Marion King Schlefer Recipe Collection, 1793-1826 (inclusive). A/S339, Folder 3, Schlesinger Library, Radcliffe Institute, Harvard University, Cambridge, Mass.

pour the milk when thick into a kettle to boil slowly, and after boiling about half a minute, strain it in a Sieve_ the part for your cheese, will remain on the top to this add, a little salt, and as much butter as you wish to make it rich, I think about a quarter of butter, to 1 lb. of whey curd is quite sufficient_ put them in a flat dish, with something heavy, to prep them when done_

Receipt for pot-Cheese __

well Schower the eels with salt but not skin them take out th back bone _ take [parsley?] [sect?] [herts?] chopt fine cloves mace pepper & salt all mixt well togeather spread th eel open wash it with yolks of Eggs sprinkeld with the [Engrenes?] [vod?] it up tite and bind it with tape take the head of bones and [onions?] little alspice let it boil some time strain it off boil the eel in it one hour_ which will serve for a pickle to keep the Eels in

Receipt for [Collow?] [Eals?],_

2 oz Balsam Capivi 1 oz Balsam Peru 2 Scruple oil of Sassafras 10 oz Spirits of Wine. 6 Drams Gum [Guarium?] 24 Grains Salt of Tartar 25 to for the [Rhumatism?] I found great benefit from it or [paralittick?]