DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 14

To make clowted creame; Take 3 gallons of new milk from the cowe. sett it on a cleare fire when it Boyles upp put in a good quantity of Cold cream but the creame must bee put in by little & little as you doe but in whey to make wild courds then take it from the fire & put it into broad panns stirringe it till it bee lukewarme then lett it stand 24 houres then slice it of & put it into a dish with rose water & suger this may be made without creame To make french Bread Cakes; take a pound of flower very finely dryed in the oven & the same quantity of suger 12 yelks of Eggs 8 whites & 4 or 5 spoonfuls of rosewater beat theis together two houres when it is almost Enough put in a good quantity of Caraway seeds & beat it a little after then butter ye. plates & put it on them if you would haue them rise very much a little before it is ready to put on the plates put in the froth of a white of an Egg whilst it is bakeinge the ouen must be as hott as for manchet this quantity will make 2 doazen of cakes; To dissolue Amber greece take amber greece & with a Juice of a lemon grind it uppon a stone for the purpose if you think it too thinn put in powder of suger & grind it till you see all dissolued then put it upp close in a glass for your use;

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To make clowted creame; Take 3 gallons of new milk from the cowe. sett it on a cleare fire when it Boyles upp put in a good quantity of Cold cream but the creame must bee put in by little & little as you doe but in whey to make wild courds then take it from the fire & put it into broad panns stirringe it till it bee lukewarme then lett it stand 24 houres then slice it of & put it into a dish with rose water & suger this may be made without creame To make french Bread Cakes; take a pound of flower very finely dryed in the oven & the same quantity of suger 12 yelks of Eggs 8 whites & 4 or 5 spoonfuls of rosewater beat theis together two houres when it is almost Enough put in a good quantity of Caraway seeds & beat it a little after then butter ye. plates & put it on them if you would haue them rise very much a little before it is ready to put on the plates put in the froth of a white of an Egg whilst it is bakeinge the ouen must be as hott as for manchet this quantity will make 2 doazen of cakes; To dissolue Amber greece take amber greece & with a Juice of a lemon grind it uppon a stone for the purpose if you think it too thinn put in powder of suger & grind it till you see all dissolued then put it upp close in a glass for your use;