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{Mrs} Egerton, Almon Butter { ¹³ 65}

Take a pint of good thick Creame that will hold boyling, then take
6 yolkes of Eggs and beat them & Mingle them with the Creame, then take
halfe an handfull of Blanchd Almonds, be at very small
Adding non & then a spoonefull of Rosewater, to keep them from
Oyleing; then Straine it out on with a little non Milk, & Mingle it with
your Eggs & Creame, straine it through a Cushin canvas Strainer
& whoa it as you do Choose, tye it & hang it up till it be throug^h
=ly cold, then beat as Smooth as you can, & Season it with doublerefined
Sugar beat & Sifted, & a Little Rosewater & make it upto your 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 the Cow, Let your Curds be very
tender & drayned from the whea, then put to them Some Creame
and butter the 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 with Sugar Nutmegs & a Little salt, &
bake them In when best you please

A Buttermilk Creame

Take 2 quart of buttermilk & as much New Milk, &
with a wooden Cow milk it warme into the butter milk, & lett
it stand a Little, then take it of with a Seummer, & Lay it in A
Cive to draine till the Curds be dry, then beat them with Sugar &
a Little orrange flower water or Rosewater; & Lay them
In your dish In round spoonfuls, & put to them very thick Creame

{Mrs} Egerton, Almon Butter { ¹³ 65}

Take a pint of good thick Creame that will hold boyling, then take
6 yolkes of Eggs and beat them & Mingle them with the Creame, then take
halfe an handfull of Blanchd Almonds, be at very small
Adding non & then a spoonefull of Rosewater, to keep them from
Oyleing; then Straine it out on with a little non Milk, & Mingle it with
your Eggs & Creame, straine it through a Cushin canvas Strainer
& whoa it as you do Choose, tye it & hang it up till it be throug^h
=ly cold, then beat as Smooth as you can, & Season it with doublerefined
Sugar beat & Sifted, & a Little Rosewater & make it upto your 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 the Cow, Let your Curds be very
tender & drayned from the whea, then put to them Some Creame
and butter the 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 with Sugar Nutmegs & a Little salt, &
bake them In when best you please

A Buttermilk Creame

Take 2 quart of buttermilk & as much New Milk, &
with a wooden Cow milk it warme into the butter milk, & lett
it stand a Little, then take it of with a Seummer, & Lay it in A
Cive to draine till the Curds be dry, then beat them with Sugar &
a Little orrange flower water or Rosewater; & Lay them
In your dish In round spoonfuls, & put to them very thick Creame