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American cookbook, 1759
Page 15
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To make Butter'd Loaves Take a quart of Cheese-curds, made of new milk, & Creame: press it dry from the whay, & breake the Curds very small, & put to it 6 eggs, and the Crumbe of a penny-white-loafe finely grated, Cynamon, Ginger, Sugar & Salt according to your tast. Then with fine flowre make this into past, & make the up into litle loaves, and so take them when they are throughly baked, cutt them up in the topp, and powre into them Butter mingled with Rosewater, & Sugar.
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To make Butter'd Loaves Take a quart of Cheese-curds, made of new milk, & Creame: press it dry from the whay, & breake the Curds very small, & put to it 6 eggs, and the Crumbe of a penny-white-loafe finely grated, Cynamon, Ginger, Sugar & Salt according to your tast. Then with fine flowre make this into past, & make the up into litle loaves, and so take them when they are throughly baked, cutt them up in the topp, and powre into them Butter mingled with Rosewater, & Sugar.
Szathmary Culinary Manuscripts and Cookbooks
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