[Recipe book], UPenn Ms. Codex 1038

To make Dutch Flammery. Dissolve half an Ounce of Ising Glass in a bare half pint of Water, and put to it something better than a pint of Mountain or any other White Wine, the Yolks of Six Eggs, the Juice of one large Lemon, and the Rind Grated, let it just boil, and sweeten it to your taste [?] strain it and put it into Cups or what form you please; it mu[?] kept Stirring a while on the fire.

To make Lemon Cheese Cakes. Take the Rind of two Lemons pared thick, and when boil'd tender, pound it well in a Marble Mortar, a pound of Loaf Sugar beat fine, the Yolks of Eight and Whites of two Eggs, they must be well beat and mixd with the Peel and Sugar, then Add half a pound of Melted Butter, and as much juice of Lemon as will make it of an Agreeable tartness -- The Butter must be cool when put to the other Ingredients.

To Make Lemonade. Boil one Quart of Spring Water, let it stand 'till it is Milk Warm -- Pare five clear Lemons very thin and put the parings in the Warm Water, Let it stand all Night, the next Morning strain off the peel thro' a fine Lawn Sieve, Squeeze the Juice of the five Lemons, Strain it, and put it in the Water, put in Eleven Ounces of double Refin'd Sugar, One Spoonfull of Orange flower Water, Mix these well together, it will be fit for use.

To preserve Cucmbers Martin Take fine going Gerkhins, or large Cucumbers cut in half, and the Seeds Scooped out, put them into a stone Jar, cover them with Vine Leaves, and fill the Jar with Spring Water, cover it close & let it stand so near the fire as to be quite warm for Ten days or a fortnight, then take them out and throw them into Spring Water, (they will look Yellow, and smell disagreeable, but that's not to be minded) then put them into a preserving pan, cover them with Vine Leaves, and fill the pan with Spring Water, set it over a Charcoal fire, cover them close, and make them of a fine Green, - which will take some hours to do, when they are of a good Colour take off the leaves and throw the Cucumbers into a large Sieoe, then into a coarse Cloth four or five times doubled: When they are cold put them into a Jar, and have ready your Syrrup made thus. Take three pounds of good lump Sugar, put to it a quart of Water, boil and Skin it, then put in a great deal of Lemon Peel (pared thin, in long bits) and whole Ginger (first boiled in water and dryed) when the Syrrup is thick, pour it on the Cucumbers, and cover them down close; this must be repeated three or four times, or 'till the Syrrup is very Rich, or they won't keep, they are very good Candyd, only the Ginger must be boiled in water.

To make Desart Cakes. Take a pound of flower, half a pound of Sugar, One Ounce of Caraway Seeds, make it into a Stiff paste with Cream, and Boil'd out as thin as the finest paper and prickd full of holes or they will Blister, then put these on tins, which You must Butter & obsirve when they are Baking to take them out of the Oven as they Brown

as they will not all Brown together - a Moderate Oven is best.

To Pickle Lemons Hoper Take three Lemons, cut them cross halfway down, then Stuff these full of Salt, set them upright in a Bason, Let them stand thus 'till the Salt Melts so as to Yield Brine enough to turn them in, that they may be kept Moist. Turn them several times in a day. In about three Weeks the Lemons will be tender - then take a quart of Vinegar, a few Cloves, a little Mace, some whole Black pepper, and some Do. allspice - Put the Brine of the Lemons to the vinegar and Sprices and boil them up - when quite cold, bruize two large Spoonfulls of Mustard Seed - Put it into a pot with three or four Cloves of Garlic - Then put in the Lemons and pour the Liquor upon them - In about three Months the Lemons will be fit for use - Keep the Jar tied close.

To make Apple Puddings Take eight large Apples, Boil them tender & Cut them from it. Core. Beat them fine in a Mortal wth half a pound of Butter, half a pound of Sugar, eight Eggs, w. juice of one large Lemmon, & w. Rind cut very fine, Beat them all well together & put them into Puff Paste to Bake.

Bachamele Take cold Veal, Chicken or any other white Meat, & Cut it in small long Slices, Then take a little Butter & [Flower?], a few young Onions chopped fine & Parsley, a little Broth, a q of a pint of Cream & half a Lemmon squeezed. Some Crumbs of Bread

made savomy over W. top, & brown them with a Salamander.

Bigoche of Calf's Heart Cut W. Heart in thin Slices, & fry it with Bacon or Butter. Season it with Pepper, Salt Sliced Onions a little soop, brother or Water, & a little Vinegar, [Ve?]juice or Lemmon, Put some Bread Crumbs in W. Sauce, & serve it up wth Mushrooms, Capers, or any other Garniture.