DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 18

To make the spanish creame; Sett on your creame Lett it bee warme then Mingle Rice flower finely searsed with it then lett it boyle always stirring it then haue some brawns of Capons green rosted beate them in a morter & strain them in wth. rose water through a thin strayner & put into it & let it boyle together put in some amber greece or musk wth. as much suger as will make it sweet after it is a little boyled put it out into the dish as you willsearse it uppon put a little rose water in the bottom wch. will make it come from the dish at the bottom when it is eaten; To make a goosbery foole; Take a good many goosberys & boyle them wth. half a pint of fair water & a quartern of a pint of rose water till they all to mash then take a quart of good thick cream & put to it & lett it boyle season it well wth. suger & when you think it will beate the yelks of 3 or 4 Eggs & stirr into it & whilst it is hott put into your dish you mean to haue it in, in this manner you may doe quadlings; To make a cold sullibub Take Rhenish or white wine according to your discretion sweeten it very well with suger let it stand a while in your sullibub pott & wring the Juice of a lemon yf it be for 3 pints or a pottle then sett the pott into a pan of warm water sett it on the ground & lett one stand uppon a table & out of a [sponet?] pott or Ewer powre all about the pott cold creame till it be full then take the sulibub pott & sett it in a pan of cold water till you see it rise with a curd make it in the morninge agt. the afternoon;

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To make the spanish creame; Sett on your creame Lett it bee warme then Mingle Rice flower finely searsed with it then lett it boyle always stirring it then haue some brawns of Capons green rosted beate them in a morter & strain them in wth. rose water through a thin strayner & put into it & let it boyle together put in some amber greece or musk wth. as much suger as will make it sweet after it is a little boyled put it out into the dish as you willsearse it uppon put a little rose water in the bottom wch. will make it come from the dish at the bottom when it is eaten; To make a goosbery foole; Take a good many goosberys & boyle them wth. half a pint of fair water & a quartern of a pint of rose water till they all to mash then take a quart of good thick cream & put to it & lett it boyle season it well wth. suger & when you think it will beate the yelks of 3 or 4 Eggs & stirr into it & whilst it is hott put into your dish you mean to haue it in, in this manner you may doe quadlings; To make a cold sullibub Take Rhenish or white wine according to your discretion sweeten it very well with suger let it stand a while in your sullibub pott & wring the Juice of a lemon yf it be for 3 pints or a pottle then sett the pott into a pan of warm water sett it on the ground & lett one stand uppon a table & out of a [sponet?] pott or Ewer powre all about the pott cold creame till it be full then take the sulibub pott & sett it in a pan of cold water till you see it rise with a curd make it in the morninge agt. the afternoon;