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English cookbook, 1799
Page 227
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Apricot Cakes - Steep your fruit in water let them boil till you see the skins will come off, put them on sieve to drain peel them & take out the stones mash them in a basin with a spoon; to 3 lb of Apricots put 1 lb of loaf sugar less will do if you like it; boil as if for Jam but not near so much. When cool or at your leisure, cut them out into cakes sift a little sugar over them as they dry - To Stew Soles - Mrs. Hunter Scale & fry them brown then put them into some water with a bundle of sweet herbs, horse raddish, onion, cloves, mace, anchovey, a little Lemon peel, when they are almost done add a little walnut catsup, port wine & a little gravey, Thicken it with a little butter rolled in flour The soles should not be browned in stewing Cold Rice Miss Sirceton A 1/4 lb of Ground rice, 1/2 an oz of bitter Almonds rather less than a quart of new milk sweeten to your taste with loaf sugar, set it on a slow fire & stir it all the time; till the rice is quite soft & becomes thick, put it into a shape & set it in a cool place, put sweetmeat if you like round it
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Apricot Cakes - Steep your fruit in water let them boil till you see the skins will come off, put them on sieve to drain peel them & take out the stones mash them in a basin with a spoon; to 3 lb of Apricots put 1 lb of loaf sugar less will do if you like it; boil as if for Jam but not near so much. When cool or at your leisure, cut them out into cakes sift a little sugar over them as they dry - To Stew Soles - Mrs. Hunter Scale & fry them brown then put them into some water with a bundle of sweet herbs, horse raddish, onion, cloves, mace, anchovey, a little Lemon peel, when they are almost done add a little walnut catsup, port wine & a little gravey, Thicken it with a little butter rolled in flour The soles should not be browned in stewing Cold Rice Miss Sirceton A 1/4 lb of Ground rice, 1/2 an oz of bitter Almonds rather less than a quart of new milk sweeten to your taste with loaf sugar, set it on a slow fire & stir it all the time; till the rice is quite soft & becomes thick, put it into a shape & set it in a cool place, put sweetmeat if you like round it
Szathmary Culinary Manuscripts and Cookbooks
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