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Robert Godfrey receipts, 1665-1799
Page 70
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To Dry Hams Mrs. Fanshaws way take your hams and let them hang as long as Ever you can to be sweet yn. wash ym. very well all over with vinegar and rub ym. dry with a cloth and mix with your Salt peter and bay salt Sugar if your hams be large each ham will require half a pound of Sugar rub ye. hams very well with ye. Salt and Sugar that is mixt- when you have done so put them into Common salt a 3 weeks or Month yn. hang ym. to dry fair Sawdust is the best thing to dry them with-- To make Cheescakes-- to the Curd of 6 quarts of milk take 20 Eggs 3 Quarters of a pound of Allmonds beat one grated nutmeg half a pound of butter sweeten it to your taste 2 Spoonfull of rose water three Quarter of a pound of Currants be sure not to brake ym. too much-- To make Custards-- A Quart of Cream and a pint of milk beat 6 Eggs with a little Orringe flower water and strain them into your Cream put in some grated Nutmegg with with a little ginger and salt sweeten it and bake them in an oven after the bread is Baked
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To Dry Hams Mrs. Fanshaws way take your hams and let them hang as long as Ever you can to be sweet yn. wash ym. very well all over with vinegar and rub ym. dry with a cloth and mix with your Salt peter and bay salt Sugar if your hams be large each ham will require half a pound of Sugar rub ye. hams very well with ye. Salt and Sugar that is mixt- when you have done so put them into Common salt a 3 weeks or Month yn. hang ym. to dry fair Sawdust is the best thing to dry them with-- To make Cheescakes-- to the Curd of 6 quarts of milk take 20 Eggs 3 Quarters of a pound of Allmonds beat one grated nutmeg half a pound of butter sweeten it to your taste 2 Spoonfull of rose water three Quarter of a pound of Currants be sure not to brake ym. too much-- To make Custards-- A Quart of Cream and a pint of milk beat 6 Eggs with a little Orringe flower water and strain them into your Cream put in some grated Nutmegg with with a little ginger and salt sweeten it and bake them in an oven after the bread is Baked
Szathmary Culinary Manuscripts and Cookbooks
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