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English cookbook, 1799
Page 63
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Italian Cheese A Pint of thick Cream and the juice and rind of two lemons, four tablespoonfuls of white wine with sugar to your taste, these ingredients put into a Bowl and whisk it for half an hour, then put it into a tin mould that has holes in it. A thin muslin or gauze must be laid in the mould to secure the Cheese - Curds - Mrs Clervaux [Mayter?] 3 quarts of new milk, 8 eggs, 1 Pint of Butter milk, the milk made rather better than new milk warm, the Eggs beat all together, & the Butter milk stirred into them, & then put into the pan, when they break the milk, put the Curds on a sieve to drain. An Elmulsion for a cough - Mrs [Scire?] Take on dram of spermacity, rub it well in a marble mortar; then add one dram of pure nitre, mix them well together; adding by degrees the yolk of an Egg, diligently rubbing them together then add by little and little one ounce of Balsmaic syrup, and after wards seven or eight ounces of water that has been boiled, and stood to be coled remembering always to stir the mixture the same way
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Italian Cheese A Pint of thick Cream and the juice and rind of two lemons, four tablespoonfuls of white wine with sugar to your taste, these ingredients put into a Bowl and whisk it for half an hour, then put it into a tin mould that has holes in it. A thin muslin or gauze must be laid in the mould to secure the Cheese - Curds - Mrs Clervaux [Mayter?] 3 quarts of new milk, 8 eggs, 1 Pint of Butter milk, the milk made rather better than new milk warm, the Eggs beat all together, & the Butter milk stirred into them, & then put into the pan, when they break the milk, put the Curds on a sieve to drain. An Elmulsion for a cough - Mrs [Scire?] Take on dram of spermacity, rub it well in a marble mortar; then add one dram of pure nitre, mix them well together; adding by degrees the yolk of an Egg, diligently rubbing them together then add by little and little one ounce of Balsmaic syrup, and after wards seven or eight ounces of water that has been boiled, and stood to be coled remembering always to stir the mixture the same way
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