DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 27

27
Noyeau
2 ounces of bitter almonds Blanched
and sliced put into a pint of whiskey   
with a pound of grated Sugar [illegible
the Sugar put in a 
Milk boiling hot - put two or three 
spoonfuls of Juice of Lemon [illegible] it 
only for 8 days and filter and Bottle it
For [illegible] Stilton Cheese
Take 12 pints of new Milk and 4 of 
Cream mixed well together put in as much boiling Water as will make it the warmth of new Milk. Then add [illegible]
it frequently till it [illegible] put a cloth or
a [illegible] and after you have put all the 
Curd into it tie the cloth and hang it up
for an hour then take it down and [illegible]
the Curd in Juices and lay it in [illegible] [warm?]
one hour - hang it up again to let the 
water drop from it - then put a little [salt?] in the Cheese Vat and lay in half the Curd with Salt over it add the rest of the Curd with more Salt . bring a Cloth [illegible] of Cold water,
and lay it in a Cheese Vat and [illegible]
Curd into it lay a weight of 2 pounds on
it - turn it onto a clean Cloth every two
hours - adding two ound weight each time and the cloth always taken out of

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27 Noyeau 2 ounces of bitter almonds Blanched and sliced put into a pint of whiskey with a pound of grated Sugar [illegible the Sugar put in a Milk boiling hot - put two or three spoonfuls of Juice of Lemon [illegible] it only for 8 days and filter and Bottle it For [illegible] Stilton Cheese Take 12 pints of new Milk and 4 of Cream mixed well together put in as much boiling Water as will make it the warmth of new Milk. Then add [illegible] it frequently till it [illegible] put a cloth or a [illegible] and after you have put all the Curd into it tie the cloth and hang it up for an hour then take it down and [illegible] the Curd in Juices and lay it in [illegible] [warm?] one hour - hang it up again to let the water drop from it - then put a little [salt?] in the Cheese Vat and lay in half the Curd with Salt over it add the rest of the Curd with more Salt . bring a Cloth [illegible] of Cold water, and lay it in a Cheese Vat and [illegible] Curd into it lay a weight of 2 pounds on it - turn it onto a clean Cloth every two hours - adding two ound weight each time and the cloth always taken out of