DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

Page 57

the yolks half an hour, put it to the whites, beat in your flour, Spices, and seeds, a little before it goes to the oven, put it in the hoop and bake it two hours in a quick oven, and let it stand two hours. It will take two hours beating.
To Make Raspberry Cream
Take a quart of Raspberries or Raspberry jam, rub it through a hair sieve to take out the seeds, mix it well with your cream, put in as much Sugar as will make it pleasant, then put it into a milk pot to raise a froth with a Chocolate Mill, as your froth rises take it off with a Spoon lay it on a hair Sieve, when you have got what froth you have occasion for, put the remainder into a deep dish or punch bowl, put your frothed cream upon it as high as it will lie on, then stick a light flower in the middle and send it up. It is proper for a middl at Supper, or a corner at dinner

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the yolks half an hour, put it to the whites, beat in your flour, Spices, and seeds, a little before it goes to the oven, put it in the hoop and bake it two hours in a quick oven, and let it stand two hours. It will take two hours beating. To Make Raspberry Cream Take a quart of Raspberries or Raspberry jam, rub it through a hair sieve to take out the seeds, mix it well with your cream, put in as much Sugar as will make it pleasant, then put it into a milk pot to raise a froth with a Chocolate Mill, as your froth rises take it off with a Spoon lay it on a hair Sieve, when you have got what froth you have occasion for, put the remainder into a deep dish or punch bowl, put your frothed cream upon it as high as it will lie on, then stick a light flower in the middle and send it up. It is proper for a middl at Supper, or a corner at dinner