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

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Page 170

Macaroni Mrs J Morley [Parrish?]
a qr of a lb of macaroni boil it in 3 pints of water, with a small bit of Butter, put it on a sieve to drain, take a stewpan with a bit of fresh butter the size of an egg 2 spoonfuls of cream, having some grated cheese ready put the macaroni into the stew pan and top it up, add 5 tablespoonfuls of the cheese, and then top it up again till it is perfectly well mixed and smooth, if it tosses up too thick add a little more cream, your fire should be quite clear half the quantity will do for a party of 6 or 8.
No. 1 Orange Wine Mrs Bradshaw
To 6 gallons of water, wine measure 18 lb of lump sugar to be boiled with the whites of 6 Eggs taking the scum off as it rises. The rind of 2 dozen oranges, which must either be grated or pared very thin and the juice of 4 or, which must be put into the cask with a pint of Brandy and the sugar & water added, when cold to remain in the cask 6 months, & then bottle it.

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Macaroni Mrs J Morley [Parrish?] a qr of a lb of macaroni boil it in 3 pints of water, with a small bit of Butter, put it on a sieve to drain, take a stewpan with a bit of fresh butter the size of an egg 2 spoonfuls of cream, having some grated cheese ready put the macaroni into the stew pan and top it up, add 5 tablespoonfuls of the cheese, and then top it up again till it is perfectly well mixed and smooth, if it tosses up too thick add a little more cream, your fire should be quite clear half the quantity will do for a party of 6 or 8. No. 1 Orange Wine Mrs Bradshaw To 6 gallons of water, wine measure 18 lb of lump sugar to be boiled with the whites of 6 Eggs taking the scum off as it rises. The rind of 2 dozen oranges, which must either be grated or pared very thin and the juice of 4 or, which must be put into the cask with a pint of Brandy and the sugar & water added, when cold to remain in the cask 6 months, & then bottle it.