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Almond Butter
Take 1 lb of the best almonds blancht in cold water, then beat them
in cold water very fine, & straine them out through a Cloath
& then beat the almonds againe with same water, & straine them againe &
so do till you have got all the goodness out of them, then set your
Almond Milk over the fire & when it ready to boyle, a quantitie
of Rosewater & salt will turne it, give it one boyle & then
take it of the fire, & lay it over a Lynin cloath, & let all the
whea run out, then take it into a dish with some fine sifted sugar
as much as will sweeten it, and some saffon stoopt in rosewatter
to cullor it, but not in much, so work it with a spoon like
Butter.

A Trifle
Take a pint of creame & boyle it with a little mace
Cynomon & a little rosewater & sugar to make it sweet
& when it is as cold as new milk put in halfe a spoonfull
of good Runnet, & when it is come serve it up in a cleane
Dish

Junkets
Take a quart ^quart of new milk & a pint of creame & put it
warm to gather with a good spoonfull of Runnet & when it
is come with a cloth wrung out of cold water, gather y^our
Curds & put them into Rushes till the whea be run out, so serve
it in creame or slices alone

Curds & Creame Another Way
Take a pint of Creame & a pint of Milk & boyle them with a little
cynamone & clover, then take the yolkes of 4 eggs beat them in
Sack & suger & let it boyle till it break, & then tye it in a double
napkin & hang it upon a naile to run the whea out, & when
it is dry put in balls into thick creame sweetned with suger
& then serve it up you must begin to make this at the spring
of day or it will not be redy for dinner but it may be kept
cold in the house

Almond Butter
Take 1 lb of the best almonds blancht in cold water, then beat them
in cold water very fine, & straine them out through a Cloath
& then beat the almonds againe with same water, & straine them againe &
so do till you have got all the goodness out of them, then set your
Almond Milk over the fire & when it ready to boyle, a quantitie
of Rosewater & salt will turne it, give it one boyle & then
take it of the fire, & lay it over a Lynin cloath, & let all the
whea run out, then take it into a dish with some fine sifted sugar
as much as will sweeten it, and some saffon stoopt in rosewatter
to cullor it, but not in much, so work it with a spoon like
Butter.

A Trifle
Take a pint of creame & boyle it with a little mace
Cynomon & a little rosewater & sugar to make it sweet
& when it is as cold as new milk put in halfe a spoonfull
of good Runnet, & when it is come serve it up in a cleane
Dish

Junkets
Take a quart ^quart of new milk & a pint of creame & put it
warm to gather with a good spoonfull of Runnet & when it
is come with a cloth wrung out of cold water, gather y^our
Curds & put them into Rushes till the whea be run out, so serve
it in creame or slices alone

Curds & Creame Another Way
Take a pint of Creame & a pint of Milk & boyle them with a little
cynamone & clover, then take the yolkes of 4 eggs beat them in
Sack & suger & let it boyle till it break, & then tye it in a double
napkin & hang it upon a naile to run the whea out, & when
it is dry put in balls into thick creame sweetned with suger
& then serve it up you must begin to make this at the spring
of day or it will not be redy for dinner but it may be kept
cold in the house