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

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Page 98

Sponge Biscuits
Beat well the yolks of 6 eggs and the whites of 10 to a strong froth then mix the yolks and whites togeather and beat them three quarters of an hour with one Pound of sifted sugar then add three quarters of a Pound of flour well dried and a little of any seasoning you like beat all to geather 1 minute put them into what tins you please and Bake them in a slow oven a light Brown.
Lemon Cheese
Grate 3 very fine lemons squeeze the juice and sweeten it to your taste put to this a pint of good cream whip it to a froth put it on a sive or in a tin molds with holes to let out the juice and to make the cream stiff to stand in the middle of the dish it is best to make it over night.
Baked Apple Dumplings
Scrap out the cores and pare the apples fill them with quinces or preserved oranges or what you please then roll them up in hot crust put them in a dish and bake them cut a round peice out of the top stir in butter sugar a

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Sponge Biscuits Beat well the yolks of 6 eggs and the whites of 10 to a strong froth then mix the yolks and whites togeather and beat them three quarters of an hour with one Pound of sifted sugar then add three quarters of a Pound of flour well dried and a little of any seasoning you like beat all to geather 1 minute put them into what tins you please and Bake them in a slow oven a light Brown. Lemon Cheese Grate 3 very fine lemons squeeze the juice and sweeten it to your taste put to this a pint of good cream whip it to a froth put it on a sive or in a tin molds with holes to let out the juice and to make the cream stiff to stand in the middle of the dish it is best to make it over night. Baked Apple Dumplings Scrap out the cores and pare the apples fill them with quinces or preserved oranges or what you please then roll them up in hot crust put them in a dish and bake them cut a round peice out of the top stir in butter sugar a