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Calves foot Gelley
Take a sett of Calves feet seald then very well; pick out all the
haire and sifte cleane of [Lyethbethmoon] the Glaves; Say of in
water for 4 or 5 hours; then put them Into a pupkin [] pour water on them to cover them over; & boil them very [kibver]; then take out the bones
andwalh the, & cover them [eleane water] againe, & boil to them
fill the water be a Little Pelley; then Straine it & Selil Stand fill
it be through cold, & take of all the fatt; then Take 2 pints of this Gelley one pint of Ronith nine 2 Nulmegga 1/2 an ounce of
Currander Seeds 3/4 of a or nove of the for ouff [Sugar]
4 Spoonfll of Orrange flour water; the Jueo off 4 [Sarg]
Leamons a very Little Salt & to Clarrify all logothor; with the
whites of the Eggs very well boat, & flame it through a flame Bag: put it through 2 or 3 times to; [to rin as Char as Arifally]
The Ice Creame
Take a fine pan Like a pudding pan 1/2 a 1/4 of a yard deep, & the
breadth of a Trencher; take your Creame & sweeten it with sugar
& 3 Spoonfulls of Orrange flower water, & fill your pan 3/4 full
then Cover itt with a Tin cover, & Lay it close up with Batter; hand redy
a courfe cloath Laid on the ground & break your ice in pretty Lumps
have reddy 3 lb of Salt petter 2 lb of Rock allum 3 lb bay Salt; beat
the allum & salt peeter very well & mingle it with your ice & bay
salt; lay Some this Into a steampott then let your Creame on the
Ice on the pott & strew the rest all over it, & then clap the Cloath all
over the pott which will be Immediately frose; then let it Stand Just
2 hours and no Longer; order your. order your time to your dinner exactly; take
your warm hands and work about the pan to loosen the Creame then
it may turn out on a salver, first take of all the Butter send
quick to the Table or it will melt againe;
The Blanch Creame
Take one quart of the thickest Cream you can get, season it
well with Sugar & boyle it well with some Rose water in it; then take
whites of 10 Eggs of 10 Eggs & beat them with a Little cold Creame, and
when your cream boyles put in your Eggs; Stir it well till
it comes to a thick curd, then take it up & pass it through a
haire Strainer & beat it with the back of a spoon till it be cold then
dish it you must strine your Eggs before you put them into your Creame