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{Mrs} Egerton, Almon Butter { 13 65}
Take a pint of good thick Creame
6 yolkes of Eggs and beat & Mingle Creame, take
halfe an handfull of Blanchd Almonds, be at very small
Adding non & then a spoonefull of Rosewater, to keep from
Oyleing; Straine it out on a little non Milk, & Mingle it
Eggs & Creame, straine it through a Cushin canvas Strainer
& whoa it as you do Choose, tye it & hang it up till it be through
=ly cold, beat as Smooth as you can, & Season it doublerefined
Sugar beat & Sifted, & a Little Rosewater & make it upto fancie
& so serve it up
Very good Chese Cakes
Take 2 gallons of Non Milke put some Rumm ot to it
as Soone as it comes from Cow, Let yo Curds be very
tender & drayned from whea, put to Some Creame
and butter yolkes of Eggs well beaten; 1 lb of Currance
well beaten & plumped, & a Little grated bread Crumes; let
it not be too thin, season it Sugar Nutmegs & a Little salt, &
bake In when best you please
A Buttermilk Creame
Take 2 quart of buttermilk & as much New Milk, &
a wooden Cow milk it warme into butter milk, & lett
it stand a Little, take it of a Seummer, & Lay it in A
Cive to draine till Curds be dry, beat Sugar &
a Little orrange flower water or Rosewater; & Lay them
In dish In round spoonfuls, & put to very thick Creame
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