DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Cream into a Dish, and let it Stand to be cold, and you May put in any Sort of Sweet Meates and lay the Snow on top. Serve it.
Almond Cream.
One Pound of Almonds blanched and beaten, with a little Orange flower Water, to keep them from oyling, Then have in readiness a Quart of thick Cream, and Put into Some of the Almonds, Strain it often, till all the Vertue be out of them, put in a little Nuttmegg, Some Mace, Sweeten it to your tast with loaf Sugar, then Put the Cream in together, and boile it to a pap, then Put it into a Silver or a White Earthen Dish, when it Cold. Serve it, Strew Comfets of all colour's over it.
Yellow Rice Cream.
Take a Pint and half of new Milk 4 Spoonfulls of Rice Set it over the fire, boiled it till twill cut, then take the Yolks of 4 Eggs, leave out 2 Whites, put in a little Salt, a Spoonfull of Rosewater, as much Sugar, as will Sweeten It, take 4 Spoonfulls of cold Cream, beat this well together And take a little Cream of the fire, and Strain it into the Cold Creame over the fire, let it boile well together, put It into a Dish, and let it Stand to be cold. Serve it.
Barley Cream.
Take the best Barley boile it in 2 or 3 Waters till it be Tender then drain the Water from it, Set the Cream on The fire, boile it with a little large Mace, then put In the Barley, let it boile well, you may put in Some Almonds beaten, and Strain into the Cream, let It boile very well, then take it off, and take out the Mace, put in a little Salt, Stirr it till its almost cold, Serve it with Orange flower Water.
Tower Cream.
Boyle Sweet Cream and when it grows to be pretty thick Take up Some of it with a Spoon, and Set it in the middle Of a Dish one upon another like a Tower, or in what Fashion you please, then Sweeten Some Cream and Put to it, Serve it.
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34 Cream into a Dish, and let it Stand to be cold, and you May put in any Sort of Sweet Meates and lay the Snow on top. Serve it. Almond Cream. One Pound of Almonds blanched and beaten, with a little Orange flower Water, to keep them from oyling, Then have in readiness a Quart of thick Cream, and Put into Some of the Almonds, Strain it often, till all the Vertue be out of them, put in a little Nuttmegg, Some Mace, Sweeten it to your tast with loaf Sugar, then Put the Cream in together, and boile it to a pap, then Put it into a Silver or a White Earthen Dish, when it Cold. Serve it, Strew Comfets of all colour's over it. Yellow Rice Cream. Take a Pint and half of new Milk 4 Spoonfulls of Rice Set it over the fire, boiled it till twill cut, then take the Yolks of 4 Eggs, leave out 2 Whites, put in a little Salt, a Spoonfull of Rosewater, as much Sugar, as will Sweeten It, take 4 Spoonfulls of cold Cream, beat this well together And take a little Cream of the fire, and Strain it into the Cold Creame over the fire, let it boile well together, put It into a Dish, and let it Stand to be cold. Serve it. Barley Cream. Take the best Barley boile it in 2 or 3 Waters till it be Tender then drain the Water from it, Set the Cream on The fire, boile it with a little large Mace, then put In the Barley, let it boile well, you may put in Some Almonds beaten, and Strain into the Cream, let It boile very well, then take it off, and take out the Mace, put in a little Salt, Stirr it till its almost cold, Serve it with Orange flower Water. Tower Cream. Boyle Sweet Cream and when it grows to be pretty thick Take up Some of it with a Spoon, and Set it in the middle Of a Dish one upon another like a Tower, or in what Fashion you please, then Sweeten Some Cream and Put to it, Serve it. To