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 67

sugar, beat the whites of five eggs, set it over the fire, stir it one way till it grows thick and while, strain it through a gauze sieve, stir it till it is cold, then beat the yolks of five eggs exceeding well, put it in your tossing pan with the cream, stir it over a very slow fire till it is ready to boil put it into a bason to cool, and stir it till it is quite cold, then put it into jelly glasses, Send it in upon a salver with whips and [illegible]
To make Raspberry [Dumplins?]
Make a good cold paste, roll it a quarter of an inch thick, and spread over it raspberry jam to your own liking roll it up, and boil it in a cloth one hour at least, take it up and cut it in five slices, and lay one in the middle and the other four round it, pour a little good melted butter in the dish and grate sugar round the edge

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sugar, beat the whites of five eggs, set it over the fire, stir it one way till it grows thick and while, strain it through a gauze sieve, stir it till it is cold, then beat the yolks of five eggs exceeding well, put it in your tossing pan with the cream, stir it over a very slow fire till it is ready to boil put it into a bason to cool, and stir it till it is quite cold, then put it into jelly glasses, Send it in upon a salver with whips and [illegible] To make Raspberry [Dumplins?] Make a good cold paste, roll it a quarter of an inch thick, and spread over it raspberry jam to your own liking roll it up, and boil it in a cloth one hour at least, take it up and cut it in five slices, and lay one in the middle and the other four round it, pour a little good melted butter in the dish and grate sugar round the edge