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

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Page 296

Ratafia Cakes - Miss Kendale
1 pd of sugar, the rind of two Lemons, rubbed on the sugar (before the sugar is grated) 1 ounce of sweet almonds, & one ounce of bitter almonds blanched and grated, mix the whole into a Paste with the whites of two Eggs, Bake it in peices a bout the size of a small nutmeg upon glazed paper and in a slow oven -
To prepare Cochneal
Take one ounce of cochneal pound it well and make a soft lye with wood ashes boiled in water clear it off through a flannel bag take a pint off if let boil up and put in your cochneal pound a quarter of an ounce of Alum & a quarter of an ounce cream of Tartar, add them to the cochneal and reduce it by boiling till it becomes of a very fine dark red, if it is for keeping add pounded sugar - you may use the colour in every thing particularly in gum paste compotes preserves & Jelly 
ointment for a bag leg
1 ounce of Burtry buds - 1 ounce of Harey Grass 1 ounce of water kess - 4 ounce of Hogs Lard to be all boild and strained - the herbs to be beat till the juice comes from them and then all mixed together then strained through a Towel &c - M

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Ratafia Cakes - Miss Kendale 1 pd of sugar, the rind of two Lemons, rubbed on the sugar (before the sugar is grated) 1 ounce of sweet almonds, & one ounce of bitter almonds blanched and grated, mix the whole into a Paste with the whites of two Eggs, Bake it in peices a bout the size of a small nutmeg upon glazed paper and in a slow oven - To prepare Cochneal Take one ounce of cochneal pound it well and make a soft lye with wood ashes boiled in water clear it off through a flannel bag take a pint off if let boil up and put in your cochneal pound a quarter of an ounce of Alum & a quarter of an ounce cream of Tartar, add them to the cochneal and reduce it by boiling till it becomes of a very fine dark red, if it is for keeping add pounded sugar - you may use the colour in every thing particularly in gum paste compotes preserves & Jelly ointment for a bag leg 1 ounce of Burtry buds - 1 ounce of Harey Grass 1 ounce of water kess - 4 ounce of Hogs Lard to be all boild and strained - the herbs to be beat till the juice comes from them and then all mixed together then strained through a Towel &c - M