Snippets from the Archives
For the month of September–the start of a new school year and my birthday month!–I’ve decided to share some fabulous 18th- and 19th-century recipes from an Irish manuscript recipe book that go a bit beyond your everyday desserts. Some have fanciful names, like today’s, while others would seem at home on the set of Downton Abbey. Enjoy!
To make a floating Island
Take half a pound of the pulp of roasted apples and half a pound of White Sugar finely pounded, put the sugar to the Apples & add the whites of 4 eggs the whites must be beat before they are put to the apples then all must be whiped for an hour until it comes to a high froth put cream in your dish and put the froth on it garnish with either red or green sweetmates add the juice of a small lemmon.
April 65 Burton Bersses
[This recipe is likely from 1765. I have left the spelling exactly as it is in the manuscript.]
Citation: National Library of Ireland, MS 34, 953