The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

Section 12.

To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.

To make Apple Cream.

TAke twelve pippins, pare, and slice, or quarter them, then put them in a skillet with some claret wine, and a race of ginger sliced thin, a little le∣mon peel cut small, and some sugar; let all these stew together till they be soft, then take them off the fire and put them in a dish, and when they be cold take a quart of cream boild with a little nutmeg, and put in of the apple stuff to make it of what thickness you please, and so serve it up.

To make Codling Cream.

TAke twenty fair codlings being peeld and codled ten∣der and green, put them in a clear silver dish, filled half full of rose-water, and half a pound of sugar, boil all this liquor together till half be consumed, and keep it stirring till it be ready, then fill up the dish with good thick and sweet cream, stir it till it be well mingled, and when it hath boild round about the dish, take it off, sweeten it with fine sugar, and serve it cold.

Otherwayes.

Codle forty fair codlings green and tender, then peel and core them, and beat them in a mortar, strain them with a quart of cream, and mix them well together in a dish with fine sugar, sack, musk, and rose water. Thus you may do with any fruit you please.

To boil Cream with Codlings.

BOil a quart of cream with mace, sugar, two yolks of eggs, two spoonfuls of rose-water, and a grain of ambergreece, put it into the cream, and set them over the fire till they be ready to boil, then set them to cool, stir∣ring it till it be cold; then take a quart of green codling stuff strained, put it into a silver dish, and mingle it with cream.

To make Quince Cream.

TAke and boil them in fair water, but first let the water boil, then put them in, and being tender boiled take them up and peel them, strain them and mingle it with fine sugar, then take some very good and sweet cream, mix all together, and make it of a fit thickness, or boil the cream with a stick of cinamon, and let it stand till it be cold be∣fore you put it to the quinces. Thus you may do wardens or pears.

To make Plumb Cream.

TAke any kinde of plumbs, apricocks, or the like, and put them in a dish with some sugar, white wine, sack, claret, or rose water, close them up with a piece of paste between two dishes; being baked and cold, put to them cream boild with eggs, or without, or raw, and scrape on sugar, &c.

To make Gooseberry Cream.

COdle them green, and boil them up with sugar, being preserved put them into the cream strained or whole, scrape sugar on them, and so serve them cold in boild or raw cream. Thus you may do strawberries, raspas, or red currans, put in raw cream whole, or serve them with wine and sugar in a dish without cream.

To make Snow Cream.

TAke a quart of cream, six whites of eggs, a quartern of rose-water, a quarter of a pound of double refined sugar, beat them together in a deep bason or a boul-dish; then have a fine silver dish with a penny manchet, the bot∣tom and upper crust being taken away, and made fast with paste to the bottom of the dish, and a streight sprig of rose∣mary set in the middle of it; then beat the cream and eggs together, and as it froatheth take it off with a spoon, and lay it on the bread and rosemary till you have filled the dish. You may beat amongst it some musk and amber∣greece dissolved, and guild it if you please.

To make Snow Cream otherwayes.

Boil a quart of cream with a stick of cinamon, and thicken it with rice flour, the yolks of two or three eggs, a little rose-water, sugar, and salt, give it a walm, and put it in a dish, lay clouted cream on it and fill it up with whipt cream, or cream that cometh out of the top of a churm when the butter is come, dish out of a squirt or some other fine way, scrape on sugar, sprinkle it with rose-water, and stick some pine-apple-seeds on it.

Otherwayes.

Take three pints of cream, and the whites of seven eggs, strain them together with a little rose-water, and as

much sugar as will sweeten it; then take a stick of a foot long, and split it in four quarters, beat the cream with it, or else with a whisk, & when the snow riseth, put it in a cullen∣der with a spoon, that the thin may run from it; when you have snow enough, boil the rest with cinamon, ginger, and cloves, seethe it till it be thick, then strain it, and when it is cold, put it in a clean dish, and lay your snow upon it.

To make Snow Cream otherwayes with Almonds.

TAke a quart of good sweet cream, and a quarter of a pound of almond paste fine beaten with rose-wa∣ter, and strained with half a pint of white wine, put some orange-peel to it, a slic't nutmeg, and three sprigs of rose∣mary, let it stand two or three hours in steep; then put some double refined sugar to it, and strain it into a bason, beat it till it froath and bubble, and as the froath riseth, take it off with a spoon, and lay it in the dish you serve it up in.

To make a Jelly of Almond as white as Snow.

TAke a pound of almonds, steep them in cold water six hours, and blanch them into cold water, then make a decoction of half a pound of isingglass, with two quarts of white wine and the juyce of two lemons, boil it till half be wasted, then let it cool and strain it, mingle it with the almonds, and strain them with a pound of double refi∣ned sugar, and the juyce of two lemons, turn it into co∣lours, red, white, or yellow, and put it into egg shells, or orange-peels, and serve them on a pie plate upon a dish.

To make Almond Cream.

TAke half a pound of almond paste beaten with rose-water, and strain it with a quart of cream, put it in

a skillet with a stick of cinamon and boil it, stir it conti∣nually, and when it is boiled thick, put sugar to it, and serve it up cold.

To make Almond Cream otherwayes.

Take thick almond milk made with fair spring water, and boil it a little, then take it from the fire, and put to it a little salt and vinegar, cast it into a clean strainer, and hang it upon a pin over a dish, then being finely drained, take it down and put it in a dish, put to it some fine beaten sugar, and a little sack, muskedine, or white wine, dish it on a silver dish, and strow on red biskets.

Otherwayes.

Take a quart of cream, boil it over night, then in the morning have half a pound of almonds blanched and fine beaten, strain them with the cream, and put to it a quarter of a pound of double refined sugar, a little rose-water, a little fine ginger and cinamon finely searced, and mixed all together, dish it in a clean silver dish with fine carved sip∣pets round about it.

To make an Almond Cheese.

TAke almonds being beaten as fine as marchpane paste, then make a sack posset with cream and sack, mingle the curd of the posset with almond paste, and set it on a chafing-dish of coals, put some double refined sugar to it, and some rose-water; then fashion it on a pie-plate like a fresh cheese, put it in a dish, put a little cream to it, scrape sugar on it, and being cold serve it up.

To make an excellent Cream.

TAke a quart of cream, and set it a boiling with a large mace or two, whilest it is boiling cut some thin sippets and lay them in a fine clean dish; then have

seven or eight yolks of eggs strained with rose-water, put some sugar to them, then take the cream from the fire, put in the eggs and stir all together, then pour it on the slices of fine manchet, and being cold scrape on sugar, and so serve it.

To make Cream otherwayes.

Take a quart of cream, and boil it with four or five large maces, and a stick of whole cinamon; when it hath boiled a little while, have seven or eight yolks of eggs dis∣solved with a little cream, take the cream from the fire and put in the eggs, stir them well into the boiled cream, and put it in a clean dish, take out the spices, and when it is cold stick it with those maces and cinamon. Thus you may do with the whites of the eggs with cream.

To make Cast Cream.

TAke a quart of cream, a pint of new milk, and the whites of six eggs, strain them together and boil it, in the boiling stir it continually till it be thick, then put to it some verjuyce, and put it into a strainer, hang it on a nail or pin to drain the whey from it, then strain it, put some sugar to it and rose-water; dish it in a fair dish, and strow on some preserved pine-kernels, or candied pistaches. In this fashion you may do it of the yolks of eggs.

To make Clouted Cream.

TAke three gallons of new milk, and set it on the fire in a clean scowred brass pan or kettle till it boils, then make a hole in the middle of the milk, and take three pints of good cream and put into the hole as it boileth, boil it together half an hour, then divide it into four milk∣pans, and let it cool two dayes if the weather be not too hot, then take it up with a slice or scummer, put it in a

dish, and sprinkle it with rose water, lay one clod upon an∣other, and scrape on sugar.

To make clouted Cream otherwayes extraordinary.

TAke four gallons of new milk from the Cow, set it over the fire in a clean scowred pan or kettle to scald ready to boil, strain it through a clean strainer and put it into several pans to cool, then take the cream some six hours after, and put it in the dish you mean to serve it in, season it with rose water, sugar, and musk, put some raw cream to it, and some snow cream on that.

To make clouted Cream otherwayes.

TAke a gallon of new milk from the Cow, two quarts of cream, and twelve spoonfulls of rose water, put these together in a large milk pan, and set it upon a fire of charcoal well kindled, (you must be sure the fire be not too hot) and let it stand a day and a night, then take it off and dish it with a slice or scummer, let no milk be in it, and being disht and cut in fine little pieces, scrape sugar on it.

To make a very good Cream.

WHen you churm butter, take out half a pint of cream just as it begins to turn to butter, (that is when it is a little frothy) then boil a quart of good thick and new cream, season it with sugar and a little rose water, when it is quite cold mingle it very well with that you take out of the churm, and so dish it.

To make a Sack Cream.

TAke a quart of cream and set it on the fire, when it is boiled drop in six or eight drops of sack, and stir it

well to keep it from curding, then season it with sugar and strong water.

To make Cabidge Cream.

SEt six quarts of new milk on the fire, and when it boils, empty it into ten or twelve earthen pans or bouls as fast as you can without frothing, set them where they may come, and when they are little cold gather the cream that is on the top with your hand, rumpling it together, and lay it on a plate; when you have laid three or four lay∣ings on one another, wet a feather in rose water and musk and stroak over it, then searce a little grated nutmeg, and fine sugar, (and if you please, beat some musk and amber∣greece in it) and lay three or four layes more on as before; thus do till you have off all the cream in the bouls, then put all the milk to boil again, and when it boils set it as you did before in bouls, and so use it in like manner, it will yield four or five times seething, which you must use as before that it may lie round and high like a cabidge; or let one of the first bouls stand because the cream may be thick and most crumpled, take that up last to lay on uppermost, and when you serve it up searse or scrape sugar on it; this must be made over night for dinner, or in the morning for supper.

To make Stone Cream.

TAke a quart of cream, two or three blades of large mace, two or three little sticks of cinamon, and six spoonfulls of rose water, season it sweet with sugar, and boil it till it taste well of the spice, then dish it, and stir it till it be as cold as milk from the Cow, then put in a little runnet and stir it together, let it stand and cool, and serve it to the table.

To make Whipt Cream.

TAke a whisk or a rod and beat it up thick in a boul or large bason, till it be as thick as the cream that comes of the top of a churm, then lay fine linnen clouts on sau∣cers being wet, lay on the cream and let it rest two or three hours, then turn them into a fine silver dish, put raw cream to them and scrape on sugar.

To make Rice Cream.

TAke a quart of cream, two handfulls of rice flour, and a quarter of a pound of sugar, mingle the flour and su∣gar very well together and put it in the cream; then beat the yolk of an egg with a little rose water, put it to the cream and stir them all together, set it over a quick fire, keeping it continually stirring till it be as thick as pap.

To make another rare Cream.

TAke a pound of almond paste fine beaten with rose wa∣ter, mingle it with a quart of cream, six eggs, a little sack, half a pound of sugar, and some beaten nutmeg; strain them and put them in a clean scowred skillet, and set it on a soft fire, stir it continually, and being well incorporated dish it, and serve it with juyce of orange, sugar, and stick it full of candied pistaches.

To make a white Leach of Cream.

TAke a quart of cream, twelve sponfulls of rose wa∣ter, two grains of musk, two drops of oyl of mace, or two large maces, boil them with half a pound of sugar and half a pound of the whitest isingglass; be∣ing

first steeped and washed clean, then run it through your jelly bag into a dish; when it is cold slice it into chequer work, and serve it on a plate. This is the best way to make leach.

To make other Leach with Almonds.

TAke two ounces of isingglass, lay it two hours in fair water, then boil it in clear spring water, and being well disgested set it to cool; then have a pound of almonds beaten very fine with rose water, strain them with a pint of new milk, and put in some mace and slic't ginger, boil them till it taste well of the spices, then put into it the disgested isingglass, some sugar, and a little rose water, give it a walm over the fire, and run it through a strainer into dishes, and slice it into dishes.

To make a Cream in the Italian fashion to eat cold.

TAke twenty yolks of eggs, and two quarts of cream, strain it with a little salt, saffron, rose water, juyce of orange, a little white wine, and a pound of fine sugar; then bake it in a deep dish with-some fine cinamon, and some candied pistaches stuck on it, and when it is baked, white muskedines.

Thus you may do with the whites of the eggs, and put in no spices.

To make Pyramidis Cream.

TAke a quart of water, and six ounces of harts-horn, put it into a bottle with gum-dragon, and gum ara∣bick, of each as much as a walnut; put them all into the bottle, which must be so big as will hold a pint more, for if it be full it will break, stop it very close with a cork, and tye a cloth over it, put the bottle in the beef pot, or boil it

in a pot with water, let it boil three hours, then take as much cream as there is jelly, and half a pound of almonds well beaten with rose water, mingle the cream and the al∣monds together, strain it, then put the jelly when it is cold into a silver bason, and the cream to it, sweeten it as you please, and put in two or three grains of musk and amber∣greece, set it over the fire, and stir it continually till it be seething hot, but let it not boil; then put it in an old fa∣shioned drinking glass, and let it stand till it be cold; when you will use it, put the glass in some warm water and whelm it in a dish, then take pistaches boild in white wine and sugar, stick it all over, and serve it in with cream.

French Barley Cream.

TAke a porringer full of French perle barley, boil it in eight or nine several waters very tender, then put it in a quart of cream, with some large mace, and whole cina∣mon, boil it a little a quarter of an hour; then have two pound of almonds blanched and beaten fine with rose wa∣ter, put to them some sugar, and strain the almonds with some cold cream, then put all over the fire, and stir it till it be ready to boil, take it off the fire, still stirring it till it be half cold, then put to it two spoonfulls of sack or white wine, and a little salt, and serve it in a dish cold

To make Cheesecakes.

LEt your paste be very good, either puff-paste or cold butter paste, with sugar mixed with it; then the whey being dryed very well from the cheese curds which must be made of new milk or better, beat them in a mortar or tray, with a quarter of a pound of butter to every pot∣tle of curds, a good quantity of rose water, three grains of ambergreece or musk prepared the trumbs of a small man∣chet

rubbed through a cullender, the yolks of ten eggs, a grated nutmeg, a little salt, and good store of sugar, mix all these well together with a little cream, but do not make them too soft; instead of bread you may take almonds which are much better; bake them in a quick oven, and let them not stand too long in lest they should be too dry.

To make Cheesecakes otherwayes.

MAke the crust of milk and butter boiled together, put into the flour and made up pretty stiff, to a pottle of fine flour, take half a pound of butter; then take a fresh cheese made of morning milk, and a pint of cream, put it to the new milk, and set the cheese with some runnet, when it is come, put it in a cheese cloth and press it from the whay, stamp in the curds a grated fine small manchet, some cloves and mace, a pound and a half of well washed and picked currans, the yolks of eight eggs, some rose water salt, half a pound of refined white sugar, and a nutmeg or two; work all these materials well together with a quar∣ter of a pound of good sweet butter, and some cream, but make it not too soft, and make your cheesecakes ac∣cording to these forms.

[illustration] forms of cheesecakes

To make Cheesecakes otherwayes.

MAke the paste of a pottle of flour, half a pound of butter, as much ale barm as two egg shells will

hold, and a little saffron made into fine pouder and put in∣to the flour, melt the butter in milk, and make up the paste; then take the curds of a gallon of new milk cheese, and a pint of cream, drain the whey very well from it, pound it in a mortar, then mix with it half a pound of sugar, a pound of well washed and picked currans, a grated nutmeg, some fine beaten cinamon, salt, rose water a little saffron made into fine pouder, and some eight yolks of eggs, work it up very stiff with some butter and a little cream.

Otherwayes.

Take six quarts of new milk, run it pretty cold, and when it is tender come, drain from it the whey, and hang it up in a strainer, press the whey from it, and beat it in a mortar till it be like butter, then strain it through a strain∣er, and mingle it with a pound of butter with your hand; then beat a pound of almonds with rose water till they be as fine as the curds; put to them the yolks of twenty eggs; a quart of cream, two grated nutmegs, and a pound and a half of sugar, when the coffins are ready to be set into the oven, then mingle them together and let them bake half an hour; the paste must be made of milk and butter warmed together, dry the coffins as you do for a custard, make the paste very stiff, and make them into works.

To make Cheesecakes without Milk.

TAke twelve eggs, take away six whites and beat them very well; then take a quart of cream and boil it with mace, take it off the fire, put in the eggs and stir them well together, then set it on the fire again, and let it boil till it curds; then set it off, and put to it a good quantity of sugar, some grated nutmeg, and beaten mace: then dissolve musk and ambergreece in rosewater, three or four spoonfuls of grated bread, with half a pound of almonds beat small, a little cream, and some currans; then make

the paste for them of flour, sugar, cream and butter, bake them in a milde oven; a quarter of an hour will bake them. Make them according to this form.

[illustration] form of cheesecake without milk

Cheesecakes otherwayes.

FOr the paste take a pottle of flour, half a pound of butter, and the white of an egg, work it well into the flour with the butter, then put a little cold water to it and work it up stiff; then take a pottle of cream, half a pound of sugar, and a pound of currans boild before you put them in, a whole nutmeg grated, and a little pepper fine beaten, boil these gently, and stir it continually with twen∣ty eggs well beaten amongst the cream, being boild and cold, fill the cheesecakes.

To make Cheesecakes otherwayes.

TAke eighteen eggs and beat them very well, beat some flour amongst them to make them pretty thick; then have a pottle of cream and boil it, being boiled put in your eggs, flour, anst half a pound of butter, some ci∣namon, salt, boild currans, and sugar, set them over the fire and boil it pretty thick, being cold fill them and bake them, make the crust as beforesaid.

To make Cheesecakes in the Italian Fashion.

TAke four pound of good fat Holland cheese, and six pound of good fresh cheese-curd of a morning milk cheese, or better, beat them in a stone or wooden mortar, then put sugar to them, and two pound of well washed currans, twelve eggs, whites and all being first well beaten, a pound of sugar, some cream, half an ounce of cinamon, a quarter of an ounce of mace, and a little saffron, mix them well together, and fill your talmouse or cheesecakes pasty wayes in good cold butter paste; sometimes use bea∣ten almonds amongst it, and some pistaches whole; being baked, ice them with yolks of eggs, rose-water, and sugar, cast on red and white biskets, and serve them up hot.

Cheesecakes in the Italian Fashion otherwayes.

TAke a pound of pistaches stamped with two pound of morning milk cheese curd fresh made, three ounces of elder-flowers, ten eggs, a pound of sugar, a pound of butter, and a pottle of flour, strain these in a course strain∣er, and put them in short or puff-paste.

To make Cheeesecakes otherwayes.

TAke a good morning milk cheese, or better, of some eight pound weight, stamp it in a mortar, and beat a pound of butter amongst it, and a pound of sugar, then mix with it beaten mace, two pound of cutrans well picked and washed, a penny manchet grated, or a pound of al∣monds blanched and beaten fine with rose-water, and some salt; then boil some cream, and thicken it with six or eight yolks of eggs, mixed with the other things, work them well together, and fill the cheesecakes, make the curd

not too soft, and make the paste of cold butter and water according to these forms.

[illustration] forms of cheesecakes

To make a Triffel.

TAke a quart of the best and thickest cream, set it on the fire in clean skillet, and put to it whole mace, ci∣namon, and sugar, boil it well in the cream before you put in the sugar, then your cream being well boiled, pour it into a fine silver piece or dish, and take out the spices, let it cool till it be no more then blood warm, then put in a spoonful of good runnet, and set it well together, being cold scrape sugar on it, and trim the dish sides finely.

To make fresh Cheese and Cream.

TAke a pottle of milk as it comes from the cow, and a pint of cream, put to it a spoonful of runnet, and let it stand two hours, then stir it up and put it in a fine cloth, let the whey drain from it, and put the curd into a bowl∣dish, or bason; then put to it the yolk of an egg, a spoonful of rose-water, some salt, sugar, and a little nut∣meg finely beaten, put it to the cheese in the cheese fat on a fine cloth, scrape on sugar, and serve it on a plate in a dish.

Thus you may make fresh cheese and cream in the French Fashion called Jonches, or rush cheese, being put in a mould of rushes tied at both ends, and being dished put cream to it.

To make a Posset.

TAke the yolks of twenty eggs, then have a pottle of good thick sweet cream, boil it with good store of whole cinamon, and stir it continually on a good fire, then strain the eggs with a little raw cream; when the cream is well boiled and tasteth of the spice, take it off the fire, put in the eggs, and stir them well in the cream, being pretty thick, have some sack in a posset pot or deep silver bason, half a pound of double refined sugar, and some fine gra∣ted nutmeg, warm it in the bason and pour in the cream and eggs, the cinamon being taken out, pour it as high as you can hold the skillet, let it spatter in the bason to make it froth, it will make a most excellent posset; then have loaf sugar finely beaten, and strow on it good store.

To the curd you may adde some fine grated manchet, some claret or white wine, or ale onely.

To make a Posset otherwayes.

TAke two quarts of new cream, a quarter of an ounce of whole cinamon, and two nutmegs quartered, boil it till it taste well of the spice, and keep it alwayes stirring or it will burn too, then take the yolks of fourteen or fif∣teen eggs beaten well together with a little cold cream, put them to the cream on the fire, and stir it till it begin to boil, then take it off and sweeten it with sugar, and stir on till it be pretty cool; then take a pint and a quarter of sack, sweeten that also and set it on the fire till it be ready to boil, then put it in a fine clean scowred bason, or pos∣set

pot, and pour the cream into it, elevating your hand to make it froth, which is the grace of your posset; if you put it through a tunnel or a cullender, it is held the more exquisite way.

To make Sack Posset otherwayes.

TAke two quarts of pure good cream, and a quarter of a pound of the best almonds stamped with some rose water or cream, strain them with the cream, and boil with it amber and musk; then take a pint of sack into a bason, and set it on a chafing-dish till it be blood warm; then take the yolks of twelve eggs with four whites, beat them very well together, and so put the eggs into the sack, make it good and hot, then stir all together in the bason, let the cream cool a little before you put it into the sack, and stir all together over the coals, till it be as thick as you would have it, then take some amber and musk, grinde it small with sugar, and strew it on the top of the posset, it will give it a most delicate and pleasant taste.

Sack Posset otherwayes.

TAke eight eggs, whites, and yolks, beat them well to∣gether, and strain them into a quart of cream, sea∣son them with nutmeg and sugar, and put to them a pint of sack, stir them all together, and put it into your bason, set it in the oven no hotter then for a custard, and let it stand two hours.

To make a Sack Posset without Milk or Cream.

TAke eighteen eggs whites and all, take out the cock∣treads and beat them very well, then take a pint of sack and a quart of ale boil'd, scum it, and put into it

three quarters of a pound of sugar, and half a nutmeg, let it boil a little together, then take it off the fire stirring the eggs still, put into them two or three ladlefulls of drink, then mingle all together, set it on the fire, and keep it stir∣ring till you finde it thick, then serve it up.

Other Posset.

TAke a quart of cream, and a quarter of a nutmeg in it, set it on the fire and let it boil a little, as it is boiling take a pot or bason that you make the posset in▪ and put in three spoonfulls of sack and some eight spoonfulls of ale, sweeten it with sugar, then set it over the coals to warm a little while, being warmed take it off and let it stand till it be almost cold, then put it into the pot or bason, stir it a little, and let it stand to simper over the fire an hour or more, the longer the better.

An excellent Sillabub.

FIll your Sillabub pot half full with sider, good store of sugar, and a little nutmeg, stir it well together, and put in as much thick cream by two or three spoonfulls at a time, as hard as you can, as though you milkt it in, then stir it together very softly once about, and let it stand two hours before you eat it, for the standing makes the curd.

To make a White Pot.

TAke a quart of good thick cream, boil it with three or four blades of large mace, and some whole ci∣namon, then take four whites of eggs, and beat them ve∣ry well, when the cream boils up, put them in, and cake them off the fire keeping them stirring a little while, and put in so me sugar, then take five or six pippins, pare and

slice them, then put in a pint of claret wine, some raisins of the sun, some sugar, beaten cinamon, and beaten gin∣ger, boil the pippins to pap, then cut some sippets very thin and dry them before the fire; when the apples and cream are boild and cold, take half the sippets and lay them in a dish, lay half the apples on them, then lay on the rest of the sippets and apples as you did before, then pour on the rest of the cream and bake it in the oven as a custard, and serve it with scraping sugar.

Bake these in paste, in dish, or pan, or make the paste as you would do for a custard, make it three inches high, and in the forms following.

[illustration] forms of white pot

Otherwayes to make a White pot.

TAke a quart of sweet cream, boil it, and put to it two ounces of picked rice, some beaten mace, gin∣ger, cinamon, and sugar, let these steep in it till it be cold, and strain into it eight yolks of eggs and but two whites; then put in two ounces of clean washed and picked cur∣rans, and some salt, stir all well together, and bake it in paste, earthen pan, dish or deep bason; being baked, trim it with some sugar, and comfits of orange, cinamon or white biskets.

To make a Wasseb.

TAke muskedine or ale, and set it on the fire to warm, then boil a quart of cream and two or three whole cloves, then have the yolks of three or four eggs dissolved with a little cream; the cream being well boiled with the spices, put in the eggs and stir them well together, then have sops or sippets of fine manchet or french bread, put them in a bason, and pour in the warm wine, with some su∣gar and thick cream on that; stick it with blanched al∣monds and cast on cinamon, ginger, and sugar, or wafers, sugar plate, or comfits.

To make a Norfolk Fool.

TAke a quart of good thick sweet cream, and set it a boiling in a clean scowred skillet, with some large mace and whole cinamon; having boiled a walm or two, take the yolks of five or six eggs dissolved and put to it, being taken from the fire, then take out the cinamon and mace; the cream being pretty thick, slice a fine manchet into thin slices, as much as will cover the bottom of the dish, pour on the cream on them, and more bread, some two or three times till the dish be full, then trim the dish side with fine carved sippets, and stick it with slic't dates, scrape on sugar, and cast on red and white biskets.

To make Pap.

TAke milk and flour, strain them, and set it over the fire till it boil, being boiled, take it off and let it cool; then take the yolks of eggs, strain them, and put it in the milk with some salt, set it again on the embers, and stir it till it be thick, and stew leasurely, then put it in a clean

scowred dish, and serve it for pottage, or in paste, adde to it sugar and rose water.

To make Blamanger.

TAke a capon being boild or roasted and mince it small, then have a pound of blanched almonds beaten to a paste, and beat the minced capon amongst it, with some rose water, mingle it with some cream, ten whites of eggs, and grated manchet, strain all the foresaid things with some salt, sugar, and a little musk, boil them in a pan or broad skillet clean scowred as thick as pap, in the boiling stir it continually, being boiled strain it again, and serve it in paste in these forms, or made dishes with paste royal.

[illustration] forms of blancmange

To make your paste for these forms, take to a quart of flour, a quarter of a pound of butter, and the yolks of four eggs, boil your butter in fair water, and put the yolks of the eggs on one side of your dish, make up your paste quick, not too dry, and make it stiff.

Otherwayes.

Take to a quart of fine flour, a quarter of a pound of butter, a quarter of a pound of sugar, a little saffron, rose

water, a little beaten cinamon, and the yolk of an egg or two, work up all cold together with a little almond milk.

Blamanger otherwayes.

TAke a boild or rost capon, and being cold take off the skin, mince it and beat it in a mortar, with some al∣mond paste, then mix it with some capon broth, and crumbs of fine manchet, strained together with some rose∣water, salt, and sugar; boil it to a good thickness, then put it into paste of the former forms, of an inch high, or in dishes with paste royal, the paste being first baked.

In this manner you may make Blamanger of a pike.

Otherwayes.

Boil or roste a capon, mince it, and stamp it with almond paste, and strain it either with capon broth, cream, goats milk, or other milk, strain them with some rice flour, sugar, and rose water, boil it in a pan like pap, with a little musk, and stir it continually in the boiling, then put it in the forms of paste as aforesaid.

Sometimes use for change pine apple seeds and currans, other times put in dates, cinamon, saffron, figs, and raisins being minced together, put them in as it boils, with a lit∣tle sack.

To make Blamanger otherwayes.

TAke half a pound of fine searsed rice flour, and put to it a quart of morning milk, strain them through a strainer into a broad skillet; and set it on a sost fire, stir it with a broad stick, and when it is a little thick take it from the fire, then put in a quartern of rose water, set it to the fire again, and stir it well, in the stirring beat it with the stick from the one side of the pan to the other, and when it is as thick as pap, take it from the fire and put it in a fair

platter, when it is cold lay three slices in a dish, and scrape on sugar.

Blamanger otherwayes.

TAke a capon or a pike and boil it in fair water very tender, then take the pulp of either of them and chap it small, then take a pound of blanched almonds beat to a paste, beat the pulp and the almonds together, and put to them a quart of cream, the whites of ten eggs, and the crumbs of a fine manchet, mingle all together, and strain them with some sugar and salt, put them in a clean broad stew pan, and set them over the fire, stir it and boil it thick; being boiled put it into a platter till it be cold, strain it again with a little rose water, and serve it with su∣gar.

Otherwayes.

Blanch some almonds and beat them very fine to a paste with the boild pulp of a pike or capon, and crumbs of fine manchet, strain all together with sugar, and boil it to the thickness of an apple moise; then let it cool, strain it again with a little rose water, and so serve it.

To make Blamanger in the Italian fashion.

BOil a capon in water and salt very tender, or all to mash, then beat almonds, and strain them with your capon broth, rice flour, sugar, and rose water: boil it like pap, and serve it in this form; sometimes in place of broth use cream.

[illustration] form of Italian blancmange