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

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Page 108

fruit. when sufficiently done take them out on the dish they are to be served on the stalks downwards - Take the water & make a rich jelly of it with loaf sugar, boiling the thin rind & a peice of a lemon when come to a jelly put it on & among the apples; cut the peel of the lemon in narrow stripes & put them across the eye of the apple - will keep a week 
Receipt for Rubbing Tables
one pint of cold drawn linseed oil 
Two ounces of oil of Turpentine
two Do of spirit of salt
two Do of vinegar - all well mixed a little to be rubbed on with Tow & cleaned off with linen cloths. 
Apple Jelly
Take 1 lb of pounded sugar 1 lb of yorkshire greenings pared and cored the juice & rind of one lemon put the sugar into a stewpan with two of three spoonfulls of water & the juice & rind of the lemon let them boil together to a thick syrup then add the apples let it simmer over a slow fire till quite a jam take out rind of the lemon put the jam into a mould well buttered & let it stand till cold, turn it out on a dish with a custard round it.

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fruit. when sufficiently done take them out on the dish they are to be served on the stalks downwards - Take the water & make a rich jelly of it with loaf sugar, boiling the thin rind & a peice of a lemon when come to a jelly put it on & among the apples; cut the peel of the lemon in narrow stripes & put them across the eye of the apple - will keep a week Receipt for Rubbing Tables one pint of cold drawn linseed oil Two ounces of oil of Turpentine two Do of spirit of salt two Do of vinegar - all well mixed a little to be rubbed on with Tow & cleaned off with linen cloths. Apple Jelly Take 1 lb of pounded sugar 1 lb of yorkshire greenings pared and cored the juice & rind of one lemon put the sugar into a stewpan with two of three spoonfulls of water & the juice & rind of the lemon let them boil together to a thick syrup then add the apples let it simmer over a slow fire till quite a jam take out rind of the lemon put the jam into a mould well buttered & let it stand till cold, turn it out on a dish with a custard round it.