Transcribe
Translate
Penelope Pemberton cookbook, Dec. 19, 1716
Page 153
More information
digital collection
archival collection guide
transcription tips
To make chese ceaks of curds Take 3 quarts of newe milk & one of afterings put steep to it when it is rady drane ye whay from it yn beat it in a boole with 1/2 a pound of buter fresh yn a quarter of a pound of savi biskits beaten & sifted through a hare sive 3 or 4 spoonefolls of rose water 1 nutmeg grated 5 eggs well beaten mix all these with ye cords yn so much good crame as will make it a right thickness yn ad to it half a pound of ollmons blansht & baten with a litle water put in some times as yu beat ym to ceep ym from oyleing when ye are beaten mix ym with yr outher things: yn sweeten it to yr tast yn lay peast in shallowe paty pans yn put in ye chese cake Let not ye chese cake be nether to thick nor too thin yu may put a few corons in to part if yu plase ye ollmons slist is beter yn baten orringe chese ceaks Take a spoonefoll & halfe of ye orringe boyld with suger: yn melt a quarter of a pound of buter to oyle when it hath stod a litle scome of ye top & take it clere from ye dregs: mix it well with ye oringe yn have rady beaten 5 yolks of eggs: mix ym with ye orringe very well if it be not sweet anoufe ad more suger: yn lay pufe past in small shallowe patepans yn fill ym yu may if yu plase sharpen ye chese cakes with juse of orringe or lemon just before yu fill ym & Let ym go quick into ye oven after or yu may cover some of ye patepans over with past yn ye are pots ye lemon
Saving...
prev
next
To make chese ceaks of curds Take 3 quarts of newe milk & one of afterings put steep to it when it is rady drane ye whay from it yn beat it in a boole with 1/2 a pound of buter fresh yn a quarter of a pound of savi biskits beaten & sifted through a hare sive 3 or 4 spoonefolls of rose water 1 nutmeg grated 5 eggs well beaten mix all these with ye cords yn so much good crame as will make it a right thickness yn ad to it half a pound of ollmons blansht & baten with a litle water put in some times as yu beat ym to ceep ym from oyleing when ye are beaten mix ym with yr outher things: yn sweeten it to yr tast yn lay peast in shallowe paty pans yn put in ye chese cake Let not ye chese cake be nether to thick nor too thin yu may put a few corons in to part if yu plase ye ollmons slist is beter yn baten orringe chese ceaks Take a spoonefoll & halfe of ye orringe boyld with suger: yn melt a quarter of a pound of buter to oyle when it hath stod a litle scome of ye top & take it clere from ye dregs: mix it well with ye oringe yn have rady beaten 5 yolks of eggs: mix ym with ye orringe very well if it be not sweet anoufe ad more suger: yn lay pufe past in small shallowe patepans yn fill ym yu may if yu plase sharpen ye chese cakes with juse of orringe or lemon just before yu fill ym & Let ym go quick into ye oven after or yu may cover some of ye patepans over with past yn ye are pots ye lemon
Szathmary Culinary Manuscripts and Cookbooks
sidebar
