DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 72

To Make Cream Chease
Take 6 quarts of strokings 2 quarts of Cream one pint of boylind watter make it as warm as for other Chease wn it is com shrink it down lashurey wt your hands yn wet a Cloth & lay it in ye chease [fat?] & wt a fleeting dish put in ye Curds you may Cart ye End of ye cloth over & wt your hands wett ym down now & yn little as you lay in ye Curds yn prep it wt about twenty pounds wight towards Evenning turn it in to a dry cloth salt it a little & let it be in ye press till morning in about a weeks time it will be ready to lay in nettles or grass but both before you lay it in ye nettles & after turn it & wip it Every day.
To make French bread.
Beat 2 Eggs wt a little salt put to it half a pint of alle yest yn put to it 3 pounds of flower very fine & make it up light wt milk and watter a little warm yn make it up in rouls so bake it & wn caked or grate all ye outside.

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To Make Cream Chease Take 6 quarts of strokings 2 quarts of Cream one pint of boylind watter make it as warm as for other Chease wn it is com shrink it down lashurey wt your hands yn wet a Cloth & lay it in ye chease [fat?] & wt a fleeting dish put in ye Curds you may Cart ye End of ye cloth over & wt your hands wett ym down now & yn little as you lay in ye Curds yn prep it wt about twenty pounds wight towards Evenning turn it in to a dry cloth salt it a little & let it be in ye press till morning in about a weeks time it will be ready to lay in nettles or grass but both before you lay it in ye nettles & after turn it & wip it Every day. To make French bread. Beat 2 Eggs wt a little salt put to it half a pint of alle yest yn put to it 3 pounds of flower very fine & make it up light wt milk and watter a little warm yn make it up in rouls so bake it & wn caked or grate all ye outside.