Marion King Schlefer Recipe Collection, 1793-1826 (inclusive). A/S339, Folder 1, Schlesinger Library, Radcliffe Institute, Harvard University, Cambridge, Mass.

Mabborough Pudding 3

Take 6 Spoonfulls of Stewed apples Six Spoonfulls of rose water 6 Eggs 6 Spoonfulls of Loaf Sugar 6 oz Butter the greating of two Lemons and Juice of one of the apples if they are not Very tart

Apple Pudding

Take 8 large pippins 6 Eggs 1/2 pint milk a good lump of butter when your apples are well Stewed mix the Eggs in before the milk, rose water, Cinnamon, & Sugar to your taste, Citron cut in Pieces and Stuck about a rich paste at the bottom of the Dish

Batter Pudding

Take a pint of milk 3 spoonfulls of Flour 4 Eggs a little Salt a Quarter of an nutmeg beat it well together boil it an hour

Custard Pudding

Take One Quart milk 4 Spoonfulls flour 8 Eggs 1/2 the whites Wine Sauce

4 Carrot Pudding Take 1# [lbs.] Bread 1/2# Carrots 8 Eggs 4 Whites 1/2 pint Cream 1/2# Butter, nutmeg Rose water & Sugar to your taste 1 Hour will bake it - put a parte a Little butter'

= Mince Pies

To a meats Tongue put 4# Beef suet 3# Currants 1 1/23 Raisin 16 Pippins 1 pint rose water 1/2 oz mace a few cloves 1 oz Cinnamon 1/2 oz nutmeg 1# Citron 1# Sugar a littl Salt [W?] and brandy when you make them put a little marrow in the top

= Cheese Cakes

Take a pint of new milk turne it with 5 Eggs leave out half the white 1/2# almonds Kneaded into the curd 6 oz Sugar 4 Eggs half the whites 1/4# melted butter with rose water

= Oleycook

To 4# Flour Sifted & aired before the fire 1# Butter 1# Pound powder Sugar dryed, Sifted & aired 16 Eggs Beat the Eggs first & then mix them with the

Sugar the Butter to be melted about ^5 4 Table Spoonfull of the best yeast 1 pint - milk^ sufficient - your raisins to be seeded and put in when you make them up = Ginger Bread Take 1^te Butter 1^te Sugar 6 Eggs 3^te Flour a Tea Cup of Ginger Some Caraway Seeds Almond Cheese Cakes Take 1/2^te Blanch almonds beat very fine with a little rose water then take 6 Eggs 2 Whites 1/2^te Sugar put them in a mortar then take 10 [Oz?] melted butter stir them together with a little grated Lemon put and bake them in an oven Pound Cake Take 1^te flour 1/2^C Butter 1/2^te Sugar 1/2^te Currants 1 nutmeg a little Cinnamon the Butter and Sugar must be beat together with a Glass of Jack or Brandy 3 Spoonfulls of rose water 6 Eggs and a little yeast let it stand to rise for 1 or 2 hours 1 hour will bake it

Peppers Seed the peppers amd let them stand in pump water one night Drian them well and put them in river water tile they grow yellow then Boile you Vinegar and pour it on them till they are green Mangoes Soak them in Salt and water 24 Hours Then dry them Very dry fill them with mustard seed, horse radish, shalots Cloves and mace Cover them with Vinegar and let them Simmer over a Slow fire till they are Green Cover them with cabbage leaves and soak them in fresh Vinegar =+ To Boile a Turkey with Oyster Juice Take half pint of water 1/2 anchovy 3 Spoon =ful of Oyster Liquor thicken it well with flour over the fire then stew your oysters with the rest of the Liquor with 2 blades of mace a little whole pepper then tak out your Oysters and strain all the Liquor

7 When your Turkey is almost done put all your sauce together with a piece of Butter a Spoonful of White Wine a little Leamon Juice Shake it over the fire and pour it over your Turkey = Jumbles Take 3lb flour 1 1/2lb Butter 2lb Sugar 8 Eggs rose water 1/4 lb Caraway Seeds = To Dress Calfs Head Take a head and boil it in a large pot of water half an hour then cut all the meat in square pieces, take part of the water 3 onions some cloves- mace 1/2 nutmeg sweet herbs chopped fine Brown 1/2lb Butter with flour season it with black and Ceyane pepper and salt boile it all together for 1/2 an hour then put in the head and boile it some time throw in Some yolk of Eggs boiled hard 1/2 pint of Red Wine