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Jos. Forbes cookbook, circa 1790s
Page 17
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43rd To make Cheese Cakes/another way Take 5 quarts of milk put it warm together from the Cow, when it is come put it in a Strainer, & drain it from ye Whay when tis drain'd hang it up in a Strainer for an hour or two rub ye Curd through a Sive with 1/2 lb of fresh Butter put to it a pint of Cream, one Nutmegg, rose water & sugar to ye Tast, 6 Eggs, 3 Whites, 1 lb of Currants, Bake y/m in a Quick oven 44th To make a Marmalett of Cherry's Take 6 lb of Cherry's Stone y/m & mash 'em as small as you can & Boil 'em till they are tender, then mash them again then put in one pound of Sugar & boil it to a Marmalett when it is cold put it up, keep it in a warm place 45th To make an Orange Pudding Pare the one, & the Juice of 2 Oranges very thin, beat them in a Mortar very fine, add 1/4 lb of Loaf Sugar, & 1/4 lb of Butter the Yolk of 6 Eggs, a little Rose Water put it in puff Paste and Bake it 46th To Pott Beef/another way Take a Legg of Mutton a piece of Beef, cut it in pieces lay it 3 or 4 Days in your Pickle, the more Salt Peter, the Redder it will be, then take Cloves, Mace, Nutmegg, Peper, and season it wt them, let it be Bak'd very tender, then
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43rd To make Cheese Cakes/another way Take 5 quarts of milk put it warm together from the Cow, when it is come put it in a Strainer, & drain it from ye Whay when tis drain'd hang it up in a Strainer for an hour or two rub ye Curd through a Sive with 1/2 lb of fresh Butter put to it a pint of Cream, one Nutmegg, rose water & sugar to ye Tast, 6 Eggs, 3 Whites, 1 lb of Currants, Bake y/m in a Quick oven 44th To make a Marmalett of Cherry's Take 6 lb of Cherry's Stone y/m & mash 'em as small as you can & Boil 'em till they are tender, then mash them again then put in one pound of Sugar & boil it to a Marmalett when it is cold put it up, keep it in a warm place 45th To make an Orange Pudding Pare the one, & the Juice of 2 Oranges very thin, beat them in a Mortar very fine, add 1/4 lb of Loaf Sugar, & 1/4 lb of Butter the Yolk of 6 Eggs, a little Rose Water put it in puff Paste and Bake it 46th To Pott Beef/another way Take a Legg of Mutton a piece of Beef, cut it in pieces lay it 3 or 4 Days in your Pickle, the more Salt Peter, the Redder it will be, then take Cloves, Mace, Nutmegg, Peper, and season it wt them, let it be Bak'd very tender, then
Szathmary Culinary Manuscripts and Cookbooks
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