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 140

(140)
To make the Cream of Creams
Take a quart of spring water & 6 [lb?] of harts horne
& put it into a bottle. & tie it downe with a packthreed
as hard as you can. & besure it be quarter empty or
els it will breake. then put it into a pot or kettle
& let it boile for 14 houres. then strain it thro
your Jelly bag. & set it over the fire in a pan. then
put in the whites of 3 Eggs & stir it very well &
put it into your Jelly bag againe then have ready
6 [lb?] of Almonds bett finely with rose water & 6 or 8
spoonfulls of Cream. which must be put in when
they are almost enough bett. then strain in your
Almonds & put in as much Cream into your Jelly as
will make it white. & sweeten it to your taist. & set
it over the fire. & when it is scolding hot strain it
into your narrow bodomd glasses. & let it stand
a whole day then turne them out. & if you please
you may stick them with apple pippins or
pomgranat seeds.

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(140) To make the Cream of Creams Take a quart of spring water & 6 [lb?] of harts horne & put it into a bottle. & tie it downe with a packthreed as hard as you can. & besure it be quarter empty or els it will breake. then put it into a pot or kettle & let it boile for 14 houres. then strain it thro your Jelly bag. & set it over the fire in a pan. then put in the whites of 3 Eggs & stir it very well & put it into your Jelly bag againe then have ready 6 [lb?] of Almonds bett finely with rose water & 6 or 8 spoonfulls of Cream. which must be put in when they are almost enough bett. then strain in your Almonds & put in as much Cream into your Jelly as will make it white. & sweeten it to your taist. & set it over the fire. & when it is scolding hot strain it into your narrow bodomd glasses. & let it stand a whole day then turne them out. & if you please you may stick them with apple pippins or pomgranat seeds.