DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 139

(139)
To make Almond Cream
Take a quart & a gill of Cream. & take a quarter
of a pound of Almonds blancht & bett very well
in Rosewater. then beat the whites of 5 Eggs very
well strained into your Cream. & put in the
Almonds & set it on the fire. stiring it continually
& when the Cream is neare the top of your pan
take it of keeping it stiring till it be halfe cold
then power it into your dish & stick the top
of it with Almonds.
To make clouted Cream
Take 2 gallons of milk from the Cow. put to it
some mace & cloves tied in a rag. set it over the
fire to scold. but doe not let it boile. then take it
of the fire & power it into severall vessells. & let
it stand till the next day. then take of the thick
of the Cream. & put to it some oring flower water
& sweeten it to your taist so serve it up.

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(139) To make Almond Cream Take a quart & a gill of Cream. & take a quarter of a pound of Almonds blancht & bett very well in Rosewater. then beat the whites of 5 Eggs very well strained into your Cream. & put in the Almonds & set it on the fire. stiring it continually & when the Cream is neare the top of your pan take it of keeping it stiring till it be halfe cold then power it into your dish & stick the top of it with Almonds. To make clouted Cream Take 2 gallons of milk from the Cow. put to it some mace & cloves tied in a rag. set it over the fire to scold. but doe not let it boile. then take it of the fire & power it into severall vessells. & let it stand till the next day. then take of the thick of the Cream. & put to it some oring flower water & sweeten it to your taist so serve it up.