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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Needs Review

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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 the Cork & fill not the 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 them together, then Straine the almons and Creame first, & then set altogether over the fire again till it be scalding hott, then straine it it Into narrow bottome wine glasses, so let them stand a whole day and when you turn them out stick them all over with blancht Almonds, slit small & so serve them up /

A Chreame Cheese to be made at the hottest time of the year to keep all the winter

Take 4 quarts of new Milk & one quart of Creame, set it with Runnet as you do other Cheese, & when it is come do not break it nor wheay it but with a fleeting dish take it up and Lay it into your. Cheese make which 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 the one Side turne it on the 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 the Cow boyle the Creame once up, & then put it to the Milk; if you have not your Milk from the Cow then warm a pint & put to it; & when you have stired the Creame & milk well together, put in 2 good Spoonfull of Runnet, If the Runnit be not Strong put in 4 Spoonfull & stir it well together, so cover it with a cloth till the Curd come; it must be tender; but not too tender, then take it up gently with a flooding dish, & so fill up your Cheese fat by degrees till it be full & even, & as the Curd sinks put in more, Let a board full of holes be under your fatt, [e] the fatt without bottom; take Clean Napkins that do not Smell of Soape, & wring them out of fairewater & Lay them over your Curds, one after another& as soon as they be nott with whea Lay on another; so do till the curd sunk a good deale & the whea well taken out, after that you may Lay on one [evry] half hour, & then once in an hour, & so continue till 7 or 8 a Clock att night; then turn the 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; which will be in 2 or 3 dayes; & then sett it on the uper side in the morning and at nighte on the 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 the fire, & no sun till it be ready to eat /

Last edit over 2 years ago by Heather Soni
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Needs Review

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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

Last edit over 2 years ago by SuzyQT1968
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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

Last edit over 2 years ago by sarthurs
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Needs Review

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{62} To Make Almon Butter Gelley

Take 1 lb of the best Almons Blanched & beat fine 7 yolks of Eggs beaten so put your Eggs into the Almons, & Straine out the Almons; then Sett a quart of Creame ormore on the fire; & when it boyles put in a Little Leamon Cill & the 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

To Make Almon Creame

Boyle a pint of Creame very well; then beat a good handfull of Almons with Rosewater; till they be very fine, then take the Creame of the fire & put it to the Almons; Stir them together & Straine it & Season it with Rose water & Sugar, & so let it boyle a pace till it be thick & Serve it in/

The Orrange Foole

Take the yolkes of 12 Eggs & 2 whites beat them well & on putt to it the Jues of 8 or 9 orranges, Strain it & Season it with fine Sugar & Rosewater & Ambergreece; put in as much butter as a wallnut, then let it on the fire & stir it [til] it be thick, & then dish it, the butter & Ambergreece must not be put in till it be almost made/

Last edit over 2 years ago by SHoffelt
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Needs Review

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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 then Stir it till it be about the warmth of New Milk; then have in Reddiness the Juce of 4 or 5 Orranges & 2 Leamons Sweetened with fine Suger & Straine into the Chinay dish you make your Creame in; then put a Little orrange flower water Into thee Juce; you must pour it high from the dish that it may bubble up: so let it Stand 5 or 6 hours in the Summer in cold weather it may Stand all night before you serve it

Last edit about 2 years ago by SHoffelt
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