Take 5 quarts of milk warm from the cow and when it’s boyl’d up to ye
top of the Skillet have a quart of cream ready and put it into the milk
and stir it well about while on the fire then take it off and put it
in 3 or 4 Sallet dishes and let it stand in a coole place that day and
a night ye next day take ye cream clean off and put it in a deep gally
pot and put as much Sugar as will sweeten it and with a spoon beat it
till it be as thick as cream in a churn when it is ready to break and
then put it in a dish in what fashion you please with raw cream with it
or rather about it.