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Mrs Fountain The Imperiall Creame 10 {59}
Take a quart faire water & ounces of hart horn put it into a
Stone Bottle Stop it close & lye downe Cork & fill not bottle too full
Sett it Into a pott of Boyling water or into an Oven to bake, so let it
Stand 3 or 4 hours Straine it throgh a Gelly Bag & let it cool having
reddy 6 ounces of Almonds beat very fine put Into it Just so much
Creame as Gelly & mix together, Straine almons and Creame
first, & set altogether over fire again till it be scalding hott, straine it
it Into narrow bottome wine glasses, so let stand a whole day and
when you turn out stick all over blancht Almonds, slit
small & so serve them up /
A Chreame Cheese to be made at
time of year to keep all winter hottest
Take 4 quarts of new Milk & one quart of Creame, set it
Runnet as you do other Cheese, & it is come do not break it nor
wheay it but a fleeting dish take it up and Lay it into .
Cheese make must be made like a brick mould [e] 2 boards for
it to stand on made very thick of holes, Lay no weight on it; but
when it is wheyd on one Side turne it on other dry board;
and so do till it be fit to last & when it is salted and dry keep it
wiped Cleane & turned till you eat it, it will keep 2 yeares
A Creame Cheese
{L. Jacob}
Take 3 English pints of Creame, & 6 quarts of new milk from
Cow boyle Creame once up, & put it to Milk; if you
have not Milk from Cow warm a pint & put to it; & when
you have stired Creame & milk well together, put in 2 good Spoonfull
of Runnet, If Runnit be not Strong put in 4 Spoonfull & stir it well
together, so cover it a cloth till Curd come; it must be tender; but
not too tender, take it up gently with a flooding dish, & so fill up
Cheese fat by degrees till it be full & even, & as Curd sinks put in
more, Let a board full of holes be under fatt, [e] fatt without
bottom; take Clean Napkins that do not Smell of Soape, & wring
out of fairewater & Lay over Curds, one after another& as soon
as they be nott whea Lay on another; so do till curd sunk a good
deale & whea well taken out, after you may Lay on one [evry]
half hour, & once in an hour, & so continue till 7 or 8 a Clock att
night; turn Cheese Into a Cleane Napkin, & so turn it once in
the morning [&] once at Night, till it be dry enough to turn out on a
board; will be in 2 or 3 dayes; & sett it on uper side in morning
and at nighte on other side, turning it & when the salt is worked in to it, Lay
fresh grasse under & over turning it twice a day, constantly Laying
it dry where it may have fire, & no sun till it be ready to eat /
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