Wellcome Collection: Cookery-books: 18th cent. (MS1810)

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7 To Preserve Quinces whole in Red Jelly

({N^o.8)} Take the fairest Scoop out the cores & pare them, take to a pound of them 1 1/4 poundof Double Refin'd sugar, then boil them some quince And pippins unpar'd boil them in Water till it be strong, take to each Pound of Quince a pint of Liquor, Keep them close Cover'd & let them boil till they be clear and tender; then put them in Glasses or pots, one in Pot which the Liquor will Jelly

Puff Paste the Best way

{(N^o.9)} Take 1pound 3/4 of Flower rubit into pound 1/2 of Butter, take 4 Eggs, leave out half the Whites, beat them with as much water as will wet the paste very limp, handle it a little as you can, Then then roll it round 1/2 an Inch thick, then take pound3/4 of Butter, flower the Butter, & roll it out to the size of your Paste, then lay it upon it & wrap it up in a Long small peice And roll it out to the Biggness you would have it 8

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To Make Yorkshire sauce for boil'd Fowls

{(N^o.10)} Take the Yolks of 2 hard Eggs shred them fine & take the Livers of the Fowles & justs Scald or set them in Boiling water then shred them fine & put the Eggs & Livers into some Gravy with some Slices of Lemmon or Juice of same Thicken & Toss them up all together with a Little Butter, & shred Parsly:

Forced Eggs

{(N^o.11)} Boil Eggs hard cut them in two take out the Yolk mix it with grat'd Bread, a few Herbs minced small a little salt peper & Nutmeg, & a bit of Butter make it hot in A saucepan, keep the whites in Boiling Water, cut off the round Ends, that they may stand well in a dish; fill the hollows With the Yolks, miz'd as above & brown the Top a Little with a Salamander

A Rich Plumb Cake

{(N^o.12)} Take 4 poundsof Flower dri'd 6 of Curr.ants 2 1/2 of Butter Melted in a quarte of cream a pint & half of Yeast, 20 Eggs half the whites, 1/2 pound of sugar 1/2 ounce of mace an Hour & 3/4 bakes it: 9

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