A cookery book with index, containing recipes for preserves, cakes, wines, and household remedies [manuscript], 1694

23 To Make the Buttered Oranges Another Way Take the yolks of eight eggs and the juice of 12 oranges or you may, if you please, put as many eggs as oranges but this must be done according to your taste and the goodness of the oranges. Then sweeten it to your taste then set it over the fire, stirring it all the time, until it becomes as thick as you prefer. Serve it up cold. This must be made thicker than lemon cream and is therefore called buttered oranges.

To Make Almond Butter Take a quarter of a pound or more of almonds and blanch them in fresh water, then grind them. Take two or 3 spoonfuls of rosewater and add it to the almonds as you are grinding them. When they are small have a quart of good cream by you, take a pretty thin cloth and with a spoon force it through the cloth into the cream. And when you have ground them so often that you have all the substance of them, take 6 egg yolks and 4 whites. Beath them very well and put them into the cream, then strain it into a skillet. Set it on the fire, keep stirring until it boils. When it begins to turn, pour it into your strainer [lined with cloth], tie it hard so let it drain all night. Then next day put it into a clean strainer, so strain it into a basin. Take loaf sugar finely ground and put in as much as will sweeten it, then beat it together for a quarter of an hour. Serve it up like fresh butter if you please.

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24 To Make White Laech Another Way Take 2 quarts of new milk, one ounce of isinglass, cut small, half an ounce of cinnamon, and three nutmegs sliced, with 3 or 4 sprigs of rosemary. Boil all these together until it will jelly. Take 2 lb of almonds beaten with rose water and strained into the above named things. Strain all togehter through a strainer, sweeten it with sugar to your taste and stir it until it is almost cold. It is very strengthening and to be eaten either warm or cold.

To Make Sweet Water Take a quart of damask rosewater. Put into it half an ounce of benjamin [benzoin], as much storax beaten to a fine powder, musk and ambergris as much as you please. Close the container very tightly and set it in the sun 10 days, shaking it well 2 or 3 times a day.

To Make a Sack Possett Take 10 eggs and leave out 5 whites. Beat them very well, put them into a basin, set them by the fire to warm and keep always stirring them. Add to them a pint of sack and a quarter of a pound of sugar, stirring them very well. Boil 2 quarts of new milk with some whole cinnamon and a sliced nutmeg. When it is boiled put in a quarter of a pound of sugar then make your sack and eggs so hot that you can only just endure your finger in it. Take your milk boiling from the fire and stand on a stool and hold it as high as you can. Pour it into the sack which must stand on the ground on a chafing dish of coals then as soon as you have finished you must cover it very tightly. Feel it now and then with a spoon, it is done you will find it thick down to the bottom. Keep it on a gentle fire both before and after the milk is in.

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25 To Make a Good Tansy Take these herbs: strawberry, violet, primrose, spinach, and sorrel leaves, with a little tansy grass. Beat and strain them into a pint of good cream. Add ten egg yolks and 8 whites. Season it with nutmeg, sugar, and salt as you like it. Then put in grated bread and make it just as thick as you do batter for pancakes. Beat it all well together and fry it.

To Make a Cream Cheese Take 4 ale quarts of milk then set a skillet of water on the fire. Measure out 3 pints of cream and when the water is scalding hot take a pint of it and add it to the milk. Then make your water boil up then take a pint and put it to the rest then [?] the rest which is a quart of cream boiled up and add it to the rest then stir it till it is blood warm. Then put in 2 spoonfuls of rennet and when the cheese is come put it into a cloth without breaking the curd more than you have to so that the whey may drain out of it but do not crush it. Put it into the vat in a clean cloth and then put a pound weight on it and change the cloth within three quarters of an hour three or 4 times then lay it in nettles about a week.

To Make French Puffs Take a quart of curds, 6 eggs with whites and yolks, a pint of flour and some salt and a little grated nutmeg. Work them up together in balls about the size of apples then rub a sheet of paper with butter and lay them on it and so bake them for half an hour. And when they are baked put them on a dish with some rosewater and butter and sugar beaten well together with the juice of a lemon and so pour it upon them.