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To make the Clodding Cream 61
Boyle some codlings in white wine till the be soft, then straine
all the pulpe through a haire strainer, & take a pint of very
good Creame, boyle & thicken it with the yolkes of 2 eggs, & while
it is hott put in the pulpe & keep it with continuall stirring till
it be cold, you may season the pulpe before you mix it with
Rosewater & sugar

A Cold Posset
Boyle a quart of Creame with 3 or 4 yolks of eggs take
a pint of wine; a quarter of a of white sugar; Balme
Rosemary & mint, & the juce of halfe a leamon; when the cream
is blood warm hold it up a great height from the, & let it run in with
a little streame then Cover it Close & let it stand Close/ 3 or 4
hours.

A Sack Creame

Take a quart of Creame boyle it & put in the yolks of
Eggs with a little Sack So put them Into your boyling Creame
being Sweetned with Sugar & Stir it all one way till it be thick

To Make Egge Creame

Take a quart of Creame Sweetned with sugar musk amber & nutmeg; then take the yolks of 5 Eggs & put in & boyle it till it
be very thick Stirring it all one way & when it is Cold it is
ready to eat

To Make Fresh Cheese

Make some Clouded Creame & beat a good while
with a little whisk with amber & rosewater, & put it into
a wide curd dish Let it stand 12 hours then put it out & Creame over
it