DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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16 To make Jumballs take 3 pound of flower very well dried in an ouen over night & 1 [lb.?] of suger a quarter of a pound of butter 3 Eggs whites & yelks & a few caraway seeds heat some creame in a porringer lett it seeth let it stand till it be a little cold then take the Butter put into the creame so stir it up & downe till it be quite melted then temper altogether in a tray lett it be pritty milde then put it in a warme cloth lett it lye a little while till it doe rise upp smooth then make them upp in what fashion you please & close it wth. cold creame then flower the papers & lay them on them put them into the ouen they must stand till they be pritty browne the ouen must be somethinge colder for this then for Biskett; To make a fresh cheese of Rice; take  quart of thin creame the whites of 6 Eggs strayned 4 spoonfulls of Rice flower finely searsed 2 or 3 spoonfuls of rose water mingle all this together & sett them on ye. fire till the curde beginns to rise then drip it wth. rose water as you make curds stirringe it Continually then take it from the fire & let it stand a while till the curd be hardened then put it in a thinn cloth & hold it bee tweene two till the whey bee run from it then tye it together & hang it up all night then put it into a dish & beat it with a little rose water & as much suger as you think fitt, then wett a cloth well in rose water & sett it in a press with a light weight on it;

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16 To make Jumballs take 3 pound of flower very well dried in an ouen over night & 1 [lb.?] of suger a quarter of a pound of butter 3 Eggs whites & yelks & a few caraway seeds heat some creame in a porringer lett it seeth let it stand till it be a little cold then take the Butter put into the creame so stir it up & downe till it be quite melted then temper altogether in a tray lett it be pritty milde then put it in a warme cloth lett it lye a little while till it doe rise upp smooth then make them upp in what fashion you please & close it wth. cold creame then flower the papers & lay them on them put them into the ouen they must stand till they be pritty browne the ouen must be somethinge colder for this then for Biskett; To make a fresh cheese of Rice; take quart of thin creame the whites of 6 Eggs strayned 4 spoonfulls of Rice flower finely searsed 2 or 3 spoonfuls of rose water mingle all this together & sett them on ye. fire till the curde beginns to rise then drip it wth. rose water as you make curds stirringe it Continually then take it from the fire & let it stand a while till the curd be hardened then put it in a thinn cloth & hold it bee tweene two till the whey bee run from it then tye it together & hang it up all night then put it into a dish & beat it with a little rose water & as much suger as you think fitt, then wett a cloth well in rose water & sett it in a press with a light weight on it;