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

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Page 3

when it is warmed weel enough you must strew some beaten suggar and greated nutmeg up on the top of it. 
To make hanged cream. Take a chopin of the tope of the churn and put it into a piece of thick harden cloath being clean and ty it strait therin and hang it up on a knag and let it hang thre or four days and bruise it with your hand thrice every daye untill that all the wigg be from about it, then put it into your same dish being sprinkled with rose water and break them small then put in a good quantity of sweet cream and season it with cannall and suggar. 
To make tender curds. Take a scots pynt of sweet cream and set it upon the fier and after you warmed it yearning hot then yearn it, then when it is yearned breake the curds with a spoon and wring out all the whey and put your curds into your dish you intend to serve it

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when it is warmed weel enough you must strew some beaten suggar and greated nutmeg up on the top of it. To make hanged cream. Take a chopin of the tope of the churn and put it into a piece of thick harden cloath being clean and ty it strait therin and hang it up on a knag and let it hang thre or four days and bruise it with your hand thrice every daye untill that all the wigg be from about it, then put it into your same dish being sprinkled with rose water and break them small then put in a good quantity of sweet cream and season it with cannall and suggar. To make tender curds. Take a scots pynt of sweet cream and set it upon the fier and after you warmed it yearning hot then yearn it, then when it is yearned breake the curds with a spoon and wring out all the whey and put your curds into your dish you intend to serve it