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{68} A Codling Creame

Take 20 faire Codlings pill & core them & beat them In a Stone
Morter with a pint of Creame, then Straine them Into a dish, & put into
them some browne bread Crumbs (& a Little Sack if you Like it)
& some Sugar, & dish it up so you may order gooseberries

To Make a Possit without Milk

Take Sack white wine & Ale of each halfe a pint, put
thereunto halfe a lb of Sugar; a Nutmeg quartered being before
Laid in Rosewater; 2 or 3 blades of Mace; put these into
a Silver [Tancord] to boyle in a Kettle of water; when it hath boyled
a pretty while have reddy the yolkes & whites of 14 Eggs well beat
but not over much for they they will not Curdle, take out your
Spice & pour in your Eggs & stir altogether [&] it will rise to a
pleasant Curd /

Almon Butter Best way

Take 1 li of the best Almonds, & blanch them the best way
& let them Stand there a pretty while; then put them Into a Stone
Morter & beat them Exceeding fine, & [vrur] as you beat them Cast
a Spoonful of faire water upon them; & so beat them very fine
still, & then take them up Into a big dish & thereto put 2 or 3 pottingers
of faire water, & let them Stand awhile being covered with a Cloth
Lest any dust should come Into them; so done Straine them Into
a Bayson of Silver though a Napkin, still keep them Covered
then take your Strained Almons out of your Napkin, & put them
Into your Morter againe & beat them & put a Pottinger of water
to them againe & Straine them to the Rest of your Almon Milk (as
you did before; Likewise use them so the So the 3^rd time; then take your Allmon
Milk & Straine it Into a faire pan, through a Cleane Napkin
then take a potting of that Milk & Sett it by & put a pretty quanti
=tie of Salt In & so lett it stand; then put the pan of Milk over the fire & let
it boyle 2 or 3 times up; then put in your pottinger that hath your Milk
In & Salt & let it be there a pretty while after; then take it of the fire
& take another Cleane Napkin & let 2 hold it a broad, & with a spooⁿ
cast it over your Napkin one Soopnful after another, & let they
whea run out, & when it is all Cast on your Napkin; put it
together with your Spoone & tye it with a packthreed, & hang it with
on a Naile all night that the whea may run out, the next Morning
take it Into A dish & work it with a Spoone, & as much searched
Sugar as will make it Sweet; & a Little Rosewater to make it
tast, & so make up as more the fashion of a quarter dish of Butter
as you can, and Lay them on a thin plate /

{68} A Codling Creame

Take 20 faire Codlings pill & core them & beat them In a Stone
Morter with a pint of Creame, then Straine them Into a dish, & put into
them some browne bread Crumbs (& a Little Sack if you Like it)
& some Sugar, & dish it up so you may order gooseberries

To Make a Possit without Milk

Take Sack white wine & Ale of each halfe a pint, put
thereunto halfe a lb of Sugar; a Nutmeg quartered being before
Laid in Rosewater; 2 or 3 blades of Mace; put these into
a Silver [Tancord] to boyle in a Kettle of water; when it hath boyled
a pretty while have reddy the yolkes & whites of 14 Eggs well beat
but not over much for they they will not Curdle, take out your
Spice & pour in your Eggs & stir altogether [&] it will rise to a
pleasant Curd /

Almon Butter Best way

Take 1 lb of the best Almonds, & blanch them the best way
& let them Stand there a pretty while; then put them Into a Stone
Morter & beat them Exceeding fine, & [vrur] as you beat them Cast
a Spoonful of faire water upon them; & so beat them very fine
still, & then take them up Into a big dish & thereto put 2 or 3 pottingers
of faire water, & let them Stand awhile being covered with a Cloth
Lest any dust should come Into them; so done Straine them Into
a Bayson of Silver though a Napkin, still keep them Covered
then take your Strained Almons out of your Napkin, & put them
Into your Morter againe & beat them & put a Pottinger of water
to them againe & Straine them to the Rest of your Almon Milk (as
you did before; Likewise use them so the So the 3^rd time; then take your Allmon
Milk & Straine it Into a faire pan, through a Cleane Napkin
then take a potting of that Milk & Sett it by & put a pretty quanti
=tie of Salt In & so lett it stand; then put the pan of Milk over the fire & let
it boyle 2 or 3 times up; then put in your pottinger that hath your Milk
In & Salt & let it be there a pretty while after; then take it of the fire
& take another Cleane Napkin & let 2 hold it a broad, & with a spooⁿ
cast it over your Napkin one Soopnful after another, & let they
whea run out, & when it is all Cast on your Napkin; put it
together with your Spoone & tye it with a packthreed, & hang it with
on a Naile all night that the whea may run out, the next Morning
take it Into A dish & work it with a Spoone, & as much searched
Sugar as will make it Sweet; & a Little Rosewater to make it
tast, & so make up as more the fashion of a quarter dish of Butter
as you can, and Lay them on a thin plate /