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Robert Godfrey receipts, 1665-1799
Page 11
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11 A Receipt to make spanish Creame,take 3 Gallons of new milk a quart of Creame sett it uppon a cleare fire keepinge it stirringe till it be as hott as may bee without boylinge then strain it into 3 earthen pans & lett it stand 24 houres then take the creame that is uppon 2 of the pans & stir it with the back of the ladle in any dish till it be thick then season it with suger & rose water as best fitts your taste then dish it upp & take the Creame of the third pan & lay it all ouer th'other; To make a sack possett; Take a pint of sack sweeten it with suger to your taste then put it in a pritty bigg Bason & set it on the fire & let it Boile then take 2 quarts of sweet Creame & powre it in gently then take half a score of Eggs well beaten & stir it into the Bason you must keep it stirringe a little while till the things be well mingled then lett it stand uppon a gentle fire that it may not boyle when it is harden take it of & strew suger on it; An Almond puddinge Take 1 pint of Creame & 6 Eggs very well beaten then put them into the Creams & sett ouer a soft fire stirringe of it till it boyle then take it of & strain it stir it till it bee all most cold then put into it half a pound of Almonds beaten as you doe for march pane then sweeten it with suger & rose water to your taste soe Bake it in a dish & Couer ye. Bottom & the topp with puff paste;
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11 A Receipt to make spanish Creame,take 3 Gallons of new milk a quart of Creame sett it uppon a cleare fire keepinge it stirringe till it be as hott as may bee without boylinge then strain it into 3 earthen pans & lett it stand 24 houres then take the creame that is uppon 2 of the pans & stir it with the back of the ladle in any dish till it be thick then season it with suger & rose water as best fitts your taste then dish it upp & take the Creame of the third pan & lay it all ouer th'other; To make a sack possett; Take a pint of sack sweeten it with suger to your taste then put it in a pritty bigg Bason & set it on the fire & let it Boile then take 2 quarts of sweet Creame & powre it in gently then take half a score of Eggs well beaten & stir it into the Bason you must keep it stirringe a little while till the things be well mingled then lett it stand uppon a gentle fire that it may not boyle when it is harden take it of & strew suger on it; An Almond puddinge Take 1 pint of Creame & 6 Eggs very well beaten then put them into the Creams & sett ouer a soft fire stirringe of it till it boyle then take it of & strain it stir it till it bee all most cold then put into it half a pound of Almonds beaten as you doe for march pane then sweeten it with suger & rose water to your taste soe Bake it in a dish & Couer ye. Bottom & the topp with puff paste;
Szathmary Culinary Manuscripts and Cookbooks
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