-

5
49

A Creame Sillibub

Take a pint of Creame a pint of White wine Sweeton it to your tast
put Into it the Juce of 2 good Orranges & with a whisk whip it in a boul
& as the froth riseth take it up with a Spoon, & Lay it gently into your
Sillibub Glasse, it must not be eaten till 10 or 12 hours after, therefore
you must make it in the morning for supper & at night for the next
day at dinner

To make Snow of Green Apples

Take a quart of Creame to a little Rosewater, wherein Rosemary
and Mace hath bin Steeped in; & sweeten it to your tast, then take
good apples Codlins or in the winter Apple Johns, then make a Little
Sirrup Stew them Covering the dish, let them be very Soft, & when they
be very cold Squeese in the Juce of a Leamon, & whip up your Creame
Into a froth, & with a Spoon Lay it over the Apples, as high as you
can Lay the froth, the Coddlins must be [codled] pild & Cored before
they are Stew'd, Sweet the Juce of Leamon before it be put to the
Apples.

To Make A Foole

Take a quart of Creame & boyl it with a pretty quantitie of Mace, then
take the yolkes of 6 Eggs & the whites of 3 & beat them well, & when your
Creame is boyled; take it of the fire, & Stir it carefully that it do
not curdle; Season your Creame with Suger before the Eggs go In
then cut thin Sippits of bread & Lay in your dish, & pour Sack over to
wett them. then Set the Dish over a few Coles & Strew a few plumped Curran^s
over it; then pour your Creame over them not Stirring it, Lett it Stand
a little on the Coles; then take it of & when it is cold, sift a Little
fine Suger over the topps & Serve it up;

iday 24 Salted .......9 Libs

26 tusday Salted .......8 Libs

[ctober 1] friday Salted ......9 Libs

5 thusday Salted ........ 8

8 Saturday Salted .....7 Libs

12 Tuesday Salted ......7 Libs

15 friday Salted ..... [5]

19 tusday Salted .... 7