To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.
To make Ipocras.
Take to a gallon of wine, three ounces of cinamon, two ounces of slic’t ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream. Otherways. Take to a pottle of wine, an ounce of cinamon, an ounce of ginger, an ounce of nutmegs, a quarter of an ounce of cloves, seven corns of pepper, a handful of rosemary-flowers, and two pound of sugar.
To make excellent Mead much commended.
Take to every quart of honey a gallon of fair spring water, boil it well with nutmeg and ginger bruised a little, in the boiling scum it well, and being boil’d set it a cooling in severall vessels that it may stand thin, then the next day put it in the vessel, and let it stand a week or two, then draw it in bottles. If it be to drink in a short time you may work it as beer, but it will not keep long.
Or take to every gallon of water, a quart of honey, a quarter of an ounce of mace, as much ginger and cinnamon, and half as much cloves, bruise them, and use them as abovesaid. Otherways. Take five quarts and a pint of water, warm it, and put to it a quart of honey, and to every gallon of liquor one lemon, and a quarter of an ounce of nutmegs; it must boil till the scum rise black, and if you will have it quickly ready to drink, squeeze into it a lemon when you tun it, and tun it cold.
To make Metheglin.
Take all sorts of herbs that are good and wholesome as balm, mint, rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and such other field herbs, half a handful of each, boil and strain them, and let the liquor stand till the next day, being setled take two gallons and a half of honey, let it boil an hour, and in the boiling scum it very clean, set it a cooling as you do beer, and when it is cold, take very good barm and put it into the bottom of the tub, by a little & a little as to beer, keeping back the thick setling that lieth in the bottom of the vessel that it is cooled in.
When it is all put together cover it with a cloth and let it work very near three days, then when you mean to put it up, skim off all the barm clean, and put it up into a vessel, but you must not stop the vessel very close in three or four days, but let it have some vent to work; when it is close stopped you must look often to it, and have a peg on the top to give it vent, when you heare it make a noise as it will do, or else it will break the vessel. Sometimes make a bag and put in good store of slic’t ginger, some cloves and cinamon, boil’d or not.
To make Apple Cream.
Take twelve pippins, pare and slice, or quarter them, put them into a skillet with some claret wine, and a race of ginger sliced thin, a little lemon-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 boil’d 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 tender and green, put them in a clean 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 boil’d round about the dish, take it off, sweeten it with fine sugar, and serve it cold.
Otherways. 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 spoonfulls of rose water, and a grain of ambergriese, put it into the cream, and set them over the fire till they be ready to boil, then set them to cool, stirring 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 boil’d 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 before you put it to the quinces. Thus you may do wardens or pears.
To make Plum Cream.
Take any kind of Plums, 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 boil’d 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 strain’d as whole, scrape sugar on them, and so serve them cold in boil’d 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 bottom and upper crust being taken away, & made fast with paste to the bottom of the dish, and a streight sprig of rosemary 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 fill’d the dish. You may beat amongst it some musk and ambergriese dissolv’d, and gild it if you please.
To make Snow Cream otherways.
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 whip cream or cream that cometh out of the top of a churn when the butter is come, disht out of a squirt or some other fine way, scrape on sugar, sprinkle it with rosewater, and stick some pine-apple-seeds on it.
Otherways. Take three pints of cream, and the whites of seven eggs, strain them together, with a little rosewater 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, and when the snow riseth, put it in a cullender with a spoon, that the thin may run from it, when you have snow enough, boil the rest with cinamon, ginger, and cloves, seeth 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 otherways with Almonds.
Take a quart of good sweet cream, and a quarter of a pound of almond paste fine beaten with rose-water, and strained with half a pint of white-wine, put some orange-peel to it, a slic’t nutmeg, and three sprigs of rosemary, 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 froth and bubble, and as the froth riseth, take it off with a spoon, and lay it in the dish you serve it up in.
To make a Jelly of Almonds 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 ising-glass, 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 refined sugar, & the juyce of two lemons, turn it into colours, red, white, or yellow, and put it into egg shells, or orange peels, and serve them on a pye plate upon a dish.
To Make Almond Cream.
Take half a pound of almond paste beaten with ros-water, and strain it with a quart of cream, put it in a skillet with a stick of cinamon and boil it, stir it continually, and when it is boiled thick, put sugar to it, and serve it up cold.
To make Almond Cream otherways.
Take thick almond milk made with fair spring-water, and boil it a little then take it from the fire, and put to 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.
Otherways. 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 searsed, and mixed all together, dish it in a clean silver dish with fine carved sippets round about it.
To make Almond Cheese.
Take almonds being beaten as fine as marchpane paste, then have 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 pye-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, whilst it is boiling cut some thin sippets, and lay them in a very 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 otherways.
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 dissolved 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 continnally 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; drain 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 galons 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, & 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 days, 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 another, and scrape on sugar.
To make clouted Cream otherways extraordinary.
Take four gallons of new milk from the cow, set it over the fire in 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 otherways.
Take a gallon of new milk from the cow, two quarts of cream and twelve spoonfuls 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 churn 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 churn, 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 curdling, then season it with sugar and strong water.
To make Cabbidge Cream.
Set six quarts of new milk on the fire, and when it boils empty it into ten or twelve earthen pans or bowls as fast as you can without frothing, set them where they may come, and when they are a 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 layers on one another, wet a feather in rose-water and musk and stroke over it, then searse a little grated nutmeg, and fine sugar, (and if you please, beat some musk and ambergriese in it) and lay three or four lays more on as before.
Thus do till you have off all the cream in the bowls, then put all the milk to boil again, and when it boils set it as you did before in bowls, and so use it in like manner; it will yield four or five times seething, which you must use as before, that it may lye round and high like a cabbige; or let one of the first bowls 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 rosewater, 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 bowl or large bason, till it be as thick as the cream that comes off the top of a churn, then lay fine linning clouts on saucers 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 handfuls of rice flour, and a quarter of a pound of sugar, mingle the flour and sugar 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-water, 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 canded pistaches.
To make a white Leach of Cream.
Take a quart of cream, twelve spoonfuls of rose-water, 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 ising-glass; being 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 ising-glass, lay it two hours in fair water; then boil it in clear spring water, and being well digested 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 digested ising-glass, some sugar, and a little rose-water, give it a warm over the fire, and run it through a strainer into dishes, and slice it into dishes.
To make a Cream Tart 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 canded 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 Piramedis Cream.
Take a quart of water, and six ounces of harts-horn, put it into a bottle with gum-dragon, and gum-araback, 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 almonds 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 ambergriese, set it over the fire, and stir it continually till be seathing hot, but let it not boil; then put it in an old fashioned 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 boil’d 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 cinamon, boil it about a quarter of an hour; then have two pound of almonds blanched and beaten fine with rose-water, 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 half cold, then put to it two spoonfuls of sack or white-wine, and a little salt, and serve it in a dish cold.
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 grated 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 fine beaten, and strow on it good store.
To the curd you may add some fine grated manchet, some claret or white-wine, or ale only.
To make a Posset otherways.
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 always stirring, or it will burn to, then take the yolks of fourteen or fifteen 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 it 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 posset 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 cullender, it is held the more exquisite way.
To make Sack Posset otherways.
Take two quarts of good cream, and a quarter of a pound of the best almonds stamp’t with some rose-water or cream, strain them with the cream, and boil with it amber and musk; then take a pint of sack in a bason, and set it on a chaffing dish till it be bloud warm; then take the yolks of twelve eggs with 4 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, set the cream cool a little before you put it into the sack, and stir all together on the coals, till it be as thick as you would have it, then take some amber and musk, grind 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 otherways.
Take eight eggs, whites and yolks, beat them well together, and strain them into a quart of cream, season 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 ladlefuls of drink, then mingle all together, set it on the fire, and keep it stirring till you find it thick, and serve it up.
Take a quart of cream, and a quarter of nutmeg in it, set it on the fire, and let it boil a little, as it is boling take a pot or bason that you may make the posset in, and put in three spoonfuls of sack, and some eight spoonfuls of ale, sweeten it with sugar, then set it on 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 simmer over the fire an hour or more, the longer the better.
An excellent Syllabub.
Fill your Sillabub pot half full with sider, and good store of sugar, and a little nutmeg, stir it well together, and put in as much cream by two or three spoonfuls 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 it curd.
To make White Pots according to these Forms.
Take a quart of good thick cream, boil it with three or four blades of large mace, and some whole cinamon, then take the whites of four eggs, and beat them very well, when the cream boils up, put them in, and take them off the fire keeping them stirring a little while, & put in some 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 ginger.
Boil the pippins to pap, then cut some sippets very thin and dry them before the fire; when the apples and cream are boil’d & cold, take half the sippets & 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 will do for a custard, make it three inches high in the foregoing forms.
Otherways to make a White Pot.
Take a quart of sweet cream and boil it, then put to it two ounces of picked rice, some beaten mace, ginger, 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 currans, 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 Wassel.
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 sugar and thick cream on that; stick it with blanched almonds 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 scoured skillet, with some large mace and whole cinamon; then having boil’d a warm 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 boil’d, 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 leisurely, then put it in a clean scowred dish, and serve it for pottage, or in paste, add to it sugar and rose-water.
To make Blamanger according to these Forms.
Take a capon being boil’d or rosted & 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 boil’d strain it again, and serve it in paste in the foregoing forms, or made dishes with paste royal.
To make your paste for the 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 eight eggs on one side of your dish, make up your paste quick, not too dry, and make it stiff. Otherways. 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.
Take a boil’d or rost capon, and being cold take off the skin, mince it and beat it in a mortar, with some almond paste, then mix it with some capon broth, and crumbs of manchet, strained together with some rose-water, salt, and sugar; boil it to a good thickness, then put it into the 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.
Otherways. Boil or rost a capon, mince it, and stamp it with almond paste, & strain it either with capon broth, cream, goats-milk, or other milk, strain them with some rice flour, sugar, and rosewater, boil it in a pan like pap, with a little musk, and stir it continually in the boiling, then put 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 little sack.
To make Blamanger otherways.
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 soft 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.
Take a capon or a pike and boil it in fair water very tender, then take the pulp of either of them and chop 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 sugar.
Otherways. Blanch some almonds & beat them very fine to a paste with the boil’d pulp of a pike or capon, & crums 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.
Strain half a pound of almonds being blanched and stamped, strain them with a pint of good ale, then boil it with slices of fine manchet, large mace, and sugar; being almost boil’d put in three or four spoonfuls of sack.
Boil ale, scum it, and put in strained oatmeal, mace, sugar, and diced bread, boil it well, and put in two or three spoonfuls of sack, white-wine or claret.
Boil ale or beer, scum it, and put to it two or three blades of large mace, some sliced manchet and sugar; then dissolve four or five yolks of eggs with some sack, claret or white-wine, and put it into the rest with a little grated nutmeg; give it a warm, and serve it.
Sugar, or Honey Sops.
Boil beer or ale, scum it, and put to it slices of fine manchet, large mace, sugar, or honey; sometimes currans, and boil all well together.
To make an Alebury.
Boil beer or ale, scum it, and put in some mace, and a bottom of a manchet, boil it well, then put in some sugar.
Take beer or ale and boil it, then scum it, and put to it some liquorish and anniseeds, boil them well together; then have in a clean flaggon or quart pot some yolks of eggs well beaten with some of the foresaid beer, and some good butter; strain your butter’d beer, put it in the flaggon, and brew it with the butter and eggs.
Buttered Beer or Ale otherways.
Boil beer or ale and scum it, then have six eggs, whites and all, and beat them in a flaggon or quart pot with the shells, some butter, sugar, and nutmeg, put them together, and being well brewed, drink it when you go to bed.
Take three pints of beer or ale, put five yolks of eggs to it, strain them together, and set it in a pewter pot to the fire, put to it half a pound of sugar, a penniworth of beaten nutmeg, as much beaten cloves, half an ounce of beaten ginger, and bread it.
Boil fair water in a skillet, put to it grated bread or cakes, good store of currans, mace and whole cinamon: being almost boil’d and indifferent thick, put in some sack or white wine, sugar, some strained yolks of eggs. Otherways with slic’t bread, water, currans, and mace, and being well boil’d, put to it some sugar, white-wine, and butter.
To make a Compound Posset of Sack, Claret, White-Wine, Ale, Beer, or Juyce of Oranges, &c.
Take twenty yolks of eggs with a little cream, strain them, and set them by; then have a clean scowred skillet, and put into it a pottle of good sweet cream, and a good quantity of whole cinamon, set it a boiling on a soft charcoal fire, and stir it continually; the cream having a good taste of the cinamon, put in the strained eggs and cream into your skillet, stir them together, and give them a warm, then have some sack in a deep bason or posset-pot, good store of fine sugar, and some sliced nutmeg; the sack and sugar being warm, take out the cinamon, and pour your eggs and cream very high in to the bason, that it may spatter in it, then strow on loaf sugar.
To make a Posset simple.
Boil your milk in a clean scowred skillet, and when it boils take it off, and warm in the pot, bowl, or bason some sack, claret, beer, ale, or juyce of orange; pour it into the drink, but let not your milk be too hot, for it will make the curd hard, then sugar it. Otherways. Beat a good quantity of sorrel, and strain it with any of the foresaid liquors, or simply of it self, then boil some milk in a clean scowred skillet, being boil’d, take it off and let it cool, then put it to your drink, but not too hot, for it will make the curd tuff.
Possets of Herbs otherways.
Take a fair scowred skillet, put in some milk into it, and some rosemary, the rosemary being well boil’d in it, take it out and have some ale or beer in a pot, put to it the milk and sugar, (or none.) Thus of tyme, carduus, cammomile, mint, or marigold flowers.