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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 Cork & fill not 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 together, Straine almons and Creame first, & set altogether over fire again till it be scalding hott, straine it it Into narrow bottome wine glasses, so let stand a whole day and when you turn out stick all over blancht Almonds, slit small & so serve them up /
A Chreame Cheese to be made at time of year to keep all winter hottest
Take 4 quarts of new Milk & one quart of Creame, set it Runnet as you do other Cheese, & it is come do not break it nor wheay it but a fleeting dish take it up and Lay it into . Cheese make 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 one Side turne it on 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 Cow boyle Creame once up, & put it to Milk; if you have not Milk from Cow warm a pint & put to it; & when you have stired Creame & milk well together, put in 2 good Spoonfull of Runnet, If Runnit be not Strong put in 4 Spoonfull & stir it well together, so cover it a cloth till Curd come; it must be tender; but not too tender, take it up gently with a flooding dish, & so fill up Cheese fat by degrees till it be full & even, & as Curd sinks put in more, Let a board full of holes be under fatt, [e] fatt without bottom; take Clean Napkins that do not Smell of Soape, & wring out of fairewater & Lay over Curds, one after another& as soon as they be nott whea Lay on another; so do till curd sunk a good deale & whea well taken out, after you may Lay on one [evry] half hour, & once in an hour, & so continue till 7 or 8 a Clock att night; turn 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; will be in 2 or 3 dayes; & sett it on uper side in morning and at nighte on 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 fire, & no sun till it be ready to eat /
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60 Mrs Fountaines Cheese Cakes For Past take a quart of fine flowor or more; lb of sweet Butter rub it Into the flowor with a quarter of a lb of sugar beat fine and 2 spoonfull of Rosewator make it up into past and lay it in past pans for the Curds take the yolkes of 12 eggs beaten 1 pint of very thick Creame, boyle the Creame putting in the eggs when the Creame boyles up; then put it into a cloth over a Cullender to whey; Sett some cow milk with [Rumet] for the other [...] and when you would temper them both together; take 1 lb of Currance 3/4 of a lb of Butter half a lb of sugar a quarter of an ounce of nut= = meg 4 spoonfull of Rosewater. Bake them in a quick oven ;
The Fresh Creame Take a quart of Creame with whites of 6 eggs beat tehm up into a froth, Sweeten the cream with sugar Musk & Amber Set it boyle till it be pretty thick & stir it till it be cold
A Leoman Creame Take the Juce of 6 Leamons with whites of 16 eggs y or 8 yolks & fine sugar to sweeten them, So keep them stirring with a little amber greece & a little butter till it be thick then put it in a Creame dish, the eggs must be beat your fire not too hott
The Clouted Creame Set 3 gallons of cow milk on the fire till it boyles with make a hole in the middle & put into the hole a pot full of Creme Let it boyle together half an hour; then put It into 3 milk pans So Let it stand 2 dayes/ If the weather be not too hot then take of the Clouts with a scummer
The Spanish Creame Put 2 quarts of creame into a bottle with a blade of mace & when it boyles up have 2 gallons of milk from the cows & stir as it boyles up put in a pottinger of Milk, till all be in; then let it boyle up once; & take it of & straine it into 3 or 4 pans So let it stand till the next day; You'll take the Creame of then put it into a Silver Basson leaving a pisce whole to lay on the top when you serve it up but before you put it into the basson ( you desire to serve it up in) you must with the back of a spoon & beat it till it be Like butter for fine nesse then season it with sugar & Rosewater, & put into your dish & lay with whole piece of Creame over it & Serve it up
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To make the Clodding Cream 61 Boyle some codlings in white wine till the be soft, then straine all the pulpe through a haire strainer, & take a pint of very good Creame, boyle & thicken it with the yolkes of 2 eggs, & while it is hott put in the pulpe & keep it with continuall stirring till it be cold, you may season the pulpe before you mix it with Rosewater & sugar
A Cold Posset Boyle a quart of Creame with 3 or 4 yolks of eggs take a pint of wine; a quarter of a of white sugar; Balme Rosemary & mint, & the juce of halfe a leamon; when the cream is blood warm hold it up a great height from the, & let it run in with a little streame then Cover it Close & let it stand Close/ 3 or 4 hours.
A Sack Creame
Take a quart of Creame boyle it & put in the yolks of Eggs with a little Sack So put them Into your boyling Creame being Sweetned with Sugar & Stir it all one way till it be thick
To Make Egge Creame
Take a quart of Creame Sweetned with sugar musk amber & nutmeg; then take the yolks of 5 Eggs & put in & boyle it till it be very thick Stirring it all one way & when it is Cold it is ready to eat
To Make Fresh Cheese
Make some Clouded Creame & beat a good while with a little whisk with amber & rosewater, & put it into a wide curd dish Let it stand 12 hours then put it out & Creame over it
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{62} To Make Almon Butter Gelley
Take 1 lb of Eggs beaten so put Eggs into the Almons, & Straine out the Almons; th Sett a quart of Creame ormore on fire; & when it boyles put in a Little Leamon Cill & Jues of Leamon only dropping it In, & put it Into a Cloth and Let it hang a day or then put it out Into dishes
best Almons Blanched & beat fine 7 yolks ofTo Make Almon Creame
Boyle a pint of Creame very well; of Almons Rosewater; till they be very fine, take the Creame of fire & put it to Almons; Stir them together & Straine it & Season it Rose water & Sugar, & so let it boyle a pace till it be thick & Serve it in/
beat a good handfullThe Orrange Foole
Take on putt to it Jues of 8 or 9 orranges, Strain it & Season it fine Sugar & Rosewater & Ambergreece; put in as much butter as a wallnut, let it on fire & stir it [til] it be thick, & dish it, butter & Ambergreece must not be put in till it be almost made/
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12 63 To Make Orrang Cream Take a pint of Creame & boyle it with 4 or five pastiles & a bitt of Orrange Pill n Stir it till it be about e warmth of New Milk; n have in Reddiness e Juce of 4 or 5 Orranges & 2 Leamons Sweetened w th fine Suger & Straine into e Chinay dish you make yo Creame in; n put a Little orrange flower water Into e Juce; you must pour it high from e dish that it may bubble up: so let it Stand 5 or 6 hours in e Summer in cold weather it may Stand all night before you serve it