DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1600s

Transcribe
Translate

Page 2

To make a dish of milk. Take a chopine of sweet cream off the top of the churn when it is halfe broken and sweeten it unto your own taste with suggar, then put unto a little beaten cannall but be sure that it be not sour [gathered] but as sweet as you can get it then take a mutchkine of sack and having your cream in your posset dish warm your sack upon it and let it stand near a warm fier all night. 
To make nutmeg cream. Take a chopin of thick cream being sweet and boyl it into a mulchkine then take two nutmegs and great them small and boyl them with your cream with a spoonful of mallagoe sacke and sweten it unto your own taste with suggar and if you thinke that it taste not weel enough of nutmeg you may add more unto it and put it into your dish you intend to serve it in and warm it and

Saving...

To make a dish of milk. Take a chopine of sweet cream off the top of the churn when it is halfe broken and sweeten it unto your own taste with suggar, then put unto a little beaten cannall but be sure that it be not sour [gathered] but as sweet as you can get it then take a mutchkine of sack and having your cream in your posset dish warm your sack upon it and let it stand near a warm fier all night. To make nutmeg cream. Take a chopin of thick cream being sweet and boyl it into a mulchkine then take two nutmegs and great them small and boyl them with your cream with a spoonful of mallagoe sacke and sweten it unto your own taste with suggar and if you thinke that it taste not weel enough of nutmeg you may add more unto it and put it into your dish you intend to serve it in and warm it and