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Mrs Fountain The Imperiall Creame ¹⁰ {59}

Take a quart faire water & ounces of hart horn put it into a
Stone Bottle Stop it close & lye downe the Cork & fill not the bottle too full
Sett it Into a pott of Boyling water or into an Oven to bake, so let it
Stand 3 or 4 hours Straine it throgh a Gelly Bag & let it cool having
reddy 6 ounces of Almonds beat very fine put Into it Just so much
Creame as Gelly & mix them together, then Straine the almons and Creame
first, & then set altogether over the fire again till it be scalding hott, then straine it
it Into narrow bottome wine glasses, so let them stand a whole day and
when you turn them out stick them all over with blancht Almonds, slit
small & so serve them up /

A Chreame Cheese to be made at the hottest
time of the year to keep all the winter

Take 4 quarts of new Milk & one quart of Creame, set it with
Runnet as you do other Cheese, & when it is come do not break it nor
wheay it but with a fleeting dish take it up and Lay it into your.
Cheese make which must be made like a brick mould [e] 2 boards for
it to stand on made very thick of holes, Lay no weight on it; but
when it is wheyd on the one Side turne it on the other dry board;
and so do till it be fit to last & when it is salted and dry keep it
wiped Cleane & turned till you eat it, it will keep 2 yeares

A Creame Cheese

{L. Jacob}
Take 3 English pints of Creame, & 6 quarts of new milk from
the Cow boyle the Creame once up, & then put it to the Milk; if you
have not your Milk from the Cow then warm a pint & put to it; & when
you have stired the Creame & milk well together, put in 2 good Spoonfull
of Runnet, If the Runnit be not Strong put in 4 Spoonfull & stir it well
together, so cover it with a cloth till the Curd come; it must be tender; but
not too tender, then take it up gently with a flooding dish, & so fill up your
Cheese fat by degrees till it be full & even, & as the Curd sinks put in
more, Let a board full of holes be under your fatt, [e] the fatt without
bottom; take Clean Napkins that do not Smell of Soape, & wring them
out of fairewater & Lay them over your Curds, one after another& as soon
as they be nott with whea Lay on another; so do till the curd sunk a good
deale & the whea well taken out, after that you may Lay on one [evry]
half hour, & then once in an hour, & so continue till 7 or 8 a Clock att
night; then turn the Cheese Into a Cleane Napkin, & so turn it once in
the morning [&] once at Night, till it be dry enough to turn out on a
board; which will be in 2 or 3 dayes; & then sett it on the uper side in the morning
and at nighte on the other side, turning it & when the salt is worked in to it, Lay
fresh grasse under & over turning it twice a day, constantly Laying
it dry where it may have the fire, & no sun till it be ready to eat /

Mrs Fountain The Imperiall Creame ¹⁰ {59}

Take a quart faire water & ounces of hart horn put it into a
Stone Bottle Stop it close & lye downe the Cork & fill not the bottle too full
Sett it Into a pott of Boyling water or into an Oven to bake, so let it
Stand 3 or 4 hours Straine it throgh a Gelly Bag & let it cool having
reddy 6 ounces of Almonds beat very fine put Into it Just so much
Creame as Gelly & mix them together, then Straine the almons and Creame
first, & then set altogether over the fire again till it be scalding hott, then straine it
it Into narrow bottome wine glasses, so let them stand a whole day and
when you turn them out stick them all over with blancht Almonds, slit
small & so serve them up /

A Chreame Cheese to be made at the hottest
time of the year to keep all the winter

Take 4 quarts of new Milk & one quart of Creame, set it with
Runnet as you do other Cheese, & when it is come do not break it nor
wheay it but with a fleeting dish take it up and Lay it into your.
Cheese make which must be made like a brick mould [e] 2 boards for
it to stand on made very thick of holes, Lay no weight on it; but
when it is wheyd on the one Side turne it on the other dry board;
and so do till it be fit to last & when it is salted and dry keep it
wiped Cleane & turned till you eat it, it will keep 2 yeares

A Creame Cheese

{L. Jacob}
Take 3 English pints of Creame, & 6 quarts of new milk from
the Cow boyle the Creame once up, & then put it to the Milk; if you
have not your Milk from the Cow then warm a pint & put to it; & when
you have stired the Creame & milk well together, put in 2 good Spoonfull
of Runnet, If the Runnit be not Strong put in 4 Spoonfull & stir it well
together, so cover it with a cloth till the Curd come; it must be tender; but
not too tender, then take it up gently with a flooding dish, & so fill up your
Cheese fat by degrees till it be full & even, & as the Curd sinks put in
more, Let a board full of holes be under your fatt, [e] the fatt without
bottom; take Clean Napkins that do not Smell of Soape, & wring them
out of fairewater & Lay them over your Curds, one after another& as soon
as they be nott with whea Lay on another; so do till the curd sunk a good
deale & the whea well taken out, after that you may Lay on one [evry]
half hour, & then once in an hour, & so continue till 7 or 8 a Clock att
night; then turn the Cheese Into a Cleane Napkin, & so turn it once in
the morning [&] once at Night, till it be dry enough to turn out on a
board; which will be in 2 or 3 dayes; & then sett it on the uper side in the morning
and at nighte on the other side, turning it & when the salt is worked in to it, Lay
fresh grasse under & over turning it twice a day, constantly Laying
it dry where it may have the fire, & no sun till it be ready to eat /