Wellcome Collection: Coley Family (MS1711 )

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Creams & Custards

Take a qt of cream 3 small laurel leaves or as many apricot kernels a very little bit of cinamon & mace, sweetened. let it have a boyls & set it to cool. then add the yolks of 10 eggs & the whites of 4 very well beat & strained. let it just thicken over the fire but not boyle. run it thro' a hair seive. keep stiring it till tis almost cold. then fill the cups.

Fine Custards

Boyle a quart of cream milk whole spice. then put orange flower water. with the yolks of 10 eggs & 5 of the whites mingle them with a little cream & when cream is almost cold put the eggs in stir it well & bake them.

Custards

Take a quart of cream & boyle it then put to it y^r yolks of 8 eggs & 2 whites beaten, a little salt & rose water sweeten it & put it into it a little mace.

To Make Clouted Cream

Let 4 gallons of milk just boyle up then put to it 2 q.^ts of cream & when it begins to boyle again put it in 2 large pans or trays. let it stand 3 days then take it from the milk with a skimer full of holes. lay it on the dish you send it up in. lay it high in the middle & a large peice on the top to cover all the rest.

To make Codlin Cream

Take of the pap of the Codlins half a pt, put to it about a quarter of a pd of sugar, mingle the Codlins & sugar well. then take a q^t of thick cream & stir it into the Codlings by two or three spoonfulls at a time til it is all well mixd. cover it with clouted cream & let it stand half an hour before you eat it.

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Creams

To make Whipt. Cream

Take a q^t of thick cream, the whites of 8 eggs, beat with a spoonful of sack. sweeten to y^r taste. mingle it all together & whip it with a peice of wisk, as y^r froth rises take it off with a spoon & lay it in a dish

Lemon Cream

Take 4 large lemons. squeeze out the juice. & scrape out the meat, put to it a pint of fair water & [] pare off the yellow rind of y^r lemons & let it infuse in the liquor & an hour strain it our & put to it 1/2 a pd of fine sugar. beat the whites of 6 eggs the yolks of 2 of w^ch you may put in before you strain them. after that put in y^r sugar. simer it over the fire till tis as thick as you like, put it in glasses.

To make Ratifie Cream

Take kernels of apricots Beat them very fine & to 2 ounces of kernels put a pt of cream & 2 eggs. sweeten it & let it boyle till tis pretty thick. you may slice of the kernels thin & put in besides wⁿ is beaten

To make India Cream

Take stiff hartshorn jelly melt it in a stew pan. put in lemon peal cinamon & mace. let it boyle to have the taste of them & to a pt of jelly. take the juice of a lemon. sweeten it & when your jelly is a little cool put it into it. stir them well together. then take a full quarter of a pt of milk & put into it keeping it stirring till near cold & then put it into cups or glasses. When you use it put the cups or glasses into warm water just to loosen it from the cups. then turn it out & stick it with blanched almonds.

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Creams

A Trifle

Take a pint of cream & boyle it & when it is almost cold sweeten it with double refin'd sugar & set it in the bason you use it in put to it a spoonfull of a Runnet & let it stand till it is come lie a cheese you may perfume it with orange flower water.

A Gooseberry Fool

Take Gooseberrys & scald them till they are very tender in just as much water as will do them. when they are very tender rub 'em thro' a seive & to a q^t of gooseberrys take 6 eggs whites & all. beat & mingle them well together & sweeten it. give it one scald & keep it stirring on the fire till tis thick. you may put a little rose water.

Jelly of Cream Take 4 ounces of hartshorn put it to 3 pints of Spring water. set it on a slow fire & let it boyl 'till tis a strong jelly, then strain it while it is hot. put in half a p^t of thick Cream, 2 or 3 spoonfulls of Sack or Orange flower Water , sweeten it with loaf sugar to y^r taste.boyle altogether & stir it 'till tis cold otherwise the Jelly & Cream will part then put it into narrow bottom Cups,'till the nex day. then take Cream Sack Orange flower Water & Sugar, mix it to y^r taste & loosen the Jelly from the sides of y^r cups & 'twill come out whole then put it into y^rCream turning it upside fown, serve it up.

Orange Cream Take the juice of 2 lemons & one Orange sweeten it very well & put to it 2 or 3 spoonfulls of Orange flower Water, then take a p^t of Cream & boyle it with some Orange & Lemon peal, sweeten it a little & let it stand till tis almost cold put y^r juice in a broad shallow dish & then pour y^r cream over it thro a funnel as high as you can that it may froth, if it be for dinner it must be made overnight.

(44) Creams & To make french Curd as at Court Take a pt. of Cream, a pt. of new Milk, 3 or 4 Sticks of Cinamon, boyle them togehter, then take it off & let it stand 'till tis almost cold, sweeten to your tast with double refined Sugar, put in a glass of Sack, & the quantity of two spoonfulls of Runnet that is not too salt, if it should be salt put in less, let it stand to come to a Cheese that take a little Cream & sack, a little Lemon peal, sweeten it with double refined Sugar to you taste, then beat it up with a Wisk & scum the froth off, put it in a Seive to drain the Milk out, then take a little of the froth & put over the Cheese.

Burnt Cream Beat the yolks of 4 or 5 Eggs very well & put as much flour into them as will lye upon a Shilling, as you beat them pour in by degrees a pint of Milk or Cream put to it some preserves Citrone or Orange, minced Small, some Alomnd or Pistatia nuts with a little orange flower Water, that done put the Cream upon a hot stove, Stirring it about that it does not Stick to the bottom when it is done enough, pour it into a Shallow China Dish, then put it over a hot Stove 'till it sticks to the brim of the Dish, but while this is doing, you must hold a red hot Iron or Shovell over it, that it may be a gold Coulor, strew it over with fine Sugar & lay Candid Citron round ye brim of the Dish.

To make harts horn Flomery Boyl half a pt. of hartshorn in 4 quarts of Water 'till it comes to 1 qt. or less, let it stadn all night then beat & blanch a quarter of a pound of Almonds, melt the Jelly & mix the Almonds with it strain it thro a thin Strainer, or hair sieve, then put in a quarter of a pt. of Cream, a little Cinamon, a blade of mace, boyle these together & sweeten it, put it in China Cups, when you use it turn it out of the Cups & eat it with Cream.

(45) Creams Flomery Put 3 handfuls of Oatmeal ground small into 2 quarts of Water, let it steep a day & a night, then pour off the Clear water & put the same quantity of fresh Water to it & strain it thro' a hair Seive, boyle it 'till tis as thick as hasty pudding stir it all the while that it may be extreamly smooth & when you first strain it out before you set it in on the fire put in one spoonfull of Sugar & 2 of Orange flower Water, when it is boyld enough pour it into Shallow Dishes.

Pistatia Cream Take half of pd. of Pistatia nuts, break & blanch them, beat all except one Dozen which you must keep to Slice, & lay at top of the Cream, beat the Kernels in a little milk then put them into a pint of Cream with the youlks of 2 Eggs, sweeten it with fine Sugar & to this quantity put a Spoonfull of the Juice of Spinage stamp'd & strained, set all this over the fire let it just boyle, & when you send it up toe Sliced kernels on the top, you may put one White of an Eggs

Lemon Curd ^{As at Court} Take a pt. of thick Cream & when it boyls put in 6 whites of Eggs & one Lemon & a half, then stir it 'till it comes to a tender Curd, then put it into a holland bag & let it drain 8 hours till all the Whey be run out, then beat the Curd in a Mortar & put to it a little Sugar, put it into a bason to Shape it, let it stand an hour, then turn it out & pour thick Cream over it.

Whip'd Cheese Strain the Juice of 2 Lemons thro' a muslin, s^weeten it put to it a pint of Cream whip it with a Whisk 'till it is thick, & put it in a peice of muslin in a Sieve & let it stand all night then turn it upside down on a plate.