How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

To Make Cheesecakes
Digby p. 214
Take 12 quarts of milk warm from the cow,
turn it with a good spoonfull of runnet. Break it
well, and put it in a large strainer, in which rowl
it up and down, that all the whey may run out
into a little tub; when all that will is run out,
wring out more. Then break the curds well; then
wring it again, and more whey will come. Thus
break and wring till no more come. Then work the
curds exceedingly with your hand in a tray, till
they become a short uniform paste. Then put to it
the yolks of 8 new laid eggs, and two whites, and a
pound of butter. Work all this long together. In
the long working (at the several times) consisteth
the making them good. Then season them to your
taste with sugar finely beaten; and put in some
cloves and mace in subtle powder. Then lay them
thick in coffins of fine paste and bake them.
Judging by the cottage cheese recipe in Joy
of Cooking, 12 quarts of milk would yield
about 4.5 lbs of cottage cheese. It sounds as
though either creamed cottage cheese or fresh
cheese corresponds to what Digby is making.
The following quantities are for half of
Digby's quantity, with an adjustment for egg
sizes.
2 lbs creamed cottage cheese ½ c sugar
1 egg yolk ¼ t cloves
2 large eggs ¼ t mace
½ lb of butter 2 9" pie crusts
Cook at 350° for 70 minutes. Let cool 1
hour before serving.
Custard Tart
Platina p. 147 (book 8)
Make a little crust as I said in the section on
rolls. Put in two egg yolks that have been well
beaten, milk, cinnamon and sugar, and stir it
near the hearth until it thickens.
½ t cinnamon 4 egg yolks
½ c sugar 9" pie crust
2 c milk
Mix cinnamon and sugar together, mix in
52
milk, add yolks and beat well, pour into prebaked
tart shell. Bake at 375° 50-60 minutes.
To make little tarts, make half again the
amount of crust and make into about 15 little
tart shells by pressing the dough down into
muffin tins. Bake about 10-15 minutes in 400°
oven, then pour in filling and bake about 40
minutes at 375°.
Darioles
Ancient Cookery p. 37
Take cream of almonds, or of cow milk, and
eggs, and beat them well together; and make small
coffins, and do it therein; and do thereto sugar
and good powders, or else take good fat cheese and
eggs, and make them of divers colors, green, red,
or yellow, and bake them and serve them forth.
pastry for 2 9" pie crusts colorings:
1 ⅓ c milk and cream 6 threads saffron
⅓ c sugar 2 T parsley
2 eggs t saunders
t salt
Make pastry into tart shells in muffin tins
and bake about 10 minutes. Make filling,
divide in three and color one part with saffron,
extracting the color with 1 t of water, one with
saunders, and one with parsley juice—parsley
mashed and strained with 2 t water. Pour into
tart shells and bake. The recipe makes 15
tarts.
Tart de Bry
Forme of Cury p. 74
Take a crust inch deep in a trap. Take yolks
of ayren raw and cheese ruayn and medle it and
the yolks together and do thereto powder ginger,
sugar, saffron, and salt. Do it in a trap, bake it
and serve it forth.
Note: according to the Oxford English
Dictionary, ruen cheese is a kind of soft
cheese.
1 lb 3 oz Brie cheese 3 T sugar
6 egg yolks ⅜ t ginger
8 threads saffron t salt
1 t water 9" pie crust