To make all manner of made Dishes, with or without Paste.
To make a Paste for a Pie.
TAke to a gallon of flour a pound of butter, boil it in fair water, and make the paste up quick.
To make cool Butter Paste for Patty-Pans or Pasties.
Take to every peck of flour five pound of butter, the whites of six eggs, and work it well together with cold spring water; you must bestow a great deal of pains, and but little water, or you put out the millers eyes. This paste is good only for patty-pan and pasty. Sometimes for this paste put in but eight yolks of eggs, and but two whites, and six pound of butter.
To make Paste for thin bak’d Meats.
The paste for your thin and standing bak’d meats must be made with boiling water, then put to every peck of flour two pound of butter, but let your butter boil first in your liquor.
To make Custard Paste.
Let it be only boiling water and flour without butter, or put sugar to it, which will add to the stiffness of it, thus likewise all pastes for Cuts and Orangado Tarts, or such like.
Paste for made-Dishes in the Summer.
Take to a gallon of flour three pound of butter, eight yolks of eggs, and a pint of cream or almond milk, work up the butter and eggs dry into the flour, then put cream to it, and make it pretty stiff.
Paste Royal for made Dishes.
Take to a gallon of flour a pound of sugar, a quart of almond milk, a pound and half of butter, and a little saffron, work up all cold together, with some beaten cinamon, two or three eggs, rose-water, and a grain of ambergriese and musk. Otherways. Take a pottle of flour, half a pound of butter, six yolks of eggs, a pint of cream, a quarter of a pound of sugar, and some fine beaten cinamon, and work up all cold. Otherways. Take to a pottle of flour four eggs, a pound and a half of butter, and work them up dry in the flour, then make up the paste with a pint of white-wine, rose-water, and sugar.
To make Paste for Lent for made Dishes.
Take a quart of flour, make it up with almond-milk, half a pound of butter, and some saffron.
To make Puff-Paste divers ways.
The First Way.
Take a pottle of flour, mix it with cold water, half a pound of butter, and the whites of five eggs; mix them together very well and stiff, then roul it out very thin, and put flour under it and over it, then take near a pound of butter, and lay it in bits all over, double it in five or six doubles, this being done roul it out the second time, and serve it as at the first, then roul it out and cut it into what form, or for what use you please; you need not fear the curle, for it will divide it as often as you double it, which ten or twelve times is enough for any use.
The second way.
Take a quart of flour, and a pound and a half of butter, work the half pound of butter dry into the flour, then put three or four eggs to it, and as much cold water as will make it leith paste, work it in a piece of a foot long, then strew a little flour on the table, take it by the end, and beat it till it stretch to be long, then put the ends together, and beat it again, and so do five or six times, then work it up round, and roul it up broad; then beat your pound of butter with a rouling pin that it may be little, take little bits thereof, and stick it all over the paste, fold up your paste close, and coast it down with your rouling pin, roul it out again, and so do five or six times, then use it as you will.
The third way.
Break two eggs into three pints of flour, make it with cold water and roul it out pretty thick and square, then take so much butter as paste, lay it in ranks, and divide your butter in five pieces, that you may lay it on at five several times, roul your paste very broad, and stick one part of the butter in little pieces all over your paste, then throw a handful of flour slightly on, fold up your paste and beat it with a rowling-pin, so roul it out again, thus do five times, and make it up.
The fourth way.
Take to a quart of flour four whites and but two yolks of eggs, and make it up with as much cream as will make it up pretty stiff paste, then roul it out, and beat three quarters of a pound of butter of equal hardness of the paste, lay it on the paste in little bits at ten several times; drive out your paste always one way; and being made, use it as you will.
The fifth way.
Work up a quart of flour with half a pound of butter, three whites of eggs, and some fair spring water, make it a pretty stiff paste, and drive it out, then beat half a pound of more butter of equal hardness of the paste, and lay it on the paste in little bits at three several times, roul it out, and use it for what use you please.
[Note] Drive the paste out every time very thin.
A made Dish or Florentine of any kind of Tongue in Dish, Pye, or Patty-pan.
Take a fresh neats tongue, boil it tender and blanch it, being cold, cut it into little square bits as big as a nutmeg, and lard it with very small lard, then have another tongue raw, take off the skin, and mince it with beef-suet, then lay on one half of it in the dish or patty pan upon a sheet of paste; then lay on the tongue being larded and finely seasoned with nutmeg, pepper, and salt.
And with the other minced tongue put grated bread to it, some yolks of raw eggs, some sweet herbs minced small, and made up into balls as big as a walnut, lay them on the other tongue, with some chesnuts, marrow, large mace, some grapes, gooseberries or barberries, some slices of interlarded bacon and butter, close it up and bake it, being baked liquor it with grape-verjuyce, beaten butter, and the yolks of three or four eggs strained with the verjuyce.
A made Dish of Tongues otherways.
Take neats-tongues or smaller tongues, boil them tender, and slice them thin, then season them with nutmeg, pepper, beaten cinamon; salt, and some ginger, season them lightly, and lay them in a dish on a bottom or sheet of paste mingled with some currans, marrow, large mace, dates, slic’t lemon, grapes, barberries, or gooseberries and butter, close up the dish, and being almost baked, liquor it with white wine, butter, and sugar, and ice it.
Made Dish in Paste of two Rabits, with sweet liquor.
Take the rabits, flay them, draw them and cut them into small pieces as big as a walnut, then wash and dry them with a clean cloth, and season them with pepper, nutmeg, and salt; lay them on a bottom of paste, also lay on them dates, preserved lettice stalks, marrow, large mace, grapes, and slic’t orange or lemon, put butter to it, close it up and bake it, being baked, liquor it with sugar, white-wine and butter; or in place of wine, grape-verjuyce, and strained yolks of raw eggs. In winter bake them with currans, prunes, skirrets, raisins of the sun, &c.
A made Dish of Florentine, or a Partridge or Capon.
Being roasted and minced very small with as much beef-marrow, put to it two ounces of orangado minced small with as much green citron minced also, season the meat with a little beaten cloves, mace, nutmeg, salt, and sugar, mix all together, and bake it in puff paste; when it is baked, open it, and put in half a grain of musk or ambergriese, dissolved with a little rose-water, and the juyce of oranges, stir all together amongst the meat, cover it again, and serve it to the table.
To make a Florentine, or Dish, without Paste, or on Paste.
Take a leg of mutton or veal, shave it into thin slices, and mingle it with some sweet herbs, as sweet marjoram, tyme, savory, parsley, and rosemary, being minced very small, a clove of garlick, some beaten nutmeg, pepper, a minced onion, some grated manchet, and three or four yolks of raw eggs, mix all together with a little salt, some thin slices of interlarded bacon, and some oster-liquor, lay the meat round the dish on a sheet of paste, or in the dish without paste, bake it, and being baked, stick bay leaves round the dish.
To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan either in Paste, or little Pasties.
Take any of these roots, and boil them in fair water, but put them not in till the water boils, being tender boil’d, blanch them, and season them with nutmeg, pepper, cinamon, and salt, season them lightly, then lay on a sheet of paste in a dish, and lay on some bits of butter, then lay on the potatoes round the dish, also some eringo roots, and dates in halves, beef marrow, large mace, slic’t lemon, and some butter, close it up with another sheet of paste, bake it, and being baked, liquor it with grape-verjuyce, butter and sugar, and ice it with rose-water and sugar.
To make a made Dish of Spinage in Paste baked.
Take some young spinage, and put it in boiling hot fair water, having boil’d two or three walms, drain it from the water, chop it very small, and put it in a dish with some beaten cinamon, salt, sugar, a few slic’t dates, a grain of musk dissolved in rose-water, some yolks of hard eggs chopped small, some currans and butter; stew these foresaid materials on a chaffing dish of coals, then have a dish of short paste on it, and put this composition upon it, either with a cut, a close cover, or none; bake it, and being baked, ice it with some fine sugar, water, and butter.
Other made Dish of Spinage in Paste baked.
Boil spinage as beforesaid, being tender boil’d, drain it in a cullender, chop it small, and strain it with half a pound of almond-paste, three or four yolks of eggs, half a grain of musk, three or four spoonfuls of cream, a quartern of fine sugar, and a little salt; then bake it on a sheet of paste on a dish without a cover, in a very soft oven, being fine and green baked, stick it with preserved barberries, or strow on red and white biskets, or red and white muskedines, and scrape on fine sugar.
A made Dish of Spinage otherways.
Take a pound of fat and well relished cheese, and a pound of cheese curds, stamp them in a mortar with some sugar, then put in a pint of juyce of spinage, a pint of cream, ten eggs, cinamon, pepper, nutmeg, and cloves, make your dish without a cover, according to this form, being baked ice it.
To make a made Dish of Barberries.
Take a good quantity of them and boil them with claret-wine, rose-water and sugar, being boil’d very thick, strain them, and put them on a bottom of puff paste in a dish, or short fine paste made of sugar, fine flour, cold butter, and cold water, and a cut cover of the same paste, bake it and ice it, and cast bisket on it, but before you lay on the iced cover, stick it with raw barberries in the pulp or stuff.
To make a Peasecod Dish, in a Puff Paste.
Take a pound of almonds, and a quarter of a pound of sugar, beat the almonds finely to a paste with some rose-water, then beat the sugar amongst them, mingle some sweet butter with it, and make this stuff up in puff paste like peasecods, bake them upon papers, and being baked, ice it with rose-water, butter, and fine sugar. In this fashion you may make peasecod stuff of preserved quinces, pippins, pears, or preserved plums in puff paste.
Make Dishes of Frogs in the Italian Fashion.
Take the thighs and fry them in clarified butter, then have slices of salt Eels watered, flay’d, bon’d, boil’d, and cold, slice them in thin slices, and season both with pepper, nutmeg, and ginger, lay butter on your paste, and lay a rank of frog, and a rank of Eel, some currans, gooseberries or grapes, raisins, pine-apple seeds, juyce of orange, sugar, and butter; thus do three times, close up your dish, and being baked ice it. Make your paste of almond milk, flour, butter, yolks of eggs, and sugar. In the foresaid dish you may add fryed onions, yolks of hard eggs, cheese-curds, almond-paste, or grated cheese.
To make a made Dish of Marrow.
Take the marrow of two or three marrow-bones, cut it into pieces like great square dice, and put to it a penny manchet grated fine, some slic’t dates, half a quartern of currans, a little cream, rosted wardens, pippins or quinces slic’t, and two or three yolks of raw eggs, season them with cinamon, ginger, and sugar, and mingle all together.
A made Dish of Rice in Puff Paste.
Boil your rice in fair water very tender, scum it, and being boil’d put it in a dish, then put to it butter, sugar, nutmeg, salt, rose-water, and the yolks of six or eight eggs, put it in a dish, of puff paste, close it up and bake it, being baked, ice it, and caste on red and white biskets, and scraping sugar. Sometimes for change you may add boil’d currans and beaten cinamon, and leave out nutmeg.
Otherways of Almond-Paste, and boiled Rice.
Mix all together with some cream, rose-water, sugar, cinamon, yolks of eggs, salt, some boil’d currans, and butter; close it up and bake it in puff-paste, ice it, and cast on red and white biskets and scrape on sugar.
Otherways a Made Dish of Rice and Paste.
Wash the rice clean, and boil it in cream till it be somewhat thick, then put it out into a dish, and put to it some sugar, butter, six or eight yolks of eggs, beaten cinamon, slic’t dates, currans, rose-water, and salt, mix all together, and bake it in puff paste or short paste, being baked ice it, and cast biskets on it.
To make a made Dish of Rice, Flour, and Cream.
Take half a pound of rice, dust and pick it clean, then wash it, dry it, lay it abroad in a dish as thin as you can or dry it in a temperate oven, being well dried, rub it, and beat it in a mortar till it be as fine as flour; then take a pint of good thick cream, the whites of three new laid eggs, well beaten together, and a little rose-water, set it on a soft fire, and boil it till it be very thick, then put it in a platter and let it stand till it be cold, then slice it out like leach, cast some bisket upon it, and so serve it.
To make a made Dish of Rice, Prunes, and Raisins.
Take a pound of prunes, and as many raisins of the sun, pick and wash them, then boil them with water and wine, of each a like quantity; when you first set them on the fire, put rice flour to them, being tender boil’d strain them with half a pound of sugar, and some rose-water, then stir the stuff till it be thick like leach, put it in a little earthen pan, being cold slice it, dish it, and cast red and white bisket on it.
To make a made Dish of Blanchmanger.
Take a pint of cream, the whites of six new laid eggs, and some sugar; set them over a soft fire in a skillet and stir it continually till it be good and thick, then strain it, and being cold, dish it on a puff-paste bottom with a cut cover, and cast biskets on it.
A made Dish of Custard stuff, called an Artichock Dish.
Boil custard stuff in a clean scowred skillet, stir it continually, till it be something thick, then put it in a clean strainer, and let it drain in a dish, strain it with a little musk or ambergriese, then bake a star of puff paste on a paper, being baked take it off the paper, and put it in a dish for your stuff, then have lozenges also ready baked of puff paste, stick it round with them, and scrape on fine sugar.
A made Dish of Butter and eggs.
Take the yolks of twenty four eggs, and strain them with cinamon, sugar, and salt; then put melted butter to them, some fine minced pippins, and minced citron, put it on your dish of paste, and put slices of citron round about it, bar it with puff paste, and the bottom also, or short paste in the bottom.
To make a made dish of Curds.
Take some tender curds, wring the wehy from them very well, then put to them two raw eggs, currans, sweet butter, rose-water, cinamon, sugar, and mingle all together, then make a fine paste with flour, yolks of egs, rose-water, & other water, sugar, saffron, and butter, wrought up cold, bake it either in this paste or in puff-paste, being baked ice it with rose-water, sugar, and butter.
To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary Flowers, &c.
Take any of these flowers, pick the best of them, and stamp them in a stone mortar, then take double refined sugar, and boil it to a candy height with as much rosewater as will melt it, stir it continually in the boiling, and being boiled thick, cast it into lumps upon a pye plate, when it is cold, box them, and keep them all the year in a stove.
To make the Portugal Tarts for banquetting.
Take a pound of marchpane paste being finely beaten, and put into it a grain of musk, six spoonfuls of rose-water, and the weight of a groat of Orris Powder, boil all on a chaffing dish of coals till it be something stiff; then take the whites of two eggs, beaten to froth, put them into it, and boil it again a little, let it stand till it be cold, mould it, and roul it out thin; then take a pound more of almond-paste unboil’d, and put to it four ounces of caraway-seed, a grain of musk, and three drops of oyl of lemons, roul the paste into small rouls as big as walnuts, and lay these balls into the first made paste, flat them down like puffs with your thumbs a little like figs and bake them upon marchpane wafers.
To make Marchpane.
Take two pounds of almonds blanch’t and beaten in a stone mortar, till they begin to come to a fine paste, then take a pound of sifted sugar, put it in the mortar with the almonds, and make it into a perfect paste, putting to it now and then in the beating of it a spoonful of rose-water, to keep it from oyling; when you have beat pie decoration it to a puff paste, drive it out as big as a charger, and set an edge about it as you do upon a quodling tart, and a bottom of wafers under it, thus bake it in an oven or baking pan; when you see it is white, hard, and dry, take it out, and ice it with rose-water and sugar being made as thick as butter for fritters, to spread it on with a wing feather, and put it into the oven again; when you see it rise high, then take it out and garnish it with some pretty conceits made of the same stuff, slick long comfets upright on it, and so serve it.
To make Collops like Bacon of Marchpane.
Take some of your Marchpane paste and work it with red sanders till it be red, then roul a broad sheet of white marchpane paste, and a sheet of red paste, three of white, and four of red, lay them one upon another, dry it, cut it overthwart, and it will look like collops of bacon.
To make Almond Bread.
Take almonds, and lay them in water all night, blanch them and slice them, take to every pound of almonds a pound of fine sugar finely beat, & mingle them together, then beat the whites of 3 eggs to a high froth, & mix it well with the almonds & sugar; then have some plates and strew some flour on them, lay wafers on them and almonds with edges upwards, lay them as round as you can, and scrape a little sugar on them when they are ready to set in the oven, which must not be so hot as to colour white paper; being a little baked take them out, set them on a plate, then put them in again, and keep them in a stove.
To make Almond Bisket.
Take the whites of four new laid eggs and two yolks, beat them together very well for an hour, then have in readiness a quarter of a pound of the best almonds blanched in cold water, beat them very small with rosewater to keep them from oiling, then have a pound of the best loaf sugar finely beaten, beat it in the eggs a while, then put in the almonds, and five or six spoonfuls of fine flour, so bake them on paper, plates, or wafers; then have a little fine sugar in a piece of tiffany, dust them over as they go into the oven, and bake them as you do bisket.
To make Almond-Cakes.
Take a pound of almonds, blanch them and beat them very small in a little rose-water where some musk hath been steeped, put a pound of sugar to them fine beaten, and four yolks of eggs, but first beat the sugar and the eggs well together, then put them to the almonds and rose-water, and lay the cakes on wafers by half spoonfuls, set them into an oven after manchet is baked.
To make Almond-Cakes otherways.
Take a pound of the best Jordan almonds, blanch them in cold water as you do marchpane, being blanched wipe them dry in a clean cloth, & cut away all the rotten from them, then pound them in a stone-motar, & sometimes in the beating put in a spoonful of rose-water wherein you must steep some musk; when they are beaten small mix the almonds with a pound of refined sugar beaten and searsed; then put the stuff on a chafing-dish of coals in a made dish, keep it stirring, and beat the whites of seven eggs all to froth, put it into the stuff and mix it very well together, drop it on a white paper, put it on plates, and bake them in an oven; but they must not be coloured.
To make white Ambergriese Cakes.
Take the purest refined sugar that can be got, beat it and searse it; then have six new laid eggs, and beat them into a froth, take the froth as it riseth, and drop it into the sugar by little and little, grinding it still round in a marble mortar and pestle, till it be throughly moistened, and wrought thin enough to drop on plates; then put in some ambergriese, a little civet, and some anniseeds well picked, then take your pie plates, wipe them, butter them, and drop the stuff on them with a spoon in form of round cakes, put them into a very mild oven and when you see them be hard and rise a little, take them out and keep them for use.
To make Sugar-Cakes or Jambals.
Take two pound of flour, dry it, and season it very fine, then take a pound of loaf sugar, beat it very fine, and searse it, mingle your flour and sugar very well; then take a pound and a half of sweet butter, wash out the salt and break it into bits into the flour and sugar, then take the yolks of four new laid eggs, four or five spoonfuls of sack, and four spoonfuls of cream, beat all these together, put them into the flour, and work it up into paste, make them into what fashion you please, lay them upon papers or plates, and put them into the oven; be careful of them, for a very little thing bakes them.
To make Jemelloes.
Take a pound of fine sugar, being finely beat, and the yolks of four new laid eggs, and a grain of musk, a thimble full of caraway seed searsed, a little gum dragon steeped in rose-water, and six spoonfuls of fine flour beat all these in a thin paste a little stiffer then butter, then run it through a butter-squirt of two or three ells long bigger then a wheat straw, and let them dry upon sheets of paper a quarter of an hour, then tie them in knots or what pretty fashion you please, and when they be dry, boil them in rose-water and sugar; it is an excellent sort of banqueting.
To make Jambals.
Take a pint of fine wheat flour, the yolks of three or four new laid eggs, three or four spoonfuls of sweet cream, a few anniseeds, and some cold butter, make it into paste, and roul it into long rouls, as big as a little arrow, make them into divers knots, then boil them in fair water like simnels; bake them, and being baked, box them and keep them in a stove. Thus you may use them, and keep them all the year.
To make Sugar Plate.
Take double refined sugar, sift it very small through a fine searse, then take the white of an egg, gum dragon, and rose-water, wet it, and beat it in a mortar till you are able to mould it, but wet it not to much at the first. If you will colour it, and the colour be of a watry substance, put it in with the rose-water, if a powder, mix it with your sugar before you wet it; when you have beat it in the mortar, and that it is all wet, and your colour well mixt in every place, then mould it and make it into what form you please.
To make Muskedines called Rising Comfits or Vissing Comfits.
Take half a pound of refined sugar, being beaten and searsed, put into it two grains of musk, a grain of civet, two grains of ambergriese, and a thimble full of white orris powder, beat all these with gum-dragon steeped in rose-water; then roul it as thin as you can, and cut it into little lozenges with your iging-iron, and stow them in some warm oven or stove, then box them and keep them all the year.
To make Craknels.
Take half a pound of fine flour dryed and searsed, and as much fine sugar searsed, mingled with a spoonfull of coriander-seed bruised, and two ounces of butter rubbed amongst the flour and sugar, wet it with the yolks of two eggs, half a spoonful of white rose-water, and two spoonfuls of cream, or as much as will wet it, work the paste till it be soft and limber to roul and work, then roul it very thin, and cut them round by little plats, lay them upon buttered papers, and when they go into the oven, prick them, and wash the tops with the yolk of an egg, beaten and made thin with rose-water or fair water; they will give with keeping, therfore before they are eaten they must be dried in a warm oven to make them crisp.
To make Mackeroons.
Take a pound of the finest sugar, and a pound of the best Jordan-almonds, steep them in cold water, blanch them and pick out the spots: then beat them to a perfect paste in a stone mortar, in the beating of them put rose-water to them to keep them from oyling, being finely beat, put them in a dish with the sugar, and set them over a chafing-dish of coals, stir it till it will come clean from the bottom of the dish, then put in two grains of musk, and three of ambergriese.
To make the Italian Chips.
Take some paste of flowers, beat them to fine powder, and searse or sift them; then take some gum-dragon steeped in rose-water, beat it to a perfect paste in a marble mortar, then roul it thin, and lay one colour upon another in a long roul, roul them very thin, then cut them overthwart, and they will look of divers pretty colours like marble.
To make Bisket Bread.
Take a pound of sugar searsed very fine, a pound of flour well dryed, twelve eggs and but six whites, a handful of caraway-seed, and a little salt; beat all these together the space of an hour, then your oven being hot, put them into plates or tin things, butter them and wipe them, a spoonful into a plate is enough, so set them into the oven, and make it as hot as to bake them for manchet.
To make Bisquite du Roy.
Take a pound of fine searsed sugar, a pound of fine flour, and six eggs, beat them very well, then put them all into a stone mortar, and pound them for the space of an hour and a half, let it not stand still, for then it will be heavy, and when you have beaten it so long a time, put in halfe an ounce of anniseed; then butter over some pie plates, and drop the stuff on the plate as fast as two or three can with spoons, shape them round as near as you can, and set them into an oven as hot as for manchet, but the less they are coloured the better.
Bisquite du Roy otherways.
Take to a pound of flour a pound of sugar, and twelve new laid eggs, beat them in a deep dish, then put to them two grains of musk dissolved, rose-water, anniseed, and coriander-seed, beat them the space of an hour with a wooden spatter; then the oven being ready, have white tin molds butter’d, and fill them with this Bisquite, strow double refined sugar in them, and bake them when they rise out of the moulds, draw them and put them on a great pasty-plate or pye-plate, and dry them in a stove, and put them in a square lattin box, and lay white papers betwixt every range or rank, have a padlock to it, and set it over a warm oven, so keep them, and thus for any kind of bisket, mackeroons, marchpane, sugar plates, or pasties, set them in a temperate place where they may not give with every change of weather, and thus you may keep them very long.
To make Shell Bread.
Take a quarter of a pound of rice flour, a quarter of a pound of fine flour, the yolks of four new laid eggs, and a little rose-water, and a grain of musk; make these into a perfect paste, then roul it very thin and bake it in great muscle-shells, but first roast the shells in butter melted where they be baked, boil them in melted sugar as you boil a simmel, then lay them on the bottom of a wooden sieve, and they will eat as crisp as a wafer.
To make Bean Bread.
Take two pound of blanched almonds and slice them, take to them two pound of double refined sugar finely beaten and searsed, five whites of eggs beaten to froth, a little musk steeped to rose-water and some anniseeds, mingle them all together in a dish, and bake them on pewter-plates buttered, then afterwards dry them and them.
To make Ginger-Bread.
Take a pound of Jordan Almonds, and a penny manchet grated and sifted and mingled among the almond paste very fine beaten, an ounce of slic’t ginger, two thimble fuls of liquoras and anniseed in powder finely searsed, beat all in a mortar together, with two or three spoonfuls of rose-water, beat them to a perfect paste with half a pound of sugar, mould it, and roul it thin, then print it and dry it in a stove, and guild it if you please. Thus you may make gingerbread of sugar plate, putting sugar to it as abovesaid.
To make Cheesecakes.
Let your paste be very good, either puff-paste or cold butter-paste, with sugar mixed with it, then the whey being dried very well from the cheese-curds which must be made of new milk or butter, beat them in a mortar or tray, with a quarter of a pound of butter to every pottle of curds, a good quantity of rose-water, three grains of ambergriese or musk prepared, the crums of a small manchet rubbed through a cullender, the yolks of ten eggs, a grated nutmeg, a little salt, and good store of sugar, mix all these well together with a little cream, but do not make them too soft; instead of bread you may take almonds which are much better; bake them in a quick oven, and let them not stand too long in, least they should be to dry.
To make Cheesecakes otherways.
Make the crust of milk & butter boil’d together, put it into the flour & make it up pretty stiff, to a pottle of fine flour, take half a pound of butter; then take a fresh cheese made of morning milk, and a pint of cream, put it to the new milk, and set the cheese with some runnet, when it is come, put it in a cheese-cloth and press it from the whey, stamp in the curds a grated fine small manchet, some cloves and mace, a pound and a half of well washed and pick’t currans, the yolks of eight eggs, some rose-water, salt, half a pound of refined white sugar, and a nutmeg or two; work all these materials well together with a quarter of a pound of good sweet butter, and some cream, but make it not too soft, and make your cheesecakes according to these formes.
To make Cheesecakes otherways.
Make the paste of a pottle of flour, half a pound of butter, as much ale barm as two egg shells will hold, and a little saffron made into fine powder, and put into the flour, melt the butter in milk, and make up the paste; then take the curds of a gallon of new milk cheese, and a pint of cream, drain the whey very well from it, pound it in a mortar, then mix it with half a pound of sugar, and a pound of well washed and picked currans, a grated nutmeg, some fine beaten cinamon, salt, rose-water, a little saffron made into fine powder, and some eight yolks of eggs, work it up very stiff with some butter and a little cream.
Take six quarts of new milk, run it pretty cold, and when it is tender come, drain from it the whey, and hang it up in a strainer, press the whey from it, and beat it in a mortar till it be like butter, then strain it through a strainer, and mingle it with a pound of butter with your hand; then beat a pound of almonds with rose-water till they be as fine as the curds; put to them the yolks of twenty eggs, a quart of cream, two grated nutmegs, and a pound and a half of sugar, when the coffins are ready to be set into the oven, then mingle them together, and let them bake half an hour; the paste must be made of milk and butter warmed together, dry the coffins as you do for a custard, make the paste very stiff, and make them into works.
To make Cheesecakes without Milk.
Take twelve eggs, take away six whites, and beat them very well, then take a quart of cream, and boil it with mace, take it off the fire, put in the eggs, and stir them well together, then set it on the fire again, and let it boil till it curds; then set it off, and put to it a good quantity of sugar, some grated nutmeg, and beaten mace; then dissolve musk & ambergriese in rose-water, three or four spoonfuls of grated bread, with half a pound of almonds beat small, a little cream, and some currans; then make the paste for them of flour, sugar, cream, and butter, bake them in a mild oven; a quarter of an hour will bake them.
For the paste take a pottle of flour, half a pound of butter and the white of an egg, work it well into the flour with the butter, then put a little cold water to it, and work it up stiff; then take a pottle of cream, half a pound of sugar, and a pound of currans boil’d before you put them in, a whole nutmeg grated, and a little pepper fine beaten, boil these gently, and stir it continually with twenty eggs well beaten amongst the cream, being boil’d and cold, fill the cheesecakes.
To make Cheesecakes otherways.
Take eighteen eggs, and beat them very well, beat some flour amongst them to make them pretty thick; then have a pottle of cream and boil it, being boiled put in your eggs, flour, and half a pound of butter, some cinamon, salt, boil’d currans, and sugar, set them over the fire, and boil it pretty thick, being cold fill them and bake them, make the crust as beforesaid.
To make Cheesecakes in the Italian Fashion.
Take four pound of good fat Holland cheese, and six pound of good fresh cheese curd of a morning milk cheese or better, beat them in a stone or Wooden mortar, then put sugar to them, & two pound of well washed currans, twelve eggs, whites & all, being first well beaten, a pound of sugar, some cream, half an ounce of cinamon, a quarter of an ounce of mace, and a little saffron, mix them well together, & fill your talmouse or cheesecakes pasty-ways in good cold butter-paste; sometimes use beaten almonds amongst it, and some pistaches whole; being baked, ice them with yolks of eggs, rose-water, and sugar, cast on red and white biskets, and serve them up hot.
Cheesecakes in the Italian fashion otherways.
Take a pound of pistaches stamped with two pound of morning-milk cheese-curd fresh made, three ounces of elder flowers, ten eggs, a pound of sugar, a pound of butter, and a pottle of flour, strain these in a course strainer, and put them in short or puff past.
To make Cheesecakes otherways.
Take a good morning milk cheese, or better, of some eight pound weight, stamp it in a mortar, and beat a pound of butter amongst it, and a pound of sugar, then mix with it beaten mace, two pound of currans well picked and washed, a penny manchet grated, or a pound of almonds blanched and beaten with fine rose-water, and some salt; then boil some cream, and thicken it with six or eight yolks of eggs, mixed with the other things, work them well together, and fill the cheesecakes, make the curd not too soft, and make the paste of cold butter and water according to these forms.
To make a Triffel.
Take a quart of the best and thickest cream, set it on the fire in a clean skillet, and put to it whole mace, cinamon, and sugar, boil it well in the cream before you put in the sugar; then your cream being well boiled, pour it into a fine silver piece or dish, and take out the spices, let it cool till it be no more than blood-warm, then put in a spoonful of good runnet, and set it well together being cold scrape sugar on it, and trim the dish sides finely.
To make fresh Cheese and Cream.
Take a pottle of milk as it comes from the cow, and a pint of cream, put to it a spoonful of runnet, and let it stand two hours, then stir it up and put it in a fine cloth, let the whey drain from it, and put the curd into a bowl-dish, or bason; then put to it the yolk of an egg, a spoonful of rose-water, some salt, sugar, and a little nutmeg finely beaten, put it to the cheese in the cheese-fat on a fine cloth, then scrape on sugar, and serve it on a plate in a dish. Thus you may make fresh cheese and cream in the French fashion called Jonches, or rush cheese, being put in a mould of rushes tyed at both ends, and being dished put cream to it.