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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 70

70
Prussian Puffs
Two Table spoonfuls of Flour 2 Eggs 1 Gill of milk a Lump of Butter The milk and Butter must be boiled and put to the other ingredients when cold - a little nutmeg, Salt and Sugar it must be mixed up like a Batter pudding and baked in Cups - Serve it with thick wine Sauce -             Mrs Cary - 

Cream Cheese - 
Take a Choppin [the word 'quart' is written above the word Choppin] of rich & thick Cream, best quite Sweet, put a tea spoonful of salt which must be gently mixed, pour it into a small search, in the bottom of which is laid a piece of linen folded in four plies, and under that, place a quantity of nettles - When it is so firm that it will turn, which will be in two days, turn it gently on a plate (a pewter one if you have it) on which there must be fresh nettles, & if it is very soft, let it have a bit of thin muslin between it & the 
nettles - Turn it daily till it is fit for use which will be in about a week -

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70 Prussian Puffs Two Table spoonfuls of Flour 2 Eggs 1 Gill of milk a Lump of Butter The milk and Butter must be boiled and put to the other ingredients when cold - a little nutmeg, Salt and Sugar it must be mixed up like a Batter pudding and baked in Cups - Serve it with thick wine Sauce - Mrs Cary - Cream Cheese - Take a Choppin [the word 'quart' is written above the word Choppin] of rich & thick Cream, best quite Sweet, put a tea spoonful of salt which must be gently mixed, pour it into a small search, in the bottom of which is laid a piece of linen folded in four plies, and under that, place a quantity of nettles - When it is so firm that it will turn, which will be in two days, turn it gently on a plate (a pewter one if you have it) on which there must be fresh nettles, & if it is very soft, let it have a bit of thin muslin between it & the nettles - Turn it daily till it is fit for use which will be in about a week -