_To make all manner of Creams, Sack-Possets, Sillabubs,
Blamangers, White-Pots, Fools, Wassels,_ &c.
_To make Apple Cream._
Take twelve pippins, pare and slice, or quarter them, put them into
a skillet with some claret wine, and a race of ginger sliced thin,
a little lemon-peel cut small, and some sugar; let all these stew
together till they be soft, then take them off the fire and put them
in a dish, and when they be cold take a quart of cream boil'd with a
little nutmeg, and put in of the apple stuff to make it of what
thickness you please, and so serve it up.
_To make Codling Cream._
Take twenty fair codlings being peeld and codled tender and green,
put them in a clean silver-dish, filled half full of rose-water, and
half a pound of sugar, boil all this liquor together till half be
consumed, and keep it stirring till it be ready, then fill up the
dish with good thick and sweet cream, stir it till it be well
mingled, and when it hath boil'd round about the dish, take it off,
sweeten it with fine sugar, and serve it cold.
_Otherways._
Codle forty fair codlings green and tender, then peel and core them,
and beat them in a mortar, strain them with a quart of cream, and
mix them well together in a dish with fine sugar, sack, musk, and
rose-water. Thus you may do with any fruit you please.
_To boil Cream with Codlings._
Boil a quart of cream with mace, sugar, two yolks of eggs, two
spoonfulls of rose water, and a grain of ambergriese, put it into
the cream, and set them over the fire till they be ready to boil,
then set them to cool, stirring it till it be cold; then take a
quart of green codling stuff strained, put it into a silver dish,
and mingle it with cream.
_To make Quince-Cream._
Take and boil them in fair water, but first let the water boil, then
put them in and being tender boil'd take them up and peel them,
strain them and mingle it with fine sugar, then take some very good
and sweet cream, mix all together and make it of a fit thickness, or
boil the cream with a stick of cinamon, and let it stand till it be
cold before you put it to the quinces. Thus you may do wardens or
pears.
_To make Plum Cream._
Take any kind of Plums, Apricocks, or the like, and put them in a
dish with some sugar, white-wine, sack, claret, or rose-water, close
them up with a piece of paste between two dishes; being baked and
cold, put to them cream boil'd with eggs, or without, or raw, and
scrape on sugar, _&c._
_To make Gooseberry Cream._
Codle them green, and boil them up with sugar, being preserved put
them into the cream strain'd as whole, scrape sugar on them, and so
serve them cold in boil'd or raw cream. Thus you may do
strawberries, raspas, or red currans, put in raw cream whole, or
serve them with wine and sugar in a dish without cream.
_To make Snow Cream._
Take a quart of cream, six whites of eggs, a quartern of rose-water,
a quarter of a pound of double refined sugar, beat them together in
a deep bason or a boul dish, then have a fine silver dish with a
penny manchet, the bottom and upper crust being taken away, & made
fast with paste to the bottom of the dish, and a streight sprig of
rosemary set in the middle of it; then beat the cream and eggs
together, and as it froatheth take it off with a spoon and lay it on
the bread and rosemary till you have fill'd the dish. You may beat
amongst it some musk and ambergriese dissolv'd, and gild it if you
please.
_To make Snow Cream otherways._
Boil a quart of cream with a stick of cinamon, and thicken it with
rice flour, the yolks of two or three eggs, a little rose-water,
sugar, and salt, give it a walm, and put it in a dish, lay clouted
cream on it, and fill it up with whip cream or cream that cometh out
of the top of a churn when the butter is come, disht out of a squirt
or some other fine way, scrape on sugar, sprinkle it with rosewater,
and stick some pine-apple-seeds on it.
_Otherways._
Take three pints of cream, and the whites of seven eggs, strain them
together, with a little rosewater and as much sugar as will sweeten
it; then take a stick of a foot long, and split it in four quarters,
beat the cream with it, or else with a whisk, and when the snow
riseth, put it in a cullender with a spoon, that the thin may run
from it, when you have snow enough, boil the rest with cinamon,
ginger, and cloves, seeth it till it be thick, then strain it and
when it is cold, put it in a clean dish, and lay your snow upon it.
_To make Snow Cream otherways with Almonds._
Take a quart of good sweet cream, and a quarter of a pound of almond
paste fine beaten with rose-water, and strained with half a pint of
white-wine, put some orange-peel to it, a slic't nutmeg, and three
sprigs of rosemary, let it stand two or three hours in steep; then
put some double refined sugar to it, and strain it into a bason,
beat it till it froth and bubble, and as the froth riseth, take it
off with a spoon, and lay it in the dish you serve it up in.
_To make a Jelly of Almonds as white as Snow._
Take a pound of almonds, steep them in cold water six hours, and
blanch them into cold water, then make a decoction of half a pound
of ising-glass, with two quarts of white wine and the juyce of two
lemons, boil it till half be wasted, then let it cool and strain it,
mingle it with the almonds, and strain them with a pound of double
refined sugar, & the juyce of two lemons, turn it into colours, red,
white, or yellow, and put it into egg shells, or orange peels, and
serve them on a pye plate upon a dish.
_To Make Almond Cream._
Take half a pound of almond paste beaten with ros-water, and strain
it with a quart of cream, put it in a skillet with a stick of
cinamon and boil it, stir it continually, and when it is boiled
thick, put sugar to it, and serve it up cold.
_To make Almond Cream otherways._
Take thick almond milk made with fair spring-water, and boil it a
little then take it from the fire, and put to a little salt and
vinegar, cast it into a clean strainer and hang it upon a pin over a
dish, then being finely drained, take it down and put it in a dish,
put to it some fine beaten sugar, and a little sack, muskedine, or
white wine, dish it on a silver dish, and strow on red Biskets.
_Otherways._
Take a quart of cream, boil it over night, then in the morning have
half a pound of almonds blanched and fine beaten, strain them with
the cream, and put to it a quarter of a pound of double refined
sugar, a little rose-water, a little fine ginger and cinamon finely
searsed, and mixed all together, dish it in a clean silver dish with
fine carved sippets round about it.
_To make Almond Cheese._
Take almonds being beaten as fine as marchpane paste, then have a
sack-posset with cream and sack, mingle the curd of the posset with
almond paste, and set it on a chafing-dish of coals, put some double
refined sugar to it and some rose-water; then fashion it on a
pye-plate like a fresh cheese, put it in a dish, put a little cream
to it, scrape sugar, on it, and being cold serve it up.
_To make an excellent Cream._
Take a quart of cream, and set it a boiling, with a large mace or
two, whilst it is boiling cut some thin sippets, and lay them in a
very fine clean dish, then have seven or eight yolks of eggs
strained with rose-water, put some sugar to them, then take the
cream from the fire, put in the eggs, and stir all together, then
pour it on the slices of fine manchet, and being cold scrape on
sugar, and so serve it.
_To make Cream otherways._
Take a quart of cream, and boil it with four or five large maces,
and a stick of whole cinamon; when it hath boiled a little while,
have seven or eight yolks of eggs dissolved with a little cream,
take the cream from the fire and put in the eggs, stir them well
into the boiled cream, and put it in a clean dish, take out the
spices, and when it is cold stick it with those maces and cinamon.
Thus you may do with the whites of the eggs with cream.
_To make cast Cream._
Take a quart of cream, a pint of new milk, and the whites of six
eggs, strain them together and boil it, in the boiling stir it
continnally till it be thick, then put to it some verjuyce, and put
it into a strainer, hang it on a nail or pin to drain the whey from
it, then strain it, put some sugar to it and rose-water; drain it in
a fair dish, and strow on some preserved pine-kernels, or candied
pistaches. In this fashion you may do it of the yolks of eggs.
_To make Clouted Cream._
Take three galons of new milk, and set it on the fire in a clean
scowred brass pan or kettle till it boils, then make a hole in the
middle of the milk, & take three pints of good cream and put into
the hole as it boileth, boil it together half an hour, then divide
it into four milk pans, and let it cool two days, if the weather be
not too hot, then take it up with a slice or scummer, put it in a
dish, and sprinkle it with rose-water, lay one clod upon another,
and scrape on sugar.
_To make clouted Cream otherways extraordinary._
Take four gallons of new milk from the cow, set it over the fire in
clean scowred pan or kettle to scald ready to boil, strain it
through a clean strainer and put it into several pans to cool, then
take the cream some six hours after, and put it in the dish you mean
to serve it in, season it with rose-water, sugar, and musk, put some
raw cream to it, and some snow cream on that.
_To make clouted Cream otherways._
Take a gallon of new milk from the cow, two quarts of cream and
twelve spoonfuls of rose-water, put these together in a large
milk-pan, and set it upon a fire of charcoal well kindled, (you must
be sure the fire be not too hot) and let it stand a day and a night,
then take it off and dish it with a slice or scummer, let no milk be
in it, and being disht and cut in fine little pieces, scrape sugar
on it.
_To make a very good Cream._
When you churn butter, take out half a pint of cream just as it
begins to turn to butter, (that is, when it is a little frothy) then
boil a quart of good thick and new cream, season it with sugar and a
little rose-water, when it is quite cold, mingle it very well with
that you take out of the churn, and so dish it.
_To make a Sack Cream._
Take a quart of cream, and set it on the fire, when it is boiled,
drop in six or eight drops of sack, and stir it well to keep it from
curdling, then season it with sugar and strong water.
_To make Cabbidge Cream._
Set six quarts of new milk on the fire, and when it boils empty it
into ten or twelve earthen pans or bowls as fast as you can without
frothing, set them where they may come, and when they are a little
cold, gather the cream that is on the top with your hand, rumpling
it together, and lay it on a plate, when you have laid three or four
layers on one another, wet a feather in rose-water and musk and
stroke over it, then searse a little grated nutmeg, and fine sugar,
(and if you please, beat some musk and ambergriese in it) and lay
three or four lays more on as before; thus do till you have off all
the cream in the bowls, then put all the milk to boil again, and
when it boils set it as you did before in bowls, and so use it in
like manner; it will yield four or five times seething, which you
must use as before, that it may lye round and high like a cabbige;
or let one of the first bowls stand because the cream may be thick
and most crumpled, take that up last to lay on uppermost, and when
you serve it up searse or scrape sugar on it; this must be made over
night for dinner, or in the morning for supper.
_To make Stone Cream._
Take a quart of cream, two or three blades of large mace, two or
three little sticks of cinamon, and six spoonfulls of rosewater,
season it sweet with sugar, and boil it till it taste well of the
spice, then dish it, and stir it till it be as cold as milk from the
cow, then put in a little runnet and stir it together, let it stand
and cool, and serve it to the table.
_To make Whipt Cream._
Take a whisk or a rod and beat it up thick in a bowl or large bason,
till it be as thick as the cream that comes off the top of a churn,
then lay fine linning clouts on saucers being wet, lay on the cream,
and let it rest two or three hours, then turn them into a fine
silver dish, put raw cream to them, and scrape on sugar.
_To make Rice Cream._
Take a quart of cream, two handfuls of rice flour, and a quarter of
a pound of sugar, mingle the flour and sugar very well together, and
put it in the cream; then beat the yolk of an egg with a little
rose-water, put it to the cream and stir them all together, set it
over a quick fire, keeping it continually stirring till it be as
thick as pap.
_To make another rare Cream._
Take a pound of almond paste fine beaten with rose-water, mingle it
with a quart of cream, six eggs, a little sack, half a pound of
sugar, and some beaten nutmeg; strain them and put them in a clean
scowred skillet, and set it on a soft fire, stir it continually, and
being well incorporated, dish it, and serve it with juyce of orange,
sugar, and stick it full of canded pistaches.
_To make a white Leach of Cream._
Take a quart of cream, twelve spoonfuls of rose-water, two grains of
musk, two drops of oyl of mace, or two large maces, boil them with
half a pound of sugar, and half a pound of the whitest ising-glass;
being first steeped and washed clean, then run it through your
jelly-bag, into a dish; when it is cold slice it into chequer-work,
and serve it on a plate. This is the best way to make leach.
_To make other Leach with Almonds._
Take two ounces of ising-glass, lay it two hours in fair water; then
boil it in clear spring water, and being well digested set it to
cool; then have a pound of almonds beaten very fine with rose-water,
strain them with a pint of new milk, and put in some mace and slic't
ginger, boil them till it taste well of the spices, then put into it
the digested ising-glass, some sugar, and a little rose-water, give
it a warm over the fire, and run it through a strainer into dishes,
and slice it into dishes.
_To make a Cream Tart in the Italian fashion to eat cold._
Take twenty yolks of eggs, and two quarts of cream, strain it with a
little salt, saffron, rose-water, juyce of orange, a little
white-wine, and a pound of fine sugar, then bake it in a deep dish
with some fine cinamon, and some canded pistaches stuck on it, and
when it is baked, white muskedines.
Thus you may do with the whites of the eggs, and put in no spices.
_To make Piramedis Cream._
Take a quart of water, and six ounces of harts-horn, put it into a
bottle with gum-dragon, and gum-araback, of each as much as a
walnut; put them all into the bottle, which must be so big as will
hold a pint more, for if it be full it will break, stop it very
close with a cork, and tye a cloth over it, put the bottle in the
beef-pot, or boil it in a pot with water, let it boil three hours,
then take as much cream as there is jelly, and half a pound of
almonds well beaten with rose-water, mingle the cream and the
almonds together, strain it, then put the jelly when it is cold into
a silver bason, and the cream to it, sweeten it as you please, and
put in two or three grains of musk and ambergriese, set it over the
fire, and stir it continually till be seathing hot, but let it not
boil; then put it in an old fashioned drinking glass, and let it
stand till it be cold, when you will use it, put the glass in some
warm water, and whelm it in a dish, then take pistaches boil'd in
white-wine and sugar, stick it all over, and serve it in with cream.
_French Barley Cream._
Take a porringer full of French perle barley, boil it in eight or
nine several waters very tender, then put it in a quart of cream,
with some large mace, and whole cinamon, boil it about a quarter of
an hour; then have two pound of almonds blanched and beaten fine
with rose-water, put to them some sugar, and strain the almonds with
some cold cream, then put all over the fire, and stir it till it be
half cold, then put to it two spoonfuls of sack or white-wine, and a
little salt, and serve it in a dish cold.
_To make Cheesecakes._
Let your paste be very good, either puff-paste or cold butter-paste,
with sugar mixed with it, then the whey being dried very well from
the cheese-curds which must be made of new milk or butter, beat them
in a mortar or tray, with a quarter of a pound of butter to every
pottle of curds, a good quantity of rose-water, three grains of
ambergriese or musk prepared, the crums of a small manchet rubbed
through a cullender, the yolks of ten eggs, a grated nutmeg,
a little salt, and good store of sugar, mix all these well together
with a little cream, but do not make them too soft; instead of bread
you may take almonds which are much better; bake them in a quick
oven, and let them not stand too long in, least they should be to
dry.
_To make Cheesecakes otherways._
Make the crust of milk & butter boil'd together, put it into the
flour & make it up pretty stiff, to a pottle of fine flour, take
half a pound of butter; then take a fresh cheese made of morning
milk, and a pint of cream, put it to the new milk, and set the
cheese with some runnet, when it is come, put it in a cheese-cloth
and press it from the whey, stamp in the curds a grated fine small
manchet, some cloves and mace, a pound and a half of well washed and
pick't currans, the yolks of eight eggs, some rose-water, salt, half
a pound of refined white sugar, and a nutmeg or two; work all these
materials well together with a quarter of a pound of good sweet
butter, and some cream, but make it not too soft, and make your
cheesecakes according to these formes.
_To make Cheesecakes otherways._
Make the paste of a pottle of flour, half a pound of butter, as much
ale barm as two egg shells will hold, and a little saffron made into
fine powder, and put into the flour, melt the butter in milk, and
make up the paste; then take the curds of a gallon of new milk
cheese, and a pint of cream, drain the whey very well from it, pound
it in a mortar, then mix it with half a pound of sugar, and a pound
of well washed and picked currans, a grated nutmeg, some fine beaten
cinamon, salt, rose-water, a little saffron made into fine powder,
and some eight yolks of eggs, work it up very stiff with some butter
and a little cream.
_Otherways._
Take six quarts of new milk, run it pretty cold, and when it is
tender come, drain from it the whey, and hang it up in a strainer,
press the whey from it, and beat it in a mortar till it be like
butter, then strain it through a strainer, and mingle it with a
pound of butter with your hand; then beat a pound of almonds with
rose-water till they be as fine as the curds; put to them the yolks
of twenty eggs, a quart of cream, two grated nutmegs, and a pound
and a half of sugar, when the coffins are ready to be set into the
oven, then mingle them together, and let them bake half an hour; the
paste must be made of milk and butter warmed together, dry the
coffins as you do for a custard, make the paste very stiff, and make
them into works.
_To make Cheesecakes without Milk._
Take twelve eggs, take away six whites, and beat them very well,
then take a quart of cream, and boil it with mace, take it off the
fire, put in the eggs, and stir them well together, then set it on
the fire again, and let it boil till it curds; then set it off, and
put to it a good quantity of sugar, some grated nutmeg, and beaten
mace; then dissolve musk & ambergriese in rose-water, three or four
spoonfuls of grated bread, with half a pound of almonds beat small,
a little cream, and some currans; then make the paste for them of
flour, sugar, cream, and butter, bake them in a mild oven; a quarter
of an hour will bake them.
_Cheesecakes otherways._
For the paste take a pottle of flour, half a pound of butter and the
white of an egg, work it well into the flour with the butter, then
put a little cold water to it, and work it up stiff; then take a
pottle of cream, half a pound of sugar, and a pound of currans
boil'd before you put them in, a whole nutmeg grated, and a little
pepper fine beaten, boil these gently, and stir it continually with
twenty eggs well beaten amongst the cream, being boil'd and cold,
fill the cheesecakes.
_To make Cheesecakes otherways._
Take eighteen eggs, and beat them very well, beat some flour amongst
them to make them pretty thick; then have a pottle of cream and boil
it, being boiled put in your eggs, flour, and half a pound of
butter, some cinamon, salt, boil'd currans, and sugar, set them over
the fire, and boil it pretty thick, being cold fill them and bake
them, make the crust as beforesaid.
_To make Cheesecakes in the Italian Fashion._
Take four pound of good fat Holland cheese, and six pound of good
fresh cheese curd of a morning milk cheese or better, beat them in a
stone or Wooden mortar, then put sugar to them, & two pound of well
washed currans, twelve eggs, whites & all, being first well beaten,
a pound of sugar, some cream, half an ounce of cinamon, a quarter of
an ounce of mace, and a little saffron, mix them well together, &
fill your talmouse or cheesecakes pasty-ways in good cold
butter-paste; sometimes use beaten almonds amongst it, and some
pistaches whole; being baked, ice them with yolks of eggs,
rose-water, and sugar, cast on red and white biskets, and serve them
up hot.
_Cheesecakes in the Italian fashion otherways._
Take a pound of pistaches stamped with two pound of morning-milk
cheese-curd fresh made, three ounces of elder flowers, ten eggs,
a pound of sugar, a pound of butter, and a pottle of flour, strain
these in a course strainer, and put them in short or puff past.
_To make Cheesecakes otherways._
Take a good morning milk cheese, or better, of some eight pound
weight, stamp it in a mortar, and beat a pound of butter amongst it,
and a pound of sugar, then mix with it beaten mace, two pound of
currans well picked and washed, a penny manchet grated, or a pound
of almonds blanched and beaten with fine rose-water, and some salt;
then boil some cream, and thicken it with six or eight yolks of
eggs, mixed with the other things, work them well together, and fill
the cheesecakes, make the curd not too soft, and make the paste of
cold butter and water according to these forms.
_To make a Triffel._
Take a quart of the best and thickest cream, set it on the fire in a
clean skillet, and put to it whole mace, cinamon, and sugar, boil it
well in the cream before you put in the sugar; then your cream being
well boiled, pour it into a fine silver piece or dish, and take out
the spices, let it cool till it be no more than blood-warm, then put
in a spoonful of good runnet, and set it well together being cold
scrape sugar on it, and trim the dish sides finely.
_To make fresh Cheese and Cream._
Take a pottle of milk as it comes from the cow, and a pint of cream,
put to it a spoonful of runnet, and let it stand two hours, then
stir it up and put it in a fine cloth, let the whey drain from it,
and put the curd into a bowl-dish, or bason; then put to it the yolk
of an egg, a spoonful of rose-water, some salt, sugar, and a little
nutmeg finely beaten, put it to the cheese in the cheese-fat on a
fine cloth, then scrape on sugar, and serve it on a plate in a dish.
Thus you may make fresh cheese and cream in the _French_ fashion
called _Jonches_, or rush cheese, being put in a mould of rushes
tyed at both ends, and being dished put cream to it.
_To make a Posset._
Take the yolks of twenty eggs, then have a pottle of good thick
sweet cream, boil it with good store of whole cinamon, and stir it
continually on a good fire, then strain the eggs with a little raw
cream; when the cream is well boiled and tasteth of the spice, take
it off the fire, put in the eggs, and stir them well in the cream,
being pretty thick, have some sack in a posset pot or deep silver
bason, half a pound of double refined sugar, and some fine grated
nutmeg, warm it in the bason and pour in the cream and eggs, the
cinamon being taken out, pour it as high as you can hold the
skillet, let it spatter in the bason to make it froth, it will make
a most excellent posset, then have loaf-sugar fine beaten, and strow
on it good store.
To the curd you may add some fine grated manchet, some claret or
white-wine, or ale only.
_To make a Posset otherways._
Take two quarts of new cream, a quarter of an ounce of whole
cinamon, and two nutmegs quartered, boil it till it taste well of
the spice, and keep it always stirring, or it will burn to, then
take the yolks of fourteen or fifteen eggs beaten well together with
a little cold cream, put them to the cream on the fire, and stir it
till it begin to boil, then take it off and sweeten it with sugar,
and stir it on till it be pretty cool; then take a pint and a
quarter of sack, sweeten that also and set it on the fire till it be
ready to boil, then put it in a fine clean scowred bason, or posset
pot, and pour the cream into it, elevating your hand to make it
froth, which is the grace of your posset; if you put it through a
tunnel or cullender, it is held the more exquisite way.
_To make Sack Posset otherways._
Take two quarts of good cream, and a quarter of a pound of the best
almonds stamp't with some rose-water or cream, strain them with the
cream, and boil with it amber and musk; then take a pint of sack in
a bason, and set it on a chaffing dish till it be bloud warm; then
take the yolks of twelve eggs with 4 whites, beat them very well
together, and so put the eggs into the sack, make it good and hot,
then stir all together in the bason, set the cream cool a little
before you put it into the sack, and stir all together on the coals,
till it be as thick as you would have it, then take some amber and
musk, grind it small with sugar, and strew it on the top of the
posset, it will give it a most delicate and pleasant taste.
_Sack Posset otherways._
Take eight eggs, whites and yolks, beat them well together, and
strain them into a quart of cream, season them with nutmeg and
sugar, and put to them a pint of sack, stir them all together, and
put it into your bason, set it in the oven no hotter then for a
custard, and let it stand two hours.
_To make a Sack Posset without Milk or Cream._
Take eighteen eggs, whites and all, take out the cock-treads, and
beat them very well, then take a pint of sack, and a quart of ale
boil'd scum it, and put into it three quarters of a pound of sugar,
and half a nutmeg, let it boil a little together, then take it off
the fire stirring the eggs still, put into them two or three
ladlefuls of drink, then mingle all together, set it on the fire,
and keep it stirring till you find it thick, and serve it up.
_Other Posset._
Take a quart of cream, and a quarter of nutmeg in it, set it on the
fire, and let it boil a little, as it is boling take a pot or bason
that you may make the posset in, and put in three spoonfuls of sack,
and some eight spoonfuls of ale, sweeten it with sugar, then set it
on the coals to warm a little while; being warmed, take it off and
let it stand till it be almost cold, then put it into the pot or
bason, stir it a little, and let it stand to simmer over the fire an
hour or more, the longer the better.
_An excellent Syllabub._
Fill your Sillabub pot half full with sider, and good store of
sugar, and a little nutmeg, stir it well together, and put in as
much cream by two or three spoonfuls at a time, as hard as you can,
as though you milkt it in; then stir it together very softly once
about, and let it stand two hours before you eat it, for the
standing makes it curd.
_To make White Pots according to these Forms._
Take a quart of good thick cream, boil it with three or four blades
of large mace, and some whole cinamon, then take the whites of four
eggs, and beat them very well, when the cream boils up, put them in,
and take them off the fire keeping them stirring a little while, &
put in some sugar; then take five or six pippins, pare, and slice
them, then put in a pint of claret wine, some raisins of the sun,
some sugar, beaten cinamon, and beaten ginger; boil the pippins to
pap, then cut some sippets very thin and dry them before the fire;
when the apples and cream are boil'd & cold, take half the sippets &
lay them in a dish, lay half the apples on them, then lay on the
rest of the sippets and apples as you did before, then pour on the
rest of the cream and bake it in the oven as a custard, and serve it
with scraping sugar.
Bake these in paste, in dish or pan, or make the paste as you will
do for a custard, make it three inches high in the foregoing forms.
_Otherways to make a White Pot._
Take a quart of sweet cream and boil it, then put to it two ounces
of picked rice, some beaten mace, ginger, cinamon, and sugar, let
these steep in it till it be cold, and strain into it eight yolks of
eggs and but two whites, then put in two ounces of clean washed and
picked currans, and some salt, stir all well together, and bake it
in paste, earthen pan, dish, or deep bason; being baked, trim it
with some sugar, and comfits of orange, cinamon, or white biskets.
_To make a Wassel._
Take muskedine or ale, and set it on the fire to warm, then boil a
quart of cream and two or three whole cloves, then have the yolks of
three or four eggs dissolved with a little cream; the cream being
well boiled with the spices, put in the eggs and stir them well
together, then have sops or sippets of fine manchet or french bread,
put them in a bason, and pour in the warm wine, with some sugar and
thick cream on that; stick it with blanched almonds and cast on
cinamon, ginger, and sugar, or wafers, sugar plate, or comfits.
_To make a Norfolk Fool._
Take a quart of good thick sweet cream, and set it a boiling in a
clean scoured skillet, with some large mace and whole cinamon; then
having boil'd a warm or two take the yolks of five or six eggs
dissolved and put to it, being taken from the fire, then take out
the cinamon and mace; the cream being pretty thick, slice a fine
manchet into thin slices, as much as will cover the bottom of the
dish, pour on the cream on them, and more bread, some two or three
times till the dish be full, then trim the dish side with fine
carved sippets, and stick it with slic't dates, scrape on sugar, and
cast on red and white biskets.
_To make Pap._
Take milk and flour, strain them, and set it over the fire till it
boil, being boil'd, take it off and let it cool; then take the yolks
of eggs, strain them, and put it in the milk with some salt, set it
again on the embers, and stir it till it be thick, and stew
leisurely, then put it in a clean scowred dish, and serve it for
pottage, or in paste, add to it sugar and rose-water.
_To make Blamanger according to these Forms._
Take a capon being boil'd or rosted & mince it small then have a
pound of blanched almonds beaten to a paste, and beat the minced
capon amongst it, with some rose-water, mingle it with some cream,
ten whites of eggs, and grated manchet, strain all the foresaid
things with some salt, sugar, and a little musk, boil them in a pan
or broad skillet clean scowred as thick as pap, in the boiling stir
it continually, being boil'd strain it again, and serve it in paste
in the foregoing forms, or made dishes with paste royal.
To make your paste for the forms, take to a quart of flour a quarter
of a pound of butter, and the yolks of four eggs, boil your butter
in fair water, and put the yolks of the eight eggs on one side of
your dish, make up your paste quick, not too dry, and make it stiff.
_Otherways._
Take to a quart of fine flour a quarter of a pound of butter,
a quarter of a pound of sugar, a little saffron, rose-water,
a little beaten cinamon, and the yolk of an egg or two, work up all
cold together with a little almond milk.
_Blamanger otherways._
Take a boil'd or rost capon, and being cold take off the skin, mince
it and beat it in a mortar, with some almond paste, then mix it with
some capon broth, and crumbs of manchet, strained together with some
rose-water, salt, and sugar; boil it to a good thickness, then put
it into the paste of the former forms, of an inch high, or in dishes
with paste royal, the paste being first baked.
In this manner you may make Blamanger of a Pike.
_Otherways._
Boil or rost a capon, mince it, and stamp it with almond paste, &
strain it either with capon broth, cream, goats-milk, or other milk,
strain them with some rice flour, sugar, and rosewater, boil it in a
pan like pap, with a little musk, and stir it continually in the
boiling, then put in the forms of paste as aforesaid.
Sometimes use for change pine-apple-seeds and currans, other times
put in dates, cinamon, saffron, figs, and raisins being minced
together, put them in as it boils with a little sack.
_To make Blamanger otherways._
Take half a pound of fine searsed rice flour, and put to it a quart
of morning milk, strain them through a strainer into a broad
skillet; and set it on a soft fire, stir it with a broad stick, and
when it is a little thick take it from the fire, then put in a
quartern of rose-water, set it to the fire again, and stir it well,
in the stirring beat it with the stick from the one side of the pan
to the other, and when it is as thick as pap, take it from the fire,
and put it in a fair platter, when it is cold lay three slices in a
dish, and scrape on sugar.
_Blamanger otherways._
Take a capon or a pike and boil it in fair water very tender, then
take the pulp of either of them and chop it small, then take a pound
of blanched almonds beat to a paste, beat the pulp and the almonds
together, and put to them a quart of cream, the whites of ten eggs,
and the crumbs of a fine manchet, mingle all together, and strain
them with some sugar and salt, put them in a clean broad stew pan
and set them over the fire, stir it and boil it thick; being boiled
put it into a platter till it be cold, strain it again with a little
rose-water, and serve it with sugar.
_Otherways._
Blanch some almonds & beat them very fine to a paste with the boil'd
pulp of a pike or capon, & crums of fine manchet, strain all
together with sugar, and boil it to the thickness of an apple moise,
then let it cool, strain it again with a little rose-water, and so
serve it.
_To make Blamanger in the Italian fashion._
Boil a Capon in water and salt very tender, or all to mash, then
beat Almonds, and strain them with your Capon-Broth, rice flour,
sugar, and rose-water; boil it like pap, and serve it in this form;
sometimes in place of Broth use Cream.
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