must have a pritty Bloom upon them when baked take one carefully off with knife take out the inside and fill it with preserve or cream - then take annother off & do the same - put both sides together Epsom Salts Disolve one ounce of epsom salts in a little hot water - after it is dissolved put as much more water as will make it a quart - keep it in a bottle close corked & take a wine glass every morning.