My Lord of S. Alban's Cresme Fouettee.

Put as much as you please to make, of sweet thick cream in•o a dish, and whip it with a bundle of white hard rushes, (of such as they make whisks to brush cloaks) tyed together, till it come to be very th•ck, and near a buttery substance. If you whip it too long, it will be∣come butter. About a good hour will serve in winter. In summer it will require an hour and a half. Do not put in th• dish, you will serve it up in, till it be almost time to set it upon the table. Then strew some poudered fine Page  140 s•gar in the bottom of the dish it is to go in, and with a broad sp••ule lay your cream upon it: when half is laid in, strew some more fine sugar upon it, and then lay in the rest of the Cream (leaving behinde some whey that will be in the bottom) and strew more sugar upon that. You should have the sugar-box by you, to strew on sugar from time to tim•, as you eat off the superficies, that is strewed over with sugar. If you would have your whipped cream light and frothy, that hath but l•ttle substance in the eating, make it of onely plain milk; and if you would have it of a consistence between both, mingle cream and milk.