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

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Page 17

To make Chiscakes; take a pan of new milk & a quart of night creame being a little warme set it together when it is come break the curd very gently then gather it together & gett the whey from it , then pound the curd in a morter then take 4 or 5 Eggs the yelks therof & a peny loafe grated & searsed very fine a quarter of a pound of butter & mingle this well together season it wth. salt suger nutmegg Cinamon beat all this together in the curd with 3 spoonfulls of very thick creame & as much rose water make the paste of a quart of fine flower yf you think it not too much for your curd half a pound of butter 2 Eggs a little suger & a little salt when this is kneaded Rowle out your paste as thinne as a wafer then lay on some of the stuffe, or first yf you raise them & rowl some others and folding it cut it in what fashion you like then lay it on [th'other?] & let it no further then the curd they should be fashioned like a 4 cornerd cap & the breadth of a penny cake sett them uppon a flowered paper & sett them into the ouen till you see them well coloured; To make paste for a [late?] tart or to make little Cakes cut in works Take searsed suger almonds beaten very small beat them together to a paste wth. Gum gragan laid in steepe ouer night in rose water & the froth of ye. white of an Egg about a spoonfull to as much as shall make tarts Rowl it out & cut it & bake it very gently uppon a pye plate a little butter'd;

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To make Chiscakes; take a pan of new milk & a quart of night creame being a little warme set it together when it is come break the curd very gently then gather it together & gett the whey from it , then pound the curd in a morter then take 4 or 5 Eggs the yelks therof & a peny loafe grated & searsed very fine a quarter of a pound of butter & mingle this well together season it wth. salt suger nutmegg Cinamon beat all this together in the curd with 3 spoonfulls of very thick creame & as much rose water make the paste of a quart of fine flower yf you think it not too much for your curd half a pound of butter 2 Eggs a little suger & a little salt when this is kneaded Rowle out your paste as thinne as a wafer then lay on some of the stuffe, or first yf you raise them & rowl some others and folding it cut it in what fashion you like then lay it on [th'other?] & let it no further then the curd they should be fashioned like a 4 cornerd cap & the breadth of a penny cake sett them uppon a flowered paper & sett them into the ouen till you see them well coloured; To make paste for a [late?] tart or to make little Cakes cut in works Take searsed suger almonds beaten very small beat them together to a paste wth. Gum gragan laid in steepe ouer night in rose water & the froth of ye. white of an Egg about a spoonfull to as much as shall make tarts Rowl it out & cut it & bake it very gently uppon a pye plate a little butter'd;