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English cookbook, 1700
Page 56a
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the next day & setting e'm to the fire till they are dry enough, To make cheese-cakes make your curd wth a quart of cream & a quart new milk, put in but a little rnnit, for fear it be hard, then hang it up in a Cloth, that the Whey may drein from it, the next morning take the curd & beat it in a morter & put, to it half a pound of butter melted & almost all cold again, then put to it the yolks of six eggs & the whits of two or three, season it wth mace & nutmegs & suger as you like put in some sack & or orange, flow'r water, mix it
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the next day & setting e'm to the fire till they are dry enough, To make cheese-cakes make your curd wth a quart of cream & a quart new milk, put in but a little rnnit, for fear it be hard, then hang it up in a Cloth, that the Whey may drein from it, the next morning take the curd & beat it in a morter & put, to it half a pound of butter melted & almost all cold again, then put to it the yolks of six eggs & the whits of two or three, season it wth mace & nutmegs & suger as you like put in some sack & or orange, flow'r water, mix it
Szathmary Culinary Manuscripts and Cookbooks
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