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English cookbook, 1700
Page 48a
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To make Clotted cream Take a gallon of new milk & let it boyle then take a quart of thick cream & put to it when it boyles up poure it up very high into broad flat earthen dishes, let it stand two nights and a day in a Coole place then take the scim & serve it up To Dry plums Take two pd of Plums to on pd of suger make a syrrup when it is cold having slit every Plum put e'm into the sirrup donnot wipe of the blew, put the sirrup & plums into a pewter thing, turn up the slit side & let then scald four times in six days, then
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To make Clotted cream Take a gallon of new milk & let it boyle then take a quart of thick cream & put to it when it boyles up poure it up very high into broad flat earthen dishes, let it stand two nights and a day in a Coole place then take the scim & serve it up To Dry plums Take two pd of Plums to on pd of suger make a syrrup when it is cold having slit every Plum put e'm into the sirrup donnot wipe of the blew, put the sirrup & plums into a pewter thing, turn up the slit side & let then scald four times in six days, then
Szathmary Culinary Manuscripts and Cookbooks
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