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Updated: May 2, 2025
To dry APRICOCKS. To a pound of apricocks put three quarter of a pound of sugar, pare and stone them, to a layer of fruit lie a layer of sugar, let them stand till the next day, then boil them again till they be clear, when cold take them out of the syrrup, and lay them upon glasses or china, and sift them over with double refined sugar, so set them on a stove to dry, next day if they be dry enough turn them and sift the other side with sugar; let the stones be broke and the kernels blanch'd, and give them a boil in the syrrup, then put them into the apricocks; you must not do too many at a time, for fear of breaking them in the syrrup; do a great many, and the more you do in it, the better they will taste.
Take two ounces of isinglass and break it into bits, put it into hot water, then put half a pint of new milk into the pan with the isinglass, set it on the fire to boil, and put into it three or four sticks of good cinnamon, two blades of mace, a nutmeg quartered, and two or three cloves, boil it till the isinglass be dissolved, run it through a hair-sieve into a large pan, then put to it a quart of cream sweetened to your taste with loaf sugar, and boil them a while together; take a quarter of a pound of blanch'd almonds beaten in a rose-water, and strain out all the juice of them into the cream on the fire, and warm it, then take it off and stir it well together; when it has cooled a little take a broad shallow dish and put it into it through a hair-sieve, when it is cold cut it in long pieces, and lay it across whilst you have a pretty large dish; so serve it up.
Here now must Doll run up and down tan-twivy to borrow a Rowling-pin, and some other new invented knick-knacks, to bake Cheesekakes and Custards in; whilest Mage is also hardly able to stand longer upon her legs, with running up and down to fetch new-laid Egs, Flour, Sugar, Spices, blanch'd Almonds, &c.
Take a little gum-dragon, lay it in rose-water all night, then take a pound of jordan almonds blanch'd with a little of the gum-water, a pound of double-refined sugar beat and sifted, an ounce of cinnamon beat with a little rose-water, work it into a paste and print it, then set it in a stove to dry. To make red GINGER BREAD. To make a GREAT CAKE. To make ICEING for this CAKE.
They were all of pleasant physiognomy; no refinement, nor blanch'd with intellect, but as my eye pick'd them, moving along, rank by rank, there did not seem to be a single repulsive, brutal or markedly stupid face among them. Here is an incident just occurr'd in one of the hospitals. A lady named Miss or Mrs.
Take three quarts of new milk, put to it a little erning, as much as will break it when it is scumm'd break it down with your hand, and when it is drained grind it with a mustard ball in a bowl, or beat it in a marble-mortar; then take half a pound of butter and six eggs, leaving out three of the whites; beat the eggs well, and put them into the curds and butter, grate in half a nutmeg, a little lemon-peel shred fine, and salt, sweeten it to your taste, beat them all together, and bake them in little petty-pans with fast bottoms; a quarter of an hour will bake them; you must butter the tins very well before you put them in; when you dish them up you must lay them the wrong side upwards on the dish, and stick them with either blanch'd almonds, candid orange, or citron cut in long bits, and grate a little loaf sugar over them.
Take a pint of stiff jelly made of calf's feet, put to it a jill or better of good cream, and four ounces of almonds, blanch and beat them fine with a little rose-water, then put them to your cream and jelly, let them boil together for half a quarter of an hour, and sweeten it to your taste; strain it through a fine cloth, and keep it stirring till it be quite cold, put it in cups and let it stand all night, loosen it in warm water and turn it out into your dish; so serve it up, and prick it with blanch'd almonds.
Hot-headed Carolina, Well may you curl your lip; With all your bondsmen, bless the destiny Which brings you no such breed as this. Arise, young North! Our elder blood flows in the veins of cowards: The gray-hair'd sneak, the blanch'd poltroon, The feign'd or real shiverer at tongues, That nursing babes need hardly cry the less for Are they to be our tokens always?
Then take the Bottoms of three or four Artichokes boil'd tender, and cut in Dice; and lay these likewise amongst the Meat. Put in also some Coxcombs blanch'd; then close your Pye, and pour in as much Wine and Water as you think convenient. Bake it, and serve it hot. To make artificial Coxcombs. From Mr. Renaud.
A Rich White PLUMB-CAKE. Take four pounds of flour dry'd, two pounds of butter, one pound and a half of double refin'd sugar beat and searc'd, beat the butter to cream, then put in the sugar and beat it well together; sixteen eggs leaving out four yolks; a pint of new yeast; five jills of good cream, and one ounce of mace shred; beat the eggs well and mix them with the butter and sugar; put the mace in the flour; warm the cream, mix it with the yeast, and run it thro' a hair sieve, mix all these into a paste; then add one pound of almonds blanch'd and cut small, and six pounds of currans well wash'd, pick'd and dry'd; when the oven is ready, stir in the currans, with one pound of citron, lemon or orange; then butter the hoop and put it in.
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