DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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74
Snow Balls
Take golden Pippens, pare & core them, put them in cold water, then dry them & with a paste brush wash them all over with the white of an Egg, then cover them over with dry rice, tye them up singly in a cloth & let them boyl half an hour, have ready some melted butter wine & Sugar, put that in the dish, but not over them. 
Mrs Adams
Slip Coat Cream Cheese
Take three quarts of new Milk, warm it a little, then add a pint of Cream & two Spoonfuls of strong Steep (or Rennet) when it is come pretty hard, tye it up in a thin wet Cloth, lay it in water for twelve Hours, changing the water three or four times, then lay it carefully in your Cheese Vat, Cover it with the Cloth, but put no weight upon it, the Next Morning turn it into a clean wet Cloth, & salt it a little. Let it be turn'd twice a Day for three or four Days in wet Cloths, then lay it in Nettles, turn it once a day, & let the Nettles be fresh every Day, put Cream or not according to the heat of the Weather. 
Lady Brooke
Rice Flummery
Half a pint of Cream one & half spoonful of ground Rice sifted very fine 3 oz of sugar 2 of Almonds beat fine with a few spoonfuls of Milk the Whites of 3 Eggs well beat & strained to the above Ingredients, then set it on the fire & keep stirring it till it is as thick & smooth as a Custard.

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74 Snow Balls Take golden Pippens, pare & core them, put them in cold water, then dry them & with a paste brush wash them all over with the white of an Egg, then cover them over with dry rice, tye them up singly in a cloth & let them boyl half an hour, have ready some melted butter wine & Sugar, put that in the dish, but not over them. Mrs Adams Slip Coat Cream Cheese Take three quarts of new Milk, warm it a little, then add a pint of Cream & two Spoonfuls of strong Steep (or Rennet) when it is come pretty hard, tye it up in a thin wet Cloth, lay it in water for twelve Hours, changing the water three or four times, then lay it carefully in your Cheese Vat, Cover it with the Cloth, but put no weight upon it, the Next Morning turn it into a clean wet Cloth, & salt it a little. Let it be turn'd twice a Day for three or four Days in wet Cloths, then lay it in Nettles, turn it once a day, & let the Nettles be fresh every Day, put Cream or not according to the heat of the Weather. Lady Brooke Rice Flummery Half a pint of Cream one & half spoonful of ground Rice sifted very fine 3 oz of sugar 2 of Almonds beat fine with a few spoonfuls of Milk the Whites of 3 Eggs well beat & strained to the above Ingredients, then set it on the fire & keep stirring it till it is as thick & smooth as a Custard.