SYLLABUB
Take the juice of a large lemon, and the yellow rind pared thin; one glass of brandy, two glasses of white wine, and a quarter of a pound of powdered sugar. Put these ingredients into a pan, and let them remain one night; the next day add a pint of thick cream, and the whites of two eggs beaten together; beat them all together to a fine froth, and serve in jelly glasses.
WINE SANGAREE OF PORT OR MADEIRA
Take half a glass of water, sweeten it with a tablespoonful of white powdered sugar, and stir well until dissolved; add a gill of Madeira or Port, some nutmeg grated and pounded ice. Serve with lady-cake or pound-cake, cut small.
STEWED PRUNES FOR SICKNESS
Wash the prunes, put them in a stew pan, cover them with water, and to each pound of prunes put a cupful of clear brown sugar. Cover the stew-pan and let them boil slowly, until the syrup is thick and rich.
WINE JELLY FOR THE SICK
Take one pint of Madeira wine, one pint of water, and one ounce of isinglass dissolved in a teacupful of water. Let the wine and water be boiling hot, then stir into it the dissolved isinglass, and sugar to taste; make it quite sweet; let it come to a boil, try it by taking a little in a saucer, and if not a good jelly when cold, boil it until it is so; if lemon is allowed, use the juice of two to flavor this jelly.
JAUNE MANGE
Break up and boil an ounce of isinglass in rather more than half a pint of water until it is melted; strain it; then add the juice of two large oranges, a gill of white wine, and the yolks of four eggs beaten and strained; sweeten to taste, and stir it over a gentle fire till it boils up; dip a mould into cold water and pour the preparation into it.