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

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Page 39

To make Clowted Creame,./. 39
Take good Creame more or less as you [like?] & put in a little sugar & a Little rose water & sett it on the fire it may not seeth in no wise & cuer as any Creame ariseth take it of & put it in a dish seam it as long as any will rise it wilbe a great while a gathering for it must never seeth but as it were simber to [seal?] & when it is through boil it wilbe very good;
To make Clowted Cream;
take good creame or milk & lett it be ready to boyle then putt it into carthen pars & fade it to make it froth as much as you - can till it be bloud warme then sett it into an oven after brea& lett it stand one day then sett it in a cold place toghether creame a day or two then bake creame & boyle with mace & thicken it with the yelk of an Egg sweeten it with sugar & rose water & - when it is cold take of the thick Creame with a spyiner & lay it on the boyle creame & so serve it to the table;
To make Snow creame;
Boyle a Bottom of Creame as you doe for other then take ye whites of 2 or 3 Eggs & beat them to froth & have raw creame & rose water & suger together & as you beat your froth put it to the creame & then beat it altogether to froth & lay it on y. Boyld creame & soe serve it in;
To make a Greene puddinge;
take a pint of reasonable good creame 3 Eggs the whites & yelks & beat them together & put them to your creame then grate a penie white loafe & put into it sweeten it with suger & put in a little cinamon & nutmegg then stir it altogether & sett it on a chaffinge dish of coales & keep it their stirringe untill it grow thick & simber a little [if?] you would have it look greene- then stir in a little of the Juice of spinage when you take of from the coales then have a [perter?] dish. fill fpr ot thinly rubd over with butter & then put it into it & sett it into an overn - reasonable hott & when it is Baked; strew suger on it & so serve it,.

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To make Clowted Creame,./. 39 Take good Creame more or less as you [like?] & put in a little sugar & a Little rose water & sett it on the fire it may not seeth in no wise & cuer as any Creame ariseth take it of & put it in a dish seam it as long as any will rise it wilbe a great while a gathering for it must never seeth but as it were simber to [seal?] & when it is through boil it wilbe very good; To make Clowted Cream; take good creame or milk & lett it be ready to boyle then putt it into carthen pars & fade it to make it froth as much as you - can till it be bloud warme then sett it into an oven after brea& lett it stand one day then sett it in a cold place toghether creame a day or two then bake creame & boyle with mace & thicken it with the yelk of an Egg sweeten it with sugar & rose water & - when it is cold take of the thick Creame with a spyiner & lay it on the boyle creame & so serve it to the table; To make Snow creame; Boyle a Bottom of Creame as you doe for other then take ye whites of 2 or 3 Eggs & beat them to froth & have raw creame & rose water & suger together & as you beat your froth put it to the creame & then beat it altogether to froth & lay it on y. Boyld creame & soe serve it in; To make a Greene puddinge; take a pint of reasonable good creame 3 Eggs the whites & yelks & beat them together & put them to your creame then grate a penie white loafe & put into it sweeten it with suger & put in a little cinamon & nutmegg then stir it altogether & sett it on a chaffinge dish of coales & keep it their stirringe untill it grow thick & simber a little [if?] you would have it look greene- then stir in a little of the Juice of spinage when you take of from the coales then have a [perter?] dish. fill fpr ot thinly rubd over with butter & then put it into it & sett it into an overn - reasonable hott & when it is Baked; strew suger on it & so serve it,.