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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 21
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To make an Apple Floating Island. Bake six or eight large apples, when they are cold peel and core them, rub the pulp through a sieve, with the back of a wooden spoon; then beat it up light with fine sugar well sifted to your taste, beat the whites of four Eggs with Orange flower water in another bowl till it is a light froth then mix it with your apple a little at a time till all is beat together and exceeding light; make a rich boiled custard and put it in a dish or Glass [dish?] and lay the apples all over it. Garnish with currant Jelly, or what you please. To Pickle Artichokes. Take young artichokes as soon as they be formed, and boil them, for two or three minutes in strong salt, and water. Lay them upon a hair sieve, to drain, and when they are cold, put them into narrow topped jars. Then take as much white wine Vinegar, as will cover your artichokes. Boil them with a blade or two of mace, a few slices
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To make an Apple Floating Island. Bake six or eight large apples, when they are cold peel and core them, rub the pulp through a sieve, with the back of a wooden spoon; then beat it up light with fine sugar well sifted to your taste, beat the whites of four Eggs with Orange flower water in another bowl till it is a light froth then mix it with your apple a little at a time till all is beat together and exceeding light; make a rich boiled custard and put it in a dish or Glass [dish?] and lay the apples all over it. Garnish with currant Jelly, or what you please. To Pickle Artichokes. Take young artichokes as soon as they be formed, and boil them, for two or three minutes in strong salt, and water. Lay them upon a hair sieve, to drain, and when they are cold, put them into narrow topped jars. Then take as much white wine Vinegar, as will cover your artichokes. Boil them with a blade or two of mace, a few slices
Szathmary Culinary Manuscripts and Cookbooks
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