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Robert Godfrey receipts, 1665-1799
Page 34
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[underlined] Camphor Julep [/underlined] Pound two [illegible] of Camphor dissolve it either in Spirits of wine or [illegible] water - put it into the pint of Spring Water - stoke itoften & filter it till clear - Take 1 Table Spoonful in a wine glass of water -- __________________ Soap for the Hands in Frost. Lady Middleton 1799 One ounce of spermacety, half an ounce of Camphor pound them in a Marble Mortar add one pound of Soft Soap, mix them well together, put all into a Glazed pipkin, & let it boil in a Kettle of water, 'till the whole is dissolved then beat it up with a wooden spoon 'till it is smooth, & cold as cream Stilton Cheese - Mrs Sherbrooke. 1799 Take the cream of the nights milk and put it to the mornings milk put the [earning?] to whilst the milk is warm. when the curd is come lade it into a strainer or sieve (and do not break it) to drain gently - when drained put it into a cheese Vat and keep it in two or three days constantly constantly changing the cloth night and morning when the Cheese Vat is about half full put a little salt in it, it is to be salted [illegible off the page] cheeses are.
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[underlined] Camphor Julep [/underlined] Pound two [illegible] of Camphor dissolve it either in Spirits of wine or [illegible] water - put it into the pint of Spring Water - stoke itoften & filter it till clear - Take 1 Table Spoonful in a wine glass of water -- __________________ Soap for the Hands in Frost. Lady Middleton 1799 One ounce of spermacety, half an ounce of Camphor pound them in a Marble Mortar add one pound of Soft Soap, mix them well together, put all into a Glazed pipkin, & let it boil in a Kettle of water, 'till the whole is dissolved then beat it up with a wooden spoon 'till it is smooth, & cold as cream Stilton Cheese - Mrs Sherbrooke. 1799 Take the cream of the nights milk and put it to the mornings milk put the [earning?] to whilst the milk is warm. when the curd is come lade it into a strainer or sieve (and do not break it) to drain gently - when drained put it into a cheese Vat and keep it in two or three days constantly constantly changing the cloth night and morning when the Cheese Vat is about half full put a little salt in it, it is to be salted [illegible off the page] cheeses are.
Szathmary Culinary Manuscripts and Cookbooks
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