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A Thick Creame Cheese
to every 5 quarts of stroakings put a quart of Creame
about 18 quart will fill yo r fatt you must heat e creame
before you put it to yo r stroakings scalding hott; put A
quantity of Runet according as it is In strength & when it
is com you must Lay a Cheese Cloth In yo r fatt, w th a Scuming
dish take it up & slip it Into yo r fatt, not breaking e Curd nor
touching it w th yo r hands at all, as e whea Shrinks from it so and
still keeping yo r fat full and all e Curds put up; you must
put a Little salt at twice In it as you fill as more as you can
gesse when 1/3 part put In; It will be at Least an hour in making
when all is in put a Little Salt on it and turn e Cheese Cloth
over it & Lay a very Little weight on it not above 3 or 4 lb
& about a hour after turn it into a fresh cloth, & do so
every day 2 hours before you go to Bed, & Lay no more weight
on it till t [aforth] n take it out of e fatt rub it round w th
a Little Salt, n take a Cloath & double it & pin it round e
Sides in e Cloath, & change it every night & morning untill
it have Soft Sinking, or else it will fall flatt; after this dry
it as you doe with Winter Cheeses/
An Almon Custard
take 2 lb of Amond blancht & beat very fine put to m
e yolkes of 10 Eggs & grind m together & Straine m w th
a quart of Creame Raw; n take half of ate of dates and
cut m in small pieces & put m to yo r Raw Creame, & Season
it w th Cynomon ginger & Little Rosewater & sugar, & bake
it in Coffins of past; w n they are baked enough
Jel it; if you please you may gild some Almonds and shiek
m on e Custard w n you Serve m up
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