The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

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Title: The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...
Author: Rabisha, William.
Publication: London :: Printed by R.W. for Giles Calvert ...,; 1661.
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Subject terms: Cookery -- Early works to 1800.
Cite this Item: "The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ..." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A57071.0001.001. University of Michigan Library Digital Collections. Accessed May 17, 2024.

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To make Cabbage Cream.

TAke three gallons of milk, when it boyleth, put therein a pottle of Cream, (and after its in) let it boyl a dozen walms, then take it off the fire, and put it in four o•• five broad milk-pans; let it get a head, until the next day, that you intend to use it; when you dish it, put half a Cabbage in the bottom of your dish, (with the cut side downwards) then take off the head, or clouts of Cream, with a slice or scummer, and lay them over the Cabbage, sp••inkle on Cinamon, Sugar and Rose-water between each sheet, so lay one on the top of the other, until all the heads of your pans is on the Cabbage, and it will appear on the Table like a Cabbage; you may stick it with sprigs of Rosemary, laying Artificial snow thereon.

But if you dish the said Clouts, in the bottom of a small dish (within a greater) you may then call it Clouted Cream.