Wellcome Collection: Manuscript recipe book of Grace Carteret, 1st Countess Granville (1654-1744) (MS.8903)

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English manuscript book of medicinal and culinary recipes owned by Grace Carteret, 1st Countess Granville (1654-1744), with ownership inscription on the inside front cover.

The volume is closely associated with the contemporary Ann Fanshawe recipe manuscript held by the Wellcome Library (MS.7113). The Carterets and Fanshawes were family friends, as Ann Fanshawe's memoirs ( British Library Add MS 41161) indicate. The families' relationship is reflected in overlaps in content between the recipes in the two volumes, notably the highly unusual early recipe for ice cream at MS.8903, f.9. This is closely related to the famous ice cream recipe at MS.7113, f.158r, and appears to date to before the first English printed ice cream recipe in Mrs. Mary Eale's Receipts (London 1718).

The recipes are undated but the majority are written in a single fair hand dating from the mid to late 17th century, with additional recipes added or inserted in a wide variety of hands dating to around the mid 18th century. There is a clue to dating in the record of butter salting days for June-November 1662 entered at ff.4-5. Given that part of the butter salting record is inserted into gaps in the fair hand recipe text, it seems likely that the former was added into the volume after or at the same time as the initial recipes were entered.

There is a list of apothecary's weights and measures on the inside front cover.

The recipes are arranged as follows:

In the original hand:
Creams, syllabubs, cream cheeses, ff.5-19
Preserves, dried fruits, syrups, ff.24-36
Wines and ales, ff.37-41
Fish, meat, poultry, game, ff.43-57 (including recipes in later hands at ff.55-57)
Medicinal recipes, ff.58-69 (including recipes in later hands throughout)
Pickles, ff.70-71

In mixed later hands:
Medicinal recipes (interpersed with a few culinary recipes), ff.72-83
Culinary recipes (interpersed with a few medicinal recipes), ff.84-106

The volume does not contain an integral index or contents list. We are grateful to Gwenneth Heyking of the Herb Society for transcribing the recipe titles as follows:

f.5 A Creame Sillibub
f.5 To make Snow of Green Apples
f.5 To Make a Foole
f.6 Malbury A Sack Possett
f.6 A Custard
f.6 A Leamon Creame
f.6 A White Wine Creame
f.6 A Brown Bread Creame
f.7 Blank
f.8 Mrs Risden Harts Horne Jelley
f.8 A Sillibub
f.8 A Sillibub
f.9 Calves foot Gelley
f.9 The Ice Creame
f.9 The Blanche Creame
f.9 The Steeple Creame
f.9 Butter-milk Curds
f.9 The Quince Creame
f.9 Almon Creame
f.10 Mrs Fountain The Imperiall Creame
f.10 A Creame Cheese to be made at the hottest time of the year to keep all the winter
f.10 A Cream Cheese
f.10 Mrs Fountaines Cheese Cakes
f.10 The Froth Creame
f.10 A Leamon Creame
f.10 The Clouted Creame
f.10 The Spanish Creame
f.11 To make the Clodding Cream
f.11 A Cold Posset
f.11 A Sack Creame
f.11 To Make Egge Creame
f.11 To Make Fresh Cheese
f.11 To Make Almon Butter Gelley
f.11 To Make Almon Creame
f.11 The Orrange Foole
f.12 To Make Orrang Creame
f.13 Mrs Egerton Almon Butter
f.13 Very Good Cheese Cakes
f.13 A Buttermilk Creame
f.13 A Thick Creame Cheese
f.13 An Almon Custard
f.14 Almon Butter made with Milke
f.14 A Creame Cheese
f.14 A Codling Creame
f.14 To Make a Posset without Milk
f.14 Almon Butter Best Way
f.15 Lady Jacob Cheese Cake
f.15 To Make Leach
f.15 A Pretty Dish of Creame
f.15 A Lemon Sillibub
f.15 The Cabbage Creame
f.16 Mrs Malbery The Angelot Cheese
f.16 A Creame Cheese
f.16 A Cold Creame
f.16 Almond Butter
f.16 A Trifle
f.16 Junkets
f.16 Curds and Creame another way
f.17 A Creame Cheese
f.17 A Cheese
f.17 The White Custard
f.17 To Make Cheese Cakes without Curds
f.17 To Make Fresh Cheese without Runnet
f.17 A Creame Cheese
f.18 A Creame Posset the best way
f.18 A Whipt Sillibub
f.18 The Cheife Leamon Cream
f.19 Cleare Cakes of Orranges
ff.20-23 Blank
f.24 To dry Cherries
f.24 To preserve Barberries
f.24 To dry Barberries
f.24 To Dry Aprecox
f.24 To Candy any sorts of flowers for sallets
f.24 To preserve the Morrella Cherrie
f.25 The Flech of Aprecox
f.25 The Flech of white Quinces
f.25 To preserve the Kentish Cherrie in Gelley
f.25 To Dry any fruit wihout etc
f.26 To Candy Grapes or Gooseberris after you have preserved them
f.26 To Make Suger Plates of any Cullor
f.26 To make Jumballs or Cakes
f.26 Orrange Waffers
f.26 Apricock Past
f.26 Past of Green Nectrines
f.26 To keep Fruit as Damsons and Grapes fresh till Xmas
f.27 To Dry Damsons or any other plumbs to look as blew as from the tree
f.28 Sweet water to burn
f.28 Marmalet of Quince White
f.28 Preserved Grapes
f.28 To preserve Walnuts white
f.28 To preserve Walnuts Black
f.29 Clear Cakes of Quince
f.29 To dry Black pear Plumbs
f.29 Clear Cakes of Apricox
f.30 Cleare Cakes of Rasberries
f.30 Sirrup of Clove gilliflowers
f.30 Sirrup of Corrall
f.30 To make sirrup of Gilliflowers with Leamon
f.31 An aproved Sirrup for the Spleen
f.32 To make Sirrup of Elderberries
f.32 Sirrup of Elder
f.32 To make Sirup of Saffron
f.32 Lady Scarbrough To preserve Grapes
f.32 To Preserve Grapes
f.32 A Sort of Rasbury Cakes
f.32 To Dry Peaches
f.33 To preserve Kentish or golden pippen
f.33 To Make Fruit Biskit
f.33 To Dry Plumbs
f.33 Clear Cakes of Rasberries
f.33 To Dry Apricox
f.33 To Make Leamon or Cytorn [citron] Jelley
f.33 Apricox Marmalet
f.33 Kentish Chery Marmalet
f.34 To dry Cherries
f.34 To Preserve the Clear Plumb or any
f.34 Red Quince Marmalet
f.34 To preserve Quince whole red
f.34 Orrange or Leamon Cakes
f.34 Conserve of Red Roses
f.35 To make white Quince Marmalet
f.35 To preserve Green Apricox
f.35 To preserve Rasberries
f.35 To make Orrange Cakes
f.35 To make Damson Biscuit
f.35 To make Dutch Cakes
f.36 Cleare Cakes of white Curran
f.36 To make Orrange Cakes
f.36 Cleare Cakes of white Pear-plumbs
f.36 To preserve Goosberries Dryed
f.36 To keepe Walnuts Fresh or moyst all Winter
f.37 Leamon Ade to be drunk in Summer (margin: LC)
f.37 Rasbury Wine
f.37 Black Cherry Brandie
f.37 Rasbery Brandie
f.38 Rasberrie Wine
f.38 To make Gilliflower Cowslip or Rasberrie Wine
f.39 To preserve Cytorns [citrons]
f.39 Cowslip Wine
f.39 Apricock Wine
f.40 A Raison Wine
f.40 Leamon A[…]
f.40 Cock Ale
f.40 The White Mead
f.40 Cowslip Wine
f.41 To make a kind of Malt drink Cheshire way
f.41 Cock Ale
f.41 Another Cock Ale
f.42 Blank
f.43 To make Elderberry Wine
f.43 To make Quince Wine
f.43 To Dress a Carp
f.43 To Dresse Pike Tench or Carp
f.44 To boyle a joale of Salmon
f.44 To Stew a Carp
f.44 To Collor Beefe
f.45 To Collor Beefe
f.46 To Collor Veile
f.46 Hanged Beefe
f.46 A Pig Pye
f.46 Sassages
f.46 Sassages another way
f.46 Beefe Mamode
f.47 Sassages another way
f.47 A Good sauce for a Hare
f.47 To Dresse a Pigg
f.47 To Roast a Leg of Mutton to eat cold
f.47 To Roast Oysters
f.48 A Friggacie of Chickens Rabits or Pigions
f.48 Scotch Collops
f.48 To Roast a Shoulder of Mutton
f.48 A Frigacie of Cold Roast Beefe
f.48 Stewd Beefe
f.49 To souce all kind of foule
f.49 To Dresse a Loyne of Mutton
f.49 An Ele Pye
f.49 To Dry Neats Tongues
f.49 To souce a Pigg
f.49 A French Pottage
f.49 A Goose to Eat Cold
f.50 To Roast a Sholder of Mutton In Blood
f.50 Beefe Alamode to eat Cold
f.50 To Dresse a pike
f.51 To Roast a Pike
f.51 To Roast a Goose after the Cheshire way
f.51 To Roast a Capon with Oystors
f.51 The Kings Pease Pottage
f.51 To Boyle a Carp
f.51 To Boyle a Codds Head
f.52 To Stew a Leg of Beefe
f.52 To Make a Friggacie
f.52 To Stew a Carp
f.52 A Haggis Pudding
f.52 How to Bake Venison or Beefe in potts to keep all the yeare
f.52 To Boyle a Brest of Mutton
f.53 To Boyle Mutton
f.53 A Couple of Carps in Crafish
f.53 How to Bake a Swan in a Pie
f.53 To Bake a Rump of Beefe
f.53 A Pudding of a Leg of Mutton
f.54 To dress a Lambs head
f.54 To Stew a Calves Head
f.54 A Broth For a Consumption
f.55 To Make Pole Bisket
f.55 To dresse mushroome hot or a Friggasie of mushrooms
f.55 To Fry Oysters
f.56 To make Cheesecakes
f.56 To make a Devonshire white Pot
f.56 To stew Salary for boyld Fowls
f.56 To make Apricock fritters
f.57 To Dry Bacon or Beefe
f.57 To make Gooseberry Vinegar
f.57 To make a Trifle
f.57 A Crust for fruit or sweet meat Tarts
f.58 To make hair grow where it is bare
f.58 Soveraigne Medicine for the shortness of Breath and purseness
f.58 For A Consumption Cough
f.58 Cynomon Water
f.58 A Water to Clear a Sunburnd face
f.58 To make Cherry water
f.59 Milk-water against a Consumption
f.59 Dyet Drink
f.59 Good Whea to drink in the summer
f.60 The Jesuits dropps
f.60 The Virtues of the Jesuits drops
f.60 The Virgins Milke
f.60 Almony Milk to unstop the Liver or the Spline
f.61 Spirit of Clary
f.61 Orrange Water
f.61 The small Sufitt Water
f.61 Treacle Water
f.62 Cynomon Water
f.62 Spirit of Cytorns [citrons]
f.62 Almon Milk
f.62 Almon Milk a second way
f.62 A precious Cordial to be made in May June etc
f.63 Lemon Water
f.63 A Sweet Water
f.63 A Sweet Bag
f.64 To perfume Gloves the Spanish way
f.64 How to make poppy Water for a surfeit
f.64 Spirit of Caster
f.64 Simple Water of poppies
f.64 Poppy Water
f.65 The Imperiall Water
f.65 To make Water of Rosasolis to be gatered in the month of June and July
f.66 To make Peaches or apricox in brandy
f.67 To pott Fowles in Jeley
f.68 Blank
f.69 Violet Water
f.70 To Picle Mushrroones
f.70 To pickle Oysters
f.70 To pickland Pursland Stalks
f.70 To Pickle Barberries
f.70 To make Leamon Sallet
f.70 To Pickle Walnuts after the Indian way given by an Indin Marcham
f.70 To Pickle Broome Budds
f.71 To Pickle Ash Keyes
f.71 To Pickle Turnips
f.71 To Pickle Cucumbers Purslin etc
f.71 To Pickle Heartichocks
f.71 To Pickle Cucumbers
f.71 To Pickle Mushroomes
f.72 To make Almon Biskett
f.72 To make Little plume Cakes
f.72 A Esspetiall Medecine to cure all kind of Maladies and griefs
f.73 An excellent Cordiall
f.73 For the Wormes in Stomach or Belly
f.73 For a bruise
f.73 An approved medicine for a Canker
f.73 To break the Stone
f.73 For a Feaver, Wormes or any distemper at first
f.73 A Drinck in a Feaver
f.73 To cure a Feaver at three times Taking
f.73 For the Dropsey
f.73 To staunch bleeding at nose or wound
f.73 For a paine in the head
f.73 For a Loosenes
f.73 For the Faling sickness
f.73 For the same
f.73 Another
f.73 To make Sirrup of Ruberb
f.73 How to make the black Plaister
f.74 To make a Goosbery Tansie
f.74 To make Orange Marmalade
f.74 For a Dropsie or Raw Stomach
f.74 A water for an Ague
f.74 For a Flushing in the face after eating
f.74 A water for an Ague
f.74 A Medicine for the Chollick
f.74 For an Itch
f.74 For a Soare throat
f.74 The Italian Plaister
f.74 An Oyntment for a burn with Gunpowder
f.74 The Golden Searcloth Excellent good for the Sciatica, Gout, Bruises, Stich in the back or sides and Strains
f.75 To stay the bleeding of a wound
f.75 For the Collick
f.75 Lucatellus's Balsome
f.75 There Vertues
f.75 A Purge to Strengthen the liver and against the Dropsy
f.75 The Leaden Plaister
f.76 To preserve fruit all the yeare
f.76 A walnutt water Excellent for many things
f.76 For a palsy a good Oyntment
f.76 A rare medicine for Chest wormes
f.76 For the Stopping of the water
f.76 Another for the Same
f.76 Another
f.76 For the Strangurie or bloody water
f.76 Another
f.76 For the Collick
f.77 The Greene oyntment
f.77 Doctor Stephens Water the same of Doctor Chamberlain with which he did much good and at his death
f.77 The vertues of this Water
f.77 A Water that healeth all manner of feavours att three times takeing
f.77 An Excellent recept for a lin and webb in the Eye
f.78 To make Swallow water
f.78 The vertues
f.78 To make Bacon, Westphalia fashion
f.78 A Receipt for Plague Watter
f.79 A List of the Herbs and other Ingredients for the Plauge watter [T]ribled
f.80 A Certain Cure for a Sore Breast without Pain that Comes by Milk or Ague not by a Blow
f.80 To Stew a Neck of Veall
f.80 To Make a Frigasye
f.80 How to make Scotch Collops
f.80 How to Stew Tripes
f.80 To make a very good pickle for Tongues or Hames of Bacon
f.81 To preserve Oranges whole
f.81 To Pickle Hames the Westphalia way
f.81 Mrs […]s Surfit Water
f.82 To make Orange Marmalade
f.82 To picle Porke
f.83 A Powder for Convulsions
f.83 To Make Burbon Biskett
f.84 To Pickle Mushrooms
f.85 To make Oyle of Charity
f.85 Lord Gower receate to make Elderbery wine
f.85 To make a jam of Cherries
f.86 To preserve Quinches in Syrrop of a pure Cullor
f.86 To make Jelley of Pippins
f.86 To preserve Whole Oranges
f.87 To Dry Aprococks
f.87 To make Pastatia Creame
f.87 To Pickle Colleyflowers
f.87 To make Browne Sawce for Severall sorts of meate as a brest of mutton Ducks Turkeys or what else you f.87 please
f.88 To make Tongs
f.88 The Oyster Loafe
f.88 How to Coller Beefe
f.88 To Green Fruit
f.89 How to Coller Beef
f.89 Goose Bery Wine
f.89 To Stew a Carp
f.90 To Make Good Cheescakes
f.90 To Make Rare Fritters
f.90 How to Dry Neats Tongues
f.91 A Cake
f.91 Scotch Collops
f.91 To Make Rare Peaspottage
f.91 To Do Fish after the Spannish Fashion to keep Good a Year
f.92 A Rare Receipt to Make a Dish Pudding
f.92 To Make Runnet
f.92 The Best way of Making Angelotts
f.92 To Stew a Calves head
f.92 An Excellent Surfett Swatter
f.93 For a Consumption
f.93 Aquamirabilis
f.93 Orange Water
f.93 To Make Purfume to Burn
f.93 For a Cough
f.93 To Make a Spinage Tart
f.93 To make a Custard
f.93 To make a Tansey
f.94 For Incompareable Ale
f.94 For a Boyled Pudding
f.94 Puffs
f.94 To Make Bunns
f.94 To Stew Chickins
f.94 To Make Lemmon Creame
f.95 To Make Sugar Cakes
f.95 To Make Rice Puddings
f.95 To Make Jumballs
f.95 To make Almond Puddings to Bake
f.95 To Make Lemmon Creame
f.95 To Make Orange Marmalett
f.95 To Make Yest to be not Bitter
f.95 For the Meagrim Appoplexy Vertigo Coma
f.95 To make Syrrup with opening Roots
f.96 The Virtue of the Root of the Common Burdock
f.96 To Cure a Burn and heal it without a Scar
f.96 For any Bruise
f.96 To Make Jelley for Carp Tench or any souced fish
f.96 To Dress a Pike
f.96 A Stomake Plaster for a Consumption
f.96 To Pickle Walnutts
f.97 A Jandes Drink
f.97 Orange Cakes
f.97 To make Quinch Jumballs
f.97 To make Aprecock Jumballs
f.97 To Make Fruit Wafers
f.97 To Make Orange or Lemon Wafers
f.98 To Preserve Cucumbers
f.98 For Greening of Fruit
f.98 To Make Read Marmalade in Jelley
f.98 To Candy any tender fruit Raw as Currens or Cherries etc
f.98 To Make Honnycombe Cakes of Sugar
f.98 To make Sugar Wafers
f.99 To Make Little Jumballs of Sugar
f.99 To Make Marmalade of Orange so Esteemed in Court
f.99 To Make Allmond Jumballs
f.99 Past of Pear Plumbs
f.99 Tart of White Pare Plumbs
f.100 Clear Cakes of Quinches
f.100 Clear Cakes of Goosberrys
f.100 Cherry Past
f.100 To Candy Angelico
f.100 To Preserve Quinches in Syrrop of A pure Culler
f.101 To pickle Piggons
f.101 Beef Allamode
f.101 A Dove Goos or Turkey
f.102 To Make Almond Chees Cakes Lady Atkins way
f.102 Lady Osborns Stich water
f.102 To make a Creem Cheese
f.102 To Make Cowslipe wine Mrs Herberts way
f.102 To make mead Mrs Michels way
f.103 To Make Blois bisket
f.103 A Butter'd Bisket
f.103 To Make Carraway Bunns
f.104 To Drie Figgs
f.104 To Make White Marmalade
f.104 To make the Countess of Warwicks Biskets
f.105 To make Almond Bisketts
f.105 To Make White Quince Marmalade Mrs Te[v]ars Way
f.106 To Stew pigeons Mrs Herberts way
f.106 To Stew Rabits Mrs Herberts way
f.106 To make Bath Biskets
f.106 To make Mrs Rowleys wafers
f.106 Miss C S [the recipe deals with cooking a hogs head and pickling it to keep a month]



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56

Mrs Risden Harts Horne Jelley

Take 4 quarts of Spring water, & put to it halfe a pound of good hartshorn And Let it boyle till it Gelly close coverey; you will know when it will Gelly by it sticking to your Lips; then Straine it out & put to it a [lb?] of double refined Suger & halfe a pint of Renish wines, a piece of Leamon pill; theye Juce of 3 or 4 Leamons & theye whites of 3 or 4 Eggs beatten; Mix all together Let it over a Char- cole fire; & let it have 5 or 6 [walmes?] till theye Eggs be pretty firme thenyn run it through a Jelly Bag 3 or 4 times over till it Look as Cleare as Christall, do not pour it too fast into youryr Bag. Lay in your dishes some Orrange & Leamon pill, boyled & cut as Small as a thread

A Sillibub Take a quart of Denish wine and a pint and half of Sack; take a nutmeg and prick it full of holes and sloop it in theye wine; take a pint and half of think Creame, [symbol]and quarter of Sugar [number] 2 or 3 Amber confitts finely beaten put themym Into theyeCreame. beat it withwth a Spoon for an hour, putting in now and then a spoonfull of Sack; then Mingle altogether and milk on it a pinch of Non Milk and let it Slam awhile thenyn milk on it another pinch, and so a thin pint of milk, a so set it slam all night before you eat it, or if more it will be better. {Lad. Jab.} To Sillibub Take a pint of white wine and& theye Juice of a Leamon, Let youryor pill be Steeped in theye wine, thenyn take it out and& swirl it to youryor left; having in[resipof?]half a pint of Thick Creame: whichw must be put in and& Slidwell together withw youryr wine. To whichw you must Milk From youryr Cow which is comming out; youryr Sel it slam a while it cools; But its better you make youryr double quantities ad to youryor wine a little orange water.

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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 and walh 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 Tale a fine pan Like a pudding pan 1/2 a 1/4 of a y and doop, & the breadth of a Trencher; take your Groane & Kneed on it [] Sugar & 3 Spoonflls of Orange flower water, & fill your pan 3/4 full yn Cover itt with a Tin cover, & Lay it clothe up [] Batter; hand redy a courfe cloath Laid on the ground & break the Jeo in prothy Lumps have roddy 3. & of fall up ottor 2. & of Roch allum 3 & of lay Salt; feat the allum & fall up [eeter] very well & monleit with your Jeo & Gay fall; Say Some this Into a Clean pott the for the Groane on the Ieo on the pott & shov the roff all over it, & then clap the Gloath all wo over the pott & it will be Immediately frofe; then For it Sland Full 2 hours and no Longer; orderyo. [trine to yo. dinner vxaelly]; take [yo] narmhand and work about the pan to Soofon the Croand the it may turn out on a lahor, firll take of all the Butter hand guiek to the Salle or it will melt again; The Blanch Creame Take one huard of the thiek of Groan you can get, [svafon]it wall the Sugar & boyle it well and fome & [ofo] water in it; then take whies of 10 Eggs of 10 Eggs & coat them with a Little cold Creame and when you cream boyles put the Eggs; Stir it well till it comes to a thuck turd, then take it up & pass it through a haire Strainer & beat it with the lack of a spoon till it is cold then siff it [y ou muff] Straine your Eggs before you put them into your Creame

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{58} The Steepte Creame To 15 ounces of hartshorn get 3 Stone Bottles & Into each Bottle put 5 ounces; and fill them up with faire water, & put into each bottle a Little Gumarraback & a Little Gum dragon so stop them up Close & let them Into a pottle of Boyling water, & let them boyle 5 or 6 hours then Straine it & it will be hard Gelley; then blanch l pound of Almons & beat them very fine & straine them through a quart of Creame; then take 2 pounds of the Gelley & put into the cream Sweten it & jel it on the fire, till it be scalding hott, then put in some Ambergreece, & put it out Into glasses, they are broad at the top & packed at the Bottom, & when they be cold turn them out Like Sugarloaves, Bake pine Apple Seeds & Lay them in water a day before you use them, & Lying in water they will come out Like a flower & Slick them at the topps & Bottoms of your Creame, Butter=milk Curds Take 2 quarts of Buttermilk & as much new Milk Milk& from the Cow upon the Buttermilk; or else with a wooden Can warm So Lett it Stand a Little & then take them up with a Skimmer, & Lay them Into a Cloth in a Cive with Rosewater, & let them Stand & draine till they be fine, so beat them up with Sugar & Rosewater & Lay them up in thick Creame/ The Quince Creame Take a pint of Creame boye it with mace & Cynomon; & have the yolkes of 6 Eggs beaten; pu them Into the Creame; & when the Creame is pretty thick; take it of the fire, & Str into it 2 ounces of quinces, & 3 Spoonfull of Orrange flowerwater, & have some quinces sliced & & Laid in the bottom of your dishes, so put forth the Creame/ Almon Creame Take almond, & blanch them in cold water; beat them fine with new & then a Spoonfull of Rosewater, with a Little Musk and Amber steeped this being done take yolkes of 6 eggs beat them well; then your Cream being boyled with only mace, put in your Almons, & when they be well mingled put in your Eggs; they must not boyle but simper, so when its thick take them of; your Creame must be an all pint; 1/2 pound of Almonds five whites of Eggs; garnish it with gilded Almonds & dryed Cylorn/

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