The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.

Title: The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.

Author: Cooper, Joseph, chiefe cook to the late king.

Collection: Early English Books Online

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To make Cream with Snow.BOyle a pinte of Cream with a stick of Cynamon, and thicken it with Rice Flower and the yolk of an Egg, season it with Rosewater and Sugar, and Salt, and let it have a walm; then put it into a dish, and lay clouted Creame on it, and fill up the dish with froath of Creame which comes to the top of the churme; when you make Butter sprinkle it with Rosewater, and scrape Sugar on it, and some Pine ker∣nels on it, and serve it up.To make a Rice Florentine.BOyle the Rice with milke or water, and season it with Nutmeg, Cynamon, Salt, Sugar and Carrawayes, Rosewater, sli∣ced Dates, lumps of Marrow, 0