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{58} The Steepte Creame
To 15 ounces of hartshorn get 3 Stone Bottles & Into each Bottle
put 5 ounces; and fill the^m up wi^th faire water, & put into each
bottle a Little Gumarraback & a Little Gum dragon so stop the^m
up Close & let the^m Into a pottle of Boyling water, & let them
boyle 5 or 6 hours theⁿ Straine it & it will be hard Gelley; theⁿ
blanch l ^pound of Almons & beat the^m very fine & straine the^m through
a quart of Creame; theⁿ take 2 ^pounds of th^e Gelley & put into th^e cream
Sweten it & jel it on th^e fire, till it be scalding hott, theⁿ put in
some Ambergreece, & put it out Into glasses, the^y are broad at th^e
top & packed at th^e Bottom, & when they be cold turn the^m out Like
Sugarloaves, Bake pine Apple Seeds & Lay the^m in water a day
before you use the^m, & Lying in water they will come out Like a
flower & Slick the^m at th^e topps & Bottoms of yo^ur Creame,
Butter=milk Curds
Take 2 quarts of Buttermilk & as much new Milk ^Milk& from
the Cow upon th^e Buttermilk; or else wi^th a wooden Can warm
So Lett it Stand a Little & theⁿ take the^m up wit^h a Skimmer, & Lay the^m
Into a Cloth in a Cive wit^h Rosewater, & let the^m Stand & draine till
they be fine, so beat the^m up wi^th Sugar & Rosewater & Lay the^m up
in thick Creame/
The Quince Creame
Take a pint of Creame boye it wi^th mace & Cynomon; & have
th^e yolkes of 6 Eggs beaten; pu the^m Into th^e Creame; & when the
Creame is pretty thick; take it of the fire, & Str into it 2 ounces
of quinces, & 3 Spoonfull of Orrange flowerwater, & have some
quinces sliced & & Laid in th^e bottom of yo^ur dishes, so put forth the
Creame/
Almon Creame
Take almond, & blanch the^m in cold water; beat the^m fine wi^th new &
then a Spoonfull of Rosewater, wi^th a Little Musk and Amber steeped
this being done take yolkes of 6 eggs beat the^m well; theⁿ yo^ur Cream being
boyled wi^th only mace, put in yo^ur Almons, & wheⁿ they be well mingled
put in yo^ur Eggs; they must not boyle but simper, so when its thick
take the^m of; your Creame must be an all pint; 1/2 ^pound of Almonds five
whites of Eggs; garnish it wi^th gilded Almonds & dryed Cylorn/