-

(51) 28
Creams &c
Jelly of Cream

Take four ounces of hartshorn, put it on in three pints of water, let it boil till
it is a stif jelly, whcih you will know by taking a little in a spoon to cool; then [strain]
it off, and add to it half a pint of Cream, two spoonfuls of rose water, two spoonfulls of sack. And
sweetn it to your taste; then give it a gentle Boil, but keep stirring it all the time or it
will curdle; then take it off, & stir it till it is cold; then put it into broad bottom cups,
let them stand all night, & turn them out into a dish; take half a pint pf cream, two
spoonfulls of rose water, & as much sack, sweeten it to your palate, and pour over them

To make Orange Cream

(51) 28
Creams &c
Jelly of Cream

Take four ounces of hartshorn, put it on in three pints of water, let it boil till
it is a stif jelly, whcih you will know by taking a little in a spoon to cool; then [strain]
it off, and add to it half a pint of Cream, two spoonfuls of rose water, two spoonfulls of sack. And
sweetn it to your taste; then give it a gentle Boil, but keep stirring it all the time or it
will curdle;