Folio 1, Page 21, Recto

Folio 1, Page 21, Recto

Recipe for Italian Cheese and Tapioca Pudding

Italian CheeseTake  3 pints of cream, the ju
of 2 Lemons sweeten it to your 
grate a Little peel and add a small q
of white wine beat the whole with a w
till it is pretty stiff, put it into a 
and then into a Chespot and let it s
all night- Tapioca Pudding3 large spoonfulls of Tapioca an
of flour to a Quart of new milk, se
over a slow fire stirring it frequently
and let it boil about half an hour [fragment]_^W
cold add to it 3 eggs 5 ounces of s
half a small nutmeg 2 spoonfull
Brandy or Ratisse
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Charlotte Starkie

Gillespie Family

1782 to 1808

Gillespie Family

Site licence

Handwritten page of a paper document

English

Paper document

Italian CheeseTake  3 pints of cream, the juice of 2 Lemons sweeten it to your taste grate a Little peel and add a small quantity of white wine beat the whole with a whisk till it is pretty stiff, put it into a pot and then into a Chespot and let it stand all night- Tapioca Pudding3 large spoonfulls of Tapioca and of flour to a Quart of new milk, setover a slow fire stirring it frequently and let it boil about half an hour _^^When cold add to it 3 eggs 5 ounces of sugar half a small nutmeg 2 spoonfulls Brandy or Ratisse
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The right hand edge of this page is worn away with time. The remnants of the  words are inferred or deduced from what can be seen. >

Chesfat or Chesput. (Corr. of Chesfat.)17^thCentury: A machine in which the whey is pressed from the curd in making cheese.

Ref. Peacock. R. E. A Glossary of the Dialect of the Hundred of Lonsdale; North and South of The Sand, in the County of Lancaster; 1869. Philological Society