DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 15

[Jack?] [foopet?] without Eggs - Lady [Goodsilk?]
Take a quart of cream 9 spoonfulls of sack, sweeten it to your taste and put to it nutmeg and mace, as you like, set it on the fire a slow one where it wont boil but scald, it will be two hours a doing and it will be like a Custard; when you set it on the fire let the sack and cream be well mix'd and never stir it after, but try if it will jelly - you may boil Bisket in the milk till it is thick, and then let it cool before you put the sack to it. 
To Make a Cream Cheese - Mrs [Aislabic?]
A quart of Cream or something more then a pint of new milk, boil them and let it stand to cool, then add a spoonful of Rennet when it come, lay it in the cheese vat, let it sand 3 hours, the lay a 6 or 7 pound weight upon it, and don't meddle with it till next morning. then turn it, and strew a little salt upon one side, put it in the vat and, press it as before the next day take it out of the vat and salt the other side, put it betwen two Pewter plates in a warm place, four or five days will ripen it

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[Jack?] [foopet?] without Eggs - Lady [Goodsilk?] Take a quart of cream 9 spoonfulls of sack, sweeten it to your taste and put to it nutmeg and mace, as you like, set it on the fire a slow one where it wont boil but scald, it will be two hours a doing and it will be like a Custard; when you set it on the fire let the sack and cream be well mix'd and never stir it after, but try if it will jelly - you may boil Bisket in the milk till it is thick, and then let it cool before you put the sack to it. To Make a Cream Cheese - Mrs [Aislabic?] A quart of Cream or something more then a pint of new milk, boil them and let it stand to cool, then add a spoonful of Rennet when it come, lay it in the cheese vat, let it sand 3 hours, the lay a 6 or 7 pound weight upon it, and don't meddle with it till next morning. then turn it, and strew a little salt upon one side, put it in the vat and, press it as before the next day take it out of the vat and salt the other side, put it betwen two Pewter plates in a warm place, four or five days will ripen it