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Emily Netuzed recipe book, August 1874
Page 135
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[illegible] (Egyptian?) Butter 5 layers of colored butter.[illegible] one of chopped bits of parsley, bits lobster, bits [illegible] (common) butter and one of chopped truffles, make into a large round pat Cream Cheese Take a pint of good cream tightly in a cloth or bag for 24 hours. then flatten or serve it with [illegible] passed with bits parsley Cream Cheese Lady Hamilton/81 Take 1/2 a pint of very thick cream put in a pinch or two or salt in it & tie it up a hard & tight as you can in a napkin, hang it up in a tree or anywhere out of doors but where the sun cannot get to it for 12 hours. at the end of that time change with another napkin tie it up till firmer & leave it for another 12 hours & it is then good to eat. Put it in a refrigerator for an hour or two at the end to ensure its being very hard & firm. Breakfast Scones 1 lb flour, 1 large tablespoonfuls of baking powder. Mix with equal quantities of Late Cream and new milk. Bake in a moderate oven.
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[illegible] (Egyptian?) Butter 5 layers of colored butter.[illegible] one of chopped bits of parsley, bits lobster, bits [illegible] (common) butter and one of chopped truffles, make into a large round pat Cream Cheese Take a pint of good cream tightly in a cloth or bag for 24 hours. then flatten or serve it with [illegible] passed with bits parsley Cream Cheese Lady Hamilton/81 Take 1/2 a pint of very thick cream put in a pinch or two or salt in it & tie it up a hard & tight as you can in a napkin, hang it up in a tree or anywhere out of doors but where the sun cannot get to it for 12 hours. at the end of that time change with another napkin tie it up till firmer & leave it for another 12 hours & it is then good to eat. Put it in a refrigerator for an hour or two at the end to ensure its being very hard & firm. Breakfast Scones 1 lb flour, 1 large tablespoonfuls of baking powder. Mix with equal quantities of Late Cream and new milk. Bake in a moderate oven.
Szathmary Culinary Manuscripts and Cookbooks
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