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Carr family cookbook, 1741-1753
Page 73
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Cheese Cakes Take one quart of cream, 10 eggs, well beaten and strained through a sive, one pound of butter, a little cinimon & mace, courrants half a pound, clean washed & sweeten it to your tast, put altogether in a pan, and let it have one boyle over a gently fire, you must stir it all the time, when boyled put it into an earthen pot & cover it close up, when you make them you may put in a little sack it must be made the night before it is used.
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Cheese Cakes Take one quart of cream, 10 eggs, well beaten and strained through a sive, one pound of butter, a little cinimon & mace, courrants half a pound, clean washed & sweeten it to your tast, put altogether in a pan, and let it have one boyle over a gently fire, you must stir it all the time, when boyled put it into an earthen pot & cover it close up, when you make them you may put in a little sack it must be made the night before it is used.
Szathmary Culinary Manuscripts and Cookbooks
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