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A Creame Sillibub
Take a pint of Creame a pint of White wine Sweeton it to yo put Into it e Juce of 2 good Orranges & w th a whisk whip it in a boul & as e froth riseth take it up w th a Spoon, & Lay it gently into your Sillibub Glasse, it must not be eaten till 10 or 12 hours after, therefore you must make it in e morning for supper & at night for the next day at dinner
To make Snow of Green Apples
Take a quart of Creame to a little Rosewater, wherein Rosemary and Mace hath bin Steeped in; & sweeten it to your tast, then take good apples Codlins or in e winter Apple Johns, n make a Little Sirrup Stew them Covering e dish, let m be very Soft, & n they be very cold Squeese in e Juce of a Leamon, & whip up yo r Creame Into a froth, & w th a Spoon Lay it over e Apples, as high as you can Lay e froth, e Coddlins must be [codled] pild & Cored before they are Stew'd, Sweet e Juce of Leamon before it be put to e Apples.
To Make A Foole
Take a quart of Creame & boyl it w th a pretty quantitie of Mace, n take e yolkes of 6 Eggs & e whites of 3 & beat m well, & when your Creame is boyled; take it of e fire, & Stir it carefully that it do not curdle; Season yo r Creame w th Suger before e Eggs go In th n cut thin Sippits of bread & Lay in yo r dish, & pour Sack over to wett m. then Set e Dish over a few Coles & Strew a few plumped Currans over it; n pour yo r Creame over m not Stirring it, Lett it Stand a little on e Coles; n take it of & when it is cold, sift a Little fine Suger over e topps & Serve it up;
iday 24 Salted .......9 Libs
26 tusday Salted .......8 Libs
[ctober 1] friday Salted ......9 Libs
5 thusday Salted ........ 8
8 Saturday Salted .....7 Libs
12 Tuesday Salted ......7 Libs
15 friday Salted ..... [5]
19 tusday Salted .... 7
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22 friday Salted...........5 Lils 26 tuesday Salted.........6 Lils 29 Friday Salted ..........5 Lils Nov 2 tuesday Salted.........5 Lils 5 friday Salted...................4 Lils 8 tuesday Salted.................5 Lils 12 friday Salted....................4 Lils 16 tuesday Salted.................4 Lils 19 friday Salted...................4 Lils [??] tuesday and friday salted
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Malbury A Sack Possett
Take 2 quarts of Creame, a pint of Sack 20 Eggs, but 10 whites Spice must be Nutmegs mace Cynomon; beat Eggs very well & when Sack boyles pour in Eggs; but first take it of fire & Stir it gently pour in Cream very high; put in 1 [lb?] of Suger into Sack before Eggs, set it on a few Coles for halfe an hour Coverd
A Custard
{La Jacob}
Boyle a nutmeg grated; a blade of Mace, & 2 or 3 Cloves in a quart of Creame; when it is cold take out spice, & put In yolkes of 5 Eggs & whites of 3; well beatt; mix those well together & Season it with Salt or Suger to tast, then bake In potts In a gentle oven.
A Leamon Creame
Take a quart of Creame & keep it Stirring on it be blood warm; take Meat & Juce of 3 good Leamons and Sweeten well Suger, & a Spoonfull of orrange flower water; Leamons are So Sweetened they will not turn Creame, take Creame of fire & Stir Into it & so dish itt
fire tillA White Wine Creame
Take a quart of Creame & Stir it over take a pint of white wine & boyle it Suger till it bee Sirrup, so mingle Creame & it together & Stir it And so Serve it upp.
fire till it boylA Brown Bread Creame
Take and have reddy in a dish Some grated Browne bread; & pour on Creame hott, & when it is Cold serve it upp.
Creame & boyl it a blade or 2 or mace