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To Make Rasbearie Creame
Reape would have your crem look red leave out all youlks & put in 7 whites instead of 5 Desolue halfe a pint of Jelley of Rasberies
in as much milks or creame by mixing itt together
over a Charke Cole fire then have the Juce of
3 oranges or Leamons brused in to a poringer
if Leamons steep the pills in halfe a pint of
watter all night , in the morning put the juces to
the watter & make itt very swett then beat up
up 5 eggs very well , then mix the Eggs & Juces
togeather , & if itt be not not swet enough
make swetter then put In your Rasbearie Jelley
and streane itt off & thicken itt over a Charke
Cole fire in silver , If you make itt with
orange you need not steep them , This way make
Curron or Cherrey Cream or Mulbory or Strawbeary
if you would have cream look red
all & put in 7 whites
To make Almon Creame
Reape
Blanch a pound of Jordan Almons beat
them with 3 sponfully of orange flower watter
very fine then mix in 1/2 a pint of cream & beat
itt very well then straine it of very clear from the
almonds then thicken itt over a Chark Cole fire
& sweten itt to your taist & searve itt
To Make Apoll Jeley:
mrs Holcomb this is nought
not this Take apols & paire them thin cut them smale
as for flitters then take to a pound of apolls a pound
of suger & halfe a pint of watter put them on the
fire wile they are boyling take a leamon and
paire itt & put the peale in watter lett itt boyle
wile itt loues its bitterness then shread itt fine
and put it in to the apolls so let itt boyle wile
itt is clear then itt is Enough , one will 2 or 3 pound if you keep itt in
glasses or galey potts , they must be pipen hot
To Make Chocklate Cream
Boyle a pint of milk then scrape in a quarter
of a pound of chocklate lett it boyle togeather
then take it off & sweaten itt with fine suggar
then beat up 4 youlks of Egges with one white
very well & strane it in to your milk , then sett it
on a Charcole fire keep itt sterring always one
way tell tis thick , then serve it in Chany Dishes
or gelly glasses Reaps
To Make Barly Cream Reape
Boyle a quarter of a pound of barly in a
pint of watter till tis tender then put in as much milk tell tis
tender then strean itt out very clear , then beat up
very fine 5 youlks with one white of Eggs strain
them into your milk sweaten itt to your taist
put in a blaid or 2. of large mace & thicken itt
over Char fire & serve itt
How To Pickle Millions
Take you millions att the full growth
scrape of the outward skin put them in salt & watter
let them stand four & twenty hours put fresh salt
& watter one the fire & when it boyles put in the
millions lett them boyle till they are tender then take
them out & put in another could watter & salt
take them out immediately & cut a hole att the top
and take out all the meat and as you doe them put
them in another salt & water , then take them out
& fill them with mustard and & peper & .2. cloves
of garlick , then put them in a jar with the best
white wine viniger with a few rasses of ginger
you must put dill and it keep them Cloase Mdm Boolocks
(porbatumest) Text: anne Western
To Make Rasbearie Creame
Reape would have your crem look red leave out all youlks & put in 7 whites instead of 5 Desolue halfe a pint of Jelley of Rasberies
in as much milks or creame by mixing itt together
over a Charke Cole fire then have the Juce of
3 oranges or Leamons brused in to a poringer
if Leamons steep the pills in halfe a pint of
watter all night , in the morning put the juces to
the watter & make itt very swett then beat up
up 5 eggs very well , then mix the Eggs & Juces
togeather , & if itt be not not swet enough
make swetter then put In your Rasbearie Jelley
and streane itt off & thicken itt over a Charke
Cole fire in silver , If you make itt with
orange you need not steep them , This way make
Curron or Cherrey Cream or Mulbory or Strawbeary
if you would have cream look red
all & put in 7 whites
To make Almon Creame
Reape
Blanch a pound of Jordan Almons beat
them with 3 sponfully of orange flower watter
very fine then mix in 1/2 a pint of cream & beat
itt very well then straine it of very clear from the
almonds then thicken itt over a Chark Cole fire
& sweten itt to your taist & searve itt
To Make Apoll Jeley:
mrs Holcomb this is nought
not this Take apols & paire them thin cut them smale
as for flitters then take to a pound of apolls a pound
of suger & halfe a pint of watter put them on the
fire wile they are boyling take a leamon and
paire itt & put the peale in watter lett itt boyle
wile itt loues its bitterness then shread itt fine
and put it in to the apolls so let itt boyle wile
itt is clear then itt is Enough , one will 2 or 3 pound if you keep itt in
glasses or galey potts , they must be pipen hot
To Make Chocklate Cream
Boyle a pint of milk then scrape in a quarter
of a pound of chocklate lett it boyle togeather
then take it off & sweaten itt with fine suggar
then beat up 4 youlks of Egges with one white
very well & strane it in to your milk , then sett it
on a Charcole fire keep itt sterring always one
way tell tis thick , then serve it in Chany Dishes
or gelly glasses Reaps
To Make Barly Cream Reape
Boyle a quarter of a pound of barly in a
pint of watter till tis tender then put in as much milk tell tis
tender then strean itt out very clear , then beat up
very fine 5 youlks with one white of Eggs strain
them into your milk sweaten itt to your taist
put in a blaid or 2. of large mace & thicken itt
over Char fire & serve itt
How To Pickle Millions
Take you millions att the full growth
scrape of the outward skin put them in salt & watter
let them stand four & twenty hours put fresh salt
& watter one the fire & when it boyles put in the
millions lett them boyle till they are tender then take
them out & put in another could watter & salt
take them out immediately & cut a hole att the top
and take out all the meat and as you doe them put
them in another salt & water , then take them out
& fill them with mustard and & peper & .2. cloves
of garlick , then put them in a jar with the best
white wine viniger with a few rasses of ginger
you must put dill and it keep them Cloase Mdm Boolocks
(porbatumest) Text: anne Western