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Miss Collins recipe collection manuscript, 19th century?

Page 30

30 [Ramequins?]
Melt good Parmesan or Cheshire cheese in a saucepan with a bit of butter, and one or two spoonsful of water, then add as much flour as will make it pretty thick, and [quil?] the sides of the pan, throw it into a dish, and add Eggs to it one by one, beating it well with a wooden spoon till it becomes light & clear, add one or two pounded anchovies and a little pepper, form them into what shapes you please and bake them on a baking plate, they require but a short time in a soft Oven & must be served hot. 

Blackberry syrup
Put the blackberries into a Jug tied close, & place them in a slow oven for three hours, then strain off the juice, to every pinch, add one pound and quarter of fine loaf sugar, boil it, & scum it well till quite clear, then add a glass of Geneva and boil it again about three minutes, bottle and cork it close, it will keep many years.

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30 [Ramequins?] Melt good Parmesan or Cheshire cheese in a saucepan with a bit of butter, and one or two spoonsful of water, then add as much flour as will make it pretty thick, and [quil?] the sides of the pan, throw it into a dish, and add Eggs to it one by one, beating it well with a wooden spoon till it becomes light & clear, add one or two pounded anchovies and a little pepper, form them into what shapes you please and bake them on a baking plate, they require but a short time in a soft Oven & must be served hot. Blackberry syrup Put the blackberries into a Jug tied close, & place them in a slow oven for three hours, then strain off the juice, to every pinch, add one pound and quarter of fine loaf sugar, boil it, & scum it well till quite clear, then add a glass of Geneva and boil it again about three minutes, bottle and cork it close, it will keep many years.