Folio 2. Page 18. Verso

Folio 2. Page 18. Verso

Recipe for Lemon Cheesecakes, to fine wine and make force meat balls.

Lemon Cheesecakes
Take ½ pound lb of Butter & clarify it
½ pound lb of sugar beat 6 eggs leaving out the whites
of one egg, take the peel of 3 lemons grater
scoop out the pulp, take out the seeds & put the
the peel to the juice of the lemons stirring it well
together & then put the clarified butter warm to
the eggs stirring it so it goes in, when the
butter is quite cold put in the lemon juice
stirring it all the time, then make a little
pastes & fill them, half an hour will bake them
in a moderate oven-

To fine made Wine
{┌8┐}0 1/2 a hogshead’ quantity 30 gallon’s: put in 3 ounces of
picke’d Isinglass, dissolved over the fire in [about]
2 gallon’s of the made wine, and when it is quite
dissolved draw as much more wine out of the Cask
to it as will make it lukewarm- then
put it into the Cask and stir it well with
a split [stick] broom or strong stick-
NB 1 oz of Isinglass to 10 gallon’s of wine is
the general rule, if so in proportion

To make force meat Balls
Take ¼ pound lb of Veal & the same weight or
rather less of Beef Suet, scrape the veal &
shred the suet very fine then; beat them to-
-gether in a Marble Mortar till it is quite
smooth- beat an Anchovy with it, & season
it with jamaica pepper & a few cloves a
Continued on Folio 2. Page 19. Recto.

Added letters are italicised retaining the apostrophe.
Deleted text is shown as [ ].
Illegible or lost {.....} dots for letters. Inserted text ┌ ┐

Charlotte Starkie

Gillespie Family

1782 to 1808

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Handwritten text on a page of a paper document

English

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Lemon CheesecakesTake ½ lb of Butter & clarify it- ½ lb of sugar beat 6 eggs leaving out the whites of one egg, take the peel of 3 lemons grater scoop out the pulp, take out the seeds & put the peel to the juice of the lemon stirring it well together & then put the clarified butter warm to the eggs stirring it so it goes in, when the butter is quite cold put in the lemon juice stirring it all the time then make a little pastes & fill them; half an hour will bake them in a moderate oven -

To fine made Wine80 1/2 a hhd’ quantity 30 gall’s: put in 3 ounces of pick’d Isinglass, dissolved over the fire in about 2 gall’s of the made wine, and when it is quite dissolved draw as much more wine out of the cask to it as will make it lukewarm- then put it into the Cask and stir it well with a split stick broom or strong stick- NB 1 oz of Isinglass to 10 gall’s of wine is the general rule, if so in proportion

To make force meat BallsTake ¼lb of Veal & the same weight or rather less of Beef Suet, scrape the veal & shred the suet very fine thin; beat them together in a Marble Mortar till it is quite smooth- beat an Anchovy with it, & season it with jamaica pepper & a few cloves a
Continued on Folio2. Page19. Recto.

Paper document