[ 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.