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Classic
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page 156
thin, dip every piece in the batter, and throw them into a pan with boiling
lard.
Pan Cakes.
Take a pint of thick cream, six spoonfuls of sack, and half a pint of fine
flour, six eggs, but only three whites, one grated nutmeg, a quarter of a pound
of melted butter, a very little salt, and some sugar; fry these thin in a dry
pan.
Cheesecakes after the best manner.
First warm a pint of cream, and then add to it five quarts of milk that is warm
from the cow; and when you have put a sufficient quantity of rennet to it, stir
it about till it comes to a curd; then put the curd into a cloth, or linen bag,
and let the whey be well drained from it: but take care not squeeze it hard;
when it is sufficiently dry, throw it into a mortar, and beat it till it is as
fine as butter. To the curd thus prepared, add half a pound of sweet-almonds,
blanched & the same quantity of macaroons; both beaten together as fine as
powder. If you have none of the last near at hand, make use of Naples biscuits
in their stead; then add to your ingredients the yolks of nine eggs that have
been well beaten, a whole nutmeg, and half a pound of double refined sugar. When
you have mingled all these well together, melt a
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