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Creams
Calfs Foot Jelly

3 feet scal'd and pick them very clean and sit them over the
fire in a gallon of water boil them very gentily till all of a mash
then strain the liquor into a pan and when it is cold and a
stiff jelly take of the fat and put the remainder in sillet live the
settiliment behind, when it boiles [?] some thing better then
a quarter of a pound of lofe sugar then have in readiness the
whites of 6 beaten eggs to a froth and a quarter of a pint of
sherry when the sugar is dessolved put in the eggs and wine and the
juice of a lemon strain the juice from the seeds, stir it together let it
boil gentily untill the eggs are turned and hard curud, then put it
throw a jelly bag 5 or 6 times to clear it keep it near the
fire it may not cool to soon in the Bag boil a littel more cinnamon ????

To Make a Good Sillabub
Whites of 4 eggs beat them to a froth with juice of a lemon
and as much sugar as will make your sillabub, whip it with a
whisk till your sugar is dissolved pour in half a pint of sack
beat it well and put in a pint of cream Beat it well together
and put it in your glasses let it stand five hours and it
is fit for use